Crispy Purple Potatoes with Fresh Oregano + Crumbled Egg

Ingredients:
6-8 small purple potatoes, thinly sliced [measures out to about 4 cups]
2 shallots, thinly sliced
1 farm fresh hard boiled egg, chopped
2 tablespoons extra virgin olive oil [or other preferred vegetable oil]
2 tablespoons red wine vinegar
fresh oregano, about 1 tablespoon chopped
pinch of crushed red pepper flakes, optional
sea salt
course ground pepper

Scrub your potatoes well, slice them thinly with an extra sharp knife or mandolin slicer. Place them in a bowl of cold water for about 30 minutes. The water will draw out some of the potato's starch and they'll cook up crispier. In a large saute pan heat the olive oil over medium-low. Spread the potatoes as evenly as you can and cook until browned on one side. Now add the vinegar, shallots, crushed red pepper flakes, sea salt and pepper. Flip the potatoes over to crisp the other side.

After both sides are crispy brown and the potatoes are heated through top them with the fresh oregano and chopped egg. The warm crispy potatoes are the perfect compliment to the cold chopped egg. Try topping this dish with a fresh hunk of goat cheese [not pictured] it's unbelievably delicious! And, if you're into a vegan option, just eliminate the egg altogether. Friends, if you can't find purple potatoes in a store or farmers' market near you, get creative and keep it nutrient packed, try sweet potatoes instead!

LIVING SIMPLY GLUTEN FREE

Butternut Squash Sweet Potato & Leek Hash

Ingredients:
1/2 large butternut squash [or one small]
1 medium sweet potato
1 medium leek
2-3 tablespoons of preferred vegetable oil [I used rice bran]
1/4 garlic granules
sea salt
coarse ground pepper
2 eggs [optional]

Peel, halve and scoop out the seeds from the butternut squash. Peel and halve the sweet potato. By using a medium thick cheese grater, grate them them onto a tea towel or other absorbent material to soak up the extra moisture they'll release. Sprinkle with a touch of salt and set aside for about 15 minutes.

Cut the bottom and top off the leek. Peel the outer layer or two off the leek and slice into thin medallions. In a medium sized pan [I used my cast iron skillet] heat your oil over low to medium heat. Cook them while stirring occasionally until they start to become translucent.

Once the squash and sweet potatoes are done resting, toss them in with the leeks. Add a bit more salt, pepper and garlic granules. Mix together well, add in another dash of oil if necessary and cook on low for about 7-10 minutes. Allow the mixture to brown on the bottom. Stir or flip to brown the other side. Repeat until you've found your desired texture.

Once the hash is just about done and you're feeling in the mood for it, crack two eggs over top and cover with a lid. Remove from heat and do not lift cover, the eggs will cook themselves in about 5 minutes.

LIVING SIMPLY GLUTEN FREE

Marinated Chioggia Beet Salad

Ingredients:
3 medium sized Chioggia beets
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 cup rice vinegar
1 tablespoon fresh chives or scallions, chopped
1/4 teaspoon kosher salt
coarse ground pepper to taste

Clean and trim the roots and greens off the beets. I used a mandolin to slice them on the thinnest setting, but if you don't have a mandolin you can slice them thinly by hand. Take your time doing this, both methods may be both tricky and dangerous.

In a small mixing bowl whisk together the olive oil, lemon juice, rice vinegar, chives, salt and pepper.

In a shallow dish pour the vinegar mixture over the beets, coat each beet well and let sit for one hour. After the hour is up, flip the beets around so each side is marinated. The beets will be ready to eat after two hours. You can let the beets sit and marinate as long as you'd like, however after two hours the red and white brilliant stripes will start to bleed together.

