@Singersmom07 Here’s what I do with swisschard.
https://www.food.com/recipe/blitva-croatian-swiss-chard-dish-144344
You’d think we were training for a marathon with all the carb-loading lately, but this week was a planning/defrosting fail, so here we are. I made: https://thesaltymarshmallow.com/one-pot-cheesy-broccoli-sausage-pasta/
My CSA starts 2 week of June. It’s delayed a week because of cold spring here. They will give extra each week to make up for it, plus a refund if you choose or they will donate the money to the food program they sponsor for those who need assistance. I’ll do the latter.
They put in recipes using what you get for everything.
This week’s lunch salad will be a chickpea salad from Natacha’s Kitchen. It seems as if I recently made a chickpea salad, but honestly I like chickpeas a lot so it’s OK with me.
I love chickpeas! I make a chickpea salad like that often.
I’ve made a similar chickpea salad too. I’ll be ready to make it after shopping for produce tomorrow.
It’s meatless Monday so I think I’ll make that chickpea salad with a couple extra additions for dinner tonight! And then leftovers for the week.
This thread is so helpful - I like when you all think for me. 
D1 and her bf are coming this afternoon for distance barbeque. We are making a seasoned Santa Maria tri tip, coleslaw, cesar salad and the Barefoot Contessa’s potato salad. We are celebrating D1’s bf’s and H’s birthdays. I made an angel food cake and got fresh strawberries and blueberries for the topping along with fresh whipping cream.
We’re celebrating my son’s birthday - which was in March, when my husband was sick, so we skipped it. We’ll social distance, etc., but we will have cake: flourless chocolate cake with a meringue topping and served with berries in orange liqueur. Motherly duty has been fulfilled.
Trying out the sous vide. Filets and rosemary seasoned fries for dinner. Strawberries with Cointreau over ice cream. Nothing to celebrate other than dinner!
Celebrating Memorial Day with a typical menu- cheeseburgers on the grill, coleslaw, and a staple from the picnics in the 60’s growing up- pickled beets and eggs. Brings back nostalgic memories of get togethers with other families on the summer holidays. All the parents now long gone but I remember many of them fondly.
Steak on the grill, grilled zucchini and baked potatoes (got lazy so didn’t do potato salad.) Sangria or Sauvignon Blanc.
Also doing a little traditional cheeseburgers on the grill. Made a strawberry cake and blueberry cucumber salad. Baked beans will be from pantry though.
We (H, D2, and I) went to a friend’s for a social distancing afternoon brunch (just our friend and his adult son)… We were outside by their pool and ate and sat outside. We put the food on a covered patio by the pool and served ourselves–one person at a time. Drinks (wine and beer) were on a separate table. We had grilled salmon (from Norway–not farm-raised), tabouli, green salad, and garlicky string beans (Samin Nosrat recipe–easy). I brought the green beans and a desert–made a dish that I got from a Julia Child cookbook–clafoutis. I used berries (strawberries and blueberries) instead of cherries. It was really good.
https://cooking.nytimes.com/recipes/12688-julia-childs-berry-clafoutis
Everything sounds so GOOD. Now I am also inspired to make oven baked beans.
I made the chickpea salad mentioned above adding a couple more veggies and more protein in the form of an additional cheese and a slightly jammy egg. I’m going to dress mine tonight with a little of my homemade ranch dressing with lots of dill and chives in it.
H has asparagus and pork chops. I also did extra eggs in the IP for the week for jammy egg mornings. 
Sloppy joes, potato salad, baked beans, green salad. Memorial Day indoor picnic—too hot and too much sun outside.
@FallGirl that salad sounds delicious ?
Icy mint juleps followed by fish tacos and slaw with a cilantro lime dressing. Cheers to our son who graduated from college one year ago today!
We had grilled pork chops, arugula salad and chili lime grilled corn on the cob.
Our dinner was decidedly not Memorial Day-ish but neither was the weather. Roasted chicken with schmaltzy carrots and baby red potatoes. Since it’s going to be hot starting tomorrow, the leftover chicken meat will come in handy for chicken salad and a Cobb salad.