Posts Categorized: Products we ❤

Off the hook

This dish takes fish and chips to the next level!

This recipe takes fish and chips to the next level! (from Goodness: Recipes & Stories)

 

Halibut Crunch
Serves 4

Ingredients
2½ cups potato chips (we like Neal Brothers Srirachup Kettle Chips)
2 heaping tbsp spicy mayo (we like Neal Brothers Sriracha Mayonnaise)
4 halibut fillets, skin-on (4-6 ounces each)
Chopped fresh flat-leaf parsley leaves (optional)

Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Place potato chips in a food processor fitted with the metal blade and process until they resemble coarse breadcrumbs. (Alternatively, crush them right in the opened bag using a rolling pin.)

Place fish on the prepared baking sheet. Spread mayonnaise evenly overtop. Coat fish in chip crumbs (only the top of the fish), pressing lightly so they stick to the mayo.

Bake in the preheated oven for about 20 minutes until coating is crispy and golden brown and fish is opaque and flakes easily with as fork. Garnish with parsley if using.

NB_MayoSriracha

Neal Brothers is a Silver sponsor of Gluten Free Garage.

Spring has sprung!

Gluten-free fusilli radish

Spring vegetables are the star of this gluten-free pasta dish.

 

Italpasta’s radish, green pea and cucumber pasta salad with grilled chicken
Prep Time: 5 minutes | Cook Time: 20 minutes | Makes: 4 to 6 servings

Ingredients
1 pkg (340 g) Italpasta Gluten-Free Fusilli
1 cup (250 mL) peas
3 radishes, thinly sliced
1 cup (250 mL) sliced and quartered cucumber
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) honey
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) dried thyme
1/4 tsp (1 mL) paprika
1 lb (500 g) boneless skinless chicken breasts

Buttermilk Dill Dressing
1/2 cup (125 mL) buttermilk
1/4 cup (60 mL) mayonnaise
2 tbsp (30 mL) apple cider vinegar
4 tsp (20 mL) chopped fresh dill
1½ tsp (7 mL) Dijon mustard
4 green onions, sliced
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) freshly ground black pepper

Whisk together buttermilk, mayonnaise, vinegar, dill, mustard, green onions, salt and pepper.

Instructions
Cook fusilli according to package directions, adding peas during the last 2 minutes of cooking. Rinse under cold water; drain well. Toss pasta with 3/4 cup (175 mL) of the Buttermilk Dill Dressing; stir in radishes and cucumber.

Preheat grill to medium-high heat; grease grate well. Stir together olive oil, vinegar, honey, garlic, salt, thyme and paprika; toss with chicken. Marinate for 15 minutes.

Grill chicken for 5 to 7 minutes per side or until grill-marked and cooked through. Let stand for 10 minutes; slice diagonally. Toss chicken into pasta salad. Serve with remaining Buttermilk Dill Dressing.

Tip: Substitute sugar snap peas for peas if desired.

Italpasta is a Gold sponsor of Gluten Free Garage.

 

Come and get it!

GFG_PRODUCT IMAGE_digital

 

Here’s a sneak preview of some of the products you can score at Gluten Free Garage. We’re handing out free tote bags for your gluten-free loot!

  For the first 1,000 people who come through the doors of Wychwood Barns on Sunday May 1st.

Entrance is on Christie Street. Doors open at 10 am.

Our new bags for #GFG16 will also feature the logos of our Gold sponsors Italpasta and Fiesta Farms, the official grocer of GFG.

Photo by Franco Deleo

You can call me Al(fredo)

Spinach and bacon spaghetti alfredo

Alfredo gets a shake-up with the addition of bacon, spinach and GF spaghetti.

 

Gluten-Free Spinach and Bacon Spaghetti Alfredo
Prep Time: 10 minutes | Cook Time: 20 minutes | Makes: 6 servings

Ingredients
1 pkg (340 g) Italpasta Gluten-Free Spaghetti
4 slices bacon, chopped
1 cup (250 mL) whipping cream (35%)
3 tbsp (45 mL) butter
1/3 cup (75 mL) grated Parmesan cheese (approx.)
4 cups (1 L) fresh baby spinach
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper

Instructions
Cook spaghetti according to package directions; drain.

Meanwhile, in large skillet, cook bacon over medium heat for 6 to 8 minutes or until crispy; transfer to paper towel. Wipe pan clean with paper towel, discarding fat.

Add cream and butter to pan; bring to boil. Boil for 2 minutes; add pasta, cheese, spinach and bacon. Toss for 2 minutes or until well coated and spinach is wilted. Season with salt and pepper to taste. Serve with additional Parmesan cheese.

Tip: Substitute pancetta or prosciutto for bacon if desired.

Italpasta is a Gold sponsor of Gluten Free Garage.

 

 

Let them eat pasta!

Italpasta is back

One of my first thoughts after our daughter was diagnosed with celiac disease in 2009 was: “What about pasta!?!” She loved her noodles, and so did I! The day after her diagnosis, we cleaned out our pantry and got rid of every single product that contained gluten. We felt it would be safer for her and easier for us all if our whole house was gluten free. In those first few gluten-free years, we ate rice pasta, which often wound up a goopy mess on the plate and just didn’t taste like the pasta I knew and loved. I was ready to kiss pasta goodbye. And then we discovered Italpasta gluten-free pasta. Certified by Canada’s Gluten Free Certification Program (GFCP), Italpasta’s GF penne, fusilli and spaghetti are made from a blend of rice and non-GMO corn. The texture is bang on and you’d never know it’s gluten free. It is now our family’s go-to gluten-free pasta—and, believe me, we’ve tried them all!

 

The Italpasta team, from left: Chef Gianni Ceschia, Laura Dal Bo and Perry Battista

Italpasta has been a huge supporter of Gluten Free Garage over the years. Here’s the team at our last pop-up, from left: Chef Gianni Ceschia, Laura Dal Bo and Perry Battista.

 

Pasta makes people happy!

The Italpasta booth at Gluten Free Garage always has a lineup of people waiting to get their hands on whatever delicious dish Chef Gianni is making onsite. It’s a gluten-free pasta lover’s dream come true!

 

If you've never tried

Italpasta gluten-free penne rigate with tomato sauce.

 

“We are very pleased to once again join Gluten Free Garage on May 1st as a lead sponsor,” says Frank DeMichino, COO of Italpasta Limited. “It has grown to become not only a must-visit community event but also a rich resource for the gluten-free community. Given that a significant number of Canadians are affected by celiac disease, we are pleased to offer a gluten-free pasta without sacrificing good taste or quality.”

And that they do. Grazie, Italpasta.