5 1/2 oz (2 portions) Bgreen gluten-free organic buckwheat pasta
Grated Parmesan cheese
Naturally gluten-free, all buckwheat pasta (which is unrelated to wheat, despite the name) pairs beautifully with lightly cooked chard, especially when accented with pine nuts and currants, Sicilian style.
Toast the pine nuts lightly in a dry skillet over low heat, and set aside.
Separate the red stalks and ribs from the chard leaves and dice them finely. Stack the halved leaves and cut into narrow strips.
Add the olive oil to the pan and warm over medium heat. Stir in the pancetta, onion, and garlic, and cook, turning often and reducing the heat as needed, until the vegetables are tender but not browned, about 6 minutes. Stir in the currants and pine nuts and season with salt and a generous grinding of pepper.
Meanwhile, boil the pasta along with a dash of salt just until al dente, about 5 minutes, adding the shredded chard leaves to the boiling water after 3 minutes. Drain the pasta and chard together, add to the sauce in the skillet and mix gently. Divide between two shallow, heated bowls and top each serving with grated Parmesan to taste.
Coolberry™ Date and Oat Energy Bars
4 cups gluten-free oats
20 medjool dates
1 1/4 cups water
1 3/4 cups Coolberry™ or dried cherries or dried cranberries
2/3 cup sunflower seeds
3 tbls coconut oil
4 tbls chia seeds with 16 tbsp water
2 tsp cinnamon
Pre-heat oven to 375°F
Combine chia seeds and 16 tbsp water in a mug, let sit ten minutes until gel forms.
Soak Coolberry™ in a bowl with boiling water to hydrate. Let soak 10 minutes then drain water.
Pit the dates and place them in saucepan with coconut oil. Allow dates and coconut oil to melt for about five minutes – until the dates are soft. Let cool 5 min.
Place dates and coconut oil into a blender with 1 1⁄4 c water and blend until a smooth paste forms.
Combine oats, sunflower seeds, raisins, and cinnamon in a mixing bowl and stir in the date & Coolberry™ mix. Once the chia gel has formed stir this into the mix as well.
Line a 6"x9" baking tray with baking paper, or grease with coconut oil. Pour granola bar mix into baking tray and spread evenly.
Place in oven for about 35 min., until top turns golden. Remove from oven, let cool for about 15 min. to set.
Cut into bars and enjoy!
Store in an airtight container at room temperature or refrigerate
Created By: Kelli & Peter Bronski, authors of Artisanal Gluten-free Cooking
Pierce potatoes multiple times on each side with a fork, place directly on rack in the oven. Bake for about 1 hour or until soft (Alternatively you can microwave them on high for 10 to 15 minutes). Let cool.
When cool enough to handle, cut open each potato and scoop out flesh. Put flesh through a ricer, Foley mill, or mash with a potato masher, being careful to create a smooth, but not pasty, consistency.
Mound potatoes on a work surface and create well in the middle. Add the beaten eggs, 1 cup flour, and salt. Work mixture with your hands to form a dough. Add additional flour as needed to form a smooth dough that is not sticky, but not too stiff.
Dice the dough into quarters and squeeze/roll the dough into a snakelike roll about ½ inch in diameter. Dough will be tender. Cut snake into ¾-inch segments and roll each segment over the tines of a fork to create grooves (these are purely cosmetic and not strictly necessary, though they will make your gnocchi look nice and hold more sauce. Set completed gnocchi aside, tossing with flour to prevent them from getting sticky. Repeat with remaining dough.
Bring a large pot of salted water to a boil. Add gnocchi in batches. When you initially drop them in water, they will sink. Once they float continue to let them boil for 2 to 3 minutes. Remove from the water with a slotted spoon and place in a colander to allow any excess water to drain.
Toss the gnocchi with sauce and serve.
Puree all ingredients in a blender and then heat in a saucepan. Serve over the gnocchi.