This past week was a farm share fail. We ate out three times, way more than we like — especially when our refrigerator is full of fresh vegetables. But one night we drove to Milwaukee for the Paul McCartney concert (amazing); one night Mike was starving and not excited about the salmon and Swiss chard I had planned for dinner, so we tried the new Thai Burrito restaurant around the corner (interesting); and last night we went out for a nice dinner at Mon Ami Gabi, also in our neighborhood, to celebrate our shared birthday (really delicious).

Needless to say, we have plenty leftover from last week’s CSA, and today added:

• leaf lettuce mix
• snow peas
• green bush beans
• garlic
• little leaf cucumbers
• Japanese cucumber
• zucchini
• basil
• broccoli
• onion

I got right to it tonight, making pesto with the basil and garlic to top the salmon that was already thawed. I served it on top of plain Israeli couscous and sided it with my now-favorite recipe for Swiss chard, which Mike not-so-lovingly refers to as the “new kale.” I followed this easy Basil Salmon recipe from the Taste of Home website, which I’d recommend for when you don’t have any pine nuts in the house. Because really, who has pine nuts just lying around?

Plus, it was tasty. See for yourself: