Spiced and roasted acorn squash whipped with white beans or chickpeas makes the perfect healthy dip. A great game-day snack with zucchini, carrot or sweet pepper spears. This springy-green soup has the fresh taste of leeks, asparagus and ramps. Serve warm or cold. As you cook with more asparagus this spring and early summer, save the woody, tough asparagus ends in a plastic bag in your freezer to make more asparagus stock for soup! The more ends, the stronger the asparagus flavor. One question we get a lot is how to use braising greens-- kale, chard, broccoli leaves... anything tough and green seems to stump our membership. Since you'll get them pretty often in your shares, especially in winter, it seemed like a good idea to add a few more tried-and-true recipes to the mix! This recipe is inspired from one in Vegetarian Suppers from Deborah Madison's Kitchen. A terrific book, it also has a lot of vegan options. This is an Italian dish that was made up to use what's leftover-- yesterday's bread, and all those tomatoes and eggplants from a Summer garden. Add cubed mozzarella cheese or cooked white beans at the end to make it a complete meal. It could also be mixed with some kale (cut in a chiffonade, or ribbons) to make it more of a salad. Jar Salads are an excellent (and cool!) way to prepare a healthy lunch for work or school. The trick is in the layering-- if you're preparing more than a few days ahead, save the dressing to be put on in the morning before you leave the house. This recipe fills a quart sized glass, which is enough for an entrée sized salad or a light lunch for two. This delicious pink veggie dip, a variation on a hummus recipe from the Washington Post, is totally vegan and goes great with sliced up veggies as an after-school snack or makes for an easy, make-ahead dish for any Summer party. Patty Pan squash is one of my favorites. It’s very flavorful, easy to cook with, and we get a ton of them come Summer. This recipe takes advantage of its bowl-like shape, and the stuffing can be made with whatever you have on hand or have a tasting for. You also can use Zucchini instead of Patty Pan, just follow the same recipe and make long Zucchini Boats (cut in half and scoop out most of the flesh from the middle), steam, and stuff.