Buckwheat Soba with Garlic & Cilantro - Naturally Gluten Free

Simple, fresh, and naturally gluten-free—100% buckwheat soba tossed with garlic, carrots, cilantro, and sesame oil. Best enjoyed chilled or at room temperature.

• 8 oz (225 g) 100% buckwheat soba noodles
• 2 tablespoons sesame oil
• 2 medium carrots, julienned
• 3 cloves garlic, minced
• 1 tablespoon natural peanut oil (skimmed from the top of an organic peanut butter jar)
• ¼ cup chopped fresh cilantro
• Pinch of salt
• Optional drizzle of soy glaze or tamari before serving
• Juice from 1/2 lime

Cook the soba noodles in boiling water for 8 minutes. Drain immediately and transfer to an ice water bath to stop the cooking. Once chilled, drain well and set aside.

Heat the sesame oil in a large skillet over medium heat. Add the carrots and cook for 3–4 minutes, until just tender.

Stir in the garlic and cook for 30 seconds, until fragrant.

Add the natural peanut oil and the juice of ½ lime, stirring to combine.

Add the chilled soba noodles and toss until evenly coated. If serving warm, gently heat through; otherwise, leave the noodles cool.
Fold in the fresh cilantro and season to taste.

Finish with a light drizzle of soy glaze or tamari, if desired. Serve cold or at room temperature.

Glazed Tofu & Carrots

This is one of those simple, healthy dinners that comes together in about 30 minutes but tastes like something you'd order from a good Asian bistro. The sweet-savory glaze lets the caramelized tofu and naturally sweet carrots shine without overpowering them.

Serves: 2-3

• 1 (14-ounce) block organic firm tofu
• 4 medium carrots, peeled and cut into matchsticks
• 2 tablespoons coconut aminos
• 1 teaspoon honey
• 1 teaspoon toasted sesame oil
• 2 green onions, sliced (white and green parts separated)
• ½ teaspoon onion powder
• Salt and freshly cracked black pepper
• 1 tablespoon avocado or olive oil
• Optional: ½ teaspoon sesame seeds for garnish

1. Prepare the tofu
   • Press the tofu for 20–30 minutes to remove excess moisture.
   • Cut into 1-inch cubes.
   • Pat very dry and season lightly with salt, pepper, and the onion powder.
2. Cook the tofu
   • Heat the avocado oil in a large nonstick or cast-iron skillet over medium-high heat.
   • Add the tofu in a single layer.
   • Cook 10–12 minutes, turning occasionally, until all sides are golden brown and crisp.
   • Transfer to a plate.
3. Cook the carrots
   • In the same skillet, add the carrots.
   • Cook for about 8–10 minutes, stirring occasionally, until they're tender with lightly caramelized edges. Add a tablespoon of water if the pan becomes too dry.
4. Make the glaze
   • Stir together:
     • 2 tablespoons coconut aminos
     • 1 teaspoon honey
     • 1 teaspoon sesame oil
5. Finish the dish
   • Return the tofu to the skillet.
   • Add the white parts of the scallions.
   • Pour in the glaze and toss everything together for 1–2 minutes until the tofu and carrots are evenly coated and the sauce becomes glossy.
6. Serve
   • Sprinkle with the green parts of the scallions and sesame seeds, if using.
   • Serve over steamed jasmine rice, brown rice, or quinoa.

Tips

• Pressing the tofu well is the key to getting those crisp golden edges.
• Coconut aminos are naturally sweeter than soy sauce, so one teaspoon of honey is plenty.
• If you like a little heat, add a pinch of red pepper flakes or a drizzle of chili crisp before serving.
• For extra flavor, stir in one grated garlic clove during the last minute of cooking the carrots.

Baked Halibut with Whipped Lemon Ricotta, Four-Bean Salsa & Crispy Garlic

The Crispy Garlic

• 4 cloves garlic, thinly sliced
• 3 tbsp extra virgin olive oil

The Halibut

• 2 halibut fillets (6 oz each)
• 1 tbsp reserved garlic oil (or olive oil)
• 1 tsp Italian seasoning or dried oregano
• ½ tsp paprika
• Salt and black pepper
• Zest of 1 lemon

The Whipped Lemon Ricotta

• 1 cup whole milk ricotta
• Juice and zest of ½ lemon
• 1 tbsp olive oil
• Pinch of salt

The Four-Bean Salsa

• ¼ cup each chickpeas, kidney beans, black beans, and cannellini beans, rinsed and drained
• ⅓ cup finely diced red onion
• 1 tbsp chopped parsley or cilantro
• Juice of remaining ½ lemon
• 1 tbsp olive oil
• Salt and pepper

Heat the olive oil and garlic in a small skillet over medium-low heat for 2–4 minutes, until lightly golden. Transfer the garlic to a paper towel-lined plate and reserve the infused oil.

