Ingredients
1 10″ Gluten Free Bistro Pizza Crust (www.theglutenfreebistro.com)
1 tbs olive oil
1.5 oz roasted garlic, whole or chopped
5oz mozzarella, shredded
4 oz ricotta
3 oz artichoke hearts
1 portobello mushroom, sliced and sauteed in a bit of olive oil to soften
fresh herbs (basil, oregano, parsley- for extra flavor)
Directions:
Spread olive oil evenly over pizza crust. Top with shredded mozzarella, dollops of ricotta cheese and remaining toppings.

Cook directly on oven rack in 425°F oven for 12-15 minutes, OR place on BBQ grill and cook for about …

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This is a favorite combination of flavors that reminds me of when I lived in Friday Harbor on San Juan Island, Washington.  In 1993, I worked in a restaurant called the Springtree Cafe at the top of the hill, owned by Chef ‘Jimmy Butter’.  He had a very simple and clean style of cooking and was renowned on the island.  This is a simple recipe that is full of fresh flavors of spring that is sure to be a crowd …

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(Serves about 5-6 people)
Ingredients:

• Coarse salt and ground pepper
• 1 pound asparagus, ends trimmed and cut into 2-inch lengths
• 1 pound sugar snap peas, strings removed
• 2 packages Gluten Free Bistro Penne Pasta (about 12 oz) (available at select Whole Foods, Alfalfa’s and Lucky’s Market)
• 4 tablespoons butter, or Earth Balance buttery spread
• 2 cloves garlic, minced
• 1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
• 1/2 cup chopped fresh basil (or mint or italian parsley)
• 1/2 cup shredded …

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serves 2-3
Ingredients:
1/2 yellow onion, diced
1 small carrot, diced
1 yellow squash, sliced
1 zucchini squash, sliced
1 cup grape tomatoes, cut in half
1/2 tsp dried oregano
1/2 tsp dried basil
crushed red pepper flakes, to taste
salt and pepper
olive oil
1 package The Gluten Free Bistro Penne Pasta (available at select Whole Foods) www.theglutenfreebistro.com
fresh mozzarella cheese
Directions:
Cook GF penne pasta according to package directions. Drain pasta and return to pot. Drizzle with olive oil, toss gently and set aside.
Meanwhile, over medium heat, add 2Tbs olive oil to skillet. …

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(original recipe by Chef Rebecca Goldfarb – adapted by The Gluten Free Bistro)
Ingredients:
12″ Gluten Free Bistro pizza crust (slightly de-frosted) OR 1 Gluten Free Bistro dough ball, rolled out and par-baked (according to package instructions) For information wwww.theglutenfreebistro.com.
1 granny smith apple, peeled 
1 yellow onion sliced thinly
5 fresh thyme sprigs, stems removed, plus more for garnish
Salt and Pepper to taste
2 tbs butter
4 oz Italian Fontina cheese, finely grated
 
Directions:
In a saute pan melt the butter and add the onions over low-medium …

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Ingredients
1 1/2 lbs. mixed fingerling potatoes (red, purple, yellow), cleaned and cut into about 1/2″ to 3/4″cubes
1 1/2 lbs. red skinned sweet potatoes, peeled and cut into 1/2″ to 3/4″ cubes
1/4 cup olive oil
1/2 tbs coarse kosher salt
20 medium fresh sage leaves, roughly chopped
Preheat oven to 425°F. Combine all ingredients in a large bowl;  toss to coat well. Spread mixture in a single layer on a large rimmed baking sheet. Roast until potatoes are tender and begin to brown around …

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 Pasta Salad
1 – 5.5 ounce container of The Gluten Free Bistro’s Fresh Style Penne
1/3 lb of roasted veggies from the prepared food section of your grocer, chopped
¼ lb of olive tapanade or chopped kalamata olives
¼ cup of crumbled feta cheese (optional)
 Cook pasta with a slow boil on medium high heat for 4 minutes (for al dente).

Rinse pasta with cold water and drain well.
Mix pasta with roasted veggies, olives, feta, and vinaigrette

 
Lemon Agave Vinaigrette
 2 T lemon juice
1 T white wine vinegar
1 …

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This simple but eclectic rice salad was handed down to me from dear family friend. Enjoy!
Ingredients
4 cups uncooked Jasmine White Rice
8 cups of water to cook rice
2 cups organic mayonnaise
2  8 ounce cans of sliced water chestnuts (drain)
3 jars of 6.5 ounce quartered marinated artichokes hearts (drain but leave a little bit to add into salad)
2 bunches organic green onions chopped
2 TBSP curry powder
salt and pepper to taste
Directions: Cook 4 cups of rice with 8 cups of water.  Get out a very …

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Ingredients:

 
1 fennel bulb, sliced
2 small yellow onions, sliced
1-2 tbs butter
5 ounces shredded fontina cheese
fennel fronds
1 Gluten Free Bistro par-baked pizza crust
1 tbs olive oil, sprinkled with a mixture of fresh or dried herbs (oregano, basil, parsley, etc) 

Directions:

Heat butter in skillet over medium heat. When butter begins to melt, swirl it around to coat bottom of pan. Add fennel slices and onion. Cook over medium to low heat for about 30 minutes, stirring occasionally. Onions and fennel will brown and  caramelize. …

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Ingredients
 - 1 bunch asparagus, thick ends removed and cut into thirds
 - 1 bunch scallions, trimmed and cut into thirds
 - 1/2 cup sun-dried tomatoes (oil-packed), plus oil from the jar
 - 2  10″ Gluten Free Bistro par-baked pizza crusts
 - 1 cup ricotta cheese
 
Directions

Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. Remove from grill and set aside.

 
      2. Brush …

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