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K.C. Cornwell
@gfreefoodie
California
Farm-grown foodie living deliciously gluten-free

How To Make Perfect Vinaigrette

My Recipes
Dried Banana, Pistachio, Peanut Butter And Salted Chocolate Freezer Cake
DRIED BANANA, PISTACHIO, PEANUT BUTTER AND SALTED CHOCOLATE FRIDGE CAKE by @georgeats via @nutrition_planet Omg. This is what I'm doing with my day. Thanks Jamie.
Recipe
Two of my favorite things: Grilled Artichokes + Roasted Red Pepper Vinaigrette 💙 real food recipes on the blog now! http://gfreefoodie.com/recipe/grilledartichokes/ 🌶 with grilled fresh sardines & #glutenfreesourdough what could be better? #foodlove @breadsrsly @cagrownofficial @thefeedfeed @thefeedfeed.glutenfree #grilled #sardines #freshartichokes #artichokes #oceanmist #cagrown #glutenfreefoodie #glutenfreelove #feedfeed #farmersmarketfind #gfreefoodie
Eggplant with California Figs + Leeks. Y'all, this is soooo good. 💜 recipe below + on gfreefoodie.com Ingredients 1 large eggplant 2 cloves of garlic, minced 1 large ball of fresh mozzarella, sliced 1/2 of a leek, thinly sliced 2 fresh California Figs, quartered a few cherry tomatoes, halved good quality olive oil 4 tablespoons of balsamic vinegar 1 tablespoon sugar kosher salt Directions Cut the eggplant in half, and then score diagonally, being careful not to cut the skin. The scatter the garlic over the eggplant halves and brush liberally with olive oil, sprinkle lightly with salt. Place eggplant scored side up on a baking tray and bake for 30-40 minutes at 350 degrees. In the meantime, heat 3 tablespoons of olive oil in a medium-sized skillet over medium heat. Toss in halved cherry tomatoes and leeks, cook for 3-5 minutes, until tomato skins begin to blister & leeks slightly soften. Remove from the heat and set aside on plate or bowl. Add the vinegar and sugar to the skillet, and return to medium heat. Bring the mixture to a slight boil and reduce vinegar to a thick syrup. When the eggplant is done baking, scatter the mozzeralla slices over the top, and then top the cheese with the leeks, tomatoes and fresh figs. Return to the 350 degree oven for 8-10 minutes, until cheese is melted & slightly bubbly.Finish the with eggplant by drizzling on the balsamic reduction and sprinkling with a little more salt. You can also drizzle lightly with olive oil if desired. Serve immediately Recipe: G-Free Foodie 📸: The Prague Blog #glutenfreelifestyle #eatrealfood #glutenfreerecipes #eeeeeats #glutenintolerant #cookit #cagrown #glutenfreefoodie #storyofmytable #celiac #glutenfreedom #recipes #wholerecipes #whatceliacseat #glutenfreefollowme #glutenfreefood #foodandwine #wholefoodie #gatheringslikethese #lifeandthyme #eatwelllivewell #glutenfree #gfreefoodie #cafigs #feedfeed #feedfeedglutenfree #figs