Confetti Potato Salad

Baby, Tricolored Potatoes make the best potato salad!
Baby, Tricolored Potatoes make the best potato salad!
Baby, Tricolored Potatoes make the best potato salad!

I generally don’t eat potatoes. Probably because I grew up in a Mexican American household where rice was the predominate starch. Because of this, I have not mastered mash potatoes, scalloped potatoes or the summer favorite, potato salad…..that is, until now! 

Tricolored Baby Potatoes!
Tricolored Baby Potatoes!

I stumbled into the most adorable sack of baby, tricolored potatoes while grocery shopping this week. I promptly purchased them, with the intention of making the best potato salad, ever. A beautiful potato salad, devoid of mayonnaise and tangy, bright and lemony.

For the vinaigrette, I relied on one of my favorite recipes. The base of apple cider vinegar, lemon juice and a hefty shot of dijon mustard would be the perfect dose of flavor to liven up the potatoes.

A bouquet of herbs.
A bouquet of herbs.

My garden is bursting with herbs, so I added a hefty handful of basil, purple basil, thyme and chives. These herbs and their blossoms, are perfect to add a layer of fresh flavor to any salad and they also provide a gorgeous pop of color. I also tossed in some arugula to boost the green factor:)

Potato salad generally has relish or pickles added to it to intensify the flavor. Luckily, my refrigerator is full of homemade pickled beets, carrots and onions.

Pickled beets, carrots and onion.
Pickled beets, carrots and onion.

Next time you are at the grocery store, look for pickled veggies that are readily available. These veggies are the perfect addition to any summer salad! I roughly chopped these up and added them to the mix. They looked like confetti, dancing in the salad.

The potatoes are so small, only 15 minutes of boiling was needed to cook them through. When they became cool enough to touch, I sliced them in half and added all of the ingredients, in a large bowl.

Potatoes, herbs, arugula and pickled veggies!!
Potatoes, herbs, arugula and pickled veggies!!

The arugula became perfectly wilted in the process. The vinaigrette soaked into the warm potatoes. I placed the bowl in the refrigerator to chill.

My last step was to soft boil 4 eggs. This last step is mandatory. I prefer 7 minute eggs, where the yolks are just barely cooked through and still a bit runny. If that is not your thing, go for the 10 minute egg (a true hard boiled egg). Once the egg has cooled down, slice it carefully in half (you don’t want to loose too much of the yolk) and add it to the potato salad. Go ahead and stir it in so that the yolk spills into the salad. The yolk adds a layer of thickness and richness to the vinaigrette, without weighing it down too much.

Mix in your eggs!!
Mix in your eggs!!

As you stir, use your spoon to gently chop up the egg whites, so that it incorporates evenly throughout the salad. Add salt and pepper or a squeeze of lemon juice if needed. Sprinkle with additional herbs and blossoms to garnish. Enjoy! And by the way, it’s even better the next day;)

Confetti Potato Salad
Serves 4
A delicious and colorful summer salad!
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Prep Time
40 min
Cook Time
25 min
Prep Time
40 min
Cook Time
25 min
Ingredients
  1. 1 pound of baby tricolored potatoes
  2. 1 cup of pickled veggies, chopped
  3. 1/4 cup of chopped, fresh herbs (recommend chive, basil and thyme)
  4. 2 cups arugula or other greens
  5. 4 eggs billed to your preference
  6. 3 TBS apple cider vinegar
  7. 1/3 cup olive oil
  8. Juice of 1/2 lemon
  9. 1 tsp honey
  10. 2 TBS whole grain mustard
  11. 1 tsp mustard seeds
  12. 1 pinch of salt and pepper
Instructions
  1. Boil potatoes in salted water for 15 minutes. In a separate pan, boil eggs to your preference and allow them to cool. Once the potatoes are cool enough to handle, slice on half and add to a large bowl along with the arugula, herbs and pickled veggies. Whisk last 7 ingredients together to make vinaigrette and add to salad, coating all ingredients evenly. Add salt and pepper or lemon juice if needed. Place in refrigerator to chill. Once eggs have cooled, cut them gently in half and stir them into the salad.
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Chocolate Ricotta Cake

