Orecchiette with Greens and Beans

One of the things I’ve enjoyed the most about motherhood so far is introducing our daughter to new foods. It’s been so much fun watching her take a tentative bite, have an initial look of shock or horror, suck on her thumb for comfort while she pieces it out whether she likes the taste or not, then signalling that she’s willing to give it another try by popping her little mouth open. We soon know whether it’s met her approval when she smiles broadly and leans forward, eager for another bite. So far, the only thing that she has flat-out, consistently refused is cauliflower, and being a recent but still wary cauliflower convert myself, I can’t blame her.

Being foodies ourselves, I hope that we can continue to cultivate her palate, but I know that in all likelihood, this openness to eating green, leafy vegetables and trying new things is sadly unlikely to last. In the meantime though, I’ve had fun experimenting with some of the techniques and suggestions from What Chefs Feed Their Kids, a cookbook with ideas for meals that both parents and kids at all stages can enjoy together. This dish is inspired by that book’s Wild Greens Puree, a delicious mess of wilted kale, collard greens, spinach, basil and parsley. Our daughter runs hot and cold for that puree, although lately, she eats it more consistently when blended with a white bean dip. On the days when she refuses it, John and I don’t mind, scooping it up with tortilla chips while sipping some pre-dinner martinis as we complete her bedtime routine. Yeah, it’s just that good.

Recently, I found myself with a bunch of leftover greens and an extra can of white beans in our cupboard after we made some purees for her meals. The cookbook suggests thinning the greens puree into a soup for the adults, but I liked the idea of making a heartier meal and using the greens and beans in a pasta dish with some crumbled sausage. The one issue was that I felt like just mixing sautéed greens into the pasta would mean stringy, difficult to eat pieces of vegetables, so I decided to cook down my mix of green vegetables, then puree them into a slick sauce to coat the pasta. I browned some crumbled, spicy Italian sausage then sautéed some shallots and garlic in the rendered fat. I then piled on the green vegetables– kale, mustard greens, and spinach. Once wilted, I added the mix to a blender with a splash of chicken stock and pureed it until I had a bright green sauce. This went back into the pan with the sausage, some cannellini beans, and the pasta, then mixed to coat. A sprinkle of fresh basil added some brightness. This was delicious, and I love the fact that we were eating a combination that our daughter loves to eat too. Next attempt on this front: pureed, roasted eggplant for her; baba ganoush for us!

  • 1 lb dried orecchiette pasta
  • 1 tablespoon olive oil
  • 1 lb bulk Italian sausage (sweet or hot)
  • 2 large shallots, halved and sliced
  • 3 medium garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 bunch each: kale, spinach, and mustard greens, leaves removed from stems and roughly chopped
  • salt and pepper
  • 1/4 cup chicken stock
  • 15oz can cannellini beans, drained
  • 1/4 cup torn basil leaves

Cook pasta about 2 minutes shy of package directions in a large pot of boiling, salted water. Reserve about 1 cup of pasta cooking water when ready to drain.

While water for pasta comes to a boil, heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned and caramelized, about 7-8 minutes. Remove sausage from pan, leaving rendered fat behind. Add the shallots, garlic, and red pepper flakes and saute until shallots are softened, about 2-3 minutes. Add the chopped mixed greens in 1/3 batches, wilting down one batch before adding another. Season with 1/2 teaspoon of salt and 1/4 teaspoon black pepper. When the leaves have all cooked down, add all the contents of the pan to a blender with the chicken stock and puree until greens are finely chopped and you have a smooth sauce. You might add some of the pasta cooking water to achieve your desired consistency. Adjust seasoning to taste. Add the pasta, the cooked sausage, drained beans, and the puree to the pasta cooking pot and mix until combined. Add more reserved pasta cooking water if mixture gets too dry. Spoon onto plates and garnish with torn basil. Serve with grated cheese if you wish.

Makes 6-8 servings.


Tuscan Chicken Burgers

It may not seem like it, depending on the weather where you are, but grill season is allegedly here. I for one have been itchy to fire up our grill, seizing the opportunity when it’s remotely sunny and warm, only to find that by the time we actually light the coals, the wind has picked up, the grey clouds have amassed, and a drizzle starts to fall. But such is Seattle– if a little rain deterred us from spending time outside, then there’d be a massive outbreak of cabin fever.

