Gluten Free Avocado Pesto Pasta Salad

1 packet rice penne pasta 

1 cup cherry tomatoes, cut in half 

1 large ripe avocado, peel and dice 

1/2 small red onion, chopped 

1 large lemon, juiced 

1/4 cup sliced almonds 

4 tablespoons fresh pesto 

Sea salt and black pepper

Cook pasta according to the instructions on the packet.

Drain the pasta and add to the rest of the ingredients. Season with sea salt and black pepper. Mix well to combine and serve at room temperature.

Gluten Free Roasted Eggplant Tart

Crust:

 2 1/2 cups gluten free all purpose flour blend 

1/2 cup cold salted grass fed butter, cut into small cubes 

1/4 cup fresh parmesan cheese, grated 

1 teaspoon sugar 

1 teaspoon sea salt 

Ice water

Place all the ingredients in a food processor and pulse until it resembles bread crumbs. Add enough water to bring it together. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll out pastry dough. Place in a prepared tart pan. Refrigerate while you prepare the vegetables.

Filling: 

2 large purple eggplants, slice into thin discs 

9 red mini sweet peppers 

4 tablespoons pesto extra virgin olive oil

Sea salt and black pepper 

Preheat oven to 400 F.

Brush pesto generously over the base of the crust. Arrange eggplant and sweet peppers (refer to picture) leaving 2" around the edge clear. Season with sea salt and black pepper. Drizzle a generous amount of extra virgin olive oil over the vegetables. Roll the edge in to meet the eggplants (refer to picture) and brush with egg wash.

Egg Wash: 

1 egg

1 teaspoon water

Whisk to combine. Bake for 30 to 40 minutes or until vegetables are cooked and crust a golden color. Remove from oven. Sprinkle with freshly grated parmesan cheese.

Eggplant Parmigiana

1 (one) medium, very firm, shiny eggplant

26 ounces of fresh tomato sauce of your choice

8 thick slices fresh mozzarella

3 large room temperature eggs

2 cups GF all purpose flour

2 cups GF Panko-style  Bread Crumbs

Sea salt and black pepper

Extra virgin olive oil

Freshly grated parmesan cheese

Preheat oven to 450 F

Season flour with sea salt and black pepper. Cut eggplant into 8 equal size discs.  Toss eggplants in flour to fully coat. In another bowl, whisk eggs. Dip eggplants in the egg mixture making sure to get it fully coated.  Roll eggplant discs in bread crumbs (make sure to get a thick coating).  Line eggplant discs in a single layer in a lined baking sheet.

Bake for 20 minutes, turning eggplant over halfway through cooking. Remove from the oven. 

Cover the bottom of a serving platter with hot tomato sauce and add eggplant discs in a single layer.  Add a thick slice of fresh mozzarella on top of each disc followed by extra sauce (refer to picture). Scatter freshly grated parmesan cheese over the top. Drizzle extra virgin olive oil generously over the top and grilled until cheese is bubbly. 

Serve immediately.

Click here for a great Gluten Free Eggplant Parmigiana Recipe