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Found 5 results

  1. Celiac.com 12/30/2017 - Sometimes you just want a salad. Even in the middle of winter. This recipe relies on widely available winter vegetables to deliver a salad worthy of your deepest yearnings for summer. Ingredients: 8 cups torn lettuce leaves 4 cups of torn radicchio leaves 4 small white turnips, trimmed, roasted, sliced 4 medium golden or red beets, roasted, sliced 1 carrot, peeled and grated 1 large head fennel, roasted, sliced ½ cup olive oil 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1 garlic clove, grated 2 teaspoons finely chopped fresh tarragon, plus more for serving ⅓ cup toasted almonds, slivered, or sunflowers seeds ½ cup pomegranate seeds Kosher salt, freshly ground pepper Tangerine, mandarin, or grapefruit wedges, as desired Directions: Shake oil, vinegar, mustard, honey, and garlic in a jar to combine. Add 2 teaspoons tarragon; season dressing with salt and pepper. Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine. Drizzle dressing over and toss to coat; season with salt and pepper. Toss in carrots, pomegranate seeds, and serve topped with almonds and more tarragon. Instead of croutons, serve with your favorite toasted gluten-free bread. Serve with citrus wedges, as desired.
  2. Celiac.com 01/12/2016 - Looking for a great winter salad? This one marries escarole, endive and celery with apple and orange, and blends in some tasty vinaigrette. It's a surefire hit at your next winter potluck. Ingredients: 1 small head escarole, torn into bite-sized pieces 1 Belgian endive, leaves separated 1 celery stalk, cut on the diagonal into thin slices 1 small Granny Smith apple, halved cored and thinly sliced 1 Clementine orange or Satsuma tangerine, segments deseeded 1 tablespoon cider vinegar 1 tablespoon white wine vinegar 1 tablespoon finely diced shallot ¼ cup olive oil Salt and freshly ground black pepper Shaved fresh Parmesan cheese, for garnish Directions: Combine greens, celery, and apples in a large bowl. In a medium gown, whisk together both vinegars and the shallot. Slowly whisk in the oil, then salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmesan cheese.
  3. Celiac.com 12/20/2013 - A good winter vegetable soup recipe is a must, especially for those really cold days when you need a good hot pot on the stove to warm things up and raise spirits with the aroma of good food. This winter vegetable soup does the trick nicely. It features tasty seasonal vegetables like squash, turnip, carry, chard and apple to deliver a rich, hearty soup. I like to add rice to mine for an extra hearty kick. Ingredients: 4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well 3 medium carrots, cut into cubes 3 medium shallots, finely chopped 3 celery stalks, cut on the bias into ½-inch-thick pieces 1 quart canned chicken stock 1 cup water 1 sweet potato, peeled and cut into cubes 1 Russet potato, cut into cubes 1 pound Swiss chard, stems trimmed, leaves coarsely chopped 1 cup peeled, cored and coarsely chopped Granny Smith apple 1 cup peeled and coarsely chopped turnip 1 cup peeled and chopped butternut squash 2 tablespoons extra-virgin olive oil 1 cup coarsely chopped onion 2 garlic cloves, crushed 2 tablespoons thinly sliced fresh dill 1 ounce piece Parmesan cheese rind Kosher salt and freshly ground pepper Directions: Heat oil in a large saucepan on medium-high heat. Add first leeks, then shallots and celery, and sauté until translucent. Add apple, turnip, squash, carrot, potato and sweet potato; season with salt, then sauté 5 minutes. Add stock, and Parmesan rind. Bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Add salt and pepper to taste. Cool slightly. Carefully pureé in a blender. Salt and pepper to taste. Serve hot.
  4. There is nothing like the taste of fresh-roasted nuts during wintertime. This recipe will please all of the nut lovers out there! Ingredients: 1 cup pecans 1 cup macadamia nuts 1 cup cashews 1 tsp. ground cinnamon 1/4 tsp. all-spice 1 Tbsp. sugar 1/4 tsp. sea salt 1/4 tsp. pepper 2 Tbsp. Barlean's flax seeds 1 Tbsp. fresh orange zest Instructions: Preheat oven to 400 degrees F. Place all nuts on a cookie sheet and roast for 10 minutes. Meanwhile, in a small bowl, combine sugar with spices, flax seeds and orange zest; mix well to combine. Remove toasted nuts from the oven and transfer to a large mixing bowl. Drizzle with oil and spices; gently toss to combine. Transfer nuts to a serving dish and serve warm.
  5. Rich soups are a winter staple in many parts of Italy. This version brings together rice, chicken stock, cream, sausage and vegetables for a culinary delight. This delicious, rich, hearty, Italian style soup is perfect for winter, great for guests, and sure to delight palates to the last bite! Ingredients: 2 quarts gluten-free chicken stock 2 tablespoons olive oil 3 cloves garlic, minced 2 tablespoons onion, chopped 2 - 3 carrots, sliced 4 links gluten-free Italian sausage, sliced 1 teaspoon dried oregano 1 tablespoon dried basil ¼ cup chopped fresh parsley 2 cups uncooked white rice ½ cup heavy cream Preparation: Heat oil in a large pot over medium heat. Sauté garlic and onion for until soft. Add the sausage, and cook until well-browned on all sides. Add the chicken stock, oregano, basil and parsley. Bring to a boil, then reduce heat to low and simmer for 1 hour. Add the rice and carrots, and simmer another 30 minutes or so, until rice is tender. Lastly, stir the cream until blended well. Remove from heat and let soup cool slightly before serving.
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