If you are adventurous in the kitchen, does that mean my “boring” recipies are likely not in your current repetoire? I’ll keep thinking. We do lots of pasta around here, I would expect the substitutes get old really quick doing gluten-free.

Eggplant parmesan? I’ve heard at least one version that fried the eggplant straight, without breading it.

My kids like (cold) tuna tacos – tuna, shredded lettuce, tomato, cheddar cheese. Cheese cut in thin strips from a block, they don’t like it shredded.

AVOCADO (sorry, probably not local or seasonal)
Green egg salad – 2 hard boiled eggs per avocado, use mashed avocado instead of mayo for texture. Yummy! My SIL chops each in bites and calls it guacamole, but I like the texture better as eggsalad. I use canned diced or petite diced tomatos (with spices already in) for guacamole, 2 avodacos per 15 oz. can.

Any random winter squash for squash pie. I found something called kurri squash last week. Mild and tasty just plain.

Spaghetti squash served with tomato sauce and shredded mozzerella cheese is yummy too.

and the chili sweet potato salad (# 67) with pumpkin seeds–sound very good!

they aren’t really recipes but ideas- still you might cull some good ideas.

Bob’s Red Mill makes a ton of gluten free grains.

Quinoa salad? Quinoa, with sweet potato and squash chunks maybe with some garlic, balsamic vinegar and basil or thyme?

Roasted sweet potatoes and white potatoes with garlic (throw the whole cloves in to roast with the potatoes) along with broccoli, cauliflower, and carrots.

Smitten Kitchen’s smashed chickpea salad on a bed of greens with a little bit of vinagrette.

Baked beans.

Chili, no meat (or with quorn crumbles. I’m not sure if quorn is kosher, but it’s a non-soy meat replacement, it’s a macro fungus grown in milk). You could serve this over baked potatoes or baked sweet potatoes.

Potato and leek soup. (You could even add just a tiny bit of liquid smoke if you wanted it smokey like bacon-y.) Corn chowder.

Nachos, with or without fake meat. Heck, tacos. Corn shells, lots of beans, salsa, corn, lettuce, spinach, onions, olives, peppers, sour cream, cheese.

Bean and cheese enchiladas.

In a roughly 9X13 pan, make rows of peeled sliced eggplant and zucchini. (Zucchini slices in quarter rounds, eggplant more like 6ths, and you can have separate rows or alternate in each row) Use 1 medium or 2 smallish eggplants, at least 2 zucchini. Optional: add strips of red and/or green bell pepper thrown over the top of the rows.

In a frying pan, heat oil and saute 1 -2 onions, chopped and 1 clove garlic, minced. (Or equiv in dry — I often use dry minced garlic, 1 good shake). I add 2 Tbl flour, but you can leave it out or substitute. (Does cornstarch work for you?) Dump in one big can of petite diced tomatoes (29oz?), or one small can (15 oz?) and similar sized can of tomato sauce. All diced tomatoes is better — you can also just dice the equivalent in fresh tomatoes, but don’t ask me how many. Add spices: 1 tsp basil (or 1/2 each basil and oregano — dh is oregano intolerant, so I don’t use it), 1/2 tsp sugar, 1/4 tsp black pepper, salt to taste. Heat to boiling, then pour over eggplant and zucchini in pan and bake (covered or uncovered) at 350 for an hour or so.