Rigatoni with Sauteed Lettuce and Garlic; Roasted Radicchio; Crostini with Cilantro Pesto and Roasted Chery Tomatoes

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)

Stuffed Tomatoes and Red Bell Peppers

I made a mixture of sauteed greens, onions, left-over risotto, parmigiano-reggiano, and bread crumbs as a stuffing for both, then baked in a 350 degree oven.

Frittata with Swiss Chard, Mushrooms, and Goat Cheese

For years, I have been looking for a decent non-stick, oven-safe pan to make frittate, the technique for which requires you transfer from cooktop to hot oven. Until now, I never could justify the cost of yet another pan in the pantry. But when I recently came across a significantly-marked down Swiss Diamond pan at Marshalls, I really couldn't pass it up. Like risotto, there are endless variations on the classic frittata... this one used up a bunch of things from the CSA.