Cauliflower-Chickpea Tagine from my cookbook, The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine
, using gorgeous CSA cauliflower and a few scallions. People always ask me which recipes from the cookbook are my favorite: this is one of them: easy, tasty, frugal and nutritious.
Niçoise Socca made with chickpea flour and scallions from the CSA share, served with an autobiographical (!), slightly spicy ginger-soy dipping sauce 
Is anyone else hooked on Snapea Crisps? I buy these baked, salty snap peas at Trader Joe's and Whole Foods. If you are a saltaholic like me, they are the antidote, trust me. [Pablo likes them, too]
And finally, let's forget about high-tech for a moment and revisit the original blackberry. Some of these plump little gems got tossed into a Blackberry-Banana Breakfast Smoothie, but I ate most of them just as you see them here, glistening and voluptuous. When I was little, my dad and I would go into the mountains and pick blackberries, so for me, they are definitely comfort food.
