Summer cooking…what’s not to love about grilling in the outdoors and having access to a bounty of colorful and delicious fresh produce?
To keep summer meals new and exciting every time, I asked Amy Fothergill (aka The Family Chef) to share a few of her favorite side dish recipes that incorporate gluten free grains and the best summer produce has to offer.
Here’s what she came up with. Delicious recipes the whole family will love and which can be eaten with countless pairings.
Happy summer cooking!
2-3 zucchinis (see step 1)
Olive oil for sautéing
1/2 onion, chopped or sliced thinly
1/4 tsp. ground black pepper
Optional seasonings (1/4 teaspoons of each): dried dill, thyme and/or oregano
2 Tbsp. gluten-free flour blend (a blend, not a baking mix)
2 Tbsp. potato or corn starch
1. Shred the zucchini with the skin on with a food processor, mandoline or a metal box grater. You should have about 2 cups in total. Place in a mesh strainer over a bowl. Sprinkle salt over zucchini (at least 1/4 teaspoon) and mix. Let sit for at least 15 minutes while you prep the other ingredients.
2. Sauté the onion in about 1-2 tsp of olive oil until just softened. The onion is optional but gives the pancakes good flavor. By cooking them first, they are sweeter and less harsh tasting. Once cooked, place in a medium to large bowl to cool.
3. Remove the liquid from the zucchini by pressing it against the strainer or wringing it in a kitchen towel. Place in the bowl with the onion. Add the egg and black pepper and mix with either a spoon or your hands. If you are using any optional seasonings, add them now. If serving with the herbed cream, use less (see below). Add the flour mixture 1 tablespoon at a time until the mixture is moist but not runny. You should be able to make pancakes that will keep their shape. You may not use all of the flour.
4. Heat a non-stick griddle or sauté pan. Spray with non-stick spray or use just a little olive oil. If you use a metal pan, you will need to use a little more oil or else it will stick.
5. Place 2″ pancakes on pan and flatten out slightly. Cook about 4-5 minutes on each side or until golden brown. Serve plain or with herbed cream.
Fresh Herbed Cream
1 ½ cups sour cream or crème fraiche
2 Tbsp. parsley, chopped
1 tsp. dill, oregano and thyme, chopped
1/2 teaspoon sea or Kosher salt
1 small garlic clove, minced
1/4 tsp. ground black pepper
1 Tbsp. white vinegar
In a bowl mix all ingredients. Place in the fridge and wait at least 30 minutes before using.
Sautéed Dino Kale with White Beans
According to Amy: “When my friend Amy Andrews of Amy’s Food Room posted this on her blog, I thought “My kids will never eat that!” However, realizing I should follow my own advice of never assuming what kids will and won’t eat, I decided to make it. It’s been a favorite at home and in cooking classes. We love to serve it with quinoa pasta shells and freshly grated parmesan cheese. Click here for photos and instructions on how to cook the kale.
1 lb. gluten-free pasta like rotini or small shells
1 Tbsp. sea or Kosher salt, divided
1 bunch organic dinosaur kale (also known as Lacinato kale; you can use almost any type)
1 medium onion, finely chopped
1-2 garlic cloves, chopped
1 Tbsp. olive oil
1/4 tsp. ground pepper
1 can cannellini or white kidney beans, drained and rinsed
Freshly grated parmesan cheese
Extra virgin olive oil
1. Heat water to boiling and add 2 teaspoons of salt. Stir pasta and cook about 7-8 minutes. You can prep the kale and onions while the pasta cooks. Cook pasta until just firm or al dente, to the bite. Drain and keep warm.
2. Cut bottom of stems of kale (I usually cut at the rubber band or wire wrapper). Remove middle stalk which is quite tough). Placing 2-3 on top of one another, first cut into 2-3 long strips and then cut into 1” pieces, cutting the opposite direction of the long leaf.
3. Place the kale pieces in a large bowl with cold water. Move them around a bit to remove any dirt from the leaves. Set aside.
4. Heat a large sauté pan over medium heat, then the add olive oil, onion and ground pepper. Cook for a few minutes, only stirring occasionally, until onions just start to brown. Add garlic and remaining teaspoon of salt. Cook 1 minute.
5. With your hands, pick up the kale leaves from the bowl and place in the pan. Do not drain as the dirt may stay on the leaves. Cover with a lid (it doesn’t have to fit tightly, you just want something to keep some of the moisture in). Every few minutes, give the greens a toss or stir. Taste and add more salt and pepper if needed.
6. Add beans and stir. Cook until beans are heated through.
7. In a large bowl, add cooked pasta and toss. Garnish with cheese and extra virgin olive oil.Farmer's Market Recipes, Gluten Free Recipes, Uncategorized and tagged Chef Amy Fothergill, gluten free, gluten free thai peanut noodle salad, gluten free zucchini pancakes, Kale and White Beans, Sauteed Dino Kale with White Beans, seasonal, summer, summer cooking, summer grilling, summer side dishes, The Family Chef, zucchini pancakes, zucchini pancakes with fresh herbed cream. Bookmark the permalink.← Home Food Safety, This Summer and All Year RoundEating Gluten Free on the Road →