Gluten Free Recipes

Chicken with Herbs

cilantro

Fresh herbs lend their flavors to sauteed chicken.

dill, bunched

Chicken doesn’t have to be fancy to be very tasty!

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2 chicken breasts
1/4 cup fresh cilantro, chopped
1/4 cup fresh dill, chopped
1/4 cup fresh basil, chopped
1 small onion, chopped
1 clove garlic, finely chopped
2 plum tomatoes, coarsely chopped
Juice of 1 lemon with 1/2 teaspoon lemon zest
1 tablespoon olive oil
1/4 teaspoon paprika
Salt and pepper

Basil

Our greenhouses here at Nash’s are bursting with basil, and our dill and cilantro are soaking up the summer sun outside.

In a skillet, heat up the oil and butter on medium heat and put in the chicken, fat side down. Saute until golden. Flip and cook for another minute.

Push the chicken to the side and add the garlic and onions. Cook for a few minutes until either the onions or the garlic are just starting to brown. Lower the heat to low and cook for about 10 minutes.

Add the tomatoes, chicken, paprika, salt, pepper, half the lemon juice, half the cilantro, half the dill, and half the basil. Cover again and continue cooking on low for 30 minutes.

Right before serving, add the other half of the lemon juice, cilantro, dill and basil, which will be very fresh and bright. Serve with rice.

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Grilled Pork Chops with Lavender

4 pork loins or rib chops, about 3/4-inch thick
1 teaspoon coarse salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon dried culinary lavender
2 teaspoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 tablespoon extra-virgin olive oil

In a small bowl, combine salt, pepper, lavender, thyme, rosemary, and olive oil; rub mixture onto the pork chops. Cover the chops with plastic wrap and let sit 1 to 2 hours at room temperature.

Preheat barbecue grill. Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and grill 4 to 5 minutes; turn and grill an additional 3 to 4 minutes or until the internal temperature reaches 155°F on a meat thermometer.

Remove from barbecue and serve.

We thank whatscookingamerica.net for this recipe.

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Lavender Infusion

Measure 2 tablespoons lavender buds for each cup boiling liquid (usually water or milk). Steep for 30 minutes. Strain liquid. Lavender infusion can be used to flavor lavender lemonade, ice tea, cakes, cookies and sorbets. A lavender-milk or cream infusion can be used to make lavender crème brûlée, lavender ice cream, lavender cheese cake, lavender scones and more.

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Chicken with Lavender and Bacon

4 skinless, boneless chicken breast halves
12 sprigs fresh lavender
8 slices bacon
Salt and pepper to taste
1 pinch red pepper flakes, or to taste
1 cup shredded cheddar cheese

Preheat the oven to 400 degrees F.

Place three sprigs of lavender on top of each chicken breast half. Wrap two slices of bacon around each piece of chicken, keeping the lavender inside. Place chicken into a shallow baking dish. Season with salt, pepper, and red pepper flakes.

Position the baking dish on the top shelf in the preheated oven, and bake chicken for 20 minutes, turning once. Turn again so the lavender is on top, and sprinkle with shredded cheese. Continue baking 10 minutes, or until cheese has melted and chicken juices run clear.

We thank AllRecipes.com for this recipe.

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Poached Halibut with Cauliflower and Fennel

cauliflower

Fresh fish with fresh local vegetables!

1 1/2 lbs halibut, cut into 8 pieces
1 tablespoon fresh lemon juice
1 tablespoon + 1 cup chicken or vegetable broth
1 medium sized onion, cut in half and sliced medium thick
1 large carrot, turned into 1/2 inch pieces
1 1/2 cups cauliflower florets, cut into quarters
1 medium sized fennel bulb, sliced medium thick
5 medium cloves garlic, pressed
Salt and black pepper to taste
Brown rice, cooked
Chopped fennel green tops for garnish

Slice onion and chop garlic and let sit for at least 5 minutes to bring out their hidden health-promoting properties. Rub halibut with lemon juice and season with a little salt and pepper. Set aside.

