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 […]

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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 […]

Magic Mushroom Broth

Makes : Makes about 2 1/2 quarts | Soups/Stews Soups/Stews , Vegan , Vegetarian

I’ve spent a tremendous amount of time in the kitchen lately, mostly developing recipes for my new brassicas cookbook (all my favorites–cauliflower, Brussels sprouts, kale, broccoli, bok choy, cabbage…), but also simmering up soups and broths for sick friends. This mushroom broth is something I’ve made repeatedly  over the past year, and it has been particularly nourishing to friends who have lost their appetites to chemo and radiation. The circumstances, of course, are far from ideal, but I’m always glad when I can help a friend along with their recovery through my efforts in the kitchen. […]

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 […]

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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 […]

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Roasted Fingerling Potatoes with Greek Flavors

Makes : 4 to 6 servings | Salads/Sides Vegetarian

When I looked at the calendar on Monday to see what the week had in store for me, I realized I’m actually in the midst of a very special occasion. It was exactly five years ago this week that I went gluten free! Five years since I made what seemed like a drastic change to my diet in exchange for a drastic–and wholly beneficial–change in my health. And knowing what I know now–that the foods I choose to eat can either make me sick or they can make me healthy, I would never turn back. […]