Pappardelle with Wilted Greens (Gluten Free Option)

We moved from Southern California to Gig Harbor Washington last week. Moving (as I am sure you know) pretty much dismantles your life. Regular exercise, good sleep, and healthy eating all get thrown out the window for a few weeks. That said, I took measures to insure we have healthy dinners our first few weeks in the new house by ordering meals from Sun Basket meal delivery. And they have allowed me to share their recipe for Pappardelle with Wilted Greens with you!
This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

I LOVE THE EASE OF SUN BASKET!

I completely look forward to the day my Sun Basket box arrives on my doorstep! Each box contains three nights of fresh, healthy, gourmet meals.

$80 Off – $40 and $20 Off the First, Second & Third Orders 

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

EASY, CONVENIENT, AND LESS EXPENSIVE!

All you have to do is open up the box, pull out the ingredients, do a little slicing and dicing and 20-30 minutes later you enjoy an incredibly delicious meal. Another perk, you don’t have to go to the store! And honestly, having  Sun Basket  delivery is cheaper than if we went to the store and bought everything ourselves

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

WHAT’S NEW WITH SUN BASKET IN 2019?

Sun Basket kicked off 2019 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!

    1. NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
    2. NEW: Introducing 3 new meal plans:
        • Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
        • Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
        • Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.

      $80 Off – $40 and $20 Off the First, Second & Third Orders

$35 off - Sun Basket

Let’s Talk About This Meal!

Tossed with hearty greens, rich hazelnuts, and salty ricotta salata, this quick vegetarian dinner comes together in about 20 minutes. In spring you can take advantage of fresh peas, and the rest of the year you can use thawed frozen peas, either way this meal will be a fresh, light favorite!

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

 

MAKING THIS MEAL GLUTEN FREE AND JUST AS GOOD!

If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!

Pappardelle with Wilted Greens (Gluten Free Option) #pappardelle #peas #springpasta #glutenfreepasta #20minutemeal

The Recipe:Pappardelle with Wilted Greens

Tips and what you need: When cooking pasta there are only a few things to remember:
1. Follow pasta box cooking instructions, they usually are right on.
2. Salt the water for flavor.
3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion, and
4. stir frequently. You will need .a stock pot, a colander and microplane for grating parmesan.

5 from 6 votes
Pappardelle with Wilted Greens
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Tossed with hearty greens, rich hazelnuts, and salty ricotta salata, this quick vegetarian dinner comes together in about 20 minutes. In spring you can take advantage of fresh peas, and the rest of the year you can use thawed frozen peas, either way this meal will be a fresh, light favorite!

Course: dinner
Keyword: gluten free, pappardelle, pasta, vegetarian
Servings: 2 servings
Calories: 580 kcal
Author: Sun Basket Meal Delivery
Ingredients
  • 5 ounces papperdelle pasta
  • 2 tablespoons extra virgin olive oil
  • 1-2 organic shallots
  • 1 organic lemon
  • 4-5 sprigs fresh flat leaf parsley
  • 3 tablespoons roasted hazelnuts
  • 1/2 teaspoon red pepper flakes
  • 3 ounces fresh baby spinach, arugula or baby kale
  • 2/3 cup fresh or frozen peas (if using fresh, steam or boil until soft. If using frozen thaw before use)
  • 3 tablespoons freshly grated parmesan
  • 1 1/2 ounces ricotta salata
Instructions
Cook the Pasta
  1. Bring a medium sauce pot of generously salted water to a boil. Add the pappardelle and cook, stirring occasionally, until just tender (follow package instructions for cooking time). Drain the pappardelle, reserving ¼ cup pasta cooking water. Return the pappardelle to the pot; drizzle with 1 to 2 teaspoons oil and toss to keep the noodles from sticking.

While water heats and pappardelle cooks, prepare the remaining ingredients and cook the vegetables.
  1. Peel and finely chop enough shallots to measure ¼ cup 

    Zest and juice the lemon, keeping the zest and juice separate.

    Strip the parsley leaves from the stems; coarsely chop the leaves.

    Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.

Cook the vegetables; finish the pasta
  1. In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots and as many chile flakes as you like, season generously with salt, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Stir in the spinach and peas and cook until the spinach is just wilted, 1 to 2 minutes. Stir in the pappardelle, reserved pasta cooking water, lemon zest, and parsley.

