Gluten Free & Fresh: Week 8

Well, we've switched to a new produce delivery service and our first box was quite excellent!

Fresh Sweet Corn was made into our favorite Corn Cake recipe from Sunset Magazine.

Blueberries were made into a pie for the Pie Party!

Red Potatoes were made into a breakfast hash.

Butter Lettuce was used on BLTs which were eaten on the 4th of July!

Nectarines and Plums were eaten for breakfast and lunch.

Rainbow Chard was sauteed in some gluten free Teriyaki Sauce and used in a rice and beef bowl for my hubby's lunch.

Spinach will probably be used in my Vegan Mac & Cheezzz.

Do you have any ideas on what to do with cabbage, carrots, and garlic scapes?