Monthly Archives: April 2012

Live Chat – Spring Foods and Adventures, Plus an Easter/Passover Round-up

Tomorrow, April 5, 2012 I will be co-hosting a Live Chat over at Udi’s Gluten-Free Living Community at 8 PM CDT/9 PM EDT. We’ll be talking about gluten-free spring foods, gardening, and other adventures. Please join us – it’s totally free! Just click on this link here at 8 PM CDT/9PM EDT and you’ll be there!

Also, while I don’t have a brand-spankin’-new recipe for you for the coming holiday weekend, I do have a collection of some yummy gluten and dairy-free recipes from Tasty Eats At Home and some fellow bloggers! Whether you celebrate Easter or Passover (or just want some yummy springtime recipes!), enjoy! I hope you have a joyous weekend.

Breakfast/Brunch

Peach Butter Coffee Cake

Blueberry Buckwheat Donuts with Lemon Glaze

Mini Florentine Frittatas

Broccoli “Cheese” Souffle

Lavender-Almond Tea Biscuits

Pineapple-Coconut Muffins

Appetizers/Small Bites/Soups

Gluten-Free Matzoh with Onion, Garlic and Dill

Basil Chicken Salad Puffs

Masala Ginger Carrot Soup (not dairy-free, but easily modified)

Mom’s Deviled Eggs

Matzoh Ball Soup

Salads

Raw Kale Grapefruit Salad

Kohlrabi and Apple Slaw

Asparagus Basil Salad

Sides and Vegetables

Quinoa Salad with Spinach, Raisins and Walnuts (not dairy-free, but easily modified)

Collard Greens with Crimini Mushrooms and Sundried Tomatoes

Green Beans with Smoky Pecans

Vegan Scalloped Potatoes

Steamed Asparagus with Lemon

Entrees

Perfect Lamb Chops

Braised Lamb Shank with Swiss Chard

Vegan Carrot-Pecan Nut Roast

Slow Cooker Mint-Glazed Lamb

Vegan Mock Chopped Liver

Desserts

Lemon Earl Grey Cookies

Spaghetti Squash Apple “Noodle” Kugel

Vegan and Gluten-Free Cheesecake with Blueberry Compote

Vegan Coconut Macaroons

Chocolate Covered Cheesecake Easter Eggs

Coconut Crispy Treat “Nests” with Jelly Bean “Eggs”

Jelly Bean Macaroon “Nests”

Nutty Chocolate Candy

Chocolate and Peanut Butter Easter Bunnies

Carrot Cake

 

…and if you’re dying Easter eggs, how about using some homemade natural dyes?

 

 

Bok Choy with Shiitakes and Sesame Seeds

We’re still getting a local box of produce every week (although lately I’ve been considering signing up for a CSA with a nearby farm, since the cost is about the same), so I’m coming up with inventive ways to incorporate all of the veggies we’re getting. Recently we got a head of bok choy and some shiitake mushrooms (yeah, I know, I don’t think bok choy OR shiitakes when I think of local Texas produce either), so at the last minute, I thought I’d toss them together in a quickie little stir-fry that was perfect to accompany some lettuce wraps I was making for dinner.

Most of the time, these last minute side dish ideas are less than exciting. I’m a big fan of steaming a big bunch of whatever is fresh and calling it good, especially on a weeknight. It’s delicious, in my opinion, and it gets the job done, but it’s not really a blog-worthy event. I was pleasantly surprised with this, though, and it didn’t really take any more time than my usual steam-and-go routine. I love shiitake mushrooms, and they definitely contribute a great earthiness to any dish. With the slight crunch of the bok choy, it was a side dish that was more than the sum of its parts. I found myself nibbling away at it quite a bit while I was getting dinner ready (a common issue I have while cooking).

Needless to say, it was another winner from the local box! Hoping we get more bok choy and shiitakes soon so I can make it again!

 

Bok Choy with Shiitakes and Sesame Seeds

1 t coconut oil

3.5 oz fresh shiitake mushrooms, sliced

1/2 t ginger, minced

1 clove garlic, minced (or use a clove from your garlic confit, if you made some!)

1 head boy choy, chopped

1/2 c water

1 t wheat-free tamari or coconut aminos

1 T sesame seeds

Heat coconut oil in a skillet over medium heat. Add mushrooms and saute for 3-4 minutes, stirring occasionally. Add ginger and garlic and saute for another 30 seconds to 1 minute. Add bok choy, water, and tamari or coconut aminos and stir, then cover with a lid. Allow to “steam” for 2 minutes, then stir and allow to steam again for another minute or so, until bok choy is tender-crisp. Remove lid and allow excess liquid to evaporate, stirring occasionally. Add sesame seeds and toss once more. Serve.

Serves 2-3.

Want some ideas on delicious gluten-free spring foods and recipes? We’ll be chatting at Udi’s Gluten-Free Living Community about all things SPRING this Thursday, April 5, at 9PM EDT about Spring! At 9 PM EDT, just visit here to start chatting with us!

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.