  2. Remove from the heat and stir in half the Parmesan, 1 tablespoon lemon juice, and 2 tablespoons butter or 1 tablespoon olive oil. (Set aside the remaining Parmesan for serving.) Season to taste with salt and pepper.

Serve!
  1. Transfer the pappardelle to individual bowls, crumble the ricotta salata over the top, and garnish with the hazelnuts. Serve the remaining Parmesan on the side.

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Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

I know I have said this before, but one of the best things about Whole 30 (besides feeling great) is that it turns you into a better cook. When you can’t reach for the grains or dairy you have to get creative. And when that creativity results in something as wonderful as this Chopped Chicken Salad with Homemade Ranch, it’s a beautiful thing indeed. This salad is so good you would never know it was made without buttermilk!
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

Chopped Chicken Salad with Ranch ~ #Whole 30 #Paleo #keto #chickensalad #ranchdressing

The Chop!

This salad is a meal unto itself. Finely chopped romaine, diced rotisserie or my pulled chicken, tomatoes, avocados, cucumbers, apple and walnuts all tossed in a homemade dairy free ranch dressing. It’s so delicious it rivals any restaurant chopped salad (actually it out does most restaurant salads but I didn’t want to sound braggadocious)

hopped Chicken Salad with Ranch ~ Whole 30/Paleo

That Creamy Dreamy Ranch Though…

This ranch dressing is just as creamy as my Buttermilk Ranch but it’s made with a version of my cashew milk recipe. (If you aren’t on Whole 30 you could use buttermilk in this recipe) You could also make it with coconut milk, but I will just say… I’ve tried it multiple ways and the cashews works and taste the best. And it really is just so easy! That said if you want to buy Whole30 Paleo approved ranch instead, here it is!

Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

How I Make It:

I start by making a mayonnaise base. It’s really easy but it is important to follow all the directions I give you in the recipe. Skipping any of them can cause your mayo to not set up. It’s happened to me and it’s a bummer.  I know some people have success using a regular blender to make mayo, I do not. I use an immersion blender. So here is how it’s done:

  1. Place room temp egg, lemon juice and extra light olive oil or avocado oil into a jar with a wide enough opening for an immersion blender to fit in.
  2. Keep the blender at the bottom of the jar and whirl. Immediately you will see the oil and egg thicken up…it’s mayo magic!
  3. Then add the cashew milk, herbs and spices and voila! Homemade dairy free ranch that is both Whole 30 and Paleo compliant!

Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

The Stunning Result!

A beautiful, delicious salad you can sink your teeth into. A chopped salad worth the chopping, that’s for sure! And that ranch dressing stays good for five days, trust me you’ll find other uses for it.

 Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

The Recipe: Chopped Chicken Salad with Ranch ~ Whole 30/Paleo

What you will need: an immersion blender. If making your own nut milk you’ll need my cashew milk or almond milk recipes. If you prefer to buy Paleo/Whole 30 Ranch <—click!

5 from 12 votes
Chopped Chicken Salad with Homemade Ranch~ Whole30/Paleo
Prep Time
20 mins
Total Time
20 mins
 

A Paleo Whole 30 chopped chicken salad that will rock your world! Allow time to soak cashews for 3-4 hours

Course: Salad
Cuisine: American
Keyword: easy lunch recipe, Paleo recipes, Whole30 recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
To Make Cashew Cream:
  • 1/2 cup raw cashews soaked and blended with 1/2 cup water
Ranch Dressing Ingredients:
  • 1 cup  light olive oil or avocado oil
  • 2 large eggs the second is back up ( both eggs need to be room temp, very important!)
  • Juice of half a lemon room temp
  • 1/2 cup cashew cream or coconut milk (If you aren't on W30 you could use buttermilk)
  • 2 tablespoons cilantro chopped
  • 2 tablespoons chives chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 teaspoon onion powder
  • 1 1/4 teaspoon garlic powder
The Salad:
  • 1 smallish head romaine lettuce chopped finely
  • 1 medium tomato. diced small
  • 1/2 a cucumber diced small
  • 1 apple diced small
  • 1 avocado diced small
  • 1/2 cup walnuts chopped
  • 2 cups rotisserie chicken or leftover roasted chicken
Instructions
Make the dressing:
  1. Bring one cup water to boil. Turn off heat and add cashews. Allow to soak for 3-4 hours. Strain and rinse. Place soaked cashews in blender and add 1/2 water. Blend until smooth. That's your cashew cream. Set aside.
  2. Place a room temp egg (have a second egg as back up) and olive in a narrow jar that is wide enough to accommodate an immersion blender.The egg must be room temp. If you forget to take the egg out of the fridge in time, you can place it in a bowl of hot water for 10 minutes to bring it to room temp.
  3. Add the juice of half a room temp lemon.
  4. Place an immersion blender into jar with the blender touching the bottom. Turn on immersion blender keeping it at the bottom of the dish. In about 30 seconds or less you will have mayonnaise! Stop blending. If mayo doesn't set up, use that second egg. Add it to the jar and mix again, it almost always saves the day. Add chopped herbs, spices and cashew milk (or coconut cream if using, being sure to whisk it before adding) and give one more quick blend to incorporate herbs and spices! Ta-da!
The Salad:
  1. Chop and dice all ingredients and place in a bowl. Toss with desired amount of dressing right before serving. Extra dressing can be saved in the fridge for five days.

