Gluten Free

About 10 months ago, we started getting a veggie box from the CSA certified organic farm, Terra Firma. It was our family's small but delicious attempt to do something better for ourselves and better for the planet. In theory, we pay the weekly price of the box and that supplies us for our produce for the week. In other words, maybe we can save a little bit of money. Well, that turns out to not be the case most weeks. What ends up happening is I take a look in the box and plan a meal around it which usually means I am at Whole Foods, filling my cart with 14 other things. This is exactly how gorgeous Trumpet Mushrooms and Salmon, (that was $15.99/lb) ended up in my cart this week.

Our weekly farm box is not the only change our family has made. Recently, Grant has decided to try a gluten free diet. He is currently about a week into a two week trial run in the hopes that he will see some improvement in his overall health. I think it's great...for him. I, on the other hand, can't imagine doing it because that would mean no brownies and I love brownies. But, I love my husband more so I am doing my best to be supportive. And even though I do have days when what I really want to do is duct tape him to a chair, sit across from him eating an entire loaf of white bread, my maniacal laughter drowning out the sound of his tears, I too have made some scarificies. This means cringing when I buy things like "Gluten Free" Bisquick and potato and soy based pastas. I mean, come on, gluten free pasta? The 25% of him that is Italian must be cursing his name.

So I've got my salmon, the mushrooms, and some beautiful baby carrots, a leek and some spinach from my veggie box and I know I have the making of something fabulous. Then I am reminded of quinoa. Quinoa is a gluten-free friendly grain that is delicious and good for you. Even though I am in no rush to give up my brownies, I can definitely work with this.



Beautiful carrots from our Terra Firma veggie box.



Chopped leeks



I was so excited to eat my trumpet mushrooms that I forgot to take a picture of how beautiful they were before I chopped them up.



Saute the veggies in butter and olive oil, along with one small diced onion and 2 cloves of chopped garlic until the veggies are tender. Add the chopped spinach at the end and cook until just wilted.



Mix the veggie hash with the cooked quinoa and place the salmon, perfectly seared to medium rare, on top. Gluten free and delicious.