Category: Low Carb or GF

Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto #glutenfreevegan

Chickpea Spaghetti with Roasted Carrots, Cilantro Dill Pesto

Chickpea Spaghetti with Roasted Carrots
Cilantro Dill Pesto

My health-minded friends at Explore Cuisine have just released a new line of Pulse Pastas.  Certified vegan, organic, and gluten-free – their Pulse Pastas are made in Italy into spaghetti, penne, fusilli, and lasagne shapes.

Pulses are part of the legume family, the term “pulse” referring to the dried seed. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. Pulses are very high in protein and fiber, and low in fat.

Made of chickpeas, red lentils, or green lentils these noodles are much more than a gluten-free pasta substitute, they are smart choice for the chef to savvy home cook, and they make a perfect dish for everyone at the table. Packed with protein, high in potassium, with lower net carbs, and a good source of fiber – beyond the health benefits, these noodles have an impressive taste, texture, and color.

Here, chickpea spaghetti is paired with carrots that have been roasted and slightly caramelized for depth of flavor. The carrots were spiralized for a nifty presentation. Fresh and herby, with bright lemon and zippy garlic flavor – the cilantro dill pesto complements the roasted carrots. It is a simple but very tasty and healthful dish.

Chickpea Spaghetti with Roasted Carrots Recipe

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Succulent Fresh Fish and Spring Produce

Fresh-Caught Pan-Fried Yellowtail, Garlic Butter Petite Peas and Green Beans, Toasted Pine Nuts, Tarragon, Mint, Parsley, Meyer Lemon Hummus Drizzle

Fresh-Caught Pan-Fried Yellowtail
Garlic Butter Peas and Green Beans
Toasted Pine Nuts
Tarragon, Mint, Parsley
Meyer Lemon Hummus Drizzle

Neither succulent fresh fish nor fresh spring produce need much embellishment. Although the addition of lots of fresh green herbs and a drizzle of meyer lemon hummus doesn’t hurt. The verdant colors of spring make the dish pop. Where pine nuts, parsley, and lemon juice are a classic pairing with hummus – here all these flavors and textures lend a supporting role to the fish and vegetables. The ubiquitous dip is equally fabulous as a sauce for fish.

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Food & Wine Pairing: Ahi and Pinot Noir

Food & Wine Pairing: Ahi and Pinot Noir

Pan-Seared Ahi Tuna
Lavender-Scented Soy Butter Sauce with Thyme
Lentil Pomegranate Arugula Salad

paired with

Paraiso Pinot Noir
Santa Lucia Highlands 2011

for

Grocery Outlet’s
Spring Wine Sale

The culinary confluence of the first days of Spring in my garden, the mind-boggling wine sale at Grocery Outlet, and irresistible fillets of fresh ahi tuna from my favorite fishmonger – all meld together into a beautiful synergistic seasonal main course.

Pinot Noir is eminently food friendly due to the elegant balance of fruit, acidity, and light tannins. Fruitier versions make a great match with salmon and tuna. Black cherry, pomegranate, and cranberry flavors with hints of spice, smoke, and toasty oak in Paraiso Pinot Noir pair beautifully with fresh-caught yellowfin tuna.

The marriage is a mutually advantageous conjunction revealing deeper layers of flavor for both the dish and the wine. Earthy lentils and peppery arugula reflect those same flavors in the wine. Pomegranate arils mirror those fruit flavors, adding a touch of fruitiness without being too sweet. In the sauce – soy brings salty and umami flavors while butter adds nutty flavor and unctuous mouth-feel. The well-loved fragrance of lavender adds more than a just a scent but also an unexpected burst of flavor that heightens the wine profile. Thyme and black pepper elevate the underlying nuances of this Pinot Noir. The dish is a relaxed, natural presentation of a pristine fillet of fish paired with a delightful bottle of wine, all in the celebration of Springtime.

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Beer Braised Bratwurst, Beet Greens, Red Cabbage, Horseradish

Beer-Braised Bratwurst, Beet Greens, Red Cabbage, Horseradish

Bratwurst Braised in Beer
Beet Greens and Red Cabbage, Fresh Horseradish

Sausage lovers rejoice! The classic combination of red cabbage and sausage takes on a new twist with the addition of beet greens. Here, bratwurst is braised in beer and paired with red cabbage, beet, and onion. Sweet, sour, and spice flavors come from brown sugar, apple cider vinegar, and allspice. Sautéed beet greens add a garlicky earthiness while freshly grated horseradish’s hot, sharp notes balance the rich juicy beer-braised brats. Outstanding!

Beer Braised Bratwurst Recipe

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Red Lentil Spaghetti (gluten-free) with Cauliflower Rosa Sauce (vegan)

Red Lentil Spaghetti (gluten-free) with Cauliflower Rosa Sauce (vegan)

Red Lentil Spaghetti with Cauliflower Rosa Sauce
Blistered Tomatoes, Arugula
#GlutenFreeVegan

This is THE pasta dish for everyone. Not only is it wholesome and delicious – it is gluten-free, vegan, high protein, high fiber, lower carb, clean, fresh and fabulous. My friends at Explore Cuisine are introducing a spaghetti made of red lentils. This spaghetti has a texture similar to traditional spaghetti. And it pairs wonderfully with my vegan Cauliflower Rosa sauce. Parma Rosa is a pasta sauce typically made with tomatoes, cream, and Parmesan. Here, I substitute cauliflower and olive oil for the cream and cheese, and roast the tomatoes in the oven with garlic for a deeper flavor. The result is a lower-cholesterol sauce that is full of vegetable nutrition and is super-satisfying. For everyone.

Red Lentil Spaghetti with Cauliflower Rosa Sauce and Arugula Recipe

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