Grilled Panzanella Salad
Makes 6 servings
Free From gluten and all top 8 allergens
It’s still 100 degrees here in Southern California, and while it’s technically fall, cool autumn days seem nowhere in sight. And so, we continue to dine al fresco, and prefer to stay away from the stove as much as possible. Take advantage of your grill with this light and flavorful Grilled Gluten-Free Bread Salad. Farmer’s Markets are still overflowing with all varieties of vine ripe tomatoes and basil, so grab them while it’s hot! For added texture you can also throw in some diced cucumber, or add some artichoke hearts. This recipe is very adaptable and always delicious.
1 small garlic clove, crushed
½ tsp dried oregano
¼ tsp kosher salt, plus additional for seasoning bread
freshly ground black pepper
2 tbsp balsamic vinegar
½ cup extra-virgin olive oil, divided
1 small shallot, thinly sliced
2 lbs ripe tomatoes of varying colors and sizes
8 oz (6-8 slices) gluten-free allergy-friendly white bread
1 large garlic clove, cut in half
2 tbsp drained capers
½ cup chopped fresh basil (or parsley)
1. In a large serving bowl, combine crushed garlic, oregano, ¼ teaspoon salt and a few turns pepper. Stir in vinegar. Slowly drizzle in ¼ cup oil, while whisking to emulsify. Add shallot, stir to combine and separate the rings. Chop tomatoes into chunks, or halve cherry tomatoes, then add to bowl and toss gently with vinaigrette.
2. Heat grill to medium.
3. Brush bread on both sides with remaining ¼ cup olive oil and lightly sprinkle with salt and pepper. Grill 3-4 minutes per side until browned and slightly charred. Rub cut garlic half over one side of bread slices. Let cool 5 minutes. Cut into 1-inch cubes.
4. Gently stir capers and basil into tomato mixture. Add bread and toss well to combine. Serve immediately.
Grilled Gluten-Free Panzanella Salad © 2014 by Cybele Pascal
This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine
Photo courtesy of Saveur.
PASTA E FAGIOLI WITH “CHEESY” GARLIC CROUTONS
Free of: gluten and all top allergens
Pasta e Fagioli is about as comforting as a bowl of soup can get. The hearty combo of vegetables, beans, and pasta make a complete meal, perfect for any chilly fall night, or wonderful for lunch the next day. The “Cheesy” Garlic Croutons are an added bonus. Store them tightly covered at room temp… but don’t expect them to last, as kids devour them like candy.
This recipe makes enough for a hearty meal for 4, plus leftovers. I’ve swapped out the traditional allergens of gluten/wheat, anchovies (fish), egg, and dairy usually present in this dish, with olive oil, gluten-free pasta, dairy and soy-free “cheese”, and allergy-friendly bread. To make this vegan, swap vegetable broth for the chicken broth, and omit the prosciutto.
2 tbsp extra-virgin olive oil
2 ounces nitrite-free prosciutto, chopped (½ cup)
2 cups diced yellow onion
3 stalks celery, chopped
2 large carrots, chopped
1 tbsp finely minced garlic
1 tbsp finely minced fresh rosemary
½ tsp crushed red pepper
¼ cup dry white wine
Big pinch salt
4 cups low-sodium chicken broth, plus more as needed
1 28-ounce can diced tomatoes
1 cup gluten-free pasta shells (I like Tinkyada brown rice pasta for this)
2 15-ounce cans cannellini beans, drained and rinsed
¼ cup chopped fresh parsley
½ teaspoon lemon zest
Salt and pepper, to taste
‘Cheesy’ Garlic Croutons (recipe follows)
1. Heat oil in a large pot or Dutch oven over medium-high heat. Add prosciutto and cook 3 minutes, or until crispy. Transfer with a slotted spoon to a paper towel lined plate to drain.
2. Add onion, celery and carrot to the pot and cook 7 minutes, or until the vegetables start to soften. Stir in garlic, rosemary and crushed red pepper and cook 1 minute. Add white wine and salt, and cook while stirring to deglaze bottom of pan, until almost all wine has evaporated. Incorporate chicken broth, diced tomatoes and pasta with a gentle stir. Bring to a boil, reduce heat to medium and simmer uncovered until the pasta is tender, about 12 to 15 minutes.
