Vibrant, Veggie-Packed Summer Recipes

It’s the perfect time of year to capitalize on all the fresh, flavorful and nutrient-dense local produce instead of letting it wither in the refrigerator. Center your meals around your Kroul Farms CSA shares with these delicious recipes.

Cucumber Greek Salad


An easy-to-assemble salad is packed with crisp, refreshing flavors. This salad can be eaten as a side or as a topping on spiced meat, flatbread or falafel. 


  • 2 or 3 cucumbers
  • 4 to 5 tomatoes, diced
  • ½ red onion, sliced into thin strips
  • ¼ cup of olive oil
  • 2 tablespoons of lemon juice
  • 2 teaspoons of dried oregano
  • 1 teaspoon of dried dill
  • ½ cup of feta cheese crumbles
  • Kosher salt and pepper
  • Black olives (optional)

In a large bowl, whisk together olive oil, lemon juice, oregano and dill. Cut cucumbers in half and use a spoon to scrape out the seeds. Then, slice the cucumber into bite-sized pieces. Toss cucumber halves, diced tomato and onion in the olive oil and juice mixture, and season with salt and pepper to taste. Top the salad with feta cheese and olives.

Blistered Green Beans

This could not be an easier, tastier side dish! It’s easy to whip up and serve alongside a main course or as a delicious appetizer.


  • ⅓ cup of olive oil
  • 1 pound of green beans, trimmed, patted dry of any surface moisture or condensation
  • Kosher salt
  • 6 garlic cloves, sliced
  • 1 teaspoon of crushed red pepper flakes 

Heat oil in a large skillet over high heat for about 2 minutes. Make sure to blot excess moisture from the green beans, then add them to the skillet. Cook for about three minutes, until the beans are browned on the bottom. Use tongs to turn the beans to cook on the other side until browned and tender, about four or five more minutes. Add in the rest of the ingredients, toss and cook for one minute. 

Roasted Radishes and Balsamic Beets on Crispy Chicken

This unlikely duo teams up for a flavorful, textured salad on top of crispy chicken breast. The radishes provide a slight spice that pairs well with tangy vinegar and goat cheese.


  • 2 to 3 cups beets, peeled and diced
  • 3 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 2 cups of radishes, sliced
  • 3 tablespoons of balsamic vinegar
  • 1 tablespoon on lemon juice
  • 4 ounces of goat cheese
  • 2 chicken breasts
  • Kosher salt
  • Pepper
  • Poultry seasoning

Heat your oven to 400 degrees. In a bowl, toss the beets with the olive oil and 1/2 teaspoon of salt. Spread beets on a rimmed baking sheet and roast for 20 minutes. Toss the radishes in the same bowl with 1/4 teaspoon of salt. Add radishes to the beets on the baking tray, distributing all the vegetables in one layer. Roast vegetables for another 20 minutes, stirring after 10 minutes.

Meanwhile, butterfly chicken breasts lengthwise. Place each piece of butterflied breast between two pieces of parchment paper and flatten the breast with a mallet or rolling pin until they are about ¼ inch thick. Heat a pan on the stove with olive oil until smoking hot. Season each piece of chicken lightly with salt and poultry seasoning and place the pieces in the pan, cooking over medium to high heat for 1 minute or until the chicken develops a crisp crust. Flip the chicken and cook for one minute on the other side, or until the chicken is golden brown on the edges.

Remove vegetables from the oven and toss them with vinegar, lemon juice and half of the goat cheese. Top warm chicken breasts with the salad and remaining goat cheese.

Broccoli and Snow Pea Stir Fry

This recipe is packed with produce and fresh flavors. The best part is that it’s easily customizable, so you can feel free to throw in other vegetables you have lounging in the refrigerator and add toppings such as cashews, green onions and cilantro. Chicken or thinly sliced flank steak would also be a great addition.


  • 2 cups of cooked rice
  • 2 cups of snow peas
  • 2 cups of broccoli florets
  • 1/2 cup of diced or thinly sliced onion
  • 1 tablespoon of ginger grated or ¼ teaspoon of ground ginger
  • 1 tablespoon of garlic chopped
  • 3 tablespoon of vegetable oil
  • 1/4 cup of chicken broth
  • 1/4 cup of soy sauce
  • 3 teaspoons of cornstarch

Whisk together the broth, soy sauce and cornstarch in a small bowl, and set it aside. Pour oil into a large skillet or wok and preheat it over medium-high heat. Stir fry onion for about 30 seconds. Add in the ginger, garlic and broccoli and cook for about 2 minutes. Next, add snow peas and cook for about 3 minutes before adding the sauce to the vegetables in the pan. Continue to stir fry the mixture until the sauce is thickened and coats the vegetables. Serve warm over rice.

Zucchini Brownies

If you’ve zoodled yourself into a tizzy and you’re not looking to stir fry or roast zucchini today, it’s time to treat yourself to a zucchini brownie. Thanks to the zucchini, these brownies are moist and fudgy without being overpowering.


  • 1/2 cup of vegetable oil
  • 1 1/2 cups of white sugar
  • 2 teaspoons of vanilla extract
  • 2 cups of all-purpose flour
  • 1/2 cup of unsweetened cocoa powder
  • 1 1/2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 2 cups of shredded zucchini
  • Chocolate chips or nuts are optional 

Preheat your oven to 350 degrees, and grease and flour a 9x13-inch baking pan. Use a clean kitchen towel or thick paper towels to squeeze excess moisture out of the zucchini. In a large bowl, mix together oil, sugar and vanilla extract. In a separate bowl, whisk the remaining dry ingredients and combine them with the oil and sugar mixture until just mixed. Fold in zucchini and nuts and chocolate chips. Bake for 25 to 30 minutes. These can be served warm or cooled with frosting.

Comments (1)

  1. Doreen Edmundson:
    Jul 09, 2019 at 03:49 PM

    Your pictures don't match the recipes!! I want to see a pic of the finished product, not peas subbed for green beans! Or broccoli and pea stir fry , then a pic of broccoli and chicken that looks like someone's left overs scraped from their plate!

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