FIRST KITCHEN BLOGS

Having a sensitivity to gluten can make choosing food a challenge, but it doesn’t mean it can’t be tasty.  We just need a little creativity.   We have talked earlier about some of the foods we like.  For example, the Tinkiyada dry pasta is a favorite.  Another favorite are the back to Nature multi –seed rice crackers.

If you have some favorite products or recipes you would like to share, let us know.

We’ll post them in our future blogs. 

Gluten –free Lemony Penne Pasta

2-3 servings

(If using as an entrée it will make 2 generous servings.  Or serve it as a side with grilled chicken and it can make 3 smaller portions.  Either way- Yummy!)

6 ounces dry gluten-free penne pasta

2 tablespoons olive oil

2 tablespoons lemon juice  (juice of about ½ lemon)

1 teaspoon lemon zest

2 teaspoons capers

¼ cup Parmesan cheese

Salt

Pepper

1 cup arugula *

Prepare rice pasta according to package directions; drain.

Toss with olive oil, lemon juice and lemon zest. Stir in capers and cheese.  Add salt and pepper to taste.  Gently stir in arugula.  Serve.  

* Arugula is in season now, so it should be plentiful and available at your Farmer’s Market.  If you don’t like arugula, try substituting 1-cup baby spinach or 2 tablespoons chopped basil. 

Note:  Not gluten sensitive?   Then make with regular wheat penne pasta.  It will be just as delicious.

It’s been awhile since you’ve heard from us.  We apologize for that. 

But spring is a time for new beginnings. 

I’ve always been a fan of using fresh herbs to make even the most mundane food special.  So once again I’ve got my herb garden going.  (If you have a small corner of sunshine, there is no reason not to plant a pot or two with your favorite herbs.) 

This is an example of a tasty dish doing just that- making the ordinary pretty special.  This salad using red potatoes is so easy and you can vary the herbs in it.  I’ve made it with rosemary and with mint.  Next time I think I’ll try dill or tarragon.

We're giving you specific amounts but it is very flexible so adjust amounts to suit your taste.

Potato Salad with Feta

3-4 servings

3-4 small red potatoes, cut in small chunks (about 1 pound)

1 tablespoon olive oil

2 tablespoons bottled vinaigrette dressing.

¼ cup pitted Kalamata olives, cut up (or other pitted green or black olives)

1/3 cup crumbled feta cheese

1 tablespoon chopped rosemary (or mint, dill or any of your favorites)

Salt

Pepper

Boil or steam potatoes about 7-8 minutes or until tender.

While potatoes are still warm, toss with olive oil and dressing.  Add remaining ingredients and toss.

Serve salad warm or cold.

Enjoy!