Greens 'n' Grains Salad with Fresh Blackberries

My BFF Wendy and I particularly loved this salad, with the bright lemony flavor of the couscous and sweetness from organic blackberries, crunch from toasted almonds, and a hint of tartness from the blackberry-fig balsamic dressing lightly coating the greens.

This was substantial enough to serve as a light lunch or supper; it was therefore a nice dish to serve at my Berry Fest for vegetarian guests, since it was supplemented by a variety of cheeses, grilled strawberries, biscuits, and desserts.  There was plenty of food for everyone, regardless of dietary needs!  I also served a fresh fruit salad, because these beautiful organic berries are a wonderful ingredient but also shine on their own without any adornment.

The lemon-herb couscous with stir-ins could even be prepared and served without the lettuce, as a complement to any number of entrees.  It's quick, simple, and delicious - what more do you need for a perfect summer dish?

Greens 'n' Grains Salad with Fresh Blackberries

2 5-ounce packages Whole Foods 365 brand lemon & herb pearled couscous
1 cup sliced almonds, lightly toasted
finely grated zest of 2 organic lemons
1/2 cup chopped fresh organic parsley
8 ounces mixed organic Spring greens
2/3 cup Bella's organic blackberry & fig balsamic dressing
1 cup organic blackberries

Prepare couscous according to package directions; let come to room temperature.  Stir in almonds, lemon zest, and parsley.

Toss greens with dressing.  Place greens onto a serving platter, then place couscous into the center of the greens.  Sprinkle berries over the top.

Serves 6-8.

(Note: Whole Foods Market very graciously provided me with a gift card to help purchase supplies.)

Gluten-Free Pasta with a Gremolata Gratin

Pasta ... and pasta with a bread crumb topping, no less.  Heartbreaking, torturous temptation to someone who needs to eat a gluten-free diet.

And yet, this dish is entirely without gluten, thanks to nuts, garlic, cheese, parsley, and a couple of specialty ingredients from the thoughtful folks at Mishpacha and Manischewitz!  Manischewitz is now offering spiral- and shell-shaped gluten-free pastas, which were certified kosher for Passover and will also be available year-round; and Mishpacha, distributed by Manischewitz, has over a dozen new products including gluten-free bread crumbs.

I was very happy to receive an incredibly generous box of goodies to play with recently, a lovely marketing gift from the Bender Hammerling Group which handles public relations and marketing for a number of food producers.  And so, I decided that my first recipe showcasing these items should be a dish to offer comfort in a meal which is often verboten to many.  That items such as pasta and bread crumbs can be both gluten-free and delicious is a fabulous thing!

A gremolata is a topping of garlic, parsley, and lemon zest; a gratin is a dish topped with a browned bread crumb crust.  Combine them, and the bread crumbs and pistachios offer crunch while the parsley, garlic and lemon provide tremendous flavor.

So whether you need to be careful in eating a specialized diet, or you're trying to use up Passover products now that the holiday has ended, or you're just looking for a fabulous new way to prepare pasta, this recipe has it all!

Gluten-Free Pasta with a Gremolata Gratin

1 12-ounce package Manischewitz gluten-free pasta shells
4 tablespoons extra-virgin olive oil, divided
2 very large garlic cloves, minced
zest of 1 lemon, finely minced
1/4 cup shelled pistachios, finely chopped
1/4 cup Mishpacha gluten-free coating crumbs
1/4 teaspoon kosher salt
1/3 cup finely chopped fresh parsley
shredded Parmesan cheese, for serving

Bring 5 quarts of water to boil; add the shells and cook for 7-8 minutes until just done.

While pasta cooks, heat 2 tablespoons of the oil in a large skillet.  Add the garlic, lemon zest, pistachios, coating crumbs, and salt; cook for 2-3 minutes, stirring frequently, until fragrant.  Remove from heat and stir in parsley.

When the pasta is done, drain it and return it to the saucepan; stir in the remaining oil.  Place onto a serving platter and top with the pistachio mixture.  Serve with Parmesan.

Serves 4-6.