Health & Diet: Gluten Free
Root Vegetable Ratatouille
PrintRoot Vegetable RatatouilleYield 6 servings Ingredients2 teaspoons olive oil3 medium tomatoes, seeded and chopped1 medium onion, chopped3 garlic cloves, finely chopped2 Tablespoons tomato paste2 teaspoons fresh thyme leaves1 teaspoon saltPinch red pepper flakes1 rutabaga, very thinly sliced1 sweet potato, very thinly sliced1 medium zucchini, very thinly sliced2 small red potatoes, very thinly sliced½ cup freshly … Continued
Thai Coconut Curry with Shrimp Soup in a Jar
PrintThai Coconut Curry with Shrimp Soup in a Jar 1 serving Ingredients¼ cup full fat coconut milk2 teaspoons red Thai curry paste1 teaspoon chicken stock base¼ teaspoon fresh grated ginger2 ounces spaghetti shaped tofu noodles4 medium cooked shrimp6 snap peas, cut at a bias¼ cup thinly sliced mushroomsFresh cilantro, if desired1 lime wedge, if desiredInstructionsIn … Continued
Tofu and Veggie Noodle Soup in a Jar
PrintTofu and Veggie Noodle Soup in a Jar 1 serving Ingredients1 teaspoon vegetable stock base¼ teaspoon grated ginger¼ teaspoon grated garlic¼ cup cubed prepared tofu½ cup vegetable noodles (zucchini, carrot or squash)2 Tablespoons fresh chopped parsley2 Tablespoons thinly sliced green onionsInstructionsIn a resealable glass pint jar, stir together the vegetable stock base, ginger and … Continued
Spicy Charred Vine Tomatoes with Garlic
PrintSpicy Charred Vine Tomatoes with GarlicAuthor Kristen OlsonYield 4 servings Ingredients1 Tablespoon olive oil1 pound ripe baby tomatoes on the vine2 cloves garlic, sliced½ teaspoon red pepper flakesPinch of salt and pepperInstructionsHeat a well-seasoned 12-inch cast-iron skillet over medium-high heat until smoking, about 5 minutes. In a medium bowl, gently toss the tomatoes in the … Continued
Quick Pickled Cherry Tomatoes
PrintQuick Pickled Cherry TomatoesAuthor Kristen OlsonYield 1 pint Ingredients¾ cup apple cider vinegar¾ cup water1 tablespoon coarse Kosher salt2 teaspoons granulated sugar1 strip lemon peel 1 pint cherry tomatoes¼ cup fresh dill sprigs2 cloves garlic, thinly sliced½ teaspoon whole black peppercorns½ teaspoon red pepper flakesInstructionsIn a medium saucepan, bring vinegar, water, salt and sugar to a … Continued
Charcoal Swirled Coconut Popsicles
PrintCharcoal Swirled Coconut PopsiclesAuthor Kristen OlsonYield 8 popsicles Ingredients1 can (13.5oz) full fat coconut milk¼ cup whole milk3 Tablespoons honey2 Tablespoons fresh lime juice1 teaspoon vanillaPinch salt½ teaspoon activated charcoalInstructionsIn a medium bowl, mix coconut milk, whole milk, honey, lime juice, vanilla and salt until well blended. Remove 3 Tablespoons of the milk mixture to … Continued
Butter Basted Cauliflower with Gremolata
A whole head of cauliflower par boiled to tenderize. Transferred to a cast iron skillet, topped with melted butter and roasted until tender basting with the butter every 5 minutes. Serve with a bright green mixture of lemon zest, parsley, red pepper flakes, garlic and additional drizzle of butter. PrintButter Basted Cauliflower with GremolataAuthor … Continued
Smoked Broccolini with Shallots and Almonds
PrintSmoked Broccolini with Shallots and AlmondsAuthor Kristen OlsonYield 4 servings Ingredients1 cup mesquite wood chips1 bunch broccolini1 small shallot, sliced1 Tablespoon olive oil¼ teaspoon coarse Kosher saltPinch pepper1 Tablespoon fresh lemon zest¼ cup roughly chopped Marcona almondsInstructionsSoak wood chips in 2 cups water for 1 hour; drain. Place wet wood chips in a smoker box … Continued
Marinated and Seared Zucchini and Eggplant
PrintMarinated and Seared Zucchini and EggplantAuthor Kristen OlsonYield 4 servings Ingredients5 Tablespoons olive oil, divided1 small zucchini, trimmed and halved lengthwise1 small summer squash, trimmed and halved lengthwise1 small eggplant, trimmed and halved lengthwise¼ cup chopped fresh parsley¼ cup chopped fresh basil2 Tablespoons white wine vinegar1 Tablespoon fresh lemon juice2 cloves garlic, thinly sliced½ teaspoon … Continued