Lettuce party! My box was bursting with curly greens and I couldn’t be more thrilled. I’ve been trying to make mostly-whole 30 dinners with a protein, veggies and a side salad with homemade vinaigrette lately and it’s been working out well. I have incorporated ice cream back in to my life, though, because summer without ice cream is just no fun.

I used the csa broccoli to make Melissa Clark’s Roasted Broccoli with Shrimp on one sheet pan and it was a huge hit. I used 2 heads of broccoli (which were a bit bigger than you get in the grocery store) and peeled the stems and cut the tender middles up into bite-sized pieces the same size as the florets. I had a sheet pan full of broccoli, so I used 1/4 cup extra virgin olive oil on the broccoli and 2 tablespoons of extra virgin olive oil on the shrimp. I also cooked the broccoli for 15 minutes, added the shrimp, baked for another 10 minutes and the shrimp was cooked perfectly. I cut the lemon I zested for the shrimp into wedges and baked them as well. After they cooled a bit, the roasted lemon wedges released so much lemon juice and it was lovely squeezed on the broccoli and shrimp before we ate.

This week we received: broccoli, rainbow chard, summer squash, black seeded simpson lettuce, pomegranate crunch lettuce, butterhead lettuce, jericho romaine lettuce, kale and basil.