Easy & Healthy Gluten-Free Dinners

Here are a few recipes I have been making lately:

  • Farm Box Summer Soup
  • Easiest Ever Fish Recipe
  • Mini Meatballs and Salad
  • Roasted and Fruity Chicken over Onions

Farm Box Summer Soup

Farm Box Summer Soup With Chicken

Farm Box Summer Soup With Chicken

I have been making this every week when I pick up my farm box varying the vegetables with the potato/onion base. It is incredibly tasty, creamy and light.

  • Chop and peel potatoes. Combine with chopped onion and garlic.
  • Cover with water and sprinkle in salt and pepper.
  • Cook until soft then puree with stick blender.
  • Add any raw vegetables and turn off heat. I love the combination of corn and zucchini.

Easiest Ever Fish Recipe

Easiest Ever Fish with  Veggies

Easiest Ever Fish with Veggies

I was always mystified/annoyed by cooking fish until I discovered this baking method.

  • Spread olive oil over red snapper or cod (on baking sheet).
  • Sprinkle with salt and dill.
  • Bake in preheated 400 degree oven about 12 minutes.
  • Serve with roasted vegetables.

Mini Meatballs and Salad

This recipe is inspired my my dear friend Miryum whose meatballs and rice right before Shabbat are my favorite comfort food.

  • Grate onion into organic, grass fed beef.  Add salt and lightly mix.
  • Form into small meatballs and bake in preheated 350 degree oven about 10 minutes.
  • Remove from oven and cover with foil until cooked through.
  • Serve with salad.

Roasted and Fruity Chicken over Onions

I wanted to find a good use for all the onions from my farm box.  The onions did a wonderful job flavoring the chicken while also serving as a edible roasting rack.

  • Make a marinade of fresh peaches, honey, marmalade, smoked paprika and fresh grated garlic or ginger.
  • Lay large slices of onion in pan. Put chicken pieces on top.
  • Spread marinade over chicken.
  • Bake in preheated 350 degree oven.
  • I did have to cover at some point because the marinade was getting charred. When too much liquid collected in pan I poured it out. Cooking time will vary depending on amount of chicken.

Happy Summer and Enjoy!-Julie

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How I’m Using My Farm Box This Week

Here is what is cooking (or not cooking) at my house this week from my farm box ingredients:

  • Arugula: I am using the arugula for small salads every night and to garnish sandwiches. I also made a big dinner salad one night with arugula, strips of fajita beef and sugar snap peas from last week.
  • Strawberries: Delicious for desert!
  • Carrots:  I am adding carrot strips to salads and snacking on them in the car.
  • Peaches: So good as is and we may put them on the grill for a family barbeque.
  • Green Beans: These are perfect plain and I will make a simple dinner out them cooking them briefly with olive oil/salt and serving them over brown rice.
  • Zucchini: I will likely make my Zucchini Lasagna again or throw them on the grill (slice and brush on olive oil and spices). I also like to roast zucchini and have it for breakfast.
  • Red Onions: I am going to save these for next week when we start getting tomatoes so I can make a sauce.
  • Bunched Red Beets: I roasted these beets and have been adding them to salad. They are also very good for breakfast. I got strawberries in bulk last week from our farm and froze them. The frozen strawberries and beet greens with some almond milk and banana make a delicious smoothie.
  • Cherries: As is!
  • Apricots: As is!

I hope this post helps you with your farm box or in making a decision in subscribing to a Community Supported Agriculture program.

Best wishes from cookingintuitive!

Zucchini Lasagna

Last week our farm box newsletter suggested cutting zucchini lengthwise and use them in lieu of noodles for lasagna. It sounded like a perfect fit for a gluten-free recipe. While there are gluten-free noodles available-I’d much rather eat a vegetable.

When you go gluten-free you learn quickly that what you lack in textures and consistency you need to supplement with flavor and high quality ingredients. For this recipe I used our farm box zucchini (if you have the means get one!) and excellent tomato sauce. I’m not one to endorse a product but the Mario Batali pasta sauce is really exceptional. I added the ground turkey because like many other gluten-free intolerants I tend to be low in iron. You can use any cheese, or none at all, but I chose the goat cheese because I tend to stomach it better than other cheeses. And it paired well with the turkey.

To make this vegetarian or vegan I’d suggest adding some hearty chopped vegetables.

Ingredients:

  • Two zucchini sliced lengthwise
  • Goat cheese, 6 oz. crumpled
  • 1/2 pound ground turkey
  • One jar pasta sauce
  • One tomato, sliced
  • Olive oil
  • Basil

Directions:

  • Brown and break-up turkey. Add tomato sauce and cook about 15 minutes.
  • Slice zucchini lengthwise.

  • Layer sauce, zucchini & cheese.

  • Top with sauce, tomato slices, olive oil and basil.

Bake @ 350 for 40 minutes. Cover with foil and let it sit another 20 minutes. This dish is best the next day when all the flavors come together and the texture solidifies.

Here’s to flavorful gluten-free living!-Julie