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 […]

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 […]

Chunky Guacamole

Makes : 4 servings | Appetizers/Snacks Dairy Free , Vegan , Vegetarian

My entire family’s heading to Oregon next week, so I’ve been busy thinking up meals that everyone will enjoy. I want to make sure there are plenty of healthy snacks around, too, to fuel the hikes, sand-dollar gathering, and bocce games we’re bound to enjoy. And while it’s simple to toss a container of hummus on the table, I tend to prefer something a little more special. Homemade guacamole can be as simple as smashing an avocado with a bit of salt, or a more elaborate concoction that’s hand-ground with a mortar and pestle. Mine […]

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 […]

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. […]