Zucchini antipasto and orecchiette with zucchini, tomatoes, and ricotta: Waiting for zucchini.... And soon, I likely will have too much zucchini. It's a very fine line.
Refrigerator pickle recipe from Smitten Kitchen that claims to be the easiest ever. I have been making refrigerator pickles by heating equal parts of seasoned rice vinegar and sugar in a small saucepan over low to medium heat until the sugar melts (1/2 cup of each works well with about 3-4 large cucumbers or 6-8 pickling cukes). While that cools, layer sliced cucumbers in the container you'll be using for pickling (often a large Tupperware bowl, because we go through them quickly) with salt, pepper, and fresh dill (or dried dill, or other spices, if you'd like to try something different). Cover with the vinegar and sugar mixture, then refrigerate overnight. As mentioned in the Smitten Kitchen recipe, you'll find that the cukes throw off a lot of water, so don't worry if all of them aren't covered to start. I've found that you can use the pickling liquid a second time, adding more sliced cucumbers, but don't try for a third, as the pickles get too weak.
Also in the pickling vein, lots of canning recipes from Martha Stewart.
I read recently about a chef at the French Laundry needing to open bowls of peach pits, which I had not heard of before. This post from Food52 describes what the centers of stone fruits can be used for.
A recipe for roasted cauliflower with tahini sauce. No cauliflower in the boxes yet, but I'm looking forward to roasting or grilling some. (Tamar: I think you said that you tried something similar months ago. Can you post a link to your recipe in the comments?)