Chicken and Anellini Salad

Ingredients: 

3 Large Organic Boneless Chicken breasts 

4 Cups of Organic Fresh Leaf Spinach

1 1/2 Cups Organic Zima Grape Tomatoes

1 1/2 Cups Organic Grape Tomatoes 

2 Cups Anellini Gluten Free Pasta ( cooked per package directions)

1/2 Cup Fresh Basil Leaves chiffoned 

3 Lemons juiced, zest of 1 of the lemons for the finished salad 

2 Cups of Olive oil plus 1/8 Cup for dressing salad 

1 Can of Organic Canellini Beans, drained and rinsed 

1 Tablespoon Tahini 

1 Garlic clove, minced 

1/2 T Onion Powder 

1/8 Tsp Kosher Salt plus some to taste on finished salad 

1/8 Tsp Ground Pepper plus some to taste on finished salad 

Directions:

In a medium sized bowl whisk together 2 Cups of Olive oil, minced garlic, onion powder, tahini, 1/8 Tsp Salt, 1/8 Tsp Pepper & 1/2 Tablespoon Lemon Juice to create a marinade. Place Chicken breasts into the bowl, cover with marinade mixture and cover with plastic wrap. Marinate in the refridegerator for an hour. 

While the chicken marinates start assembling the rest of the salad. 

In a large bowl combine the spinach, tomatoes, canellini beans, basil, remaining Olive oil, Lemon juice, cooked pasta, salt and pepper. Cover and set aside. 

Remove the chicken from the marinade and slice it into even sized strips. In a nonstick skillet cook the chicken on med/low heat until browned on both sides and it reaches an internal temperature of 165 degrees. 

Place cooked chicken on top of the salad and sprinkle with the lemon zest. Toss and serve while warm. 

Serves 6 dinner portions

Optional Mix in's: Cubes of Avacado, Artichoke Hearts, Goat Cheese for those of you that can have it, thinly sliced red onion. 

Tomato and Broccoli Tart

With Summer approaching my mind and my recipes start shifting to the garden and what I will have on hand growing right in my own back yard, along with our family share from a local organic food cooperative. Come on Summer... I'm waiting to give you a big ol hug!!!!

This is a lovely light meal or appetizer for a summer brunch, lunch or dinner. I serve mine with a side salad or cup of soup on a chillier day. 

I skip the step of making my own pie crust.... Because.. Well..it's just easier. I have a link for the one I like at the bottom of the recipe ( it does contain a small amount of organic evaporated cane juice so if you need to eliminate that completely you will have to find another brand or make your own shell). 

Ingredients: 

1 frozen GF,DF pre-made pie shell ( thawed per directions on package) 

1 egg beaten 

4/5 Plum Tomatoes, cored,seeds removed, sliced 1/4 inch thick

1 1/2 Cup cooked Broccoli, drained and all excess water pressed out

1/2 Cup Fresh Basil, chiffoned ( plus 2 leaves for garnish) 

3 Cloves minced garlic

1 Cup Mayonaise 

1/2 teaspoon Kosher Salt 

1/4 teaspoon fresh ground pepper

Directions:

Preheat oven to 375 degrees 

Place uncooked, thawed pie shell on a cookie sheet 

Brush inside shell with the beaten egg 

Create a collar using foil to protect the crust from over browning

Bake for 8 mins then remove from oven and let cool while you prepare the filling

In a small bowl combine the Mayonaise, Garlic, Salt and Pepper. Place 1 Tablespoon of the mayo mixture in the prepared pie shell and spread across the bottom and up the sides.

Next layer the Tomatoes and Broccoli, alternating, until the shell is filled just to the bottom of the inner line on the crust. 

Layer the basil on top of the tomatoes and broccoli. 

Spread the remaining Mayo mixture over the top of the basil covering the entire top ( I usually drop the whole amount in the center and work towards the outside to make it easier). 

Bake for 35 mins or until top begins to brown and bubble. Carefully remove the foil collar for the last minute of baking to brown the crust slightly. 

 

Let stand for 5 mins before serving. Garnish with the two basil leaves in the center or the tart.

I had a scrumptious picture of this tart on my camera...which decided to eat the picture...and by the time I figured that out, my family had eaten the entire tart.. So, just take my word for it, it is yummy looking too!