3. Mash half of the beans. Stir the mashed beans and whole beans into the pot and cook 5 minutes more. Add more chicken broth as necessary if the soup is too thick.
4. Remove from heat, stir in reserved prosciutto, parsley and lemon zest. Add salt and pepper, to taste.
5. Ladle into bowls and top with croutons.
‘Cheesy’ Gluten-Free Garlic Croutons
Makes 3 cups
These crunchy croutons can be stored tightly covered at room temperature, but don’t expect them to last as kids devour them like candy.
6 tbsp extra-virgin olive oil
1 tbsp finely minced garlic
½ tsp Kosher salt
½ tsp dried oregano, crushed between your fingers
5 heaping cups gluten-free* bread, cut into ½-inch cubes (about 6 slices, preferably stale)
1 cup dairy-free cheese alternative shreds (such as Daiya or Go Veggie!)
1. Preheat oven to 350° F.
2. Combine oil, garlic, salt and oregano in a small bowl, whisking well to combine.
3. Put bread cubes in a large bowl. Drizzle with the olive oil mixture, tossing gently with a rubber spatula to evenly coat.
4. Transfer bread cubes to a baking tray, spaced into a single layer. Sprinkle liberally with cheese alternative.
5. Bake 20-25 minutes, turning once, until lightly golden and dry. The cheese may seem goopy at first but it will become crunchy.
6. Transfer the crouton tray to a wire rack, and let cool to room temperature.
7. Break apart any croutons that have clumped together.
* For allergy-friendly bread that’s gluten-free and free of the top-8 allergens, seek Ener-G brand.
Allergy-Friendly Pasta e Fagioli with “Cheesy” Garlic Croutons © 2013 by Cybele Pascal
This recipe first appeared in the Fall 2013 issue of Allergic Living Magazine
Romanesco Summer Salad
Laura B. Russell has done it again! Yup, that’s right, she’s made me drool. Her new book Brassicas is stunning, sumpteous, and best of all, user-friendly. I will, without a doubt, be cooking my way from cover to cover.
It’s been quite awhile since a cookbook’s jacket copy has inspired my heart to skip a beat. And so it did, when I flipped to read about what awaited me in the pages of Brassicas. I had known that Laura was working on an all-vegetable cookbook, and had filed that somewhere in the back of my mind as interesting (and something to look forward to). After all, I was a fan of her first cookbook The Gluten-Free Asian Kitchen. But I had no idea how excited I would be when this cookbook finally graced my table. If you are a fan of cruciferous and other brassicas veggies, you too will feel like this book was written especially for you. It’s a veritable candy shop for those who like their greens. It’s a celebration of the world’s healthiest vegetables, of their boundless potential and rich natural flavors. From the inherent sweetness coaxed out of brussels sprouts (see recipe for Charred Brussels Sprouts with Pancetta and Fig Glaze below) to the peppery zip of arugula and watercress salads, to the creaminess of Cauliflower Hummus, this book will take you on a journey through the wonders of brassicas, superfoods of the vegetable kingdom.
Featuring 80 recipes, Brassicas is chock-full of simple sides, salads, breakfast dishes, soups, snacks and even smoothies. Veggies aren’t just for balancing out your plate at supper, they are to be featured, as highlights, all day long. In addition to one knock-out recipe after another, Brassicas is also structured in my favorite format for cookbooks: chapters are devoted to a single vegetable or class of brassicas.
The majority of the recipes are made with recognizable and easy-to-find brassicas like broccoli, cauliflower, cabbage, kale, and brussels sprouts, which is a plus for shoppers. But for those wanting a little exotic variety, there are gorgeous recipes for broccoli rabe, kohlrabi, mizuna, and collards, just to name a few. I, for one, am always looking for ways to introduce new foods to my family. And, I’ll venture to say, this is a book full of superfoods that will inspire even professed veggie-haters to gobble up what’s on their plates. Look at the glorious Romanesco Summer Salad picture, featured above. I’m sure I can convince my two boys to eat this simply based upon its other worldly resemblance to dinosaur tails. Fun food! And my husband? With its nod to Italian al fresco dining, that’s one romantic looking plate!
