gluten free

Blueberry Peach Oatmeal Streusel Crisp

Total Time: 1 hour

Servings: 6

Fruit crisps are a quintessential dessert for any season. Many of us have fond memories of a spring strawberry rhubarb or a fall pear crisp from our youth. The warm spices of cardamon and cinnamon complement the sweet fruit. With the tart jammy fruit congealing below the buttery oatmeal and almond crispy crust, you can’t go wrong. Try it à la Mode, topped it off with some vanilla bean ice cream. The warmth of the fruit will melt the ice cream creating a creme anglaise pool around your crumble. Maybe the reason why fruit crumbles are so popular is because they are entirely customizable and their ingredients are minimal. It’s best to use seasonal fruit that’s about to go soft, and you can make one without a recipe. Once you understand the basics of making a crisp streusel topping, you can use literally use any fruit to make the filling: simply wing it!

Ingredients

Oatmeal Streusel Crips Layer

  • 1/2 cup brown sugar

  • 1/4 cup granulate sugar

  • 1 1/2 sticks of unsalted butter room temp

  • 1/2 teaspoon salt

  • 1 egg yolk

  • 3/4 cup gluten free rolled oats (not quick oats)

  • 3/4 cup almond flour

Fruit layer

  • 2 lbs of fresh peaches sliced

  • 1 lb of fresh blueberries

  • 1/2-3/4 cup of granulated sugar (Add more or less depending on sweetness of fruit)

  • 2 tablespoon corn starch

  • 2 teaspoon ground cinnamon

  • 1 teaspoons ground cardamon

  • Juice from 1/2 a lemon

Preparation

  1. Butter a couple small 5” or one large 9” ceramic or pyrex pan.

  2. Make the streusel. Mix sugar, brown sugar, room temp butter, egg yolk, and salt in a bowl until everything is well incorporated.

  3. Mix in the rolled oats and almond flour. It’s best to do this part by hand so you can crumble the pieces between your fingers into small chunks. Place this in the fridge to chill while you make the fruit layer.

  4. Preheat oven to 350 degrees celsius.

  5. In a large bowl add fruit, 1/2 cup of sugar (add more if fruit isn’t sweet enough), corn starch, cinnamon, cardamon, and lemon juice. Carefully toss so you don’t break up the fruit.

  6. Place the fruit in the buttered pans.

  7. Cover with the streusel topping.

  8. Place on a rimmed baking pan, you will likely have some spill over while baking. The fruit gets very bubbly.

  9. Bake for 45 minutes to an hour. .

  10. Bake time will depend on oven and fruit. If the fruit juice becomes clear and gel-like and bubbles aggressively around the edges, it means its ready. If it’s still cloudy, it means the starch hasn’t fully cooked.

  11. Let the crips cool slightly for about 10 minutes and for the fruit layer to set before serving. Nobody wants molten hot fruit in their mouths. Enjoy!

Sweet Chili Glazed Brussels Sprouts

Total Time: 30 minutes

Servings: 4

If you hate Brussels sprouts, your parents probably ruined it for you as a kid. Most likely, your mom served you a plate of soggy grayish-green clusters of what looked like boiled miniature cabbage. There is no need to be afraid of these buds anymore! In this recipe the Brussels sprouts are roasted to bring out the best flavors of the these little morsels. The sweet and sour flavors of the chili sauce mixed with the umami quality of fish sauce creates complex flavors in this quick and easy dish. You won’t be hiding your vegetables underneath your placemat with this recipe!

Ingredients

  • 1½ lbs of Brussels sprouts, halved, ends trimmed, and yellow leaves removed

  • 4 tablespoons of sweet chili sauce

  • 1-2 teaspoons of fish sauce, depending on taste

  • 1 teaspoon of lemon juice

  • 4 tablespoons of grapeseed oil

  • salt and pepper to taste

  • Lemon wedges for garnish

Preparation

  1. Preheat oven to 400 degrees F.

  2. In a small bowl, mix sweet chili sauce, fish sauce, and lemon juice. Set aside.

  3. In a large bowl, toss Brussels sprouts in grape seed oil and season with salt and pepper.

  4. Pour Brussels sprouts onto a large rimmed baking sheet and place on center of oven rack. Try not to crowd them, and have as many of the Brussels sprouts cut side down as possible to caramelize them.

  5. Roast in the preheated oven for 30-45 minutes. Shake the pan and flip the sprouts over about half way through. Brussels sprouts should be dark brown when done. Lower the temperature if they are browning too quickly.

  6. Remove from from the oven. While hot, pour the sweet chili sauce mixture over the Brussels sprouts and toss to coat. Plate and serve immediately with some lemon wedges.

30 Minute Surf 'n Turf

Total Time: 30 minutes

Servings: 2

Did you forget to make dinner reservations for Valentines Day? Skip the hassle of going out, and have a romantic dinner at home instead. You can impress your date with this simple Surf ’n Turf recipe that takes only 30 minutes to make. This fancy feast without the fuss is a sure way to win that special someone’s heart.

