Gluten-Free Linguine with Artichokes, Sundried Tomatoes and Arugula

Need a go-to healthy gluten free entree that’s easy enough for a weeknight dinner, but definitely fancy enough for casual entertaining? I’ve got you covered with this Gluten-Free Linguine with Artichokes, Tomatoes and Arugula. What’s even more brilliant is that this entree comes together in about half an hour and all but one ingredient (the arugula) come in jars and boxes you can keep in a cupboard to pull out at a moment’s notice. This is definitely food love!

Gluten Free Tropical Sunrise Buckwheat Cereal

I’m the kind of person that needs sunshine as soon as I wake up to even begin to feel awake by noon. This time of year, I sometimes feel like I have to manufacture a little sunshine. We’re going to forget about the grey winter scene outside for a little while with this super-quick, satisfying breakfast made with Hodgson Mill Gluten-Free Buckwheat Cereal with Milled Flaxseed and loads of sunny tropical fruits.

Buckwheat cereal on its own tastes lightly nutty and pleasantly earthy—everything you love about buckwheat pancakes, but in a smooth hot cereal made up of tender buckwheat groats. (Word of the day – “groat” is hulled grain broken into fragments larger than grits.)

The tropical explosion comes from using coconut milk as a base for the cereal and by mixing in creamy mashed banana as the sweetener. Chunks of tart-sweet pineapple create an unexpected but perfect contrast to the light, smooth buckwheat cereal. And get this — this recipe is not only gluten-free, it’s vegan. Gasp! You don’t have to be hardcore on either of those fronts to enjoy it, though.

End of Summer Zucchini Cilantro with Whole Wheat Angel Hair Pasta

August is nearly over! How could this happen? It’s time to snap up the overflowing bounty from gardens and farm markets, and serve it as quickly as you can — without heating up your kitchen too much.

It’s also the time of year to figure out how to deal with the over-abundance of zucchini. (Did you try Holly’s Whole Wheat Zucchini Chocolate Chip Muffins? And do you have room in the deep freeze?)  The best bumper sticker I think I’ve ever seen read “Lock your doors – it’s zucchini season!” Have you been lucky/unlucky enough to come home to find a grocery bag full of zucchinis from an overwhelmed gardener friend, and experience the subsequent scramble for zucchini recipes!

Our zucchini harvest here has been affected by the drought, for sure, so I don’t know how many gardeners will be trying to foist grocery bags of it onto neighbors and friends this year.  After a brief lapse in early August though, there seems to be plenty available again.  I think hardy zucchini could flourish long after the apocalypse.

Steak and Salsa Verde Pasta (aka “Spaghetti Western”)

So, you know how they call old cowboy movies “Spaghetti Westerns,” because the American Indians were all played by Italian actors? I was thinking about that the other day, and somehow inspiration/folly struck. I decided there ought to be a dish that blended the tried-and-true amazing flavors of Italian cuisine, and the upstart awesome freshness and flavors of southwestern food.

I don’t know if I succeeded with my Spaghetti Western idea, but I’m happy with where the experiment took me. After a couple of tries, I’ve got a dish with healthy whole wheat pasta, plenty of lean protein from a local farmer, fresh local tomatoes, and loads of super-healthy fresh herbs, so I’m pretty much happy on all f fronts—taste, health, and food-consciousness. Yay!

BLT + Avocado Pasta Salad

Remember when I said I’d found my new favorite summer pasta salad? I may have been a bit hasty. I say that because there’s a hefty tub of this Bacon-Lettuce-Tomato (I mean, prosciutto, arugula, and caramelized cherry tomato) & Avocado Pasta Salad in my fridge and it’s taking all my self-control to wait ‘til noon to start lunch.

Quick Sesame Veggie Noodles with Pan-Fried Tofu

I cannot stop eating this salad. If it’s in the fridge and there’s a pair of chopsticks in the drawer, I just can’t help myself. Fortunately it’s made with whole-grain pasta (or gluten-free, if that’s how you roll) and packed with fresh, raw vegetables. Some crispy, surprisingly substantial pan-fried tofu spears elevates it from a side to a light meal. It has so much flavor and crunch going on, you might not even realize it’s vegan. So I guess there’s not too much I should feel guilty about, wolfing it down while standing in front of the fridge . . . .

