This week's box contained:

• Yellow Potatoes
• Lacinato Kale
• Baby Arugula
• Summer Squash
• Fresh Garlic
• Chives
• Strawberries
• Broccoli
• Carrots

The potatoes were immediately turned into a potato salad from Epicurious, Warm New Potato Salad with Grainy Mustard.  Very easy to pull together with fantastic flavor.

The chives and the squash, which is the first of what I'm sure will be *many* batches this year, served as our 4th of July appetizer: Garlicky Zucchini Bruschetta from The Complete Italian Vegetarian Cookbook by Jack Bishop and Ann Straton.

The rest of the menu included:

• Chilled Watermelon-and-Cucumber Soup
• Grilled and Roasted Beets
• Grill-Roasted Cauliflower
• Grilled Asparagus

All of the linked recipes are from the New York Magazine and all three were winners.  I would recommend slightly reducing the cooking time on the beets and cauliflower.

As for the rest of the box, I'll likely sauté the kale and arugula with a bit of salt, olive oil, and garlic.  The strawberries were cleaned and frozen for smoothies and the garlic and carrots will be used as recipes require.  The broccoli is slated for Warm Broccoli and Barley Pilaf for dinner one night this week.