A gluten free blank palette comfort food, equally at home for breakfast, supper or dessert, polenta is an Italian corn porridge that deserves plenty of attention. Void of wheat, polenta delivers the homey comfort food goodness that gluten free folks crave since wheat pastas are off the menu. It's creamy carb goodness can be as sinfully satisfying as a baked pasta casserole in all it's saucy cheesy richness. This is honest food, straight from the rolling hills of Italy's countryside, and is as versatile as potatoes, rice, bread or pasta. So let's get corny and carb happy!
This Blue Potato Salad is an eye catcher as vivid as a stained glass window! And using a mayonnaise dressing here would be akin to splashing sludge on a lively mosaic...don't do it! I recommend my Best Balsamic Salad Dressing with a bit of cider vinegar added just to balance the sweetness of the corn and potatoes. But you can use any oil and vinegar dressing your choose.
Purple potatoes are native to South America. Varieties include Purple Majesty, Purple Viking and Purple Peruvian, all boasting brilliant blue flesh and skin. Although the taste and texture are pretty much the same as regular spuds, their purple pigment comes from the same rich antioxidant found in blueberries, pomegranates and other blue/purple produce, called anthocyanin. When cooking purple potatoes, it's best to leave the skin on, because it traps the flavonoid rich pigment and keeps moisture inside, retaining textural and nutritional properties. Truly, why eat white potatoes when you can paint a far more exciting dinner plate with these pretty Peruvian tubers!
I love colorful food! Something about saturated greens, purples and reds on my plate translates to saturated flavor and nutrition; I just know it does a body good! So with the goodness of broccoli and red cabbage, I offer you a recipe for a colorful crunchy cruciferous party bursting with good things your body needs!
This is a salad I love to have hanging around in the fridge all summer long. The tangy dressing is free of the overload of white sugar so many recipes for broccoli salad call for. I choose honey or agave syrup instead, a moderate amount, and balance it with apple cider vinegar which boasts many wholesome properties. And if you add celery seed, it becomes a mighty fine coleslaw dressing.