A cooking resource for all levels
Recipes in this category require only gluten-free ingredients (on occasion, optional ingredients may not be gluten-free, but can be omitted).
It is important to understand that certain ingredients may be more or less prone to cross contamination during processing and it is ultimately up to you to ensure all ingredients you use are certified gluten free, if that is a concern for you. For example, oats frequently contain gluten, but they are not glutenous themselves and gluten free oats are available on the market.
This crisp fennel salad with olives possesses the perfect balance of flavors, and it looks as pretty as it tastes. It’s an interesting one for me, because I don’t especially like green olives! And yet here, alongside crunchy, aromatic fennel, bright citrus, and flavorful, salty cheese, they’re faultless. Although it’s at its very best freshly dressed, it also packs pretty well for a summer picnic.
A simple dessert that’s rich and light at the same time. With pink hues that are sure to delight the eye, and fresh, juicy raspberries harmonizing with the toasty, fruity notes of ruby chocolate. My mousse-like version has a few more steps than a traditional fruit fool, but it’s still quite quick and easy to make and has the added benefit of being more stable! Ruby chocolate raspberry fools are perfect for finishing off a fancy dinner or as a romantic Valentine’s Day treat. This recipe makes just enough for 2, but it doubles or triples easily if you want to make it for a group.
Tender squash, caramelized onions, goat cheese, black beans, and adobo come together with surprising ease to create a sweet, spicy, tart chorus of flavors that you need to be shoveling into your face ASAP.
Brownies are the bomb, but they do tend to be an empty-calorie sort of bomb. Sometimes, that’s perfectly fine, but wouldn’t it be nice to make them more often without sacrificing all of your dietary principles? While not low-calorie, my wholesome brownies are almost entirely made from whole foods, which means the calories aren’t empty at all, but rife with nutrients and fiber. In fact, the only added fat or sugar in the recipe is the modest handful of chocolate chips.
Snap pea & ricotta salad is one of my go-to summer dinner recipes. It’s fresh and unique, and has enough cheese and nuts to give it enough staying power to call itself a proper meal. The slicing is the only significant labor involved, which is also a big plus.
Mellow acorn squash roasted with onions and blended with sage and cream to become a rich, velvety soup. Thick and satisfying with a touch of cayenne.
I look forward to eggnog season every year; it’s one of my favorite holiday treats. I enjoy the store-bought stuff, but it’s not terribly high-quality, and the natural varieties have yet to impress me. I finally honed in on the right ratios and created this recipe: A smooth, pale yellow nog, flecked with just the right amount of nutmeg and perfumed with vanilla.
This quinoa bowl with pesto and green vegetables is wholesome and flavorful alone or topped with a poached or boiled egg. Asparagus and avocado are some of my favorite veggies to use, but you can choose from the list of ingredients based on what you’ve got.
Most of the time, one of my major goals when making granola is to get some nice chunky clusters going on. This granola transcends that concern entirely. It has more a muesli look; chock full of nuts and seeds with a nice crunch to it, and the way the brown sugar dissolves into milk makes one want to savor every bowl.
These red lentil fritters have been a favorite dinner in my household this year. All the goodness of lentils combined with crispy fried onion reminiscent of bhajis. Liberally apply a lemon-yogurt sauce and you’ve got a phenomenal meal or a hearty snack.