Tag Archives: gluten free

White Bean and Arugula Salad

One last no cook dish before the summer is over!!  I actually make this year round since the ingredients are pretty season-less.  This dish is a great side to roast chicken, pistachio crusted pork tenderloin, or as part of a picnic.  Since its no cook it can also be served at room temperature.  I actually like the beans after they have sat in the vinaigrette for a while – let it sit for at least 15 minutes but overnight is even better.

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I would hold off on adding the arugula as it will wilt, until right before you serve.  I like to bring the left overs in as lunch even with the wilted arugula, it doesn’t change the taste it just doesn’t look as pretty.

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I know a lot of you are wondering why I used canned beans – the main reason is convenience, with them this dish takes 5 minutes.  However, I have to be honest with you all – I cannot cook dried beans.  Every time I try I end up with a mushy mess or under cooked beans.  Perhaps someday I will conquer them along with fresh pasta but until then, thankfully we have the can!  Check back in on Thursday where I am posting the PERFECT way to say goodbye to summer.

White Bean and Arugula Salad (printable version at the end of the post)

Inspiration:  Labor day picnics
Special Equipment:  none

  • 1 can of cannellini beans, drained and rinsed
  • 1/4 cup finely chopped shallot, around 1 small shallot
  • 1/2 teaspoon fresh thyme leaves, chopped
  • 1/2 a lemon zested and then the whole lemon juiced
  • 2 tablespoons olive oil
  • salt, pepper and a pinch of red pepper flakes
  • 2 handfuls of arugula

In a large bowl toss the beans with the shallot, thyme, lemon zest and juice and olive oil.  (Remember my trick and use the back of your zester to catch the lemon seeds as you juice it.)  Season with salt and pepper and the red pepper flakes.

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Let the beans sit in the vinaigrette for at least 15 minutes or up to overnight in the fridge (let the beans come to room temperature if you are storing in the fridge).  Don’t worry if it looks like there is too much liquid – the beans will take on some of it and it will leave some to coat the arugula.  When you are ready to serve toss in the arugula and serve.

White Bean and Arugula Salad

  • Servings: 3-4
  • Print

Special Equipment:  none

  • 1 can of cannellini beans, drained and rinsed
  • 1/4 cup finely chopped shallot, around 1 small shallot
  • 1/2 teaspoon fresh thyme leaves, chopped
  • 1/2 a lemon zested and then the whole lemon juiced
  • 2 tablespoons olive oil
  • salt, pepper and a pinch of red pepper flakes
  • 2 handfuls of arugula

In a large bowl toss the beans with the shallot, thyme, lemon zest and juice and olive oil.  (Remember my trick and use the back of your zester to catch the lemon seeds as you juice it.)  Season with salt and pepper and the red pepper flakes.

Let the beans sit in the vinaigrette for at least 15 minutes or up to overnight in the fridge (let the beans come to room temperature if you are storing in the fridge).  Don’t worry if it looks like there is too much liquid – the beans will take on some of it and it will leave some to coat the arugula.  When you are ready to serve toss in the arugula and serve.

 

Mexican Beans and Greens

Beans and Greens is a super traditional Italian dish that is usually made with bitter escarole greens and creamy white cannellini beans.  I love this dish and make it often.  However, for Fiesta Friday I wanted to come up with a Mexican version.  Black beans sub in along with black kale to give this dish a more rustic touch and mezcal is thrown in for good measure.  I had lovely spring onions from the farmers market but you could use a red onion, or regular white onion no problem.  This dish comes together really quickly and can be a great vegan/vegetarian main dish served alongside quinoa or rice.  I love to have it with braised turkey tacos or grilled skirt steak.  This is a great side to make extra of so you can have it for lunch the next day – really filling and healthy with a ton of flavor.  Happy Fiesta Friday and see you all next week!

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Mexican Beans and Greens (printable version at the end of the post)

Inspiration:  a spicier, smokier version of the Italian classic
Special Equipment:  none

  • 3 tablespoons olive oil
  • 1 bunch spring onions, chopped or 1 medium red or white onion, chopped
  • 2 cloves of garlic, minced or grated
  • 1 jalapeno, chopped
  • 1 can black beans, drained and rinsed
  • 1 large bunch of black kale (also called dinosaur or lacinato) – leafy part ripped off the stem and sliced thinly
  • 1/2 cup mezcal

In a large skillet (that has a lid) heat the olive oil over medium heat.  Add the onions, garlic (being careful not to burn the garlic) and jalapeno.  Cook for 3-5 minutes until the onions are soft.  Add in the beans and kale and toss so everything is combined.

