gluten free

Zucchini with Garlic and Dried Crushed Red Pepper

By | gluten free, posts, side dish, vegan, vegetarian, zucchini

Servings: 1-2

3 Tbsp olive oil
2 pounds zucchini, halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 tsp dried crushed red pepper
Salt, to taste
1 Tbsp chopped fresh parsley

Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve. 

Creamy Zucchini Spread

By | appetizer, gluten free, herbs, posts, vegetarian, zucchini
DateMonday, April 9, 2012 at 2:21PM

Servings: 6-8
Great on sandwiches as an alternative to mayonnaise, on crackers, or with fresh veggies.

2 medium-size zucchini (1/2 pound)
1 tsp tarragon or white wine vinegar
1 tsp sugar
1 tsp salt
1/4 cup packed fresh parsley sprigs
1/4 cup chopped fresh chives
1 (3 oz) package cream cheese, softened
1/4 tsp ground black pepper

Line medium-size bowl with double thickness of cheesecloth. Coarsely grate unpeeled zucchini into the cheesecloth. Squeeze grated zucchini very lightly over bowl to extract some of the moisture from zucchini. Sprinkle with vinegar, sugar and 1/2 teaspoon salt. Toss gently; cover; set aside 1 hour. In food processor, with chopping blade, process parsley and chives until very finely chopped. Gather ends of cheesecloth; squeeze zucchini to drain out as much liquid as possible. Add drained zucchini to processor; process until smooth. Add softened cream cheese, remaining 1/2 teaspoon salt, and the pepper. Process until well-combined. Press into small bowl. Cover and refrigerate several hours or overnight.

Country Living

Parsnips and Carrots with Orange Butter

By | carrots, gluten free, posts, side dish, vegetarian

Servings: 2

1 cup water
1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick 
1/3 cup fresh orange juice
1/8 tsp freshly grated orange zest
1 Tbsp unsalted butter

In a skillet, combine the water, parsnips, carrots and salt to taste and simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.

Broccoli Rabe with Garlic and Pecorino Romano Cheese

By | broccoli, gluten free, posts, side dish, vegetarian

Servings: 4

2 pounds broccoli rabe,* tough stems peeled
1/4 cup extra virgin olive oil
5 garlic cloves, coarsely chopped
6 Tbsp freshly grated pecorino Romano cheese
Toasted pine nuts

Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.

Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle with remaining 2 tablespoons cheese and toasted pine nuts.

*Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets.

Basil and Parsley Pesto

By | gluten free, herbs, posts, vegan, vegetarian
DateMonday, April 16, 2012 at 12:32PM

Servings: 6

1 bunch of basil
1 bunch of parsley
1 clove of garlic
1/4 cup olive oil
Salt and pepper, to taste

Process all ingredients in a blender or chop ingredients as small as possible. Mix together and use on veggies, bread, pasta or any other food that sounds delicious.

Quick Pickled Green Beans

By | food preservation, gluten free, green beans, posts, side dish, vegan, vegetarian

Servings: 6

1/2 pound  whole green beans
1/2 red bell pepper, cut into strips
1 jalapeño or other hot pepper, cut into strips
1 large clove garlic, cut in half
1 bay leaf
1 cup white  vinegar
1 cup water
1/2 cup apple juice
1 Tbsp sugar
1 Tbsp salt
1 Tbsp whole coriander seeds
1 Tbsp mustard seeds
1 Tbsp whole peppercorns
Dried herb substitutions
2 tsp coriander
2 tsp powder mustard
2 tsp black pepper

Wash green beans; remove stem ends. Place in glass dish just large enough to hold green beans and 2 1/2 cups liquid. Add bell pepper strips, jalapeño, garlic and bay leaf with beans.
Place remaining ingredients in medium saucepan. Heat to a boil; stir to dissolve sugar and salt. Reduce heat; simmer 5 minutes. Pour mixture over green beans, making sure beans are fully submerged in liquid. If not, add additional hot water to cover.
Cover; refrigerate 12 – 24 hours. Remove and discard bay leaf before serving. Flavor improves in 48 hours and beans may be kept refrigerated for up to five days. Remove vegetables from liquid before serving.

Easy Home Cooking Magazine
Adapted by Meg Paccione

For information on safe food preservation techniques see Colorado State University Extension website.


By | appetizer, gluten free, posts, tomatoes, vegan, vegetarian

Servings: 1-2

2 tomatoes
1/4 onion
2 garlic cloves
1/4 cup cilantro
1/2 lime, juiced
Jalapeno, to taste
Salt, to taste

Chop and mix all ingredients. Allow to sit for 1/2 hour or more before serving.

Sweet Corn and Tomato Salad with Fresh Cilantro

By | corn, gluten free, posts, salad, tomatoes, vegan, vegetarian
DateThursday, April 12, 2012 at 11:52AM

Servings: 8-10
Fresh corn from a farmers market or a farmstand will taste the sweetest.
Note: Add a can of black beans for a great protein option!

10 ears fresh corn, husked
2 pounds plum tomatoes, cut into 1/2-inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 Tbsp red wine vinegar

Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.

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