Chocolate and Ricotta Cake! Served warm with vanilla ice cream:)

These last few weeks have been a rollercoaster ride! Lots of ups and downs, a wedding and birthday, travel and fun, mixed in with one head cold, a life changing diagnosis and the stomach flu:/ Oh, but I digress…. In the midst of the carnival ride that is my life, I had the opportunity to make a birthday cake for Jason.

Chocolate Ricotta Cake
Chocolate Ricotta Cake

Jason turned 46 this year and when I think of the 28 birthdays we’ve shared, there is one element that remains constant……No fuss. He’s just not into the fanfare, the parties and the singing (ok, maybe just a little). This year, created an added challenge, when he also happened to get a nasty cold. This would be a mellow celebration, if ever there was one!

My solution? I would bake Jason a simple birthday cake from scratch. Even if his poor taste buds were malfunctioning, I figured a cake could save the day:) I had made a fantastic cake last year using ricotta cheese and almond flour. This would be the perfect base for my gluten free chocolate cake! I decided to adapt the recipe and make it my own, with the addition of a finely grated chocolate bar and some raw cacao powder.

Dark Chocolate Bar
Dark Chocolate Bar

The key to infusing rich, chocolate flavor into the cake, is to use your favorite chocolate bar. I prefer 70% semisweet cacao, which is rich and dark. Because you are mixing the chocolate into a bland mix of ricotta and almond flour, the richness of the chocolate, is tempered. It creates a balanced and lighter batter. So, even if you are not a fan of dark chocolate, I would still recommend it!

Another important element is grating the chocolate as finely as possible. I have this lovely microplane grater, which is also ideal for citrus zest, garlic and hard cheeses.

Use a microplane for the finest, grated chocolate!
Use a microplane for the finest, grated chocolate!

There is some patience required at this step, but it actually, only takes about 5 minutes of time! It’s so worth it, I promise! I also added a small amount of raw cacao powder to the mix. I recommend raw organic cacao.

Organic Cacao Powder
Organic Cacao Powder

It’s worth spending the extra money. It’s potent, unsweetened and will last a long time!

We were so excited to eat it, I barely let it cool. I added a small scoop and we enjoyed it warm. It was yummy and not too rich;) I even had it for breakfast the next day! So simple and delicious! Enjoy!

Chocolate and Ricotta Cake! Served warm with vanilla ice cream:)
Chocolate and Ricotta Cake! Served warm with vanilla ice cream:)
Chocolate Ricotta Cake
An easy and delicious gluten free chocolate cake!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 3 eggs
  2. 3/4 cup sugar
  3. 1/2 cup finely ground almond meal
  4. 1/3 cup of salted butter melted
  5. 3/4 cup whole milk ricotta
  6. 1/2 cup brown rice flour
  7. A 2 oz chocolate bar (70% dark cacao) grated
  8. 1/8 cup organic cacao powder
Instructions
  1. Whisk the eggs and sugar for a few minutes and then add the almond meal. Add the melted butter to the mixture. Add the ricotta, mixing it well. Then add the brown rice flour, grated chocolate and cacao powder. Pour the batter into a greased pie dish and bake at 350 degrees for about 20-25 minutes. You can enjoy it warm or at room temperature. The flavors seem to be more rich and flavorful at room temperature. Store any leftovers in the refrigerator for up to 3 days! Enjoy!
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Quinoa Pizza Crust

GF Quinoa Pizza

I’ve been GF for over three years. I gave up on manufactured, GF bread and pasta, years ago. When baking, I tend to gravitate towards the simplest recipes. Let’s face it, it’s very difficult to master GF baking without the addition of weird, binders and flours. So, I’ve gone without sandwiches, flour tortillas and pizza this whole time!

