Every week’s share brings a new opportunity to get creative in the kitchen. This week’s vegetables are perfect for cozy meals, refreshing snacks, and hearty sides. Here are some simple ideas to help you make the most of your produce:
Yellow Onion
Onions are the backbone of flavor in so many dishes, and this week they take center stage:
Chicken Curry with Onions – slow-cooked onions form the rich, aromatic base of this dish.
French Onion Soup – the classic comfort food with caramelized onions, beef broth, toasted bread, and melted cheese.
Caramelized Onion & Mushroom Sauté – perfect over steak, on toast, or served as a side.
Shakshuka – onions, tomatoes, and peppers simmered with spices and topped with eggs.
Cucumber
Cucumbers are crisp, cool, and versatile—perfect for late summer:
Asian Cucumber Salad – tossed with soy sauce, sesame oil, rice vinegar, and a touch of chili flakes.
Stuffed Cucumbers – hollowed out and filled with tuna, chicken salad, or herbed cream cheese.
Cucumber Lemon Water – a refreshing way to stay hydrated.
Cucumber Sandwiches – thin slices paired with cream cheese and herbs on soft bread.
Yellow Summer Squash
Tender and slightly sweet, summer squash shines in both light and hearty meals:
Pasta Primavera – roasted squash, zucchini, and spring vegetables tossed with pasta.
Grilled Squash Skewers – a colorful mix with zucchini, peppers, and cherry tomatoes.
Squash & Onion Sauté – caramelized onions bring out the sweetness of squash.
Squash & Potato Soup – smooth, comforting, and finished with a touch of cream or olive oil.
Yukon Potatoes
Golden Yukons are creamy, hearty, and so versatile:
Crispy Home Fries – cubed potatoes pan-fried with onions and peppers.
Smash-Roasted Potatoes – boiled, smashed, and roasted until perfectly crisp.
Spanish Tortilla (Potato Omelet) – potatoes and eggs cooked together for a rustic dish.
Potato Salad – classic or modern, dressed with mayo, mustard, dill, or vinaigrette.
Eggplant
Eggplant brings rich flavor and hearty texture to the table:
Eggplant Fries – breaded and baked or fried, perfect with marinara or aioli.
Eggplant Parmesan – layered with marinara and cheese for a comfort classic.
Mapo Eggplant (Chinese-style) – stir-fried with garlic, ginger, soy sauce, and chili.
Eggplant Pizza Rounds – roasted slices topped with sauce, cheese, and your favorite toppings.
Green Curly Kale
Nutrient-packed and flavorful, kale works just as well raw as it does cooked:
Kale Caesar Salad – a fresh twist on the classic with parmesan and croutons.
Kale Chips – baked until crisp, seasoned with sea salt or spices.
Zuppa Toscana – hearty Italian soup with kale, potatoes, sausage, and creamy broth.
Kale & Mushroom Frittata – a baked egg dish with savory sautéed kale.
