Summer means fresh basil, and an amazing deconstructed pesto that’s a family favorite: finely chop 4-5 cloves of garlic and simmer gently in a good glug of olive oil (several tablespoons) on very low heat. Don’t brown the garlic, just infuse the oil with garlicky goodness. When the pasta is done, drain and toss with the olive oil, parmesan and a generous handful or two of chopped basil. Salt, pepper, nuts if you like, and a side salad. Done!

Tomatillos are also in your boxes this week. Working on the concept that hot foods make you cool, we offer two tomatillo soups, one vegetarian and one with sausage.