Gluten-Free Archives - Page 11 of 12

Curried Mussels

Need to get a tasty, healthy dinner on the table? This curried mussels recipe is ready in under 30 minutes. As bonus, it features a sustainable seafood.

Mushroom, White Bean and Sage Soup

If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This vegan, gluten-free soup is hearty enough to make a meal with nothing more than a hunk of good bread.

When I lived on Corfu, souvlaki meant skewered cubes of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this lamb version to be utterly addictive; moist and tender with just the right amount of spice.

Creamy Corn Polenta

Starchy, last-of-the-season corn is actually ideal for this polenta, giving it a natural creaminess, while the vanilla brings out its sweetness.

No Work Slow-Roasted Tomatoes

I love the whole concept of canning, but more often than not I'll opt for low-heat and a deep freeze to preserve my summer plum tomatoes.

Watermelon-Basil Agua Fresca

This agua fresca is as refreshing as a slice of watermelon with a little hint of perfumed sweetness.

South-of-the-Border Steak Salad with Grilled Pepper & Corn Salsa

This is an ultimate summer steak salad, full of ingredients just begging to be picked up fresh at the farmers' market. It's a hearty dinner salad, but also makes great potluck or picnic fare.

Grilled Onions with Chile-Nut Puree

When I think of Mexico, I think of cebollitas (little onions), nestled in embers, turning buttery soft with a haunting smoky flavor. I like to wrap the charred tail around the bulb like wrapping string around a ball, then I scrape it through the flavorful paste and pop it in my mouth whole.

Romaine Slaw

Somewhere between a salad and a slaw, this dish makes a great side for grilled chicken or ribs.

South of the Border Melizansalata (Eggplant Dip)

I created this eggplant dip for a class I’m teaching at Rancho La Puerta Spa in Mexico to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata.

As featured in: