Recipe from the Washington Post’s A Mighty Appetite: http://blog.washingtonpost.com/mighty-appetite/2006/06/my_friend_the_garlic_scape_1.html

Note: Garlic scape’s are an amazing way to start out the summer farm share box. A quarter of the pesto recipe (3 scapes) – over orzo with fresh tomatoes and hand-torn bunches of mizuno greens – served 2 for dinner.

Recipe based on Earthbound Cookbook’s Mediterranean Spinach and Orzo Salad. Orzo, lettuce, roasted red peppers, cucumber, cilantro with lemon, garlic and red wine vinaigrette.

Recipe for Spinach Pie comes from Ina Garten’s Barefoot Contessa.

Note: If you accidentally don’t buy enough frozen spinach… frozen peas happily substitute!

Ina Garten’s recipe for Roasted Vegetable Soup uses another for Roasted Winter Vegetables.

Morale of the story: roasted vegetables of any kind or season make good soup.

Skillet Lasagna recipe from Food Network Magazine.

Note: This version of lasagna has tons of flavor and takes less time than traditional lasagna.

Vegetable Sushi recipe from Ina Garten on Food Network.

Note: Roasted peanuts add delicious flavor and crunch rolled-up with the veggies.

Homemade granola bars recipe by Ina Garten on Food Network.

Note: We skipped the wheat germ in the recipe – only because it’s not a pantry staple. At least not yet.

Photo submitted by Anthony in Kansas City, which got 5 inches of snow overnight.

Home from work to share a “sandy” with his snow-day clan; the BLT looked so good, his wife had to have one, too.

Recipe from Rasa Malaysia.

Note: The caramel sauce is what really makes the tofu or chicken incredible. I acheived it quickly the first time I made this recipe, and I perservered through four attempts last night. It’s well worth any extra effort.

Recipe from Crock-Pot Cookbook and Owner’s Manual:

1 onion, chopped
2 carrots, sliced
1 zucchini, diced
1 cup cabbage, shredded
2 cloves garlic, minced
2 15 oz. cans kidney beans, drained
2 14 1/2 oz. cans beef broth
1 28 oz. can crushed tomatoes
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
2 cups cooked elbow macaroni
1/4 cup Parmesan cheese, grated

Combine all the ingredients in the Crock-Pot except for the macaroni and Parmesan cheese. Cover; cook on Low for 7-9 hours or on High for 4-5 hours. Stir in the macaroni and parmesan cheese.