This week we got: Sungold tomatoes, regular tomatoes, Juliet tomatoes, cucumbers, white onions, lettuce (the lady before me got the last head), celery, potatoes (which were rotten and moldy so I opted to abstain), basil, squash, and peaches. Due to the lack of lettuce and potatoes we doubled up on celery and basil. I guess we can make pesto but I'm not too sure what we're going to do with all that celery.
I used the Sungolds and the Juliets along with some basil to make a simple tomato salad for a first course.
I had marinated this extremely inexpensive beef top round steak in salad dressing over night. I don't like marinating things in salad dressing as a rule as it is a little Sandra Lee-esque. That being said, there is a time and place for everything and tonight was about efficiency.
I also made a dish that I will call Three Week Capotouille. I used an eggplant from two weeks ago, a yellow squash from last week, and a zucchini from today to create this ratatouille/caponata hybrid. It's like the bastard child of the two dishes mixed with basil, garlic, balsamic vinegar, pine nuts, olive oil, and tomato.
It worked well as a vegetable accompaniment to the beef as well as a spread on slices of Italian bread.
Now if you'll excuse me I need to start thinking of non-disgusting ways I can use two enormous heads of celery.