Cheesy Egg Soufflé

3 large eggs, yolks and whites separated

3/4 cup milk

1/2 cup freshly grated parmesan cheese

1/2 cup freshly grated gruyere

1 tablespoon gluten-free flour blend

3 tablespoons grass fed salted butter

Sea salt and black pepper

Pre-heat oven to 350F

Butter and flour 6 small ramekins. Prepare your basic roux by melting butter in a pan on medium heat, add flour and cook, whisking constantly until it just begins to turn a light brown color. Heat milk until hot, but not boiling. Add a small amount of roux into the milk and mix, then add the milk mixture back into the roux. whisking constantly until it started to thicken and bubbly. Lower heat to low, add a small amount of the roux to the egg yolks, whisking constantly to combine. Add the yolks back to the sauce whisking well. Whisk the cheese in slowly until melted. Season with sea salt and black pepper. Set aside.

Whisk egg whites until soft peaks form and fold into the cheese sauce (don't mix!). Pour into ramekins and bake for 30 to 35 minutes or until fluffy and golden. Serve immediately.

Rice and Vegetable Bowl

2 cups cooked basmati rice

1 cup cooked pinto beans

1 cup cooked diced sweet potato

1 large shallot, diced

2 large garlic cloves, chopped

Handful fresh parsley chopped

Handful cherry tomatoes

Extra virgin olive oil

Sea salt and black pepper

In a deep sided skillet on high heat, cover the bottom with extra virgin olive. When hot, add shallot, tomatoes, garlic, and parsley. Season with sea salt and black pepper. Sauté until soft (about 2 to 4 minutes). Add rice, beans, and sweet and toss well to combine. Season with sea salt and black pepper. Drizzle extra olive oil over the top to serve. Garnish with fresh herbs.

Gluten Free Eggplant Parmigiana

1 (one) medium, very firm, shiny eggplant 

26 ounces fresh roasted tomato sauce of your choice 

8 thick slices fresh mozzarella 

3 large room temperature eggs 

2 cups gluten free all purpose flour blend 

2 cups gluten free 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. 

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.

Below is a single slice alternative to the family platter shown above

Gluten Free Cheesy Roasted Garlic Tomato Mushroom Pasta

Veggies:

1 cup cherry tomatoes (cut in half)

3 chopped garlic cloves

1 cup chopped cremini mushrooms

1  chopped white onion

Preheat oven to 400 F

Drizzle extra virgin olive oil generously over the veggies. Season with sea salt, black pepper, and fresh chopped parsley.  Bake 15 minutes or until soft. Set aside.

Pasta:

1 packet gluten-free gemelli pasta

2 cups grated aged cheddar cheese

1/2 cup grated parmesan cheese

2 cups cream

Fresh parsley

Extra virgin olive oil

Sea salt and black pepper

1 cup vegetable broth (optional)

Cook pasta according to instructions on the package. Drain.

Preheat oven to 350 F

Combine all the ingredients in a large Dutch Oven or similar. Add one cup of vegetable broth is the mixture if too thick (should be watery). Sprinkle extra cheese over the top. Drizzle with olive oil. Cover and bake for 30 to 40 minutes or until cheese has melted and the sauce has thickened. Remove lid and broil for 5 to 10 minutes or until cheese is crispy and brown on top.

Serve warm with fresh basil pesto on the side (optional)

Spicy Pan Seared Salmon

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To support this endeavor, please pre-order now by clicking here. Thanks!

Available for a limited time only!

Crispy Baked Green Bananas With Wasabi Ginger Sauce

5 large green bananas
1/2 cup full cream Greek yogurt
1 large lime, juiced
1 large garlic clove, crushed
Handful fresh parsley, chopped
2 teaspoons wasabi paste
2 teaspoons honey
1 teaspoon ginger paste
Extra virgin olive oil
Sea salt and black pepper

Pre heat oven to 400 F

Peel bananas and soak them in a bowl of cold water for 30 minutes before slicing into thick slices (refer to picture). Remove and dry with paper towels. Drizzle extra virgin olive oil generously over the bananas. Add lime juice, garlic, and parsley. Season with sea salt and black pepper. Toss to combine.

Line a baking sheet with parchment paper.  Arrange bananas in a single layer and bake for 1 hour, turning them over occasionally during cooking.

Serve hot or warm with dipping sauce on the side.

Dipping Sauce:
Combine yogurt, ginger, honey, and wasabi paste. Whisk to combine. Serve chilled

Pan Seared Wild Tilapia With Cilantro Oil

4 fillets of tilapia

Handful fresh cilantro

1/2 cup extra virgin olive oil

1 large lime, juiced

2 tablespoons rice flour

Extra virgin olive oil

Sea salt and black pepper

Drizzle olive oil and lime juice over the fish fillets (both sides). Season with sea salt and black pepper. Sprinkle rice flour on both sides and add to a very hot pan with enough olive oil covering the bottom.  Pan sear for 4 minutes, turning over half way.

