My weekly CSA box seems to have chard or kale every week at this time of year, and my Meyer lemon tree is loaded with fruit. Meanwhile, more and more people have food issues, as expressed perfectly by Roz Chast’s brilliant Thanksgiving week cartoon which featured a table-full of people, each with a designation (vegan, on a cleanse, macrobiotic, kosher, picky gourmet, allergic to wheat, etc.) While not totally local (the olives and the shallots come from out of town) this recipe seems to be acceptable, even to my friend who cannot eat anything “from the nightshade family.” It makes a good side dish with a roast, or a wheat-free vegan option when served over polenta.

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