Lentil Salad with Toasted Almonds

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

Back-to-school time is always chaotic–soccer practices, piano lessons, and getting the kids back on their homework schedules. For those days when I just can’t get to the market, I like to keep a few “pantry meals” in my rotation. The dinners usually revolve around a starch, such as gluten-free pasta, rice, or lentils, plus a few easy additions that are likely lingering around my fridge. I keep several types of lentils in my pantry, but my favorite varieties for salads are either black beluga lentils or the French green “verte du Puy”. These particular lentils […]

Tropical Rice Salad

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

For those who prefer their grains processed and pulverized (think white bread), the mandate to “eat more whole grains” leaves many home cooks at a loss. But incorporating these foods into your daily routine can actually be quite simple — and fun. One of the easiest ways to introduce whole grains (grasses and seeds, too) into your repertoire: salads. Gluten-free salads made from rice, quinoa, buckwheat, wild rice, millet or even lentils and beans prove successful not only as side dishes but often as light main courses as well. In the case of this colorful rice […]

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 […]

Roasted Broccoli with Grated Parmesan

Makes : 2 to 4 servings | Salads/Sides Vegetarian

No matter what I’m serving for dinner, I always try to include at least one or two different vegetables with the meal. My kids aren’t huge vegetable eaters, but lately they’re increasingly willing to take a stab at something new, especially if it’s sitting right in front of them. Oftentimes I’ll set the vegetables out while I’m finishing up the rest of the meal, hoping the kids are hungry enough to just start nibbling at the green stuff. Sneaky, huh? Unless I’m making an entrée that’s incredibly simple, I tend to prepare vegetables in a […]

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, […]