Recipe by Terri Huggett, Shambhala Mountain chef extraordinaire.
Light fare doesn’t have to be light on taste. This lovely little recipe is perfect for those August scorchers when lunch is less about re-fueling and more about refreshing. This recipe will serve a whole family, or store well for days when you really can’t stand the idea of a hot stove.
2 Tbsp. salt
1 lb penne paste (gluten-free if desired)
1/2 cup olive oil, or to taste
12 roma tomatoes, stem removed and cut into 1/2 inch dices
2 cups arugula
Zest of 2 lemons, or to taste
Salt and pepper, to taste
Bring a large pot of water to boil. Add salt and penne pasta and cook until slightly underdone. Drain and run cold water over pasta to cool. Drain well. Place in a large bowl and stir with olive oil. Add tomatoes, arugula, lemon zest, lemon juice and stir to mix. Add salt and paper to taste. Serve chilled or at room temperature. Serves eight.
2 cups Gluten-Free All-Purpose Flour Mix *
1 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
3/4 cup sugar
1/2 cup Earth Balance, melted
1/2 cup rice milk or almond milk
1/3 cup applesauce
1 tsp. vanilla extract
3 bananas, mashed
2 cups rice milk or almond milk
1/3 cup cornstarch
1/4-1/2 cup sugar, to taste
1 tsp. vanilla extract
Preheat oven to 325 degrees. Grease and flour a 9×13 inch pan.
Combine dry ingredients, flour mix, baking powder, baking soda, salt and sugar, in a large mixing bowl and whisk to blend. Combine melted Earth Balance, rice or almond milk, applesauce and vanilla in a small mixing bowl and whisk to blend. Add wet ingredients to dry ingrdients and stir until just mixed with a spatula. Add mashed bananas and mix until just blended. Pour into prepared pan and spread with spatula. The mixture will be thick and shallow in the pan. Bake for 25-40 minutes until center bounces back when pressed or when a skewer or knife comes out clean. Let cool slightly and slice.
In the meantime, combine, rice or almond milks, cornstarch and sugar, to taste, in a small saucepan with a whisk. Bring to a boil over medium heat, whisking periodically. After coming to a boil, reduce heat to low and cook, whisking constantly for about 1-2 minutes, until thickened. Stir in vanilla. Serve.
*(6 parts brown rice flour, 2 parts potato starch, 1 part tapioca flour)
As the Sicilians say, Burrasca furiusa prestu passa—A furious storm passes quickly. At SMC a furious May 1st snowstorm has given way to rocky mountain summer and yearnings for light veggie fare. This gastro-solution comes courtesy of Terri Huggett, one of our amazing chefs.
8 cloves garlic, minced
¼ cup kalamata olives, finely chopped
2 Tbsp. flat leaf parsley, finely chopped
3 Tbsp. capers, drained and chopped
2 Tbsp. lemon juice
ground black pepper, to taste
2 heads cauliflower, cored and divided into large florets
In a small bowl, combine garlic, olives, parsley, capers, lemon juice, and black pepper.
Steam or blanch cauliflower until done to your taste. Drain, place in a large bowl and add olive mixture. Stir to blend. Good when hot or at room temperature. Serves 8.
This beautiful and hearty winter squash transforms in your garden from green to a golden yellow color and becomes increasingly sweeter and richer as it ripens. Its ability to grow in temperate climate areas mean it’s abundant. Plus, when other veggies go dormant, this lovely veggie is still around. Stuff anything you like into these edible vessels and make yourself a casually elegant meal. Plus, they are perfect for this fine grain, non-gluten tabouleh salad. We hope you enjoy this recipe as much as we do!
The recipe below is part 2 in a 3-part series of squash recipes. Check out part 1, and stay tuned for part 3!
Butternut Squash Cups & Tabouleh
1 cup Quinoa
Juice of 1 lemon
2/3 cup chopped parsley
1/8 cup minced garlic
¼ cup small dice onion
¼ shredded carrot
½ cup extra virgin olive oil
¼ cups walnuts
½ cup goat cheese or feta
4 butternut squash
Method: Preheat oven to 450. Slice squash around where the neck begins to narrow. Scoop out seeds (reserve for roasting if you wish). Gently brush with oil, and season lightly with salt and pepper. Roast for approximately 35 minutes or until the squash is caramelized. Meanwhile, sauté garlic, onions, and carrots in oil with salt and pepper until translucent. Toss cooked veggies with parsley, oil, lemon juice, walnuts, and quinoa. Stuff squash with quinoa mixture, garnish with cheese, and gently reheat 5-10 minutes.
Coming up next:
March – Squash and Broccolini Salad: Pt. 3