Good evening Norwood CSA members!

Found the perfect recipe for those who still have some of the bounty from last week. It's a shaved vegetable salad that includes green beans, fennel, cucumber, zucchini, and radish. Only the green beans are cooked (very briefly) and the rest of the veggies are sliced as thin as you can get them, so they absorb the marinade well. As with the recipe last week, I put this in a sealed container and let it sit in the refrigerator for at least a few hours before serving.  I used a very sharp paring knife, but you could prepare with a mandoline or food processor.   This can be a nice hot-weather side dish, or toss it with pasta, garlic and tomato sauce (see picture).  I found the recipe in the Sonoma Diet Cookbook, as the base for a slice of grilled salmon.  You could top it with chicken, as well.