Meal Plan Monday and Gluten-Free Menu Swap: Grilled Asparagus Recipe and Vinaigrette Bean Salad Recipe
My special grilled asparagus recipe: Grilled asparagus marinated in olive oil, my favorite italian spice blends, white balsamic vinegar and finely chopped garlic. Soak wooden skewers in water for 20 minutes and then poke it at right angles through the low part of the asparagus stalks, threading ten or fifteen stalks onto one skewer. This makes it easy to turn on the grill. Sprinkle with kosher salt flakes and grill for five minutes or so, until it looks done and is marked with nice grill marks. Turn and grill for another five minutes or so. Enjoy the best grilled asparagus ever!
Don’t forget to participate in the Book of Yum Lunchbox recipe Challenge andadopt a gluten-free blogger!
Tuesday: American Comfort Foods
Baked Sweet Potato
Bean Salad(recipe below)
Dosa with Masala Potato Filling
Gyu-don VEG “Beef Bowl” with mushroom strips instead of beef, slow simmered with onions and served on white rice with ginger pickle strips
Baked Good: flourless almond-flour croquettes
This week I’m featuring one of my favorite regular salads- a bean salad with fresh veggies in a light vinaigrette. Enjoy!
Aunt Joan’s Summer Salad
1 can of corn, drained
1 can kidney beans, rinsed and drained
1 small jar roasted red peppers, chopped
1 english cucumber, peeled cut in half, with seeds scooped out, chopped
1/4 jicama, peeled and chopped
2 green onions, chopped
1 organic carrot, peeled and chopped
your favorite vinaigrette dressing
Combine all prepared vegetables in a bowl and mix thoroughly. Drizzle vinaigrette over all ingredients to taste. (Be sparing with it).
Enjoy as a side dish for a light, fresh, grilled summer meal.
Other Gluten-Free Menus this week:
Gluten Free is Life