A gluten free diet doesn’t have to be tastless. Here are some recipes you will absolutely love.
Gluten Free Late Harvest Veggie Patsa
1 pkg (280 g, 10 oz) Tinkyada Lasagna Noodles(found at Natures Market)cooked 10 - 11 minutes and cut into long 1-inch wide strips. Keep warm.
2 Tbsp Italian Classics Toscano Extra-Virgin Olive Oil, divided. 2 (about 10 oz total) yellow squash, trimmed, 1/2-inch dice (about 2 1/4 cups)
2 (about 10 oz total) zucchini, trimmed, ½-inch dice(about 2 ¼ cups) Salt and pepper to taste
1 pkg (8 oz) cut chopped onions 6 cloves thinly sliced
1/2 tsp crushed red pepper
1 pint grape tomatoes, halved
2 Tbsp Wegmans Butter
1/4 cup chopped fresh oregano leaves
1 cup vegetable culinary stock
You'll Need: Large saute or braising pan
Add 1 Tbsp oil to braising pan on MEDIUM-HIGH. Add yellow squash and zucchini; season to taste with salt and pepper. Cook, stirring occasionally, 5 min. Remove from pan.
Add remaining Tbsp oil to pan; reduce heat to low. Add onions, garlic, and crushed red pepper. Cook, stirring occasionally, about 15 min, until soft but not browned.
Add tomatoes. Cook, stirring, on MEDIUM-LOW 5 min, until soft. Add butter and squash mixture to pan. Cook, stirring, 1 minute to melt butter; add oregano and stock. Cook, stirring, on MEDIUM-HIGH 2 min to heat through. Season to taste with salt.
Toss warm pasta with sauce.
Gluten Free Shrimp Scampi
1 lb uncooked easy peel shrimp(31-40 ct) thawed, peeled and patted dry
Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1 Tbsp Wegmans Pure Olive Oil
4 Tbsp (1/2 pkg) Wegmans Garlic Cheese finishing Butter (found in the dairy department)
Dust shrimp with all-purpose flour; pat off excess.
Heat olive oil in pan on MEDIUM-HIGH until oil faintly smokes; add shrimp. Turn over when edges change color about one-quarter of way up, 2-3 min. Reduce heat to MEDIUM. Cook 2-3 min, until internal temperature reaches 120 degrees. (Check by inserting thermometer halfway into thickest part of shrimp.)
heat to low; add garlic butter; gently toss until melted, about 2 min. Rest 2 minutes. Serve.