Farm Box Meals 2&3: Broccoli Feta Whole Wheat Penne, Corn in XO Sauce, Fresh Heirloom Tomatoes

We've pretty finished up our entire farm box over the course of three consecutive meals with four people, with only a single cucumber and grapefruit remaining. Not too shabby. Last night, I made a healthy broccoli feta whole wheat pasta based off of this recipe from the kitchn with some additions such as some greek yogurt and dill. It tastes good for a quick weekday family meal, but I probably wouldn't serve it to company as it is just a little bland; it feels like it is missing something but I'm not sure what I would add. The corn was very fresh and sweet (at least 3 out of the 4 ears) and really tasty, sauteed with the XO sauce, Taiwanese sausage and scallions. The tomatoes weren't quite as sweet as they will be at peak season. All in all, we had fun and we all feel pretty good with three consecutive relatively healthy meals at home with lots of varieties of vegetables.

Not from the farm box, but cantaloupe season is reaching its peak: sweet and juicy

One funny looking one

Broccoli Feta Penne Recipe:

• To prep, mince 3-4 shallots, 3 cloves of garlic and chop ~1 lb of broccoli into pieces, including the stem
• Cook 1 lb of whole wheat penne in a separate pot
• Heat up some olive oil over medium and saute the shallots and garlic for about 3 minutes. Add the broccoli, season with a little salt, pepper, red chili flakes. Add about 1/2 cup of water and cover, steaming the broccoli for about 5 minutes until tender (easily pierced with a fork). Remove the cover and boil until most of the water evaporates. Squeeze juice of 1/2 a large meyer lemon
• Transfer the vegetables into a blender and blend with 1/3 cup of light feta cheese and a few ladles of pasta water. Add a couple TB of non fat greek yogurt and some dill. (I also added about 1/4 cup of leftover tzaziki that I had made to complement the overall tanginess of the dish)
• Toss with the penne and crumble another handful of feta over the dish and serve