Fall Cornucopia Gnocchi

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I don’t have to be gluten-free for health reasons, but I do promote a lot of non-wheat recipes because of how processed those foods are.  This recipe may not be gluten-free, but my love for comforting gnocchi deserves a little attention during my favorite season of the year.  You can substitute with a gluten-free ravioli.   This is one of my favorite meals for a crisp fall night and it’s just as colorful as the trees!

1 medium butternut squash – peeled, gutted, sliced into cubes and baked until soft

1 red bell pepper, diced

1 zucchini, peeled into ribbons

2 shallots, diced

1 yellow squash, sliced

handful of cherry tomatoes, sliced in half

Marinara Sauce of your choice (no added sugar or corn syrup)

Olive Oil

Nutmeg, Cinnamon & Sage

handful of walnuts

1 Package of Gnocchi (cook according to directions)

Sautee shallots and seasonings in oil on medium heat until soft.  Add squashes, tomatoes and bell pepper.  Cook until lightly browned.  Turn down heat.  Add gnocchi and sauce.  Toss together for 3 minutes.

Also delicious without sauce and just tossed with olive oil.  Garnish with a fresh sage leaf and crumbled walnut and serve with a Riesling.

Delicious add-ons: goat cheese, bacon…

Quinoa Pasta w/ Zuccini and Cherry Tomatoes

serves 2

1-1/4c. quinoa pasta – cooked & drained

1 large zucchini – sliced

1 c. cherry tomatoes – sliced in half

2 TBSP olive oil

1 TBSP chopped garlic

Rosemary & Red Pepper Flakes to taste

1/4 c. chicken broth

Chopped basil for garnish

In a large sautee pan, combine everything except pasta, olive oil, basil.  Keep at a medium boil until broth completely evaporates.  Add olive oil and lightly brown veggies.  Add quinoa pasta and toss all ingredients together.  Remove from heat and serve garnished with basil.

I like adding crumbled goat cheese, too.

Almond-Coconut Thai Chicken

Hands down my absolute favorite recipe.  Given to me a good friend in Nevada (Thanks Chelsea) as a peanut thai recipe, I’ve changed a few ingredients to clean it up.

serves 2

1 can of lite coconut milk

1 TBSP almond butter

1/2 red onion – sliced

1 sliced zucchini

2 chicken breasts

1 TBSP olive oil

1/4 c. chopped cilantro

1-2 sliced Serrano peppers (depending on your spice level)

1 TBSP lime juice

 

Sautee onions and chicken breasts in olive oil & lime until lightly browned.  Add coconut milk, almond butter, cilantro, zuccini and peppers.  Simmer for 15 minutes until almond butter is fully blended.  Serve over brown rice, brown rice noodles, quinoa noodles, or cauliflower ‘rice’.  Garnish with cilantro, almond slices and lime wedge.

Delicious with shrimp, too!