In this week’s share, I received carrots, Swiss chard, cucumber, cherry  tomatoes, zucchini, yellow squash, and eggplant.

I also harvested some produce from my own personal garden: rosemary, cucumbers (I needed more cucumbers as I was feeding three people!), basil, and peppers.

As I looked over my offerings, a dish I love, ratatouille, immediately came to mind. I also had a free range chicken, so I thought I’d roast them together. It’s a great way to add flavor to both the chicken and the squash. I added some small Italian canned tomatoes for more acidity and some rosemary to flavor the chicken.

I also had some great fennel on hand, so I decided to caramelize them for the swiss chard.

The rest of the ingredients felt like a wonderful salad. I kept it pretty rustic, peeling the carrots and slicing them into long wedges, halving the cherry tomatoes, thinly slicing the radishes, and chopping up the peppers. I decided to present the cucumber as long ribbons – this adds visual interest and are just fun to eat that way. I dressed the salad with lemon juice and olive oil and finished with sea salt and basil. 

Everything came out beautifully and highlighted the fresh flavors of the season.