Box #7: Where basil is red, green beans are purple and onions are sweet

OK, we got a little ahead of ourselves. Here's the box we got Thursday that contained the mind-expanding iceberg lettuce (center, prettier than Cub Foods iceberg). We also have arugula, chard, fennel, raspberries, purple and green beans, red opal basil, fresh garlic, broccoli, sweet onion and green-top carrots.

I was starving and in no mood to cook when I finally got home Thursday night. The first thing I did was inhale a carrot. What a gift fresh vegetables are at the end of a long day! That fortified me long enough to take advantage of the cooked lentils and wheat berries we had in the fridge. I'm so proud of this improvised recipe—it tasted great:

Pesto Lentil Salad
2 cups cooked, chilled lentils, drained and rinsed (I used French green)
1 cup cooked, chilled wheat berries
1/2 cup pine nuts
A handfulla basil
2 cloves fresh garlic
A drizzle of olive oil
salt and pepper

Toast the pine nuts in a pan over medium heat, shaking often, until light brown and fragrant. Chop the basil and garlic. Throw all ingredients into a bowl, drizzle with oil, liberally sprinkle with salt and pepper, toss and eat.