Sweet Potato Hash

What You Need:

  • Olive oil
  • 2 sweet potatoes, washed and diced to about 1/4″
  • 1/2 red onion, diced
  • 3 cloves garlic, smashed and finely diced
  • salt and pepper
  • 2 tsp dried basil
  • 1 small bunch mustard greens, stems removed and leaves chopped
  • 5-6 leaves kale, stems removed and leaves chopped
  • 2 heads bok choy, leaves chopped (retain bulbs)
  • Balsamic Vinegar
  • 1 avocado – sliced
  • 2-3 hard boiled eggs, cut into wedges
  • bok choy bulbs, thinly sliced
  • Cherry tomatoes, quartered
  • Juice of half a lime

How to Make It:

  • In flat-bottomed sauté  pan, heat about 2 tbsp olive oil over medium-low heat and add onion and garlic. As onions begin to sweat and you can smell them, add about 2 tsp salt, a few grinds of pepper, and the basil (crush it in your hands first). Cover pan and let onions and garlic soften, about 3 minutes.
  • Add sweet potatoes to pan and stir to combine. Spread sweet potatoes evenly across pan, raise heat to medium and let cook another few minutes. Stir to turn sweet potatoes, and gently place greens on top. Cover pan and let the greens steam down a bit onto sweet potatoes, about 4-5 minutes.
  • Uncover and stir to combine. Sprinkle balsamic vinegar over pan (about 1-2 tablespoons) and sprinkle a big pinch of salt. Stir to combine and check tenderness of sweet potatoes. Cover pan and let continue to cook over med to med/low heat until sweet potatoes are nicely tender and greens are soft.
  • Combine sliced bok choy bulbs, cherry tomatoes, lime juice, and sprinkle of salt.
  • To serve: plate hash, top with sliced avocado and quartered egg, with a little of the bok choy bulb salad on the side.

Optional: if you want to add some other protein, this goes great with leftover meat too. For instance, if you have some ribs, take the meat from the bone and add it to the saute when you add the balsamic vinegar. Stir to combine and let it continue to cook/heat. You could also use left over roasted chicken or cooked sausage.

Recipe courtesy of our awesome CSA member, Claire.

Butternut Squash Pesto Pasta

What You Need:

  • 1 medium butternut squash (or 2 acorn squash)
  • 4-6 tablespoons of basil pesto (homemade or store bought)
  • 1/4 – 1/2 cup milk
  • Salt and pepper to taste
  • Veggie rotini, or any pasta
  • Parmesan to taste
How to Make it:
  • Cut butternut squash in half, and roast flat side down in oven for about an hour on 400 degrees, or until outside is getting brown and bubbly and squash is very soft to the touch.
  • Scoop out and discard the seeds and any stringy remains. Scoop out the rest into a bowl–medium squash should yield 2 cups or so.
  • Using a stick/immersion blender, blend squash with 4-6 tablespoons of pesto, to taste. We don’t love the taste of plain butternut squash, but enjoyed the sweetness and nuttiness that came through under the strong garlic and basil of the pesto–the flavors complemented each other really well.
  • Add enough milk to make it silky but not too thin. Salt and pepper to taste.
  • Combine butternut pesto mixture with hot, drained pasta–the sauce binds perfectly. Add parmesan if desired.
Very kid-friendly dish with lots of sneaky veggies! Definitely yummy enough for the whole family, though. Could easily be adapted as vegan with pesto made with vegan cheese or nutritional yeast.
Recipe courtesy of our very own CSA member, Kat!


Kale and Basil Pesto

What you Need :

  • 4 cups (tightly packed) chopped kale leaves
  • 2 tsp. + 1/4 cup extra-virgin olive oil
  • 6-8 large cloves garlic 
  • 2 cups basil leaves
  • 3 T fresh squeezed lemon juice 
  • 1 cup coarsely grated Parmesan 
  • 1/4 cup pine nuts
  • salt and pepper to taste 

How to Make It :

Coarsely chop the kale leaves and measure out 4 cups of packed chopped kale. Give the kale a good wash in the salad spinner if it needs it and spin dry . Heat 2 tsp. olive oil in a large non-stick frying pan and saute the kale just until it wilts, about 2-3 minutes over medium heat.Put the wilted kale, pine nuts and garlic into the food processor (using the steel blade) and chop until it’s finely chopped. Then add the basil leaves, put the lid on the food processor, and add the olive oil and lemon juice through the feed tube while you process the mixture. When it’s fairly well combined, add the coarsely grated Parmesan and salt and process until the pesto is as smooth as you’d like it about a minute. This pesto can be frozen in ice-cube trays or small mini-muffin tin cups. The Kale and Basil pesto is a delicious addition to soups or salad dressings, stirred into hot rice or cooked beans, or it can be eaten with pasta.


Recipe adapted from: Kalyn’s Kitchen

Sexy Spinach Skillet

What you Need :

  • 2 tbs butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6-8 mushrooms, halved
  • 2 tomatoes, diced
  • 1 tsp ground paprika
  • ¼ tsp cumin
  • Handful spinach
  • 50g feta
  • 4 eggs
  • Olive oil
  • Sea salt and cracked pepper
  • 2 red potatoes (diced and par-boiled)
  • Fresh coriander, parsley or basil

How to Make It :

Preheat oven to 200C. Melt butter in ovenproof frying pan, sauté onion, potatoes and garlic until fragrant. Add mushrooms and stir for 2 minutes to coat mushrooms. Add tomatoes paprika and cumin, cook for a few minutes until thickens. Add spinach and stir until just wilted, take off heat. Make wells in mixture and crack egg into each well. Season with salt and pepper and scatter feta over the top. Bake in preheated oven for 12-15 minutes until egg whites are cooked. Drizzle with olive oil and garnish with lashings of your favourite herbs. Serve with crusty bread


Recipe adapted from Cake Crumbs and Beach Sand

See yummy photo here

Fresh Fig and Tomato Salad


What you Need :

  • 4 ripe tomatoes, cored and cut into ½ inch wedges or 2 cups cherry tomatoes, halved
  • 4 large, ripe figs, stems removed, cut into quarters
  • 4-8 fresh basil leaves, chopped
  • ½ red onion, thinly sliced
  • salt and  pepper
  • 3 tablespoons olive oil
  • 1-2 tablespoons red wine vinegar 

How to Make It :

  1. Combine the tomatoes, figs, basil and onion in a serving bowl.
  2. Drizzle the salad with the olive oil and splash the vinegar over the top.
  3. Season with salt and pepper. Gently toss the ingredients together and serve immediately.

Recipe adapted from Melissa Peterson

Simple Squash & Veggie Salad

What you Need :

  • 2 japanese-style eggplant, peeled and cut into 1” slices
  • 2 summer squash, cut into 1” slices
  • 3 pimento, stemmed, seeded and cut into 1” pieces
  • 1 onion, cut into thick slices
  • 1 cup small shiitake mushrooms, stemmed
  • 2 cups cherry tomatoes, halved
  • 8-10 leaves fresh basil, cut into thin ribbons
  • 5-6 slices of crusty bread
  • olive oil
  • salt and pepper
  • ½ cup of your favorite oil and vinegar dressing

How to Make It :

Toss eggplant in a few tablespoons of olive oil, season with salt and pepper. Place in a single layer on a parchment-lined baking sheet. Repeat with squash, pimento, onion and shiitake. Keep all vegetables separate. They cook at different rates. Broil vegetables until they are just tender, 5-10 minutes. Set aside to cool. Brush bread slices on both sides with olive oil and place on a parchment-lined baking sheet. Broil until golden. Flip bread and brown the other side. Set aside to cool. Cut into 1” cubes. In a large bowl, combine vegetables and bread. Add cherry tomatoes and basil. Stir in dressing. Serve immediately. Options: toasted pecans, fresh cheese and additional fresh herbs all taste great on this lettuce-less salad.

Recipe courtesy of Melissa Peterson

Cucumber, Basil, and Peanut Salad

What you Need :

  • 3 tbs. rice vinegar
  • 1 tsp. sesame oil
  • 1 tsp. fresh lime juice
  • 1 tsp. fish sauce
  • 1/4 cup torn basil leaves
  • 1/4 cup coarsely chopped salted peanuts
  • 1-1/2 lb. cucumbers, peeled, halved, seeded, and sliced diagonally into 1/4-inch-thick crescents

How to Make :

  1. In a large bowl, mix together the rice vinegar, sesame oil, lime juice, and fish sauce. Add in the cucumbers, basil, and peanuts to the vinaigrette, toss, and serve.

Recipe courtesy of: Maria Helm Sinskey from Fine Cooking, Issue 117

Peach and Basil Crumble

What you Need :


  • 4 ripe peaches, pitted, peeled (optional), each sliced into 8 wedges
  • 1 tbsp granulated sugar
  • 1 tbsp fresh basil, torn
  • 1/2 tsp grated lemon zest
  • 1/4 tsp coarse salt


  • 1/3 cup chopped almonds
  • 1/3 cup packed light-brown sugar
  • 1/4 cup plus 2 tbsp all-purpose flour
  • 1/4 tsp salt
  • 3 tbsp cold unsalted butter, cut into 6 pieces

How to Make :

  1. Preheat oven to 400 degrees.
  2. Mix all ingredients to make the filling.
  3. In a separate bowl, combine all ingredients to make the topping. Use fingers to rub in butter so mixture becomes crumbly.
  4. Divide filing into four 5 1/2-inch baking dishes. Spread topping evenly onto each dish.
  5. Bake until golden brown, about 25 minutes.
  6. Can be served with heavy cream, whipped cream, or ice cream if desired.

Recipe courtesy of: Martha Stewart Living