Episode 7 – Gluten Free Summer Recipes

 

Foodies of New England | Episode 7 “Gluten-Free…by FoodiesofNewEngland
Happy Summer, Foodies! Over 3 million Americans have Celiac Disease. It’s a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats. With us today is Chef Al Maykel from EVO Restaurant. EVO specializes in healthy-lifestyle comfort food, and Al is the guru of Gluten-free eating, so watch episode 7 of Foodies of New England and check out our recipes below.

Foodies GF recipes

GF Pasta Salad:

  • 1 bag/box Gluten Free Pasta
  • ¼ cup diced onions
  • ¼ cup diced tomatoes
  • ¼ cup diced peppers
  • ¼ cup sliced black olives
  • ½ cup gluten free Italian dressing
  • 1 T Balsamic reduction
  • Salt/pepper to taste

MOP:

  1. Gather all ingredients.
  2. Cook pasta in boiling salted water until tender. GF pasta is tricky. You want to make sure it is not under cooked nor over cooked. Taste as you are cooking till you get that perfect consistency and once achieved strain pasta and shock in ice water to stop the cooking process.
  3. Combine pasta and chopped vegetables along with dressing, balsamic and salt and pepper.
  4. Serve and enjoy.

 

GF Thai Chili Teriyaki Marinade:

  • 3 T regular sugar
  • 3 T rice vinegar
  • 4 T GF Tamari sauce
  • 1 T chopped garlic
  • 1 T chopped ginger
  • ½ cup Sweet Thai Chili sauce

MOP:

  1. Gather all ingredients.
  2. In a bowl combine sugar and vinegar and whisk until sugar dissolves.
  3. Add rice vinegar, garlic, ginger, tamari and sweet Thai chili sauce.
  4. Whisk all items together. Can be used as a sauce or a marinade for what you are grilling.

 

GF Quesadillas:

  • 2 rice flour tortillas
  • As desired- diced onions, peppers, tomatoes, (cooked) chicken
  • 6 oz shredded pepper jack cheese

MOP:

  1. Gather all ingredients.
  2. On a hot grill spray with pan spray and place tortillas directly on the grill.
  3. Add your cheese and toppings.
  4. Once your cheese is melted remove from grill and fold in half. This will make sure the inside is warm.
  5. Cut in half and enjoy.

 

Fresh Guacamole:

  • 2 ripe Avocados
  • 1 T chopped onions
  • 1 T chopped tomatoes
  • 2 t chopped jalapenos
  • 1 T chopped fresh cilantro
  • Juice of one lime
  • Salt to taste

MOP:

  1. Remove pit and skin from avocado and chop roughly.
  2. Combine with diced onions, tomatoes, jalapenos, cilantro, lime juice and salt.
  3. Mix until desired texture. (the less you mix the chunkier the guacamole will be)
  4. Served and enjoy.
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