Roasted Celery Root, Mushrooms and Leeks
YIELD: 4 SERVINGS PREP TIME: 15 MINUTES TOTAL TIME: 45 MINUTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE Celery root takes a little work to prepare, but it is well worth the effort. This dish pairs well with a roast chicken.
2 cups of peeled and trimmed chopped celery root 2 cups of quartered cremini mushrooms 1 cup of 1-inch sliced leeks, white parts only 4 sprigs of thyme broken into 1-inch pieces 1 tablespoon olive oil ¼ teaspoon salt
1. Preheat oven to 400 degrees F. Place the chopped celery root, mushrooms, leeks and half of the thyme sprigs on rimmed baking dish with enough room to spread out evenly. 2. Drizzle the olive oil evenly over the vegetables, toss to coat, and sprinkle evenly with salt. Place in the oven and bake for 30 minutes, or until a fork easily pierces through the cubed celery root. 3. Remove from the oven, discard the thyme sprigs, place vegetables in a serving dish, top with the rest of the fresh thyme springs and serve.
MARCH - APRIL 2016 YIELD: 4 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 30 MINUTES
GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, CORN-FREE Rice is oftentimes the go-to when preparing a side dish, and the possibilities are endless with all the herbs and spices that just so happen to be naturally gluten-free. Coconut milk and fresh ginger add a tropical flair to this simple rice dish!
2 cups Jasmine rice, washed 1½ cups unsweetened coconut milk 1½ cups water 1 tablespoon fresh ginger, peeled and grated ½ teaspoon salt ¼ cup fresh cilantro, finely minced
1. Combine the jasmine rice, coconut milk, water, ginger and salt in a medium sized pot. Bring to a boil, cover and reduce heat to low. Simmer until rice has absorbed all the liquid, about 20 minutes.
2. Stir in the fresh cilantro and serve immediately.
NUTRITION PER SERVING: CALORIES: 334, FAT: 2G, SATURATED FAT 2G, CHOLESTEROL: 0MG, SODIUM: 349MG, CARBOHYDRATES: 71G, FIBER: 0G, SUGARS: 0G, PROTEIN: 6G