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Travers Day treats with Amy Rota Poulin

Created: 08/23/2014 10:24 AM WNYT.com
By: Jaired Crofut

Food Truck Dogs

Ingredients:

1 package of King Arthur Flour’s Gluten Free Pancake Mix (Make large pancakes according to directions on box)

Your favorite gluten free sausage links or hot dogs (or both)

Roasted Shrimp

Toppings:

Caramelized Onions

Grilled Veggies

Smoked Gouda

Goat Cheese

Seriously Sharp Cheddar Cheese

Organic Baby Greens

Kalamata Olives

Gluten Free Ketchup

Horseradish Mustard (gluten free)

Fresh Strawberries

Fresh Basil

Make the pancakes according to the directions on the box. To make the pancake even more delicious add ¼ cup caramelized onions to the batter before cooking. Remember when pouring to make sure you make the pancakes large enough to hold a hot dog.

Grill, roast, or boil your hot dogs and sausages until they are thoroughly cooked.

Place all toppings in small bowls or on one large platter. To assemble your track side dog, place a hot dog or sausage in the middle of a gluten free pancake just like you would a hot dog bun. Load to the top with goodness and enjoy!!

*Quick Tip: Pancakes make a great vessel for all kinds of on the go sandwiches!!

Potato Salad

Ingredients:

½ cup white balsamic vinegar

2 tablespoons gluten free horseradish mustard

½ cup extra virgin olive oil

3 ounces of fresh basil

1 clove fresh garlic, peeled

½ teaspoon Himalayan salt

¼ teaspoon freshly ground pepper

1 bunch of scallions, sliced

1 quart of purple green beans 

1 quart of grape tomatoes, cut in half

5 pounds of fresh potatoes (Yukon gold and red), washed and cut into bite size pieces.

Place a large pot filled three quarters full with water on high heat. Add potatoes to the pot and let cook until fork tender. Once the potatoes are cooked, drain and gently rinse with cold water. Place in a large bowl.

While the potatoes are cooking, add the white balsamic vinegar, mustard, garlic, extra virgin olive oil, fresh basil, Himalayan salt and ground pepper to a food processor or blender. Blend until smooth.

Add the sliced scallions, purple green beans , and tomatoes to the cooled potatoes. Add basil dressing and gently toss until the potato salad is evenly coated.

This is a great dish for taking with you on the go. You can make this crowd pleasing recipe up to a day in advance.

*Quick Tip: Be sure to visit your local farmer’s markets and farm stands for delicious produce and new culinary adventures. I love the purple green beans, they add fun and flavor to this potato salad!!

Sangria

Ingredients:

1 bottle of Saratoga Winery’s Whitney’s White

4 fresh peaches, sliced

1 pint of fresh raspberries

1 inch of fresh ginger, peeled & grated

2 bottles of all natural gluten free premium ginger ale

Fresh basil

2 ounces of gluten free ginger liquor

2 ounces of Core Black Raspberry Vodka

In a large pitcher, mix all ingredients together. Cover and refrigerate for 30-1 hour. Pour your Starting Gate Sangria into glasses or mason jars and garnish with a sprig of basil and fresh raspberries.

*Please enjoy responsibly. Cocktail is for adults over age 21 only.*

Starting Gate Sangria Mocktail

Amy Rota-Poulin Copyright 2014.

Ingredients:

1 bottle of organic white grape juice (32 ounces)

4 fresh peaches, sliced

1 pint of fresh raspberries

1 inch of fresh ginger, peeled & grated

2 bottles of all natural gluten free premium ginger ale

Fresh basil

In a large pitcher, mix all ingredients together. Cover and refrigerate for 30-1 hour. Pour your Starting Gate Sangria over ice into glasses or mason jars and garnish with a sprig of basil and fresh raspberries. Fruity and refreshing!!

Albany

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