Gluten Free & Fresh: Week 4

I can't believe it's been a whole month already! So far its been a lesson in new types of greens and trying to eat all of our fresh veggies and fruits before they go bad.  I think the only item that's still in our fridge from last week is the green chard.

Collard Greens were cooked and served with a little of that bacon in creamy polenta.

Granny Smith Apples were used in an Apple Pie.

Red Chard was used to make soy-free Mongolian Beef.

Broccolette will be steamed and tossed with a soft goat milk brie and some quinoa pasta.

The Braising Mix of Cut Greens will be steamed up and topped with some gomaiso for lunch along side roasted Ruby Crescent Fingerling Potatoes.

Do you have any ideas on what to do with Avocados, Cilantro, Green Leaf Lettuce, Navel Oranges, Ruby Grapefruit, and Fuji Apples.