Salad

Bean and Fruit Salad

Ingredients:

  • 1 Gala apple, diced into small pieces
  • 1 medium-large pear, diced into small pieces
  • 1 1/2 cups of yellow sweet corn
  • 1 (15 oz.) can of black beans, drained
  • 1/4 cup scallions, finely chopped
  • 1/6 cup cilantro, minced
  • 3 tbsp. olive oil
  • 1 lime
  • 1 1/2 tsp. cumin
  • Salt to taste

Dice the apple and pear. Cut the lime in fourths. Squeeze one fourth of the lime on the cut apple and pear. Combine sweet corn, drained beans, cut apple and pear in a large bowl. Add the olive oil and stir well. Add in scallions, cilantro, and cumin. Mix throughly. Squeeze the remaining three-fourths of the lime over the salad. Stir. Taste the salad and add desired amount of salt. (We added about 1/2 tsp. of salt to taste). Enjoy the refreshing summer salad! Serve cold.

Mozzarella + Tomato Bites

Ingredients:

  • 1 package fresh Mozzarella cheese
  • 3 medium tomatoes
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. parsley flakes*

Slice the mozzarella and tomatoes to  approximately 1/2 inch slices. Add salt, pepper, and parsley to the olive oil and mix well. Arrange the mozzarella slices on a plate, place a tomato on each mozzarella, and drizzle the olive oil concoction over the the mozzarella and tomato bites.

*Use fresh parsley if available

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The Cheesecake Factory

As much as I love originality, there’s something comforting about falling back onto known territory. Although eccentric french cafes and family-run diners may receive acclaim for their truly distinct tastes and flavors, when it comes to eating gluten-free, chain restaurants are a safe haven like no other. This may seem surprising and of course, there are exceptions, but all in all, I stand by that statement.

They are reliable. Earlier this month in Providence, I rediscovered The Cheesecake Factory. Because of their infamous “no reservations” policy, I had kept my distance these last few years. And prior this gap, I had terrible experience with their gluten-free options, but I suppose that was a different era- when people were in the dark as to what “gluten-free” meant. Anyways, I was delightfully surprised to learn that they have an extensive gluten-free menu. From pastas to salads and tacos to burgers, they have nearly anything and everything you could imagine! They even have a gluten-free cheesecake- Godiva Chocolate Cheesecake, if memory serves me right. It is by far the biggest gluten-free menu I’ve laid eyes on. I suppose I have to account for the fact that their regular menu is nearly a short novel; however, that doesn’t take away from the fact that I was truly impressed. As for specifics, the next time I return, I will be sure to order their pasta- maybe the shrimp and fusilli or the pasta with chicken and sun-dried tomatoes? And we’ll see if it lives up to Maggiano’s wonderful GF pasta. On to the salads, I did in fact have the pleasure of trying the French Country Salad. If beets, candied pecans, asparagus, and fresh goat cheese is your thing, then this salad is you thing. I promise. Last but not least, burgers. Now, I personally don’t eat beef, so I was pleased to learn that they offered a turkey burger as well as a vegetarian burger option. And yes, when I say burger I don’t mean a pattie with condiments sitting on a white plate, I mean the whole package (gluten-free rolls included!). I can’t exactly vouch for them as I have not tried them, but if any of you do try it before I do, please let me know! There are many dishes that are yet to be eaten at this restaurant and fortunately…

They are ubiquitous. Whether you’re in Pennsylvania, Oregon, or Rhode Island, chances are, you’ll cross paths with The Cheesecake Factory. It’s one of the reasons that chain restaurants really make having a gluten-free lifestyle that much easier. You already know what options they offer and if the staff and kitchen have an awareness of cross contamination and what “gluten-free” means. All in all, it means that there is no need for experimenting. Yes, we all like variety, but it’s great to have a safe option in your back pocket.

And with the inevitable end of summer hurtling towards us, keep in mind, it’s always summer somewhere!

Cheers,

Anika

Pear and Mozzarella Salad

Ingredients:

  • 1 green pear, cut into 1×1 inch pieces
  • 2 roma tomatoes, chopped
  • 1/3-1/2 ball of fresh mozzarella cheese, sliced into cubes*
  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • 1 tsp crushed red pepper
  • 2 tsp fresh basil, chopped
  • 2 tsp fresh parsley, chopped

Simply prepare the pear, tomatoes and mozzarella by cutting them to the appropriate size and place in a salad bowl. In a separate smaller bowl, combine the remaining ingredients (olive oil, lemon juice, red pepper, basil and parsley). Mix throughly. Pour this mixture over the pear, tomatoes, and mozzarella. Stir well and serve!

Enjoy!