Blend cilantro and olive oil in a blender to combine. Season to taste with sea salt and black pepper. Drizzle over the fish with some on the side.

Goat Cheese Chickpea Avocado Salad

8 cups mixed salad greens

1/2 small white onion chopped

1 large avocado, sliced

8 slices goat cheese

1 cup cooked chickpeas

1 large lemon, juiced

Extra virgin olive oil

Sea salt salt and black pepper

Arrange salad ingredients on a large serving platter (refer to picture). Drizzle a generous amount of olive oil and lemon juice over the top. Season to taste with sea salt and black pepper.

Serve chilled.

Honey Mustard Salmon

2 lbs salmon

1 tablespoon raw honey 

1 teaspoon whole grain mustard or similar

Extra virgin olive oil

Sea salt and black pepper

Preheat outdoor grill or indoor broiler on high

Combine honey and mustard. Season with sea salt and black pepper. Cut salmon into 6 pieces. Drizzle with olive oil and season with sea salt and black pepper. Brush a generously coating of the glaze on top.

Outdoor Grill:

Arrange salmon on the hot grill skin side down and cook for two minutes, turn over for a further 2 minutes on the other side basting with the marinade frequently. Remove from the grill and drizzle with extra virgin olive oil, garnish with fresh herbs of your choice to serve.

Broiler:

Arrange salmon on a greased baking sheet skin side down.Cook for 5 to 8 minutes or until the top is crispy and salmon is cooked (don't over cook!).Remove from the oven and drizzle with extra virgin olive oil and fresh herbs of your choice to serve.

Serve hot.

Gluten-free Potato Dumplings

Dumplings:

2 large russet potatoes (about 1.5 lbs)

1/2 cup gluten-free all purpose flour

1/2 teaspoon baking powder

1 teaspoon nutmeg

Sea salt and black pepper to taste

Wash potatoes and add to a large pot with enough water to cover. Season generously with sea salt and black pepper and boil with skin on until cooked (about 20 minutes). Drain and let it cool before you remove skin. Mash it roughly, making sure there's still pieces in it (we don't want smooth mash potatoes!).

Combine mashed potatoes, nutmeg, flour and baking powder. Mix to combine (dough should be dry, add more flour if it's sticky). Use a small ice cream scoop to form dough into balls. Arrange dumplings in a single layer on a lined cookie sheet and refrigerate for at least an hour.

Sauce:

4 cups roasted tomato sauce

Extra virgin olive oil

Sea salt and black pepper

In a large pot on medium to high heat, bring tomato sauce to a boil and add dumplings. Lower heat to medium low, cover and simmer for 10 minutes. Remove from heat and serve dumplings garnished with fresh herbs and drizzled with olive oil.

Fish Bites

Fish:
4 large fillets of firm white fish

4 large eggs

8 tablespoons almond flour/meal

1/4 cup freshly grated parmesan cheese

1 cup GF flour

Handful fresh Italian parsley, chopped

Sea salt and black pepper

Clean and dry fish. Cut each fillet into 4 equal size pieces. Season with sea salt and black pepper. Set aside.

Whisk eggs until light and foamy, add parmesan cheese, almond meal, and fresh parsley to combine. Season with sea salt and black pepper.

n a separate bowl, add floor and season with sea salt and black pepper. Toss fish to get a good coating of flour. Remove fish from flour and add to the wet batter. Make sure all pieces of fish has a thick coating of the batter on it. Season with sea salt and black pepper.

Frying:

Heat a deep sided frying pan with 3 cups of pure vegetable oil, coconut oil or peanut oil on medium to high heat until oil is ready for frying. Add 6 pieces at a time so as not to overcrowd the pan. Fry for 2-3 minutes on the first side or until it's a deep golden color. Flip over for another 2-3 minutes or until it's cooked through. Remove from the oil and drain on paper towels. Season with salt and black pepper. Repeat until all the fish is cooked.

Sweet Ginger Sauce:

2 tablespoons fresh grated ginger root

3 tablespoons sesame oil

2 teaspoons chili oil

2 tablespoons rice wine vinegar

2 tablespoons apricot preserve

2 tablespoons honey

1 tablespoon soy sauce

1/4 cup fresh cilantro (optional)

Sea salt and black pepper to taste

Blend all the ingredients to combine. Season with sea salt and black pepper. Serve on the side or drizzle over the top of the fish.

Enjoy!