Gluten Free

Personal, Appetizer, Gluten Free, Summer, Salad

NECTARINE, TOMATO + BURRATA CAPRESE

It's a version of the same conversation we had at our old apartment when I was pregnant with Curran. As a couple, you become so used to the cadence that is just the two of you. There is both quiet and dance parties and nights when you feel like cooking and others when it's refreshing to get dressed up and go out. Before kids, it's hard to imagine how he, she, they, will fit in to a rhythm that is not always easy, but familiar. But somehow, and not without tears and grace in the adjustment, it's as if I don't remember our son not being here. I don't pine for the quieter days or cleaner floors or less expensive grocery bill. I never felt something was missing, but he makes us feel more whole. "What will it be like with another little person around here?" I ask. It's more rhetorical. I don't expect Hugh to have the answer but suppose by asking, I want him to tell me it's going to be alright, that we can do it, that we will adjust just like we did the first time and he does. 

There is a big sliding mirror behind our bathroom sink and not a beautiful one. It is heavy, hard to open and has a yellow gold trim dating it's origin to the 70's when the house was built. I stand profile to it to take in the shape of my belly. My thighs and hips are showing the lack of exercise and bean and cheese burritos that have taken the place of my pre-pregnancy gigantic green salads. Same song, one year later, I feel like I was just doing this? I was. My body has carried a child, now growing another one, and in my own self consciousness' that can often steal all of the joy from those magical feats, I remember the work that that belly, thighs and hips are doing. The growing and the nursing, your body doesn't feel like your own for well over a year and I think it's ok to find that a little crazy making. I am growing a little girl, our daughter, and vanity aside, it's the most magical process. It feels different this time - harder, hungrier, less beautiful, if I may be so honest. They are babies and then they are PEOPLE! Curran has his own language that we can sometimes understand and gives hugs with a little pat and deduces that any toy that does not move or make noise needs a battery ("mommy. daddy. bowerry?"). He waves at airplanes and dislikes the car seat and really likes to throw things "awey". I, we, are completely taken by him. How does one do that twice?!?! So much to process and anticipate but come January, we will be welcoming a baby girl to the family and I may just burst from how completely I love my babies. 

Thank goodness I do recipe development for work because it forces me to cook when I otherwise can easily talk myself out of it lately. Ashley and I have been developing recipes for Electrolux this past year and they have a seriously delicious looking collection going on over there now. Because it has been blazing hot here and the less heating elements I have to turn on, the better, I wanted to point you towards this super simple salad. I realize we're seeing the end of stonefruits and tomatoes now but they are still sweet and juicy so get to it. 

NECTARINE, TOMATO + BURRATA CAPRESE

Serves 2-4

The full recipe can be found at Live.Love.Lux. along with a heap of other great tomato recipes this month. Think of this as less of a recipe and more an assembly of produce and creamy cheese at it's best. I like this with a bit of balsamic too or pile the goods on garlic rubbed toast. 

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Entrée, Gluten Free, Summer

GRILLED HALIBUT SANDWICHES WITH JALAPENO SLAW

Only because I don't have kids in school, can I say this is my most favorite part of summer. The crowds that fill up the beaches and cause traffic start to taper off. The breeze cools off the extra warm days and the corn, oh that sweet corn that doesn't even need anything on it. Kids return to school, we take liberties to call early work days and spend late afternoons at the beach with enough space on all sides that someone else isn't listening to your conversation. I am a personality that thrives on getting things done - being efficient - but I married a man who lives so well in the present; he sees what is right in front of us when I so often want to put my head down and plow forward. SO glad there have been afternoons of stopping and watching my boys play in the surf. 

Hugh has been asking for a fresh fish sandwich for a while now and I don't know why it took us so long to get around to it (aside from fish having a season... salmon and halibut, get to it!). This came together so quickly that I will for sure make these next time we have company. Perhaps they are too simple to share but these days, cooking with a toddler either trying to touch the hot BBQ or throw gravel into the fire pit, this is what I can muster up. 