LIVING SIMPLY GLUTEN FREE

Autumn Delicata Squash Soup

Ingredients:

2 delicata squashes, peeled, seeds removed and chopped

2 cups cooked kidney beans
3-4 collard green leaves, chopped
1 bulb fennel, stalks removed and sliced
1 small onion, chopped
1 large shallot, diced
3 garlic cloves, minced
1 tablespoon extra virgin olive oil [rice bran or sesame oil will also work well]
5 fresh sage leaves, chopped
1 tablespoon turmeric
1 teaspoon paprika
1 teaspoon of dried parsley or a handful of fresh, chopped
generous pinch of ground celery seed
generous pinch of dried thyme
5 cups of filtered water or vegetable broth
sea salt and coarse ground pepper to taste

1. Heat a large sauce or soup pot over low heat. Add the oil, onions, shallots and garlic; saute for about 5-10 minutes or until they become slightly translucent. Next add the sage, turmeric, paprika, parsley, celery seed, and thyme. Stir until the spices are blended well.

2. Add in the squash, fennel and water [or broth]. Simmer on low for about 30-45 minutes. Once the squash become tender add in the beans and collards. Simmer for another 10 minutes or so on low and serve.

Serves: 6-8
Total time: 1 hour

LIVING SIMPLY GLUTEN FREE

Zucchini & Summer Squash Red Curry

Ingredients:
1 large green zucchini, halved and sliced
1 large yellow summer squash, halved and sliced
1 large white onion, chopped
2 garlic cloves, minced
1 cup peas
2 plum tomatoes, diced
1 teaspoon of cornstarch + 1 tablespoon of cold filtered water
2 cups of lite coconut milk
1 tablespoon red curry paste
1 teaspoon fish sauce [eliminate for vegan]
1 teaspoon of fresh lime juice
1/2 teaspoon of chili paste
1 tablespoon coconut oil
pinch of kosher salt
fresh cilantro and lime to garnish


1. In a large wok, heat coconut oil over a low flame. Add in the zucchini, summer squash, onions and garlic. Heat through for about 5 minutes and then add in the peas and tomatoes.

2. In a small bowl mix together the cornstarch and filtered water until smooth. In a large mixing bowl combine the cornstarch mixture, coconut milk, red curry paste, fish sauce, lime juice, chili paste and pinch of salt. Whisk together well and then pour the sauce over the veggies. Simmer for about 10-15  minutes.

Serve hot over brown rice or quinoa with fresh cilantro and lime!

Total time: 30 minutes
Serves: 4

LIVING SIMPLY GLUTEN FREE

Chilled Golden Beet Soup

Ingredients:

3 large golden beets

1 tablespoon of extra virgin olive oil [coconut oil would work as well]

1 small onion, minced

1 clove garlic, minced
1/2 teaspoon turmeric
3 cups of vegetable broth

1/2 cup almond milk

sea salt and course ground pepper, to taste

Preheat the oven to 375 degrees.

1. Scrub then halve your beets and drizzle a 2 teaspoons of olive oil and sprinkle sea salt and pepper on top. With your hands massage them until they are coated evenly with the olive oil. Roast them for about 45 minutes to an hour. Allow them to cool them and then you can peel off the outer layer or their skin; if the beets are thoroughly clean peeling off the skin is optional and leaving them on will create a deeper flavor.

2. In a blender combine the cooled beets with a cup of vegetable broth. Blend until smooth. I chose not to add my garlic and onion in at this point, because I wanted my final product to have some texture. If you'd like your soup to be extra smooth, add your onions and garlic in with your beets and puree.

3. In a large saute pan, heat the left over teaspoon of olive oil on low and add in the onions and garlic. Cook through for a few minutes, then add the remaining 2 cups of vegetable broth, the beet puree, almond milk and turmeric. Stir together well and allow to simmer for a few moments. This soup works well hot, but the flavors really develop as it cools. Allow to cool and then refrigerate to chill for a few hours.

Serve with a dollop of Greek yogurt and fresh scallions, just because it's only slightly indulgent.

