GLUTEN FREE Reverse Risotto: Keith Pooler, chef/owner at Bergamot, shares his "cool trick" of blending cooked rice to make a thick sauce reminiscent of béchamel, a cream sauce made with flour. "This dish is very versatile. You can use squash, sweet potatoes, or turnips. You can switch out the mushrooms for other varieties. The green beans could become Swiss chard, mustard greens, or even borlotti beans," he says
Why Yukon gold potatoes? Because their creamy but firm texture make them a perfect fit for stews, plus the tender skin doesn't need to be peeled. Serve with steamed rice, and a sweet-and-sour chutney, such as Fresh Mango Chutney on vegetariantimes.com.
A delicious simple shaved zucchini salad with leafy greens, sun-dried tomatoes, artichokes, avocado, onions, fresh herbs, cold pressed olive oil and lemon juice is one of my staple salads, You can take this basic idea and make it your own. It is DELICIOUS and looks GORGEOUS!