I am going to continue sharing gluten-free, cow-milk-free, recipes here for dinners and lunches. Again, most of these recipes have been inspired by the ones PlateJoy has sent me this summer. At least one comes from my friend, and cook extraordinaire, Andrea.
I am lumping lunches and dinners together because I often double a recipe for dinner and then it becomes a lunch the next day. And in the summer when it is very hot, we like to eat more lightly in the evening - so PlateJoy lunches often became our dinners.
Bacon, Avocado and Egg Salad with Lemon Aioli
2 tbs. mayonaise
2 tbs. olive oil
1/2 lemon
1 tomato
1 avocado
1 butter lettuce head
4 eggs
4 rashers bacon
Chop the bacon, add to a hot skillet and brown until done. Remove and drain on a paper towel. Whisk together mayonnaise, olive oil and lemon juice. Season with salt and pepper. Dice the tomato and avocado. Tear lettuce into bite sized pics and place in a bowl with tomato and avocado. Drizzle the aioli over the salad and toss to coat. Sprinkle the bacon bits on top. Put the salad in two bowls and top with fried eggs. (We had this for breakfast too, when it was hot)
Shrimp, Orange and Avocado Salad
2 oranges
1 red onion
1 avocado
1 lime
8 oz.frozen raw shrimp
2 tbs. olive oil
2 tbs. chopped fresh parsley
Peel and slice up the oranges into bit-sized pieces. Peel and dice the avocado and drizzle with half the lime juice. Season with salt. Dice the onion. Defrost and peel the shrimp and season with salt and pepper. Place half the oil in a skillet and add the shrimp and cook over medium heat until done, turning at least once. Combine the oranges, onion, parsley, avocado and shrimp in a bowl and toss. Drizzle with the remaining oil and lime juice.
(This is also good with leftover cooked chicken or turkey)
Chard and Avocado Stuffed Portobello Mushrooms
2 cups Swiss chard, chopped
12 oz. artichoke hearts
1/2 cup cashews
1 tbs. olive oil
1 tsp. minced garlic
1 tsp. minced onion
1 tbs. chopped fresh basil
2 portobello mushroom caps
Preheat oven to 350 - 375 degrees, depending on altitude. Place the chard and drained artichoke hearts in a pan with a little salt over medium heat until wilted and warmed through. Place the cashews in a food processor and grind until they are the consistency of coarse meal. Add olive oil, onion, garlic, salt, pepper and basil and process until a smooth puree. Add the cashew puree to the pan and mix well with the vegetables. Fill the portobello caps with the stuffing and arrange on a rimmed baking sheet. Place in the oven and bake until done, 10 - 15 minutes, depending on altitude.
Breaded Lemon Sage Pork Chops with Summer Squash, Capers, and Olives
1 lb. yellow summer squash
4 poblano peppers
2 lemons
4 oz. pitted green olives
4 tbs. chopped fresh parsley
2 pork chops
4 tbs. fresh sage leaves
1/4 cup almond flour
1/4 cup panko-style gluten-fee bread crumbs
4 tbs. coconut oil
2 tbs. olive oil
2 tsp. chopped, fresh oregano
2 tbs. capers
Preheat oven to 350 - 375, depending on altitude. Slice the summer squash, the peppers and half of the lemon into 1/4 inch slices. Coarsely chop the green olives. Combine the almond flour and bread crumbs. Press a few sage leaves into each pork chop and dredge in the bread and almond mixture until covered on all sides. Heat the coconut oil in a skillet and add the lemon slices and the rest of the sage leaves to the heated oil. Cook until they bloom and then remove, leaving the aromatic oil behind. Add the pork chops to the pan and brown thoroughly on both sides. Remove to a covered roasting pan, careful to keep the sage leaves and crust in tact. Place in the oven until cooked through. Timing will depend on your altitude and the thickness of the chops. Ours took 45 minutes. While the chops are cooking, add olive oil, squash, peppers and oregano to a skillet. Sauté until vegetables have softened. Stir in olives, capers and parsley. Remove from heat. Serve together with the chops, garnished with the remaining lemon.
Seared Lamb Chops with Mint Pesto and Spiced Carrots
8 carrots
2 tsp. cumin
2 tbs. olive oil
4 lamb chops
3 tbs. chopped fresh oregano
1 tsp minced garlic
1 cup fresh mint
3 tbs. macadamia nuts
1/2 lemon
Preheat oven to 425 - 450, depending on altitude. Scrub carrots and place in a covered roasting pan with 1/3 the olive oil, cumin, salt and pepper, tossing to cover. Roast until done, 20 -30 minutes, depending on diameter and altitude. Meanwhile, rub the meat with salt, pepper and oregano and sear on both sides in a skillet in another 1/3 of the olive oil, until desired doneness is achieved. To prepare the pesto, place garlic, mint, remaining olive oil, and nuts in a food processor and blend until smooth. Serve the chops, topped with pesto, and along side the carrots.
Simple Rock Cornish Game Hens with Basil and Artichokes
2 game hens, split
2 fresh artichokes, split, the choke taken out, and leaves trimmed
crushed, vine-ripened, tomatoes (or canned)
onion
garlic
a generous amount of fresh basil, chopped
olive oil
red wine
This is one of those recipes that you just sort of have to wing the amounts. Brown the hens in a large dutch oven in olive oil. Remove to a platter. Soften the onion and garlic in the dutch oven with more oil, if necessary. Add the tomatoes, basil and red wine to the pot, deglazing the brown bits. Season to taste with salt and pepper. Nestle the artichokes and hens in the sauce and simmer, covered, on top of the stove until the hens are done. Ours took about 45 minutes.
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