Heat 1 tablespoon broth in a skillet. Sauté onion in broth over medium heat for 5 minutes, stirring frequently. Add the rest of the broth and carrots. Simmer on medium heat for about 10 minutes, covered. Add cauliflower, fennel, and garlic. Place halibut steaks on top and continue to cook, covered, for about 6 more minutes. Season with salt and pepper.

Serve halibut with vegetables and broth on brown rice. Sprinkle with chopped fennel greens.

We thank WHFoods.com for this recipe.

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Savory Baby Bok Choy

The following recipe sounded so good to me, I made it for a Fourth of July potluck, and got lots of compliments. I actually added more garlic. You can never have too much garlic! –Patty

Bok choy, bunched

You might be surprised at how versatile bok choy can be: use it raw in salads or dip it in hummus, sautee it in a stir-fry, or make it the star of the show, as in this tasty recipe.

3 tablespoons butter
1 clove garlic, smashed
1 bay leaf
2 cups chicken stock
1 cup white wine
1 lb. baby bok choy, trimmed and sliced in half lengthwise

Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

We thank allrecipes.com for this recipe. Serves 4.

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Arugula Pesto

arugula

Tasty, peppery arugula, fresh off the farm!

Arugula is peppery, and with raw garlic this makes for a full-flavored, intense sauce that works great on noodles or to spice up a sandwich.

3 cups packed fresh arugula leaves
1/2 cup mild olive oil
1/2 cup raw almonds
4 cloves garlic, peeled
Salt to taste

Toss the arugula into a small pot of boiling water and stir. Cook for ONLY 20 seconds, fish out with a strainer and quickly plunge into ice water. Let sit for a minute, drain, and remove the arugula from the water. Squeeze out the remaining water with your hands. Put the oil, almonds and garlic in a blender with the arugula. Pulse on and off, scraping down the sides of the blender in between blending until a coarse pesto is formed.This should only take a minute. Do not over-mix or the olive oil may turn too bitter. Transfer to a bowl and season with salt to taste. Serve immediately or refrigerate until needed. Will keep several days. Blanching the arugula leaves will keep this pesto a nice green color.

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Strawberry Topping

Strawberries in pints

Here’s an easy, sweet summertime dessert, starring freshly picked strawberries!

1 pint strawberries, cleaned and stemmed
1/3 cup sugar
1 teaspoon vanilla

Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine all strawberries, sugar and vanilla.

Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Store in refrigerator.

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Garlic Scape Vinegar

A handful of garlic scapes in the field

Garlic scapes form curly Q’s of mild garlicky goodness!

Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plants strength away from forming a plump bulb. If left on, they eventually form small bulbils that can be planted to grow more garlic, but it takes 2–3 years for them to form large bulbs. Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils.Their flavor is milder, but still distinctly garlic. I brush them with olive oil and put them under the broiler until golden. Keep an eye on them, because they broil very quickly. Then they can be pureed and spread on crackers, or added to fava bean hummus. Here’s another great recipe for homemade garlic-flavored vinegar.

1-2 whole garlic scapes, about 12″ in length
Note: Add more garlic scapes for more flavor
1 cup light vinegar, like white wine or rice vinegar
Glass container with non-metal cap or cover

Sterilize bottle and cap, in boiling water or dishwasher. Dry thoroughly.

Wash garlic scapes and allow to dry. Cut into lengths so that the scape can be completely submerged. Do not allow any scape to be exposed.

Roll the scapes gently with a rolling pin, to release more flavor.

Place the scape pieces in the sterilized container and cover completely with vinegar. Cover with lid, cap or cork.

Store in the refrigerator, or other cool, dark place. Check the level of the vinegar in 24 hours and add more if the level has dropped at all.

Soak for 2 weeks. Take out original scape pieces (chopsticks work!), and replace with fresh ones for decoration if you want. Will keep for 2-4 months.

Watch for changes in color, smell, or cloudiness in the bottle and discard if there is a question. Store in the fridge.

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