Easy & Healthy Gluten-Free Dinners

Here are a few recipes I have been making lately:

  • Farm Box Summer Soup
  • Easiest Ever Fish Recipe
  • Mini Meatballs and Salad
  • Roasted and Fruity Chicken over Onions

Farm Box Summer Soup

Farm Box Summer Soup With Chicken

Farm Box Summer Soup With Chicken

I have been making this every week when I pick up my farm box varying the vegetables with the potato/onion base. It is incredibly tasty, creamy and light.

  • Chop and peel potatoes. Combine with chopped onion and garlic.
  • Cover with water and sprinkle in salt and pepper.
  • Cook until soft then puree with stick blender.
  • Add any raw vegetables and turn off heat. I love the combination of corn and zucchini.

Easiest Ever Fish Recipe

Easiest Ever Fish with  Veggies

Easiest Ever Fish with Veggies

I was always mystified/annoyed by cooking fish until I discovered this baking method.

  • Spread olive oil over red snapper or cod (on baking sheet).
  • Sprinkle with salt and dill.
  • Bake in preheated 400 degree oven about 12 minutes.
  • Serve with roasted vegetables.

Mini Meatballs and Salad

This recipe is inspired my my dear friend Miryum whose meatballs and rice right before Shabbat are my favorite comfort food.

  • Grate onion into organic, grass fed beef.  Add salt and lightly mix.
  • Form into small meatballs and bake in preheated 350 degree oven about 10 minutes.
  • Remove from oven and cover with foil until cooked through.
  • Serve with salad.

Roasted and Fruity Chicken over Onions

I wanted to find a good use for all the onions from my farm box.  The onions did a wonderful job flavoring the chicken while also serving as a edible roasting rack.

  • Make a marinade of fresh peaches, honey, marmalade, smoked paprika and fresh grated garlic or ginger.
  • Lay large slices of onion in pan. Put chicken pieces on top.
  • Spread marinade over chicken.
  • Bake in preheated 350 degree oven.
  • I did have to cover at some point because the marinade was getting charred. When too much liquid collected in pan I poured it out. Cooking time will vary depending on amount of chicken.

Happy Summer and Enjoy!-Julie

Fun with Parsnips

I’m sure there are places in the world where everyone is “whoo hoo” when it comes to parsnips. Around these parts you get more of a “meh” reaction about them. Poor little guys.

This recipe is similar to other soups I’ve posted– but I did my partsnip (forgive the pun) and made *parsnip* the star.  If you have any suggestions on cooking parsnips I would love to hear about them.

Until then…may the parsnip be (mildly) with you!

Parsnip/Fennel/Leek/Asparagus Soup

Ingredients:

  • Several parsnips, peeled and chopped
  • Fennel bulb, chopped
  • Two leeks, just white part, chopped
  • Two cloves garlic peeled
  • Three cups water (or enough to cover veggies)
  • Asparagus (several)
  • One tablespoon butter
  • One tablespoon olive oil
  • Salt to taste

Cook leeks in butter, olive oil and salt for several minutes over low heat stirring frequently. Add parsnips, fennel, garlic and water. Bring to a boil and simmer until veggies are soft. Puree with stick blender. Chop asparagus but leave tops on for “flair”. Turn off heat and allow asparagus to cook a few minutes in hot soup.

Herbed Salmon/Herb Salad

Ready to get herbed up? Then by all means keep reading!

Ingredients:

  • Three 6 oz. salmon fillets (should serve two adults/two children)
  • 2 sprigs rosemary
  • Olive oil
  • Salt
  • 3/4 cloves crushed garlic
  • Salad greens
  • Chopped red bell pepper
  • 10 mint leaves

Brush pan with olive oil and pre-heat on low 3-5 minutes. Salt fish generously. Place fish in pan skin side up. Cook uncovered @ 10 minutes.

While fish is cooking make the following mixture:

  • 1 rosemary sprig leaves chopped (discard stem)
  • Crushed garlic
  • 3 tablespoons olive oil

This should cover two fillets (I put butter on my daughters).

Brush on fish. I put the other sprig of rosemary on to be fancy and for the essential oils that may drip out (go know).

Cook another 10 minutes. While this cooks prepare salad (greens, mint leaves and bell peppers). Check the inside of the fish to see if it’s done. It should be flaky. If it is not done -turn off heat and cover with foil until cooked through. Serve with salad.