Product Review: Fosse Farms' Dressings & Marinades

Visit Fosse Farms Inc. for more information!

Elaine Fosse began making salad dressings in 1987 because she was dissatisfied with the current market offerings - and I can't tell you how happy I am! Certified gluten free, soy free, dairy free, salt free, vegan and free of additives and preservatives, Elaine's line of dressings are healthy and delicious.

With an ingredient list that reads "Pure Olive Oil, Cranberries, Vinegar, Sugar and Herbs" how can you go wrong? It is my understanding that as many ingredients as possible are produced on the farm, including the vinegar and berries, and Elaine sources her olive oil from California - creating a local and sustainable product grown and produced using West Coast ingredients.

While I had the luxury of trying all of Fosse Farms' fabulous dressings, my personal favorite was the extra-garlic Blackberry -- lightly sweet, tangy and with a garlic taste that was pungent without being overwhelming. We loved it on spinach salads with goat cheese and walnuts, as a marinade for barbecued chicken, and as an interesting way to add an extra kick to your sandwich. Definitely a new favorite!

Flavors Available:
- Raspberry (also organic)
- Cranberry (also organic)
- Marionberry
- Blackberry (also organic)
- Blackberry with extra garlic (my favorite)
- Organic Provencal

Available in-store and at farmer's markets across Western Washington and Northeast Oregon and of course online, Fosse Farms dressings are most easy to find at Whole Foods.

Recipe of the week: Beets with Mixed Greens

This week's recipe features fresh beets - still available at farmer's markets across the nation at the tail end of their season. Because they are root vegetables, it is pretty important that they are organic -- they are definitely on the Dirty Dozen list. To add a little bit of interest, feel free to use golden beets instead of, or in addition to, standard beets - they are much less messy, guaranteed not to stain your tablecloth and hands and hardly taste any different. Now the recipe calls for boiling the beets, but I'm a big fan of roasting - so if you have some extra time, I would recommend trimming off the greens (set aside to use later!)

Beets with Mixed Greens
Ingredients
2 beets (preferably organic)
1 carrot, peeled and sliced thin
1/4 cup English cucumber, peeled and sliced thin
2 Tablespoons thinly sliced red onion
6 cups mixed greens
1 Tablespoon balsamic vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon pure maple syrup
1/4 teaspoon stone ground mustard
Salt and freshly ground black pepper
1 oz thinly sliced aged Gouda cheese

Directions
Cut the stem and leaves off the beets and quarter. Place beets in a saucepan and cover with water. Bring to a boil; reduce heat and simmer until tender, about 20 minutes. Remove beets from water and let cool. When cool enough to handle, slice.

Meanwhile, place carrots, cucumbers, red onion and mixed greens in a large salad bowl. Set aside.

In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, and stone ground mustard. Season to taste with salt and freshly ground black pepper.

Add cooled, sliced beets to salad and drizzle half the dressing over the top and toss. Leaves should be just nicely coated with dressing, not drenched. Add more dressing if need be.

Divide salad among 6 salad plates and top with aged Gouda slices. Serve immediately.

Photo by Ralph Daily

GFCF Weekly Roundup: Coconut Pineapple Chicken Fried Rice

A naturally dairy/casein-free recipe, gluten free fried rice can be pretty difficult to come by in commercial kitchens. Using tamari or gluten free soy sauce, this is an incredibly easy recipe to duplicate take out at home! With the added twist of curry powder, coconut milk and - a personal favorite - pineapple juice, this is not on your traditional take out menu!

Coconut Pineapple Chicken Fried Rice

Ingredients
1/4 cup coconut milk
2 Tablespoons pineapple juice
3 Tablespoons gluten free soy sauce/tamari
1 Tablespoon sesame oil
2 teaspoons curry powder
1/8 teaspoon pepper
2 Tablespoons vegetable oil
1 teaspoon fresh ginger, minced
1/2 onion, cut into 1/4" pieces
4 cups cooked long grain rice
1/2 cup cooked chicken meat, cut into ½” pieces
1/2 cup snow peas, cut in half

Directions

Preheat oven to 350 degrees.

Combine coconut milk through pepper in a small bowl and set aside. Place a wok or large skillet over high heat until hot. Add the oil, swirling to coat sides. Add ginger and onion and cook until the onion is softened about 2 minutes. Reduce the heat to medium and stir in the rice. Add chicken, snow peas and sauce. Cook and stir until well blended and heated through. Serve immediately.

