Holiday Gift Packages

Gluten Free Holiday Gift Packages are here!

 

Our Gluten Free Holiday Gift Packages are finally here! Struggling to find the perfect gift for that gluten free friend or family member? Our gift packages are the solution to your holiday gift hunting.

It’s super easy to order and you choose how much you want to spend! Our minimum purchase is $40 (+tax/shipping) and our maximum is $150 (+tax/shipping)! You get to pick how much you want to spend between those two numbers and voila! We will curate your gluten free holiday gift package and your holiday will be a success!

You can see a sampling of some of the goodies available in the gift packages below*. If you are interested in purchasing or have additional questions, please feel free to email info@atavolatogether.com!

(*Selections may vary, including wine)


25% off your entire order with promo code!

25% off your entire order

The weekend of steals and deals is upon us! Get 25% off your entire order with promo code BLACKFRIDAY15

Don’t miss this chance to get your delicious gluten free mixes for 25% off. This deal will start on Black Friday and end on Monday, November 30th!


Gluten Free Pumpkin Pie Recipe

Gluten Free Pumpkin Pie Recipe

 Easy Make Gluten Free Pumpkin Pie Recipe

(makes 2 pies)

Ingredients:

Pie Crust:

  • 1 pkg. At the Table Together Easy Make Gluten Free Original Focaccia Mix
  • 2 pie pans
  • 1 c. regular water (substitute for 1 c. club soda/sparkling water)

Pie Filling:

  • 4 c. mashed, cooked pumpkin
  • 2 (12 fl. oz) can evaporated milk
  • 4 eggs beaten
  • 1 1/2 c. packed brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. ground nutmeg
  • 1 tsp. salt

Instructions:

  1. Pour contents of bag, yeast and REGULAR water into a large bowl. Mix with a fork, wooden spoon, or mixer for 30 seconds
  2. Let it rest uncovered for 1 hour then gently, with your fingers, spread the dough into two pie pans
  3. Poke holes in crusts to ensure thorough cooking, set aside
  4. In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well.
  5. Pour into prepared crusts. Bake 40 minutes in convection oven or until a knife comes out clean after being inserted 1 inch from the edge.

“Fight Food Waste, Feed the Planet”

We had the pleasure of attending the World Food Expo in Milan, Italy in October, and we learned an abundance of amazing things, including the newest trend in world food: minimizing food waste. “Fight Food Waste, Feed the Planet” focused on providing direction for food waste prevention and invited prominent figures in lawmaking as well as non-governmental organizations to help address this massive issue.

Approximately 1/3 of all of the food produced around the world is either lost or wasted–around 1.3 billion tons a year (more than enough to feed the nearly 1 billion hungry people in the world). Wasting food is an ethical, economical, and environmental issue. We learned that ALL actors in the food chain can address this problem by preventing and reducing food waste while still providing quality assurance from farm to table.

At A Tavola, we believe that making a global difference starts in our homes and local communities. So we asked ourselves, what are some things that we can personally do to reduce food waste? Below are some tips that outline minimizing waste from the store to sitting down for mealtimes.

1. In the Store
Cutting back on food waste starts in the stores. Buy only what you need, staying realistic about your food consumption and keeping in mind that the funny looking produce may taste exactly the same.

2. At Home
In accounting, there is an inventory procedure known as FIFO (First In, First Out). As it turns out, this is a wonderful tool for minimizing food waste. When unpacking groceries, move older food to the front, stocking the newer items in back. This way, you focus more on what is set to expire.

3. During Mealtime
In the store, we suggested staying realistic about your consumption, this also applies to when you are sitting at the table. Stay in touch with your stomach to determine what you are going to eat and how much. If eating out, split the dish with a friend to make sure that those giant portion sizes go to good use.

For other wonderful ideas about how to cut back on food waste, see this article by Greatist.

