Menu of the Week: Meal Plan Monday and Gluten Free Menu Swap


Kakigori, Japanese shaved ice topped with strawberries, strawberry syrup and condensed milk- the perfect treat for a hot day in California.

As always, I love posting my menus with the others over at Org Junkie. And this week Asparagus Thin is hosting the gluten free menu swap. This week the theme ingredient is one of the best, low cost protein sources around- eggs!

Monday: Continental
Eggs Benedict with homemade GF english Muffins

Wednesday: Mexican
Green Chili Enchiladas

Saturday: American Southern
Southern Fried Tofu
Gluten Free Mommy’s Herb Biscuits and Vegetarian Gravy
With roasted asparagus

Friday: Japanese
Vegetarian Takoyaki (technically tofu-pup yaki, but you’ll see)
with vegetarian okonomiyaki sauce and mayo garnished with ao nori

This week I posted up a storm, with a
Retro macaroni Summer Salad Recipe
Reviews of GF Instant Meals by Glutino etc
and
I adopted Naomi and reviewed her GF sweet potato pita recipe

This weekend DH and I celebrated our sixth year wedding anniversary with a trip to Disneyland. In a few days I’ll do a write up of my experience with “the happiest place to be Gluten Free on Earth.”
Soon I’ll also be posting a review of the Triumph Dining Guide and a recipe for a sugar-free agave nectar coconut lemon bars.

For this week’s sauce or dressing of the week, I’d like to revisit an old favorite- my DH’s awesome roasted artichoke recipe with a killer fresh herb dipping sauce. It’s that time to start turning on the summer grill, methinks. Enjoy!

Grilled Artichokes
Ingredients
1/2 cup olive oil
1/4 cup rice wine, white wine, or apple cider vinegar
1/2 cup dry white wine (Chardonney)- or more if you like
4 cloves garlic, thinly sliced
1/2 -1 onion (chopped)
3/4 cup water
8 artichokes, quartered and choke removed, soaked in a large bowl of
water
salt & pepper

Dipping Sauce:
1 and 1/2 cup mayonnaise (Best foods light or vegan)
1 tbsp. Dijon Mustard (grey poupon for more kick)
3 tbsp. Minced capers
3 tbsp minced shallots
4 tablespoons mixed fresh herbs (chives, thyme, basil etc)- or more
to taste!
Lemon juice (to taste)
Salt (to taste)
Cayenne pepper (optional, for a kick)

Directions
Directions:

Place Olive oil, vinegar, wine, garlic, onion, and water in a large
saut or soup pan and place on burner, bringing it to a simmer. Drain
artichokes and discard water. Add the artichokes, cut side down in a
single layer in the pan. Bring the mixture to a boil, reduce heat and
cover the pan. Cook until the artichokes are barely tender, about 15
minutes. Remove the artichokes from the pan, season with salt and
freshly ground pepper, and grill for 4-5 minutes until nicely
browned.

OR

For a faster recipe, steam artichokes until slightly underdone. Then baste with a little olive oil and grill.

Accompanying Dipping Sauce:
(Inspired by Cooking Live)

Throw in food processor and blend until you get a lovely creamy dip.
Serve with grilled artichokes. Yum!
There will be lots left over, so you can enjoy it with other dishes
or cut recipe in half.

Notes
*note: recipe may be halved if you like: 4 artichokes work well

Blog Event News:
Don’t forget to participate in this month’s Go Ahead Honey, It’s Gluten Free event, hosted by Ginger Lemon Girl. Deadline to submit a delish one pot, gluten-free meal is June 21, so let’s get cooking!


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9 Responses to “Menu of the Week: Meal Plan Monday and Gluten Free Menu Swap”

  1. Wheeler's Frozen Desserts Says:

    That looks awesome! Nice work.

  2. Have you been to Gelayo Gusto (right off of Castro on El Camino) – they have amazing shaved ice. It’s $6 for a small, but the small is gigantic! Easily shared with 2-3 hungry people.

  3. Hi Magpie, No, I haven’t been to Gelayo Gusto. I’ll have to check it out sometime. Tapioca Express off Castro also has amazing shaved ice desserts in summer- their strawberry kiwi combo is my favorite, but it’s a lot of sugar… A lot of everything, actually. Haha.

    -Sea

  4. We had something similar to kakigori when I was little. I guess you could call halo halo the Filipino version. It’s a special treat in the summer.

  5. Hi Kamaile- I’ll have to look up halo halo. These shaved ice recipes are so cooling on a hot day. :) Thanks for coming by! -Sea

  6. Great menu, and thanks for including the helpful links. I am definitely going to try the mashed cauliflower and southern fried tofu. Tofu is something I often don’t enjoy the texture of, but that looks great.

    Thanks for visiting my blog. :)

    Jennifer

  7. Congrats on your wedding anniversary. Love grilled artichokes!

  8. Hi Jennifer- You’re very welcome. I think you’ll like the southern fried tofu- everybody I make it for loves it! Hope to see you again!

    Hi Simply Gluten Free, Thank you! We had a great anniversary. Aren’t grilled artichokes the best? This prep method results in really yummy artichokes. The sauce is awesome too!

    -Sea

  9. Happy Anniversary, Sea! It’s nice to read about your travels. The Science Teacher and I love to travel, too, though we haven’t done as much in the last year since our boy was born. He does have a passport though–we had hoped for a Fulbright Teacher exchange next year but the Science Teacher couldn’t find an exchange partner–and we need to try it out soon!

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