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Katie BandurskiUpdated: Feb. 15, 2024
Community Supported Agriculture (CSA) programs provide you with a box of farm-fresh, seasonal produce. Use up the bounty in one of these tasty recipes featuring fresh berries, asparagus, kohlrabi, Swiss chard and so much more.
Tomato and Corn Cheesy Pastry Bites
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Local veggies and herbs have a magical knack for inspiring me to cook. After my CSA box arrived, I used the fresh ingredients to create this adorable appetizer. —Kristen Heigl, Staten Island, New York
Summer Orzo Salad
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I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Flamboyant Flamenco Summer Salad
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I came up with this salad simply by choosing the best-looking vegetables at a local farmers market—the colors are so beautiful! Turn it into a full vegetarian meal by adding roasted garbanzo beans or cooked white beans as protein. —Crystal Schlueter, Northglenn, Colorado
So Very Berry Brie
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I needed to make something quick for a wine and cheese party, and had a bounty of berries on hand. My creation went great with all the wines and looked so much more impressive than the other plain cheeses! —Kristin Larson-Jantzi, Newton, Kansas
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Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. —Christina Baldwin, Covington, Louisiana
Garden Pork Stir-Fry
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This is a recipe for an easy, all-in-one skillet supper that’s brimming with fresh-from-the-garden flavor. It’s a tasty way to make the most of seasonal produce— from your backyard veggie patch or the farmers market. —Kenny Van Rheenen, Mendota, Illinois
Farmers Market Pasta
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When we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. —Wendy Ball, Battle Creek, Michigan
Strawberry Shortcake
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I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. —Janet Becker, Anacortes, Washington
Kansas Cucumber Salad
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Cucumbers are my very favorite garden vegetable, so I use this recipe often. I got it from a friend years ago. I've heard this refreshing dish keeps very well in the refrigerator, but it goes so fast around our house, I've never found out for myself. —Karen Ann Bland, Gove, Kansas
Sicilian Steamed Leeks
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I love the challenge of developing recipes for my garden leeks, a delicious underused vegetable. This Italian-flavored dish is a family favorite. —Roxanne Chan, Albany, California
Crunchy Lemon-Pesto Garden Salad
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I love using fresh vegetables straight from the garden to prepare this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best yet, the salad is easily adaptable—any fresh veggie from the garden can be put in with delicious results. —Carmell Childs, Orangeville, Utah
Grilled Veggies with Caper Butter
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We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina
Garden Tomato Salad
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For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio
Farmers Market Orzo Salad
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Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
Market Basket Soup
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I use kohlrabi in this soothing veggie soup. The vegetable has a mellow broccoli-cabbage flavor and can be served raw, but this is my favorite way to eat it. —Kellie Foglio, Salem, Wisconsin
Garden Bounty Panzanella Salad
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My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. —Jannine Fisk, Malden, Massachusetts
Spicy Chunky Salsa
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Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington
Blackberry Daiquiri Sherbet
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When I decided to try making sherbet, which is one of my favorites, blackberries were in season in my mom's garden. I love the flavor of daiquiris, and lime and rum blend with the juicy blackberries! —Shelly L. Bevington, Hermiston, Oregon
Juicy Watermelon Salad
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This fruit salad has such a surprising yet fabulous mix of flavors that friends often ask for the recipe. Combine seedless watermelon varieties in yellow, red and pink for a colorful twist. —Heidi Haight, Macomb, Michigan
Slow-Cooked Summer Squash
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We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz up the dish a bit. This was a huge hit with my family. —Joan Hallford, North Richland Hills, Texas
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At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California
Grilled Brussels Sprouts
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During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
Crispy Tofu with Black Pepper Sauce
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Sometimes tofu can be boring and tasteless, but not in this recipe! Here, the crispy vegetarian bean curd is so loaded with flavor, you'll never shy away from tofu again. —Nick Iverson, Denver, Colorado
Minty Sugar Snap Peas
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Fresh mint adds a lively touch to cooked sugar snap peas. It's also nice on green beans or carrots. —Alice Kaldahl, Ray, North Dakota