Serves: 4
Total time: 4-6 hours [1 hour if serving hot]

LIVING SIMPLY GLUTEN FREE

Thai Chicken Cabbage Wraps

Filling Ingredients:

1 pound organic chicken breast, diced or cubed into small pieces

5-10 green cabbage leaves

2 large carrots, thinly sliced

1 red bell pepper, thinly sliced 

2 garlic cloves, chopped

1 large shallot, thinly sliced

1 fresh lime

1/2 cup chopped green onions

handful fresh cilantro

Sauce Ingredients:

1 tablespoon vegetable oil [non-GMO canola or sunflower is best because of their high heat tolerance]

1 tablespoon rice vinegar

2 tablespoons soy sauce

1 teaspoon fish sauce

2 teaspoons tahini

2 teaspoons sriracha or chili paste

1/2 teaspoon. freshly grated ginger root

juice from 1/2 a lime

1/2 cup filtered water

1. In a wok or large saute pan heat the oil on medium heat. Add in carrots, bell pepper, garlic and shallots and cook until the veggies turn bright in color and the garlic and shallots start to turn translucent, about 5 minutes.  

2. In a small mixing bowl whisk together the vinegar, soy sauce, fish sauce, tahini, sriracha, ginger, lime juice and water. 

3. Now add the chicken and the sauce with the veggies. Cook until the the chicken is white throughout.   The chicken should be cut into small pieces, so it shouldn't take too long to cook. 

4. Fill the leaves about half way; top with green onions, cilantro and a squeeze of fresh lime. Enjoy!  

Tip: You can eat your cabbage leaves raw or you can blanch them. If your leaves are leave you can half them, like show in the picture above. If your leaves are smaller, free free to eat them as is. You'll want the leaves to be about the size of your hand, otherwise they'll become awfully sloppy to eat. 

LIVING SIMPLY GLUTEN FREE

Zucchini Pasta with Avocado Pesto

Pasta Ingredients:
4 medium zucchinis
2/3 cup cooked fava beans [edamame or peas work nicely too]
pinch kosher salt

1. If you are using fresh fava beans, follow the instructions here to prepare and cook them, then set them aside.

2. Wash, dry and cut the ends off from the zucchinis. There are a few different methods you can use to make your zucchini noodles and it doesn't mean rushing out to get another kitchen gadget. If you have a julienne slicer [like I used] cut them on a thin setting. You can also achieve the julienne style by using a sharp knife and cutting the zucchini into thin strips, stack them up again and cut again into thin lengthwise strips. You can also make zucchini ribbons by using a traditional kitchen peeler.

3. For raw noodles, spread them out onto towels and sprinkle on a pinch of kosher salt. Let them dry out a bit while you make your pesto.

4. For cooked noodles, boil water with a pinch of kosher salt. Blanch the zucchini for one minute, pull out and immediately submerge them into ice cold water to stop them from overcooking. Once they are cool, drain well and set aside.

Pesto Ingredients:
1 medium avocado
1 cup fresh basil leaves
2 garlic cloves
1 tablespoon flax powder
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
3 tablespoons olive oil
1/4 cup filtered water

Place all the ingredients into a food processor or high powered blender. You can adjust the amount of water or oil depending on the consistency you like your pesto sauce. The amounts listed by me produce a light and creamy texture.

Toss the pasta, pesto and fava beans together. Season with sea salt and coarse ground pepper. Serve right away!

LIVING SIMPLY GLUTEN FREE

Salt & Vinegar Cabbage Mashed Potatoes

Ingredients:
12 cups filtered water
5 cups red *potatoes, cubed
2 cups shredded green cabbage

1/2 cup apple cider vinegar

2 teaspoons kosher salt 

2 garlic cloves, minced

3-4 tablespoons distilled white vinegar
1 tablespoons preferred oil [I used extra virgin olive oil]

1/4 cup preferred milk [I used almond]
sea salt and coarse ground pepper

1. In a large pot bring 10 cups of water and 1/4 cup apple cider vinegar to a light boil. Drop in the cabbage and blanch for about 2 minutes. Scoop the cabbage out and place it in a bowl full of cold water to stop the cooking process and set aside.

2. Go back to the large pot of water and add in 2 more cups of water, 1/4 cup apple cider vinegar, 2 teaspoons of kosher salt and bring this pot to a rapid boil. Once boiling, add in your potatoes and cook until very tender [approximately 15-20 minutes].

