Cold Black Bean Noodles with Sesame and Sweet Chili Dressing

Black Bean Gluten Free noodles are long and skinny. Costco sells a 2 lb. box, but you can by it by the package as well. The flavor is a light black bean taste with a very pleasant chewy texture. This recipe is adapted from a Korean cold glass noodle dish that I also enjoy making.

• 1 carrot peeled and sliced thin
• 4 oz mushroom sliced thin
• 1 oz chives sliced in 1 inch sections
• 1/2 white onion sliced thin
• 2 scallions chopped
• 2 cloves garlic minced
• 1 cucumber peeled, seeded and sliced
• 1 cup bean sprouts
• Sesame Seeds

For dressing you will need oyster sauce, sweet chili sauce, soy sauce and sesame oil.

Boil the black bean noodles as directed on package. Drain and run under cold water. Set aside.

Heat wok or fry pan with cooking oil. Stir in carrots, mushrooms, chives, onion, scallion and garlic.

Saute until carrots are tender and onion is translucent but not browned.

Mix together 1 tablespoon of oyster sauce, 2 tablespoons sweet chili sauce, 3 tablespoons soy sauce, 2 teaspoons of sesame oil and toss with noodles. Mix in stir fried vegetables, adding more sesame oil as needed. Mix in cucumber and bean sprouts. Sprinkle with sesame seeds and Serve cold.

NOTE: You can add kick to this dish by adding crushed red pepper to the recipe!

Comté and Chive Quiche

Comté, also called Gruyère de Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. There are practically 83 flavors, which can be savored while tasting Comté. But the main aromatic flavors that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish. This cheese makes a delicious quiche and I used fresh picked chives from the farm!

• 4 oz. Goat Cheese
• 16 oz. Comté French Cheese
• 12 tablespoons Chives snipped
• 8 Eggs
• 8 oz heavy cream or low-fat plain Greek-style yoghurt
• 2 teaspoons dijon mustard
• salt & pepper to taste
• 4 oz. cooked crumbled bacon (optional)

Roll out pie crust to fit in pie tin. Line with parchment paper and fill with beans and bake for 10 minutes. Remove paper and beans and bake for another 5 minutes.

Mix all ingredients and fill 2 pie crusts. Bake for another 20-25 minutes or until solid, but still has a little wobble in the center. Cool down to room temperature and serve.

GRILLED BEET SALAD with Goat Cheese and Hazelnuts

The earthiness of the beets comes through by grilling them. This recipe is basically just slicing the beets, tossing in olive oil and throwing on the grill. Can’t get easier than than. The goat cheese and hazelnuts are a unique and unexpected addition to this delicious salad.

• 8 beets beets 
• 1/2 red onion thinly sliced (optional)
• olive oil
• balsamic glaze
• salt and pepper
• crumbled goat cheese
• toasted hazelnuts

Prepare a medium fire in the grill. A lightly oiled vegetable grill rack is optional but recommended.

Scrub the beets well. Cut the tops and roots off the beets. Slice the beets about 1/4 inch thick. Place in a bowl and toss with the oil until all the surfaces are well coated.

Grill the beets, turning or tossing a few times and brushing with more oil if desired, for 15 to 20 minutes. The beets are done when the slices are lightly charred and flexible. Taste one to be sure.

Remove from the grill and place on a platter. Sprinkle with salt and pepper. When the beets have cooled, arrange slices on a bed of lettuce in a salad plate. Sprinkle with goat cheese and crushed toasted hazelnuts. Drizzle with olive oil and balsamic glaze.

Carrot Pancakes Made with Gluten Free Flour

These pancakes are really tasty and not too sweet. You can eat them savory with sour cream or sweet with maple syrup. I use gluten free flour in my recipe, but you can substitute regular flour and they come out just as delicious!

• 1 Cup King Arthur Gluten Free Flour
• 1 teaspoon baking powder
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 3 teaspoons sugar
• 2 tablespoons oil
• 1 cup carrot pulp

Wash and peel 3-4 medium to large carrots. Microwave carrots until tender. Put carrots in food processor and pulse until a pulp forms. You might have to add 1 teaspoon or two of water if pulp is too dry.

Combine the flour and baking powder and mix well. Stir in egg and milk. Add the rest of the ingredients and mix until pancake batter is smooth and has no clumps.

Spray a non-stick skillet with cooking spray and cook about 5 pancakes at a time on the skillet, turning once to get lightly browned on both sides, just like you would a regular pancake.

Serve with Maple syrup or sour cream  or Yogurt Cream Cheese Drizzle (recipe follows).

Yogurt Cream Cheese Drizzle

• 2 ounces (1/4 cup) light cream cheese (Neufchatel), at room temperature
• 1/4 plain non-fat Greek yogurt
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Dash ground cinnamon
• 1/2 teaspoon milk

Beat all ingredients with a hand mixer on medium speed until well blended. Serve.

