What better way to use up a whole bunch of carrots than to make a carrot cake? I used up about 2/3 of the carrots from the CSA just for this cake, which I made on Saturday. We just finished off the last pieces on Thursday night. So, this cake has carrots, walnuts, pineapple and giant golden raisins. I also replaced half the oil with applesauce. The frosting is just a standard cream cheese icing recipe (cream cheese + butter + sugar). It turned out pretty good, but I think next time, I'll use crushed pineapple instead of just tidbits to give it a tad bit more moisture. And maybe soak the raisins first too.

Super simple dinner, nothing fancy. We made some easy chicken marsala, steamed some couscous with chopped zucchini and tomato and oven roasted some broccoli and green beans with olive oil, garlic and lemon.

Leah made a little meatloaf using up some of the green onions and garlic from the CSA, paired with beluga lentils and a salad of spicy greens mix, tomatoes and raw zucchini, all from the CSA. The salad mix has some nasturtium flowers in it as well, which are also a little peppery! Leah made the lentils with leftover CSA carrots, green onions, garlic and beef bullion.

We used up the rest of the zucchini for this homemade pizza, which also has garlic, red onions and tomatoes and a mix of mozzarella and goat cheese. The dough was just pre-made from Trader Joes, so it was super easy to just assemble the pizza and bake it. I can honestly say that it was my favorite veggie pizza so far, even with my least favorite of vegetables. I think zucchini is growing on me. I certainly like it better than cucumbers in salads!