I admit, I’m quickly becoming an Instant Pot junky. It certainly doesn’t replace all of my kitchen appliances as so many profess, but it does make select dishes either faster or tastier. Both are true with this quick and flavorful gluten-free, vegetarian Pho. Bonus – it takes advantage of the widely available sprouts of Spring. For a twist, add mushrooms of choice. Don’t have an instant pot? Simply cook the soup portion on the stove top as you normally would. Recipe by Kara Lydon – check out her blog for some beautiful pictures of her creations.
I cannot resist this recipe. We’ve recently started a gluten free (mostly wheat free) experiment in our house and the sheer JOY when we discovered gluten free gnocchi lead to a bit of overzealous eating. Three times in one week. But hey, find what you love right?
This recipe can use any summer vegetables you have on hand. The original recipe calls for sweet frozen corn, aren’t we so lucky to have fresh instead? And if you’re not gluten free – eat some Iggy’s or AJ King bread for me, please.
1-1/2 Tablespoons extra virgin olive oil
16oz packaged gnocchi (regular or gluten free)
1-1/2 Tablespoons butter or ghee
1 zucchini, chopped
3 – 4 ears of fresh corn, removed from cob
1 onion, chopped
salt & pepper to taste
2 cloves garlic, minced
fresh basil, chopped & divided (to taste – 8+ leaves)
1/4 cup half & half or coconut cream
optional – 2 Tablespoons freshly grated Parmesan cheese
Heat extra virgin olive oil in a large skillet over medium-high heat. Add gnocchi in a single layer, saute undisturbed for 3-4 minutes, or until golden brown on the bottom. DO NOT boil before throwing them in the oil. Stir and saute another 3-4 more minutes or until golden brown on all sides. Remove skillet from heat, set aside.
Meanwhile, heat butter or ghee in another large skillet. Add zucchini, corn, onion, and salt and pepper. Saute until vegetables are tender, about 3-4 minutes, then add chopped garlic and basil. Reserve some basil to top at the end. Saute mixture for 30 – 60 seconds, don’t let the garlic burn. Remove skillet from heat then add half & half or coconut cream and Parmesan cheese if using, stir to combine. Pour mixture into skillet with gnocchi, toss to combine. Serve topped with additional sprinkle of chopped basil.
Recipe adapted from IowaGirlEats.
Fried cabbage is a southern tradition, usually cooked with bacon. This particular variation is lighter and mildly spicy. A delicious weeknight treat to accompany any meal, or make it the main dish by adding in a variety of chopped vegetables of your choice. Carrots and peppers are particularly delicious. Want something even more substantial? Add onions and pasta for a lighter variation of Haluski.
2 tbsp butter or oil of choice
1 tsp sugar
1/2 tsp salt
1/4 tsp crushed red pepper
1/8 tsp ground black pepper
6 cups cabbage (1 head) chopped
1 tbsp water
Heat butter or oil over medium heat in a deep skillet. Whisk in seasonings, let cook for 1 minute. Add cabbage and water, toss to coat. Cook 5 – 7 minutes, until tender.
Leeks are a European staple that resemble a large green onion, with a mild oniony flavor, that isn’t of the onion family. It’s delicate flavor often gets lost under the shadow of potatoes in an American favorite, potato leek soup. Let their flavor shine by pairing with other summer favorites like corn and carrots. Here’s a soup recipe to try this week showcasing all three of these mid summer favorites. Continue reading