A
special brunch at home is a warm, intimate way to celebrate Mother’s Day. But if your mom (or family)
follows a gluten-free diet, many typical brunch foods may not work. In honor of Celiac Awareness Month, we’ve got delicious savory dishes and whole-grain baked goods that taste just as good as their traditional, wheat-containing versions. They’re even easy enough for kids to help with the measuring and mixing. What could Mom love more than that (besides you, of course)?
Salmon-Wrapped Asparagus with Lemon Cream Serves 4 | Staff Favorite, Gluten Free
A tasty, colorful accompaniment to cooked eggs and any brunch buffet. If plump asparagus spears are not available, wrap three pencil-thin spears in each piece of salmon.
8 plump asparagus spears (about 8 ounces), or 24 thin spears
3 tablespoons low-fat sour cream 1 teaspoon grated lemon zest
1½ teaspoons fresh lemon juice Pinch of sea salt
4 ounces smoked salmon, cut into 8 pieces 1 tablespoon capers, rinsed and drained
1. Chop off tough ends of asparagus spears; discard. Steam asparagus for 3–5 minutes, until crisp-tender. Cool on a towel-lined baking sheet.
2. Meanwhile, whisk together sour cream, lemon zest, lemon juice, and salt. Pour half the sauce in a line across the middle of a serving platter large enough to fi t asparagus spears snugly. Reserve remaining sauce. 3. Wrap a piece of salmon around middle of each asparagus spear. Arrange spears side-by- side on serving plate, perpendicular to sauce. Cover and chill 30 minutes. Spoon remaining sauce over asparagus. Sprinkle with capers and freshly ground black pepper to taste.
PER SERVING: 133 cal, 5g fat (2g mono, 1g poly, 2g sat), 47mg chol, 19g protein, 4g carb, 1g fi ber, 123mg sodium
➻ may 2012 | deliciousliving 39
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