This year, the late summer CSA bounty is getting ridiculous. Every week, we come home with bags and bags of lettuce. We're not the green-salad-with-every-meal type, so we've had to make an awful lot of lettuce pasta in order to stay ahead of the coming week's haul. Though fairly boring, its an easy way to use up your lettuce since you need about 4 parts lettuce to one part pasta for the ratio to work.
A radiccio, quartered, roasted, and drizzled with balsamico made a simple side dish. To start, crostini with cilantro pesto (just substitute cilantro for basil in a regular pesto dish; you can leave out the reggiano or keep in, depending on your taste) and roasted cherry tomatoes (halved and roasted with garlic cloves, olive oil, vinegar, thyme, and a little brown sugar for 1 hour at 400 degrees F)
