INGREDIENTS 1/2 cup olive oil 3 tablespoons fresh lemon juice 1 tablespoon minced shallot 1 1/2 teaspoons Dijon mustard 1/2 teaspoon grated lemon peel Fresh thyme 1/2 teaspoon sugar 1/4 teaspoon of salt 8-12 Pepper corns
Category: nightshade free
English Pea Puree
INGREDIENTS: 1 teaspoon of lemon juice 1 Tablespoon of parsley 3/4 cup chicken stock (or vegetable stock) 1 shallot peeled and chopped 1 tablespoon of sweet onion chopped 2 Tablespoons of olive oil 1 1/2 cup of frozen peas INSTRUCTIONS: Saute onion and shallot over medium heat In another small sauce pan, bring the Chicken Stock…
Mushroom and Egg on Toast
Mushroom and Eggs on Toast So simple yet so decadent. It truly transforms the humble egg. A favorite for brunch with friends or a lazy Sunday morning. This recipe yields one glorious portion. INGREDIENTS: 2 slices gluten free bread ( I like Udis) 2 slices bacon or prosciutto (skip for vegetarian) 1 cup of chopped mushrooms 1…
Green Pea Hummus
INGREDIENTS: 15 ounce package of green peas, thawed 3 large cloves of roasted garlic 1 lemon, juiced 1/2 cup of tahini 1/4 cup water 1/2 teaspoon of coriander 1/2 teaspoon cumin 1/4 cup olive oil 1 tablespoon fresh flat-leaf parsley Kosher salt Freshly ground pepper INSTRUCTIONS: Combine the peas, roasted garlic, lemon juice, coriander, cumin,…
Goat Cheese Spinach and Artichoke Dip
I LOVE spinach artichoke dip. Sadly it is always packed with cream cheese, Parmesan and mozzarella. Here is my perfected cow dairy free version. INGREDIENTS: One 12-ounce jar of artichoke hearts, drained and rough chopped 10 ounces of frozen spinach 1 pound soft goat cheese 2 tablespoons olive oil 2 teaspoons lemon juice 1 garlic…
redstovediaries 