Goodie Goodie Gluten-Free®

Another great restaurant joins the bandwagon and now caters to those who are Gluten-Free.!! Yeah!  This restaurant is a fancy Japanese eatery-move over Nobu!  The ambiance is fantastic and has great seafood and sushi.  Don't worry about bringing your own wheat-free soy sauce, they already have it!  Just tell the hostess when you make a reservation that you are gluten-free.  The wait staff is super gluten-free friendly and will be able to guide you through their menu. Check it out online!   Morimoto NYC Morimoto is located in New York City on 10th Avenue between 15th and 16th Street (10011) (212) 989-9983 xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

Hello ladies and gents!  Good news from sunny New York City.  It's a beautiful day outside, and I come bearing great gluten-free news!  As you all should know in case you don't, BRGuest restaurants do a fantastic job with gluten-free friendly foods.  BRGuest restaurants include Dos Caminos, Atlantic Grill, Ruby Foo's and now BlueFin (and more). Blue Fin has a great ambiance, and luckily for us the chef is super gluten-free friendly!  He can create almost anything on his menu's gluten-free.  He can even switch the sauces and create them to be gluten-free.  Or, if you are a gluten-free eater and a picky eater he can take the gluten-free sauce from one dish and make it with a different dish!!  Fantastic right?  And, drumroll please, wheat-free soy sauce is the icing on the cake!  At this restaurant the entire waitstaff is super gluten-free friendly.  All you have to do is say the word, and they alert the chef immediately, and on ...

Just heard some wonderful news!  For all you baseball fans, and especially Mets fans, you are in for a treat!!  A gluten-free treat that is!  Word has it, that the Mets Stadium has a gluten-free concession stand and gluten-free beer!  Yeah baby!  So now, when trotting off to a baseball game and rooting for your team, you don't have to feel left out!  xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

Salad: 6-7 cups baby arugula, washed and dried Orange segments from 2 navel oranges 1/4 cup chopped toasted walnuts Blue Cheese for garnish, crumbled Fig-Tangerine Dressing 3 Tbsp. prepared fig jam (gluten-free**some brands contain barley or malt, so always check) 4 Tbsp. tangerine juice 1/4 Tsp. lemon juice pinch of salt Place the arugula in a serving dish and top with orange sections.  Top with walnuts and blue cheese. To make the dressing: in a small bowl, whisk together fig jam, tangerine juice and lemon juice until smooth; season with a pinch of salt.  Drizzle a generous amount of dressing over the salad. Enjoy!! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

**found in 2002 Gourmet Magazine 3 lbs. assorted ripe red, yellow and orange tomatoes such as beefsteak, plum or heirloom varieties 1 pt. red and/or yellow teardrop, grape or cherry tomatoes 1/2 cup olive oil 1/4 cup minced fresh herbs (basil, parsley, thyme or/and oregano 2 tbsp red wine vinegar 1 clove garlic, minced 1 tbsp dijon mustard salt and pepper to taste Wash all tomatoes and remove stems.  Quarter large tomatoes and scrape out seeds with spoon and discard.  If using cherry tomatoes, halve them; leave smaller teardrop or grape tomatoes whole.  Place all tomatoes in large serving bowl.  In small jar with tight-fitting lid, combine olive oil, minced herbs, vinegar, garlic and mustard.  Screw on lid and shake jar vigorously until dressing emulsifies.  Pour over tomatoes and season with salt and pepper.  Serve chilled or at room temperature. xoxo Julie enjoy!! http://www.goodiegoodiegluten-free.blogspot.com/ ...

**found in June 2002 Bon Appetit Great if served with Lamb or steak!! yum! 2 Tbsp. Extra virgin olive oil 2 tbsp fresh lemon juice 1 tbsp chopped fresh oregano 4 cups packed baby spinach leaves, coarsely chopped (about 4 ounces) 1 1/2 large red bell peppers, diced 1 1/2 cups diced celery (about 3 stalks) 3/4 cup crumbled soft fresh goat cheese 1/3 cup chopped red onion Whisk oil, lemon juice, and oregano in a large bowl to blend.  Season to taste with salt and pepper.  Add spinach, bell peppers, celery and goat cheese, and red onion to dressing; toss to coat.  Divide salad amongst four plates. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

**found in Feb. 2002, Gourmet Magazine Serves 4.  Active time: 30 minutes.  Start to finish: 30 minutes Vinaigrette: 1/4 cup fresh grapefruit juice 2 tsp. fresh lime juice 1/4 tsp. finely grated peeled fresh ginger 1 tbsp. vegetable oil Salad: 1 pink or red grapefruit 1 white grapefruit 1/4 cup hazelnuts, lightly toasted and any loose skins rubbed off 1 tbsp unsalted butter (or vegan butter to make dairy free and vegan) 2 firm ripe avocados 1 tsp. fresh lime juice 1/2 lb large shrimp about 8-10 shelled and deveined 1 tbsp. vegetable oil 2 cups baby spinach (2 oz) 1/4 cup trimmed sprouts (preferably radish) Instructions in Vinaigrette: Whisk together ingredients with salt and pepper to taste Instructions on Salad: Cut, peel, including all white pith from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another ...