Gluten-free Gnocchi

I found a package of gluten-free gnocchi at Lorenzo's Bakery and I have to say what a treat!

Olive oil

Sugar Snap Peas

Italian Sausage

Pesto

Milk

Gluten-free Potato Gnocchi

Chicken Lemon Pesto Soup (Recipe tweaked)

I can't get enough of this soup! I loved the taste of the Chicken Lemon sausage that I picked up at Marcello's Meats. At $12.50 for three sausages, it is a little rich for my budget (but it was oh so delicious!). I decided to take inspiration from Marcello's chicken lemon sausages and this is what I did. I made mini-chicken lemon meatballs. Our local grocery store sells ground chicken so I started there.  

Ground chicken

Gluten-free bread crumbs

Milk

Grated lemon zest

Lemon juice

Gluten-free Montreal Chicken spice blend

Gluten-free garlic spice blend

Thyme

Chicken Lemon mini-meatballs

Chicken broth

Carrots

Celery

Leeks

Garlic

Baby Spinach

Green Onions

Pesto

Sea Salt

Freshly cracked black pepper

White kidney beans

Parmesan cheese rinds

Pesto Chicken Soup II

I discovered a little Italian market in the neighbourhood that sold some lemon chicken sausage and oh-my-goodness is it ever good. I prefer the lemon chicken sausage over using chicken breasts in this soup. I was planning on adding white beans to the soup but someone beat me to the beans and I didn't have any spinach on hand to add to this version. Still a work in progress....

Lemon Chicken Sausage (casing removed and cut into pieces)

Chicken Stock

Diced Carrots

Diced Celery

Parmesan Cheese rinds

Lemon grass

Pesto

For a light lunch I added a simple cucumber and cherry tomato salad drizzled with some balsamic reduction.  

Happy Eating!  

Roast Chicken Gluten Free Pizza

Gluten-free pizza crust topped with pesto, sliced tomatoes, sliced onions, roast chicken, yellow peppers, sun-dried olives and goat cheese.

Pesto Sauce

The garden that I am able to raid in exchange of some labour (my Dad' pride and joy) is not doing so well this year. It was been hot and an unusually long dry spell that has been withering the plants away. But this morning to my surprise, there was about 4 cups basil leaves at my disposal.

So pesto was on the menu.

Preheat the oven to about 200 degrees F and slowly toast about 1 cup of pine nuts.

Meanwhile, clean and add the basil in the food processor with about six large cloves of garlic, 1/4 cup of freshly grated parmesan cheese.

By the time you have the cheese grated and the basil washed the pine nuts should be ready.

Blend all the ingredients together while slowing pouring 1 cup of good olive oil into the food processor. Season with freshly ground salt and pepper.


And it is that simple!