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. […]

Amaranth Crackers with Cheddar and Pepitas

Makes : 35 crackers | Appetizers/Snacks Vegetarian

I recently had the opportunity to attend a party at Portland’s fabulous Cheese Bar in honor of my friend Ivy Manning‘s new cookbook, Crackers and Dips. Ivy prepared a spectacular spread for the party, which included not only Steve Jones’ finest charcuterie and cheeses, but also a sampling of homemade crackers, schmears and dips from the book. Always one to take care of her friends with food sensitivities, Ivy included THREE types of gluten-free crackers in the mix. Yay for inclusion! My favorite dip was the decadent Bacon and Caramelized Onion Jam, unless you count […]

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. […]

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 […]