Caprese Salad

One of my favorite summer salads. Sliced tomatoes, mozzarella cheese, chopped basil, olive oil, balsamic vinegar and a few pinches of salt.

Truffle Potato Soup

We've had lots of potatoes in the CSA bag lately so it was time to make some soup! I peeled and boiled potatoes in salt water until they were soft, then drained and mashed them up with a potato masher. Then I turned the heat back on and stirred in heavy cream, lots of salt, garlic paste, and fresh chopped parsley, hitting it with the immersion blender once it was combined. Once it tasted good on its own I swirled in some truffle oil to taste. Sometimes the simple things are SO FREAKING DELICIOUS!

I Got Your Rooster

Better late than never, right? Went to see Alice in Chains for my hubby's birthday back in May. Good seats and good show!

Gluten Free Pasta Noodles

Out of all the things I miss with gluten, homemade pasta is pretty high up there. Luckily I got this amazing recipe from a cooking class, and while it has a bunch of expensive ingredients, the end result is pretty stellar. I made this with some lemon cream sauce and a huge pan of roasted veggies (broccoli, carrots, zucchini, onions, snap peas), and cut the pasta using the Kitchen Aid attachment.

Gluten Free Pasta
3/4 cup arrowroot starch
1/2 cup tapioca flour
1/2 cup sweet rice flour
1/4 cup millet flour
3 Tbsp dry milk powder
1 Tbsp guar gum
1 tsp xanthan gum (I used corn starch when we ran out)
1/2 tsp fine salt
3 large eggs
3-4 Tbsp water (add more as needed to help dough form)

Add dry ingredients to mixer with dough hook attachment. Stir eggs and water in and mix until dough ball forms. Take out and knead with additional flour then portion out and run through pasta roller.

Easy Tostadas

Hard corn tostada shells topped with refried beans, queso fresco, salsa and cheddar. Bake until warm and cheese is melted, about 15-20 minutes at 350.

Triple Chocolate Nutella Cookies

I went a step further with my Nutella cookie recipe by using all Nutella (no peanut butter) and adding chocolate chunks, white chocolate chips, and chopped Macadamia nuts. Sooooo tasty.

Enchiladas with Lemon Cream Sauce

A little bite of heaven if there ever was :). These are a take on my favorite enchiladas from Basico, a fun little Mexican joint down the road from work. Theirs have pickled onions on top, which I haven't figured out how to do yet, but I think I got the sauce pretty close!

Lemon Cream Sauce
1 small carton of heavy cream
Zest from two small lemons
1/2 cup cheddar or Parmesan cheese
Salt to taste

Enchiladas
Corn tortillas
Cheddar cheese
Queso fresco cheese
Sauteed veggies (I used carrot, zucchini, and greens)
Smashed black beans

Assemble enchiladas and top with sauce and additional cheese. Bake until bubbling (about 25 minutes) at 400 degrees. I topped mine with diced radish for a little extra crunch!