Tahini Lime Dressing
In a small mixing bowl, mix 1/8 cup each of tahini and hot water; 1/2 teaspoon toasted sesame seed oil; 1/4 teaspoon each of gluten-free Sriracha and gluten-free tamari; the zest and juice of 1/4 lime; 1/2 teaspoon honey; pinch of salt. You can add more water if you feel it’s too thick. Drizzle dressing over the lettuce cups and garnish with black sesame seeds if desired.
Butter lettuce leaves, washed and dried
Cooked and cooled rice noodles
Carrots
Bell pepper
Cucumber
Fill small butter lettuce leaves with a bit of cooked rice noodle, carrot ribbons, bell pepper and cucumber matchsticks(all made using a veggie peeler) You can make these even more awesome by adding fillings like tuna and mayo or chicken, avocado and mustard.
Tahini Lime Dressing
In a small mixing bowl, mix 1/8 cup each of tahini and hot water; 1/2 teaspoon toasted sesame seed oil; 1/4 teaspoon each of gluten-free Sriracha and gluten-free tamari; the zest and juice of 1/4 lime; 1/2 teaspoon honey; pinch of salt. You can add more water if you feel it’s too thick. Drizzle dressing over the lettuce cups and garnish with black sesame seeds if desired.
3 tablespoons olive oil
1 clove minced garlic
1 diced sweet onion
1 medium peeled and diced potato
1 leek slice the white part only
Salt/pepper to taste
6 cups gluten free chicken stock
6 loosely packed cups watercress, washed and chopped
2 cups fresh or frozen petite green peas
Juice of 1 lemon (optional)
Warm the olive oil in a large saucepan with a lid over medium heat. Add the garlic, onion, potato and leek and stir to coat. Season with salt and a few grinds of pepper. Cover and reduce the heat to medium-low, cook, stirring occasionally, until the veggies are soft. Add the stock and bring to a boil. Reduce heat and simmer 5 minutes. Stir in the watercress and peas and cook for another 5 minutes. Remove from heat and let rest for 5 minutes.
Working in small batches, blend the soup in a blender until very smooth. Refrigerate, covered, until ready to serve.
Stir in the lemon juice and season to taste with salt and pepper. Fill glasses with ice, add the soup and add garnish if desired.
Serve with a really nice salad!!
Sea salt
1 (16 oz) package gluten free pasta of choice
1/4 cup extra-virgin olive oil
3 cloves minced garlic
2 (10 oz bags) or 4 cups frozen peas
1 cup gluten free chicken stock
Zest of 1 lemon
Pepper to taste
2 oz or 1/3 cup ricotta salata or feta crumbles
Handful of chopped mint leaves
INSTRUCTIONS
Cook pasta as directed, drain, and reserve 1 cup of the pasta water
Heat oil in large saute skillet and add the garlic. Cook until translucent. Add peas and cook stirring often for about 4 minutes. Reserve 3/4 cup peas, now raise the heat on the remaining peas to med-high. Add chicken stock and simmer 3 minutes.
Transfer the pan contents to a food processor or blender. Add the lemon zest, salt and pepper and blend until smooth, adding a little of the pasta water is the sauce is too thick.
Toss the pasta with the reserved peas and the pea sauce. Transfer to a serving platter, sprinkle with crumbled sheese and mint, serve either warm or at room temperature.
1/2 cup tapioca flour
1/2 cup white rice flour
1/3 cup chickpea flour
1/3 cup sorghum flour
1 tsp xanthan gum
1 tsp fine sea salt
1/2 cup whole milk
1 packet or 2 1/4 tsp active dry yeast
2 tsp sugar
2 egg whites, lightly beaten
1/4 cup extra virgin olive oil
pasta sauce of your choosing
cheese of your choosing
toppings of your choosing
With an electric mixer and bowl, whisk the flours, xanthan gum, and salt.
In a small saucepan, stir the milk with 1/4 cup water over medium heat until just warm, about 1 minute. Stir in the yeast and the sugar.
To the dry ingredients, add the milk mixture, egg whites, and 2 tablespoons of the oil and beat with a paddle attachment on medium speed, scraping down the sides occasionally, until you have very smooth and thick batter like dough.
Remove the racks from the oven set a pizza stone or heavy upturned baking sheet on the lowest rack possible, and preheat for 45 minutes at 400 degrees.
Cut two 12 inch squares of parchment paper. Scrape half the dough into the center of each square and coat each dough with 2 teaspoons oil. Oil fingertips and use them to pat and spread each piece into about a 9″ round, about 1/4″ thick, leaving a 1/2″ border at the same time.. Loosely cover each with plastic wrap and let them rise in a warm place until they reach 10″ diameter.
Carefully transfer crust with its parchment to the preheated pizza stone and bake until the top is puffed and firm and the underside is crisp, about 5 to 10 minutes. Carefully remove and transfer to a cooling rack. Repeat for second crust in the same manner.
Place an oven rack 4 inches from the broiler. Preheat the broiler. Transfer the baked crusts to 2 baking sheets. Brush 1 teaspoon oil over each crust. Spread with sauce, leaving 1/2″ border, then sprinkle with desired cheese and toppings of your choice.
Broil the pizzas, rotating as needed to ensure even browning, or until cheese is bubbly and browned in places and crust is golden. Slice and serve immediately.
