Nopales and Scrambled Eggs

Serves 6-8

8 nopales (cactus leaves)
1 small onion, finely chopped
1/2 teaspoon fine sea salt
6 eggs, lightly beaten

Use a sharp knife to cut off the spikes from the cactus leaves, if necessary (be very careful as you do this). Cut the trimmed nopales into 1/4-inch strips. In a large frying pan over medium high heat, heat the oil. Add the onion and nopales and salt. Cook, stirring frequently, until the nopales are tender and most of their liquid had evaporated, 15 to 20 minutes. Add the eggs and cook, stirring, until the eggs and nopales are combined and the eggs are set, about 3 minutes.

Source

Stuffed Cactus in Batter

6 prickly pear cactus paddles, cleaned
Oaxacan string cheese (quesillo)
4 eggs (separated)
Vegetable Oil
Salt to taste
Salsa 
Crema
Clean and select Nopales, try to pair similar sizes preferably small.
lace thin slices of cheese on one nopal and cover with a second one, basically making a sandwich. Secure the nopal and cheese with toothpicks. Beat egg whites until they form stiff peaks; gradually beat in salt and yolks. Heat the oil in a large skillet until a few drops of water sprinkled into it bounce around. Dip the stuffed nopales in the egg batter to coat. Fry in the hot oil until golden brown on each side. Drain on paper towels. Top with Salsa of choice, optional Crema and serve. The salsa we use is green tomato and chile de arbol based. Some people add flour to the nopal but we feel with the texture of the nopal it is not required, the batter sticks to the nopal just fine. We also prefer the nopal to be dipped in the batter raw; some may want to boil the nopal. The type of cheese you use can vary. 
Source

Calabacitas con Nopalitos

A super simple way to use several of your CSA veggies this week, and versatile enough to accommodate any number of variations to suit your taste and/or mood!

Calabacitas is Spanish for "little squash" or really, little pieces of squash, and the same applies to the nopalitos (little pieces of nopales). While the nopales can get a little slimy while cooking (not unlike okra), the sliminess tends to wane the longer you cook them, and also, if you keep the mixture relatively dry (as in roasting or sauteing rather than in a stew).

• 2 medium-sized summer squash--any variety works, and a mix is great, too
• 1/2 onion, chopped
• 2 cloves garlic, crushed
• 1-2 roasted green chiles or 1 bell pepper, chopped
• 2 small or 1 large nopal paddle, chopped
• 1 cup corn kernels
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• Salt & Pepper

Garnish:

• 1/2 lemon or lime
• 1/2 cup chopped cilantro
• 1.2 cup shredded cheese or crumbled queso seco/ricotta salata (optional)

Optional ingredients:

• Diced tomatoes
• Green onions
• Chopped greens (spinach, quelites, etc.)
• Red chile
• Splash of Cream
• Splash of Tequila

For the Calabacitas, start with bite-sized pieces of summer squash--. If your squash are rather big and full of big seeds, you can opt to remove them first. For zucchini and yellow squash, usually half-moons or quartered slices works well, but you can cube the squash instead, though it may need slightly more cooking time. Heat a few tablespoons of butter or oil in a large skillet until very hot. First add onions, stirring to cook one minute or so. Add garlic, chile pepper, squash, nopalitos & corn. Saute on medium-high heat for 5-10 minutes or so, until vegetables start to brown slightly. Add remaining ingredients, including optional ingredients if using, and cook several minutes more, until everything is cooked to your taste. Squeeze lime or lemon juice over veggies and garnish with cilantro & cheese (if using) to serve.