I don’t eat out often. There’s only one or two places we can take the kids without worrying about their gluten issues and though I’m comfortable eating out alone, it just doesn’t happen very often. Occasionally I’ll sit at a coffee shop and work or get lunch with a friend. When I do go out for lunch, I often choose the same place – Seeds. It’s a cafe that uses local and often organic ingredients for you to create your own salad (or wrap) – they even have their own little herb garden. They also offer gluten-free wraps, desserts, bread mixes, etc., but I always get the salad.
Yes, salads are easy to make and I eat them at home often but it’s nice to have access to different toppings on occasion. And, well, it’s nice to have someone else make it for me, especially on the days the housekeeper comes and I want to preserve the clean house as long as possible, clearly living in denial that the children will be home in hours. I load the salads up with tons of toppings, trying to choose different medleys each time. One of the last times I was there, I decided to try their roasted red pepper salad dressing on my latest concoction with artichokes, bacon, chicken, sunflower seeds, and sundried tomatoes. It was delicious and worked so well with the artichokes and sunflower seeds, but was great on its own. So I decided I needed to make it at home so I could use it for a dip or a dressing. And I finally got it perfect.
Again, like in my Champagne Nectarine Tapenade recipe, I use canned artichoke bottoms in this recipe, not the hearts, which can be leafy. If you have a professional blender, this may not matter but if you don’t, this can affect the texture. This recipe only needs a few ingredients as well, so it’s simple and easily thrown together. You can adjust the sweetness or tartness to your taste by increasing or decreasing the amount of vinegar or honey.
Recipe: Roasted Red Pepper Dressing/Dip
- 1 c. roasted red peppers, diced
- 1/2. canned artichoke bottoms, diced
- 2 tbsp. olive oil
- 1 tsp. lemon juice
- 2 tbsp. red wine vinegar
- 1 tbsp. honey
- grind fresh black pepper
- Add all ingredients except olive oil to a blender.
- Add the oil slowly as the ingredients blend.
- Blend on high until creamy and no lumps.
Diet (other): Gluten free, Refined-Sugar free, Dairy free