Garbanzos, Zucchini and Tomatoes Sauteed – Seasoned or Not (Gluten-Free)
During the growing season we enjoy the variety of fresh vegetables, especially the versatile, naturally low-carb, high-nutrient, gluten-free summer squashes and zucchini. Of course, the garbanzos add some carbs to the dish, but they have good protein, fiber and other nutrients so are well worth it.
Tomatoes in Chive Vinaigrette
Fresh, ripe tomatoes, vine-ripened and fully sweet! …That’s when I mix up some vinaigrette, and adding a little chives with that is good.
Gluten-Free Rhubarb Pie
Thinking about baking for my hubby brings up the sole question of what kind of pie. (Pie is always at the top of his list, it seems.) With all the flavorful rhubarb showing up in yards and gardens and supermarkets this time of year, what better time to make a rhubarb pie? There’s the original, focused, undistracted Rhubarb Pie, and after that, there are options like Strawberry-Rhubarb Pie, not to be outdone by Apple-Rhubarb Pie, and then of course there could be a Rhubarb Custard Pie…but let’s not get too far afield at this point. I don’t make pies too often because we just don’t need that much sugar in our diets these days, but sometimes everyone needs dessert.
Asparagus with Almonds – Gluten-Free
Is quick and easy what you have time to cook, although healthy is what you need? Asparagus and slivered almonds in a wok or skillet will do all that and also taste great.
Black-Eyed Pea Salad
A refreshing change for a gluten-free side dish or lunch, this high-fiber salad has lots of flavor and nutrition.
Three Bean Soup – Red, White and Green (and Gluten-Free)
Soups can be challenging to find gluten-free, but so easy to make yourself! Here’s one that’s colorful, nutritious and not hard at all to make.
Glazed Yams with Marshmallows, Gluten-Free
A requirement at holiday dinners here — the sweeter, the better, and don’t try forgetting the marshmallows!
