Health & Diet: Gluten Free
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
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