Saturday, September 27, 2014

Pasta with Fresh Raw Heirloom Tomato Basil Sauce!

This recipe came about when I was gifted a large supply of gold heirloom tomatoes from a friends garden. I wanted to avoid wasting any since they were gorgeous and delicious so I blended up this quick and yummy sauce which can be stored in the fridge for a few days and used in tons of ways. I poured it over some gluten free penne (La Veneziane brand) and fresh zucchini that was sliced and quickly sauteed in olive oil and topped it with some grated Parmesan cheese(which you could leave out to make the dish totally vegan).
I also used the leftover sauce for bruschetta which I tossed with cubed fresh mozzarella and spooned over gluten free bread that was spread with a little olive oil and toasted for 8 minutes in the oven. (I used the Ciabatta rolls from Schar.) An awesome way to capture the fresh flavor of beautiful heirloom summer tomatoes!!

Raw Heirloom Tomato Sauce:


  • 1 medium garlic clove, peeled and minced
  • 1 cup packed fresh basil leaves
  • 2-3 large heirloom tomatoes, chopped
  • 1 TBSP extra virgin olive oil
  • splash balsamic vinegar
  • salt and pepper to taste


  1. Place all ingredients in a food processor or mini prep and chop until well blended but still a little chunky.
Serve over pasta and veggies or bruschetta.

Serves 4

Sunday, September 21, 2014

Chickpea Burgers with Lemony Aioli!

Why is it so hard to find a gluten free veggie burger my friends? I wanted to make something with the cans of organic chickpeas I had laying around so I whipped up these burgers and a zesty dressing for topping it one afternoon. They came out so tasty and are totally vegetarian and gluten free. I topped the burger with the lemony aioli, some organic cheddar cheese, romaine lettuce and a slice of heirloom tomato and put it on a toasted gluten free bun from Schar. YUM! You could easily use this batter to make falafel as well since they taste similar. Enjoy!

Chickpea Burgers:

  • 2 cans chickpeas, drained and rinsed
  • 1/2 cup garbanzo flour
  • 1/4 small onion, chopped
  • 2 cloves garlic, minced
  • 2 TBSP potato starch
  • 1/2 cup rolled oats, quick cooking
  • 1 egg
  • 1 tsp grated lemon rind
  • 2 tsp ground cumin
  • handful fresh parsley and thyme leaves, chopped
  • salt and pepper to taste
  • 1/4 cup olive oil
  1. Saute onion and garlic in 2 TBSP of the olive oil until softened. 
  2. Place garlic and onion in a food processor along with chickpeas, garbanzo flour, potato starch, oats, egg, lemon rind, cumin, herbs and salt and pepper and blend until a thick batter forms.
  3. Form batter into balls and flatten into patties. You may need some extra garbanzo flour to dust the patties if they are too sticky to handle.
  4. Fry in about an inch of olive oil in a medium skillet under medium heat for 4-5 minutes on each side until golden brown.
  5. Top with aioli and desired toppings on a toasted gluten free bun.
Makes about 6-8 burgers

Lemony Aioli:

  • 1/2 cup light mayonnaise
  • 3 TBSP olive oil
  • 1 garlic clove, chopped
  • 1 tsp grated lemon rind
  • juice of 1/2 lemon
  • handful fresh herb leaves such as parsley, dill, thyme
  • salt and pepper to taste
  1. Place all ingredients in a food processor and blend until smooth.

Wednesday, September 10, 2014

Best Mojito Ever!

One of my favorite summer cocktails is a classic Mojito and I have tried experimenting with different recipes and not quite finding the flavor I'm looking for. I've tried using only the freshest organic limes along with fresh mint from my container garden, great rum etc...only to be unimpressed. But recently I was looking for a way to use up the bounty of my summer mint plant and being out of fresh limes, I tried using that bottled Real Lime stuff and strangely enough, it came out awesome! I assume it has to do with the added lime oil to this product but it adds a great lime taste that blends with the fresh mint and it's SO delicious! Ashamed as I was for not using fresh limes, here is the best Mojito recipe I've made. Enjoy ice cold on a late summer evening...mmmm.

Best Mojito Ever:


  • 8-10 fresh mint leaves
  • 1/4 cup bottled lime juice (such as Real Lime)
  • 1/2 cup light rum
  • 2 TBSP agave nectar
  • 1/2 cup plain seltzer
  • ice


In a cocktail shaker, muddle mint leaves with lime juice and agave nectar until mint oils are released.
Add rum and shake until well blended.
Divide between two glasses and add 1/4 cup seltzer to each along with ice.
Enjoy! Serves 1-2

Tuesday, September 2, 2014

End of Summer Italian White Bean Salad!

Happy September! This recipe was inspired by my desire to recreate a classic Italian antipasto dish yet adapting it for a vegetarian, gluten free diet. I've had some delicious white bean salads at Italian restaurants but I wanted to make a more well rounded and hearty dish so it could stand in as an appetizer or main dish. You could even sprinkle this on top of your favorite toasted, gluten free bread for an awesome bruschetta. It has a lush smokiness from high quality provolone and I've used fresh ripe tomatoes from the local farm stand and herbs from my container garden. As usual, I'm way too lazy to prepare dried cannellini beans so I've used organic canned. Please summer...don't go!!

Italian White Bean Salad:


  • 2 cans organic cannellini beans, rinsed and drained
  • 2 large ripe tomatoes, chopped
  • 1/2 small red onion, minced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 cup provolone cheese, cubed
  • 1/4 cup fresh oregano and basil leaves chopped
  • splash balsamic vinegar
  • salt and pepper to taste


  1. Blend oil, vinegars, salt, pepper and herbs in a mini prep food processor to combine.
  2. Toss beans, tomatoes, onion and provolone in a medium mixing bowl.
  3. Add dressing and stir to coat.
  4. Let marinate in fridge for at least an hour. Serve at room temp.
Serves 4