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Add the mezcal and cover – adjust the heat until it is just simmering, usually low or medium low.  Cook for 10 minutes.  Remove the cover and season with salt and pepper.  If the liquid hasn’t all cooked off yet cook uncovered for several more minutes.

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Mexican Beans and Greens

  • Servings: 4
  • Print

Special Equipment:  none

  • 3 tablespoons olive oil
  • 1 bunch spring onions, chopped or 1 medium red or white onion, chopped
  • 2 cloves of garlic, minced or grated
  • 1 jalapeno, chopped
  • 1 can black beans, drained and rinsed
  • 1 large bunch of black kale (also called dinosaur or lacinato)
  • 1/2 cup mezcal

In a large skillet (that has a lid) heat the olive oil over medium heat.  Add the onions, garlic (being careful not to burn the garlic) and jalapeno.  Cook for 3-5 minutes until the onions are soft.  Add in the beans and kale and toss so everything is combined.  Add the mezcal and cover – adjust the heat until it is just simmering, usually low or medium low.  Cook for 10 minutes.  Remove the cover and season with salt and pepper.  If the liquid hasn’t all cooked off yet cook uncovered for several more minutes.

 

Gluten Free Not Flavor Free!

I think at this point almost everyone has a friend or family member who is gluten intolerant or has celiac disease.  More and more restaurants are accommodating these diners and there are a ton more gluten free products on the market.  I entertain friends that are vegetarian, vegan, allergic to shellfish, mushrooms, even poultry!  However, gluten free was uncharted territory until our dear neighbors the Ryan’s had their cousin Kaycie come and stay with them.  As a carboholoic, avoiding gluten sounded like my worst nightmare but when coming up with a menu that Kaycie could eat and others could enjoy I started to realize that there are a lot of terrific options out there.  I don’t want to minimize the hassle these folks go through at all, I was only doing this for one night, but if you are careful and conscientious about what you are putting into your food I was delighted to find out you can have a very hearty and delicious meal without gluten.  This dinner party feeds a small army (about 8 to 10 very hungry people) and is delicious whether you are gluten free or not.

Winter Squash Soup With Cider Cream

This super creamy soup is really complex with the addition of the apple cider and the toppings of cream, chili oil and chives.  I got it from the Edible DC magazine – if you have never checked this mag out you must immediately!  The pictures are beyond gorgeous and they have delicious, seasonal recipes.  Inexplicably it’s free and just an incredible resource to find local purveyors.  You can find it at lots of places around the city like Union Market, most Whole Foods and Glen’s Garden Market (there is also a list on their website).  Edible is in several other cities, so if you are not in DC check and see if your city has one.  This soup got rave reviews from the youngest guest at the dinner party!

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Aleppo Pepper-Roasted Pork with Shallot Vinaigrette

Cooking a 10 pound bone in pork shoulder is not for the faint of heart or if you are on a short time frame (it takes over 7 hours to cook!) but is totally worth it.  The boys were totally drooling over this somewhat Flinstone-esque roast when it came out of the oven.

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 The pepper crust is so delicious and a great foil to the rich meat.  This thing screams for leftover sandwiches the next day so go ahead and get the full 10 pound roast, also keeping in mind that bone is pretty big.

Peas and Prosciutto

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If the 10 pound pork roast wasn’t enough for you (I said gluten free not vegetarian right??) then add this easy side of peas sautéed with a bit of prosciutto.  It was important to have something green on the table and with frozen peas you add a dash of springtime to a cold weather meal.

Parmesan Polenta

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Polenta is a lifesaver for gluten free folks – since its made of ground cornmeal there is no gluten but it satisfies the “starch” component of a balanced menu.  You can use any recipe you like, just make sure not to skimp on the parmesan on top!

Chocolate Cassis Cake

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It’s not a big celebratory dinner party without dessert but I didn’t want to have to resort to ice cream or some sort of gluten free mix.  Instead I went with this amazing flourless cake from the Barefoot Contessa.  There are no leavening agents in it so it sort of crumples when you take it out of the oven, but never fear that’s what the delicious ganache topping is meant to cover up!  Served with cassis soaked berries it’s a super-rich delicious way to end the meal.

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