Many of my menu inspirations come from my travels and restaurant meals. I love to steal great ideas and make them in my gluten-free kitchen. Inspiration and no getting glutened for the teens. Although the pizza was from a meal at Cafe Flora while I was in Seattle and they have the gluten-free cuisine mastered. I couldn't get them to divulge the crust recipe, but they gave me a list of ingredients and it seemed to be close to a Carol Fenster sorghum crust that was rolled thin and baked crisp. Look at the shape. This now gives all of us permission to stop trying to make perfect, even crusts with the gluten-free recipes that fight us every step of the way. Just make it amoeba shaped and call it "rustic" like the posh restaurants do.
Another naturally gluten-free idea. This is a beet and goat cheese appetizer from Purple Cafe. Beets are starting to show up at the farmers' market this week.
The other inspiration for the week is what else I could forage at the farmers' market along with the beets.The menu plan for this week is:
Frittatas with spinach and garlic scapes w/ sliced tomatoes-all from the market.
Quinoa cakes with zucchini from the market and a black bean and corn salsa.
Stir Fry with peas again this week. It was a hit with leftover steak, but will do tofu and red peppers this week.
Chopped Salad with strips of grilled steak. Lots of lettuces from my garden to use.
Grilled Chicken and Potato Salad requested by the family.
Pasta with all the leftover bits of veggies and grilled meat.
Pizza copied from Cafe Flora with mango and cilantro. I usually do a traditional tomato-based sauce with cheese along with the exotic recipes so the teens try the new ones, but get the old favorite. Surprisingly, they like my concoctions, sometimes better than than the plain old pizza.
Cheryl from Gluten Free Goodness is hosting the Menu Swap with a theme of raspberries. I'm making strawberry curd tarts with a ground almond crust. Those will be topped with raspberries, strawberries and blueberries.
Stop by Laura's for hundreds of menu plan ideas each week that can be modified to be gluten free and some that are gluten free.
10 comments:
I love the pizza and beets are one of my favorite. menu sounds lovely, I'm trying to makes sure I base things on our veg box and starting to add things from the allotment.
as always, beautiful pictures. And I think smooth edges are overrated
Hi Wendy! So glad to have happened across your blog! I am from Columbus and so miss the North Market. (Are you refering to the North Market or another farmer's market?) I was just talking to my husband about it today. There isn't anything like it in Dallas so quite often I get homesick for the quaint, simplicity of Columbus. Thanks for sharing!
Your pizza is great! :) I can't get over those horses. I've got a Shire I drive but never have I parked him. Lol
Hi Wendy,
Are you from Columbus? I am in Iberia, Ohio (one hour north of Columbus) You have a very nice blog. I also have one at: www.alovefornewrecipes.blogspot.com
(a gluten free blog)
I have a friend from Mansfield, Ohio that makes homemade GF bakery items. They are wonderful tasting and very reasonable priced. She is starting up a gluten free business with her baking.
If you are interested in her info. please let me know. I told Luci (the friends name) that I would spread the word to has many GF folks as I could.
Thank you,
Pam Striker
Amy and Pam-- I'm south of Columbus.
Esther--Isn't great to have fresh food again.
Cheryl--Good cuz I never have smooth edges.:)
Jessie--The horses belong to the Amish farmer who sells his produce at the farmers' market. I happened to park next to them and had my camera with me.
Well great Wendy...glad to meet ya!
Oh my gosh, that pizza looks amazing! And frittatas are one of our favorites! Thanks for stopping by!
Wow, look at you making such neat dishes from what you've seen in restaurants! I like amoeba-shaped and rustic. Yes, perfectionism is highly overrated. Taste and nutrition are most important.
My IL's had a driving horse until he passed away a few years ago. Our late collie would naturally follow right behind us when we were riding on the "buggy." She'd go right between the wheels, but back far enough so she was safe. It was so sweet.
Shirley
yes i definitely think the perfect has been getting in the way of the good as far as my trying a pizza crust and you're right, that photo is inspiring, encouraging, and looks good to eat, too. thanks for all the info. wonderful blog!
(check out mine, if you like)
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