Food waste exhibit at Expo Milano in October 2015

Food waste exhibit at Expo Milano in October 2015

 

 

 

 

 


Lemon Cakes for Dad

Gluten Free Lemon Cake

Gluten Free Lemon Cake

Gluten Free Lemon Shortcake with Berries and Cream

Gluten Free Lemon Shortcake with Berries and Cream

Lemon desserts are very popular, even with die-hard chocolate fans. I know, because I consider chocolate a necessary, daily food item! We developed At the Table Together Gluten Free Lemon Cake Mix based off recipes of traditional lemon Bundt cakes AND because the dads in our families love lemon. This Gluten Free Cake is perfect for sharing at the office, baking for friends or for family brunches and desserts. Here are several ways to serve your best Dad, homemade lemon goodness:

Gluten Free Lemon Cake Ingredients

Gluten Free Lemon Cake Ingredients

You will need 1 package: At the Table Together Gluten Free Lemon Cake Mix
2 eggs
1/2 cup olive or canola or avocado or coconut oil
1/2 cup lemon yogurt (or plain with 1/2 tsp pure lemon extract)

Follow the directions on the package.

Bake in muffin pans or in a layer cake pan, then slice and serve with strawberries and cream for dessert, OR

Gluten Free Lemon Cake Madeleines

Gluten Free Lemon Cake Madeleines

Bake in Madeleine pans for scrumptious snacking, OR

Gluten Free Lemon Cake Batter in Madeleine and Muffin Pans

Gluten Free Lemon Cake Batter in Madeleine and Muffin Pans

Stir in 1 cup fresh blueberries, sprinkle with cinnamon sugar and bake in muffin pans, OR

Gluten Free Lemon Cake Mix with Fresh Lemon and Berries

Gluten Free Lemon Cake Mix with Fresh Lemon and Berries

Make fantastic pancakes on a griddle or non-stick pan. Use low heat and cook for about 3 minutes on each side. Serve with fruit salad and powdered sugar.!!!

Gluten Free Lemon Pancakes with Fresh Fruit

Gluten Free Lemon Pancakes with Fresh Fruit

Cook, Eat, Laugh…Claudia


IMG_0944

Onions flowers

 

Onion flowers – Caramelized whole onions with Balsamic

Onion are sweet by nature and cooking them slowly caramelizes their natural sugar giving them a wonderful flavor. Try them next to a juicy steak or one of our focaccias.

You will need:

Several small onions, red, white or yellow.

Olive oil

Salt

Balsamic vinegar

Peel onions and cut them in 8 without cutting the rootIMG_0939

it will keep the onion together.IMG_0940

Sprinkle with oil, balsamic vinegar, salt and pepperIMG_0941

and bake at 350 for half an hour. IMG_0942

Enjoy next to a juicy steak or one of our focaccias. White onion… IMG_0944

…red onion. Buon appetito!IMG_0908

 

 

 


FRESH CHERRY CHUTNEY

Fresh Cherries in a Bowl

Fresh Cherries in a Bowl

Inspired by friends to use their home grown cherries in savory recipes, I created this easy Fresh Cherry Chutney which can be served in a variety of ways. It makes a great accompaniment to grilled fish, poultry, lamb, pork or beef. It tastes wonderful as a topping for focaccia – traditional or gluten free. It is especially tasty when served with baked brie. And it even works perfectly when stirred into risotto as I demonstrated on the cooking stage at the recent Festa Italiana, on Sunday May 31st, in Lodi, CA.

Fresh Cherry Chutney Ingredients

Fresh Cherry Chutney Ingredients

Place 1 cup pitted, chopped fresh cherries, 1/4 cup chopped onion; 1 TBS pine nuts; 1 clove garlic minced and  finely chopped fresh rosemary in a small saute pan with 2 TBS olive oil. Cook on low heat for about 10 minutes, stirring occasionally. Season with a little sea salt, add a dash of truffle oil and/or balsamic vinegar to taste.

Cherry Chutney Ingredients in a Pan

Cherry Chutney Ingredients in a Pan

 

Fresh Cherry Chutney Cooking

Fresh Cherry Chutney Cooking

Cook, Eat, Laugh…Claudia


Gluten Free Elephant Ears

Gluten Free Elephant Ear Cinnamon Sugar Cookies

Gluten Free Elephant Ear Cinnamon Sugar Cookies

When my kids were young they loved making Elephant Ears from their favorite Alphabet Cookbook.  I made the exact recipe, but substituted At the Table Together Gluten Free All Purpose Flour.  It is recipe ready and makes it easy to create homemade goodness from scratch.

