Snack Time: Tomato and Mozzerella Salad

This has been my snack of choice as of recently. Probably not as pretty as some of my past post, but sometimes ya just need a garden fresh tomato and mozzarella with fresh basil. Simple, light, refreshing, and filling.

Salmon Nicoise Salad

Tomatoes, potatoes and salmon, oh my! I love the rich mix of flavors you find in a Nicoise salad, but then again, I've always loved the tang of capers, Dijon and kalamata olives. A typical Nicoise is made with tuna but I was more in a salmon mood.

This simple meal consisted of a bed of arugula topped with tomatoes, potatoes, green beans, olives and lots of capers. The salmon was actually from a can and perfectly complemented the variety of flavors. For dressing I mixed together some rice vinegar, Dijon and a little EVOO.

Enjoy!

Good Ol' {Gluten-Free} Grilled Cheese

Sometimes a girl just needs a good ol' [gluten-free] grilled cheese.

French Meadows gluten-free bread, pepper jack cheese, and fresh avocado slices. Sometimes simplicity is perfection.

Enjoy!

Sweet Corn Salad

I love summer and all of the fresh produce available. I think it's no mystery that I'm a true veggie lover. Finding fresh veggies that are in season are just that much more awesome.

For this simple meal, I used one ear of corn and sliced it off the cob. I then quickly blacnched the corn and a handful of green beans for 60 seconds. In a seperate bowl, I mixed together 2 tbs white basalmic vinegar, a dabble of honey, a dash of Dijon, 1 tsp EVOO and salt & pepper. Mix everything together, add some sliced heirloom tomatoes, fresh basil, and top with feta. A light, crips summer lunch ready in minutes!

Enjoy!

Grilled Salmon, Fresh Corn and Green Goddess Dressing

What goes perfect with crisp arugula, fresh garden tomatoes, sweet corn cut of the cob, and a juicy piece of grilled wild Alaskan salmon?

Why Gluten-free Green Goddess Dressing, of course!

My mom sent me this recipe a while back and I finally got around to making some. Dare I say it might be the new Mmmm Sauce - I want to put it on just about everything. I hope I don't ruin Green Goddess dressing for anyone, but I just have to say, any food that contains anchovies and capers is amazing in my book!

Gluten-Free Green Goddess Dressing from drgourmet.com

1 oz canned anchovy fillets, drained
3 cloves garlic, minced
2 TBS fresh lemon juice
2 TBS white wine vinegar
1/4 tsp dried tarragon
3 TBS tops of green onions, sliced
3 TBS fresh parsley leaves, minced
1 tsp capers
1/4 cup non-fat sour cream or Greek yogurt
1 cup non-fat mayo

Drain anchovies and pat dry with paper towel. One ounce is about half a tin, but I like anchovies a lot so I used the whole two ounce tin. Whirl all ingredients, except the mayo, in the blender until smooth. Add the mayo and whirl on low. Chill before serving!

Greek Egg Scramble and Dill Fries

I've frequently mentioned how breakfast is not one of my favorite meals. I don't like any type of food that is covered in syrup which works out to my advantage since I can't eat gluten. But every now and then I'll really want some eggs. Even better if the eggs are filled with my favorite veggies and topped with cheese. As for the dill fries - I didn't have any hashbrowns so I figured Mama Pea's fries would work great any time of day for my taste buds.

For this egg scramble I started by whisking one egg and two egg whites in a bowl. I then sauteed a large handful of spinach, some diced tomatoes, and some sliced kalamata olives. Once my veggies were cooked I scrambled in my eggs and cooked until the eggs were no longer runny. Topped my simple creation with feta and served with dill fries. It was the perfect brunch meal if you ask me!

Enjoy!