Grilled Baby Bok Choy with Miso Butter

Makes : 4 servings | Featured Recipe , Salads/Sides Vegetarian

I tend to cook a lot of Asian food (probably not a surprising statement from the author of The Gluten-Free Asian Kitchen), and one of my favorite staples is miso paste. If you’re not familiar with miso paste, it’s a common ingredient in Japanese cooking, made from a combination of fermented soybeans plus a grain. Rice is used most frequently, but it can also be made from barley or other grains as well. (Be sure to always check the label to make sure it’s gluten free—you’re basically looking for soybeans, rice, and salt.) Miso adds […]

Roasted Broccolini With Winey Mushrooms

Makes : 4 servings | Featured Recipe , Salads/Sides Vegetarian

If you follow me on social media, it may seem like you’ve been hearing about my new Brassicas cookbook forever. (Sorry about that.) Bringing a cookbook to life takes a long time–two years in this case–and when release date approaches it’s hard to contain the excitement. Well the time has finally come, and I’d like to officially announce the birth of my new baby, Brassicas: Cooking the World’s Healthiest Vegetables. What are brassicas, you ask? I bet you already know them well. The group, sometimes referred to as the “cabbage family” or “cruciferous vegetables” includes familiar […]

Wild Rice Dressing with Buttered Pecans

Makes : 6 or more servings | Salads/Sides Vegetarian

Holiday meals can look like a minefield to those who are gluten free, with stuffing, rolls, gravies and pies infiltrating nearly every inch of the buffet. But fear not, friends, as a well-placed side dish or two can salvage the meal for everyone. Though I occasionally recreate gluten-heavy classics (example: substitute gluten-free bread in traditional bread stuffing), I’m much more likely to create naturally gluten free recipes that pair well with the rest of the meal. In this case, earthy wild rice, buttered pecans and dried cranberries will surely be a hit in their own right. […]

Sweet Potatoes with Savory Granola

Makes : 6 to 8 servings | Salads/Sides Dairy Free

Every year I add another “remake” to my gluten-free Thanksgiving repertoire and this year I’m tackling the sweet potatoes. Traditional sweet potato casseroles don’t necessarily contain gluten, but the cloying combination of marshmallows, brown sugar, and sometimes corn syrup is just too sweet for my taste buds. I actually enjoy the flavor of sweet potatoes, and masking them under a dome of candy just doesn’t allow their true personalities to shine. For my modern twist on the classic, I roast the sweet potatoes to caramelize their natural sugars and then mash them with broth and […]

White Bean Salad with Tuna and Watercress

Makes : 4 servings | Main Dishes , Salads/Sides

My apologies for having gone missing in action. (Apparently I can’t walk and chew gum at the same time.) I’ve been working on recipe development and writing for my next cookbook, The Brassicas: Learning to Cook the World’s Healthiest Vegetables, which will be published by Ten Speed Press next spring. I’ll be wrapping up the manuscript over the next few weeks, and hopefully you’ll be hearing a lot more from me at that point. Turns out one of my favorite brassicas (if I could possibly choose) is cress–either watercress or land cress–and it’s the perfect […]

Thanksgiving Green Bean Casserole

Makes : 6 to 8 servings | Salads/Sides

We all know the holiday season gets tricky when you’re gluten free (buffets! cocktail parties!) and Thanksgiving is certainly no exception. For many, Thanksgiving dinner involves a set-in-stone menu, and any changes to the norm would elicit great protest. So how do you keep things safe for those who are gluten free without messing with everyone else’s traditions? One dish at a time. This year I decided to tackle a classic turkey day staple, the green bean casserole. In its original form, green beans are tossed with gluten-heavy “cream of mushroom” soup and then topped […]