Gluten Free & Fresh: Week 1

About 3 years ago when I lived in California, I signed up for my first CSA produce delivery and it was a wonderful way to learn to cook with new and fresh ingredients.  Eventually I started growing so much of my own fresh fruit and veggies that I couldn't keep up with eating everything, so I canceled it.

Now, living in Washington, I haven't quite figured out the gardening situation yet, so I've signed us up for another CSA-like produce delivery through Full Circle Farm. What I like about their service is the ability to easily customize the box you receive. So I can swap out some of the products that aren't grown locally for other locally grown ones and skip out on grapes and berries!

So each week that we receive a box, I'll post a picture of the delicious bundle of fruits and veggies that we receive. I'll offer a couple ideas for dishes to make some of the ingredients and perhaps some pictures if we've already made something. I would also love to hear any ideas you have for what to do with some of our goodies!

So here's to Week 1 of Gluten Free & Fresh!

Bunched Carrots were used to make a teriyaki bowl with chicken, broccoli, and brown rice with  Organicville Island Teriyaki.

Zucchini was used to make Zucchini Walnut & Chocolate Chip Muffins using Gluten Free Girl's basic whole grain muffin recipe.

I subbed Almond Milk for the buttermilk and Olive Oil for the grapeseed oil.
Then added about a cup and half of zested zucchini, a bag of GF/DF chocolate chips, and about a cup of smashed walnut pieces.

Spinach was be blended with Pecorino Romano cheese, olive oil, walnuts, and a bit of Meyer lemon juice to make a pesto to put on some quinoa shell pasta.

Red Thumb Fingerling Potatoes and Purple Top Turnips may be roasted in the oven with the fingerling potatoes and some other sweet potatoes that we have left over from last week's farmers market.

Red Leaf Lettuce will probably be used to make BLT's for lunches.

Navel Oranges will likely be turned into juice or eaten very quickly...I've got the winter citrus craving.

Any ideas on what to do with the 2 Yellow Onions, 3 Red D'Anjou Pears, 2 Ruby Grapefruit, or 3 Braeburn Apples?