Late summer is golden cherry tomato season. Two varieties are showing up at my local market; Sungold Cherry Tomatoes (tiny rich golden round ones) and Yellow Pear Cherry Tomatoes (slightly paler yellow and pear shaped). Both are sweet, tangy and gorgeous. I look forward to them all year long, and my favorite way to eat them (other than popping them directly into my mouth!) is in this elegant Golden Gazpacho. This soup is inspired by Ana Sortun’s Golden Gazpacho with Condiments from her brilliant cookbook Spice. When I served this last Sunday at a BBQ, my guests asked, “Why isn’t all gazpacho like this?”
I’ve adapted the recipe to be gluten-free, allergy-friendly, and vegan. I’ve also adjusted the seasonings, since I find Ana’s salt threshold and mine astronomically different. (She loves lots of salt!)
If you aren’t vegan and not allergic to eggs, add two hardboiled eggs to the garnishes. Use a microplane, or the finest side of a box cutter to grate the eggs into “jimmies”, then toss with salt and pepper, and chill till ready to serve. (more…)
Yield: 4 servings
Thai food is usually loaded with common allergens, from the fish sauce (full of fish and shellfish), to soy sauce, to the chopped peanuts that provide the finishing touches. Unwilling to give up this flavorful fresh cuisine, I came up with an allergen-free summer noodle salad, great for picnics, or dinner on a hot steamy night, that will satisfy your Thai food craving!
It keeps well in the fridge, so make up a batch of this light and herbacious dish on a Sunday, pack it in tupperware, and you’ve got lunches for a few days too.
Yield: 4 servings
- 3 oz. rice noodles
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 English cucumber, quartered and sliced lengthwise
- 1/2 red or yellow bell pepper, cut into thin strips
- 1 1/2 cups cubed chicken breast (steam 1/2 lb. chicken breast for 15 minutes, cool and cube)
- 2 Tbsp. + 2 tsp. chopped scallions
- 2 Tbsp. + 2 tsp. chopped basil (Thai basil if you can find it)
- 2 Tbsp. + 2 tsp. chopped mint
- 2 Tbsp. + 2 tsp. freshly squeezed lime juice
- 2 Tbsp. rice vinegar
- 2 Tbsp. light agave nectar
- 1 1/2 tsp. mirin (optional)
- 1 tsp. Asian chili paste
- 1 Tbsp. canola oil
- Boil noodles according to instructions on package. Place cabbage in a colander and drain noodles over cabbage. Rinse with cold water. Drain.
- Toss cabbage and noodles in a large bowl with carrots, cucumber, bell pepper, chicken, scallions, basil, and mint.
- In a separate bowl, combine lime juice, rice vinegar, agave nectar, mirin, chili paste, and canola oil. Whisk. Pour over noodles and toss. Serve room temperature or chilled.
Allergy-Free Thai Noodle Salad with Chicken © 2009 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.