{gluten-free tomato casserole}

Yesterday my friends Sandra and Clemens came over for lunch.  They were visiting from Vienna
and today they are off to NYC!  I would love to be joining them.
New York is one of my favorite cities. There is so much to do!

I’m still riding high from the news that my hubby’s coming home for good -
Waking up this morning and thinking: Soon, we will be waking up next to each other everyday.

Wow. That will be amazing!

For yesterday’s lunch, I made a simple casserole dish and salad.
Light & perfect for a rainy summer afternoon.

{summer salad}

{yummy lunch:: &Little One’s food!}

 How’s everyone’s week going?

 What’s your favorite easy meal for summer days?

Gluten-Free Tomato Casserole
Serves 4


1 package of brown rice penne (454g / 16oz)
1 can of diced tomatoes, drained (796ml / 28 oz)
1 cup of grated marble cheese
1 Tbsp of basil
1 tsp hot pepper flakes
salt & pepper
2 Tbsp olive oil

Preheat oven to 350F

Following directions on pasta package, cook penne, drain water and let cool for 10 minutes.
In a medium sized casserole dish (I used my 24 oz french corningware dish) pour 1/2 tsp olive
oil and grease the bottom and sides.

Add a layer of pasta to the bottom, then a layer of diced tomatoes. Sprinkle with basil and a few hot
pepper flakes, shake of salt & pepper and a layer of cheese.  Repeat this step one more time, adding all the cheese to the top layer.  Pour the rest of the olive oil over the top of the dish.

Place uncovered in oven for 15 minutes.
Broil for 5-10 minutes, until cheese is bubbly and a bit brown.
Serve hot!

Summer Salad
Serves 4


250 g of mixed spring salad
1 tomato, chopped
3/4 cup of quartered artichoke hearts, marinated in oil
1/2 orange pepper, chopped

Dressing
1/4 cup balsamic vinegar
1/2 cup olive oil

Place all ingredients in a large salad bowl. Drizzle with dressing and toss lightly.
Ready to serve!