Gluten Free Elephant Ear with At the Table Together GF Flour

Gluten Free Elephant Ears with At the Table Together Gluten Free Flour

Roll out the dough as indicated, using extra GF Flour on the work surface.  NOTE: I suggest using a piece of parchment paper because gluten free dough is softer and sticky.

Gluten Free Dough

Gluten Free Dough

Gluten Free Dough for Elephant Ears

Gluten Free Dough for Elephant Ears

 

 

 

 

 

 

 

 

Spread with butter, sprinkle with cinnamon sugar then roll and bake. Use parchment paper to help start the rolling process. Bake as directed and let cool on a wire rack.

Cook, Eat, Laugh…Claudia

 

 

 

 


Moms Love Chocolate

Make these fudgy and decadent Gluten Free Chocolate Brownie Cupcakes for one mom or many! They are the best for easy, anytime dessert or snacking gluten free goodness. The mix is quite versatile. You can substitute olive oil, avocado oil, coconut oil, vegetable oil or melted butter. Substitute coffee flavored yogurt for the vanilla yogurt and add 1/2 cup chopped nuts or gluten free chocolate chips.
Easy Frosting: Beat 1 cup room temperature butter and 6 cups powdered sugar until very creamy.  Add 1/2 to 1 teaspoon of your favorite flavoring: Pure Vanilla Extract, Pure Almond Extract or even liqueurs such as: Cointreau, Triple Sec, Cream de Menthe or Amaretto.

Find the mix in our shop at www.AtTheTableTogether.com.

gluten free delicious chocolate brownie cake dessert mom

Fudgy and Decadent Gluten Free Chocolate Brownie Cupcake.


Harvest Apples

Harvest Apples

Few of us are fortunate enough to have an apple orchard defining the perimeter of our property. But a Lodi friend, whose Gala trees – Buckeye Galas to be exact – grow tall and vigorous is quick to share a bushel right before harvest! I know I surprised her the other day, when I reached for the ones on the ground and designated them for applesauce. Lessons from my past came shining through: use as much of the garden bounty as possible. Growing up we had Pippin apple trees in our backyard. The fall season meant picking apples from the tree to store for winter eating and picking apples that had fallen to the ground to make into chunky applesauce and pies, which also meant plenty of practice sessions learning how to make flaky pie crusts.

APPLE RAW

My dad knew full well that a sliced apple placed on a plate gets eaten ten times faster than a whole one sitting in a fruit bowl!  He was very proud of his garden and eagerly cut and peeled apples for us to enjoy. Every weekend, he would work outside, both days/all day, spading, tending, grafting, watering, pruning and picking. And now at 88 years old brags that this has been the best form of exercise.

Easier than pie, Apple Crumbles are just as tasty! Here’s a simple recipe that I love to slip into an oven that has been working overtime on baked chicken, roast vegetables, cookies, etc. I often bake two at a time – one for my family and the other for a house-bound friend.

Harvest Apple Crumble

4-6       large apples, rinsed, peeled and sliced thin.
1/4       cup Port or Dry Sherry or Marsala
3          tablespoons sugar
1          teaspoon cinnamon

Topping:

2/3       cup all-purpose flour or gluten free flour mix
1/3       cup rolled oats
1/2       cup brown sugar, packed
1          teaspoon cinnamon
1/2       teaspoon sea salt
1/4       cup butter, (1/2 stick) cut into fourths

Preheat oven to 350*F. Grease or butter a 9 by 9-inch square baking pan.

Layer sliced apples in the bottom of the pan. Sprinkle with Port, Dry Sherry or Marsala, sugar and cinnamon.

APPLE CRISP SLICED APPLES

Stir together flour, oats, brown sugar, cinnamon and salt in a medium bowl. Add butter and “cut in” with 2 knives or a pastry blender until it is crumbly and the butter pieces are the size of peas.

APPLE CRISP BAKING CROP

Spread topping evenly over apples. Bake, uncovered, 45 to 50 minutes until top is light brown and the apples are tender when pricked with a fork. Serve warm with a generous scoop of vanilla or caramel-swirl ice cream. Cook, Eat, Laugh…Claudia.