K C Cornwell started G-Free Foodie and now works with several gluten-free companies to help market and provide delicious food products to those who are celiacs, gluten-intolerant or just like to eat gluten-free.
Karla Stockli (second photo) and Kris Caputo (top photo) came to Portales to tape lots of recipes featuring California figs. They also discussed how figs have become an important ingredient for food bloggers because of their versatility. I hope you'll enjoy trying some of the recipes they shared with us.
1 recipe pasta dough, see below or package of Won Ton wrappers 1 tablespoon olive oil 1 cup artichoke hearts, diced (fresh, canned or frozen) 2 garlic cloves, minced 1 cup whole milk ricotta cheese, drained 1/4 cup grated Parmigiano Reggiano cheese 1/4 cup minced parsley 1 teaspoon salt 1 teaspoon freshly ground pepper 1 egg, beaten
LEMON ARTICHOKE & FENNEL SALAD WITH SHAVED PARMESAN
2 cups artichoke hearts, thin sliced (fresh or canned) 1 large fennel bulb, trimmed and thinly sliced* Juice of 1 lemon 2 teaspoons extra virgin olive oil 2 ounces Parmigiano Reggiano, thinly shaved Sea salt and fresh ground pepper to taste
Toss all ingredients except the parmesan in a medium bowl. Gently add parmesan and scatter salad on serving platter. Season with salt and pepper and serve immediately. Serves 4.