This week the swap is hosted by Cheryl at GF Goodness with a seasonal theme of asparagus and/or strawberries, presumably not in the same dish. (Although she tempted me to think of a way to use them together- so intriguing!) You can find more great menus with Org Junkie.
Homemade gluten-free Creamy Mushroom Sauce?with grilled asparagus on Pasta (adapted from moosewood p. 79)
Dosa with Homemade Indian Soup
Black Beans and Rice
Ratatouille with brown rice pilaf
Baked Goods for the Week: Gluten Free Sweet Potato Muffin, Strawberry mini-tarts
This week I posted
A review of a Polenta pesto portobello Recipe
Lately I’ve been in a real salad mood. It helps that the DH loves nothing more than having a nice fresh salad when he comes home from work. I’ve been experimenting with some more traditional dressings, and I found that this light buttermilk dressing based on a cooking light recipe really hit the spot and complimented grilled mushrooms perfectly. I hope you enjoy it!
Arugula Fresh Green Salad with Creamy Buttermilk Dressing Recipe
1/2 red pepper, cubed
1/2 English cucumber, de-seeded and sliced
1 1/2 cups arugula, rinsed and drained
1 1/2 cups fresh spring greens, rinsed and drained
1 organic apple, sliced
2 portobello mushroom caps
pine nuts or other toasted nuts, optional
Combine veggies in a medium-large bowl.
Combine seasoning mix, olive oil, vinegar, salt and pepper in a tiny container. Whisk and baste portobello mushroom with vinaigrette. Grill on propane grill or grilling device. Slice and reserve.
Whisk together dressing ingredients in a small bowl.
Layer portobello mushroom strips on salad and veggies. Drizzle individual servings with dressing and enjoy!