I made Michael Chiarello's Quinoa Pasta with Salsa Verde, Gremolata, and Tomatoes for viewing tonight's season finale of Top Chef Masters. He won the vegan/soy-free/gluten-free challenge with this recipe and I can see why he won. Although the Rick Bayless tamales were earthy and comforting, this dish is bolder and more complex.
I also made this Grilled Homemade Flatbread as an accompaniment and we're going to have donut peaches and strawberries from our CSA for dessert.
Here are the ingredients I found for the dish - the crackers were the only plain gluten-free crackers I could find at Whole Foods and as I suspected there doesn't seem to be a single cornichon in all of New Mexico. I used the smallest dill pickles I could find at Whole Foods instead for the salsa verde.
I am seriously in love with his gremolata topping and need to keep a quantity around at all times to jazz up Italian meals.
Not to be forgotten, I also made a Chef Hubert Keller recipe from his web site which I'll show you next.