Can you believe it? Local peaches are here already!! It seems entirely too sudden to be getting peaches and tomatoes in the Local Box, but I suppose it’s time to concede that May has arrived and along with it the warm weather that these fruits love so much.
Peach season in our house is when summer really gets started. School slows down, traffic lightens up, and we spend more and more time hanging out on the porch drinking shandies or lemonade. The meals we’re cooking change, too. Fewer casseroles or oven dishes grace the table; instead I like to make raw salads or simple stove-top dinners that highlight the fresh flavors of early summer.
As blogger Melody mentioned last week, we’re posting all Gluten-free menu ideas in the month of May to celebrate Celiac Awareness Month. The dishes I like to cook during this time of year lend themselves really well to gluten-free preparation, especially if I round out the salads and other one-dish meals with baked goods from Wildwood, a local gluten-free bakery. If you have any favorite gluten-free baking recipes, please share them in the comments! I’ll be doing a dessert round-up next week with some more Local Box goodies.
Meal one: I’m a little bit obsessed with this Asian-inspired Zucchini and Snow Pea Salad recipe since it’s so tasty and easy to prepare! Make sure to use gluten-free tamari instead of soy sauce to keep it Celiac friendly, and serve it with fresh sliced peaches on the side. As you can see in the picture, the peaches from Lightsey are pretty small. The good news is that the skin is super tender, so you can either nibble the peaches with skin-on out of hand, or use a paring knife to peel them very easily.
Meal two: Adapt this Chickpeas with Chard and Tomatoes to fit this week’s Local Box by subbing kale for the chard, and grape tomatoes for the plum tomatoes. The chickpeas and brown rice in this recipe make it a nutritionally complete, vegan, gluten-free, one-dish wonder! (It tastes great, too!)
Meal three: This recipe for Romain Lettuce Salad with Cilantro Dressing looks like a quick and easy way to knock out the romaine, cilantro, and part of that yellow onion. Serving up Quinoa with Caramelized Onions will be a great way to use up the remainder of the onion, and offer a warm side dish to complete the meal.