Fresh fruits and vegetables, hamburgers, watermelon margaritas and ice cream are the first foods that come to mind when I think about summer. I love being outside at the pool, having picnics and preparing the freshest and most delicious food.
Typically I stick to traditional summer foods. I don’t like most gluten-free hamburger or hotdog buns, so I’ve always resorted to eating mine bun-less or wrapped in lettuce. But this year, I decided to stat thinking outside of the box and looking for foods that are high quality, gluten-free and…exquisite.
My favorite summer cooking adventure so far isChili Pecan Crusted Goat Cheese with Peach Salsa and Spinach Salad.I came up with this recipe for one reason only. I had too much stuff in my refrigerator and needed to use it up! And, the combination sounded delicious to me!
At first glance, it sounds somewhat difficult to make, but if you break it down into three parts plus assembly, it is actually a fairly simple recipe to make.
Step 1: Peach Salsa 2 Semi-Ripe Yellow Peaches 1 Red Onion, diced 2 Tomatoes, diced 1 bunch Cilantro, finely chopped 1 Serrano Chili, finely diced and seeds removed 2 tablespoons Lime Juice 1 teaspoon Kosher Salt 1 tablespoon Garlic Powder
In a mixing bowl, gently stir all ingredients together. Chill while you prepare the rest of the food items.
Step 2: Spinach Salad 1 tablespoon Garlic, minced 1 tablespoon Olive Oil 2 tablespoons Lime Juice 2 tablespoons Orange Juice 2 tablespoons Lemon Juice 2 teaspoons Sugar Pinch Salt Pinch Pepper 1 package fresh Spinach
In a mixing bowl, whisk together all ingredients except for spinach to make dressing. Pour dressing over spinach and toss. Set aside.
Step 3: Goat Cheese 1/2 cup Oil for frying 1 cup Pecans, crushed into a powder 1 tablespoon Chili Powder 1 Egg 1 package Goat Cheese
Heat oil in a large frying pan.
Pour pecans into a ziplock bag and using a mallet, crush pecans into a chunky powder. Add chili powder to ziplock and toss until completely mixed in. In a small bowl beat egg.
Slice goat cheese into 3-inch diameter circles or squares. Dip goat cheese into egg and then coat it with pecan and chili mixture.
Place coated goat cheese into heated oil and fry for no more than 1 minute on each side, just long enough to brown pecans.
Plating & Serving: On a plate, put a heaping pile of spinach. Top the spinach with a 1-cup portion of peach salsa. Lay slices of chili pecan crusted goat cheese on top of salsa. Enjoy!
Of course, there are always the traditional stand by summer foods, but I hope that over the next three months to give you some great ideas for making and delicious gluten-free food!