While I’m not vegan (or even a strict vegetarian), I often enjoy the recipes at VeganYumYum. This one for Sweet Chili Lime Tofu with Wok Steamed Collards and Quinoa looks delicious, and you can substitute our CSA kale or swiss chard for the collard greens.

As a bit of personal inspiration, I thought it would be fitting to start the new CSA season off with a remarkable video by Mark Bittman at this year’s TED conference.

“In this fiery and funny talk, New York Times food writer Mark Bittman weighs in on what’s wrong with the way we eat now (too much meat, too few plants; too much fast food, too little home cooking), and why it’s putting the entire planet at risk.”

I am a huge fan of his blog and am hoping to rely on many of his recipes to tackle that weekly box of vegetables.

If you have a lot of squash and a bit of time, try this recipe for whole wheat squash ravioli with sage butter from cookthink. The photos and step by step instructions in this recipe are great!