Ingredients: 12 oz. package gfcf pasta, cooked ½ lb. Turkey, cooked and chopped ¼ cup green pepper, chopped ¼ cup red pepper, chopped ¼ cup onion, minced 2 T. fresh chives, chopped 2 T. fresh parsley, chopped 1 ¼ cup mayonnaise (make your own!) 3 T. honey Cantaloupes, optional Rinse pasta with cold water. Drain and set aside. Combine turkey, peppers, onion, chives, and parsley, in a large serving bowl. Gently fold in pasta. Cover and refrigerate until chilled. In
Ingredients: 1 cup pre-cooked quinoa 1 good-sized bunch flat-leaf parsley 1 cup fresh mint leaves (or 1/4 cup dried crushed mint leaves) 4 medium tomatoes, peeled, cored, seeded, and chopped 10 thin scallions, white bulb cut into thin rounds 1/4 cup freshly squeezed lemon juice (juice of 1 lemon) 1 clove garlic, crushed 1/4 cup extra-virgin olive oil salt and freshly ground pepper, to taste In a food processor, chop the parsley and mint. Transfer to a small bowl. Add
Ingredients: 1 head romaine lettuce leaves, torn into bite sized pieces 6 oz. fresh spinach, torn into bite sized pieces 2 cups fresh organic strawberries, hulled and quartered 1/4 cup loosely packed, coarsely chopped flat leaf parsely 1 Tbsp balsamic vinegar, or to taste (or substitute with a different vinegar, like rice- even though balsamic is usually gluten free, not everybody can tolerate it.) 2 Tbsp extra-virgin olive oil Salt and pepper to taste Combine ingredients, toss gently. Eat it!
Ingredients: 6 cups fresh red cabbage, thinly shredded 1 cup fresh red onion, thinly sliced ½ cup dried tart-red cherries Dressing: ½ cup Annie’s gluten-free Raspberry Vinaigrette (or alternative) 1 Tbsp natural raspberry preserves Combine all ingredients, mix well. Put in serving dish, if desired. Cover and chill 2 hours. Re toss before serving.
Ingredients: 1 cup allergen free mayonnaise (make your own) 3 tablespoons honey 1 tablespoon rice vinegar (or cider vinegar) 4 cups broccoli florets 3 tablespoons red onion ½ cup raisins ½ cup pine nuts Combine ingredients, and marinate overnight.
Ingredients: 1 can cannellini beans 1/4 cup fresh dill, chopped 1 green onion, sliced 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 garlic clove, pressed 1/4 teaspoon crushed red pepper flakes Salt and pepper to taste Drain and rinse the beans. In a medium-sized bowl, combine all ingredients. Add salt and pepper to taste.
Ingredients: 16 oz. Cooked gfcf noodles (corkscrew or shells are good) 8 oz can tomato sauce 1 cup gfcf Italian salad dressing (Make your own) 1 cup sliced mushrooms 5 roma tomatoes, chopped 1 cucumber, chopped 1 sweet onion, chopped 2 ¼ oz. Can sliced gfcf olives, drained. Rinse pasta with cold water. Pour into serving bowl and set aside. Combine remaining ingredients. Mix gently. Pour over pasta. Toss to coat. Cover and refrigerate until serving. Makes 8 servings. We
Ingredients: 1/2 lb. Medium shrimp, cooked and peeled 3 c. asparagus spears, chopped, blanched, and cooled 1 pt. cherry tomatoes, cut in half 1 1/2 c. mushrooms, chopped 1/2 tsp. freshly ground pepperLemon garlic vinaigrette dressing 1 lemon 1/2 cup olive oil 3 cloves garlic, pressed Cut shrimp in half lengthwise. Toss salad ingredients together gently in a large bowl. Combine vinaigrette ingredients. Pour over the salad and toss. Chill at least 30 minutes before serving.
Ingredients: 2 heads romaine lettuce Extra-virgin olive oil Citrus Caesar Vinaigrette (see below) Sea salt and ground black pepper to taste. Preheat a grill to medium-high. Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. We have also just used the juice of