GRILLED HALIBUT SANDWICHES WITH JALAPEÑO SLAW // Makes 2

This could easily be doubled to make four sams as I know that's a common number to feed. Account for 5-6 ounces of fish per person. I prefer a lot of slaw, likely offering more heft than fish but it needs that fresh crunch. There may be some leftovers based on taste. I know some people are sketchy on mayo but in the slaw, you don't taste it, it merely gives the dressing some viscosity. I have heard good things about this product if you're wanting a super clean version. The recipe works perfectly well with some wild salmon, a marinated tofu steak etc. It's a simple sandwich but just right for summer meals. 

10-12 ounces fresh halibut filet
grapeseed or sesame oil, for cooking
1/2 head small green cabbage
1/2 a small red onion
1 jalapeno, some seeds removed unless you like it really spicy
1/3 cup chopped cilantro

//slaw dressing//
1 Tbsp. mayonnaise (or similar alternative)
1 Tbsp. grapeseed oil
2 Tbsp. rice vinegar
2 tsp. cane sugar

2 buns of choice (brioche, gluten free etc.)
1 avocado, thinly sliced
sea salt and pepper, as needed

sriracha mayo, optional*


Cut the filet in half so you have two square pieces. Sprinkle both sides with salt and pepper and rub it generously with grapeseed oil. Preheat your grill to medium heat. 

To make the slaw, set the slicer blade in your food processor (alternatively you can use a mandoline or careful knife skills). Slice the cabbage extra thin. Do the same with the onion and jalapeno. Collect them in a mixing bowl and add the cilantro. Into the bowl, add the mayo, grapeseed oil, rice vinegar, sugar and a few pinches each of salt and pepper and toss well to dress. Set aside in the fridge. 

Clean your grill and oil the grates. Grill the fish for 4-5 minutes on each side depending on the thickness of your filet. It should feel like the meat of your thumb joint when cooked medium which is perfect here. Brush the buns with oil and grill them just to warm through. 

To assemble the sandwich, cover the bottom bun with avocado slices, then the fish filet and a healthy amount of slaw on top.

*For the sriracha mayo, we do one part sriracha to two+ parts mayo. It's similar to what you get with a roll at an Americanized sushi restaurant? Spicy, but not mouth burning. Adjust to your spice preference. 

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Dessert, Gluten Free, Spring

PISTACHIO PAVLOVA WITH STRAWBERRY + RHUBARB CREAM

Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen
Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen

Curran turns one next week and it brings with it a New Year’s sort of feeling - reflecting back on all that’s happened and what has changed; how I have changed. This time last year, I was waiting for this big thing to happen to me - to have a baby - which sounds so common place from the outside, lots of people have babies, but unbelievably remarkable and life changing in the scope of one’s own life. I felt prepared in the way two dozen washed and folded swaddles, a few different diaper rash creams, and reading multiple perspectives on the birth process can make you feel, but looking back, I truly had no idea what was coming. In learning to become a parent this past year, I’ve been blindsided by some aspects, and in others, beautifully surprised in a way that only happens when you don't know what's coming. I’ve been depleted beyond what I used to think the word depleted could mean and in turn, sometimes the very next moment, my heart has swelled beyond the known side of that end of the spectrum, as well. In one moment, a screaming baby waking from another all too short nap (despite all the will and desire to help him find a schedule) just when I thought I might actually be able to get a few things done, followed by cracking open the door to see his cries turn to his squinty-eyed, gap-toothed grin. No one has ever been so happy to see me. It's enough to make me teary. Hugh and I have so much less intentional time together that I miss him some days even when we're in the same house, but seeing how he loves our boy has made me fall deeper in love with the kind and fun man he is. I feel a bit less like myself and yet somehow more confident in what I am capable of. I am learning to say no sometimes, paring down to focus on what I want my work to look like, and trying to be ok with just sitting and reading Hop on Pop a dozen times over while my other responsibilities wait.

