Meet a Member: Chris McAlilly

Often on this blog I share a lot of recipes that require a dozen ingredients and a page of instructions because those recipes can be really exciting. But I know that is not how most of cook, day-to-day. So this week, I am happy to introduce fellow CSA member Chris McAlilly and his wife Millie, whose simple approach to their family’s weeknight dinners maximize the produce in their weekly share without sacrificing anything to taste.

“Both Millie and I work outside the home,” writes Chris. “We also have two young boys. So, most weeknights we don’t have a lot of time to search Epicurious for creative, fancy recipes. These recipes are variations of the two standard meals we make with our fall/winter CSA share. Enjoy!”

Thanks, Chris and Millie!

Community Supported Agriculture is all about community. If you would like to share your own recipes and menu ideas with your fellow members, please let me know. Just email me, Sarah Ligon, at: nativesonproduce [at] gmail [dot] com.

Meal #1

Broiled Salmon with Rosemary and White Wine Glaze


  • 2 garlic cloves minced
  • 3/4 teaspoon finely chopped fresh rosemary
  • 2 tablespoon dry white wine
  • 1 tablespoon olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • Nonstick olive oil cooking spray
  • 2 salmon fillets
  • Salt
  • Pepper


Mix and stir the first six ingredients in a small bowl. Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Spoon the mustard sauce over the fillets. Broil until the fillets are just cooked through and golden brown, about 7-10 minutes.

Kale Salad with Roasted Pine Nuts


  • 1/2 kale share, chopped
  • half of a medium white onion, diced
  • 1 clove minced garlic
  • 1 cup of toasted pine nuts (or whatever nut you like/have, walnuts are good, too)
  • 1 cup shredded Parmesan

For the dressing: 

  • half a cup of olive oil
  • juice of two lemons
  • tablespoon of Dijon mustard
  • salt and pepper to taste


Toss and enjoy!

Roasted Sweet Potatoes, Watermelon Radish and Turnips


  • 1 Sweet Potato
  • 1-2 Watermelon Radishes
  • 1-2 Turnips
  • Olive Oil
  • Salt and Pepper (sometimes cumin, cinnamon, smoked paprika or another spice depending on my mood)         


Preheat the oven to 400 degrees. Dice potatoes, radishes and turnips. Coat with olive oil. Mix in salt, pepper, and other spices. Spread on a baking sheet. Cook before salmon for 15-20 minutes until golden brown.

Meal #2

This is a go to meal for us in the late fall. It allows us to have a taste of summer with the tomatoes in mid-November! Sometimes we’ll include spinach, arugula, carrots, and celery. It’s a delicious way to utilize whatever is left from our share and avoid wasting food after a long week!

Vegetable Soup


  • 1 tablespoon olive oil
  • 1 large/2 small onions, diced
  • 3 cloves garlic, minced
  • 1 sweet potato, chopped
  • 1 cup watermelon radishes and turnips (or other root veggies), chopped
  • 1/2 kale share, chopped
  • 24-36 ounces frozen/canned Native Son summer tomatoes
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1-2 cups of chicken/vegetable stock
  • 1 bay leaf
  • salt and pepper
  • Italian seasoning
  • red pepper flakes
  • cayenne pepper


Heat olive oil in large pot on medium high heat. Add onions. Cook until golden. Add garlic. Add and sautéed potato and root veggies. Add and sauté kale. Add tomatoes, water, and stock. Reduce heat. Add bay leaf. Simmer with top on for 45 minutes. Add salt, pepper, Italian seasoning, red pepper flakes, cayenne pepper to taste.



  • 1 1/2 cup corn meal
  • 3/4 cup vegetable oil
  • 8 oz sour cream
  • 7 oz cream style sweet corn


Preheat oven to 375 degrees. Rub a bit of oil in a cast iron skillet. Place skillet in the oven while mixing ingredients (5 minutes) Mix ingredients. Remove skillet. Add ingredients. Cook for 18-22 minutes.