Gluten-free Dairy-free Recipes

ROMANO, YELLOW BEAN AND CHERRY TOMATO SALAD

Ingredients

0.75 lbs. Romano Beans, trimmed
0.75 lbs. Yellow Wax Beans, trimmed
3 cups Cherry Tomatoes (about 14 oz.), halved
1 medium-sized Red Onion, thinly sliced
0.5 cup thinly sliced Fresh Basil
5 Tbsp Extra Virgin Olive Oil
3 Tbsp Red Wine Vinegar
0.25 tsp White Sugar

Directions

Look for long, smooth, crisp bean pods with fresh-looking tips and bright green or waxy yellow color.
Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
Drain; rinse with cold water and drain well.
Combine beans, tomatoes, onion and basil in serving bowl.
Whisk oil, vinegar, and sugar in small bowl to blend.
Season dressing with salt and pepper.
Add dressing to vegetables; toss to coat. Cover.
Chill at least 1 hour and up to 4 hours, tossing on occasion.
Salad may be served cold or at room temperature.

TABBOULEH SALAD

Ingredients

Generous 1 cup of Quinoa
About 2.5 cups Water
10 vine-ripened Cherry Tomatoes, seeded and chopped
6-inch piece of Cucumber, diced
3 Scallions, finely chopped
Juice of half a Lemon
2 Tbsp Extra Virgin Olive Oil
4 Tbsp Chopped Fresh Mint
4 Tbsp Chopped Fresh Cilantro
4 Tbsp Chopped Fresh Parsley
0.25 cup Currants or Golden Raisins
Salt and Pepper, to taste
Sliced Almonds (optional), to taste

Directions

Put the quinoa into a medium-sized sauce pan and cover with water.
Bring to a boil, then reduce heat and cover.
Let simmer over low heat for 15 minutes.
Drain if necessary.
Let the quinoa cool before combining with the remaining ingredients in a salad bowl.
Season to taste with salt and pepper before serving.

Wine Suggestion: A rich white, such as Chardonnay

This is an excellent salad for summer time picnics when using fresh herbs.