Curran is an active little person, but every now and then, he'll lay his head on me for split second, just to remind me that he sees me even though he has no desire to sit, and I can't imagine a life any different. 

May is the month of birthdays in our family. Both sides. There are at least two per week and thus there is a lot of celebrating. In honor of all the birthdays, and to mark our first year of having Curran around, I made pavlova. Crisp meringue with crunchy pistachios, a light whipped cream with ribbons of tart and sweet rhubarb and strawberries. A classic combination for very good reason. It is so delicate in texture while still being plenty sweet and rich with cream to qualify as a celebratory dessert. I will be honest that I only seem to get the meringue right half of the time, but when I do, this may be in my top five desserts. 

So cheers, to the boy that changed our life. Happy birthday, my baby. 

Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen
Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen

PISTACHIO PAVLOVA WITH STRAWBERRY + RHUBARB CREAM

Adapated from Food + Wine Magazine June 2015 from Gesine Bullock-Prado

Since the natural cane sugar is off white, the pavlova will be a creamy white color instead of the bright white you see in magazines. This makes no difference to the flavor, just the aesthetics. I tried to make this with less sugar and it does not work - it just doesn't crisp up well and tastes like egg, so make this if you're feeling like a treat and have people to share it with. The science doesn't work if you change the ratio. Sarah shares her Swiss meringue method here which sounds delightful. Also, if you need something dairy-free, swap out the whipping cream for a coconut cream

Serves 6

  • 4 egg whites, room temperature
  • 1/4 tsp. kosher salt
  • 1 cup natural cane sugar
  • 1/2 tsp. distilled white vinegar
  • 3/4 cup pistachios
  • 1 Tbsp. cornstarch 
  • 1 cup chopped rhubarb, one-inch pieces
  • 1/4 cup sugar
  • 3 Tbsp. fresh lemon juice
  • 1 1/2 cups hulled and quartered strawberries
  • 1 tsp. vanilla bean paste or pure vanilla extract
  • 1 cup (8 fl. ounces) light whipping cream, chilled
  • 1/4 cup mascarpone cheese
  • toasted pistachios, for garnish
Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen
Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen
Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen
Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen

Preheat the oven to 350' and line a baking sheet with parchment paper.

In the bowl of a stand mixer with the whisk attachment, beat the egg whites and salt on high until foamy, about two minutes. Beat in the vinegar, then beat in the sugar one tablespoon at a time and continue beating until the whites are glossy and stiff peaks form, about 8 minutes. 

In a small bowl, toss the pistachios in the cornstarch and then gently fold them into the egg white mixture. Use a large spoon and dollop the meringue into the center of the pachment and spread it into a 10-inch round with a slight indentation in the center. Turn the oven down to 225' and bake for 1 1/2 hours until crisp. It should be crisp but still chewy on the inside. Turn off the oven and allow it to cool completely in the oven.

Meanwhile, make the strawberry rhubarb cream. In a small saucepan, simmer the rhubarb, lemon juice, sugar over moderate heat until the rhubarb breaks down a bit, about 6-8 minutes. Mash the rhubarb a bit with the back of a wooden spoon. Turn off the heat and stir in the strawberries and vanilla. Let it cool completely. 

Into a mixer, beat the cold whippng cream and mascarpone until light and fluffy. Stir 1/4 cup of the cream into the rhubarb mixture, then fold in the rest of the whipping cream (only a few folds, you want it streaky). Spoon the cream into the center of the meringue and garnish with chopped pistachios. 

The meringue can be made a day or two in advance and the cream prepared when you are ready to serve the pavlova. It is best served the day it is made. 

Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen
Pistachio Pavlova with Strawberry & Rhubarb Cream . Sprouted Kitchen
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