Zesty Tomato-and-Roasted-Pepper Salad

Makes : 4 servings | Salads/Sides Dairy Free , Vegan

I grew up in the Midwest, where tomato season comes on fast and furious, but then fizzles out by the end of August. In Oregon, our local tomatoes get a slower start, but these late bloomers often last straight into the beginning of fall. When the weather is hot, it’s hard to beat a simple salad of sliced tomatoes with olive oil and sliced sweet onion. But as summer passes, I start dressing them up a bit more, pairing the tomatoes with bold flavors like roasted peppers, briny capers and meaty olives. This substantial mix […]

Chunky Guacamole

Makes : 4 servings | Appetizers/Snacks Dairy Free , Vegan , Vegetarian

My entire family’s heading to Oregon next week, so I’ve been busy thinking up meals that everyone will enjoy. I want to make sure there are plenty of healthy snacks around, too, to fuel the hikes, sand-dollar gathering, and bocce games we’re bound to enjoy. And while it’s simple to toss a container of hummus on the table, I tend to prefer something a little more special. Homemade guacamole can be as simple as smashing an avocado with a bit of salt, or a more elaborate concoction that’s hand-ground with a mortar and pestle. Mine […]

Quinoa Salad with Chicken and Grapes

Makes : 4 servings | Main Dishes , Salads/Sides Dairy Free

If you envision chicken salad as a big bowl of mayonnaise-coated chicken—and little else—it’s time to rethink the possibilities. In this updated combination, the chicken takes a backseat to quinoa, a protein-rich, gluten-free grain. I toss the two with grapes and celery for crunch and cumin-lime vinaigrette for the perfect summer picnic fare. Quinoa cooks quickly–start to finish in under 15 minutes–and you can even make it a day or two ahead. I often grab a rotisserie chicken from the market (make sure it’s gluten free) and dice up the meat for the salad. You […]

Wild Rice Salad with Smoked Fish

Makes : 4 to 6 servings | Main Dishes , Salads/Sides Dairy Free

With summer rapidly approaching, I like to have several recipes for on-the-fly gluten-free grain salads in my back pocket. Perfect for picnics or just a simple dinner, you can create your own salad based on ingredients you have around. Start with a cooked grain or bean–wild rice, rice, quinoa, or lentils, for example–add some protein (or not), crunchy vegetables, and a bright vinaigrette to tie it all together.  You can even cook the grains a day or two ahead; keep them refrigerated until you’re ready to assemble the salad. This wild rice salad, for example, […]

Stir-Fried Sugar Snap Peas and Radishes

Makes : 4 servings | Salads/Sides Dairy Free , Vegan , Vegetarian

Usually by early May the Portland Farmers’ Markets are bursting with gorgeous spring crops: delicate greens, the newly fashionable “rabes”–turnip rabe, kale rabe, collard rabe–asparagus, carrots, peas, rhubarb and radishes. When the market is in full swing, I tend to base much of my meal planning on what’s available now, using the generosity of the season as my guide. Sometimes the produce looks so appealing I even pick up items that aren’t generally part of my repertoire. This week I couldn’t resist the radishes. Always a fan of the mantra “what grows together goes together”, […]

Buckwheat Salad with Asparagus, Roasted Peppers & Smoky Dressing

Makes : 4 to 6 servings | Salads/Sides Dairy Free , Vegan , Vegetarian

Last week I had the opportunity to teach a Spring gluten-free salads class at Bob’s Red Mill. The teaching kitchen at Bob’s sits in the back of their Whole Grain Store, a wonderland of grains, beans, lentils, flours, and more. I could easily spend a whole afternoon lolling through the aisles, picking up inspiration at every turn (millet grits anyone??). My menu consisted of six salads, one of each based on brown rice, wild rice, lentils, white beans, quinoa, and–one of my favorite things–buckwheat groats. (If you’re unfamiliar with buckwheat groats, here’s a close-up of […]