Oh, geeze… Week 3 of our CSASummer is almost over, and I still haven’t posted the rest of our creations from Week 2!

Remember when I was worried that we weren’t getting as much produce as I had hoped for? Let’s just pretend I never said that…We get more veggies on Wednesday and our fridge is still full of green bags! For those of you who wanted to know if $20 a week was worth it…IT TOTALLYIS!

Since I don’t have nearly as much time as I do produce, I don’t think I’m going to be doing a step-by-step how-to for all of these dishes…I’ll be sure to give some general directions, though. If, however, you see something you’re interested in, just post in the comments and I’ll give a more detailed description of the process!

One of my favorite things to make is Quiche. It’s easy to prep and only takes about 35 minutes in the oven. I found a general Easy Quiche recipe that I love to adapt to my ingredients, which in this instance was asparagus. We got a beautiful purple and green bunch of the stuff, so I decided to make cheddar, asparagus, and onion quiche. So, to get started, I roasted my veggies for about 7 or so minutes in olive oil and salt and pepper, just to give the cooking process a little head start.

This recipe calls for pre-made crust, which I have no shame in saying I love, and offers a great tip: Pre-bake the crust about ¾ of the way, so that the crust isn’t mushy on the bottom of the quiche. I just threw it in with the veggies to prebake. Mix all the remaining ingredients together and throw em’ in the crust.

Now all you have to do is pop it in a 375 degree oven for about 35 minutes. To check it, I stick a toothpick in the middle to make sure it’s clean. When you pull it out of the oven, the center should just be barely jiggly, as it will finish cooking as it sits.

This is great for supper, and the leftovers (if there are any) are awesome for breakfast!

I promised some creative uses for greens, didn’t I?

Now, I love salads, I do. I also enjoy sauteed greens…but I have a feeling we’ve got a few more weeks of Green abundance, and I don’t want to get sick of them. Luckily, I have found a delicious and, more importantly, versatile option.


There are plenty of recipes for lettuce pesto out there, and they all look great. But I decided to make up my own. The result? Local Lettuce, Basil, and Pistachio Pesto.

Lettuce (Butter and Romaine to be exact)
Olive Oil
5 or so cloves of Garlic (depending on how serious of a vampire problem you have)
Salt and Pepper to taste
Parmesan Cheese

Roughly chop the garlic and pistachios up in the food processor first, throw in your greens and cheese a few handfuls at a time, then blend till creamy while drizzling the olive oil in through the spout.

This pesto isn’t quite as sharp as regular all-Basil pesto, but it’s still delicious, and there are so many things you can do with it. I made a quick lunch by adding pesto to some noodles and veggies, and we also made a light and flavorful pesto pizza for a stress-free dinner.

I used Pillsbury pizza dough, pre-baked it for a few minutes, and spread on some pesto. All you do after that is throw on your favorite pizza toppings, continue baking at the dough-recommended temperature, and pull it out when the crust gets golden.

Paul and I have a good time making elaborate meals, but most of the time, we appreciate the easy stuff. Hopefully you guys will find these ideas helpful, and I’d love to collect suggestions! Remember, if you’d like more details, just let me know!