Roasted Kale, Broccoli & Chick Pea Salad with Ricotta together a salad comes to mind first when I think about how I’m going to tackle my CSA basket. The amount of greens overflowing from the Bloomsbury Farm 2015 CSA is a jaw dropper. Stunning & daunting. Using kale in smoothies, salads, and soup is the norm for my husband and I. But this week I came across a recipe from Sara Copeland, the Food Director & Stylist at Real Simple (can we say DREAM JOB?). On her blog, Edible Living, she suggests roasting kale with broccoli and chick peas.

Lauren sent out what our CSA baskets were going to contain this week and when she listed broccoli, I knew this recipe was meant to be! I adapted my version a bit from Edible Living, adding in Bloomsbury’s radishes and using avocado oil to roast the vegetables instead of olive oil. new twist, new flavors, and a winning combination. The key here is to serve this to your guests (or yourself, alone on a Saturday while your husband works) RIGHT OUT OF THE OVEN. This colorful plate tastes best when it’s still hot/warm and NOT at all room temperature. Honest moment? Food styling and shooting food is fun, but by the time I got to eat what you see here, it was cold. I popped it back in the oven on broil for 1-2 minutes and it was fine. That tells me (1) the temperature is important to liking this dish, and (2) the massive amount of leftovers I have will be fine to reheat tomorrow the same way.

INGREDIENTS: + Broccoli cut into long florets + Red Russian kale from Bloomsbury Farm, torn into medium to small pieces + 1 1/2 cups chick peas (organic can, drained) + 1 clove garlic, thinly sliced + 1/4 cup avocado oil + sea salt & pepper + pinch of red pepper flakes + 1 lemon, cut into wedges + 8 oz. fresh ricotta cheese

METHOD: - Preheat broiler to high. Toss the broccoli florets, kale leaves (sans stems), chick peas and garlic in a bowl with avocado oil and spread out on a rimmed baking sheet. Season with salt, pepper, and red pepper flakes. Broil the sheet for 2-3 minutes. Remove & toss. Broil again for another 1-2 minutes. Do not leave the oven. Just stare at it so it doesn’t burn!

- Squeeze the juice from lemon wedges all over and then garnish with generous amounts of ricotta cheese, more salt and pepper and red pepper flakes. Remember: Serve HOT!

I enjoyed this dish because of the ricotta—and you must love broccoli. Continue to stay tuned through October for how I keep tackling my CSA basket!