Midday Fix: Gluten free eating for the holidays and winter months

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

www.bountifuleatery.com

Squash Sweet Potato Soup

1 1/2 cups of Onions, chopped

1 cup of Carrots, chopped

2 1/2 cups of Sweet Potatoes, peeled and chopped

4 cups of Yellow Squash, chopped

2 cups of corn kernels

2 tablespoons Canola Oil

1-½ tablespoons Lemon Juice

Salt and Black Pepper to taste

1 tablespoon of fresh sage chopped goes in the soup

1 tablespoon of fresh sage for garnish diced on top of soup

6 cups of vegetable broth

Prep : Peel the sweet potatoes and chop them.  The smaller the chop the more quickly it will cook.

Chop all of the other veggie ingredients, except the sage garnish it should be finely diced.

Directions:   Heat Canola oil in a large saucepan over medium heat.  Add onions; cook 2-3 minutes, stirring occasionally.  Add sweet potatoes and cook for approximately 5 minutes.  Add the remainder of the vegetables and continue to sauté for 5 more minutes of until veggies are tender.   Add vegetable broth along with lemon juice and bring it to a boil.  Lower heat and simmer 10 minutes. Remove from the heat and puree in blender or food processor.  Add sage, and finish with salt and pepper to taste.  If necessary, reheat soup briefly if the temperature has dropped too much while blending.  Finish soup with a sprinkle of fresh sage on top and serve.

Makes 6 servings

Recipe by Bountiful Eatery

 

 

Grilled Keta Salmon with Dijon Mustard Marinade

1 pound of Salmon fillets

2 tablespoons Dijon mustard

2 tablespoons agave

1 tablespoon garlic

½ teaspoon dill

In a small bowl, stir together Dijon mustard, agave, garlic and dill until agave is dissolved to create marinade.  Place fish in a large resealable plastic bag with marinade, seal, and turn to coat.  Refrigerate for up to 30 minutes.

Heat nonstick grill pan over medium heat.  Coat pan with cooking spray. Add marinated fish to pan.  Cover and grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Makes 4 servings

Recipe by Bountiful Eatery

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

2 comments

  • Christine Hartel

    These recipes really are delicious. While eaten gluten-free all the time certainly isn’t healthy for everyone, if you stop by Bountiful Eatery, eating gluten-free once in a while won’t hurt you. And you’ll like the food there. I’ve tried it.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.