Wednesday, August 26, 2015

Drake Devonshire English Pea Salad


It’s all about the peas in this salad, but the dressing really is the star. Credit for the original recipe goes to Head Chef Mathew DeMille at the Drake Devonshire Inn in Ontario, Canada.

Featured in this month’s Food & Wine Magazine, this beautiful and fresh-tasting salad is, of course, delicious in any language.



Ingredients:

Dressing:

4 teaspoons apple cider vinegar
2 teaspoons fresh lemon juice
1 garlic clove, minced

1 tablespoon pure maple syrup
1/2 teaspoon Dijon mustard
1/4 cup Grapeseed oil

Kosher salt and freshly-ground pepper, to taste

Salad:

3 cups (3/4 pound) snow peas
2 cups shelled fresh English peas
1/2 cup mixed micro-sprouts
1 radish, thinly sliced with mandolin
1/2 teaspoon black sesame seeds
1/2 teaspoon white sesame seeds, toasted in hot frying pan 2-3 minutes; or purchased pre-toasted

1 head of radicchio
1 head of endive

Directions:

Dressing:

1. Whisk the vinegar with the lemon juice and garlic; set aside for 5 minutes to let flavors blend together.

2. Whisk in the maple syrup and mustard; gradually whisk in the oil and season with salt and pepper.

Salad:

1. Trim the ends of the snow peas. Halve about 1/3 of the snow peas on the diagonal. Julienne the rest of the peas vertically. 

2. Boil a pan of salted water and blanch the snow peas and English peas for about 30 seconds; drain the peas, and pat dry with paper towels.

3. In a large bowl, toss the peas, sprouts, radish and 4 - 5 tablespoons of the dressing. Place the endive and radicchio leaves on plates or platter. Top with the pea salad. Sprinkle with sesame seeds.

Serve with the additional dressing on the side.

#paleo #salads #vegetarian #glutenfree #dairyfree #foodphotography








































Wednesday, August 19, 2015

Kid-Friendly Snacks: Roasted Cauliflower Hummus

kid friendly roasted cauliflower hummus
One of the highlights of working as a classroom aide in kindergarten was 10:00 Snack. Parents provided the food and their child passed it out at our communal gathering outside on the playground.

From my observations, one of the most popular snacks was not what you might guess: cut veggies with hummus.

But eating too many legumes can cause digestive issues as well as block nutrient absorption. Did this recipe taste as good as hummus made with chickpeas? Of course not, but the traditional flavor palette and texture were still satisfying - and what a delicious way to eat cauliflower.

In addition to offering a healthy snack, my guess is that your child (and you) will clean the plate!

Ingredients:

1 small head of cauliflower, cored and cut into florets
2 tablespoons olive oil
2 teaspoons cumin
1/4 teaspoon sea salt

1/2 cup tahini
1 medium garlic clove, minched (optional)
1 lemon, juiced
1/3 teaspoon paprika (optional)

Veggies of choice: cucumber, plum tomatoes, carrots, mushrooms, etc.

Instructions:

Preheat oven to 500 degrees F.

1. Toss the cauliflower, olive oil, cumin and sea salt in a bowl. Put mixture on a baking sheet, and bake for about 25-30 minutes, until a fork goes through the florets easily. Cool.

2. Put the roasted cauliflower, tahini, lemon juice, and garlic (if using) in a food processor. Mix for about 30 seconds until the ingredients form a soft paste-like consistency.

3. Sprinkle with paprika (if using). Serve with chopped veggies.

#paleo #kidsnack #veggies #glutenfree #dairyfree #indianfood #Indian

*Recipe adapted from www.thepaleoplan.com website.
















Wednesday, August 12, 2015

Tuscan Fig Cake

gluten free fig cake

Freshly-picked figs were just being set out on tables at the Sunday Farmers’ Market. What better excuse to make a cake? 

The almond extract flavoring and denseness of this cake evoked images of sitting in a garden in Tuscany with a glass of red wine and, perhaps, Strega Nona? No matter where you are ~ Buon Appetito!

Ingredients:
Everyone’s Italian Grandmother

1 cup raw almonds
1/4 cup pure cane sugar + 1 tablespoon for sprinkling 

1/4 cup gluten-free flour, preferably Cup4Cup
1/2 heaping teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt

3 large eggs
4 tablespoons butter, melted
2 tablespoons honey
1/2 teaspoon almond extract

8 - 10 figs

Instructions:

Preheat oven to 375 degrees, F. Butter a 9” pie pan and set aside.

1. In a food processor, add the almonds and 1/4 cup sugar. Mix for about 30 seconds, until almonds are finely chopped.

2. Add the flour, baking powder, cinnamon, and salt in the food processor and pulse a few times until well mixed.

3. In a medium bowl, whisk the eggs until they are light and fluffy. Whisk in the melted butter, honey, and almond extract until combined. Pour into buttered pie pan.

4. Cut the figs in half lengthwise, and press each half into the batter. Sprinkle the remaining tablespoon of sugar on top.

5. Bake for 25 - 30 minutes, or until a toothpick comes out clean. Cool.

#paleoinspired #figs #cake #glutenfree #dairyfree #Italian

Recipe adapted from the Butter Loves Company website.















Wednesday, August 5, 2015

Asparagus, Egg & Bacon Bits

Chef Giada de Laurentiis nailed this recipe* for her pan-fried asparagus and egg dish. Lemon zest and red pepper flakes add unexpected flavor bursts, and the creamy egg yolk and toasted bread crumbs provide delicious contrasting textures.

Substituting sugar-free bacon bits for the parmasean cheese and gluten-free bread crumbs for the panko didn't take anything away from the final result.

Enjoy this easy recipe for a light summer “anytime” meal. No one will even know it’s “paleo."



Ingredients:

6 bacon strips, preferably no-sugar added

5 tablespoons olive oil (separated)
1/2 cup gluten-free bread crumbs

1 teaspoon grated lemon zest
1 teaspoon red pepper flakes
1/2 cup chopped flat parsley

1/8 plus 1/4 teaspoon kosher salt, separated

1 pound thin asparagus, trimmed

4 large eggs

Finishing salt (Maldon or Fleur de Sel) and freshly-ground pepper, to taste

Directions:

1. Brown the bacon in a frying pan. Put on paper towels to drain, and responsibly dispose of bacon grease. Chop bacon into small bits when cool.

2. Wipe the frying pan. Heat 2 tablespoons of the olive oil to medium. Add the bread crumbs and stir to slightly toast, a couple of minutes. Pour into small bowl to cool.

3. To the cooled bread crumbs, add bacon bits, lemon zest, red pepper flakes, chopped parsley, and 1/8 teaspoon salt. Stir to mix well.

4. Wipe the frying pan. Add 2 tablespoons oil, and heat over medium high. Add the asparagus spears and 1/4 teaspoon salt. Turn the spears frequently and cook until they are slightly browned and starting to get limp, about 4-5 minutes. Insert a fork in the thickest part of the stem to make sure they are cooked through. Divide asparagus among 4 serving plates. Sprinkle asparagus with some of the bread crumb mixture.

5. Add 1 tablespoon olive oil to pan. Fry 2 eggs, scooping oil over the eggs with a spoon until the whites have set but the yolk is still runny. Place 1 egg over asparagus (2 plates), and cook the remaining 2 eggs. Put these eggs on the last two plates over the asparagus.

6. Sprinkle remaining bread crumb mixture over top of eggs. Add finishing salt and pepper to taste.

Serve.

#paleo #bacon #glutenfree #dairyfree #veggies #healthyeating

*Recipe adapted from Giada de Laurentiis’ recipe in the August Food & Wine Magazine.