Photo: fakelvis

Recipe of the Week: Grilled Halibut with Mole and Pico de Gallo

This week's recipe is a hopeful gesture towards a summer that, at least for those of us in Seattle, seems so very far away! Even better, this recipe is naturally gluten free, dairy/casein-free, egg-free, soy-free and peanut-free - wow! Featuring fresh pico de gallo and homemade mole sauce, this dish will make you feel like summer sunshine is right around the corner!

Grilled Halibut with Mole & Pico de Gallo

Ingredients
Mole Sauce
3 Tablespoons vegetable oil
1/3 cup roasted sunflower seeds
3 cloves garlic, minced
3 yellow bell peppers, seeded & chopped
1 onion, chopped
1 Tablespoon ground cumin
1 teaspoon cinnamon
2-1/2 cups gluten free chicken broth
3/4 teaspoon salt

For Pico de Gallo
1/2 small white or red onion or 8 slender scallions finely chopped
2 Tablespoons fresh lime juice
2 large ripe tomatoes, seeded, if desired, and finely diced
1/4-1/2 cup chopped fresh cilantro (leaves and tender stems)
1-2 jalapeño peppers, seeded and minced
1 medium garlic clove, minced
1 Tablespoon balsamic vinegar
1/4 teaspoon salt, or to taste

4 halibut filets
Olive oil
Salt and fresh ground pepper

Directions
For mole sauce

Heat oil in a large heavy saucepan over medium heat. When hot, add sunflower seeds, garlic, bell pepper, onion, cumin and cinnamon and stir until blended. Cook until onions are translucent. Add chicken broth and season to taste with salt. Reduce heat to low, cover and simmer for 20 minutes.

Transfer sauce to a blender and blend or process until smooth.

For Pico de Gallo
Mix all ingredients in a bowl and set aside.

Prepare a grill or coals.

Brush filets with oil and sprinkle with salt and pepper. Grill until fish is opaque, about 5 minutes per side.

To serve
Top fish with mole sauce and then salsa.

Menu Mondays: Quick and Healthy Dinner

Eating well is always a challenge -- not necessarily what to eat or when, but how to reconcile our hopes and dreams of a better diet with the time crunch of reality. There's a reason we don't prepare four course meals every evening, why we keep frozen pizza shells or burritos on hand -- we're busy people! But don't let your hectic schedule get in the way of eating well with this week's menu...

On the Menu
Edamame
Steamed Brown Rice
Teriyaki-style Beef Bowl
Low-fat Brownies with Applesauce

Either modify the brownies to be GFCF using Earthbalance and soy milk OR try Cybele Pascal's Allergy Friendly Fudge as a dairy-free substitute!

Recipe of the Week: Artichokes with Ricotta, Spinach & Pine Nuts

The New Year is always a time of reflection, introspection and reevaluation, and probably the most common resolutions involve dieting and weight loss. Let Glutenfreeda help you eat healthier this year, all of our recipes use fresh "real" ingredients and can help you to be the best possible you!

Low Fat Artichokes with Ricotta, Spinach and Pine Nuts

Ingredients
2 artichokes (top trimmed and sharp ends of leaves cut off)
1-1/2 Tablespoons olive oil
2 shallots, chopped
1 garlic clove, minced
5 oz. chopped, frozen spinach, thawed and drained
2 ounces ricotta cheese
1 teaspoon lemon juice
2 Tablespoons pine nuts, toasted
Salt and freshly ground black pepper

Directions
Bring a large pot of salted water to a boil. Add the artichokes, cover, and cook for about 40 minutes or until the artichoke leaves can be pulled away with only slight resistance. Remove the artichokes from the water and let cool.

Meanwhile, in a medium skillet, sauté the shallots for about 2-3 minutes or until softened. Add the garlic; sauté for 30 seconds. Add the drained spinach and cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the ricotta, lemon juice, and pine nuts. Adjust seasonings to taste with salt and freshly ground black pepper. Let cool.

Spoon the ricotta mixture into a bowl and serve alongside the artichokes.

Tips
To toast the pine nuts, place the pine nuts in a dry skillet over medium heat. Cook the pine nuts, shaking the pan occasinally, until lightly browned on all sides. Note: watch the pine nuts carefully as they cook - it is real easy to burn them instead of the intended "toasting".