* The amount of cheese is honestly up to you. I would recommend using either half or one-third of the fresh cheese

In Riva

To those in the northeast, hope y’all are staying safe during the never ending series of snowstorms this winter! I had meant to write about this wonderful joint in Philly sooner, but with all the snow, other snow day recipes took priority. About two weeks ago, I went to In Riva, an Italian restaurant located on the banks of the Schuylkill River, for a close friend’s birthday celebration. The location is superb as it has breathtaking views of the river, especially in the summer time. We had contacted the manager ahead of time, and he informed us of quite a few gluten-free selections. The set up was a four course meal with tapas-sized plates. I had the Caesar Salad (with no potato or crostini), Tomato Conserva served with cucumbers, Arugula and Mushroom Salad (with no crispy shallots), and Pea Soup (with no crostini). I have to say, the pea soup was surprisingly my favorite! It was simply green pea soup topped with parmesan and cream. I would go back just for this soup! The tomato conserva was a refreshing bruschetta and cucumbers that made a light bite. In the past, when I dined at In Riva in the spring, I had a fresh and colorful beet salad. They are very accommodating to your gluten-free needs. Definitely to check it out if you’re in Philly!

Cheers!

Anika

Minella’s Diner

Although it may not always feel like it, living in the suburbs of a metropolis, you truly experience the best of both worlds: you get the perks of a small town and the hustle and bustle of the big city. I am constantly reminded of this when I dine at Minella’s Diner. The cozy, family-run diner is packed 24/7. You never fail to run into someone you know. The “small-town” feel makes it a truly special place. And that’s something you don’t want to miss out on just because you’re gluten-free!

Although I am disappointed to say that there is no gluten-free menu, Minella’s expansive menu (it’s 10+ pages!) does have gluten-free options. From french toast to burgers, pancakes to wraps, diners in general can be quite tricky in terms of finding gluten-free choices. Minella’s has a wide variety of salads that are or can be altered to be gluten-free. Additionally, they have omelets, “broiled and grilled” seafoods, and certain “diner classics” that can be made gluten-free. I personally love the Lancaster Ave Salad: mixed greens topped with pecans, cranberries, sliced apples, and blue cheese. The staff are quite flexible and are happy to confirm what is gluten-free with the chef.

Definitely check out Minella’s!!

Cheers!

Anika

Fleming’s

This past weekend, I was treated out to a wonderful birthday dinner for a very special friend. We dined at Fleming’s (Prime Steakhouse & Wine Bar). Despite the fact that I do not eat steak and of course, am gluten-free, I was able to find suitable options on the dinner menu. Fleming’s did indeed have a gluten-free menu, but since the dinner was for celebrating a friend, I did not want to be an inconvenience. I had looked up Fleming’s GF menu online beforehand and preselected a few options I would be interested in. I ended up ordering the Heirloom Tomato & Housemade Burrata Salad. The salad was filled with “fancy vegetables” as my friends called it!  I call it red and golden beets with red and yellow tomatoes. I have to say, this is was my first time eating golden beets and they were delicious! On one side of the salad bowl was about one spoonful of what tasted like ricotta cheese. It complemented the tangy, citrusy vinaigrette very well! Enough about the salad… the waiters were friendly, however we were the youngest group dining that evening! I suppose given that Fleming’s is a wine bar as well as a steakhouse could explain it. Anyways, onto everyone’s favorite course: dessert. There were a few gluten-free options including the creme brûlée, ice cream, sorbet, and fresh fruits with chantilly cream. With some persuasion from the waiter, I settled on a bowl of vanilla ice cream. I know, I know, typically I like to be adventurous, but our server said the vanilla ice cream was “not your plain, ol’ vanilla ice cream. It’s creamy and delicious!” And of course, I was sold.

All in all, I had a fantastic time at Fleming’s. They do indeed have a GF menu, just ask if you would like to see one or you can research your options before hand.

Hope you’re enjoying the holiday season!!

Cheers!

Anika

Mesquite Chicken Salad

Ingredients:

  • 1 pound of boneless, skinless chicken breast
  • 1 tbsp. olive oil
  • 1 onion (finely chopped)
  • 2 tbsp. mesquite seasoning
  • 1 head of iceberg lettuce
  • 1 tomato
  • 1 cup of corn
  • 1/4 cup of cilantro
  • 1/2 cup of Mexican cheese
  • Low-Fat Ranch Dressing

Cut the chicken into 1-inch pieces. Pour olive oil into skillet and sauté the onion, until lightly browned. Add chicken into skillet with mesquite seasoning, and sauté until chicken is cooked. Cut lettuce. Wash and dry lettuce, cilantro, tomatoes, and corn. Chop cilantro and dice tomatoes into small pieces. In a large serving bowl, mix lettuce, tomatoes, cilantro, corn and cheese. Mix thoroughly. Add chicken and mix again. Add dressing to taste. Enjoy!