CSA and Kale
One item made me about as smug as I've ever been in the kitchen: the kale/chard mix of cooking greens. I've never cooked greens before in my life--I generally like my leaves raw, and S considers the usual run of cooked spinach and so forth horribly revolting. But you can't really leave kale uncooked. I had this sample of quick-sauteed cooking greens at Whole Foods two years ago... and I managed to reconstruct it: just enough peanut oil to coat the leaves, a couple splashes of soy sauce, sesame seeds, ground garlic powder, chili powder, and powdered ginger. (I know, but the point is to get as much spice stuck to the leaves as possible, and fresh won't have the same effect.) Leaves stir-fried just long enough to be moist and barely wilted. Delicious and crunchy and gingery, and S loved it. I win at cooking.
This week, I need 101 things to do with leeks, and I only have 50. Suggestions welcome! Also instructive anecdotes about kohlrabi.