Gluten Free Buckwheat Asparagus And Pesto Salad Food

GLUTEN-FREE BUCKWHEAT, ASPARAGUS, AND PESTO SALAD

Steps:

• Bring 1 cup water to a boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer; cut into 1/2-inch pieces.
• Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.

LENTILS AND BUCKWHEAT SALAD TO GO (GLUTEN-FREE)

Steps:

• Place lentils into a bowl and cover with several inches of cool water; let stand at least 2 hours. Drain and rinse.
• Mix olive oil, paprika, pepper, turmeric, red pepper flakes, mace, coriander, and rose petals together in a bowl.
• Combine lentils and 4 1/4 cups water in a pot and bring to a boil; cook until lentils are tender yet firm to the bite, 15 to 18 minutes. Add buckwheat groats and return water to a boil; add salt. Cook lentils and buckwheat for 10 minutes; remove from heat, cover pot, and let sit until all water is absorbed, about 5 minutes.
• Pour lentils and buckwheat into a large bowl; add spinach, beets, carrots, and green onions. Pour seasoned oil mixture over lentil mixture and stir to coat. Drizzle apple cider vinegar over salad and stir to coat. Refrigerate for flavors to blend, at least 30 minutes.

ROASTED ASPARAGUS WITH PESTO

Steps:

• Preheat oven to 400°F.
• Mix pesto with garlic and oil and toss with asparagus on a baking sheet.
• Season to taste with salt and pepper.
• Roast in a preheated oven for 10-12 minutes or until done to your.
• liking.
• Sprinkle with freshly grated parmesan cheese and serve hot.

ASPARAGUS PESTO

Steps:

• Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
• Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

EASY CREAMY BAKED ASPARAGUS (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees. Cook asparagus in large skillet of simmering water 2 to 3 minutes, or until bright green , but still crisp;drain.
• Toss asparagus with dressing in 1-1/2 to 2 quart baking dish.
• Sprinkle with cheese and cracker crumbs.
• Bake for 10 to 15 minutes or until cheese is lightly browned and mixture is heated through.

GLUTEN FREE PENNE WITH PISTACHIO PESTO AND HEIRLOOM TOMATO SALAD

Steps:

• Place diced tomatoes in a large mixing bowl and season with salt and pepper. Drizzle tomatoes with olive oil and set aside.
• Bring a large pot of water to a boil, add salt. Cook pasta 1 minute less than required cooking time on package.
• Combine basil, pistachio, garlic, Parmigiano-Reggiano cheese and romano cheese in a blender. Pulse on medium high for 15 seconds. Turn blender to medium speed and slowly drizzle in the remaining olive oil to emulsify the pesto. Add ice cubes and blend to combine. Pour pesto into a large mixing bowl.
• Drain pasta and reserve 1/2 cup of the pasta cooking water. Add pasta and pasta cooking water to pesto.
• Top with the heirloom tomatoes before serving.

GLUTEN-FREE BUCKWHEAT, ASPARAGUS, AND PESTO SALAD

Steps:

• Bring 1 cup water to a boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer; cut into 1/2-inch pieces.
• Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.

ASPARAGUS PESTO PASTA SALAD (VEGAN)

Steps:

• Snap off the tough ends of the asparagus. Bring a large pot of water to a boil, and add the asparagus spears.
• Cook until just tender, about 4 minutes.
• Without emptying the water from the pot, lift out the asparagus spears and set aside to cool slightly.
• Bring the water back to a boil.
• Add salt, if needed, and add pasta.
• Cook until the pasta is al dente.
• Reserve 1 cup of pasta cooking water, and drain and rinse the pasta with cool water.
• Put into a serving bowl.
• Trim off the top 3 or 4 inches of the asparagus spears, and put the tips into the bowl with the pasta.
• Cut the bottoms into several pieces, and set aside to use in the pesto sauce.
• Use a food processor to make the pesto: With the processor running, drop in the garlic cloves and allow them to chop. Add 2 tablespoons of the pine nuts, and pulse to chop. Add the lemon juice, basil, salt, and the asparagus pieces (not the tips!) along with 4-6 tablespoons of the reserved pasta water. (Start with 4 tablespoons water and add more as needed.) Puree until smooth.
• Toss the pasta and asparagus tips with the pesto, and season with salt and pepper to taste.
• Sprinkle with the remaining pine nuts or nutritional yeast, and serve warm or refrigerate until ready to serve.

GLUTEN-FREE BUCKWHEAT CAKE

Steps:

• Preheat oven to 350F and grease a 9-inch pan.
• Mix almond meal, buckwheat, salt, cinnamon, orange zest and baking powder together.
• In a separate bowl, beat the butter with 1 cup (200g) of sugar until fluffy. Beat in the egg yolks one at a time.
• Stir in the dry mixture alternately with the milk, until everything is evenly combined.
• In a separate bowl, whip the egg whites with 1/4 sugar (50g) until stiff. Stir in one quarter of this mixture with the cake batter to lighten it up, and then gently fold in the rest of the whipped egg whites with the cake batter.
• Scrape batter into the greased pan, and smooth out the top.
• Bake in the preheated oven for 50-60 minutes, until a knife inserted in the centre comes out clean (cover loosely with foil if the top is browning too quickly).
• Cool for 10 minutes before loosening the cake from the pan, and then allow to cool completely.

GLUTEN FREE BUCKWHEAT WRAPS

Steps:

• Pour carrot juice into a bowl.
• Whisk in the buckwheat flour until combined.
• Whisk in the arrowroot and season with the nutmeg and sea salt.
• Check the consistency - it should flow like a crepe batter - you can adjust by adding a little more buckwheat flour or carrot juice if necessary.
• Cook just like crepes in a pan by lightly oiling with little coconut or olive oil then pouring the batter just enough to coat the bottom of the pan.
• Cook for 1 minute and flip over with a spatula to cook the other side for a few more seconds.
• Cool the wraps on a plate and store between sheets of grease-proof paper.
• Store wrapped in the fridge for up to 3 days.
• Makes 10 wraps.
• NOTES:.
• Swap the carrot juice for beetroot juice for a lovely crimson colored wrap.
• Swap the carrot juice for spinach or kale juice for a lovely green colored wrap.
• Add fresh chopped garden herbs or a little cayenne pepper to the wrap mix before cooking to boost flavor.

GLUTEN-FREE SHAVED ASPARAGUS SALAD

Steps:

• In large bowl, beat lemon juice, mustard, oil, salt, pepper and garlic with whisk.
• Add asparagus and leek; toss to coat. Divide mixture among 6 serving plates; top with the prosciutto and cheese strips.