Green Bean, Potato & Tomato Salad

When I was growing up, we always had a garden in the summer. Tomatoes, string beans, zucchini, lettuce, scallions, eggplant, basil, parsley! An abundance of fresh produce all summer. My father tended to the garden all summer, it was his pride and joy. And my mother didn't let anything go to waste, our meals centered around the bounty from the garden.

Now, I can't wait for summer for the local farmers's market. I just love the fresh tomatoes and corn and all the other fresh produce and fruit!

One of my favorite summer salads is Green Bean, Potato and Tomato Salad. So simple, so fresh, a side that compliments beef, chicken or fish. It can be served warm or cold, and can be made ahead of time, it only gets better.

Green Bean, Potato & Tomato Salad
1 lb. green beans
1 lb. small yellow potatoes or fingerlings
1 large or 2 small ripe tomatoes
1 small onion, chopped
Olive Oil
Balsamic Vinegar
Oregano
Salt
Pepper

Cut potatoes into bite size pieces, leave skins on. Cook until tender (boil or microwave). Trim beans and steam until tender. Chop onion. Cut tomato into bite size pieces. Combine onion, beans, potato and tomato in a bowl. Dress with good quality olive oil, balsamic vinegar, salt, pepper and oregano. Toss to mix. Can be served warm, room temp, or cold. Printable Recipe

Gluten Free Taco Salad

I'm always looking for new recipes using ground beef. While I was shopping in Trader Joe's, I spotted a box of gluten free taco shells and gluten free taco seasoning mix. So, I picked up all the ingredients for tacos. When I opened the shells they were really small, not much room for filling. Then I remembered this recipe for taco salad. Easy, a salad with all the taco toppings on top. Break up the taco shells and add for crunch! Quick and easy dinner.

Taco Salad (Printable Recipe)

1 1/2 lbs ground beef (or turkey)
1/2 packet Taco Seasoning (check ingredients to be sure it is gluten free) about 2 tbsp
1 small onion, chopped
1-14oz can tomato sauce
1 tbsp olive oil

Romaine lettuce, shredded
Tomatoes
Black beans
Avocado
Salsa
Shredded cheddar cheese
Sour Cream
Catalina Dressing (Kraft is GF)
Taco Shells,broken into bite size pieces

Heat oil in pan, saute the onion, add ground beef and cook until browned. Drain the grease. Add seasoning mix and tomato sauce. Simmer for 5 minutes. Cool slightly.

Assemble your salad with shredded lettuce, tomatoes, taco meat, shredded cheese, salsa and crumbled taco shell. Toss with dressing. Top with avocado and sour cream.

Gluten Free Manicotti

Pre-Celiac, I used to make homemade manicotti frequently when I entertained. It is one of those dishes that looks like it is complicated to make but yet it really is very easy. I don't know why it has taken me this long to make a gluten free version. Basically, the manicotti shells are crepes. I substituted gluten free flour for regular flour in my recipe and the crepes were perfect! The other great thing about these is that you can prepare the shells the day before and fill them right before you're ready to bake them. Try these and I guarantee you will impress your guests! And, no one will guess they are gluten free.

Don't be intimidated by the technique to make the crepes. It really is very easy. You need to use a non- stick 8" pan, they will stick in a regular pan. Spray it or use a small amount of oil to grease the pan. You don't have to grease it again after the first crepe. Heat the greased pan, pour in about 3 tablespoons of batter and lift and swirl the pan until you have a thin, even layer of batter covering the bottom of the pan. The crepe will cook quickly, about 30 seconds, then flip it over with a spatula (it will release easily) and cook another 30 seconds. They are not going to brown, but you can see that the batter is dry. Cool before you fill them. Cover and refrigerate until you are ready to fill them.

For the crepes (Makes about 12 shells)

6 eggs
1 1/2 cups water
1 1/2 cups gluten free flour (I used Bob's Red Mill one-for-one)
1/8 tsp salt
Whisk together the eggs and water. Add the flour and salt, mix until smooth. Refrigerate 30 minutes.
(See instructions above to cook the crepes)

Filling:
2 pounds ricotta cheese
2 eggs
2 cups shredded mozzarella
1 cup grated Parmesan cheese
1 tbsp minced fresh parsley
Salt/pepper to taste
Optional: 2 cups baby spinach, steamed-be sure to squeeze out as much water as you can or the filling will be runny
Mix together until smooth.

40 oz  jar Marinara Sauce or your own homemade sauce
Additional grated cheese and mozzarella for topping.

To assemble:
Preheat oven to 375 degrees. Lightly grease 2-9x13 baking dishes with oil. Spoon a thin layer of marinara sauce to cover bottom of baking dishes. Spread about 4 tbsps of filling down the center of each crepe, roll it and place it seam side down in the dish. You only want 1 layer of crepes in each dish. Spread remaining Marinara sauce to cover crepes. Sprinkle with grated cheese and shredded mozzarella.
Bake 30 minutes until sauce is bubbling and cheese is melted. (Printable Recipe)