I must admit, I’m not a big fan of peas. Sure, I’ll eat them from my garden, but this is the first year I didn’t plant them because they just don’t do much for me. So when I found out that this week’s ingredient was peas, I headed to my Farmer’s Market in search of some. But no one had any! So, if can find fresh peas, they will appear in my stir fry. If not, I’ll have to give some of the other recipes a try when they are at the market.
Asparagus Thin is the kind host for this week’s Gluten Free Menu Swap.
Quick and simple:
Baked salmon drizzled with olive oil and tarragon with steamed artichokes
Chicken rubbed with garam masala with roasted cauliflower and garlic with panch phoron. Maybe a side baked papadams–we’ll see
Sauteed herbed millet-crusted turkey breast tenders with thyme roasted carrots
Vegan/By the Bay’s adoption
Toasted quinoa pilaf with garlic and kale and an avocado
It’s not too late to adopt your own blogger!
Fridge clean up time
Stir fry (possibly with peas)
Weekly garden harvest:
Someone wanted GF treats for a bake sale. So there will be pralines, an almond cake and a banana skillet bread, and who knows what else! Recipes to follow for some, if they’re good.
Wow, good to know we should all contact you when we need gf baked goodies for bake sales! 😉
I’m curious about how you make the millet-crusted turkey tenders.
I love the idea of the weekly garden harvest! I may have to borrow it and start adding it to my blog. Our Farmer’s Market doesn’t even open until the 3rd week of May. What is panch phoron? I love cooking Indian, but am not familiar with that one. MMMmmm papadams…..
I love to bake so I’m always up for a good excuse to play.
Millet crusted turkey burgers are millet ground up in my blender until it’s like cornmeal (just millet). Bread the turkey with the millet meal and dried herbs and presto! Then I bake or saute. When I have time, I dip them in flax goop to make it stick better.
Howdy Ginger! We’ve only got one Farmer’s Market open now, but my garden has a few things growing.
Panch phoron is a mix of fennel, fenugreek, nigella, cumin and mustard. Yum! You can buy premixed or mix your own. I read about it in the Spice and Herb bible. I love East Indian but with all of my food restrictions, eating out was a minefield so I’ve been doing my best to find new ways to safely appreciate the flavors.
I love to shop at http://www.wholeandnatural.com. They have all kinds of healthy and natural kosher food and snacks. The stuff is fresh and low prices.
btw I used a coupon bldc08 try it
I found your blog on a link an Aprovechar. I’ll be back to visit often! I’ve just started eating foods from my back yard. I’ll be anxious to see what’s ripe in your neck of the woods. I’ll post photos of my garden delights at http://glutenfreekay.blogspot.com. Come visit!
Your recipes are very adventurous. I’m still in the “careful” stage of gluten-free cooking. I’m so happy to be feeling better that I don’t want to screw it up. My recent favorites fall into the “farmhouse cooking” category. They look pretty basic compared to your gourmet offerings.
I was sad when I found out I was allergic to broccoli and cabbage. I used to love tender fresh-picked broccoli. I lived in Key West for one winter. Broccoli raab grew wild on the beach at Geiger Key. I ate a lot of it! Yesterday I saw a NEW kind of broccoli at the fruit stand. It was a long-stemmed, single blossom variety, sturdier than raab. Every bunch looked like a pretty bouquet. Maybe some will show up at your market and you can taste it for me.