If you’re getting into grill season, here’s an idea to add some variety to your burger grilling menu. I took ground chicken, mixed in cannellini beans, capers, and rosemary, then topped off my burgers with an oven roasted tomato relish and some sautéed greens.

The burgers were juicy with a tang of acid from the capers which went nicely with the sweet tomato relish. The greens added a dash of heat, thanks to being cooked in olive oil, garlic, and red pepper flakes. In fact, I’d say that these burgers are a great solution to rainy or cold day cookouts: they cook quickly then channel the sun with their bright flavors. Here’s hoping the sun comes out soon for a long and happy grill season for all!

Chicken Burgers

  • 1 lb ground chicken
  • 1/2 of a 15 oz can of cannellini beans, drained and rinsed
  • 1 tablespoon small capers
  • 2 medium garlic cloves, minced (about 1 teaspoon)
  • 2 teaspoons chopped fresh rosemary
  • 2 tablespoons Montreal steak seasoning

Tomato Relish

  • 4 large Roma tomatoes, quartered
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 1 teaspoon fennel seeds
  • 1 small white onion
  • 1 tablespoon unsalted butter
  • 1 large garlic clove, grated into a paste
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons chopped fresh basil
  • sugar to taste

Burger Toppings

  • 1 large bunch kale or broccoli rabe, leaves separated from stems, stems discarded, leaves chopped
  • 2 large garlic cloves, smashed
  • olive oil
  • 1 teaspoon red pepper flakes
  • salt and pepper
  • 4 hamburger buns

Start by roasting the tomatoes for the relish. Preheat oven to 275 degrees F. On a foil lined baking sheet, mix the tomatoes with 2 tablespoons olive oil, salt, pepper, ground coriander, and fennel seeds. Cook for 2.5-3 hours or until tomatoes are wrinkled around the edges and kind of jammy looking. Remove from oven and allow to cool. While tomatoes roast, add remaining tablespoon of olive oil and butter to a medium skillet and melt over medium low heat. Add the onion and cook, stirring occasionally until onion is caramelized, about 30-40 minutes. Remove from heat and allow to cool.

In a large bowl, combine ground chicken, cannellini beans, capers, garlic and rosemary. Mix with your hands, being careful not to over mix then shape into 4 equal patties. Season both sides of each patty with the steak seasoning mix. Cook on a well oiled and cleaned grill over medium high heat for about 5-6 minutes per side or until cooked through. Let rest, tented with foil on a plate for at least 5 minutes before serving.

While burgers cook, make the tomato relish and the sautéed greens topping. For the relish, combine the roasted tomatoes, onions, garlic, balsamic vinegar, and basil in a food processor bowl, fitted with a steel blade. Pulse until tomatoes and onions are finely chopped. Adjust seasoning with sugar, salt and pepper to taste. For the greens, heat olive oil in a large skillet over medium high heat. Add garlic and red pepper flakes, letting the garlic perfume the oil, toasting the smashed cloves until golden brown on both sides, about 2-3 minutes per side. Discard garlic then add chopped greens and saute until wilted, about 5-6 minutes. Season with salt and pepper to taste.

To assemble: place chicken patty on bun, top with tomato relish and a small pile of sautéed greens before topping with other bun half and serve.

Lemony Chicken Meatballs & Cavatappi

I know that when it’s cold and rainy outside I tend to post comfort food ideas. Comfort food is comforting, of course, because it tends to be rich and fatty. As John likes to say, “Why does fat taste so good?” Here’s an idea for a meal that’s comforting, yet light and healthy.

It starts with chicken meatballs. I took ground, white chicken meat and combined it with bread soaked in milk, garlic, spices, and lemon zest before baking these in the oven. I ended up with soft and tender meatballs, bright with citrus flavor, and even better– hands and stress free since they bake instead of browning in a pan of oil.