Brussels Sprouts Salad
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My husband and I like Brussels sprouts, so I'm always looking for new ways to use them. I most often serve this colorful salad with roast pork or duck. —Nancy Korondan, Yorkville, Illinois
Eggplant Zucchini Bolognese
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I roast the veggies while the pasta cooks, making this a quick dish. This meal-in-one blends rustic comfort with fresh flavors. — Trisha Kruse, Eagle, Idaho
Garden Vegetable Gnocchi
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When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. —Elisabeth Larsen, Pleasant Grove, Utah
Roasted Strawberry Sheet Cake
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My Grandma Gigi loved summer berry cakes. Almost any time I’d call her during the warmer months, she’d invite me over to taste her latest masterpiece. This cake is a tribute to her. —Kristin Bowers, Rancho Palos Verdes, California
Berry-Beet Salad
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Here's a delightfully different salad that balances the earthy flavor of beets with the natural sweetness of berries. If you prefer, substitute crumbled feta for the goat cheese. —Amy Lyons, Mounds View, Minnesota
Dill Garden Salad
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I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania
Tasty Marinated Tomatoes
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My niece introduced me to this colorful recipe some time ago. I now make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a great way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia
Garden Vegetable Cornbread
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When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread—it was delicious. Today I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! —Kim Moyes, Kenosha, Wisconsin
Grilled Eggplant with Feta relish
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I created this impressive light side dish for my vegetarian friends. It’s easy, fast and a standout recipe for company. —Amanda Dekrey, Fargo, North Dakota
Peach and Berry Cobbler
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This is one of my favorite summer recipes because it features peaches and berries that are in season, but it is just as delicious with frozen fruit. The quick biscuit topping brings it all together. —Lauren McAnelly, Des Moines, Iowa
Fresh Thai Asparagus, Kale and Garlicky Mushrooms
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Hit the local farmers market and stock up! This quick, simple side dish is a perfect complement to any meal. The fish sauce gives it a wonderful depth of flavor without much effort. —Julie Peterson, Crofton, Maryland
Summer Salad by the Lake
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I came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California
Peas with Shallots
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I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! —Rosemary Schirm, Avondale, Pennsylvania
Kohlrabi, Cucumber and Tomato Salad
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This chilled, refreshing salad is wonderful on hot days. It has a nice crunch and a delicious balance of sweet and spicy flavors. —Kristina Segarra, Yonkers, New York
Lemon Blueberry Whoopie Pies
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These pies are soft, cakey cookies studded with tart, juicy blueberries and filled with tangy cream cheese frosting. I bring them to family and school events and they are always the first thing gone! Make sure to continually scrape the side of the bowl with a spatula while mixing the batter and frosting. —Kathy Martino, Pittsburgh, Pennsylvania
Beet Salad with Lemon Dressing
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I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts
Sausage and Swiss Chard Pasta
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I whipped up lunch with fresh produce from the farmers market, and the result was amazing. The pasta absorbs the cooking liquid quickly, so serve immediately to guarantee the best texture. —Kate Stiltner, Grand Rapids, Michigan
Garden Chickpea Salad
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Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
Roasted Asparagus and Leeks
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No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.—Taste of Home Test Kitchen
Raspberry Patch Crumb Bars
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To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. —Leanna M. Thorne, Lakewood, Colorado
Chicken Garden Medley
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After my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week! —Dohreen Winkler, Howell, Michigan
Roasted Beetroot and Garlic Hummus
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This tasty beetroot hummus is the prettiest pink snack I’ve ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. —Elizabeth Worndl, Toronto, Ontario
Garden-Stuffed Zucchini Boats
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Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases—just grab your favorite garden goodies and add any spices or mix-ins you like. —Janie Zirbser, Mullica Hill, New Jersey
Originally Published: May 30, 2019
Katie Bandurski
As Senior Shopping Editor, Katie connects Taste of Home readers with the best gifts, deals and home products on the market. An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments.When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and watching Christmas movies.