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Fresh Fish Tacos!

Nothing says spring and summer like Fresh Fish Tacos! When it comes to warm weather recipes, fresh is the name of the game and these fish tacos are as fresh as they come. They also happen to be full of antioxidants, healthy fats, and protein, and are gluten and dairy free.These tacos are so fresh and flavorful you will hard pressed to find better in a restaurant!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Lets Talk Fish!

I like to use two different fish for this recipe. My favorite, salmon, and my husbands favorite, halibut. Halibut is in season from April to October but Sprouts carries an all natural frozen halibut fillet in the off season that cooks up great.
Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Before we get to the recipe, let’s talk about buying fish:

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Always buy fish the day you plan on making it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest!

4. If it’s available to you, use wild caught salmon.

The Toppings:

My homemade Pico de Gallo is a super easy and tasty option, but you can also use your favorite store bought salsa or pico de gallo if you don’t have time to make your own.

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

I also LOVE Mango Salsa on fish tacos. The blend of savory, sweet and salty is perfection!

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Chunky guacamole is always a fabulous choice as well!

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

The Tortillas:

For me, tacos aren’t just about the filling, to be fabulous they need a great tortilla. One option people don’t often think about is buying freshly made tortillas from a local Mexican restaurant. Luckily my favorite happens to be right next to Whole Foods market where I buy my fish.

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

The Process:

First cut the fish into chunks.

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Then season the fish with sea salt, freshly ground pepper (affiliate links) and garlic powder, then  sauté it in coconut oil, butter or ghee. If you are using two kinds of fish, like me, try to keep them separated in the pan.

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Then just build your taco! Place the fish, crispy romaine, salsa and fresh sprigs of cilantro, drizzle with lime and voila!

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Fresh Fish Tacos ~ made with salmon and halibut! #fishtacos #salmontacos #halibuttacos #glutenfreetacos

Fresh Fish Tacos from The Organic Kitchen

The Recipe: Fresh Fish Tacos and Homemade Salsa

Tips: if you want to make everything from scratch try my homemade Pico de Gallo or Chunky Guacamole!

Fresh Fish Tacos!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Nothing says spring and summer like Fresh Fish Tacos! When it comes to warm weather recipes, fresh is the name of the game and these fish tacos are as fresh as they come. They also happen to be full of antioxidants, healthy fats, and protein and are gluten and dairy free.

Course: Main Course
Cuisine: Mexican
Keyword: classic recipe, easy dinner recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 12 oz fresh halibut or salmon (or 6 oz of each) cut into 1" cubes
  • sea salt
  • freshly ground pepper
  • 2 T coconut oil, ghee or butter
  • 1 lime quartered
  • handful of cilantro sprigs
  • fresh pico de gallo or chunky guacamole, recipes linked above
  • 4-6 corn tortillas
Instructions
  1. Cut fish into 1" cubes, lightly season with sea salt, pepper and garlic powder. 

  2. Place large pan on cooktop on medium heat. Add a couple tablespoons of coconut oil, butter or ghee. 

  3. When melted add fish to pan, turning as each side browns. Fish should be done in about 6 minutes.

  4. Top with pico de gallo, mango salsa, chunky guacamole and cilantro sprigs

Healthy, delicious and easy, the perfect spring dinner! If you enjoyed this recipe. please subscribe for my FREE weekly recipe newsletter! (just under my picture on the right sidebar)

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