Yes, I agree that I am very lucky that the one other person besides myself that I cook for, is a very easy-going eater. He likes almost everything (except green bell peppers and asparagus; he is allergic to nuts) and since he willingly admits he isn't a good cook/doesn't like to cook, he happily eats anything I do cook. He's also more adventurous that I am, but I have fun pushing myself to try new things.
So, as a follow up to my Adventures with my CSA box, I have to come clean. I do not like radicchio. I have tried. I have cooked it several different ways, and I just cannot stand its bitterness. So, I am going to ask that it be left out of future deliveries (we are allowed to exclude things) and not feel bad about it. Can't like everything. I even tried cutting the radicchio into small pieces and mixing with pasta, olive oil, and parmesan, like Mark Bittman suggested in the recipe headnote, but no go. The endive part of the balsamic-glazed broiled radicchio and endive was very good, though, so endive can stay.
Yesterday's lunch was tuna salad with fennel, olives, lemon, and capers. Delicious and a fun way to use a fennel bulb. There are left overs for 1 or 2 more lunches this week.
Last night's dinner was that lentil stew, with rutabega, turnips, green garlic, onions, and carrots. It was simple, but very good, and I suspect leftovers will be even better. That will be dinner again tonight, and I made enough that I can freeze several portions for future meals.
Another note about being adventurous: one reason that I wanted to go with a CSA instead of just going to farmer's markets myself (besides the time-saving aspect) was that I wanted to "force" myself to try new-to-me vegetables, instead of the same ones I always buy. I have never been a fennel fan, for instance, and wouldn't have bought it, but I really liked it in the tuna salad.
Kara