December 12, 2017

Simply Gluten Free Cookbook: Gluten Free, Dairy Free and Sugar-Free Approach to Classic Recipes Plus a Recipe for You!

simply-gluten-free-3d-imageIt’s finally here!  If you have ever written a book or created a cookbook – it is a large project that, as best as this single guy and devoted Uncle can describe, is a little like having a baby.  You have to create it, nurture it and wait for it’s completion and arrival.  It’s a labor of love that is very gratifying when it all comes together in a perfect little package!

So it is a big day here announcing that the new “Simply Gluten Free Cookbook:  Gluten Free, Dairy Free and Sugar-Free Approach to Classic Recipes” is completed and can now be ordered and the recipes served up in your kitchen!  Many many thanks to the friends, family and volunteers who cooked up recipes, took pictures, edited and then edited again the cookbook.  I appreciate each of you very much!

The “Simply Gluten Free” cookbook is a collection of more than 50 recipes that are delicious, quick and easy to make that your entire family will love.  Some are classic age old recipes and all are formulated to be gluten- free, dairy- free, and sugar-free without sacrificing flavor, texture or presentation.

Below is one of my favorite recipes included in the cookbook.

Grilled Asparagus, Charred Bell Pepper and Citrus Vinaigrette

Yield: 4 servings
Prep time: 10 minutes
Cooking time: 15 minutes


  • 1 pound asparagus, trimmed
  • 1 large red bell pepper, roasted & peeled
  • 4 whole eggs, poached
  • 2 tablespoons white wine, coconut or distilled vinegar
  • 3/4 cup citrus vinaigrette
  • 1 cup bacon, nitrate and nitrite free, sliced and sautéed, (optional)
  • 1/4 cup pistachios, toasted, coarse ground

Asparagus with peppers and citrus vin...For the citrus vinaigrette – Makes 1 cup

  • 1/4 cup lemon, orange and/or lime juice
  • 1 tablespoon zest of lemon, orange, and/or lime
  • 1 tablespoon shallot, finely chopped
  • 3/4 cup extra virgin olive oil, approximately
  • Salt and pepper, to taste


Do ahead…

  1. Peel asparagus stems (if needed) and put in a bowl, toss with salt and pepper and drizzle of olive oil and grill or roast for 5-6 minutes.
  2. Grill or char over open flame or broil bell peppers, place in a bowl cover, set aside for 10 minutes, then peel, stem and slice into 1/4″ x 1 1/2″ slices, set aside.
  3. Sauté bacon until crispy (if using) set aside.
  4. Make the vinaigrette by whisking together the juice, zests, shallots, salt and fresh pepper, slowly add the extra virgin olive oil and whisk until all the oil has been used.
  5. Fill a small pot with water 5 to 6 Inches deep, add the vinegar and bring to a simmer.

To Poach the Eggs:

  1. Gently crack the eggs one at a time into a small bowl, and slide into simmering water. Be sure to maintain a simmer.
  2. Simmer for 3 minutes (Make sure the yolk is still soft and runny.
  3. Using a slotted spoon remove the egg, drain and top the asparagus.

To Assemble:

Slice asparagus in an angle into oblique 1/2″ thick slices, put in a bowl, add peppers, bacon, toss with half cup of the vinaigrette, taste, add more vinaigrette if needed, portion into individual plates or bowls top with a poached egg and 1 tablespoon of pistachios and serve.

Do you want more recipes like this one?  Order “Simply Gluten Free: Gluten Free, Dairy Free and Sugar-Free Approach to Classic Recipes” here.

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