I’ve taken on a full CSA share this year. This is an ambitious quantity of vegetables, even for a serious vegetable lover. My goal is to keep some staples on hand that will allow me to convert pretty much anything into a quick weeknight meal. Whole wheat flatbread and ricotta cheese are on the list.

Tonight I seasoned the ricotta with nutmeg. I used a vegetable peeler to shave thin slices of zucchini and marinated them in lemon juice, fresh basil and a fruity olive oil. I topped it off with a few sliced cherry tomatoes and some scallions that I halved and grilled in the same cast iron pan that I used to toast the flatbread. When making something this simple, it’s important to season each element.  I added salt and pepper as I went and then sprinkled a little fleur de sel over the top.

I ate this with some green leaf lettuce dressed with Greek yogurt, white wine vinegar, a minced garlic scape, pepper and a bit of honey. For dessert I polished off some strawberries that were definitely not going to keep through my long weekend in Sonoma. Then I turned a bag of leafy greens over to my appreciative neighbor and dragged out the suitcase.