This week’s host for the Gluten Free Menu Swap is My Gluten Free Home. Her theme is apples, and she recently posted an apple dip recipe. While the apples are just starting to come in at the farmer’s markets around here, I still have end of summer vegetables on my mind, like tomatoes and sweet corn. For once, I am being overrun with tomatillos and now that the nights are getting cooler, grape tomatoes. And my kale is going gang-busters with the cooler weather again.
And as a nod to the apple theme, I might make some baked oatmeal bars and freeze them. We each eat an apple a day for lunch and the bunch of apples in the crisper drawer were suddenly tasting very perfumy last week. Too perfumy to eat, yuck. I couldn’t figure out what had happened all of last week. Until I discovered that one of the lemons and one of the limes in the same drawer were half rotten. Gah. That’s where the smell came from, but it had already permeated all of the apples. So I am hoping that by baking the apples, the citrus smell will be diminished so I don’t feel like they are going to waste. (Although not much goes to waste around here since the chickens would eat them and “recycle” them into eggs anyway!)
This week’s plan:
Creamy Pesto Pasta with Chunky Tomato Salsa – one of our hands-down favorite meals. And we have plenty of tomatoes still.
Kale with Sun-Dried Tomatoes and Garbanzo Beans over Polenta – to try and make a dent in the kale.
Stir Fried Tofu with Miso Sauce and rice
Red Beans and Rice – a pantry basics recipe with limited produce, good for the end of the week. I’ll probably serve it up with a massaged kale salad with cherry tomatoes (two birds with one stone!).
Make You Own Pizza – hubby will probably eat a gluten-full pizza and I will use a frozen Udi’s crust.
Beyond Rice and Tofu 