Minted Kale Pasta Recipe
by Guest Blogger Mary Jean Harford from Make Dinner Matter
It is almost impossible to believe that summer is over. I felt like I had the summer that stretched on and on, with dozens of miniature summers nestled inside. I had long hot beach days, days full of research and writing, cool rainy nights with my beloved Kindle, and countless slices of arugula salad pizza. As it winds down, and opens up to my last journey to Florida, I can sometimes get a brief taste of Virginia fall again. One day, very very soon, I won’t miss a beat in the seasons, no sunny college semesters to break up time. So I do my best to embrace the place I’m in, and make my meals reflect what each place offers. This pasta brings a few of the season’s heartiest vegetables together with a creamy, tangy sauce, brightened with finish of fresh mint; a fall palate with just the right memories of summer fare.
This is a meal where each step flows into itself. If you use the incredibly helpful mise-en-place technique; washing, chopping, measuring, each ingredient and placing it aside before beginning, you’ll find yourself in a rhythm with dinner is ready in no time (and only two pots to clean).
I love using goat’s milk products, because despite a cow lactose allergy all goats’ products are available to me and they offer so much versatility in the kitchen. You would be surprised at how typical this is. I’m meeting more and more people with life-long lactose intolerance who discover goats’ products are perfectly safe. Are you one of those folks? What are your favorite ways to embrace this change and cook differently?
Note: I literally cannot tell you how many times I’ve burned garlic, Shauna Ahern (Gluten Free Girl and The Chef) had a very persuasive bit about the real sin of this error in her book, and I have to, albeit a little hypocritically, agree. Garlic gets burned because someone isn’t giving the pan the attention it deserves. So just do your best to slow down and enjoy the sizzle of the oil and heat of the stove.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
- 2 – 3 cups gluten free pasta
- 2 tablespoons olive oil
- 1 ½ teaspoons minced garlic (about 1 clove)
- 1 ½ teaspoons minced shallot (about ¼ large shallot)
- 1 cup halved green beans
- 1 bunch de-stemmed and roughly chopped kale
- 1/3 cup chevre goat cheese
- 2 tablespoons lemon juice
- 1 tablespoon chopped mint
Mary Jean Harford is allergen fueled food-lover passionate about wellness, for herself and those around her. Make Dinner Matter website is centered on the concept that food can be nutritious and significant under absolutely any circumstances. It is an approachable community resource offering allergen friendly recipes and conversations that make us all a little more connected. You can follow Make Dinner Matter on Facebook, Twitter, and Instagram.
- Bring one large pot of salted water to a boil, cook pasta until al dente.
- While the pasta is cooking heat 1 tablespoon of the olive oil in a large skillet on low, once warmed toast the garlic and shallot until slightly golden and fragrant.
- Add in the green beans and coat, cooking on low for about 3 minutes (until you see some golden brown searing).
- Add in the kale and coat, drizzling with the remaining olive oil and a bit more if necessary.
- Sautee the vegetables until the kale begins to wilt.
- By now the pasta should be done, turn the stove off, strain and put back in the large pot on the still warm burner.
- Add in the goat cheese and lemon juice, stirring until the warm pot and pasta melt the cheese and all is coated well (if your pasta was done earlier, depends on the brand, turn the burner on low. You’ll need some heat to melt down the cheese).
- Add in the vegetables, stirring gently until everything is combined. Sprinkle the mint on top.
- Serve with a hearty dash of red pepper flakes, salt, and pepper!
By Alyson Pignone
Simple, budget friendly gluten-free meals…sign me up! Nicole incorporates her own relationship to just about every recipe and finishes with the dollar amount in savings. There is something for everyone as she includes a wide variety of vegan and yeast free options. Breakfast brings Cinnamon Buns, Protein Bars, Quiche and Doughnuts, yes doughnuts! Like many cookbooks, the Bread chapter includes the staple muffin, sandwich bread and pizza dough recipes, but Nicole kicks it up a notch and offers ‘Saltine-Style Crackers’, English Muffins, Pita Bread, Puff Pastry and Flour Tortillas.
