Grilled Pork-and-Rice-Noodle Salad

Makes : 4 servings | Main Dishes Dairy Free

For the past month or so, stories of record-breaking heat waves across the country have dominated the news headlines. Although we’ve been spared from much of it here in the Pacific NW (in fact, many people tire of us complaining that it’s not warm enough), I got a glimpse of some pretty oppressive heat during my summer travels. There were moments of our week-long trip to New York City (my old stomping ground and very favorite restaurant city) when I barely even wanted to eat! Almost no dish would have been light enough to counteract […]

Red Curry Chicken Kebabs

Makes : 4 servings | Main Dishes Dairy Free

In my constant quest for gluten-free Asian food, I often turn to dishes from Thailand or Vietnam. Since Southeast Asian cuisines are more dependent on fish sauce (often called nam pla or nuoc mam) than wheat-heavy soy sauce, many traditional foods can be enjoyed without substitution. This isn’t to say you should let your guard down when ordering Thai or Vietnamese food: Oyster sauce, hoisin sauce, yellow bean sauce, Maggi seasoning, sweet soy sauce, wonton skins, and more can still contain gluten. But many of may favorite dishes, including vibrant chopped meat salads with toasted […]

Summer Quinoa Salad

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

Oftentimes in the summer I don’t feel like eating (or preparing) big, heavy meals. I’d love to subsist on leafy green salads alone, but truthfully that’s never been my style. I’m a girl who needs a hearty plateful of food. For me, “just a salad” means vegetables, grains, beans, perhaps a little tuna or chicken–something more satisfying than a heap of lettuce. I find myself keeping cooked grains and beans on hand and then throwing together side- or main-dish salads in a jif. Your gluten-free options are quite plentiful; try quinoa, rice, wild rice, millet, […]

Spicy Mango Sauce

Makes : about 1 1/2 cups | Basics Dairy Free , Vegan , Vegetarian

One of my tricks for coming up with quick weeknight recipes involves whipping up a few sauces over the weekend and then keeping them in the fridge for later. This particular sauce, from my book “The Gluten-Free Asian Kitchen”, can be made about three days ahead of time. In the book it’s used to accompany Salad Rolls with Crab and also Roasted Pork Meatballs, but you could use it to gussy up a simple grilled chicken, pork tenderloin, or shrimp. Since finding a perfectly ripe mango is notoriously difficult, I usually pick up a bag […]

Romesco Sauce

Makes : about 1 1/3 cups romesco sauce | Basics Dairy Free , Vegan , Vegetarian

Romesco sauce makes me think of Spain. I’ve never actually been there, but I can imagine a platter of simply grilled shellfish dotted with boldly flavored romesco and it makes me hungry. The sauce, a classic combination of dried sweet chiles (ñora), tomato, garlic, ground nuts (usually almonds or hazelnuts), olive oil, and a touch of vinegar, originates from the city of Tarragona in the Catalan region of Spain. A piece of fried bread acts as thickener for the romesco, something to keep in mind if you’re dining out. Romesco sauce is rarely gluten free. I […]

Shrimp Sauté with Thyme Grits

Makes : 4 servings | Breakfast/Brunch , Main Dishes Dairy Free

I’ll never forget my first experience with grits. I suspect Southerners taste grits right around their first birthday, but I was a full-fledged adult, enjoying brunch with friends in New York City, when the urge struck. Never one to enjoy true breakfast food after about 8 a.m., I opted for the shrimp and grits, the most savory sounding dish on the menu. The first bite was a revelation: creamy yet textured grits, rich from copious amounts of butter and cheese, punctuated with bits of chopped garlicky shrimp. But it was the poached egg with its […]