Cold Rice Noodle Salad with Spicy Lime Vinaigrette

I adopted this recipe from the one I found on Thai Kitchen’swebsite. By the way, Thai Kitchen has some great gluten free products.

This salad was a major hit at my friend Molly’s BBQ over the weekend. It was all eaten! This salad has a great kick to it, but no too spicy. The cucumber gives it a nice refreshing feel and crunchy taste. The hot sauce I used had hints of key lime mango and pomegranate give the chili sauce a nice sweet after taste. Plain hot sauce will work fine too, start with only two tablespoons and add more to suite your taste.

Spicy Lime Vinaigrette:

1/4 cup fresh lime juice + 2 Tablespoons

1/4 cup rice vinegar

2 – 3 Tablespoons sugar

2 – 3 Tablespoons Chili Sweet Sensations Key Lime, Mango, Pomegranate Hot Sauce

2 teaspoons minced garlic

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon pepper

8 ounces Thai Kitchen® Stir-Fry Rice Noodles

1 medium cucumber, halved lengthwise, sliced thinly

1 cup shredded carrots

10 oz Broccoli Slaw

1/4 cup chopped fresh Thai basil (I used regular Basil because that is what I grow in my garden)

1/4 cup chopped fresh cilantro  (also fresh from the garden

Directions:

  1. For the Vinaigrette, mix all ingredients in medium bowl. Start with only ¼ cup lime juice and rice vinegar, 2 tablespoons sugar and chili sauce. Add more as need to suite your taste. Set aside.
  2. Bring large pot of water to boil. Add rice noodles; cook 5 minutes or until noodles are tender but firm.
  3. Rinse under cold water and drain well. Place noodles in large bowl and let cool about 5 more minutes.
  4. Add cucumber, carrots, slaw, basil and cilantro and mix well. Mix in the Vinaigrette and toss gently.
  5. Refrigerate at least 1 hour to blend flavors and serve cold or at room temperature.

Ravioli with Butternut Squash Pasta Sauce

‘Tis the season of butternut squash! Yes I knowwwww, last week it was pumpkin, but now I’m moving onto another fall favorite of mine! Of course butternut squash is delicious just baked up with some oil and herbs or cinnamon and brown sugar, but one can only eat so much roasted butternut squash in one week!

Last Sunday I went Sowa Market [again] with my sister and bought Gluten Free Butternut Squash Ravioli’s from Valicenti Organico. I absolutely love their spinach fettuccine! All the pasta is fresh and handmade, and you can tell. I had been wanting to try their ravioli since I first found out they had it. It is not available at the market, BUT if you call the week before they will bring it down for you. Valicenti Organico offers more than 20 varieties of gluten free raviolis, which changes seasonally.

I had leftover roasted butternut squash from earlier this week, which I used to make the sauce. I topped it with sage, fresh sage would have been better but I did not have that in my fridge so the jarred spice had to make due. It came out too thin when I first made it, but I was starving to I ate it anyways. I then added more squash and a splash of milk to make it a little thicker. Ahhh, much better! I also added chunks of butternut squash to the dish as well, because you can never have enough right?

Ingredients

About a 1 to 1 1/2lb butternut squash, peeled, deseeded, and cubed. Roasted or baked until soft
1/2 onion, coarsely chopped
1/4 cup vegetable or chicken broth or butternut squash soup from Trader Joe’s (this is what I used in place of broth)
1/4 cup milk
2 garlic cloves, minced
salt and pepper
fresh sage for garnish, add to sauce it desired
Butternut Squash or Mushroom Ravioli

Directions

Place 1 pound (about 2 coups) cooled, cubed butternut squash in a food processor or blender, along with the onion, broth, milk, garlic, pepper, and salt. Blend until liquidy and smooth. Pour over ravioli, and in remaining cubed butternut squash and top with fresh sage. Out of sage? I’m sure basil would taste great too!

If it’s too runny for your liking, add more squash and try using less milk or broth. You can skip the milk completely if you are lactose in tolerant.

Gluten Free Vegetable Lasagna

This delicious Gluten Free Vegetable Lasagna can also be made dairy free by omitting the cheese.

Recipe by Katelyn Dennis

Ingredients:

1 Box GF Lasagna Noodles (I used Tinkyada Brown Rice Lasagna)
8 small mushrooms
1 box frozen chopped spinach
1 egg
1 16 oz container of fat free ricotta cheese
Half of one white onion
1 garlic clove
1 zucchini
1 jar gluten free pasta sauce
Shredded Italian cheeses (mozzarella, Parmesan)image-1

Preheat oven to 350 degrees.   Bring a large sauce pan of water to a boil. Cook the lasagna noodles so they are just under al dente (about half way cooked). When done, drain the noodles and set aside.

Chop up the onions, mushrooms, and zucchini.  Sautee onion and garlic for 3 minutes then add in mushrooms and zucchini and cook for about 5 more minutes so the vegetables are about half way cooked.image-2

Mix together egg, ricotta cheese, spinach, salt & pepper in a small bowl. *if not using cheese, add spinach to other vegetablesimage-3

Layer in a baking dish the tomato sauce, noodles, spinach & ricotta filling, tomato sauce, ½ of the vegetables, noodles, spinach & ricotta filling, the rest of the vegetables, noodles, tomato sauce and top with shredded Italian cheeses.image-5

Cook for 40-45 minutes.