Baked on the Bright Side

Looking for the first signs of your GF spring!

February 21, 2012

Spring is a coming!  Small glimpses of spring have begun to pop out in Boulder, Colorado! While there is still snow on the ground and freezing temperatures in the evening we have had the occasional sunny day where all you want to do is sit outside and soak up those rays! As the last weeks of February dwindle by the craving for fresh greens and local produce begins to really salivate on your tongue.  What are the first vegetables that will ripen up your mood this year? R picks R asparagus, artichokes and spinach! These are three super-veggies that are packed with all of the good stuff and will be the first to pop up in your local grocer as the local pick of the week!

Spinach artichoke dip anyone?! Or how about spinach pesto to dip R GF multigrain bread in or even better, a GF Pesto pizza! Here is the recipe for a Rudificly tasty GF pesto that packs the fresh local flavor you have been craving along with bringing some healthy veggies back into you and your families life!

Local goodness, Spinach pesto chicken asparagus GF pizza!


-4 cups spinach packed

-1/4 cup EVOO

-1/2 cup pine nuts or walnuts

-2 cloves of garlic

-juice of ½ a lemon

-1 Rudi’s Glutenfree pizza crust

-1 cup Mozzarella cheese

-1 small Chicken breast

-1 small bundle of asparagus

-Salt and pepper


For the pesto:

-In a food processor or blender mix spinach, ¼ cup olive oil, nuts, garlic and lemon until smooth. Season with salt and pepper to taste and add more olive oil for a thinner texture.

-Heat 1 tbs of olive oil in a small pan and add chicken sautéing until nicely browned

-Add in chopped asparagus and any other veggies you may have in the kitchen

-Spread pesto onto pizza crust and top with chicken, asparagus and mozzarella cheese

-Pop into the oven and Presto! A glutenfree, veggie filled meal at your fingertips!


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