Gluten Free

Creamy Polenta with White Beans and Roasted Broccoli Recipe

INGREDIENTS:

For the polenta:

  • 2 cups water

  • 3/4 teaspoon salt

  • 1/2 cup yellow polenta

For the roasted broccoli: 

  • 4 cups chopped broccoli

  • 2 tablespoons olive oil

  • 1/2 teaspoon sea salt

For the white beans:

  • 1 cup white beans, homemade or canned, drained and rinsed

  • 3 tablespoons olive oil

  • 1 tablespoon nutritional yeast

  • 1 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • Pinch of salt

For the chili oil:

  • 1/4 cup olive oil

  • 2 teaspoons chili flakes

PREPARATION:

  1. Make the polenta: Bring the water and salt for the polenta to a boil over medium heat in a 2-quart saucepan. Once it's boiling, add the polenta and whisk until the polenta is fully incorporated.

    Lower the heat (as low as it can go) and cook the polenta for 20 to 25 minutes, stirring every 5 to 10 minutes with a whisk to break up any clumps.

  2. Roast the broccoli: Heat your oven to 425˚F. Arrange the chopped broccoli on a rimmed baking sheet and toss with the 2 tablespoons of olive oil and salt. Roast until the broccoli is tender and beginning to char, about 15 to 20 minutes.

  3. Make the bean puree: While the polenta and broccoli are cooking, combine the drained beans with the olive oil, nutritional yeast, garlic powder, onion powder, and salt in the bowl of a food processor or in a high speed blender. Puree until smooth, adding a few tablespoons of water as needed to help smooth it out.

    When the polenta is done cooking, stir the bean puree into the polenta.

  4. Make the chili oil: Heat the oil in a small skillet. Add the chili flakes, remove from the heat, and let it rest until ready to serve. (You can make this ahead of time!)

  5. Assemble the bowls: Divide the polenta among four bowls. Top with the broccoli and a drizzle of the chili oil.

Sesame Cucumber Salad Recipe

INGREDIENTS:

  • 2 medium sized cucumbers (about 1 lb total)

  • 1/2 teaspoon salt

  • 2 teaspoons toasted (dark) sesame oil

  • 2 Tbsp seasoned rice vinegar

  • 6 basil leaves, thinly sliced (optional)

  • 1/2 teaspoon red chili flakes

  • 2 teaspoons toasted sesame seeds (optional)

PREPARATION:

  1. Peel the cucumbers. Cut them into quarters, lengthwise. (If the seeds are bitter, scrape out the seeds and discard.) Cut the cucumbers again, crosswise, into 1/2-inch thick pieces.

  2. Place cucumbers into a serving bowl. Sprinkle with salt. Toss with sesame oil, seasoned rice vinegar, basil (if using), and chili flakes. Sprinkle with toasted sesame seeds if using.

Roasted Beets With Feta Cheese And Basil

INGREDIENTS:

  • 3 medium sized fresh beets

  • 2 tablespoons fresh basil, cut into thin strips

  • 1/4 cup feta cheese, crumbled

  • 3 tablespoons balsamic vinegar, divided

  • 3 tablespoons extra virgin olive oil, divided

  • Salt and pepper, to taste

PREPARATION:

  1. Preheat oven to 350F

  2. Scrub beets well and dry, then coat each with a little olive oil.  Place in an ovenproof pan, cover with foil and roast for 40-45 minutes, or until the beets are tender (a knife should easily go into the beets).

  3. Remove the beets from the oven and set aside until they are cool enough to handle.

  4. Remove the skin from the cooled beets and cut into bite sized pieces.  Place the cut beets back in the pan and toss with 2 tablespoons each of balsamic vinegar and olive oil.  Roast for an additional 10 minutes.

  5. Place the cooked beets in a large bowl.  Add the basil with the remaining 1 tablespoon each of balsamic and olive oil and mix well.  Add feta cheese and toss gently, then season to taste with salt and pepper.  Serve immediately or cover and chill in the refrigerator until ready to use.

Lemon Risotto with Pea Shoots

INGREDIENTS:

  • 4 cups chicken broth

  • 2 Tbsp butter

  • 3 tsp olive oil

  • 1 large shallots finely diced

  • 1 1/2 cups arborio rice

  • 1/4 cup dry white wine

  • 2/3 cup freshly grated Parmesan cheese

  • 1 Tbsp freshly squeezed lemon juice

  • 2 tsp grated lemon zest plus more for garnish

  • 1/2 Tbsp butter for finishing

  • 1/2 cup fresh pea shoots

PREPARATION:

  1. Bring chicken broth to simmer in large saucepan over medium heat. Reduce heat to low and cover to keep warm.

  2. In a large skillet over medium heat, melt 2 Tbsp. butter with olive oil. Add shallots and sauté until tender, about 5 minutes. Add rice and cooking, stirring constantly until rice is well coated with butter, about 1 minute. Add wine and stir until wine has evaporated, about 30 seconds. Add 1 ladle of warm chicken stock and simmer, stirring regularly, until absorbed. Add remaining broth 1 ladle-full at a time, allowing broth to be completely absorbed before adding more and stirring frequently until rice is creamy and tender, about 30 minutes. (Do a taste test of rice as you near the end of the chicken broth).

  3. When rice is ready, stir in cheese and 1/2 Tbsp. butter. Stir in a hand-full of pea shoots and cook, stirring, until they wilt. Stir in lemon juice and lemon zest. Season risotto with salt and pepper. Taste test and add more lemon juice and/or zest, to taste. Transfer to bowl and serve topped with fresh pea shoots.

Radish, Goat Cheese, and Cilantro Salad

INGREDIENTS:

  • 1 bunch radishes

  • 2 tbsp. minced shallots

  • 1 tsp. Kosher salt

  • 1 tbsp. brown rice vinegar

  • 1 tsp. soy sauce (tamari for gluten free)

  • 3 tbsp. olive oil

  • 2/3 cup loosely packed cilantro leaves

  • 2 oz. fresh goat cheese, crumbled

PREPARATION:

  1. Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.

  2. In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.