Wholly Wholesome Pie Shell: 

http://whollywholesome.com/ourproducts-gluten-free.php

Roasted Red Pepper and Artichoke Soup

I don't know about you but living in the north east this winter has resulted in many cold nights filled with hot soup by the fire. A good thing that came of the nights and nights of hot soup was essential creativity and a new soup to add to my list of "go to's".  It is bright, flavorful and welcomes Spring...if it ever decides to arrive.

Serves 6 hearty bowls

Ingredients: 

2 Red Peppers- halved, seeds and stems removed

1 Sweet Onion -outer layer removed, cut in half, end removed

1 Clove Garlic minced

3 Cups of Fresh Spinach

1 14 oz container of Organic Vegetable Stock 

2 cans of Artichoke Hearts, Drained and cut into quarters

1 Can of Organic San Marzano Tomatoes (seeds removed) 

3 Tablespoons Olive Oil

1 Tsp Thyme

1/8 Tsp Cayenne Pepper

Salt & Pepper to taste 

Directions:

Preheat oven to 425. Line a cookie sheet with foil and place the Red Peppers and Onion face down on the sheet. Drizzle with Olive Oil and season lightly with salt. Roast for 25 mins or until softened and slightly carmelized. 

Let cool on the cookie sheet with a piece of foil over the top of the peppers. This will help them to steam slightly and will make the skins easier to remove. Once cooled remove the skin from the peppers. 

Meanwhile in a large sauce pan heat to med/low heat and add 3 Tablespoons of Olive Oil. Add Minced garlic and cook stirring constantly for 1 minute being careful not to let it burn. Next add the San Marzano Tomatoes, thyme and cayenne pepper. Stirring cook for 2 mins, then add the vegetable broth. Simmer on low for 5 mins. Remove from heat and add in the peppers,onion and juices left in the cookie sheet from roasting. 

With an immersion blender carefully blend until smooth. Place back on low heat and simmer for another 10 mins stirring frequently. Next add artichoke hearts and fresh spinach ( saving a small amount of each for garnish if you'd like). 

Serve. 

**Goes well with GF Matzo, GF crackers, GF Corn bread or baked Potato. **

Penne in a Walnut & Sage Cream Sauce with Roasted Butternut Squash

This pasta dish is a crowd pleaser. I always find myself back in the kitchen for seconds and my husband and five year old daughter are big fans too. This is a great dish to serve along side a salad for dinner or by itself for a hearty lunch. I hope you enjoy it as much as we do in our home. 

Serves 6

Ingredients: 

1 lb. of Brown Rice Penne Pasta 

1 1/4 Cup reserved pasta water 

2 Cups of shelled Walnuts

1/4 Cup + 3 Tablespoons Extra Virgin Olive Oil

2 Teaspoons Fresh Sage chopped 

1/4 Teaspoon Freshly Ground Black Pepper

1/4 Teaspoon Kosher Salt 

4 Cups diced Butternut Squash 

S&P to taste 

Directions: 

Preheat your oven to 425. Place Diced Butternut Squash on a cookie sheet and drizzle with the 3 Tablespoons of Olive Oil. Sprinkle with a little salt and pepper. Toss the squash on the sheet so all sides are coated. 

Bake for approximately 20 mins, turning once, until the squash is fork tender and slightly browned. Remove from oven. 

Cook your pasta according to the directions provided by the manufacturer. I always check my pasta at the least amount of suggested cooking time and find that it is perfectly Aldente. Strain your pasta making sure to reserve 1 1/4 Cups for later. 

Run your pasta under cold water to stop the cooking process and help maintain a good texture. This really helps when cooking GF pastas. 

In a food processor combine the walnuts, 1 Teaspoon of Sage, salt and pepper. Run until smooth scraping down the sides as needed. With the top on, run the processor on low and slowly add the reserved pasta water. Once it is combined ( about 1 min) scrape down the sides once more. Next replace the top and run again on low and VERY slowly drizzle in 1/4 C of Olive Oil. Run for another minute. 

Place the pasta, 3/4 of the sauce and 3/4 of the butternut squash back into your pasta pot and gently stir until coated. 

Garnish each dish with additional Squash, Sauce and Chopped Sage. Serve Warm. 

**Extra add in's:

If you are not concerned about the recipe being Vegan you could add some diced and sautéed Pancetta and sprinkle with a little Parmesan cheese. **

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