Health & Diet: Gluten Free
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
Grilled Brined Carrots and Beets with Yogurt Dill Sauce
PrintGrilled Brined Carrots and Beets with Yogurt Dill SauceAuthor Kristen OlsonYield 4 servings IngredientsFor the Brined Vegetables4 cups water3 Tablespoons coarse kosher salt2 bay leaves¼ teaspoon red pepper flakes½ pound carrots, scrubbed, trimmed, and halved lengthwise½ pound beets, scrubbed, trimmed, and cut into 6 wedgesFor the Yogurt Dill Sauce1 cup plain full fat yogurt¼ cup … Continued
Watermelon Tomato Agua Fresca
PrintWatermelon Tomato Agua FrescaAuthor Kristen OlsonYield 6 servings Ingredients8 cups cubed watermelon1 pound ripe medium tomatoes, halved and cored¼ cup chopped fresh mint¼ cup fresh lime juicePinch of salt2 cups cold waterTomato slice, watermelon wedge and mint sprig, if desiredInstructionsIn a blender, puree watermelon, tomatoes, mint, lime juice and a pinch of salt until very … Continued
Balsamic Tomato Compote with Vanilla Ice Cream
PrintBalsamic Tomato Compote with Vanilla Ice CreamAuthor Kristen OlsonYield 12 servings Ingredients2 pints cherry tomatoes, halved¾ cup sugar½ cup waterPinch of salt2 Tablespoons balsamic vinegar1 pint vanilla ice creamSprig fresh basil for garnishInstructionsCombine tomatoes, sugar, water and salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring often.Reduce heat and simmer, … Continued
French Lentil Salad
Cooking lentils in wine with garlic and onions make a very flavorful base for a salad. You can make them ahead (see recipe below) to assemble the salad in a snap. Use leftover rotisserie chicken, smoked lake trout, or omit the meat altogether to make it vegetarian. PrintFrench Lentil SaladAuthor Brooke Martin IngredientsFrench green lentils … Continued
Pickled Rhubarb Salad
PrintPickled Rhubarb SaladAuthor Jill HolterYield 4 Local rhubarb is bursting out of farms and gardens! Quick-pickling rhubarb stalks adds extra flair and pairs well with local fennel bulbs, celery stalks and leaves, and zingy-but-sweetened red wine vinegar. Ingredients2 large rhubarb stalks, sliced diagonal and ¼-inch thick1 cup red wine vinegar¼ cup sugar2 teaspoons salt1 fennel … Continued