Those meatballs were then combined with creamy white beans, chopped escarole and radicchio, chicken stock, and some butter before being spooned over whole wheat cavatappi. The greens gave some texture along with an undercurrent of bitterness to pair with the nuttiness of the whole grain pasta. With parmesan cheese running throughout and some extra for sprinkling on top of bowls of warm pasta, here you have a pasta and meatballs that provide warmth and comfort from the variety of flavors, but won’t weigh you down.


  • 13 oz ground chicken meat
  • 2 slices white sandwich bread, trimmed of crusts and soaked in 1/2 cup whole milk
  • salt and pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds
  • 2 cloves garlic, minced (about 1.5 teaspoons)
  • 1 teaspoon dried oregano
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup grated parmesan cheese
  • cooking spray


  • 1 lb whole grain cavatappi or pasta shape of your choice, cooked according to package directions and reserving 1/2 cup of cooking water
  • 15 oz can cannellini beans, drained
  • olive oil
  • 1/2 medium head escarole
  • 1 small head radicchio
  • 1 small white onion, thinly sliced
  • 3 cloves garlic, minced (about 1.5-2 teaspoons)
  • 3 tablespoons unsalted butter
  • 2 cups chicken stock
  • 1/2 cup grated parmesan plus additional for passing at table
  • salt and pepper

Preheat oven to 400 degrees F. Squeeze excess milk from bread then combine bread with ground chicken and remaining meatball ingredients, except the cooking spray. Mix with your hands until combined but do not over mix. Line a baking sheet with parchment paper and place a cooling rack on top. Lightly spray cooling rack with cooking spray. Form meatballs, about 1 inch in diameter. You should have between 24-28 meatballs. Place meatballs on cooling rack and bake for 20-25 minutes, or until meatballs are cooked through, flipping meatballs and rotating tray about half way through cooking time.

While meatballs bake in the oven, heat 2 tablespoons olive oil in a large skillet. Add onion, garlic, escarole, and radicchio and saute until onions are softened and greens have wilted. Add the beans and butter and cook until butter has melted. Add chicken stock then stir to combine, cooking until chicken stock reduces by about 1/2. Add in 1/2 cup of parmesan cheese then adjust seasoning to taste. Combine with meatballs and cooked pasta and slowly stir in reserved pasta water until sauce is a consistency to your taste. Serve with additional parmesan cheese grated on top.

CSA Count: 3

Onion, escarole, radicchio

Greens & Cannellini Stew

Italy is this month’s destination over on My Kitchen, My World, and when I think Italy, I think sun, red ripe tomatoes combined with other market fresh ingredients in brightly flavored pasta dishes to go with warm, sunny climes. Too bad it’s one of those windy, rainy, winter in Seattle weeks outside my window right now.

Instead of tomatoes, I have hearty greens like this kale and escarole pictured above. Instead of market fresh ingredients, I have dried cannellini beans. No worries– this is when I have to force myself out of my ideal Italian meal picture and remember that the great thing about Italian cooking is how it moves with the seasons. With the wintery ingredients available to me, I still have the foundation for a beautiful yet hearty Italian meal.

I decided to make a white bean stew with chunks of crisped pancetta, flecks of fennel and celery for sweetness and ribbons of dark, slightly bitter greens for color and balance of flavors. Rosemary and sage were the herbs of choice, adding a woodsy backdrop to the hearty stew. To finish it off, I drizzled heaping bowls of my stew with some white truffle oil and topped them with garlicky, toasted croutons.

I honestly don’t know which was better– the aromas of sage and pancetta cooking (I want to make everything with this combination now!), the comforting heat and soft bubbling sounds while the stew cooked on the stove, or tucking into the stew itself, so soft and creamy, flavorful, and somehow light yet rib-stickisng at the same time. Make this while it’s cold and blustery outside and it’ll feel just like you’re dining at an Italian osteria.

