Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Results tagged “burrata”

Mexican Flatbreads (naturally gluten free)

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I’ve been obsessed with these Mexican flatbreads since learning to make them. Corn tortillas are cooked on a griddle until the bottoms are crisp and the cheese melts, flavored with a fragrant pesto, and topped with vibrant vegetables. They are fun to assemble, take only minutes to cook, and are addictive. I first served them, cut into wedges, as an appetizer at a birthday party for one of my gal pals. Since then, Steve and I have enjoyed this friendly finger food for lunch on a hot weekend afternoon, and I’ve whipped them up for quick snacks.


Gluten-Free Sauces
Endive with Buratta and Pistachio Salsa Verde

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My new book, Weeknight Gluten Free, is filled with recipes for luscious, naturally gluten-free sauces. One of my favorites is a vibrant pistachio and basil salsa verde. Salsa verde is an uncooked, fragrant mixture of olive oil and fresh herbs that takes only a few minutes to prepare. There are Italian, French, Spanish, Argentinian, and German versions. I use a full flavored extra-virgin olive oil, a little minced shallot, and lots of aromatic herbs as the base for many variations. 

For the recipe in the book, I add a big handful of toasted pistachios and spoon the sauce over creamy buratta cheese and asparagus stalks. The idea for this dish came from my birthday dinner last year at Farmshop, a rustic yet sophisticated restaurant in Santa Monica that serves perfectly cooked, creative, farmers’ market inspired food.
 
The sauce is way too yummy to use only in this specific pairing. Like all the sauces in the book, this one can be served on lots of different items. We have enjoyed it over grilled Alaskan salmon, roasted arctic char, and sautéed chicken breasts. Carie at Wheatfree Mom tweeted that she served it over ricotta cheese, and I am eager to try this as an appetizer with crackers.


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Kristine Kidd
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