Greens!
I planted a LOT of greens in my garden this spring--kale, chard, beets, bok choi, etc. I love eating them sautéed, and I often make raw kale salad, but I desperately need some new ideas. I'm drowning in delicious greenery.
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Gumbo z'herbes uses a lot, and a variety, of greens. Googling will turn up a gazillion recipes, with and without cajun roux (I prefer with) and with and without meat (I prefer without). Try one and play. It freezes well.
Blanching and freezing for non-greens-glut months is a good suggestion, too, particularly for the sturdier greens that are usually cooked hard anyway (chard, kale, collards).
http://food52.com/recipes/16199_chocolate_kale_clusters_with_cumin_cranberry_and_kids_version
If you try them,l et me know what you think.
When you make soups, the bulky greens get tamed down to manageable size.
http://www.food52.com/contests/254_your_best_greens
Make ginger beets which are simple and no cook:
2 cups grated beets
2 tsps grated ginger root
I tbsp maple syrup if you like sweet
1 tbsp tamari
1 tsp lemon juice (from Nomi Shannon)
Everything you are growing would be great on pizza.
Another idea is consult some Raw food recipe books - they will give you a ton of ideas.
A little background - I consider myself a flexitarian. If it is fresh, sustainable, non-processed and well take care of it will be used. Here are my go to raw books. I have checked out quite a few and some of them depend on an ingredient they use in every recipe - like Namu Shoya or bananas - and this gets old fast.
If you can, go to a Barnes and Noble and look at the books they have and see which appeals to you.
Raw Food Made Easy For 1 or 2 People: Jennifer Cornbleet
Raw Food/Real World: 100 Recipes to Get the Glow: Sarma Melngailis
The Raw Gourmet: Nomi Shannon
Raw: Charlie Trotter and Roxanne Klein
This book is beautiful, a work of art, and highly intense. And it gives wonderful ideas. This is Charlie Trotter from Trotter's in Chicago.