  • 1 lb dried cannellini beans, soaked over night in a pot filled with 4 quarts of water in which you’ve dissolved 3 tablespoons of table salt.
  • 1/4 lb of thick sliced (about 1/4 inch) pancetta, diced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh sage leaves, chiffonade, divided
  • 1 medium sweet onion, diced
  • 1 large fennel bulb, thinly sliced
  • 2 medium ribs of celery, diced
  • 3 medium garlic cloves, chopped (about 2 teaspoons)
  • 4 cups vegetable or chicken stock plus 4 cups water
  • 1 bay leaf
  • 1/2 tablespoon fresh rosemary, chopped
  • 1 medium bunch lacinato kale, leaves removed from stems and chopped
  • 1 medium bunch escarole, chopped
  • salt and pepper


  • 1/2 loaf day old Italian or ciabatta bread, torn into 1 inch pieces
  • 1/4 cup olive oil
  • 2 smashed garlic cloves
  • salt and pepper
  • white truffle oil

Heat olive oil in large pot or Dutch oven over medium heat. Add the pancetta and 1/2 tablespoon of sage and cook until pancetta is crisped, about 15 minutes. Remove pancetta to a paper towel lined plate to drain and set aside. Pour off fat in pot, leaving about 2 tablespoons for cooking.

Add the onion, fennel, celery, and garlic and cook until softened, but not browned, about 10 minutes. Drain and rinse beans then add them to the pot along with stock, water, bay leaf, rosemary, and remaining 1/2 tablespoon of sage. Bring to a boil then reduce heat, simmering for 1.5 hours. In the last 15 minutes of cooking, add the kale and escarole. Season with salt and pepper to taste.

After you’ve added the kale and escarole, make the croutons by heating olive oil with the smashed garlic cloves in a medium skillet over medium heat. Toast garlic on both sides until golden brown, being careful not to burn them then remove from the skillet and discard. Add the torn bread, tossing to coat in the hot oil and cook until toasted, about 10-12 minutes. Season with salt and pepper to taste.

Plate stew in bowls, topping with a sprinkle of pancetta, a handful of croutons, and a drizzle of truffle oil if you have it on hand.

CSA Count: 5

Sweet onion, fennel bulb, lacinato kale, escarole, garlic

Garden Count: 3

Rosemary, sage, bay leaf

Forever Summer Gnocchi

When asked what my favorite season is, I always feel a little conflicted: here in Seattle, it’s summer, but anywhere else in the world, it’s autumn. I love the warmth of fall colors, the more temperate climate, and the start of sweater season, but here in Seattle, fall depresses me for the most part. This is the time of year from which we get our bad reputation for non-stop rain. As I’m writing this, it’s a cold, grey, and pouring first day of November, and if this month is anything like the last few years, I can expect the weather to stay like this every day for at least the next three weeks.

But I can’t totally complain about a Pacific Northwest fall. In one very important way, our autumn is better than anywhere else– the mad rush of late summer produce that keeps showing up at markets throughout September and even into October. It’s not uncommon to see produce stands stocked high with ears of corn and tomatoes (well, ok, not this year as this was a rotten summer for tomatoes here) alongside piles of apples and winter squash. It’s my foodie dream and nightmare as I am so excited to have such a variety of produce to play with but also a little overwhelmed by so many options.

For me, this gnocchi represents that transition from summer to fall. I was inspired after John and I had dinner at one of our favorite local ale houses. John ordered their special: a plate of tender chicken and gnocchi enveloped in a rich brown butter sauce. That’s fall comfort food at its ideal, if you ask me. Back at home, however, I had a refrigerator full of summery produce from the CSA: yellow and green squash, red ripe tomatoes, crisp Roma beans, and sweet corn. I wanted to recreate that ale house gnocchi but with the bright, fresh, and crunchy flavors of my summer vegetables. In the end, it was perfect: I had shallow bowls of pillowy gnocchi, specked with bright colors, sweet vegetables, and a light sauce made from browned butter and chicken stock. It’s the perfect reminder of summer to combat the rainy days of November.

Two 9 oz packages of prepared gnocchi, cooked according to package directions

  • 1 store-bought rotisserie chicken
  • 1/2 lb Roma beans, cut into 1/2 inch wide squares
  • 3 ears of corn, kernels removed from cob
  • 1 tablespoon canola oil
  • 1/2 large red onion, cut in half and sliced thinly
  • 2 medium garlic cloves, minced (about 1 teaspoon)
  • 4 baby yellow squash
  • 1 medium green squash
  • 1 tablespoon chopped fresh savory or thyme
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 cup chicken stock
  • 1/2 cup grated Parmigiano Reggiano, plus more for garnishing at the table
  • 1/4 cup chopped fresh chives
  • 2 medium tomatoes, seeded and chopped
  • salt and pepper

Shred the chicken breasts from the rotisserie chicken and remove the skin. Reserve the rest of the chicken meat for another purpose.

