This tomato and feta salad is a very easy to make and totally inexpensive, healthy gluten-free salad recipe.
I positively love the explosion of flavor and delicious wetness that courses through my mouth as I bite into each of the succulent grape tomatoes in this recipe…
If possible use only naturally ripened tomatoes when you put your salad together. Not only will it be healthier… It will taste so delicious!
Feta cheese is always popular at my house and it is even more so when it’s in this strikingly colorful blend of flavors with ripe and sweet grape tomatoes, crumbled feta cheese and olive oil with ripe olive accents like in this salad.
I think that it’s one of the most beautiful, delicious gluten-free salad recipes that I make. It is worthy of guests, and is surprisingly inexpensive to make… especially after your spring garden begins to produce.
A pork roast hot from the oven seems like a dinner for company, but if the roast is a boneless pork loin recipe with Italian seasoning, it’s easy enough to make any day of the week special.
By adding some vegetables to the roasting pan, almost the whole meal can be ready at once. And it’s such an easy gluten-free dinner!
This week I used a pork roast that had been tied by the butcher, as you see in the pictures. It is just two smaller pieces of boneless pork loin tied together to make one thicker roast.
After roasting the strings are easily cut so they can be removed before slicing. It doesn’t have to be a tied roast, though — often I use a single piece of pork loin for this recipe.
My husband did not like chicken or sour cream much at all when I met him, but he has since become a fan of them both, especially when they are together in dishes like this saucy gluten-free chicken and vegetable combination.
I especially like how easy this is to put together – it has simple ingredients that don’t take much preparation except to add to the crock pot. I could easily throw it together before rushing out the door to work or to an appointment, and then later I can come home to a delicious dinner.
Here is a delicious meal that has more than meets the eye. Each forkful of this gluten-free casserole is rich, flavorful and saucy, and more than that, it’s also full of veggies and healthy stuff, too.
Vegetables are wonderful… I love them. But some of my family members are hard to convince that they’re worth eating… especially eggplant!
However, that is not a problem with this moussaka. It looks good, it tastes good and everyone at my dinner table has always liked it, even though it’s full of meat plus eggplant, onion, potatoes, mushrooms and tomatoes.
Just for the record, I have found…
I made the most delicious, gluten-free beef rump roast braised in my slow cooker the other day. It was lean and flavorful and it sliced easily so it was easy to serve. The juices were fragrant with the Mediterranean seasoning and the savory vegetables. And, to top it all off, the sandwiches that I will make from the leftovers will be wonderful… We’ve had this before… Many times!
When I did thicken the juices to make a gluten-free gravy the way my husband likes it, we really enjoyed it. I used sweet rice flour for thickening this time. But, arrowroot powder or potato starch flour would work too if you’re cooking paleo.
A little while before serving time, I stirred the thickener into some of the juices and then stirred that back into the crockpot. It made such an easy gravy! There was plenty of flavor in the juices, so without any thickening it would still be excellent if you are on a low-carb diet.
I discovered a new brand of rotini with good flavor and lots of nutrition.
I was interested in this new product from Tolerant when I saw that it is made solely of lentils – Non-GMO Organic Red Lentils… Nothing else.
That makes it gluten-free and also free of the top eight allergens. This low-glycemic rotini is certified gluten-free, non-GMO, organic, vegan and kosher.
Since it is made from red lentils, it has a delicate pink tint that is lovely and appetizing whether in a salad with greens and dressing or in a skillet with peppers, onion and sauce.
I usually use my own preference for the proportion of pasta to vegetables in this dish. Try it and decide what works best for you. I often cook more veggies than the recipe calls for. And, I’ll keep them in a separate dish so that I can add more of them to my plate if the mood strikes me.
Depending on how many carbs I’ve already had that day, I may skip the pasta entirely and just have my sauce with the veggies… I really like just the veggies in sauce sometimes.
This is one of my family’s favorite gluten-free ground beef recipes. The gluten-free sauce combined with the ground beef seasoned perfectly to your taste can be a marvelous addition to your meal time.
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