No menu last week because I was in New York, but this week (ok, last Friday — I’m a bit behind), I got a box with baby eggplant, summer squash, beefsteak tomatoes, purslane, corn, serrano peppers, green chile peppers, bibb lettuce, arugula, and radishes. Here’s what’s on the menu.

Turkey sandwiches with last week’s pepper jelly, cheese, Bibb lettuce, and beefsteak tomato slices

Salad with cucumbers, Bibb lettuce, radishes, and tomato

Spaghetti with pasta sauce and eggplant (just saute the eggplant with salt, pepper, and a bit of fennel seed, stir in pasta sauce, heat, and serve over spaghetti)

Middle-Eastern stuffed zucchini (I modified the recipe slightly by cutting the zucchini into 3-4 inch chunks before I cored them. I also finely chopped the zucchini innards and added them to the lamb mixture.)

Cucumber salad with shallots, purslane and a lemon vinaigrette (Don’t know what purslane is? I didn’t either!)

Greek burgers (Without the aioli. Because mayo tastes like feet.)

Corn salad with peppers, cilantro, and a lime vinaigrette (Combine cooked corn with chopped peppers and cilantro. Whisk together lime juice, canola oil, salt, pepper, and a bit of honey and pour over salad. Can add diced red bell pepper if you have it.)

Shrimp and pine nut spaghetti with arugula (A Cooking Light October recipe, which isn’t online yet. I’ll link to it as soon as it’s posted.)

I’m just eating the pears out of hand, as they are juicy and delicious. Happy eating!