Tuesday, June 17, 2014

[Gluten-Free] Sunset Beach Party Photoshoot

I am so excited to tell you something very special :) You can now find my most recent gluten-free summer recipes on Gluten-Free Living Magazine's Blog!  I can't tell you how thrilled I am!  These recipes are very special to me because there are so many memories attached to them.  I really do make them all the time!

The recipes and pictures come from my latest photo shoot collaboration with this mother-daughter team of Anna and Angela.  You may recognize Angela from last year's photo shoot, which we were lucky enough to have featured in Emma Magazine!  This photo shoot was all about great summer beach food.  And boy, did we have a lot of it!  Look at this spread!

These dishes have me all ready for the summer season.  Over the coming weeks I'll share the recipes with you, along with the stories that inspired them.  So put on your flip flops and grab your sunglasses.  Here comes a great (gluten-free) summer!

First up, a great summer appetizer that will keep you as cool as a cucumber :)

[Gluten-Free] Cucumber-Dill Smoked Salmon Bites
This appetizer is beautiful, fresh, and simple to make.  The classic flavors of smoked salmon and dill are wonderful.  And the crunch of the cool cucumber makes this dish so refreshing!

Makes 30 bites

1 large English Cucumber, ¼ inch slices
 8 ounces Neufchatel cheese, softened
2 green onions, thinly sliced
2 tablespoons capers, drained and chopped
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh dill, 
       plus more for garnish
½ teaspoon salt
½ teaspoon black pepper
3 ounces smoked salmon, finely chopped

Place cheese, green onions, capers, lemon juice, 1 tablespoon chopped dill, salt and black pepper in a medium bowl.  Whisk until combined.

Scoop cheese mixture into a ziptop bag and seal.  Snip off one corner with scissors. 

Pipe ¾ teaspoon of the cheese mixture on top of each cucumber slice.  Top with ¼ teaspoon of chopped smoke salmon and a sprinkle of salt.  Garnish with a piece of fresh dill.  Keep in the fridge until ready to serve.  Enjoy!

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