This pizza is perfect for summer, the sweet nectarines and creamy ricotta balance out the tartness of the balsamic vinegar. We used our favorite gluten-free crust, Bob's Red Mill, for a delicious base for our pizza. Serves 4-6
1 package of your favorite gluten-free Pizza mix. (I use Bobs Red Mill)
1 cup fresh ricotta cheese.
1 teaspoon herb de Provence
1 teaspoon ground pepper, more to taste.
1 ½ teaspoon salt, more to taste.
2 fresh nectarines
¼ cup balsamic vinegar
1 big handful of fresh basil leaves
2 tablespoons parmesan cheese, shaved
1 teaspoon olive oil
Follow the package instructions for the pizza dough. Place the dough on an oiled baking sheet and shape. Drizzle olive oil over the top. Bake according to the package instructions.
In a small bowl combine the ricotta cheese, herbs, salt, and pepper and mix.
Spread an even layer of the ricotta on the baked crust. Arrange the nectarines and basil next, and then top with the parmesan cheese. Place in the oven until the cheese is melted and the pizza is warm, about 5-7 minutes.
Meanwhile, pour the balsamic vinegar into a small saucepan and cook over medium heat for about 4 minutes, until bubbly. Remove from heat and allow to cool while pizza bakes. Remove the pizza from the oven, and drizzle it with the balsamic reduction.
This tart is a great way to use your soft and bruised tomatoes. Serve warm or chilled, however you like!
Gluten-Free Tart Dough:
2 cups all- purpose gluten free flour
1/2 teaspoon fine sea salt
9 tablespoons unsalted butter, cubed and chilled
1 large egg
3 tablespoons cold water
Directions for Crust:
In a large bowl, mix the flour and salt. Add butter and work it in with your fingers until the mixture is crumbly. Make a well in the center and add the egg and water. Mix until dough comes together and forms a ball( when working with gluten-free flour, I always like it slightly sticky so it won't be dry). Wrap in plastic wrap and refrigerate for at least 1 hour, or overnight.
All-purpose gluten free flour, for dusting
1/4 cup fresh basil, chopped, plus garnish
1 tablespoon whole-grain mustard
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
1 1/4 pound tomatoes, sliced 1/4 inch thick
1 tablespoon honey
1 small mozzarella ball, torn into pieces
Fine sea salt and ground pepper
Preheat oven 350• F
On a lightly floured surface, roll out chilled tart dough to 12-inch round.
Press into the base and sides of a 10- inch tart pan and trim edges.
Prick the base with a fork. Cover and chill for 30 minutes.
To create basil oil, combine the basil, mustard, 2 tablespoons olive oil, and a pinch of salt in a blender.
Purée until smooth.
Spread the tomato paste over the base of the tart shell and then drizzle the basil oil over it.
Arrange the sliced tomatoes in a circular pattern, in one layer, in the tart shell. Season with salt and pepper.
Drizzle the honey and the remaining 2 tablespoons olive oil over the tomatoes.
Bake until the pastry is golden, about 35 minutes. Let the tart rest for 15 minutes.
Scatter the mozzarella and some basil over the tart before serving.
These gluten-free scones are perfect for Mother’s Day brunch. With the just the right amounts of cherry and almond, these buttery scones are incredibly delicious. For this recipe we like Cup4Cup gluten-free flour.
1 3/4 cups of all-purpose, gluten-free flour (plus more for work surface) 2 1/2 teaspoons baking powder 2 1/2 tablespoons sugar, plus more for sprinkling 1/4 teaspoon salt 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled 1/2 cup dried cherries 1 teaspoon grated lemon zest 1 large egg 1 teaspoon of almond extract 5 tablespoons heavy cream, plus more for brushing on scones
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
3. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
4. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into circles, or wedges if you wish.
5. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.
This vibrant summer soup is cool and creamy, with a potato base that makes it filling as well as refreshing.
1 tablespoon butter
1 1/3 pounds peas in the pod, shelled
2 medium russet potatoes, peeled, and diced
1 onion, sliced
2 garlic cloves, thinly sliced, plus 1 garlic clove, minced.
6 cups of chicken stock.
3 tablespoons fresh mint leaves, shredded.
Fine sea salt and freshly ground pepper
½ cups heavy cream
7 slices good- quality bacon.
Extra-virgin olive oil for drizzling.
Heat the butter in a large pot over medium heat. Once, it is completely melted add the peas, potatoes, onion, and sliced garlic and cook for 5 minutes. Add the stock, season with salt and pepper, and bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 20 minutes.
Working in batches, puree the soup in a blender along with the fresh mint until smooth (if the mint is not completely combining, then strain the mixture thru a fine sieve.) Pour the soup into a large bowl and allow to cool about 20 minutes, then cover and chill in the refrigerator for at least 1 hour.
While soup is chilling, in a small bowl combine the minced garlic and the cream and whisk together for about 10 seconds. Set aside for 10 minutes.
Cooke the bacon in a large sauté pan over medium heat until golden and crisp about 6 minutes. Drain on paper towels.
Just before serving the soup, pass the garlic cream through a sieve, pressing on the garlic; discard the garlic. Serve the soup drizzled with the garlic cream and a dash of olive oil and topped with bacon slices.