Ingredients

Herb Butter with Shallots

  • 1/2 cup (1 stick) unsalted butter, softened

  • 2 Tablespoons flat leaf parsley, finely chopped

  • 1/4 teaspoon tarragon, chopped

  • 1 tablespoon finely minced shallot

  • 1 clove garlic, chopped

  • 1/2 teaspoon grated lemon zest

  • 1/4 teaspoon ground black pepper

  • 1/2 teaspoon flaky sea salt

Surf’n Turf

  • 2 lobster tails (6-8 ounces each)

  • 2 ribeye Steaks (1-1.5” thick 8-12 ounces each)

  • 1/2 pound of asparagus

  • 1/2 teaspoon of smoked paprika

  • 1 tablespoon of extra virgin olive oil, divided

  • 2 tablespoons of melted butter, divided

  • flaky sea salt and pepper to taste

  • lemon wedges for garnish

  • flat leaf parsley for garnish

Preparation

Make ahead: Herb butter with shallots

  1. In a large mixing bowl combine butter, parsley, tarragon, shallot, garlic, lemon zest, salt, and pepper.

  2. Mix until everything is incorporated.

  3. Put butter herb mix in a ramekin, cover and refrigerate for at least an hour (this can be made 3 days in advance).

30 minutes before your guest arrives

  1. Preheat oven to 400ºF.

  2. Season steaks generously with salt and pepper on both sides. Set aside.

  3. Prepare the lobsters. With kitchen shears, cut down the center of the lobster back, leaving the bottom still intact. Pry open the back to expose the flesh and set aside (this can be done the night before and left covered in the refrigerator).

  4. On one side of a rimmed baking tray, lay out asparagus single layer. Drizzle with a tablespoon of extra virgin olive oil and season with salt and pepper.

  5. Place lobster tails on the rimmed baking tray opposite of the asparagus. Spoon 1/2 a tablespoon of butter over each lobster, season with the smoked paprika. Set aside.

  6. Heat up a cast iron grill pan on medium high heat. Once the pan gets hot, drizzle the remaining olive oil over the pan. Place the steaks on the grill pan and turn heat down to medium. Sear for 3-5 minutes depending on thickness of the steaks (reduce heat and searing time if steak is browning too quickly). Flip the ribeye steaks over and spoon melted butter over each steak. Cook for another 3-5 minutes. Holding one steak at a time with tongs, brown the fatty edge of the ribeye.

  7. Transfer skillet to the oven. Roast until the ribeyes until the thickest part of the steaks registers desired doneness on thermometer (between 5-10 minutes). Once steak has finished cooking, transfer to a plate and cover loosely with aluminum foil and let rest for about 10 minutes.

  8. Meanwhile set your oven to broil on high heat.

  9. Place the baking sheet with the lobsters and asparagus in the oven about 4-6 inches from the upper broiling coils. Broil for about 8-10 minutes depending on the size of the lobsters.

  10. Divide the lobster tails, steaks, and asparagus between two plates. Place a generous amount of the herb butter on top of each steak and lobster. Garnish with parsley and lemon wedges. Serve immediately.

Roasted Patty Pan with Gremolata and Charred Lemon

Total Time: 25 minutes

Servings: 4

Patty pan squash is tossed in extra virgin olive oil and generously seasoned with salt, pepper, and sumac- Flash roasted in a hot oven. The summer squash is mixed with a classic Italian garlicky Gremolata. The dish is finished with a caramelized sweet and tangy hit of charred lemon adds excitement to this side. Roasted patty pan squash with Gremolata and charred lemons packs a punch making this a sensational side dish for just about any summer BBQ!

Ingredients

Gremolata

  • 1 small bunch of flat leaf parsley, washed and dried (enough to make 1 cup loosely-packed)

  • 1 clove garlic, papery skin removed

  • 1 tsp of sea salt

  • zest from two organic lemons (washed and dried)

Patty Pan Squash

  • 1.5 lbs of Patty Pan Squash

  • 1 tsp sea salt

  • 1.5 tsp of fresh cracked pepper

  • 1/2 tsp of sumac

  • 2 tbsp of extra virgin olive oil

  • 2 organic lemons reserved from zesting

Preparation

Gremolata

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  1. Prep the parsley by running a sharp knife along the stems and removing the leaves, enough to make about 1 cup when very loosely packed.

  2. Finely chop the parsley. It should be less than 1/2 cup.

  3. Using a Microplane grater, zest the lemons and grate the garlic directly over the parsley and mix. Set aside

  4. Reserve lemons for the squash.

 

Patty Pan Squash

  1. Preheat oven to 450°F.

  2. Cut patty pan squash into quarters.

  3. Toss the squash in EVOO and add salt, pepper, and sumac and mix well making sure everything is evenly coated and well seasoned .

  4. Place the seasoned squash single layer into a roasting pan.

  5. Cut lemons in half and nestle the lemons cut side down along side the patty pan squash.

  6. Bake at 450° for 15-20 minutes or until squash and lemon is tender and lightly charred, stirring after 7 minutes.

  7. Immediately sprinkle the Gremolata over the roasted summer squash and plate.

Serving Suggestion

Squeeze caramelized lemon over the dish right before serving.

Find more information about summer squash here at Stronger Together