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 […]

Atole

Makes : 4 servings | Beverages Dairy Free , Vegan , Vegetarian

I felt a little skittish posting a recipe for a warm beverage this late in March (we should be thinking asparagus, right?!), but then I awoke to 35° with snowflakes falling from the sky. Go figure this Portland weather! Normally I’d be miffed by the late-season snow, but since I’ll be sipping a cocktail on the beach in Hawaii tomorrow at this time, I’ll let this one slide. Back to the cold weather…while researching Latin and South American grain dishes for some upcoming classes, I stumbled upon multiple recipes for beverages that incorporate grains. Needless […]

Quinotto

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

There’s a Peruvian restaurant in Portland called Andina that makes one of the most delicious gluten-free dishes I’ve ever had. They call it “quinotto”, a play on words suggesting quinoa cooked in broth, risotto-style. Andina’s version is chock full of vegetables–beets, mushrooms, and more–and topped with Grana Padano cheese and a drizzle of truffle oil. It tastes so good for you, yet completely decadent all at once. I wanted to reproduce the dish at home, or at least come up with one that’s similar in spirit. Andina’s chef was kind enough to walk me through […]

Shaved Fennel and Parsley Salad

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

I’m having trouble getting back to work this week. After two weeks of holiday cheer, not to mention a month filled with parties and events, it’s hard to saddle up back at the desk. Staying gluten free over the holidays wasn’t much of a problem, but I always feel a bit off my game after so many heavy meals and a little more meat (and sugar) than usual. I welcome the new year with a tinge of excitement over getting healthier foods back on our table. One easy way to do this is by pulling […]

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, […]