To celebrate summer solstice last Wednesday, I made a “to-do” list of summer activities I want to accomplish before September rolls around. As my peak work time happens between September-April, I try to relish in the lazy days of summer as much as I can. Luckily, this is very easy to do as I live within an few hours drive of the coast, Tahoe, or Yosemite. Besides my outdoor adventures I want to finish: kayaking, stand-up paddle-boarding, new hikes, and camping, I am also looking forward to hosting a few cookouts. Nothing says summer more than backyard bbqs complete with refreshing drinks, farmers market produce, and my favorite: potato salad.

This weeks posts will be all about celebrating the BBQ staple, the potato salad. All three upcoming recipes are delicious and forgo the worst part about tater salad, lots of calories and fat.

I love potatoes and often feel like they get a bad rap nutritionally. Sure, french fries and loaded baked potatoes aren’t doing anything for your waistline but thats not the potatoes fault! Skip the heavy toppings and a medium potato contains just 110 calories, more potassium than a banana and 1/2 the daily recommended value of vitamin C.

This salad highlights the other stars of summer, fresh herbs like basil and cilantro. It’s no secret that I love cooking Thai influenced food so this potato salad seemed like a natural fit. Serve this warm or at room temperature.

Try to find Yukon Gold potatoes for this recipe, their waxier flesh holds up well to chopping and to tossing with dressing. Keep the skin on for more fiber!

Spicy Thai Potato Salad

1/2 cup basil leaves
1/2 cup cilantro
5 garlic cloves
2 tbsp. Asian chili sauce (like sambel oelek)
2 tbsp. vegetarian fish sauce
1 lemon, zested and juiced
1 lime, zested and juiced
1 thai chili, chopped
salt/pepper
1/2 cup vegetable or olive oil

2 lbs. Yukon Gold potatoes

Wash and dry the potatoes thoroughly, removing any grit from the skin. Bring a pot of salted water to a boil. Chop the potatoes into bite size pieces and place into the salted water. Reduce heat to medium-high and cook for 10-15 minutes until tender enough to bite through.

While the potatoes are cooking, make the dressing. Combine all ingredients from basil to chili pepper in a food processor and pulse until combined and finely chopped. With the blade running, drizzle in the oil and let whisk until combined. Season with salt/pepper.

When the potatoes are done, drain and toss with dressing. Enjoy warm!

Two more potato salad recipes coming this week, look for my next one on Monday.

Disclosure:  By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

Check out other potato salad favorites from The Recipe Redux

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I know what you might be thinking… we went from processed free foods to a recipe contest sponsored by Frito-Lay? Huh?

Before you label me a sell-out, consider this. This Recipe Redux challenge is a gluten-free recipe challenge that must feature a naturally gluten-free Frito-Lay product. As far as snacks go, Fritos, Regular Lays and Tostitos Corn Chips pass the simple ingredient test: either corn or potatoes, oil, & salt (now we just need to have them Non-GMO). Pretty good, considering all the other “healthy” snacks I’ve seen that have a ton of ingredients.

I feel for the gluten-free crowd. Sure, I’m not gluten-free myself, clearly evidenced by my love of all things pasta. But, I do understand how it feels to be on a special diet. I get dining out with friends and having a hard time deciphering what is vegetarian on the menu, not to mention pestering the waiter with a thousand questions. So, when I heard about the opportunity to create a gluten-free recipe, I was excited to flex my creative chef muscle.

And it did take a little bit of thought as I wanted my recipe to be easy, healthy, and gluten free. Of course it’s also vegetarian which makes this dish pretty perfect for whoever you decide to make it for.

To make this contest even more fun, Frito-Lay has put together this GF package for you. In it you will find:

(1) one chip and dip bowl

(1) one bag each of Lay’s Classic potato chips and Tostitos Scoops! tortilla chips

(1) one copy of Nicole Hunn’s book, Gluten-Free on a Shoestring

To Enter to win, Follow Delicious Knowledge on Facebook &  Twitter and leave a comment stating your favorite gluten-free snack food. The winner will be selected at random on Monday!

Now… let’s eat!

Remember Frito Pies? Well, I fondly remember the Frito pie from my Girl Scout camping days; open a bag of Fritos and pour canned chili inside. Top with cheddar cheese and you have yourself dinner. Well, kinda dinner. Hopefully the Girl Scouts are serving healthier meals these days.

This is my take on a vegetable-filled frito pie. Layers of chunky chili-vegetables and beans topped with corn bread and crushed Fritos. I used 1 package tempeh crumbles in this but feel free to substitute gluten-free meatless crumbles or omit all together. I like using my own spices to create a mix but if your short on time, use a gluten-free chili spice mix.

Vegetable Frito Pie

Ingredients:
1 can black beans, drained
1 can pinto beans, drained
1 can diced tomatoes, drained reserving 1/4 cup juice
1 onion, diced
2 carrots, diced
3 zucchini, diced
1 package gluten-free soy meatless beef crumbles OR 1 package tempeh, steamed and crumbed
1/2 cup shredded cheddar cheeze (optional)
1 1/2 cup cornbread mix
1/3 cup unsweetened soy/almond milk
1/4 cup silken tofu
1 cup crushed Lightly Salted Fritos.

