Talk about fall recipe inspiration! In this post I'‘m sharing two simple recipe for seasonal overnight oats that are dairy-free, nut and peanut free, egg-free, soy-free, gluten-free… good for nearly everyone!
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Read moreWarm Farro Salad
Farro is an italian grain similar in shape and color to brown rice but richer in taste and texture. In recent years it has become much easier to find in grocery stores and is less expensive than 'fancy' wild rices. So I've been buying it like crazy! In fact, it's hard to go back to regular rice. So here is a warm farro salad that's makes a great accompaniment for roasted beef, chicken, or pork.
Free from dairy, peanuts, tree nuts, soy, egg, and shellfish.
Ingredients
6 cooked servings of farro
1 red bell pepper
1 large zucchini
Several handfuls of fresh basil
1 tsp each of salt and pepper
1/2 cup good olive oil plus 1 tbsp for coating the veggies to roast
the juice of half a lemon
5 sun dried tomatoes
1 tsp Dijon mustard
2 tbsp balsamic vinegar
Method
1. Chop the bell pepper and zucchini into 1cm cubes and toss lightly in olive oil. Roast on a sheet pan covered in parchment paper at 425F for about 15 - 20 minutes or until nicely browned on the edges.
2. Prepare the farro according to package directions. It generally takes under 20 minutes to cook
3. While the farro and veggies are cooking you can prepare the dressing. Add the olive oil, salt and pepper, basil, lemon juice, mustard, balsamic vinegar, and sun dried tomatoes to a blender. Pulse until smooth.
4. While the veggies and farro are still hot, add them both to a large mixing bowl and pour the dressing over top. Toss well.
Serves 6
3-Ingredient Kale Chips
Lately I'm on a kick of cooking foods that require minimal ingredients and just letting the star flavors shine. Kale chips are a perfect example of this. All you need is a head of kale, a couple tbsp of olive or sunflower seed oil, and a good sprinkle of sea salt. They're suitable for vegans, celiacs, and are free from dairy, nuts, peanuts, citrus, soy, shellfish, and egg. I also love how healthy they are!
Ingredients
1 head of kale
2 tbsp olive or sunflower oil
sea salt to taste
Method
Line a baking sheet with parchment paper and set the oven to 400F. Wash the kale and separate the leafy bits from the hard stems. The stems will stay pretty fibrous and woody after roasting which will compromise the light texture of the crisps. Break the leaves into smaller pieces and lay them out evenly on the tray. It's fine if they overlap but avoid whole chunks being covered as they'll steam under there. Drizzle the oil over the kale and then sprinkle with salt. Place the tray on the middle rack of the oven and set the timer for 15 minutes. The leaves should be crispy and browned. Add more salt to taste and then serve immediately.
Roasted Sweet Yams
Yams are the more delicious cousin of the potato. I hate to say that (having Irish in my blood) but it's true. Sometimes a potato just doesn't cut it in the flavor department. And baking up these sweet yams is incredibly simple. Add an inexpensive and flavorful starch to your meal with this recipe.
1 yam per person
1 piece of aluminum foil per yam
1 tbsp of maple syrup per yam
salt and pepper to taste
Method
1. Wash and scrub the yams.
2. Cut a slit in the top of each one to let the steam release while baking.
3. Wrap each yam in foil and place directly on the middle rack of a 350F oven. You can add a pan to the lower rack to catch any drips if it makes you more comfortable.
4. Leave them to bake for 2 hours
5. Remove from the oven after baking is complete and slice in half or in rounds. Drizzle with maple syrup, salt, and black pepper to taste. You can throw them back in the foil and bake for 15 minutes more if you want them to be seriously syrupy, or you can just drizzle and serve hot without re-baking.
