Here is a lovely recipe from "The Gardener's Cookbook" by Kathleen DeVanna Fish. I picked it because, not only did it sound great, but it uses a lot of this week's box ingredients: carrots, summer squash, tomatoes, red onion, garlic, chard... and if Tom has the ability to add fresh oregano to our boxes, all the better! - Debbie

Tuscan Vegetable Soup
serves 8

4 tbsp. olive oil
1 carrot, diced
1 celery stalk, diced
1 yellow squash, diced
1 zucchini, diced
1 red onion, diced
1 tsp. garlic, finely chopped
2 bay leaves
4 C chicken or vegetable stock
3 ripe tomatoes, peeled, seeded, and roughly chopped
1 C cooked white beans
2 tbsp. fresh oregano, roughly chopped
salt and pepper to taste
1/4 bunch Swiss chard, chopped
freshly grated parmesan

Sauté the cut vegetables in olive oil until they are clear. Add the garlic, bay leaves, and stock. Bring soup to a simmer. When vegetables are tender, add the tomato pieces, white beans and oregano. Adjust the seasonings to taste. Before serving, add the Swiss chard and, if desired, freshly grated parmesan cheese.

Here's another one from "Gourmet Vegetarian Feasts" by Martha Rose Shulman. Looks easy. Uses lots of carrots. The author says, "This is a very simple French salad, and one of my favorites."- Debbie

Carottes Rapées (Grated Carrot Salad)
serves 4 - 6

2 lbs. carrots
2 tbsp. chopped chives
1-2 tbsp. chopped fresh parsley
Juice of 1/2 lemon
1 tbsp. wine vinegar
1 small clove garlic, minced
1 tsp. Dijon mustard
Sea salt and freshly ground black pepper
8 tbsp. olive oil (or part olive oil, part safflower oil)

Grate carrots fine, either with a hand grater or a food processor. Toss them with chives and parsley. Combine lemon juice, vinegar, garlic, mustard salt and pepper and mix well. Whisk in oil and toss with carrots. Serve at once or chill and serve, tossing once more before serving.