Roasted Mushroom Salad with Lemon-Chive Vinaigrette

Makes : 4 to 6 servings | Salads/Sides Vegetarian

In the scheme of things, I realize a recipe for “salad” isn’t akin to discovering a new star. Personally, I’ve never been overly enthused by salad since it’s so frequently an afterthought. There’s something so not special about dumping one of those bags of wilted, sopping wet greens into a bowl and topping it with a bottled mix of stale herbs and rancid oil. But this salad–delicate greens tossed with roasted mushrooms, shavings of cheese, and a simple lemon-chive vinaigrette–is special. It’s also easy to make. My original inspiration came from a mound of gorgeous […]

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, […]

Tuna-and-Radish Salad

Makes : 4 servings | Main Dishes , Salads/Sides

During my strolls through the Saturday Farmers’ Market, certain vegetables immediately catch my eye, while I tend to pass others without a second glance. What I’ve never quite understood is why radishes fall among the latter. They’re really quite beautiful to behold: bright, vibrantly colored orbs of red, shocking pink, candy-cane striped, or purple. Sure, their flavor is assertive, but what’s not to love about a peppery bite? In an effort to get past my dismissive attitude toward radishes, I decided to get to know them better. After toying around with them for days, I […]

Moroccan Sweet Potato Salad

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

Now that Memorial Day has passed (which in the Pacific Northwest means we’re down to only one more month of cold and rain), I start considering possibilities for great summer outdoor fare. I love the ease of throwing a simply marinated steak on the grill and bringing out platters of corn-on-the-cob and sliced tomatoes, but ideally I sneak in a more interesting side dish as well. One of my favorites, a roasted Moroccan Sweet Potato Salad, came about during a marathon potato-salad recipe development phase I had a few years back. Tired of mayonnaise-swathed boiled […]

Soba Noodles with Asparagus and Salsa Verde

Makes : 2 main dish or 4 side dish servings | Main Dishes , Salads/Sides Dairy Free

I have to admit, buckwheat soba was rarely a go-to ingredient for me before I started eating gluten free, but I’ve since changed my tune. Soba’s toothsome bite and bold flavor may be a tad overwhelming for some, but it’s exactly those traits that lured me to the buckwheat camp. Made from buckwheat flour (a gluten-free food, despite the “wheat” in its name), the brown noodles have a hearty chew and a hint of nuttiness. Soba tastes great hot, room temperature, or chilled, but because the noodles have a distinctive flavor, I either keep the […]

Jasmine Rice

Makes : About 6 Cups | Basics , Salads/Sides Dairy Free , Vegan , Vegetarian

A friend of mine recently asked me if I could show her how to cook rice. As I started rattling off all the amazing dishes we could cook together—biryani, paella, and risotto—she just looked at me and said, “No, I need to know how to cook rice. Plain, white rice.” I cook a lot of rice; it’s one of those things I throw on the stove without much thought. In reality, though, cooking rice makes a lot of people nervous. It shouldn’t. The most important thing to remember about rice is that all rice is […]