CSA members, Newsletters, Recipe

Roasted “Alfredo” Spaghetti Squash

  • Servings: 2
  • Difficulty: medium
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  • Spaghetti squash, halved length wise
  • 2 tablespoons butter
  • 1 cup milk of your choice
  • ⅛ cup pistachios
  • 1 cup diced tomatoes
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • Red peppers (feel free to char under the broiler before hand for extra flavor!)
  • ⅓ cup Parmesan cheese, shredded


  1. Step 1 (the squash)
    • Preheat oven to 425 degrees.
    • Scrape out/discard seeds from squash
    • Drizzle inside with oil, salt and pepper.
    • Place cut-side down on a baking sheet and roast 25-30 minutes, flipping halfway through.
  2. Step 2 (the sauce)
    • Sauté onions, peppers and garlic in large sauce pot until starting to brown (about 2 min). Add salt and pepper.
    • Reduce to heat and cook 8 more minutes, or until onions caramelize, stirring occasionally.
    • Add butter. When melted add tomatoes.
    • Add milk and bring to an active simmer. Simmer 5-6 minutes, stirring occasionally.
    • Blend with immersion blender to make “alfredo” sauce. If too runny, allow sauce to reduce before serving. If too thick, add more liquid.
  3. Step 3 (combine)
    • Once squash is done, allow to cool until you can hold. Separate squash strands from peel with a fork. (Pro tip: We like to leave the squash in the shell and serve all together for a festive presentation!)
    • Top with sauce, freshly grated parmesan and pistachios!
CSA members, Newsletters, Recipe

Watermelon salsa


  • 1 cup watermelon
  • 1 cup diced cucumbers
  • 1 cup diced peppers (any combo!)
  • ½ cup diced onion
  • 2 TSSP lime juice
  • ⅓ cup chopped parsley
  • 2 TBSP olive oil
  • Salt and pepper to taste
  • Optional (use a jalapeño to add some heat!)


  1. Scoop out and dice up the innards from one half of your melon. Save the shell to make “bowl” with which you can serve your salsa!
  2. Mix the rest of the ingredients together in a pyrex dish
  3. Blend lime juice, oil, parsley together to make dressing.
  4. Toss everything together and then serve in the watermelon shell!
CSA members, Recipe

Ancient grain heirloom tomato salad

  • Servings: 2-4
  • Difficulty: medium
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Heirloom grain salad.png


  • 1 cup ancient grain (try Bob’s Red Mill farro, barley, kamut or quinoa)
  • 1 cup heirloom tomatoes, cut into rough, bite-sized cubes
  • 1 bell pepper, diced
  • 1 cucumber, diced
  • 1 cup drained & rinsed chickpeas
  • 3/4 cup crumbled feta or goat cheese
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon
  • 1/4 cup olive oil
  • 1/2 tsp each sea salt & cracked black pepper
  • 1 shallot, minced
  • 1/4 fresh chopped basil or mint


  1. Prepare your grain base according to the package directions. Chill in fridge until ready to serve.
  2. Cope and prepare vegetables. Add into large mixing bowl.
  3. Blend/whisk vinegar, mustard, oil, shallots, salt and pepper together.
  4. Lightly toss dressing, veggies, chilled grain and feta together.

Roasted Pumpkin and Pomegranate Soup

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  • Servings: 4-6
  • Difficulty: easy
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  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cherry bomb or serrano chiles, chopped*
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 4 cups fresh roasted pumpkin
  • 4 cups chicken stock
  • 1 teaspoon honey
  • juice of one lime
  • salt to taste
  • pomegranate seeds
  • Feta or Cotija cheese
  • Cilantro Pepita Pesto (Blend together 1/3 cup toasted  pumpkin seeds, 1 cup loosely packed cilantro, 1 clove garlic, 1/3 cup grated parmesan cheese, 2 tablespoons lime juice 2/3 cup extra-virgin olive oil, and salt to taste)


  1. Heat a large soup pot or dutch oven over medium-low heat.
  2. Add the olive oil and let heat.
  3. Add onions and celery and cook, stirring occasionally for about ten minutes or until vegetables are softened.
  4. Add chiles, garlic and spices and sauté for a minute more
  5. Add roasted pumpkin, stock, and honey. Turn up heat, stir, and bring to a boil.
  6. Reduce heat and let soup simmer, stirring occasionally, for about 30 minutes.
  7. Puree soup in batches in a blender or in the pot using an immersion blender.
  8. Garnish with Cilantro Pesto, pomegranate seeds, and crumbled cheese.
CSA members, Recipe

Ancho-Roasted Squash Tacos

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  • Red kuri squash, peeled and cubed
  • 1 large tomato (or equivalent), cubed
  • 1 sweet onion
  • Olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • 2 ancho peppers, cubed
  • 1 teaspoon fine sea salt ground cinnamon, a good pinch
  • Mizuna, rinsed
  • Cotija cheese (optional)
  • 8 -12 corn tortillas, warmed


  1. To prepare the squash: Cut in half and scoop out seeds. Next, cut into melon-style wedges. Once a more manageable size, use a potato peeler or paring knife, peel away the skin. Once cleaned, chop into cubes and toss with olive oil, salt and pepper. Bake at 400-degrees for 10-15 minutes until al dente.
  2. To prepare the rest of the taco filling: Cube or dice the pepper and onion. Sauté in pan with herbs and oil. Once done, mix with finished squash.
  3. To prepare tacos: Warm up taco shells. Fill with squash and pepper mix. Top with cheese, tomatoes and mizuna!