Bring a medium pot full of water to a boil. Add about 1 tablespoon of salt then add the corn and Roma beans. Boil for about 5 minutes then drain and run cold water on top of the vegetables to cool them down and slow the cooking. Meanwhile, heat the canola oil in a large skillet over a medium flame. Saute the onion and garlic until the onion is softened, about 5-7 minutes. Add the squash and cook until tender, about 10-12 minutes. Mix in the corn, Roma beans, and savory then season with salt and pepper to taste.

While the vegetables cook, cook the gnocchi according to package directions. Add the butter to a medium skillet and heat over a medium flame. The butter will melt and foam up. Once the foam dissipates, stir the butter frequently and keep a close eye on it, removing it from the heat as soon as the butter turns a nutty brown color and is fragrant. Add the drained gnocchi to the vegetable mix. Over medium heat, add the butter, chicken stock and grated cheese, tossing gently to coat. Cook over a medium flame until the sauce thickens slightly and is absorbed into the gnocchi. Adjust seasoning with salt and pepper to taste. Plate the gnocchi topped with chopped chives and tomatoes with additional cheese to pass at the table.

CSA Count: 7

Roma beans, corn, red onion, baby yellow squash, green squash, chives, tomatoes

Garden Count: 1


Vegan Refried Black Beans

My grade school didn’t offer hot lunches on a daily basis. Instead, about once a month, we’d get a little brown envelope sent home with us to take to our parents to make a payment for a special hot lunch day– usually in the form of hamburgers from McDonald’s or fried chicken from Brown’s Chicken. My favorite hot lunch day was taco day with tacos from Taco Bell. Well, it was my favorite until two things came to my attention: 1) I witnessed a Taco Bell worker regularly wipe his nose with his hand while assembling our tacos on site and 2) the idea of lard in the refried beans.

Being a foodie, I realize now that lard is not always the enemy, in fact, it was amazingly creamy and delicious while smeared on a piece of toast during a Herb Farm bacon dinner last year. I still can’t bring myself to cook with it though just out of the sheer ick factor that I still instinctively get from it.

So when I make Mexican food at home, refried beans have not been an ingredient and lately, I’ve been feeling like it’s key. It adds texture and spice that I can’t otherwise achieve with beans left whole. I’ve tried out recipes that substitute bacon fat for lard, but is it really necessary to have animal fat to achieve that creamy texture?

If using canned black beans, then the answer is no. Knowing that the liquid in a can of beans is just the beans starchy cooking liquid, I decided to let this do the work for me as far as keeping the beans moist when mashed. I cooked some chopped green onions, minced garlic and jalapeno in canola oil, then added two cans of black beans, one drained and one with its liquid. I then seasoned the beans with dried oregano, a lot of cumin, and a dash of ground cinnamon. Finally, to give the beans a bit of that smoky flavor that comes from bacon or lard, I added chopped chipotles in adobo sauce. I took a potato masher to the mix and once the beans were mashed to a refried bean consistency, I reduced the heat and let the starchy bean liquid cook down.

What can I say? These beans were just as creamy and smooth as refried beans, but more flavorful and spicy than your canned pinto variety. I spread this on quesadillas, tostadas topped with grilled chicken and avocado, and on griddled flour tortillas then smothered with tomatillo salsa and fried eggs for breakfast. These beans are delicious, versatile, and vegan!

  • 4-5 green onions, white and green parts chopped finely
  • 2 medium cloves of garlic, minced (about 1- 1.5 teaspoons)
  • 1 jalapeno, minced
  • Two 15 oz cans black beans, one can drained
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 2 medium chipotles in adobo sauce, chopped
  • hot sauce to taste
  • salt and pepper
  • canola or vegetable oil

In a medium skillet, heat 2 teaspoons of canola oil over medium heat. Add the green onion, garlic, and jalapeno and saute until softened, about 5-6 minutes. Add the can of drained black beans and the second can of black beans with its liquid.  Mix in the spices and chopped chipotles. Take a potato masher and mash the beans until no whole black beans are left. Reduce heat to medium low and let the liquid cook down, stirring occasionally for 10-12 minutes or until most of the liquid has evaporated and beans are of a creamy sauce consistency. Take a taste and adjust seasonings with salt, pepper, and hot sauce to taste.

