What we've been eating lately

Since we started the CSA ('community supported agriculture'- we pay $20 a week into a local community farm and get a big box of fresh, organic vegetables each week), I've been cooking new things. Because it's late summer, we've had tomatoes and zucchini up the wazoo. I've made:

• marinara spaghetti sauce a couple of times (thanks to Joey, carrots give my sauce the magic sweetness instead of sugar). Making the sauce would would be super easy if it wasn't for having to take out those friggin little seeds. That tip comes all the way from Nicole in France (Herve's mom). They're bitter so they've got to go.
• heirloom tomato tart. Good recipe from Ann, which she fittingly calls 'Ann's tomato tart'. I'm confident the use of the heirloom tomatoes changes the content to the extent that I can now call it my own: 'tracy's heirloom tomato tart'
• zucchini quiche. WAY too much cheese and cholesterol (eggs) for our diet. we're watching Charlie's cholesterol. That was a one-timer for our camping trip to colorado (we didn't end up eating much of it because it kept slipping down into the watery depths of our cooler)
• Black-eyed peas with spicy greens and cornbread. I put the trader joe's chipotole chicken sausage in, which is pretty spicy. It's fun to cut the collard greens; they're such huge leaves.
• White bean and dandelion greens soup. So far, this is my favorite new dish. Puree one can of white beans with chicken broth, brown onions and carrots and a small amount of garlic (being sure not to burn the garlic) and then throw in the other can of white beans, a bunch of dandelion greens, and about 4 cups of chicken broth. Grate fresh parm over the top upon serving. very good. very healthy.
• stir-fry, stir-fry, stir-fry. a good way to use up a lot of different vegetables. my secret is adding cashews. I get the broken, 1/2 salted ones at trader joe's- they're cheaper and not so salty. I mean really, who needs perfectly whole cashews in their stir-fry?
• lentil & bulgur wheat pilaf with tahini herb sauce. I found this great recipe on The Food Network. The tahini sauce is a real must with this. In fact, I highly recommend using tahini sauce wherever and whenever you can. The recipe from the food network calls for adding water, but you can make it thicker for different needs. This is a good, fresh, filling and pleasantly different dish- it can be a main course for your vegetarian friends.
• plum crumble. This was yummy; I made it tonight. I never bake, but I really like the taste of hot plum. I also do a mean stewed plum dessert, which has a beautiful reduced wine, butter, sugar sauce.