CSA members, Newsletters, Recipe

Grilled chicory and kale greens

  • Servings: 2
  • Difficulty: easy
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Grilled Chicory


  • Chicory heads, sliced in half lengthwise
  • Tuscan kale
  • 3 cloves garlic, crushed
  • 3 TBSP olive oil
  • 2 TBSP balsamic glaze (Trader Joe’s has a great one!)
  • salt and pepper to taste


  1. Heat BBQ grill (or griddle) to high heat
  2. Cut chicory in half (or quarters), lengthwise. Break kale into individual leaves
  3. Whisk olive oil with garlic. Use a brush to lightly coat or drizzle garlic oil over the greens.
  4. Place greens on the grill. Turning all the pieces every few minutes and remove once the edges are charred (per your grilling preference).
  5. Note: We added our greens to the grill during the last 10 minutes of grilling our proteins for dinner.
CSA members, Recipe

Stuffed Patty Pan Squash

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Stuffed Patty Pan Squash with Quinoa Filling
Stuffed Patty Pan Squash with Quinoa Filling

Recipe of the week, July 9:
Stuffed Patty Pan Squash (aka UFO squash, aka Summer Squash)


  • Patty Pan squash
  • Quinoa
  • 2 cups chicken stock
  • 3 Shallots, minced
  • 3 garlic cloves, minced
  • 1/4 raisins (or more if you want!)
  • 1/4 pine nuts
  • fresh oregano, chopped


  1. Cut a small amount off the shorter side of the squash to give your squash a good base.
  2. Cut the top off of the other side and scoop out the sides and the middle, leaving about 1/4 of the flesh. Roast in oven or on a BBQ.
  3. Bring 1 cup quinoa and 2 cups chicken stock to a boil and then turn to low heat. Cook with a lid on for 20 minutes or until all the liquid is absorbed.
  4. While the quinoa is cooking, saute the shallots, garlic, raisins and pine nuts in a pan until golden brown and set aside.
  5. Once quinoa is done, mix in the sautéed ingredients. Add fresh oregano and salt and pepper to taste.
  6. Stuff your squash with the quinoa mixture and enjoy!