CSA week 2: Kale Salad, Zucchini Galette, and Hand Pie

A dinner made for my cuz - kale salad with craisins, apples, toasted pinenuts, and romano; a ricotta and zucchini galette with basil that you can learn to make by visiting Smitten Kitchen; and a blueberry hand pie made with the leftover pie dough. I made the pie filling by mixing equal parts ricotta and cream cheese with a bit of beaten egg, lemon zest, vanilla, and honey. I spread that out on a scrap of rolled-out dough, topped it with blueberry jam, and then folded it over and sealed it. I baked it right alongside the tart, at 350, for about 20 minutes. It's impossible to go wrong with a meal made of things wrapped in pie dough!