The perfect summer time side is cold, light and fresh. Tomatoes are now in season and I can’t get enough.
1 Gluten Free Crusty Roll like a kaiser or 1/2 a baguette (my favorite is Sweet Christine’s Bakery kaiser rolls which are gluten free, egg free, dairy free and nut free. Find online at http://onlinebakery.co)
2 Large Fresh Tomatoes
2 Tbs Parm Cheese
3 Tbs Yogurt Based Creamy Caesar Dressing
Start by cutting the roll in half and lightly toasting each side on the grill. Once browned remove and cut in to cubes then set aside. Now cut tomatoes in half and gently remove the seeds. Dice tomato into bite size cubes and place in large bowl. Now add parm cheese and dressing to tomatoes. Mix gently by hand. Finally add bread cubes and combine. Serve with and grilled item. Enjoy!
My nut free pesto recipe is very popular at the cafe. We recently started making some fun club sandwiches and needed a good spread. With a vitamix this is super easy and comes out great!!!
3/4 Cup Canola Oil
1 teaspoon mustard
1 tsp Lemon Juice
1 pinch Salt
2 Tablespoon Pesto (my nut free recipe)
Start by placing the egg, lemon and mustard in the blender and blend well. Next add the salt and continue to mix. Now with the blender running slowly add the oil from the top in a small stream. After a minute or two the mixture will lighten and start to thicken into an yellowish white color. Last add the pesto and continue to blend for 30 seconds. Pour into a quart container and allow to cool in the fridge for a few minutes.
Avocados go great with just about any meal. Finding new ways to serve them is always fun. This side salad is simple and great for a hot day.
1 Avocado (cut into chunks)
1 Tomato (cut into chunks)
1/2 TBS honey
1 TBS Lime Juice or Vinegar
Gently mix avocado and tomato in a bowl. Then add honey, salt and lime juice. Mix well but gently so you don’t break up the avocado. Serve cold.
Recently I have been doing a lot more grilling. I have been trying to come up with easy heathy side that can be done all outside. Corn and squash are easy but I am looking for some different ideas.
1 pound green beans (cleaned and end removed)
1 tsp garlic powder
2 tsp Old Bay
Cooking spray and Foil
Start by lining a portion of grill with foil and using a knife scatter some holes and openings in the foil. The purpose is to prevent the green beans from falling in but still being expose to flames. Place green beans in a bowl spray with cooking spray or oil and toss with seasonings. Place green beans on foil over medium heat. Grill for 5-8 minutes moving them around every couple of minutes so they cook even. Cook until they start to brown.
Being gluten free I am always talking about how finding good finger foods is a challenge. In the paleo world this is even harder. I love making various canapés on baguettes for different catering events but wanted to come up with a paleo version.
1 Avocado (peeled, cut in to half and seed removed)
Juice of 1/2 lime
4 oz Package of Sliced Lox
Start by coating each avocado half with lime juice. This helps prevent it from turning brown. Then slice each half into about 6 equal slices. Now separate the lox and wrap each slice of avocado with a piece of the lox. Place each one nicely on a plate and serve chilled. Keep in mind avocado’s will brown quickly so prepare this dish immediately before serving.
Normally I choose a vinegar based dressing on my salad but sometimes you are just in the mood for a creamy dressing. Using an avocado is a nutritious, healthy and paleo dressing option.
1 Tbs Honey
Juice of 1 Lime
Salt and Pepper to Taste
Simple place avocado, honey and lime juice in a food processor or blender. Add a pinch of salt and pepper to taste. Toss dressing on salad greens and enjoy.
Playing with kale is a lot a fun. It’s a green veggie that can be prepared many ways. This salad goes as a great side dish to any meal.
1 Lbs Kale cleaned and cut
1/4 cup White Raisins or Dry Cranberry
1/3 Cup Walnut lightly crushed
1 Tbs Honey
Juice of 1/2 lime
Juice of 1/2 Orange
Salt and Pepper to taste
Start by steaming kale lightly for about 5 minutes or until stem starts to soften. While steaming place juice of both lime and lemon in a large bowl with honey. Add salt, pepper and whisk together. Then, add nuts, raisins and toss well. When kale is done, while hot, toss it into bowl with the nuts and dressing. Toss everything together well and allow it to sit for a few minutes. Serve warm.
Avocados are great this time of year and finding new things to do with them is always fun. For this recipe I decided to kick a regular gauc recipe up a bit. With a fruity twists it can go with anything or be enjoyed on its own.
2 Avocados (peeled and cut in half)
1/2 Cup Cilantro
1/2 cup Pineapple Chunks
Start by crushing avocado in a bowl with the back of a fork. Add the juice of the lime and continue to crush avocado until you get a smooth constancy. Chop the cilantro well and add to avocado mix. You can also use a small food processor up to this point. Then chop the pineapple well and also add to avocado and cilantro. Now mix with a fork to combine. Add salt and pepper to taste. Serve cold with chips or on seafood.
I finally have a grill to play with and I have been having a blast coming up with new ideas. Since the grill it’s self gives meat a great unique flavor, a few little touches can make something really special. The end result is super juicy.
4 quarter chicken on the bone
1 Tbs garlic
2 tsp salt
1/3 cup whisky (use cider as alternative)
3 Tbs Worcestershire sauce
1 tsp chipotle powder
Rinse and dry the chicken. I take the skin off to cut fat but that up to you. Season meat with garlic, salt and chipotle powder. Then pour over whisky and Worcestershire sauce. Allow meat to marinade for twenty minutes mixing up every few. Then place meat on hot grill set on medium high. Cook each side for about 8 minutes. Make sure the out side is slightly blackened and inside is cooked well. Enjoy!!!
I had made wonderful pork loin in the slow cooker and wanted to come with something great to pair with it. Playing off the smoky rich flavor I came up with this one. Kale is a super healthy green and it’s tough texture makes it fun to cook with, not getting soggy like other greens.
1 lb Kale leaves clean, dry and cut in to big pieces
5 pieces of bacon chopped small
1 TBS Honey
1 tsp Chipotle Powder
2 TBS Water
Salt and Pepper to taste
Start by cooking off the bacon in a hit pan. Once pieces are hard, remove and place aside saving a bit of the grease in the pan. Now add kale and water over medium to low heat. Cook kale down for about 3 minutes and then add honey, chipotle, salt and pepper. Cook for an addition 5 min over medium low heat until kale is completely cooked and as soft as you would like. Serve hot.