(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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Frisée
with Lemon Dijon Vinaigrette
•Soy-free •Dairy-free •Nut-freesometimes called curly endive, frisée is crisp, bitter lettuce that resembles curly hair.
it pairs wonderfully with a light, flavorful vinaigrette like this one.Lemony Sugar Snap Peas
•Soy-free •Nut-freesimple and fresh, these snap peas take just a few moments to cook and
have a natural crunch and sweetness i adore.Herb Baked Sweet Potato Chips
•Soy-free •Nut-freethese are crispy on the edges and still soft and moist in the center.
a little garlic and fresh herbs make these perfect.to make the vinaigrette: Whisk together the garlic, lemon zest, lemon juice,
and Dijon mustard. Season to taste with salt and pepper. Continue to whisk
as you stream in the olive oil. Whisk until the oil is fully incorporated and
set aside.
to make the salad: Place the frisée in a large bowl. Toss with the
desired amount of vinaigrette. Sprinkle with the chives and toss again.
Divide between 2 plates and serve.Yield: 2 servings
Chef’s Tip
Add cooked crumbled bacon and sliced hard-boiled egg for interest if you
have the extra prep time.1 teaspoon butter
8 ounces (224 g) snap peas
½ teaspoon lemon zest
1 tablespoon (15 ml) fresh lemon
juice
salt and pepper to tasteHeat a medium-size sauté pan over medium heat. Add the butter and let
it melt.
Add the snap peas and cook, stirring occasionally, for about 3 minutes.
Add the lemon zest, lemon juice, and salt and pepper to taste. Cook for 1
to 2 more minutes, or until the snap peas are tender but still crisp. Serve
right away.Yield: 2 servings
Chef’s Tip
Make these snap peas right before serving. The acid from the lemon juice
can turn the snap peas brownish if it sits too long.1¼ pounds (568 g) sweet potatoes
2 tablespoons (28 g) unsalted
butter, melted
2 cloves garlic, finely minced
1 tablespoon (2 g) chopped fresh
herbs, such as rosemary and thyme
salt and pepper to tastePreheat the oven to 350 ̊F (180 ̊C, or gas mark 4). Line a baking sheet
with parchment paper.
Cut the sweet potatoes into ⅛-inch (3 mm) slices. Place them on
the prepared baking sheet. Add the melted butter and toss to coat the
potatoes. Add the garlic, herbs, and some salt and pepper and toss again.
Bake for 25 minutes, or until golden brown on the edges and tender
in the center.Yield: 6 servings
Chef’s Tip
Sweet potatoes have lots of naturally occurring sugar, which tastes
delicious but can burn easily! Watch these carefully as they bake,
especially the ones near the edge of the baking pan.(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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