Top 8 Allergen-Free Rice Noodles
Lemon Ginger Sunflower Seed Sauce
Grilled Nectarines, Fresh Berries, Mint and Basil
This ambrosial rice noodle dish was created to have broad appeal to both those with food allergies and those without. In addition to being gluten-free and vegan, it is also free from the Top 8 Allergens – peanuts, tree nuts, soy, milk, eggs, wheat, fish, and crustacean shellfish. These eight foods (and any ingredient that contains protein derived from one or more of them) account for an estimated 90 percent of allergic reactions.
The rice noodles are manufactured in Thailand in an allergen free and dedicated gluten-free facility. The sunflower butter is a product of the USA and processed in a facility free from the top 8 allergens. Explore Cuisine Brown Rice Noodles are tossed with a tasty sauce made with lemon, ginger, garlic and SunButter Sunflower Butter in this summer-y dish with smoky grilled nectarines, juicy berries, and fresh herbs.
Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening.
There is no cure for food allergies. Strict avoidance of food allergens — and early recognition and management of allergic reactions to food — are important measures to prevent serious health consequences. (From FDA here)
Top 8 Allergen-Free Rice Noodles Recipe
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Strawberry Caprese Salad with Burrata
Not that our favorite Caprese salad (tomatoes, mozzarella, basil and olive oil) needed any improvement, but here, the classic savory summer salad is transformed by adding sweet strawberries & balsamic syrup. The combination is stellar.
Super-juicy and seductively aromatic, strawberries highlight the what is most memorable about this time of year’s produce. Tomatoes and strawberries have a curiously delightful affinity for each other. A light drizzle of aged balsamic vinegar adds a touch of sweet acid that brightens the entire dish. Creamy rich burrata takes the mozzarella to the next level.
By choosing only the best ingredients – fresh picked Italian basil, the juiciest most flavorful heirloom tomatoes, ripest organic strawberries, and high quality olive oil & aged balsamic vinegar – this salad can stand alone as a most satisfying evening meal. Serve with a good chilled rosé, and this dinner more than anything will evoke the pure taste of the season. No better way to enjoy a hot summer evening…
Strawberry Caprese Salad with Burrata Recipe
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Everything But The Bagel Vinaigrette
Farro Cucumber Date Salad
I like to make my salads from scratch, using the freshest ingredients dressed with a homemade vinaigrette. Today I took a short-cut.
Trader Joe’s sells a snappy seasoning blend with a clever name called Everything But the Bagel made with black and white sesame seeds, sea salt, garlic, onion, and poppy seeds. I put a scoop of the seasoning blend into a mixture of olive oil, vinegar, and agave syrup. It was a surprisingly good vinaigrette with sweet and savory flavors and a nice crunch. The dressing paired perfectly with my farro cucumber date salad. It was visually stunning too, with contrasting black and white seeds; ribbons of cucumber swirling around the platter; and just a few scattered edible flowers that made the neutral brown-green palette come alive.
Farro Cucumber Date Salad Recipe
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Semi-Frozen Vegan Cheesecakes
Cashew Coconut Filling
Date Walnut Crust, Frozen Berry Topping
I really like the idea of having an elegant little dessert on-hand. One that is homemade and ready to serve simply by thawing for 10 to 15 minutes. Beyond tasty, this recipe is also gluten-free and vegan so it appeals to all my guests!
The icy cold dessert would be great any time of year, but it is especially nice for summer entertaining topped with fresh berries that have been frozen to get that cool frosty look.
Semi-Frozen Vegan Cheesecakes Recipe
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Black Beans, Salsa Verde, Fried Eggs
I got such a kick out of an email from Bon Appétit today: “If you take a photo of something in a cast-iron pan, it increases your engagement by 132 percent.”
Anyone who knows and loves the flavors of classic Mexican “chilaquiles” will fall for this dish where rigatoni stands in for corn tortillas. Chilaquiles is traditionally made of fried tortillas smothered in salsa (green or red) and garnished with cheese. Eggs, avocado, onion, sour cream, beans, chicken, cilantro and a whole host of other ingredients can be incorporated into the dish. It is designed to use up leftover ingredients.
I served it in a cast-iron pan! Yay for “engagement.” And the pan is no less a collector’s item. Griswold manufactured high-quality cast-iron cookware in Erie, Pennsylvania beginning in 1865. The plant closed in 1957.
This Griswold #14 pan is between 60 and 77 years old. Due to the size of the logo, we know the pan was produced somewhere between 1940 and 1957. Older Griswold cast-iron skillets have a larger logo.
Pasta Chilaquiles-Style Recipe
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Spanish Chilled Tomato Soup aka Salmorejo
Hailing from the South of Spain, the refreshing chilled tomato soup called salmorejo is ideal for warm weather entertaining and the perfect soup to kick off a delicious summer.
Traditionally, salmorejo is garnished with chopped hard boiled egg and Serrano ham. Here, as a nod to salmorejo’s close relative, gazpacho, I keep this version meatless by substituting cucumber spirals for the ham. It is often finished with a drizzle of olive oil, however I jazz it up with cool crema and fiery chili oil. A jammy egg sits on top. Purple garlic blossoms make a pretty addition, hinting at the garlic in the soup.
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