CSA Count: 1

Jalapeno (but on those huevos pictured, the count goes up to 3 with tomatillos and cilantro.)


Lemon Orzo Pasta Salad

Growing up in the Northwest suburbs of Chicago, I didn’t really go out on picnics. After all, I lived near a huge shopping mall, and amidst many strip malls, box stores, and chain restaurants. The closest thing to a picnic opportunity was going to outdoor concert venues: 4th of July fireworks set to the 1812 overture at Poplar Creek, jazz concerts at Ravinia, alternative rock festivals watched from lawn seats or in Grant Park. When I think about it, the abundance of concert venues that offer lawn seating in Illinois is kind of odd; at least I haven’t located as many out here in Washington.

Last month, we packed up a picnic to take with us to a concert from the National at Marymoor Park. Although I don’t know if that venue is the best place for that band as they could probably benefit from a closed in, dark, and more intimate setting, it was still a great concert and I loved revisiting those lawn seat concert memories, but this time during a cool, slightly misty early fall evening. We ate leftover summer rolls, cold chicken fingers, and this lemon orzo salad.

Admittedly, I wasn’t enthusiastic about this pasta salad at first since it contained some of my least favorite vegetables– tons of summer squash and long, flat Roma beans. I also threw in there sliced sweet onion, a pint of sungold cherry tomatoes, and plenty of fresh basil. Since this pasta salad would serve a dual purpose as part of our picnic at a homebrew/knitting get together earlier in the day, I was definitely enthusiastic about this pasta salad’s ability to spread out the CSA love, using such a huge portion of vegetables we already had in over-abundance in order to feed friends.

But all that changed once I tasted this orzo salad with its crisp yet cool vegetables, the bright and acidic flavors from lemon zest and lemon juice, the burst of sweet and juicy cherry tomatoes. And who can’t get excited when greeted by such lovely, summery colors of yellow, cream, green, and orange? I think I’ve found a new picnic staple with this light, refreshing, yet hearty orzo salad.

Note: For added flavor, cook the orzo in vegetable stock instead of water. Make a non-vegan version of this orzo salad by tossing in some crisped prosciutto (bake in your oven on a parchment or Silpat lined baking sheet at 375 degrees F for 10-12 minutes) and a handful of feta. I promise you won’t be disappointed.

  • 16 oz dried orzo pasta, cooked according to package directions
  • olive oil
  • 1 pound mixed summer squash, yellow and zucchini
  • 2 large garlic clove, minced (about 1.5 teaspoons) and divided
  • .75 pounds Roma beans, trimmed and cut into 1/2 inch wide squares
  • 1 pint sungold cherry tomatoes, halved
  • 1 medium sweet, white onion, cut in half and sliced thinly
  • zest and juice of 1 large lemon
  • 1/2 cup fresh basil, chiffonade
  • 1 tablespoon chopped fresh oregano
  • salt and pepper
  • 3 tablespoons toasted pine nuts

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the squash and garlic and cook until tender. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until tender, about 10-12 minutes.

While squash cooks, bring a medium pot full of water to a boil. Add the Roma beans and cook until crisp green, about 5 minutes. Drain and cool completely with cold water. Then add to the squash mixture.

In a large mixing bowl, add the lemon zest and lemon juice. Whisk in about 1/3 cup of olive oil until emulsified. Add the sweet onion slices and garlic and let this sit for about 10 minutes. Add cooled, cooked orzo, squash and Roma bean mix, oregano and pine nuts. Toss until well combined. Add the cherry tomato halves and most of the basil, then gently mix until tomatoes are distributed throughout. Season with salt and pepper to taste then serve, sprinkled with remaining basil.

CSA Count: 5

Squash, Roma beans, sweet onion, sungold cherry tomatoes, basil

Garden Count: 1

Fresh oregano