Condiments / Dressings

 

Fresh Pineapple Salsapineapple salsa

great with fish or chicken

2 c diced fresh pineapple

½ c chopped cilantro or parsley

¼ c red onion, finely chopped

1 serrano pepper or jalapeño, stemmed and seeded, finely chopped

Juice and zest of a 1 lime

⅛ tsp Himalayan or Celtic sea salt

Mix all ingredients well.  Marinate in the refrigerator for at least 30 minutes.

 

Caesar Dressingcasear dressing

1 Tb fresh lemon juice

1 Tb red wine vinegar or ACV – apple cider vinegar

Splash of organic Worcestershire’s sauce

⅛ tsp salt and pepper

3 anchovy fillets, patted dry and finely chopped

1 large pastured egg yolk

2 garlic cloves, crushed

¼ c EVOO – extra virgin olive oil

Mix all ingredients, except the oil, in a saucepan.  Cook over medium heat for 30 seconds until thickened and begins to bubble around edges, stirring constantly.  Cool to room temperature.  Slowly whisk in EVOO.

Toss with romaine lettuce.  Top with grated parmesan or romano cheese and homemade GF croutons. (below)

 

Chimichurrichimichurri

great on steak or chicken

1 bunch of fresh parsley

6-8 garlic cloves, minced

¾ c EVOO – extra virgin olive oil

¼ c red wine vinegar or ACV – apple cider vinegar

Juice of ½ lemon

1 Tb red onion, diced

1 tsp dried oregano

1 tsp salt

1/2 tsp pepper

1 tsp red pepper flakes or ½ tsp crushed (opt)

Pulse parsley in the food processor.  Add remaining ingredients.  I like to use half for basting/marinating and half to serve with the meat.

 

Homemade Croutons

Prepare your favorite homemade gluten free bread.  Slice the bread thick (3/4”) and cut into cubes.  On a cookie sheet, toss cubes with salt, pepper, onion & garlic powder, paprika and drizzle with a little extra virgin olive oil or melted butter.  Coat well and bake 350⁰ for 15-20 minutes, stirring occasionally. Remove when the croutons are crunchy including the middle.

 

Fresh Basil Pestopesto

4 c fresh basil, packed

¾ c crunchy pecans or nut of choice

½ tsp Himalayan or Celtic sea salt

Pinch of pepper

3 garlic cloves

½ c parmesan cheese (opt)

¾ c EVOO – extra virgin olive oil

Coarse chop the nuts in the food processor.  Add basil, salt, pepper, garlic, cheese and half of the oil.  Process until combined with no large chunks.  Slowly add more oil until desired consistency.