It is picking time! I harvest first thing in the morning, as the weather is heating up and the lettuce gets wilted in the afternoon.
The first picking produced enough salad greens to make dinner. I carefully cut the oldest leaves and let the others mature for the next meal. Below is a great recipe that is naturally gluten free and tasty for everyone.
Homemade Gazpacho Dressing
3 Tablespoons tomato juice I buy a six pack of small cans of tomato juice and will have it on hand for future salads.
2 Tablespoons red wine vinegar
1 Tablespoon extravirgin olive oil
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 garlic clove minced
Combine ingredients and stir well.
6 cups of salad green – Homegrown is best! And store bought is good too. Also, the salad ingredients can be halved for a smaller salad.
2 diced tomatoes
1 diced cucumber
1/3 cup of feta cheese
1/2 orange bell pepper diced (or what ever color you like)
1 small bunch of green onions chopped
1 (16 ounce) can of cannellini beans rinsed or any white bean
Toss ingredients into a salad.
I like to serve the dressing on the side, as I usually don’t finish the salad at one meal. The dressing is strong and only a small amount is needed per serving. It is great for any salad.
*Check out my blog category “Gluten Free” for more easy GF recipes with everyday ingredients.
Adapted from Cooking Light
It is time to flashback to some Gluten Free cooking. There is nothing like some Pulled Pork BBQ in the summer time. Once the Pulled Pork is made, it can be used in a couple more recipes. If you have had enough, it is easy to freeze the meat. I put some extra BBQ sauce on top of the pork before popping it into the freezer.
My favorite is the Tostados. I love the crunchy tortilla and guacamole.
- If you know someone that has been recently diagnosed with Celiac Disease, please send them to my blog. I have easy recipes made from everyday ingredients and enough variety to keep them cooking for until they figure out how to eat gluten free.
The Flashback this week is Onion Casserole. It is a naturally Gluten Free recipe that everyone will enjoy.
If you need to eat GF or are newly diagnosed, please check out the recipes on the Gluten Free part of my blog. All are easy to make with ordinary ingredients that can be found in your local market. I have included a variety of foods to get you started on the diet.
Many bloggers that I follow are commenting on the end of the growing season and colder weather. We experienced frost a week ago and now the temperatures are climbing up to the high 70’s. Yes, one day the heat is on and the next the air conditioner is running. The big question of the day is shorts or long pants.
None the less, it is a good time of year for a hearty stew. Cider Stew happens to be Gluten Free and interestingly, tapioca is used as the thickener.
It is hard to believe that Thanksgiving is just days away. I am flashing back to a gluten free recipe for Pumpkin Flan. It is really, really creamy and delicious. The Flan can be easily transported in the baking pan and turned out onto a plate at your destination. Needless to say, I take my own dessert with me to Thanksgiving dinner.