Here’s another great spaghetti squash recipe from steamykitchen.com. If you’re only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you’re ready to sauté with...
This recipe from Pinch and Swirl is written to serve two — feel free to double or triple it!
This comes from the Moosewood Cookbook by Mollie Katzen.
This Arugula Tomato Pasta recipe, found on Sumpsimus’s blog, is an easy summer dish made with arugula, tomatoes, and a creamy garlic sauce that comes together in minutes. Enjoy!
Found on epicurious.com, this lettuce soup recipe is a great way to use the lettuce’s outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce,...
From Bon Appetit magazine, a quick easy pesto to toss over pasta, salad, or spread on toast.
Ratatouille is a traditional French stewed vegetable dish originating in Nice, but popular among the entire Mediterranean coast. Mid-summer CSA shares will provide all you need for this delicious classic. Serves 4-6.
This recipe, from food52.com, serves 6-8 and is perfect for outdoor parties as it can be served warm or at room temperature.
This recipe, courtesy of food blogger minimalistbaker.com, is a vegan and gluten and dairy free twist on stuffed peppers. These protein packed stuffed peppers are fantastic by themselves, but try them topped with salsa, avocado...
If you’ve still got tomatoes (and I’m sure many of you do), here’s a recipe to use some up from Mark Bitman’s “How to Cook Everything”