- September 1st, 2014UnfeaturedWeekly Recipe:NonWeeklySure to become your favorite side dish, using this light and crunchy batter is a great way to get the family to eat their veggies.
¾ cup buttermilk
1 cup gluten-free all-purpose flour
1 teaspoon garlic powder
2 teaspoons salt
½ teaspoon black pepper
4 cups oil
½ pound green beans, trimmed
Combine buttermilk, flour, garlic powder, salt, and pepper in a medium bowl; whisk until smooth. Heat the oil in a large saucepan or Dutch oven to 375 degrees when measured with a candy thermometer. Dip the green beans, in batches, in the batter and fry in hot oil for 3 minutes or until golden brown. Spoon beans out of the oil with a slotted spoon and drain on paper towels. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD
- September 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyBring out the best flavors of this veggie with browned butter and lemon.
1 pound asparagus, trimmed
1 tablespoon olive oil
2 tablespoons butter
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon fresh organic lemon zest
Preheat oven to 450 degrees. Toss asparagus with olive oil on a rimmed baking sheet. Roast for 10 minutes, stirring once halfway through roasting. Meanwhile, heat the butter in a small skillet over medium heat until just browned, stirring occasionally. Remove from heat. Toss asparagus with the browned butter, salt, pepper, and lemon zest. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD
- July 1st, 2014UnfeaturedWeekly Recipe:NonWeeklySERVES 4
18 stalks asparagus (about 1 pound), tough ends removed
9 thin slices prosciutto (about 4 ounces), halved lengthwise
1 teaspoon grated orange zest
1 tablespoon freshly squeezed orange juice
1 teaspoon grated Meyer lemon zest
1 tablespoon freshly squeezed Meyer lemon juice
1 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
Soak the plank for at least 1 hour and up to 24 hours.
Wrap each asparagus stalk with ½ slice of prosciutto, leaving the tips of the asparagus exposed.
In a small bowl, whisk together the orange zest and juice, lemon zest and juice, oil, salt, and pepper. Set aside.
Prepare the plank for grilling. Place the asparagus spears on the plank in a single layer. (If the asparagus does not fit in a single layer, then grill them in batches.) Close the lid and grill for 15 minutes, or until the prosciutto is crisp. Transfer the asparagus to a platter. Drizzle with the citrus vinaigrette and garnish with the parsley. Serve warm or at room temperature. Source: © 2014 by Dina Guillen. Reprinted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sasquatch Books. Image by Rina Jordan.
- July 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyThese sweet ‘n’ spicy potatoes make the perfect side dish to accompany any meal. Serves 4.
2 large sweet potatoes, peeled and chopped into 1/2 -inch pieces
3 cups cooked chickpeas
1 large onion, peeled and chopped
1 teaspoon cinnamon (or more to taste)
1 teaspoon sea salt (or more to taste)
2 tablespoons coconut oil, divided
Preheat oven to 425 degrees and line a large baking sheet with parchment or a nonstick liner. Peel and chop sweet potatoes. In a large bowl, add the cooked chickpeas, uncooked sweet potatoes, chopped onion, cinnamon, salt, and 1 tablespoon coconut oil. Mix well. Spread onto prepared baking sheet and place in the oven for 35 to 40 minutes. Remove from oven and place into a large bowl. Add the remaining 1 tablespoon of coconut oil and stir well to coat. Add additional sea salt if preferred. Source: Angela Liddon, ohsheglows.com