White Bean and Garlic Scapes Dip

Garlic scapes are the "flower stalks" of hardneck garlic plants, although they do not produce flowers. Scapes have a mild to medium strong garlic flavor while bulbs are medium to strong in flavor. Things to do with scapes: Scape Pesto, Grilled Scapes, Scape Hummus, Scape Compound Butter, Scapes as aromatic, Scapes as vegetable, Scape Sou and of course Scape Bean Dip!

• 1/3 cup sliced garlic scapes (3 to 4)
• 1 tablespoon fresh lemon juice, more to taste
• 1/2 teaspoon salt, more to taste
• Pepper to taste
• 1 - 15 ounce can organic cannellini beans, rinsed and drained
• 1/4 cup extra virgin olive oil, more for drizzling.

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

NOTE: Reprinted and taste adjusted from the New York Times

Shrimp and Avocado Pasta Salad

A very light and refreshing summer salad that compliments any meal!

• 1 Lb Penne, Rigatoni OR Rotelle Pasta
• 1 Lb. Cooked Shrimp
• 2 Avocados, Diced In Pieces About 1/2 Inch Square
• 1 Cup Chopped Celery (Optional)
• 1/4 Cup Sliced Scallions
• 1 Cup Finely Chipped Red Onion

• 1/2 Cup Finely Chopped Cilantro
• 1/2 Cup Olive Oil
• 1 Tablespoon Sugar
• 1/2 Teaspoon Salt
• 2 Tablespoons Lime Juice
• 2 Cloves Garlic Finely Minced
• 1 Teaspoon Dill
• 1/4 Tsp. Chile Powder

If using frozen shrimp, thaw overnight in the refrigerator or in the bag in room temperature water, then drain well in a colander. 

For dressing, Combine lime juice, cilantro, oil, sugar, 1/2 teaspoon salt, garlic powder, dill, and chile powder in a blender. Cover and blend until well mixed. Set aside.

Cook pasta according to package directions; rinse in cold water and then drain. Dice avocado and toss with 1 tablespoon lime juice in plastic bowl. 

Combine Pasta, shrimp, celery, scallions and red onions in a large bowl. Gently toss in avocado. Pour dressing over ingredients stirring until well blended making sure not to brake up the avocado pieces.

Salad can be made 1 day ahead and stored in refrigerator, but make sure you bring it up to room temperature before stirring and serving.

4th Of July Flag Cake

This is a fun and festive dessert that is easy to make and one of my favorite recipes during this time of the year. VERY moist, refreshing and pretty to look at! 

• Prepare cake according to package directions but replace the water with pineapple juice and bake in a 9x13 inch pan. Cool completely.

• All you do is add a small package of instant vanilla pudding, 1 cup of milk, and 1 tsp vanilla to an 8 oz cool whip. You combine the pudding mix with milk and vanilla, and mix until smooth. Gently fold in cool whip until no streaks.

• Place blueberries in a square in the corner, and arrange sliced strawberries and bananas as stripes to make an American flag.  Take strawberry all fruit and stir until loose. Brush glase onto all of the fruit. Chill until serving.

Chard and Rice Noodle Soup

Swiss Chard and Rice Noodle Soup is super fast, super easy, and very gratifying! 

• 2 quarts rich and flavorful chicken stock
• 1 pound steamed Swiss chard, leaves only coarsely chopped
• 1 medium onion, chopped
• 2 large garlic cloves, minced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• 1 tablespoon fresh lemon juice
• 8 ounce rice noodles
• 1 teaspoon Sriracha (hot sauce made from a paste of chili peppers)
• salt and pepper to taste
• 1 pound steamed Swiss chard, stems and center ribs removed 
• and leaves coarsely chopped
• 8 ounce cooked rice noodles

Saute onion and garlic in a small pan in olive oil and set aside.

In a large pot,bring chicken stock to a boil.Cook rice noodles in broth a minute or two until just tender and take them out of broth and run them under cool water to stop the cooking. Add rest of ingredients except the chard and noodles to the broth. Reduce heat to simmer for 10 minutes.

Place a large handful of swiss chard into the bottom of the serving bowl. On top of the chard place 1/2 cup of noodles. Next, pour broth over the noodles and the chard. The heat of the broth will heat the chard to perfection.

ON THE LIGHTER SIDE - Sauteed Swiss Chard

This is a tasty way to enjoy Swiss Chard. Delicious and easy to make, Swiss Chard makes a bold statement in a vegetable garden and it looks just as good on your table! The balance of the acid in the lemon juice and savory flavor of the garlic and just a little red pepper kick makes this a delicious dish that I am sure you will prepare again and again!

• 1 Bunch Swiss chard
• Olive Oil
• 5 garlic cloves slice very thin
• Juice of 1 lemon
• 2 tablespoons of good table olive oil
• Crushed red pepper to taste
• Salt to taste

Remove the stems and save for another recipe. Cut the leaves into thin strips. Heat olive oil and stir in garlic and red pepper. Cook for a minute and then add the swiss chard until the flavor mellows and the leaves wilt, about 5 minutes stirring constantly. Toss with lemon juice and serve.