We love this Fresh Summer Salad at our house. I hope you will give it a try!
Fresh Garden Salad
2 medium Cucumbers ( about 7-8 inches long)
6-8 Garden Onions( scallions) or one large sweet onion
2 medium Tomatoes
1 Large Bell Pepper
1 Cup Gluten Free Italian Dressing, ( We like Ken’s Steak House Northern Zesty Italian)
Peel and cube cucumbers, chop onions along with the greens or tops, deseed bell pepper and chop along with tomatoes. Place in large bowl toss with dressing, and refrigerate until vegetables are cold and serve.
Butternut Agave Bake
1 Large Butternut Squash ( about 8-9 inches long)
2 Tablespoons G F Canola Oil
3 Tablespoons Butter
1 ½ Teaspoons Additive Free Seasoning Salt
½ Cup Pure Organic Agave Nectar ( I use the dark or amber color)
Peel butternut squash, slice open and scoop out seeds. Wash and slice into 1/4 to 3/8 inch thick slices about 2- 3 inches long. Pour oil into large skillet, on high heat. When oil is hot pour squash into skillet, one layer thick. Braise squash just until golden brown on both sides. About 2 minutes per side. Remove from skillet and drain onto paper towels. (Do ahead tip: I will do this a few days ahead of time and just store the squash in the fridge, in a sealed container, until I’m ready to bake and serve it.)
Preheat oven to 375* F.
Grease the bottom of a 9×13 baking dish with 1 tablespoon of butter. Lay squash evenly in baking pan and sprinkle with seasoning salt. Dot with rest of butter, and bake for 15 minutes to let salt and butter bake into squash. Remove from oven and drizzle agave nectar over squash and bake another 10 – 15 minutes or until squash is tender when pierced with a fork. Remove from oven and serve.
You can add 1 or 2 Tablespoons of brown sugar if you prefer. I don’t because I like the subtle taste of the squash and agave. It is just to your taste, if you or your family like it sweeter, then add the brown sugar.
Variation: To server for an everyday meal, pour enough oil into the skillet to fry squash until crisp, like french fries. Drain to paper towels. Salt and use agave nectar as a dip. You can also do this with sweet potatoes, for sweet potato fries.
We just picked the rest of the tomatoes from our garden before the first frost this year. These are so good my husband likes to pick them green just to fry, in the spring before the first ones get ripe.
Gluten Free Fried Green Tomatoes
3-4 Medium Size Green Tomatoes
1 ½ Cups Betty Crocker GF Rice Flour Blend
1 Teaspoon Gluten Free Baking Powder
1 Teaspoon Salt
1 ½ Tablespoons Sugar
Enough oil enough oil in skillet to pan fry tomatoes.
Whisk together flour and other dry ingredients. Wash, core and slice green tomatoes, about ¼ inch thick. Dip each tomato slice in coating mix, coating each slice on both sides. Be sure oil is hot when you place coated slices in the pan. Fry each side until golden brown. (About 2 – 2 ½ minutes per side) Drain on paper towels and serve.