Two Course Gluten Free Meal

We had a mellow eve yesterday and had some fun with dinner! It was a nice mix between a fresh, light summer dish and a heavier comfort food classic. Below are the recipes for the raw salmon and gluten-free lasagna dishes.

1 raw fillet of wild king salmon, cut into large cubes

1 avocado sliced

1 lime

1 sweet red bell pepper sliced in rings

1 beet raw thinly shaved

Treat sliced avocados with lime and arrange on bottom of the plate. Add a couple slices of the bell pepper, then add salmon. Garnish with a squeeze of lime, a pinch of paprika, and raw beet shaves. Serve cold.

The Sauce

2 Tbs olive oil

4 lbs yellow heirloom tomatoes

1 white onion, sliced

1 fennel bulb, sliced

3 cloves garlic, minced

4 quarts chicken stock

salt and pepper to taste

Start by removing the stems on the tomatoes and placing them in a roasting pan. Place in oven and roast at 500*F until caramelized, approximately 15 min depending on the size. Saute the onion and fennel in a large pot until golden brown then add garlic, chicken stock, and whole roasted heirloom tomatoes. Puree together and heat until warm.

Filling

6 eggs

2 bunches of garden herbs, finely chopped

Fresh arugula

1 lb mozzarella

Gluten-Free brown rice pasta sheets

Preheat oven to 350*. In a separate 12-inch pan whisk together 6 eggs and herbs over low heat, stirring constantly, until almost set. Turn off heat and cover eggs so that they form one sheet in the pan. (Make sure it’s non-stick!) Once the eggs are set, remove from pan and slice in 3 large sections, same width as the lasagna pasta sheets. In a baking dish start layering with the uncooked pasta sheets. (The hot sauce and time in the oven will cook them!) Place a layers of ingredients on top of the pasta sheets as follows: sauce, mozzarella, all of the egg, pasta sheets, sauce, fresh arugula, mozzarella. Place in the oven at 350* for about 30 min. Let cool and garnish with herbs, parmesan, wildflowers, or all three!