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5 Yummy Gluten Free Summer Picnic Recipes 6-24-08
Tomato Cucumber Salad
Ripe heirloom tomatoes, crisp cucumbers, pungent red onion, and fresh basil are gently tossed with ripe, juicy melon for a sweet surprise.
SERVINGS
6
INGREDIENTS
2 large red tomatoes, cut into 1-inch wedges (about 2 cups)
2 pounds melon, cut into 1/2- by 2 1/2-inch wedges
1 cucumber, peeled, seeded, and cut into 1/2-inch wedges
1/2 small red onion, thinly sliced (about 1/4 cup)
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon fresh-ground pepper
1/4 cup fresh basil leaves, sliced
PREPARATION
Make the salad: Gently toss tomatoes, melon, cucumber, and onion together in a
large bowl and set aside. Combine vinegar, oil, salt, and pepper in a small
bowl. Pour vinaigrette over the melon mixture and toss to combine. Cover and
refrigerate for up to 2 hours. Sprinkle with basil and serve.
NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 100
Total Fat: 5 g
Saturated Fat: g
Cholesterol: 0 mg
Sodium: 364 mg
Carbohydrates: 13 g
Fiber: 1 g
Protein: 1 g
Sesame Noodles
SERVINGS
4
INGREDIENTS
1 (8-ounce) package brown rice spaghetti or other thin pasta
1/4 cup wheat-free, reduced sodium tamari
2 tablespoons sesame tahini
2 tablespoons roasted smooth almond butter
1 tablespoon brown rice vinegar
1 tablespoon lemon juice, or more to taste
1 tablespoon toasted sesame oil
Hot sauce to taste (optional)
1 cup shredded red cabbage
1 1/2 cups shredded carrots
1 cup sliced green onions
1 tablespoon toasted sesame seeds
PREPARATION
1. Cook pasta until al dente according to package directions. Drain pasta
thoroughly.
2. In a large bowl, whisk together tamari, tahini, almond butter, vinegar, lemon juice, toasted sesame oil and hot sauce. Add pasta, cabbage, carrots and green onions. Toss to coat noodles thoroughly with sauce. Sprinkle with sesame seeds and serve.
NUTRITION INFORMATION
390 calories
14g total fat
1.5g saturated fat
10g protein
55g total carbohydrate
4g dietary fiber
4g sugar
0mg cholesterol
970mg sodium
Egg Salad with Horseradish and Tarragon
This easy-to-prepare dish is an attractive and tempting addition to any buffet luncheon. You can also serve with Nut Thins or your favorite Gluten Free Cracker.
INGREDIENTS
12 large hard-boiled eggs, peeled
6 tablespoons homemade mayonnaise
6 tablespoons ricotta cheese
2 tablespoons prepared horseradish
3 tablespoons finely chopped white onion
1 tablespoon plus 1 1/2 teaspoons tarragon, finely chopped
1 teaspoon salt
PREPARATION
Slice off the top third of the narrow end of each egg; scoop out the yolks,
place them in a medium bowl, and lightly crumble with a fork. Chop 6 of the
whites and toss with the yolks. Stir in the mayonnaise, ricotta, horseradish,
onion, tarragon, and salt. Fill each of the 6 remaining whole egg whites with 2
tablespoons of egg salad. Transfer the remaining egg salad to a small serving
bowl. Chill the filled eggs and egg salad, covered, for at least 1 or up to 4
hours.
NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 70
Total Fat: 6 g
Saturated Fat: g
Cholesterol: 110 mg
Sodium: 144 mg
Carbohydrates: 1 g
Fiber: g
Protein: 4 g
Carrot Pistachio Cake and Cupcakes
Buttercream will freeze without making the cupcakes soggy, but if you prefer egg-white-based or cream-cheese icings, freeze layers separately, make the icing fresh, and frost the layers after they thaw.
SERVINGS
12
INGREDIENTS
3 cups Pamela's Baking Mix
1 1/2 cups sugar or 1/2 C Sugar and 1 tsp
stevia (12 Packets)
1/2 cup dark brown sugar or 1 Tbsp Molasses and 6
Stevia
Packets
1 1/2 teaspoons sea salt
1 1/2 teaspoons
red ape cinnamon
1 teaspoon fresh-grated nutmeg or 1 Drop
Nutmeg
Oil
1/2 teaspoon allspice
3 cups grated carrots
1 1/2 cups chopped dried apricots
1 1/2 cups chopped pistachios
4 large organic eggs
1 1/2 cups olive oil
1/2 cup organic milk
1 tablespoons
Singing Dog Vanilla or 2 Tbsp other brand
PREPARATION
1. Make the batter: Heat oven to 350°F. Butter two 8-inch round cake pans and
line an 8-cup muffin pan and set aside. Combine the flour, sugars, baking soda,
baking powder, salt, cinnamon, nutmeg, and allspice in a large bowl. Toss the
carrots, apricots, and nuts in the flour mixture and set aside. Whisk together
the eggs, olive oil, milk, and vanilla in a medium bowl and add to the flour
mixture. Stir until just combined. Transfer 3 cups of batter to each cake pan
and 1/4 cup batter to each cupcake liner. Bake the cakes until a toothpick
inserted in center comes out clean - about 40 minutes for cakes and 20 minutes
for cupcakes. Cool cakes in the pans on a wire rack for 20 minutes. Release
cakes from pans and cool completely on the rack. If freezing, skip to Step 2.
Frost with your favorite icing.
2.To freeze: Double-wrap the cake layers in plastic wrap or place each one in a large resealable plastic bag, removing excess air. Place cupcakes in a plastic container with an airtight lid and freeze for up to 2 months.
NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 488
Total Fat: 28 g
Saturated Fat: g
Cholesterol: 53 mg
Sodium: 524 mg
Carbohydrates: 54 g
Fiber: 4 g
Protein: 7 g