I was most excited to get to the dinner recipes which includes lots of wallet-friendly vegetarian meals like Veggie Burgers (.92 each) and Baked Falafel (.72 per serving). But, fear not, my carnivore friends, Nicole has also included Beef Taquitos, Chicken Pot Pie and Sausage Meatballs. And don’t forget dessert. There are Cheesecake Cookies, Chocolate Eclairs and ‘Ho-Ho Style Cake’! But the big finale is Chapter 8 ‘Make-Your-Own Mixes’, where is where we see a significant savings. Make your own Vanilla Cake mix costs as little as $2.33! She has everything in this chapter, Pancake and Waffle Mix, Brownie Mix, Sugar Cookie Mix, Muffin Mix, even Scone Mix! Stayed tuned for the next newsletter where I will report back on my attempt to make some of Nicole’s recipes, I’m looking forward to the ‘Twinkie Style Cupcakes’!
You asked we listened! DCMCO members and guests have asked us for more content on our website. Starting today and every following Monday we will post either a new recipes, product review, event recap, restaurant review or GF travel tip.
Check out or first blog post a yummy GF cookie recipe submitted by one of our board members, Laurie Hainley.
Peanut Butter Banana Oatmeal Cookies
Yield: 1 dozen cookies
½ cup mashed banana
⅓ cup creamy peanut butter
2 Tablespoons maple syrup
½ teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup gluten-free rolled oats
Preheat oven to 350°F. Spray a cookie sheet with cooking spray.
In a medium-sized bowl, whisk together mashed banana, peanut butter, maple syrup, and vanilla until smooth. Add in baking powder, baking soda, salt, and oats. Stir until evenly combined.
Drop tablespoon-sized portions of cookie dough onto prepared cookie sheet. Using fingertips, slightly flatten cookies into even, round discs.
Bake for 10 minutes, or until golden brown on top. Let cookies cool on sheet for 5 minutes before transferring to cooling rack to cool completely. Enjoy!
A simple, easy, Valentine’s treat from our DCMCO friend and board member, Cheryl Harris with Harris Whole Health. This recipe is adorable and good for you, who can complain with that?
If you have cocoa butter, it makes the white chocolate spread much better and keeps it from burning. If not, just dip ‘em in chocolate and call it a day!
- 1 lb of organic strawberries, preferably the bigger ones
- 1/2 cup white chocolate or, if you’re dairy free, parve white baking chips (check label)
1 inch cube cocoa butter*
- 4 oz good quality dark chocolate
Line a cookie sheet with parchment or wax paper.
Melt white chocolate and cocoa butter either over a double boiler or you can microwave them, stirring at 20 second intervals in a glass microwave safe bowl.
Hold onto the green tops, and submerge most of the strawberry. Place carefully on the cookie sheet and allow to cool for 20-30 minutes or until hardened..
Melt dark chocolate in a double boiler, or it takes about 1.5 minutes in the microwave. Dip horizontally for both “shoulders” like a tuxedo, and draw on assorted ties and buttons.
If you want to use Enjoy Life’s mini chips, put them on RIGHT after dipping the white chocolate.
Allow to cool on wax paper, and do not cover or they will get sticky.
* We know cocoa butter is hard to come by, and you can make it without the cocoa butter, but the white chocolate is much more likely to burn.
Thanks again Cheryl for sharing this recipe with the DCMCO!
Serves 4| Hands-On Time: 20m| Total Time: 1hr 10m Ingredients 4 large apples 3/4 cup maple syrup 1/2 cup (about 2 ounces) walnut pieces 1/4 cup golden raisins 2 tablespoons unsalted butter, cut into pieces Ice cream (optional)
Heat oven to 400° F. Using a paring knife, remove the cores and trim about a 1/2-inch slice from the bottom of each apple, so they sit flat. Place the apples in an ovenproof skillet or 8- to 9-inch baking dish. Drizzle with the syrup. Divide the walnuts and raisins among the apples, filling the cavities, and place any extra in the dish. Dot the apples with the butter. Bake until tender, 40 to 50 minutes. If using a baking dish, pour the liquid from the dish into a skillet. Bring to a boil over medium heat. Cook until it thickens slightly, 2 to 3 minutes. Spoon the sauce over the warm apples and serve with the ice cream, if desired.