Posts tagged glutenfree
Triangle Gluten-Free Cooks - BlogStamina, Pickups, and Carrboro Bazaar

Greetings Friends!

We’ve had a wonderful, busy week!

Top of the list was the private chef day for the BlogStamina blogger extraordinaire retreat led by dear friend Jenni Field of Pastry Chef Online! It has been held from April 4th - 6th, 2019, wrapping up today. She’s a force of nature and rockstar blogger who has taught me a thing or two herself! It was a great pleasure to cook for her and the participants - all of whom are stellar folks - including dear friend and (also prolific) local author Nancie McDermott. There were a host of fine talents enjoying the deeply conscious program created to enhance their blogging endeavors. The setting was a gorgeous spread of a home with cozy nooks and crannies as well as wide open views in Raleigh. I’m hearing rumors of possible additional dates/locations… Check out their site and social media for updates on their programming!

The Blogstamina bunch wanted a gluten-free spread that everyone could enjoy, and we had a vegan entree option for vegan guest as well!

Their meal consisted of a composed arugula-mix salad with layers of seedless cucumber, roasted beets, and shaved carrot drizzled with a scratch-made citrus-basil vinaigrette and blood orange/navel garnish; yellow jasmine seasoned rice; vegan quinoa with roasted organic veggies: rutabaga, eggplant, zucchini, and squash; Peruvian seared (organic, air-chilled) chicken ragout (using non-gmo corn).

Composed organic and local salad layered with roasted, seasoned beets; seedless cucumbers and more… with scratch-made blood orange - citrus basil vinaigrette.

Composed organic and local salad layered with roasted, seasoned beets; seedless cucumbers and more… with scratch-made blood orange - citrus basil vinaigrette.



We’ve noticed our eggplant lasagna really taking off lately! We have regular pickups at locations around the Research Triangle, NC area and also deliver for an extra fee. Maybe it’s the busy times, the positive vibes, or the delicious food, but we’re always happy to share or schedule a special round with 48 hours notice. Regular pickup day is Saturday afternoon. We recently had a busy professional mom wanting to get a jumpstart on the week, and delivered directly to her office fridge as a stress-free dinner for the family! (Fee for delivery based on location, minimums required.) Contact us to schedule a delicious, organic dinner!

double lasagna.jpg

This will be happening Sunday! We've been looking forward to this a few months now! We're booked for Spring Bazaar 2019, and Carrboro Open Streets will be happening at the same time. Sometimes we all need a touch of strawberry shortcake in our lives. (Non-dairy option available.) We’ll also have our seasonal strawberry lemon curd stackcakes on deck! If you had them last year, you know how good it is. Don’t miss our Strawberry Palooza - it happens when the strawberries are fresh, sweet, and in-season locally! Stop through and take some to go!

That’s all of the updates for now! We’re heading to the farmer’s market!

Stay close and stay happy!

Oven Lovies, Well Leaf Catering by Triangle Gluten-Free LLC

Soups - Butternut Squash and Roasted Red Pepper


It’s cold!

Normally, part of my morning routine is getting a workout in. But not today!

Now I know thousands of people already, and my family was always easy to meet. So multiply that figure exponentially and you get some idea of my life! One of the folks I knew was a medical professional who was always good for some advice or gourmand conversation. Their family was Italian and we had epic food and wine talks. Well, one day I asked what was the best method for keeping lean during times where one is less active and about. I just knew it would be a dynamite systematic approach to fitness based on his years of experience.

“Eat less.”

Well, then. I waited, dumbstruck and paying rapt attention with laser eyes for the rest of it, and he waited for me to get the joke. I did, and started laughing.

So some days, when the the mercury is plunging outside and the notion of emerging sweaty from a gym would be utter insanity, I think of this. I do my dead of winter fitness routine inside - if I feel like it - (straight-up honesty!) and yes, I eat less. They didn’t give me this recipe, and it is not ‘an Italian dish’. I thought of that good advice while making it.

Butternut squash (aka Curcurbita moschata, for example: Cushaw or Winter Crookneck, and similar varieties C. maxima or warm weather C. pepo) are quite indigenous to the Americas: North, Central, and Mexico. The name squash came from the Massachusetts tribal name for it, as-ku-ta-squash. (Hyphens added for pronunciation.)

As a gourmet-trained chef, people think all of our food is complicated. It can be, sometimes. That’s why we go to technical school or receive technical training for years! But the best, most flavorful food has high quality ingredients, harvested at their peak, and is coaxed into something sublime. This can be something as simple as soup. Because great food is made with love.

Here is a recipe for a simple dish to warm your bones and fill your heart.

It is naturally gluten-free, as is all of my food.

You can certainly use pre-made squash puree/soup if you want. But these instructions will be for fresh butternut, already cut into medium chunks.

Butternut Squash and Roasted Pepper Soup ~ makes up to 4 servings

2 cups of water

1 lg butternut squash, chunked

2 oz celery, medium dice

1oz onion, medium dice

2 oz roasted red pepper, medium dice

1 cup blended coconut milk (or any kind of milk you like - this one is lighter)

parsley, chives



salt and pepper, to taste

In a medium-sized pot for the squash, heat 2 cups of water until simmering.


I large butternut (winter) squash peeled and medium chunked (section it and use an actual knife, or use a heavy duty safety peeler). About 2-3 lbs of squash

Light salt and pepper.

Let it cook, covered, until the squash is completely cooked through and soft when prodded with a spoon, about 15-20 minutes. You’ll stir and check it in between.

While that is cooking, medium dice:

2 oz celery or 2-3 stalks of strung celery

1 oz of onion about 1/4 of an onion (if desired)

2 oz or about 1/2 roasted red pepper - (roast and peel or use prepared)

In a medium skillet or pan, add 2 Tb of oil - canola or olive oil

Sweat these together on low heat without browning - adding onion and celery first, then roasted red pepper - which will already be soft. Make sure they are cooked through. Veggies that are not soft do not puree well and you will lose that delicious, creamy consistency.

Going back to the pumpkin, add the 1 cup of coconut milk at the last 5-8 minutes of cooking, and continue to cook until all is simmered, soft, and heated completely through.


2-3 (a few) sprigs of both fresh parsley and chives

1 tsp cumin and ginger

Check salt and pepper again, adjust

Puree all while still hot in a vented blender, until smooth and light. (Keep a towel handy for your mits!)


Chef Hadassah Patterson