For October’s Potluck Dinner Club get together the theme was Italian, an ethnic style full of gluten but also easy to modify to gluten free. Gluten free pasta is one way to omit the gluten, but another is substituting vegetables for pasta in general. Some examples of this include three such dishes offered at this potluck, including a spaghetti squash dish, julienned zucchini and squash noodles with red peper sauce (paleo and vegan), and my contribution:
Eggplant Lasagna
Some of the other dinner dishes served included Meatballs in Marinara, Italian Salad, caprese salad with homemade pesto, gluten free pasta Alfredo with an add-in’s ‘bar’ of broccoli and other items, and butternut squash risotto all paired with wine and sodas. Everything was gluten free, with the exception of the risotto which was questionable.
Doesn’t it all just look so yummy?
There was also dessert which included Cannolis, Italian Cheesecake, Pumpkin Budino, and Mascarpone with mixed berries. Amazingly only the Cannolis were not gluten free! It was all so good. The pumpkin budino was homemade, and might be one of my favorite desserts ever! I mean just look at it:
All in all a delicious success!
Celtic Celiac @ http://celtic-celiac.blogspot.com/