enjoying the summer bounty. appetizers & dinner.

The week continues gluten-free & vegan, & I thought I would share a lovely summer menu that is simple & utilizes what you would find at your local markets (like: red Russian kale, meyer lemons, peas, zucchini, cucumbers, arugula, garlic, tomatoes, & herbs). There is a ton of flavor here & beautiful textures in these healthy dishes.

appetizers & dinner.
serves 4

marinated butter beans.
I love these beans so much. They are great for snacking or on a bed of arugula with fresh summer tomatoes for a satisfying lunch. The longer this dish hangs out--the better it tastes!

1 15oz can butter beans, drained & rinsed
3 scallions, chopped
1/2 cup fresh parsley, finely chopped

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, grated
sea salt & cracked pepper to taste
1/2 tsp maple syrup

1. Whisk together oil, vinegar, garlic, sea salt, pepper, & sugar. Toss in beans, scallions, & parsley. Let marinate in the refrigerator for at least one hour, or up to over night.  

sauteed portobella mushrooms & zucchini.

2 zucchini, slice lengthwise & then sliced
1 portobella mushroom, inside of cap scooped out with a spoon & discarded; stem & cap sliced lengthwise
1 clove garlic, thinly sliced
2 sprigs of fresh thyme, leaves picked
extra virgin olive oil
sea salt & cracked pepper

1. In a large pan, heat up a glug of olive oil over medium heat. Add the garlic & cook for about 1 minute. Add zucchini & mushrooms. Cook for about 8-10 minutes, stirring occasionally (you want the veggies to get a nice color, but you don't want the garlic to burn).
2. In the last minute, add the thyme & season to taste. 

❂ serve with olives, cucumbers, creamy avocado dip, GF crackers (I like Mary's Gone Crackers) & plenty of rose.

For a beautiful gluten-free, vegan dinner, this pea & greens risotto is perfect. It is comforting & fresh. This time, instead of mixing the peas & greens (I used some local red Russian kale this time, but whatever green is fresh for you) into the risotto, I sauteed them separately, plated them, & served the risotto bianco on top with fresh basil & a drizzle of extra-virgin olive oil.

happy eatings & cheers!