Tag: gluten-free

Grilled or Roasted Mediterranean Asparagus Salad

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To round this recipe out to a full meal, add some tofu to the grill then toss with baby spinach before serving for a light summer salad—perfect for lunch. The instructions below are to roast the asparagus, but you can also grill it in a grilling basket or directly on the barbecue.

Mediterranean Asparagus Salad

Mediterranean Asparagus Salad

1 1/2 pounds (680g) asparagus, ends trimmed
1/2 large red onion, thinly sliced
3 tablespoons (45mL) extra virgin olive oil, divided
Fine sea or Himalayan salt
Freshly ground black pepper
1/4 cup (60mL) chopped walnuts
1 small clove garlic, minced
2 tablespoons (30mL) aged dark balsamic vinegar, plus more as needed
4 large roasted red peppers, chopped
1/3 cup (80mL) sliced kalamata olives
1/4 cup (60mL) sliced sundried tomatoes
1 tablespoon (15mL) capers
1/4 cup (60mL) chopped fresh basil

Preheat the oven to 450 degrees F. Toss the asparagus and red onion with 2 tablespoons of the olive oil. Season with salt and pepper. Roast for 6 to 8 minutes, depending on the size, until it just starts to become tender. Remove from the oven and add the walnuts and garlic. Drizzle with 2 tablespoons of the balsamic vinegar, mixing to coat. Roast for an additional 4 minutes, until the walnuts are fragrant and the vinegar is no longer runny. Remove from the oven. Cut the asparagus into bite-sized pieces. Scrape the asparagus, red onion, and walnuts into a large bowl.

Add the roasted red peppers, olives, sundried tomatoes, and capers to the bowl. Mix to combine, adding the remaining olive oil and additional balsamic vinegar, if desired. Stir in the basil. Adjust salt and pepper to taste. Let stand at least 30 minutes before serving.

Strawberry-Rhubarb Creamsicles

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There’s a brief moment in between spring and summer where you can take advantage of the rhubarb and strawberry crossover. I usually miss it (those fleeting fruits drive me nuts!), but not this time. In the later summer, though, these are just as amazing with a peach and blueberry combo and some chopped candied ginger in the mix. Depending on the sweetness and ripeness of the fruit, adjust the agave nectar to taste.

Strawberry Rhubarb Creamsicles

Strawberry-Rhubarb Creamsicles

1 1/2 cups (360mL) chopped rhubarb
1 cup (240mL) sliced strawberries
Zest of 1 lemon
Juice of 1 lemon
4 to 5 tablespoons (60mL to 75mL) agave nectar, divided*
1 can (13.5oz) lite coconut milk
1 teaspoon (5mL) vanilla extract

Put the rhubarb, strawberries, lemon zest, and lemon juice in a saucepan. Add 2 tablespoons (30mL) of the agave nectar. Bring to a boil, then reduce to medium-low heat and cook until the fruit is softened and the mixture is thick, about 10 minutes. Add agave nectar to taste. Let cool.

Put the coconut milk, 2 tablespoons (30mL) of the agave nectar, and the vanilla extract in a small bowl. Whisk to combine. Alternate pouring the fruit mixture and coconut milk mixture in the ice pop molds until each one is filled. Add the sticks. Freeze until firm.

Note: If agave nectar isn’t your thing, any liquid sweetener works well here, though will slightly impact the taste.

Prasoryzo (Greek Leek Pilaf)

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This is my take on the traditional Greek rice dish, Prasoryzo (pronounced: prah-SOH-ree-zoh). It’s simple and fresh, with rice, leeks, dill, and lemon. It’s (probably) authentically made with long grain white rice, but I really like the added fragrant brown basmati here. If you substitute brown basmati with a different rice variety, be sure to adjust the cooking time.

Prasoryzo (Leek Pilaf)

Prasoryzo (Greek Leek Pilaf)

1/4 cup (60mL) medium or robust extra-virgin olive oil
3 leeks, cleaned well and thinly sliced (just the white and light green sections)
3 cloves garlic, minced
Salt and fresh ground pepper
1 cup (240mL) brown basmati rice
1 tablespoon (15mL) tomato paste
2 1/2 cups (600mL) water
1/3 cup (80mL) minced fresh mint
1/3 cup (80mL) minced fresh dill
Lemon, for serving

Heat the oil in a large saucepan. Add the leeks and sauté until they start to soften. Add the garlic and season with salt and pepper. Sauté for an additional 2 minutes, until garlic is fragrant and leeks begin to turn golden. Add the rice and stir until well mixed, then stir in the tomato paste, mixing well.

Add the water, bring to a boil, cover and turn the heat to low, letting simmer until water is absorbed and rice is cooked, about 45 to 50 minutes. Remove from heat and stir in the dill and mint. Cover and let sit 15 minutes. Adjust seasonings, and serve with lemon.