Grilled Veggie GF Pasta Salad with Lemon Agave Vinaigrette

Pasta Salad

1 – 5.5 ounce container of The Gluten Free Bistro’s Fresh Style Penne

1/3 lb of roasted veggies from the prepared food section of your grocer, chopped

¼ lb of olive tapanade or chopped kalamata olives

¼ cup of crumbled feta cheese (optional)

 Cook pasta with a slow boil on medium high heat for 4 minutes (for al dente).

• Rinse pasta with cold water and drain well.


• Mix pasta with roasted veggies, olives, feta, and vinaigrette

 

Lemon Agave Vinaigrette

 2 T lemon juice

1 T white wine vinegar

1 T agave

1 T Dijon mustard

2 T olive oil

•  In blender, add mix lemon juice, vinegar, agave, and Dijon. 


• Then, while the blender is on low, slowly drizzle the olive oil into the mixture, which will emulsify the olive oil into the dressing.

 Serves 2-4

 

 

 

 

The Gluten Free Bistro to Supply Products to Team Garmin-Cervélo for The USA Pro Cycling Challenge

Boulder, CO (August 15, 2011) – Breathtaking altitudes, treacherous climbs and 128 of the world’s best riders will partake in the most challenging race held on American soil, The USA Pro Cycling Challenge, August 22-28, 2011. The race is on the level of the Tour de France, bringing the high speeds and adrenaline of professional biking to elevations over 2 miles high in some of the most picturesque terrain in the world—the Colorado Rocky Mountains. The Garmin-Cervélo Pro Cycling Team is one of 16 international teams competing and part of their diet will include products supplied by The Gluten Free Bistro.

According to Barbara Grealish, a chef for Team Garmin-Cervélo with husband Chris, “When I found The Gluten Free Bistro’s delicious gluten-free products I knew they would be a hit. Not only does the gluten-free pizza crust and fresh-style pasta taste like the real thing but the products are 100% whole grain.” The team’s menu for the race will include tasty gluten-free dishes made with The Gluten Free Bistro’s products like: fettuccine with pesto, grilled pizza, and waffles made with the Bistro Blend all purpose whole grain flour.

 The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality nutritious ingredients. Their gourmet products are the #1 choice among chefs and critics for superior texture and flavor. As innovators in healthy gluten-free living, their products are made with 100% whole grain flours that provide protein, fiber, minerals, antioxidants and B vitamins. Enjoy all natural, non-GMO gluten-free foods that are low in sodium and sugar. 

The Gluten Free Bistro was founded by three gluten-intolerant Boulder locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant, pizzeria, or at home. No more feeling left out! Please visit www.theglutenfreebistro.com for a complete directory of restaurant and retail locations that carry our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro Famous Pizza Crust) or follow us on Twitter/Foursquare (gfreebistro) to keep on top of the latest news.

Summer Curry Rice Salad-GF

This simple but eclectic rice salad was handed down to me from dear family friend. Enjoy!

Ingredients

4 cups uncooked Jasmine White Rice

8 cups of water to cook rice

2 cups organic mayonnaise

2  8 ounce cans of sliced water chestnuts (drain)

3 jars of 6.5 ounce quartered marinated artichokes hearts (drain but leave a little bit to add into salad)

2 bunches organic green onions chopped

2 TBSP curry powder

salt and pepper to taste

Directions: Cook 4 cups of rice with 8 cups of water.  Get out a very large bowl and while rice is still warm mix in mayonnaise first and then all the other ingredients. Add salt and pepper to taste. Cover and refrigerated for 1-2 hours until cool. Serve with a green salad or grilled protein and enjoy.