Serves 6
6 Tbl rice wine vinegar
1 Tbl Mirin(in the Asian section)
1 tsp tamari
4 1/2 cups cooked brown heirloom rice
4 Tbl olive oil
2 cups stemmed shitake mushrooms, sliced
Salt
1/2 cup thinly sliced diagonally asparagus spears
1/2 – 1 cup diagonally sliced sugar peas
juice of one lemon
1 onion thinly sliced
2 radishes thinly sliced
Dried seaweed, optional
6 Tbl Korean chili sauce
6 eggs fried sunny side up
In a bowl, mix the vinegar, mirin and tamari. Pour over the rice, fluff and keep warm.
In a large saute pan, warm 2 Tbl olive oil over medium heat and add the mushrooms stirring occasionally, until softened and lightly browned, approx 5-8 minutes. Season with salt to taste and reserve.
In a bowl, mix together the asparagus, sugar peas, two Tbl olive oil, and the lemon juice.
To serve add 3/4 cup rice to a bowl. Top with a few mushrooms, asparagus, sugar peas, onion, radishes, seaweed, and a Tbl of the chili sauce. Top with warm egg and serve immediately.
I know this says salad, but I make plenty and it’s a meal in itself. This recipe is for 2 people.
1 lb NY strip steak or sirloin steak 1 1/4 inch thick
Salt/Pepper
1 Tbl olive oil
1 cup cherry tomatoes
1 large thinly sliced garlic clove
1/2 cup loosely packed chopped fresh parsley
1 – 5 ounce bag spinach
Feta cheese
Preheat oven to 400 degrees
Generously season steak with salt and pepper
Warm a large ovenproof saute pan in the oven for 10 minutes. Carefully remove and place over medium heat, add the olive oil to coat the bottom. Add the steak and sear each side for 2 minutes. Add the tomatoes, then transfer the pan to the oven for 5 minutes.
Transfer steak to the cutting board and move the pan with the tomatoes to the stovetop over medium heat. Add the garlic, stir gently for about 2 minutes. Add 1 tsp water, parsley and some salt, stir to combine scraping the browned bits off the bottom. Add spinach, stir just to coat, divide between 2 plates. Slice steak, divide between the 2 plates, sprinkle with feta cheese and serve.
Serves 6
6 Tbl rice wine vinegar
1 Tbl Mirin(in the Asian section)
1 tsp tamari
4 1/2 cups cooked brown heirloom rice
4 Tbl olive oil
2 cups stemmed shitake mushrooms, sliced
Salt
1/2 cup thinly sliced diagonally asparagus spears
1/2 – 1 cup diagonally sliced sugar peas
juice of one lemon
1 onion thinly sliced
2 radishes thinly sliced
Dried seaweed, optional
6 Tbl Korean chili sauce
6 eggs fried sunny side up
In a bowl, mix the vinegar, mirin and tamari. Pour over the rice, fluff and keep warm.
In a large saute pan, warm 2 Tbl olive oil over medium heat and add the mushrooms stirring occasionally, until softened and lightly browned, approx 5-8 minutes. Season with salt to taste and reserve.
In a bowl, mix together the asparagus, sugar peas, two Tbl olive oil, and the lemon juice.
To serve add 3/4 cup rice to a bowl. Top with a few mushrooms, asparagus, sugar peas, onion, radishes, seaweed, and a Tbl of the chili sauce. Top with warm egg and serve immediately.
2 tuna steaks, wild caught
salt/pepper
5 Tbl olive oil
1/3 cup pitted green olives
zest of 1/4 lemon
1 tsp fresh lemon juice
1/4 tsp minced garlic
2 packed Tbl minced parsley
2 yellow squash, halved lengthwise and cut into 1/4 inch pcs
Preheat over to 350 degrees
Season fish with salt and pepper and set aside
In a small bowl mix 2 Tbl olive oil with the olive, lemon zest, juice, garlic and parsley. This is tapenade, set aside
Spread 2 Tbl of olive oil o n a rimmed baking sheet. Add the squash and season to taste with salt/pepper and roast until just tender, set aside.
Heat the remaining 1 Tbl olive oil in large oven proof skillet over medium heat. Add tuna and sear for 1 minute on each side, transfer to oven for 2-3 minutes. remove from oven and let rest for approx. 5 minutes.
Divide fish and squash between plates and top with tapenade.
4 oz cooked spaghetti, reserve 3/4 cup of the cooking water
5 tbl olive oil
1 large garlic clove smashed
1 1/2 freshly minced rosemary
1/4 tsp red pepper flakes
1 loosely packed cups broccoli florets
Salt to taste
Shaved fresh Parmesan
In a large saute pan heat 3 Tnl olive oil over med heat. Add the garlic, brown on both sides then remove. Add teh rosemary then the pepper flakes and sizzle for 5 seconds. Add the reserved water and broccoli florets and bring to a boil for 5 minutes, turn down heat and stir in pasta 2 Tbl olive oil, salt to taste and divide between dinner plates. Add shaved Parmesan as garnish.
2 tsp olive oil
2 Tbl olive oil
4 eggs
Salt
2 tsp red wine vinegar
1/2 tsp Dijon mustard
8 loosely packed cups butter lettuce washed, dried, and torn into bite size pcs
1 Cup shredded roasted boneless chicken
1 avocado cubed
1 Tbl snipped chives
Heat 2 tsp oil, fry eggs and season with salt/pepper and keep warm in the pan. Whisk two Tbl olive oil, vinegar and Dijon mustard and add salt/pepper to taste. Mix lettuce, chicken, avocado, and chives and gently coat with dressing. Divide into 4 bowls and top with a fried egg, serve immediately.