3. Once your potatoes are tender and can be pierced easily with a knife, drain and place them back into the pot. Add in the garlic, white vinegar, oil, and milk and with a hand masher mix until smooth. I like to get them to a smooth yet slightly chunky texture, this compliments the cabbage well.

4. Fold in the cabbage and season with sea salt and ground pepper.

Serve right away!

Total time: 45 minutes
Serves: 4-6

*Potatoes are on the Dirty Dozen list, choose organic whenever possible.

LIVING SIMPLY GLUTEN FREE

Sauteed Garlic Scapes & Summer Squash

Ingredients:
1 zucchini
1 yellow summer squash
1-2 garlic scapes
extra virgin olive oil
sea salt & coarse ground pepper to taste

1. Wash and thinly slice squash into medallions. I sliced my about 1/8 inch thick. Whatever thickness you cut them, make sure it is uniform so they cook at the same speed.

2. Heat a good drizzle of olive oil in a large saute pan over medium-low heat.

3. Once the oil is warmed, add in the squash and cook for 2-3 minutes while flipping every so often.

4. While the squash is cooking prepare your scapes. Make a cut just under the base of the flower and discard. Cut the scapes into 1-2 inch long sections. Toss the scapes in with the squash, give the pan a good shake to mix in the scapes well. Add a splash more olive oil if necessary. Season with a pinch of salt and pepper. Cook for another 5-7 minutes. The squash should be tender [browning a bit] and the scapes should turn bright green. Sauteing scapes is similar to cooking asparagus. You don't want to overcook it, or it'll become stringy.

Tip: I put leftovers of this saute into the refrigerator and for lunch the next day I discovered it to be fantastic as a cold summer salad. I sprinkled on a handful of freshly chopped mint from my garden and and dug in. Yum!

LIVING SIMPLY GLUTEN FREE

Cumin Roasted Fennel & Cauliflower

Ingredients:

1 head of cauliflower

1 large fennel bulb

1 TBS. extra virgin olive oil

1 tsp. cumin

1 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. crushed red pepper

sea salt to taste

Preheat your oven to 400 degrees.

1. Wash and cut cauliflower into florets. Wash and cut fennel into quarters. If you are unfamiliar in working with fennel, watch this helpful and quick video, now.

2. In a large mixing bowl combine all of your ingredients. Toss together with your hands until each piece of cauliflower and fennel is coated well with the spices and olive oil.

3. Roast in the oven at 400 degrees for about 40 minutes. Once it is cooked about half way through flip it to its other side and continue to roast until each side is golden brown.

Serves: 4-6

Total time: 50 minutes

LIVING SIMPLY GLUTEN FREE

Warm Kale & Potato Salad

Ingredients:

*large bunch organic kale

*4-5 [small to medium] organic potatoes

5 cherry tomatoes, halved

2 cloves garlic, minced

1/4 cup diced green scallions

1-2 TBS extra virgin olive oil

sea salt and coarse ground pepper to taste

1. Wash kale well with cold water and do not pat dry, the extra moisture is good and will help cook the kale down a bit. Cut each kale leaf down to bite-sized pieces. Because of their bitterness and texture, I cut out the stems and use only the kale leaves.

2. Heat a large sauteing pan and a few drops of olive oil on low, toss in the kale, garlic and add then add a 1/4 cup of water; mix and cover with a lid. Simmer the leaves down until they've become very soft and a deep green. You can't really over cook kale, so just cook it until your desired texture.

3. As the kale is cooking, bring water in a medium sized pot to a boil. Peel each potato and cut into bite-sized pieces. Boil the potatoes for about 7-10 minutes or until tender.

4. When the potatoes are done cooking, drain and toss in with the kale. Now add in the cherry tomatoes, scallions and a tablespoon of olive oil; mix together well and continue to cook until all the ingredients are warmed through. Season with salt and pepper and serve!

Serves: 4

Total time: 25 minutes

*Kale and potatoes are both on the Dirty Dozen list, choose organic whenever possible.

LIVING SIMPLY GLUTEN FREE