Gluten Free Meal Plan: June 13th

We're cooking from our market haul!

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Clare Langan
Editorial Director @thefeedfeed / SF Bay Area / IG @clarelangan
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Our Market Haul Menu!

 

From early summer tomatoes to peppers and zucchini, our market baskets are making the seasonal shift. This week, we’re cooking through our market haul. From a panzanella salad to a super simple and an ingenious spicy green bean salsa, we’re eating the rainbow all week long!

If you make any of these dishes, snap a photo and tag us #feedfeed @thefeedfeed on Instagram for a chance to be featured. Happy cooking! 

 
 
Our Market Haul Menu!
 
THE RECIPES
 
 
Summer Panzanella Salad by @lorindabreeze

Looking for a way to use up that gluten free bread you bought? Panzanella is an Italian chopped salad typically made with stale bread to soak up all the juices at the bottom of the bowl. This version has the usual tomatoes, plus cucumber, snap peas, avocado and radishes. Serve alongside grilled shrimp, chicken or tofu. 

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Mixed Melon & Prosciutto Salad by @thedelightfulcook

Everyone needs a back pocket fruit + “prosciut” salad. Bust out that melon baller, or cut your melon into bite-size pieces. 

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Baked Kiftah Meatballs With Potatoes And Vegetables by @almondandfig

We love the phrase “what goes together, grows together”. These one-pan meatballs are baked on top of potatoes, peppers, tomatoes and onion - all in season now! 

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Quinoa Bowl With Halloumi And Roasted Veggies by @marindawright

Use up that bunch of carrots with this hearty quinoa bowl with carrot top pesto. Use your favorite veggies, but don’t skip the seared halloumi cheese! 

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Spicy Chinese Eggplant With Basil by @baosandbutter

We love the more slender Chinese eggplant variety for its tender and silky texture. Pair this dish with your favorite rice. Substitute tamari for the soy sauce to keep this gluten free. 

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Vegan Vegetable Pesto Pasta by @happyskinkitchen

This pasta is packed with vibrant green vegetables. Broccoli, peas, and spinach are cooked until the spinach is just wilted. A vegan pesto made of cashews and nutritional yeast are tossed in, resulting in a creamy and flavorful pasta! Use your favorite gluten free pasta. 

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WEEKEND BONUS! 

Spicy Green Bean Salsa by @andrealoretdemola

What if you could eat green beans and love every second of it? I talking about an addictively bright, spicy, crunchy salsa that you can’t stop eating? The green beans are quickly blanched and shocked to keep their bright green color and crunch. This salsa comes together in less than 10 minutes and is even better the next day when the flavors have had a chance to marry and meld.

Watch Us Make This! 

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Girl Meets Dirt Spoon Preserves Shiro Plum with Mint

Spoon preserves are like a traditional jam. Super fruit forward, these are made using classic French techniques, including a long soak to draw out the most from the fruit's juices. They are enjoyed at home on toast, dessert, cheese, or straight from the spoon (the way preserves were originally enjoyed - unadorned - all eyes on the fruit in the middle of a snowy winter).  

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Apotheke - Purple Basil

Say hello to the season of lazy afternoons, fancy cocktails, and gathering together for good times. It's these wonderful experiences that inspired Apotheke to create this tempting line of fruit and veggie fragrance. The Purple Basil candle is a blend of purple basil, spicy ginger, and juicy lime zest mingled with hints of lily of the valley.

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