Gluten Free Menu Swap and Meal Plan Monday: Wilted Spinach Mushroom Salad Recipe

October 12th, 2008 yum Posted in Dairy Free, Dessert, Dressing of the Week, Menu, Menu Plan Monday, Mushrooms, Salad 6 Comments »

Cheryl has stepped in for Natalie of Gluten-free Mommy, who isn’t feeling well, to host this week’s Gluten-Free Menu Swap. She’ll also be the temporary headquarters for the menu-swap while Natalie recovers, so make sure you visit her and give her your menus in the future. The ingredient for this week is chocolate- luckily, I happened to buy some Reese’s Peanut Butter Cups in a moment of weakness, so I’m all ready for the theme! If you enjoy reading menus, you’ll also love Org Junkie’s meal plan Monday. (Menus will be up… Monday!)

This week I was inspired by the ingredients in our refrigerator to make a wilted spinach salad with roasted mushrooms. Mmm, tasty. Word to the wise- just make enough wilted spinach for immediate servings. Then reserve dressing if you want to make some the next day. The mushrooms and dressing keep beautifully, but the spinach is best made fresh.

The DH was the mastermind behind this week’s menu- he suggested types of food and I brainstormed from there. Hope you enjoy!

Monday: Chinese
Savory Shanghai Noodles with Tofu (modified from Chinese and Thai Cooking)

Tuesday: Italian
Veggie Lasagna with cheese

Thursday: American Homestyle
Southern Fried Tofu
Mashed Potato and veggie gravy
Peas
Almond Green Beans

Everyday lunches:
Indian Dal (Rajma etc.), brown rice, broccoli and chard

Baked Good:

Spicy Ginger muffins/ mini bundt cakes

Last week I posted a
Recipe for versatile Madras-style green beans
and a review of gluten-free carob recipes (with recipe links)

Here’s my Salad and Dressing of the week. Enjoy!

Honey Mustard Mushroom Spinach Salad
Ingredients
Dressing:
2 tbsp. apple cider vinegar
1 1/2 tbsp. olive oil
1 tbsp. honey mustard vinegar (Annies)
1 or 2 tsp. honey
1/2 tsp smoked paprika
pepper
salt

Roasted Veggies:
1/2 lb. crimini mushrooms
1/2 medium onion, chopped

Salad Base:
spinach

Toppings:
1/4 cup (or less) walnuts, toasted in oven for 7-10 minutes
2 medjool dates, chopped
3 mini heirloom tomatoes or 1 small heirloom tomato, sliced attractively and sprinkled with salt

Directions
Heat oven to 425 F and prepare baking sheet.

Combine dressing ingredients and whisk until completely emulsified. Clean and de-stem your mushrooms and chop your onion. Place mushroom caps and chopped onion on your baking sheet and drizzle HALF of your dressing on them, combining thoroughly. Roast for 20-25 minutes. If you like, towards the end of the roasting you can move them over to make space to toast the walnuts or toast the walnuts on the stove or in a separate pan.

Clean and dry your spinach. Place in a medium to large serving bowl. When mushrooms are soft and delicious, shake them onto the spinach (including juices) and fold them in. Heat the remaining dressing in the microwave for 30 seconds or so. If you want you can put your dates in the dressing as it helps them separate. (Date pieces like to clump together). Pour the hot dressing on the spinach and mushrooms, sprinkle with date pieces, walnuts and tomato pieces.

Serve and enjoy!

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Gluten-free Menu Swap and Meal Plan Monday

September 7th, 2008 yum Posted in Dressing of the Week, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Onions, Raspberry, Soy Free, Vegan, walnut 4 Comments »


Two weeks of menus! Crazy, I know, but we were away last weekend and I didn’t have time to come up with a menu until too late to share. But, since I made one, I thought I’d share it with you now along with this week’s menu. Gluten Free Mommy is hosting this week’s menu swap, with a theme ingredient of tomatoes. I may just have to blog about my beautiful heirloom tomatoes that I’ve been harvesting. You can find even more lovely menus at Org Junkie.

Week One: September 1- September 7
Monday: Gourmet American Sandwich
Roasted Red Pepper Avocado Clubs with White bean hummus on Gluten-Free Pantry Favorite Sandwich Bread (contains dairy)

Wednesday: Vegan
Southwestern Corn Casserole (La Dolce Vegan p. 169)
Spinach walnut salad (La Dolce Vegan p. 78)

Friday: Vegan, fusion Indian
Brown Rice
red lentil sauce (La Dolce Vegan p. 182)
Roasted Curry green beans

Saturday: Vegan
Tomato Peanut and Kale Pasta
From La Dolce Vegan p. 134- and it couldn’t be simpler! You simmer 1 can of tomato juice (I used Campbell’s) in a saucepan with 2 cups of finely diced kale (no stem) for about ten minutes, and then add 2 tbsp. of nut butter (peanut, almond, whatever) and 1-2 tsp. of chili-garlic sauce. Mix in cooked pasta and suddenly you have a great, vegan “cheesy” dish… Very simple and a great way to get DH’s and kids (cough cough) who would otherwise never eat kale to eat it without even noticing. Imagine my surprise when DH said it was good and asked for more… whahahah, all part of my evil plan.

Baked Good of the Week: Peach tartlette

Week Two: Sep 8-13
Monday: South Indian
Masala Dosa with Coconut Chutney

Tuesday: Chinese
Green Bean szechuan pepper Stir Fry with cashews
deep fried tofu
Jasmine Rice

Wednesday: Mediterranean
Chickpea Flour Socca with Green Garden not-ricotta and Roasted heirloom tomato topping
Jicama, Orange, and Fennel Salad (70)

Thursday: Italian
Zucchini Eggplant Lasagna (119) with homemade GF lasagna pasta

Friday: Indonesian/ vegetarian
Indonesian Brown Rice Vegetable Salad (51)

Baked Good of the Week: Cinnamon Sugar Baked Gluten-Free Donuts

Spinach Walnut Salad with Raspberry Vinaigrette
Ingredients
Dressing:
1 cup unsweetened raspberries (frozen)
3 tbsp. sugar
2 tbsp. olive oil
1 tbsp. flax oil (or other healthy oil)
1 tbsp red wine vinegar
1/4 tsp salt

Salad:
3 cups Baby spinach (enough for your desired servings)
1/2 small red onion, sliced very thinly
1/2 cup lightly toasted, chopped walnuts
1/4 cup fresh raspberries (optional)

Directions
Dressing:
Heat raspberries and sugar in a small saucepan and bring mixture to a boil, letting it boil for a few minutes, stirring constantly. Take off the heat. Strain raspberry mixture through a mesh strainer into a small bowl. Throw away seeds (unless you are impatient and just pitch the whole thing in the bowl like me, cough cough) and add remaining ingredients, whisking together or using automated whisk until emulsified.

Toss your clean, dry spinach with the red onion and walnuts. Garnish with raspberries and drizzle with dressing or let guests dress their own salad.

Notes
Enough for 3-4 servings. You may have extra dressing- the tragedy. :)
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