Asian Chili Beef Noodle Soup

This soup is beautiful. I don’t think there is another word for it. Clean, fresh, refreshing . . . those come close. I think it’s the combination of the aromatic, zingy ginger and the gentle but persistent heat of the chili flakes and green onions butting up against the fresh veggies and cilantro, the substantial Hodgson Mill Whole Wheat Egg Noodles, and lots of good-quality vegetable broth. The slices of sirloin steak on top are an enticing contrast, more of a tasty garnish than the main event. I think if you took any one piece of the equation away, it might all fall apart.

Gourmet Savory Hot Cereal with Bacon, Spinach, and Parmesan

This is my new go-to meal when I get home after a long day, tired and hungry. Five ingredients. Ten minutes. Rich, crispy strips of bacon with silky spinach quickly sautéed in olive oil, over a creamy, nutty ‘risotto’ of Hodgson Mill Oat Bran Cereal, sprinkled over with grated parmesan, a pinch of sea salt, and a grind of black pepper. It’s is an incredibly speedy way to a meal that’s delicious and satisfying without being too heavy.

The beauty of oats is that a little salt one way or a little sugar the other is the tipping point for dinner vs. breakfast/dessert. Remember when we talked about how convenient it is to make a big pot of steel cut oats for the week, and using different toppings to keep your meals exciting? It got me to thinking about other, more savory ways you can dress up a hot cereal, and this is the first dinner-worthy combo I’ve found that’s good enough to tell the world about . (Using bacon feels a bit like cheating–what isn’t delicious with bacon? But it’s just so tasty with the oats.)  And if you aren’t a fan of sweets for breakfast, it makes a fantastic start to the day, too.

I find I personally like the texture of oat bran cereal the best when I use half whole milk and half water. Feel free to experiment one way or the other; it works to make it with water, and it works to make it with all milk; I do think it is helped by a little bit of fat. If you agree, but all you have is water, you could always add a little knob of butter or a glug of olive oil.

Stovetop Butternut Squash Tagine over Lemony-Herb Whole Wheat Couscous

Let me tell you, this light, spicy and warming Moroccan vegetable stew is worth the investment in all the interesting and tasty spices it uses. Tender chunks of butternut squash, potato, sweet pear, and chickpea swim in a creamy tomato-yogurt sauce with rich, fragrant spices. I love how it’s complemented by the light, fluffy pearls of whole grain Hodgson Mill Whole Wheat Couscous. They’re a perfect match.

This meal is the perfect balance of sweet and savory, and it’s utterly satisfying, as well as low-fat and packed with veggies. It’s perfect whether you’re into “Meatless Mondays” or are currently observing Lenten Fridays.

Whole Wheat Pasta with Roasted Tomatoes, Caramelized Onions and Feta Cheese

Post by: Holly – Hodgson Mill Blogger

At this point in the year, I miss garden-fresh tomatoes in the worst way. It seems like forever ago that I could walk out my back door and pick a basket full of ripe, juicy tomatoes, in all different colors, shapes and sizes. I miss chopping them up, still warm from the sun, and tossing them with hot-from-the-pot pasta, olive oil, cheese and fresh herbs for dinner on lazy summer nights. Simple and so satisfying.

It’s still winter in Missouri, so I have quite a while to wait before I can grow and harvest my own tomatoes again. Big Sigh. In the mean time, I make this Whole Wheat Pasta with Roasted Tomatoes, Caramelized Onions and Feta Cheese as a winter version of the summer meal I long for. Most of the time grocery store tomatoes, especially now, are a waste of money. They may be red, but they lack the flavor and texture of a true tomato. However, little grape tomatoes are pretty good, and if you roast them, they become even better. A long, slow roast in the oven brings out their natural sweetness and a taste that reminds me of my beloved garden tomatoes. Throw in some caramelized onions and herb- flavored feta cheese and you have a flavorful meal to get you through the remaining days of winter.