Swiss Chard, Pear and Gruyere Tart



I have never been much of a baker or a ‘from-scratch’ crust maker until now. One of my favorite cookbooks have changed my perspective and confidence that I can make any type of crust or bread … even if it is gluten free.

This recipe for Swiss Chard, Pear and Gruyere Tart is from Small Plates & Sweet Treats by Aran Goyoaha. Her cookbook and her blog, Cannelle et Vanille have some of the most wonderful recipes and beautiful photography.

I can’t wait to make this again!

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Cajun Stuffed Peppers

My Dad made this for me back when I was a vegetarian. It still works with my now gluten-free diet.

4 large red or green bell peppers
1 tsp. extra virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. Cajun spice blend
2 cans Muir Glen Fire Roasted Tomatoes
2 cups vegetable (or chicken) stock
1 cups medium grain brown rice Lundenberg)
2 cans red beans, drained and rinsed
Crystal Hot Sauce, to taste

Saute onions and garlic until translucent. Add remaining ingredients, bring to a boil. Cover and reduce heat to medium-low and cook 45 minutes until rice is done.

Meanwhile, cut tops off peppers and remove seeds. Place peppers upside down in microwave-safe dish with 2″ water  and cook on high for 6 minutes to soften.

Stuff peppers with bean and rice mixture and serve.

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Gluten-Free Goat Cheese and Arugula Free-Form Ravioli

I love Whole Foods!

Last year, I submitted a request to Whole Foods for a suggestion on how to make gluten-free ravioli. They created the following recipe from my request and published it their Recipes newsletter! It definitely fills in the void of what I’ve been missing. I’ve included a link to their published version of this below.

From Whole Foods Recipes:

Michelle misses and craves ravioli since being on a gluten-free diet. She has hesitated to try making her own fresh gluten-free pasta, as she finds some of the gluten-free flour mixes difficult to use. Our gluten-free ravioli takes a shortcut by using squares of rice pasta lasagna sheets and sandwiching a goat cheese and arugula filling in between for a meal sure to please everyone at the table.


8 brown rice pasta lasagna sheets 

1 tablespoon olive oil 
2 tablespoons finely chopped shallots 
1 teaspoon Italian seasoning 
1/4 teaspoon red pepper flakes 
1 (28-ounce) can whole tomatoes 
2 tablespoons unsalted butter 
Salt and pepper to taste 

1 tablespoon olive oil 
1 1/2 teaspoons finely chopped garlic 
5 ounces arugula 
1 teaspoon black pepper 
1 teaspoon fresh lemon zest 
8 ounces goat cheese


Bring a large pot of salted water to a boil. Add lasagna sheets and cook according to package directions until just al dente. Drain lasagna sheets and rinse before transferring to a cutting board. Cut pasta into squares, about 3 per sheet. Set aside, layered between damp towels. 

Meanwhile, make the sauce. Heat olive oil in a medium saucepan over medium heat. Add shallots, Italian seasoning and red pepper flakes and cook until shallots are transparent. Add tomatoes and simmer for 30 minutes over low heat, stirring often until tomatoes break down and sauce thickens. Stir in butter and season with salt and pepper to taste. 

To make the filling, heat olive oil in a 12-inch heavy skillet over moderate heat. Add garlic and cook, stirring frequently, until garlic turns golden brown, 1 to 2 minutes. Add arugula, pepper and zest and cook, stirring frequently, until arugula wilts, 2 to 4 minutes. Let arugula cool, then chop finely and transfer to a bowl. Stir in goat cheese. Set aside. 

To assemble ravioli, preheat oven to 375°F. Grease a 9×13-inch baking dish. Place 12 pasta squares in the bottom of the dish. Top each with a tablespoon of goat cheese-arugula mixture. Cover each with another square of pasta. Spoon sauce over ravioli. Bake for 15 minutes or until heated through. Serve immediately.

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Spaghetti alla Puttanesca

Pasta alla PuttanescaI came across this recipe on and they found it originally from Bon Appetit. I’ve altered the recipe to make it vegetarian, gluten free and more to my taste (more olives and herbs, less oil).

I served this dish Christmas Eve eve to friends and they loved it. They even liked the gluten free pasta!

1 tbsp. extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28 can Cento Chef’s Cut Tomatoes with Basil
1 cup Kalamata olives, pitted and halved
2 tablespoons drained capers
2 tsp. dried oregano
1/2 tsp. dried crushed red pepper
1 12 oz. pkg. Tinkyada Organic Brown Rice Pasta, Spaghetti Style
2 tbsp. chopped fresh Italian parsley
 1 tbsp. chopped fresh basil
Salt and fresh ground black pepper to taste
1 tbsp. grated Parmesan cheese

Heat oil in large pot over medium heat. Add garlic and saute until fragrant, about 1 minute. Add tomatoes, olives, capers, oregano and crushed red pepper. Simmer sauce over medium low heat until thickened, about 8 minutes.  Season with salt and pepper.

Meanwhile cook pasta for approximately 8 minutes and keep checking every 30 seconds until al dente (or as close as possible with a gluten free pasta!). I know the package calls for 16 to 17 minutes, but it will turn to mush. Drain pasta and add to sauce. Stir in fresh herbs and and serve garnished with cheese.

Kid Friendly Version
Yes, all three of my sons love olives! Omit the red pepper flakes (you can always pass them at the table to add some heat). I always end up cutting up the pasta to help my 2 1/2 year old twins.

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