^[1]

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 ^[2]
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 ^[3]
Reviews of GF Instant Meals by Glutino etc ^[4]
and
I adopted Naomi and reviewed her GF sweet potato pita recipe ^[5]

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 ^[6] 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 Side Dish [7]  Vegetables [8]  American [9]

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 sauté 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

Rating:  9 Original Source:   Recipe ID:  1073 Added:  May 8, 2007 Last Modified:  June 8, 2008

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!