Heat oven to 400°F. Pat the fish dry and season with salt, pepper, Italian seasoning, and paprika. Place on a parchment-lined baking sheet, drizzle with 1 tablespoon of the garlic oil, and sprinkle with the lemon zest. Bake for 12–15 minutes, or until the fish flakes easily.

Blend the ricotta, lemon juice and zest, olive oil, and salt until smooth and fluffy, about 1–2 minutes.

Combine the beans, onion, parsley, lemon juice, olive oil, salt, and pepper. Toss gently.

Spread the whipped ricotta onto each plate. Top with the baked halibut, spoon the bean salsa over and around the fish, then finish with the crispy garlic and a drizzle of the reserved garlic oil, if desired.

Tuscan White Bean Soup with Mussels (Zuppa di Cozze e Fagioli)

Zuppa di Cozze e Fagioli, is a rustic Tuscan white bean soup with mussels. This dish beautifully represents the heart of Tuscan cooking, where simple pantry staples meet the bounty of the sea. Creamy cannellini beans, potatoes, onion, celery, and carrot create a velvety, comforting base that perfectly complements the delicate, briny sweetness of fresh mussels. Traditionally, dishes like this were born from necessity—combining inexpensive local ingredients to create a hearty, nourishing meal with remarkable depth of flavor.

Very easy recipe, and even easier if you buy the mussels already cooked in the frozen bag. Let them defrost and then toss them with the olive oil, salt and pepper for about 30 minutes before adding to the soup!

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• ¼ cup diced white onion
• ½ cup diced celery (about 1 stalk)
• ⅓ cup diced carrot (about 1 medium carrot)
• 1 garlic clove, minced
• 1½ cups diced potatoes (about 1 medium potato)
• 2 (15.5-ounce) cans cannellini beans, with their liquid
• 1 cup water (or vegetable broth for additional flavor)
• ¼ cup dry white wine
• 1-pound fresh mussels
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, plus more for garnish

1. Rinse the mussels under cold running water, scrubbing the shells and removing any beards (the fibrous strands protruding from the shell). Discard any mussels with cracked shells or those that remain open after being tapped.
2. Heat the white wine in a large pot over medium-high heat. Add the mussels, cover, and steam for 4–6 minutes, shaking the pot once or twice, until the shells open. Discard any mussels that do not open. Remove the mussels from their shells and let them cool. Strain the cooking liquid through a fine-mesh sieve or coffee filter to remove any grit. Reserve a few tablespoons of the flavorful broth to add to the soup, if desired.
3. Heat 1 tablespoon of the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, celery, carrot, and garlic. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened but not browned.
4. Stir in the diced potatoes, cannellini beans with their liquid, and 1 cup of water (or vegetable broth). Cover and simmer for 25–30 minutes, or until the potatoes are very tender.
5. Using an immersion blender, puree the soup until smooth and velvety. If the soup is too thick, stir in a little additional water or some of the reserved mussel cooking liquid until it reaches your desired consistency. Taste before seasoning—the beans and mussel broth often provide enough natural salt.
6. Toss the shelled mussels with the remaining 1 tablespoon olive oil, a generous pinch of black pepper, and the chopped parsley.
7. Gently fold the mussels into the hot soup and cook for 1–2 minutes, just until heated through. Avoid boiling after adding the mussels, as they can become tough.
8. Ladle into bowls and finish with a drizzle of extra-virgin olive oil, additional parsley, and freshly ground black pepper. 
9. This soup is even better with a slice of grilled rustic bread rubbed with garlic, making it a comforting meal that captures the simple elegance of coastal Tuscany.

GLUTEN-FREE "PILLOWY" GNOCCHI WITH SILKY PINK SAUCE

Light, soft gluten-free gnocchi made with potato flakes and Bob's Red Mill 1-to-1 Baking Flour—ready in about 30 minutes. No peeling, boiling, or ricing potatoes required.