For those with dietary restrictions, please note that all of the recipes are gluten-free. Laura has also included a “Special Diets Table”, for identifying major food allergens. Many recipes are naturally allergy-friendly, and for those containing a major allergen, many can be made allergen-free with a substitution, as identified on this table. The two recipes I feature below are gluten-free and free of all Top 8 Allergens.
Brassicas is available for pre-order now and wherever books are sold on April 8, 2014.
Romanesco Summer Salad
Although vibrant lime green Romanesco (sometimes called broccoli Romanesco or Romanesco cauliflower) looks like the love child of cauliflower and broccoli, it is actually closer to cauliflower in terms of taste and how it is used. Its color is fantastic in this lively salad, though you can definitely use white cauliflower if that’s all you can find. Cook the Romanesco just long enough to take away the raw bite, 2 to 3 minutes tops. Normally I would suggest plunging the florets into ice water to halt the cooking immediately, but introducing extra water here will mute the flavor and dilute the dressing. Instead, cook them fast and then spread them on a baking sheet so they cool quickly.
1 cup water
1 medium Romanesco or regular cauliflower, cored and cut into bite-size florets (about 5 cups)
2 teaspoons whole-grain Dijon mustard
Grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
3⁄4 teaspoon kosher salt (divided)
3 tablespoons olive oil
1 red bell pepper, chopped
1⁄2 cup thinly sliced red onion
1⁄3 cup chopped fresh dill
3 tablespoons drained capers, coarsely chopped
In a large pot, bring the water to a boil over high heat. (If you have a steamer insert, put it in the pot to hold the Romanesco. If you don’t have one, don’t worry about it.) Add the Romanesco, cover the pot, turn down the heat to medium, and steam for 2 to 3 minutes, until crisp-tender. Using a slotted spoon, transfer the Romanesco to a rimmed baking sheet or clean kitchen towel, spreading it in a single layer, to cool.
In a small bowl, to make the vinaigrette, whisk together the mustard, lemon zest, lemon juice, and 1/4 teaspoon of the salt. Slowly add the oil, whisking constantly with a fork to form an emulsified vinaigrette.
Put the Romanesco in a serving bowl. Add the bell pepper, onion, dill, capers, the remaining 1/2 teaspoon salt, and the vinaigrette and toss gently to combine. Cover and refrigerate until ready to serve. It will keep well for several hours. Just before serving, taste and add more salt if needed.
Charred Brussels Sprouts with Pancetta and Fig Glaze
Nothing tastes better with Brussels sprouts than cured pork, which is why I unapologetically offer you recipes that flavor sprouts with both pancetta and bacon (page 61). Here, the salty pancetta plays well with the sweetness from the fig jam, and you can finish the dish with a drizzle of balsamic vinegar to add a tangy note (see variations). I found fig jam near the grocery store’s cheese counter (not in the jams and jellies aisle), but you could also try apricot or peach jam instead. You may want to add a touch more jam than I suggest, but strive for a subtle sweetness rather than a cloying, sticky mess.
3 tablespoons olive oil (divided)
3 to 4 ounces pancetta, diced
11⁄2 pounds Brussels sprouts, trimmed and halved (or quartered if large) through the stem end (about 6 cups)
1⁄4 teaspoon kosher salt
2 tablespoons fig jam
1 tablespoon water
1⁄4 teaspoon freshly ground black pepper
In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over medium heat. Add the pancetta and cook, stirring occasionally, for about 3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl. Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Having a few extra sprouts is fine, but if they are mounded in a pile, they will not brown or cook evenly. If necessary, use a larger pan, cook them in two batches, or pull out the extra for another use. Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the Brussels sprouts are tender and well browned—even charred in spots. If the sprouts are browning too quickly, lower the heat to medium.
Add the fig jam and the water and stir until the jam melts and coats the Brussels sprouts. Add the reserved pancetta and the pepper and stir to combine. Taste and add additional salt or pepper if needed. Serve warm.
Variations For a sweet, salty, tangy version, add a drizzle (a teaspoon or less) of balsamic vinegar at the end. Aged balsamic is an especially good choice. Although I prefer pancetta here (I like its unsmoked rich pork
flavor), you can use bacon in its place.
Recipes reprinted with permission from Brassicas by Laura B. Russell (Ten Speed Press, © 2014). Photo credit: Sang An.