Cucumber Salad

This cucumber salad is another new favorite side of mine that I just had to share this morning. (forgive me, I can not for the life of me remember where I found this... from some beautiful blogger out there no doubt.. ) It is super easy and light. Not to mention, fresh veggies and fruit are just some of my favorite things right now...

Salad:
2 large cucumber, 1 peeled & one unpeeled.. cut into chunks
1/3 to 1/2 of a medium red onion, diced fine, to taste
2 large tomatoes- I used some yummy yellow ones.

Dressing:
1/4 cup white wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon good tasting olive oil
2 teaspoons light agave nectar, or more to taste
A tiny pinch of sea salt, or to taste
Fresh ground pepper, to taste

In a large bowl combine the cut and sliced cucumbers with the diced onion and tomato.
Whisk the dressing and pour over salad. Gently toss to coat. Cover and chill at least an hour before serving.

Cannellini Bean Mash

Living gluten free can bring many challenges to ones diet. Among those (at least for me) is getting enough fiber in my diet since I can no longer eat wheat grains. One of my new favorite blogs The Nutrionista is a huge supporter of beans. Now I have never, ever in my life been a bean fan. Aside from a highly embarrassing incident (when I was 15 & working for a catering company) where I tripped and accidentally dumped a vat of baked beans on a very large man in a speedo @ a 4th of July pool party (true story... oy, you can't make this stuff up people) I hadn't had much exposure to them. (no pun intended.. ha)


So with some encouragement from Nutrionista, I jumped in.. gave this recipe a shot and now I am converted! WOAAAAAA.. I have been missing out, this is a fabulous side dish! A very similar consistency to mashed potatoes, but way more nutritious. Packed with protein and fiber, this is definitely one of my new favorite side dishes. It is terrific served hot or cold!

Cannellini Bean Mash
makes 4-6 Servings

Ingredients
*2 15oz cans Cannellini Beans
* half an onion, diced
* as much fresh basil as you would like (to taste) chopped
* two cloves of garlic, finely chopped or minced
* about 1/3 cup Parmesan cheese grated
* olive oil

Preparation-
* saute the onions in olive oil until they start to become translucent
* add garlic, basil and beans
* cook for about 5-10 minutes, until the beans are tender.
*transfer mixture to a bowl, mash beans and add Parmesan as you mash
* add salt and pepper to taste
*serve... works hot & cold!

Butternut Squash Risotto

Last night, while watching the debate, I read thru some old cook books that I hadn't used in years. (I know... gasp.... I was not 100% focused on the debate.. sshhh don't tell... Oh well you can't blame a girl for multi-tasking.) Butternut Squash is one of my favorite fall produce, in fact I bought one at the store yesterday, & what great timing as I found this recipe in Williams-Sonoma "Vegetarian for All Seasons". I thought I would give it a whirl. It was very easy, hearty and enjoyable. :) I used Arborio Rice, and quartered the recipe.

Butternut Squash Risotto
Serves 6
Ingredients
1 lb Butternut Squash
7 1/2 - 8 cups Vegetable Stock
2 Tbsp minced fresh parsley (I cheated and used dried)
1/4 tsp ground Nutmeg
salt and pepper to taste
1/4 c extra virgin Olive oil
1 yellow onion, diced
1 1/2 cups Carnaroli or Arborio rice

• The original recipe calls for baking the Squash, but I was a hungry girl just home from work...so I hit the microwave. Slice Squash in half, wrap halves in plastic and cook for 6-8 minutes (individually) until tender.
• Pour stock in saucepan and bring to boil. Reduce heat to low so that it barely simmers.
• Scoop out pulp from cooled squash halves & place in food processor with 1/4 c of stock. Puree until smooth. Transfer to a saucepan & add parsley & nutmeg. Cover to keep warm, adding a little stock if the puree dries out.
• In Saucepan over medium heat, warm olive oil. Add onion & saute until softened. Add rice, stir to coat with oil, & cook until the edges are translucent (3-4 minutes). Add a ladelful of simmering stock, & continue to stir constantly over heat. When stock is almost fully absorbed, add another ladelful. Stir steadily to keep rice from sticking & continue to add more stock, as soon as each ladelful is absorbed. The risotto is done when the rice is tender but firm, about 20 minutes. Stir in 1/4 cup of the squash puree and season with salt and pepper.
• Divide remaining Puree among individual plates. Spoon risotto into ramekin, packing it tightly. Unmold the risotto on top of the squash Puree.