Purely Entertaining Menu

Guest Post: Purely Entertaining

In the spirit of the holidays, our friends at Purely Elizabeth shared a couple of their Purely Natural recipes with us. Of course, it’s an all gluten-free menu and, of course, it’s three delicious courses of winter comfort.


Quivera Wine
Organic, biodynamic wine from California


Beet and Goat Cheese Salad
Arugula, roasted beets, Vermont goat cheese and crumbled pistachios with balsamic


Pasta with Mushrooms
Brown rice pasta, mushrooms, toasted pine nuts, thyme, parmesan and truffle oil


Purely Elizabeth Chocolate Chip Cookie Sundae
Freshly baked Purely Elizabeth chocolate chip cookies (a Cocomama fav) served warm over coconut milk ice cream

Beet and Goat Cheese Salad

4 c arugula
3 beets
Olive oil
1 lemon
Vermont goat cheese
¼ cup pistachios, chopped


  1. Preheat oven to 400 degrees
  2. Remove the tops and roots of the beet and wash well
  3. Place each beet in aluminum foil and lightly drizzle with olive oil; close foil packet so no air can enter
  4. Bake in the oven for approximately 45 minutes until tender
  5. When beets are done, let sit until cool enough to handle; peel off skin and cut into 1 inch pieces
  6. In a large bowl, add the arugula, drizzle with olive oil, juice of lemon and balsamic
  7. Serve with beets, goat cheese and pistachios
Pasta with Mushrooms

8 oz gluten-free pasta
2-3 tbsp olive oil or earth balance butter
3 c mushrooms, sliced
3 cloves garlic, chopped or pressed
2 tbsp thyme, chopped
3 tbsp pine nuts
Parmesan cheese
Truffle oil


  1. Cook pasta per instructions.
  2. Meanwhile in a dry skillet over low heat, toast pine nuts for 3-4 minutes, tossing until evenly browned
  3. Set pine nuts aside in a bowl
  4. In the skillet add olive oil/butter and mushrooms and sauté for 5-7 minutes
  5. Add the garlic and continue to sauté for 2-3 minutes
  6. Add cooked pasta to the skillet and stir in thyme and pine nut
  7. Sprinkle with Parmesan cheese and lightly drizzle with truffle oil. Serve immediately.

Quivera wine




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