gluten free recipe

Vegetarian Stuffed Peppers

These inspired every summer by fresh peppers from our farm share.  They only require 3 ingredients, come together in less than 30 minutes, and are de-lish! If you don't like the heat, use bell peppers!  

 
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What You'll Need:

8 peppers (from more mild to hot, we like cubanelle or banana) 

1 package soy chorizo (Trader Joes carries an awesome one!)

1 c cheese, shredded from the block (we used goat milk gouda--YUM!)

 

Preheat the oven to 350*

Meanwhile, slice the top off each pepper, and slice lengthwise.

Using a spoon, remove the seeds and pith in each pepper.

Remove chorizo from casting, and stuff generously into each pepper.

Pop into the oven for 15 minutes.

Remove, top with cheese, and return to oven for another 3-5 minutes, or until cheese is melted.


Serves 2 as a main, 3-4 as a side.  

 

 

Cauliflower Nachos

Just when you thought cauliflower couldn't be more magical...

 
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What You'll Need:

1 head cauliflower, broken into florets

juice of 1 lime

1 Tbsp taco seasoning (find an easy peasy homemade recipe here!)

1-2 Tbsp olive or avocado oil

3/4 c raw cheddar cheese, shredded from the block

 

1 can black beans, drained and rinsed

1 pint cherry tomatoes, halfed

1 sweet or purple onion, minced 

1 sweet bell pepper, chopped

1 jalapeno, minced

 

Fixins:

1 c fresh cilantro, chopped

1 avocado, cubed

Few dollops of organic, whole milk Greek yogurt

Salsa


Preheat oven to 425*

Toss cauliflower in avocado or olive oil + taco seasoning + lime juice, spread on baking dish

Roast for 15-20 minutes, or until it begins to lightly brown

Meanwhile, prep veggies and beans

Top roasted cauliflower with beans, veggies & cheese.  Return to the oven for 8-10 minutes, or until cheese has melted.

Serve sprinkled with fixins.  Share with a friend!


Serves 2.

Fall Harvest Salad

This beauty is packed with savory kale, fall fruits, roasted squash and protein packed seeds.  Suddenly, salads don't suck anymore!

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8 c kale, torn from stem, into small pieces

1 whole butternut squash (or two 1# bags, frozen), diced and roasted

1 apple, chopped

seeds of 1 pomegrante (approx 1 c)

1/2 c dried cranberries

1/4 c hemp hearts

3 oz sharp cheddar, shredded from the block

 

For the dressing:

1/4 apple cider vinegar

1 Tbsp local honey 

1/3 c olive oil

1/2 tsp dijon mustard 

1/2 tsp salt 

1/2 tsp black pepper

1/2 tsp garlic powder



Preheat oven to 450*

Peel squash, slice into cubes (or use pre-cut frozen), toss with olive oil, salt and pepper. Roast for 20-30 minutes, or until tender. 
**If you do this the day prior, this soup comes together very quickly.**

Meanwhile, tear kale into a big salad bowl.  Prepare remaining salad toppings.

While squash cools, measure and mix salad dressing ingredients into a glass jar.  Shake well.  

Dress salad just prior to serving!


Serves 12-16 as a side, 6-8 as a main.