Spices:
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 tsp. cayenne pepper (or more or less depending on what kind of kick you want)

Saute the onion in a large skillet until translucent. Add a healthy pinch of salt and pepper. Add the  zucchini, carrot, meatless crumbles, and spices. Cook for 5 minutes until the carrots and zucchini have softened.

Preheat the oven to 400 degrees F. Add the tomatoes, reserved tomato juice and beans to the skillet. Cook another 5-8 minutes until combined and heated through. If it’s too dry, add a tiny bit of water. You don’t want it to be soupy or else it will create a soggy casserole.

Pour the vegetable mixture in the bottom of a 9X13 pan. Layer with cheddar cheese if using.

Using a food processor or hand mix, combine the silken tofu and unsweetened milk. Add the cornbread mixture and stir to combine. It’s OK if it’s a bit lumpy.

Pour the cornbread mixture over the vegetables and spread out to create a thin layer. It will puff up once cooked.

Place in the oven and back for 20 minutes. Remove from oven and spread the 1 cup crushed Fritos on top. Bake for 3 more minutes. Remove from oven, let stand for a minute or two and serve!

This is definitely a crowd-pleaser!

Check out the other Recipe Redux creations below, don’t forget to comment to enter to win!

I received free samples from Frito-Lay of the products mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Frito-Lay and am eligible to win prizes associated with  the contest. I was not compensated for my time.

Not only is this meal healthy, it’s also pretty inexpensive and quick to make. A win-win in my book. Of all the subs for ground beef, lentils are probably one of my favorite. Not only are they high in fiber, iron and protein but one cup provides almost all of your daily folate needs.

If you’re trying to lower cholesterol levels try subbing lentils for ground beef/turkey/chicken in your pasta sauces, burgers, and these tacos. I’ve made these for many carnivores and everyone asks for the recipe.  And, coincidently, this recipe is gluten-free if you sub corn tortillas for flour. Vegan, gluten-free, this meal pleases everyone!

Lentil Tacos

Ingredients:

1 cup lentils, cooked
1 white onion, finely diced
1-2 garlic cloves, minced (What can I say? I’m Italian, I throw garlic into every dish. If that’s weird for you in taco filling, omit it)
3-4 tbsp. of vegetable broth, divided (can use 1-2 tbsp. oil in this combination)
Corn or Flour Tortillas

Spice mix:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Taco toppings: shredded lettuce, jalapenos, anything else you like

Directions:
In a large frying pan over medium high heat, sweat the garlic/onion in 1 tbsp. oil or broth. Stir frequently, about 4-5 minutes until the onion is translucent. Add the spice mixture and cook for another minute or two, stirring frequently. You don’t want to burn the spices just crank up the flavor by cooking them.

While you are cooking this, warm the tortillas. You can do this in the oven or microwave. I  just place them on the burner behind my frying pan and let them warm up while I cook the filling, this way I don’t have to turn on the oven.

Add the lentils and stir to combine. If the lentils are too dry, add another tbsp. or two of water/oil/vegetable broth. Using a potato masher or fork, gently mash the lentils until they start to look like ground meat. Cook another few minutes until hot.

Place a heaping spoonful or two into the taco shell and add your fillings. The filling will make about 10-12 tacos, depending on how stuffed you like them!

Enjoy! What other gluten-free foods would you like to see?

This is a super simple weeknight recipe, perfect on it’s own or as a side dish. Fava beans are a little bit of work but wow are they worth it! If you don’t feel like messing with them or can’t find them, sub lima beans instead.

This salad is not only delicious, it is also gluten-free. I am trying to be more conscientious in creating more gluten-free fare. If you have a smart phone, you should download the Find Me Gluten Free App! This app is great for finding gluten-free dining and I helped create the gluten-free dining cards! I also created a new ‘gluten-free’ tab on the side and am working on placing all of my recipes that fit the category into it.

How many of you follow a gluten-free diet? Is this something you would like to see more of?

Grilled Quinoa Salad

Ingredients:

Dressing:
1/4 cup good quality olive oil (I used my new favorite lemon OO. Addicting)
1 lemon, zested and juiced
3-4 whole peppercorns
pinch salt
1 tsp. white balsamic vinegar

1 cup quinoa
1 small red onion
1 lb. fava beans, unshelled
2 tbsp. parsley
1 stalk green garlic, minced

Preheat the grill to medium high. Slice the red onion in quarters and lightly spray with cooking oil. Place the onions onto the hot grill, sliced side down. Add the fava beans as well and cook for 5 minutes until beans are soft and onions are cooked.

Remove the onions and beans from the grill. Place the beans in a bowl and cover with plastic wrap, let steam for 5 minutes. Remove from the bowl and  shell the beans from the pod and remove the wax coating. Set aside.

Finely dice the red onion, and place into a salad bowl along with the shelled fava beans.

Bring 2 cups of water to a boil, add the quinoa and reduce heat to low. Cook for 10-12 minutes until all the water is absorbed. Remove from heat and fluff with a fork. Blend together the lemon juice, zest, olive oil, peppercorns, and salt.

Combine the dressing, quinoa, fava beans, onions, and parsley.