Tag Archives: salad

Dairy Free, Gluten Free, Recipes

Gluten Free Recipe – Salade Niçoise

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Gluten Free, Dairy Free Recipe – Salade Niçoise

Salade Niçoise

 

Ingredients list:

  • a soft-boiled egg
  • a handful of cherry tomatoes, quartered, slightly seared
  • 10 haricots verts (French green beans), slightly steamed
  • a couple red, orange, and/or yellow baby bell peppers, also slightly seared
  • a couple fingerling potatoes, boiled fork tender then quartered
  • 3 or four slices of cucumber
    1/2 ouce field greens
  • 1/2 ounce baby spinach
  • 1 sardine fillet, packed in oil, drained
  • a teaspoon of capers
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/8 teaspoon freshly crushed black peppercorns
  • a pinch of salt

Mix together the olive oil, vinegar, salt and pepper. Arrange everything around the sardine fillet, drizzle with the dressing mixture. Voila. A delicious and hearty gluten free, dairy free meal that will fill you up and give you long-lasting energy for quite a while… and fish breath. (cats will love you)

 

 

Recipes

Avocado Onion Salad

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Avocado Onion Salad

If you’re looking for a great tasting gluten-free, dairy-free meal, try this Avocado Onion Salad from my friend Geninne Zlatkis:

Avocado Onion Salad

  • 1 ripe avocado, peeled, cored, sliced into 3/4 inch chunks
  • 2 hard boiled eggs, peeled and cut in half
  • 1 medium onion, peeled and sliced
  • juice from one lime half
  • sea salt
  • extra virgin olive oil
  • ground pepper

To make the onion milder, just salt it generously and let it sit for 15 minutes, rinse them well and squeeze out any excess water between the folds of a towel.

Add a pinch of sea salt and pepper to taste, to one tspn olive oil, plus the juice of the lime. Drizzle over the top and enjoy!

Thanks to Geninne Zlatkis of La Marquesa Mexico for the idea. Follow her on Instagram: @geninne on Facebook
or check out her art blog here!

Farming

Great Vegan Recipe: Warm Spinach Salad with Lentils & Carmelized Onions

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vegan recipe: warm spinach salad with lentils and carmelized onions

This vegan entree is packed with vitamins and fiber and makes a very satisfying main course, even if you are not trying to avoid meat, dairy or wheat products. We make it from memory – having first enjoyed it at our all time favorite lunch eatery: The Chinook Cafe in North Conway NH. Now closed, it used to be a regular dining treat for us about once a month. So in honor of the beloved Chinook Cafe:

Ingredients:

3/4 cup uncooked dry lentils

8 0z fresh baby spinach leaves

2 medium yellow onions

1 tbspn brown sugar

1/2 cup real maple syrup

1/4 cup balsamic vinegar

1/4 tsp each ground black pepper and salt

Recipe

Mix together the maple syrup and the balsamic vinegar in a measuring cup, add 1/4 tsp each fresh ground black pepper and salt. Set aside.

Peel and slice the onions as thin as you can. Begin sauteing them in a wide fry pan (we love our old cast iron pans for this) in a tsp or two of canola oil over medium heat stirring occasionally.

While the onions are cooking, put the lentils in a medium saucepan, cover them over with water to 2 inch above lentils. Bring to a boil. Set a timer for them: 20 minutes.

After about 10 minutes add a pinch of salt to the onions. Allow them to brown, but not burn. Once they are brown, add a tablespoon of brown sugar to the pan. Continue sauteing and stirring occasionally until they begin to stick to the pan, then remove pan from the heat. Set aside.

When the lentils are done, use a collander to drain them well. Then add the lentils to the onion pan and raise the heat to high. Once the onions and lentils are starting to sizzle real strong, add the maple/balsamic mixture. Let them sizzle for about 3 minutes, then turn off the heat.

In a separate wide frying pan, bring a few tspns of canola oil to medium heat. Add the spinach leaves. Stir them occassionally. Get four dinner plates ready. When the spinach is just wilted (about 5 minutes), spread it equally onto the four plates. Scoop the lentil/onion mixture equally onto the middle of the spinach on each plate.

Hope you enjoy this as much as we do! Drop us an email and tell us what you think.