Note on storing salad greens: Try to keep as much air in your bags as possible. This will keep your greens fresher longer and prevent wilting. 

Balsamic Roasted Green Beans 

From The CSA Cookbook, Voyageur Press, 2015 (For sale at the garden!) 

2 Tbsp balsamic vinegar
1 Tbsp olive oil
½ tsp kosher salt
a few grinds of black pepper

Preheat the oven to 425°F. On a large rimmed baking sheet, toss the beans with the vinegar, oil, salt and pepper until evenly coated. Spread the beans across the baking sheet with as little overlap as possible, and roast until tender and slightly shriveled, 12 to 15 minutes.

4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces
1 small yellow onion, chopped
2 garlic cloves, minced
2 Tbsp sugar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Several dashes hot sauce
1/4 cup apple-cider vinegar
2 lbs collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard)
1 cup chicken broth (or water)*

Tomato Sauce (makes 3 cups)
1 can (28 ounces) whole peeled plum tomatoes, with juice
2 Tbsps extra-virgin olive oil
1/2 medium onion, finely chopped (1 cup)
2 garlic cloves, minced
1/8 tsp red-pepper flakes
Coarse salt

Stuffed Cabbage
Coarse salt
1 large head cabbage (2 to 3 pounds)
12 ounces ground chuck (90 percent lean)
12 ounces ground pork
2 cups cooked brown rice (from 1 cup dry)
1/2 medium onion, finely chopped (1 cup)
1/4 cup chopped fresh flat-leaf parsley
1 Tbsp hot paprika

Make the tomato sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a medium saucepan over medium heat. Add onion, garlic and red-pepper flakes. Cook, stirring constantly, until onion is tender, about 6 minutes. Add chopped tomatoes and juice. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until slightly thick, about 20 minutes. Season with salt. Let cool completely.

Make the stuffed cabbage: Bring a large pot of salted water to a boil. Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel outer layer of leaves and drain. Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel. Select 12 large light-green leaves. Reserve remaining leaves for another use.

Preheat oven to 375 degrees. Using 2 forks, gently stir together beef, pork, rice, onion, parsley, paprika, and 1 Tbsp salt. Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact. Arrange about 1/2 cup filling (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish. Spread sauce over stuffed cabbage leaves. Cover with parchment-lined foil, and bake until cooked through and cabbage is tender, about 1 hour.