Ingredients:

• 1 (14-ounce) can kidney beans, rinsed and drained, divided
• 1 (14-ounce) can chickpeas, rinsed and drained, divided
• 2 avocados, peeled, pitted and diced
• 1/2 cup finely chopped red onion
• 1/2 cup slivered almonds, roasted (roasting instructions)
• 1/4 cup olive oil
• 3 tablespoons sour cream or non-dairy alternative
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Hot sauce to taste

Directions:

1. Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky.
2. Combine the rest of the ingredients with the bean mixture above until well mixed
3. Serve with Blue Diamond Nut Thins or Baked Nut Chips.

For more gluten-free recipes, see: Blue Diamond Recipe Box

Serves 4 as a side dish.

Ingredients:

• 1 (14.5 ounce) can artichokes
• 1 ½ cup grape tomatoes
• 1 tablespoon capers, rinsed
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 ½ tablespoon lemon juice
• 1 tablespoon white wine vinegar
• ¼ cup low fat plain yogurt
• ½ cup chopped basil
• 3 tablespoon extra virgin olive oil
• fresh ground salt and pepper to taste
• 2 tablespoons fresh chopped parsley

Directions:

1. Place artichokes, tomatoes, and capers in a bowl & set aside.

2. Fit a food processor with a steel blade. Put garlic, dijon, lemon juice, white wine vinegar, and yogurt into food processor. Pulse until mixed. Add basil and process until you have a green sauce.

3. Slowly add oil through the top of the processor with the food processor running until it’s incorporated.

4. Taste dressing and adjust flavor with salt and pepper.

5. Pour dressing over the artichokes and tomatoes and toss. Sprinkle with parsley. Cover and refrigerate for at least an hour before serving.

6. You can make this the night before you serve it. Sitting overnight intensifies the flavors.

Ingredients:

• 6-10 slices of Rudi’s Gluten-Free Original Bread (depending on the number of guests)
• Olive oil
• Herbs
• Garlic
• Any leftover fixings you have in your refrigerator: Cheese, Herbs, Olives, Hummus, Greens, Tomatoes and Avocados are all good ideas!

Directions:

1. Preheat oven to 400 F.
2. Cut each slice of bread into 4-6 squares.
3. Mince garlic and finely dice herbs.
4. Place squares on cookie sheet and lightly drizzle olive oil over the bread.
5. Sprinkle garlic and diced herbs on top.
6. Place in oven for 7-14 minutes (cooking times vary with oven) being sure to check every so often as to not burn the crostini’s
7. While the crostini’s are cooking pull out a serving platter and the leftover fixings and request your guests to slice and cut toppings and place on platter
8. Pull Crostini’s out and place on a plate and let your guest’s create and indulge in a Rudific creation!

Ingredients:

• 3 cups Imagine® Organic Vegetable Broth
• 8 ounces (one package) DeBoles® Gluten-Free Multi-Grain Penne
• 3 tablespoons Spectrum Naturals®Extra Virgin Olive Oil
• 3 cloves garlic, sliced thinly
• ½ teaspoon crushed red pepper flakes
• ½ cup fresh basil leaves, sliced into ribbons
• 2 medium zucchini (about 1 lb.), cut in half and sliced
• ½ teaspoon Hain Pure Foods® Sea Salt (one big pinch)
• 1 25oz jar tomato sauce
• 2 tablespoons heavy cream (omit for dairy-free)
• ¼ cup Parmigiano-Reggiano Cheese, grated (omit for dairy-free)

Directions:

1. In a medium sauce pan, bring the veggie broth to a boil. Add the pasta and cook for 7-10 minutes, or until al dente. Drain the pasta and set aside.

2. While the pasta is cooking, heat the oil in a large skillet until rippling. Add the sliced garlic and stir until golden brown. Add the red pepper flakes, give the pan a shake and then toss in the shredded basil.

3. Add the sliced zucchini and salt to the pan and sauté until slightly browned, about 7 minutes.

4. Pour the tomato sauce over the zucchini and cook for 5-10 minutes, let the flavors collide.

5. If you eat dairy, stir in the cream and cheese. If not, forget it. This dish is spectacular without them!

6. Add the cooked pasta to your sauce and stir until heated through.

7. Serve to a special friend. With wine and a smile.

Win a Gluten-Free Pasta Party, courtesy of The Hain Celestial Group, Inc!

Leave a comment on the YouTube video above telling us who you would invite to a romantic pasta dinner for two. One lucky winner will receive 3 boxes of DeBoles Gluten-Free Pasta. For 4 more chances to win, visit the DeBoles Gluten-Free Pasta Party album on Facebook.

Prep time:10 minutes

Ingredients:

Courtesy of Allergic Living and Chef Simon Clarke

Serves 4-6.

Ingredients

Salad

• 4 cups cooked brown rice
• 1 can each, Borlotti, pinto and Cannellini beans*, drained and rinsed OR 1½ cups cooked dry beans (Pre-soak according to package directions.)
• 1 cup shiitake mushrooms, sliced
• 1 red pepper, diced
• 1 cup celery, diced
• 1 clove garlic, minced
• 1 cup cucumber, diced
• 1 apple, diced

*Note: It’s fine to substitute other beans of your liking. Beans come in a wide variety of healthy choices.

Dressing

• 1 cup olive oil
• 1 ⁄ 2 cup white wine vinegar
• 1 Tablespoon brown sugar
• 1 teaspoon Dijon mustard
• 2 medium tomatoes, seeds and skin removed
• 1 jalapeño pepper, halved, seeds removed
• 1 Tablespoon fresh oregano
• 2 green onions, roughly chopped
• 2 garlic cloves
• 1 teaspoon salt
• I teaspoon pepper

Directions

1. Combine all salad ingredients.
2. For dressing, place all ingredients into a blender. Blend on high for 30-40 seconds.
3. Pour dressing over salad, toss.

This salad can be made up to an hour in advance.

Makes 2 3/4 cups.

For more gluten-free recipes: Blue Diamond Gluten-Free Recipe Box

Are you in college or heading there soon?

See NFCA’s brand new resource: Gluten-Free in College

Ingredients:

• 1 bowl of Kettle Cuisine Roasted Vegetable Soup, thawed overnight in the refrigerator
• 10 oz. lentils, cooked and drained (any variety)
• 2 oz. red bell pepper, finely diced
• 4 oz. tofu (firm), diced
• 4 portabella mushroom caps
• 2 Tbsp. extra virgin olive oil
• 4 Tbsp. raita or tzatziki (yogurt, cucumber & garlic dip)
• Salt and pepper, to taste

Garnishes

• Olive oil
• Aged balsamic vinegar

Directions:

1. Heat panini grill or charcoal grill.

2. Rub portabella caps with extra virgin olive oil and season with salt and pepper.

3. Grill caps on both sides until the flesh softens and takes on a charred /grill-marked appearance.

4. Warm soup (on stove-top or in microwave) until heated through, then mix in cooked lentils.

5. Add red bell pepper and tofu, mixing gently.

6. Season with salt and pepper to taste and set aside.

7. Slice each grilled portabella cap into 4 sections and arrange on plates.

8. Place roughly 1/2 cup of the warm lentil salad on each plate.

9. Garnish each plate with 1 Tbsp. of raita or with optional garnishes as desired, then serve.

Are you in college or heading there soon?

See NFCA’s brand new resource: Gluten-Free in College