• 1 cup boiling water
•  1 cup Bob's Red Mill Potato Flakes
•  1 large egg, lightly beaten
• ¾ cup Bob's Red Mill 1-to-1 Baking Flour, plus 2–3 tablespoons for kneading and rolling
• ½ teaspoon salt

1. Pour the boiling water over the potato flakes in a large bowl. Stir until smooth and let cool until just warm.

2. Add the egg, salt, and ¾ cup flour. Mix until a soft dough forms.

3. Turn onto a lightly floured surface and knead gently just until smooth. Do not overwork the dough or the gnocchi will become dense.

4. Divide the dough into 4 pieces. Roll each into a rope about thumb-thick, then cut into ¾-inch pieces.

Silky Pink Sauce

• 1 tablespoon olive oil
•  ½ teaspoon garlic powder (or 1 clove garlic, minced)
• 1½ cups tomato passata or smooth tomato sauce
• 3 tablespoons heavy cream
• ¼ cup gnocchi cooking water (reserved)
• Salt and black pepper, to taste
• 4–5 fresh basil leaves
• Grana Padano or Parmesan, for serving

1. Heat the olive oil over medium-low heat. Add the garlic powder (or fresh garlic) and cook for 30 seconds. If using fresh garlic, keep the heat low so it softens without browning.

2. Stir in the tomato sauce, basil leaves, salt, and pepper. Simmer gently for 5 minutes.

3. Meanwhile, bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches until they float, then cook for 1 minute longer. Reserve ¼ cup cooking water before draining.

4. Remove the basil leaves. Reduce the heat to low and stir in the cream. For an ultra-smooth, restaurant-style sauce, strain it through a fine-mesh sieve back into the skillet.

5. Add the cooked gnocchi and about half of the reserved cooking water. Toss gently for 1 minute, adding more cooking water as needed until the sauce lightly coats each piece.

6. Serve immediately with freshly grated Grana Padano or Parmesan.

Peach Bourbon BBQ Sauce with a Kick

• 1 (20 oz) bottle organic ketchup
• 1 (10 oz) jar Smucker's Sugar Free Peach Preserves
• ½ cup bourbon
• ¼ cup apple cider vinegar
• 1½ tbsp *Seasoning Mix (see below)
• 1 tbsp light brown sugar
• 1 tsp Gravy Master
• 1 tsp Worcestershire sauce

Simmer over medium-low heat for 25-30 minutes, stirring occasionally. Taste after simmering and adjust as needed. 

1. More smoke: ½ tsp smoked paprika

2. More tang: 1–2 tbsp apple cider vinegar

3. Sweeter: 1 tbsp brown sugar or honey

4. Saltier: ¼ tsp kosher salt

5. More heat: ¼–½ tsp cayenne

 

*Seasoning Mix (Yields about ¾ cup, store in airtight jar)

• 3 tbsp light brown sugar

• 1 tbsp sweet paprika

• 1 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tsp kosher salt

• 2 tsp coarse black pepper

• 2 tsp chili powder

• 1 tsp dried Marjoram

• ½ tsp cayenne pepper

Texas Gold Potato Salad

 

• 5 Ibs. Yukon Gold potatoes
• 2 cucumbers thinly sliced
• 2 small red onion thinly sliced
• Fresh chopped cilantro to taste

Dressing:

• 2/3 cup apple cider vinegar
• 2 tbsp pickle juice
• ¼ cup olive oil
• 2 tsp mustard
• 2 tsp smoked paprika
• 2 tsp honey
• ¾ cup warm vegetable broth
• Salt & black pepper

1. Boil the potatoes: Cook them until fork-tender, then peel (if desired) and slice them into rounds while they are still warm. Warm potatoes absorb the dressing much better!
2. Prep the veggies: Thinly slice the cucumber and the red onion.
3. Make the dressing: In a small bowl or measuring cup, whisk the warm vegetable broth with the vinegar and other ingredients, except the cilantro.
4. Marinate: Pour the warm dressing mixture directly over the sliced potatoes and let them soak for about 5 to 10 minutes.
5. Assemble: Gently fold in the sliced cucumber, onion, and your fresh cilantro.
6. Rest and serve: Toss everything together gently so the potatoes don't break apart. Let the salad rest for at least 20-30 minutes at room temperature so the flavors marry before serving.