The best reason to go with penne for this particular dish, is the delight of finding peas that have snuck inside the little tubes! A simple dish, sweetened with tarragon, and very quick to make. Must be served immediately before the ricotta stiffens. Ingredients Salt to preference ¾ pound gluten-free penne (e.g. quinoa or rice…
Spaghetti With Shrimp, Kale and Tomatoes
Black kale is a particular favorite of mine for this recipe. Blanch them in the pasta’s cooking water, chop, and add to the tomato sauce at the end of the cooking to merely heat through and soften slightly. Sear the shrimp & making the tomato sauce in the same pan to maximize flavor. The shrimp…
Gluten-Free Pizza
This full flavored pizza has a delightful cracker-like crust, with a satisfying slight chew. Ingredients 7 grams flaxseed meal (approx. 1 tablespoon) 500 grams gluten-free flour blend about 4 cups, purchased or homemade (see recipe) 1 ½ teaspoons salt, kosher 15 grams active-dry yeast (about 4 teaspoons) ¼ cup olive oil, extra virgin, & more…
Pistachio Biscotti with Rasin
I find a mix of almond flour and millet flour (or cornmeal) ideal for these biscotti. Irresistibly delicious. A slight bitter edge to the flavor can be achieved by soaking the raisins in amaretto before making the biscotti. As with my other whole grain biscotti, butter is used here which makes this cookie a little…