GF Pizza!
GF Pizza!

Pizza has been the most difficult sacrifice! One of my favorite meals, is a rustic style, thin crusted pizza loaded with fresh veggies, gobs of mozzarella and pesto. Well the wait is over! I’ve discovered the most incredible, easy to make, GF pizza dough EVER! All you need are 4 ingredients!

I ran across this link on Pinterest about 6 months ago…Summer No Bake Pizza. The concept was brilliant! The ingredients were simple! Alas, I couldn’t perfect it:( The dough kept sticking to the pan. In the end, it made a mess and it wasn’t pretty……but it was super tasty! It was something between a thin crust pizza and a flatbread.

So, I decided to forget about the stovetop method and opt to using the same recipe in the oven, in an oiled, parchment lined baking sheet. The results were perfect! And in the end, I was able to enjoy a yummy, GF pizza, made of wholesome ingredients, loaded with protein and void of processed junk! Pure heaven!

GF Quinoa Pizza
GF Quinoa Pizza

To start, you must soak 3/4 cup of quinoa overnight, or at least 8 hours. This allows the quinoa to soften up and bulk up! Rinse the quinoa and transfer it to a blender or Vitamix.

Add 1/4 cup of water, 1 tsp salt, 1 tsp baking powder and herbs. I opted to add a hefty tablespoon of homemade pesto;) Now blend the mixture on high for 2 full minutes. Pour the batter into a small, oiled, parchment lined baking sheet. The parchment paper serves two purposes. One is to keep the batter from sticking and the other is to easily transfer the completed pizza for cutting and serving!

If you use a regular sized baking sheet, the batter will be too thin and will turn out to be more of a cracker! When pouring the batter into the pan, just concentrate on spreading it evenly. Bake at 425 degrees for 15 minutes. Remove from oven and carefully flip the crust. It will already look toasty and browned;)

After 15 minutes of baking! Now it's ready to flip!
After 15 minutes of baking! Now it’s ready to flip!

Bake for an additional 5-10 minutes. Remove from the oven. The crust should be perfectly browned!

Perfectly browned and ready for toppings!
Perfectly browned and ready for toppings!

Now for the fun part! Add all of your favorite pizza toppings. For my first pizza, I kept it simple, adding pesto as the base, fresh mozzarella, tomato and basil. Now pop it back into the oven for 5 more minutes, just to heat up the ingredients and melt the cheese. You know it’s done when you see the cheese bubbling:) 

GF Pizza!
GF Pizza!

Transfer onto a large cutting board to slice and serve:) I’ve experimented with all kinds of different toppings!

The finished product!
The finished product!

This pizza was made with pesto, fresh mozzarella and balsamic roasted veggies (green tomatoes, peppers, onion, eggplant and corn)!

A fun variety of balsamic roasted veggies!
A fun variety of balsamic roasted veggies!

A simple, elegant meal when served with a green salad and a glass of wine:) I’m thinking of making a large batch of crusts next time and freezing them! I’d love to hear about your creations! Let me know!

Quinoa Pizza Crust
Yields 1
A clean and easy GF pizza crust;)
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 3/4 cup quinoa
  2. 1/4 cup water
  3. 1-2 TBS pesto or fresh herbs
  4. 1 tsp salt
  5. 1 tsp baking powder
  6. Your favorite pizza toppings
Instructions
  1. Cover quinoa with water
  2. Soak quinoa for 8 hours
  3. Rinse well
  4. Place rinsed quinoa into Vitamix or blender with all ingredients
  5. Blend on high for 2 minutes
  6. Pour into small, oiled, parchment lined baking sheet
  7. Bake at 425 for 10-15 min
  8. Remove from oven and flip over to bake the other side
  9. Bake for another 5-10 minutes
  10. Remove from oven and add toppings
  11. Bake for 5 minutes, or until cheese is bubbling!
Adapted from The Pancake Princess
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