AMAZING Gluten-Free Pasta Summer Salad

*gluten free pasta salad

You can use all of the vegetables you love in this amazing pasta dish- edamame instead of chickpeas, more or less of your faves but this is a WINNER- PERFECT for pot lucks and summer gatherings.

AMAZING Gluten-Free Pasta Summer Salad

½ red bell pepper, small dice

½ green bell pepper, small dice

1 carrot, small dice

½ small red onion, small dice

1 stalk celery, small dice

1c cooked chickpeas, rinsed and drained

3c uncooked pasta, fusilli (or another desired shape)- I use Bionaturae and LOVE it

1T sweetener (raw agave, raw honey, maple)

1T apple cider vinegar

1c vegan mayo

1/4c fresh lemon juice

2T extra virgin olive oil

1t pink salt

1/4t fresh black pepper

Cook the pasta according to directions, drain and let stand until cool but warm.

In a large bowl, mix all of the veggies with the other dressing ingredients and toss well. This mix should be well seasoned before adding the cooked pasta- if not adjust for saltiness, sweetness as desired.

Add the pasta and with a large spoon, mix well until all of the pasta is well incorporated into the vegetable dressing. Allow to stand on the counter for at least 30 minutes- I am not sure why, but this prevents the Gluten-Free pasta from getting hard when it is refrigerated! You can enjoy this at room temperature or cold. FRICKEN delicious.

Broccoli & Potato Soup with Brown Rice

*broccoli and potato soup with brown rice

Everything local, the broccoli, potatoes, carrots, garlic, even the ginger. Such an easy soup, so delicious and warming. You could replace the brown rice with another grain or even with a pasta of your choosing.

Broccoli & Potato Soup with Brown Rice

2c potatoes, peeled and medium diced

1c onion, small dice

1 carrot, small dice

1 bunch broccoli, separate florets, stems medium dice

1 bouillon or veggie broth to replace the water

4c boiling water

1” piece of fresh ginger, grated

1-2c cooked brown rice

1t Hot sesame oil *opt

½ t black pepper

2T olive oil

In a separate kettle, heat up the water. In a soup pot, heat up the olive oil. Add the onions and sauté until golden. Add the carrots and cook for a minute or so before adding the potatoes, broccoli stems and the rice. Add in salt and pepper, hot pepper, and stir until well incorporated. Cover with the hot water and add the bouillon.

Bring to a boil and let simmer for 25-30. Add the broccoli florets, ginger and the sesame oil and simmer for an additional 5-10 minutes. Adjust the seasonings.

Non Traditional Potato Onion Leek Soup

*Potato Onion Leek Soup

I came home from teaching yoga and wanted something quick and satisfying. The smell of soup cooking is so rewarding, so comforting for me. Everything was local, the potatoes, leeks, and the celery were from the Greenfield Farmers Market, the onions, parsley, hot peppers were from my garden. I partially blended this with an immersion blender and then added the parsley; kale or other greens would be really awesome as an addition toward the end of cook time but not necessary. So delicious. So yum. #nonleft

Non Traditional Potato Onion Leek Soup 

Wheat-Free, Gluten-Free

2c thin skinned potato, washed and large dice

1 small red onion, coarsely chopped

1 clove garlic, minced

1 stalk celery

1 leek, trimmed, rinsed and sliced

2c greens; spinach, kale or collards *optional

1/4t black pepper

1 small fresh hot pepper or 1/2t cayenne pepper flakes

1 vegetable bouillon cube (or 1T veggie broth powder)

1t chipotle powder

3T extra virgin olive oil

4c boiling water or vegetable broth (omit the bouillon)

1t salt or to taste

Bring 6c of water to a boil, in case you need more.

In a large soup pot, add the olive oil and sauté the onions, celery, hot pepper, and garlic until golden and soft. Add the potatoes, salt, black and chipotle pepper. Continue to sauté until the veggies turn bright, stirring often. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes. You can blend for a smooth soup or partially blend with an immersion blender or leave as is. In the last 10 minutes of cooking, add the fresh greens if using. Adjust the seasonings before serving. Serve with crusty bread or add GF pasta or grains of your choosing.

Sautéed Zucchini, Pablano Pepper & Onions with Pan Toasted Polenta

*Sautéed Zucchini, Pablano Pepper & Onions with Pan Toasted PolentaAll of this taken is out of the garden so the flavors are NOW. Delicious, spicy and just a bit sweet from the onions and squash. Fresh corn in this would be killer.  I had this with Smashed Potatoes and Pan Fried Tempeh as a meal….DELISH.

Sautéed Zucchini, Pablano Pepper & Onions  with Pan Toasted Polenta

1 medium zucchini or 2 smaller- thinly sliced

½ an onion red or white, thinly sliced

1 Pablano pepper, sliced

1/2t pink salt

1/4t black pepper

2T olive oil

1/2t chipotle powder

3T yellow cornmeal (I use locally ground)

In a large sauté pan over medium high heat, add the olive oil and brown onions and pan fry until toasted on the edges. Add in the squash slices and peppers and toss quickly in the pan to coat and then let the vegetables sit for 1-2 minutes to gain some color. Sprinkle in the corneal and then toss around the pan again until the corneal is just toasted and golden. Salt and pepper to taste. Serve immediately.