Thank you Mario Batali!!

First of all, I had seen the recipe for the ricotta zucchini fritters in my issue of Food and Wine. SO it was funny that they had it on the CSA newsletter too. Had to make em. And it was a good thing! The only change I made was adding less lemon zest. I love lemon zest, but I knew 2 teaspoons would be too much for the kids. A four year old and a six year old don't yet appreciate lemon zest. Oh, also, instead of the scallions, I used 2 red spring onions that we got yesterday.

Zucchini Ricotta Fritters

Last week I stuffed the zucchini with the inside of the zucchini chopped, some onions, mushrooms and bread crumbs that I had sauteed. Then I baked the whole thing for about 20 minutes.

Stuffed

I also made the squash frittata from the CSA newsletter. I grated the zucchini instead of chopping it. I thought it would go over better with the kids.

Zucchini Fittata

With the arrugula last week, I made a pesto and spooned it over red snapper fillets, wrapped it in foil and grilled it for 15 minutes.

Arrugula pesto over red snapper fillets

I made the pesto using all the arrugula, toasted walnuts, a spring onion a little parmesan, salt and olive oil. I was thinking of mot using the parm at all, it sounded weird to go on fish, but I ended up using about a large tablespoon full. My usual pesto has around a half a cup.

Today for lunch, I boiled 2 of the new potatoes, sliced up some radishes, sliced some red spring onion, picked a cucumber from my backyard. Then I washed some of the lettuces, dressed it in a vinaigrette. Topped it with all the other stuff, and had a really nice salad. I cannot believe how Excellent that new potato was. I imagine it's probably the newest potato I've ever had. I assume the other potatoes we've been getting are not new, just baby potatoes that had been stored. You could tell these potatoes were fresh dug. Excellent!

Lunch salad composed of all things from the CSA plus my backyard cuke

I really want to make the ricotta-zucchini fritters again. I think next time I'll make them with a tzatziki dip. I have so much mint and cucumbers growing in my backyard, I need to use them up, or I'll have to start my own cucumber & mint CSA.