Gluten-Free Recipes

A gluten free diet doesn’t have to be tastless. Here are some recipes you will absolutely love.

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.

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.