Gluten Free & Fresh: Week 2

Our second week's worth of farm fresh fruits and veggies arrived and I have to admit, I was a bit confounded with this bunch. Nothing in this box made me feel particularly inspired.  Luckily, I know about a week ahead of time what's coming in the box, so I had some time to brainstorm.

Baby Red Beets and last weeks Red Thumb Fingerling Potatoes were made into a Beet and Potato Gratin which my hubby was particularly keen on, but as it turns out, I'm not a huge fan of beets, but they might be growing on me.  Since it was a successful cooking experiment the recipe will show up later this week!

Rainbow Chard and Shallots were combined to make a Bacon, Chard, & Shallot Slow Cooker Risotto. This one was a total and complete success and I'm super proud of it, especially since it was my first time making risotto! I'll post the recipe next week!

The D'Anjou Pears were be chopped up and mixed into whole grain muffins with pecans.

The Arugula will be used to make my Shells and Squash recipe. 

Navel Oranges will likely be eaten or juiced.

Granny Smith Apples and Bunched Carrots will be cut into slices and eaten with peanut butter to make a health snack!

Do you have any ideas on what to do with Red Radishes, Green Leaf Lettuce, Cremini Mushrooms, or Fuji Apples?