Link Love and a Recipe for you!

Here are a few finds from the web I recently stumbled across:

• Peanuts Anyone?
  
• Lecture from Wesley Burks (Duke) on the peanut allergy immunotherapy research on i tunes (Via Gina Clowes Twitter Feed)
• Interesting (although old - 2007) Comparison of School Food Allergy Emergency Plans to the Food Allergy and Anaphylaxis Network’s Standard Plan (PDF)
• School Lunches from around the world. The US versions are pretty awful looking.

And lastly, I'll leave you with an awesome aioli recipe (ok, it's just a fancy mayonnaise - why'd i have to go all french on you?). Technically you make an aioli by emulsifying egg yolks with olive oil and garlic, but I don't have time for that. I used some vegenaise and it worked like a charm! Since I used it, I guess this makes this recipe vegan, gluten free, and (I think) top 7 free, no? It has soy, so we just missed the top 8 mark - darn!

Green(ish) Aioli(ish)
In a blender, combine:

• 1 cup vegenaise
• 1/3 cup fresh lemon juice
• 1 tablespoon Dijon mustard
• the zest of 1 lemon
• 1 tablespoon finely minced garlic
• 1 tablespoon minced fresh parsley leaves (you could use dill, basil, taragon, chervil...)
  
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
  
• Salt to taste
  

Whiz it all together until you have a smooth creamy mixture that's combined. I took it all the way so there wouldn't be an option to pick any of the green out (isn't that what all little kids try to do?). It turned a lovely light green color. So Pretty!

I made this for our anniversary dinner on Tuesday night (8 years - woo hoo!) and it was a huge success. I was practically licking the bowl (and maybe you might have caught me foraging through the fridge later that night looking for other things to dip in it).

Try this with grilled chicken, gilled veggies, tofu, dip fries in it, cut up raw veggies, pita chips. It's so tasty you might just want to put a dab behind each ear. Enjoy!