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, […]

Nectarine and Blackberry Crisp

Makes : 6 servings | Desserts Vegetarian

When we first moved to Oregon, I found myself caught off guard by the sheer bounty and variety of summer fruits. I felt like such an amateur at the farmers’ market, inquiring about the blackberries, when everyone around me referred to “marionberries”, “black caps”, and “evergreens”. These folks know their berries! We returned home with flats of berries, determined to familiarize ourselves with the intricacies of each one, and sat in the lawn lazily making our way to the bottom of the box.  Our daughter, seen here seven years ago, remains a dedicated berry enthusiast […]

Spicy Mango Sauce

Makes : about 1 1/2 cups | Basics Dairy Free , Vegan , Vegetarian

One of my tricks for coming up with quick weeknight recipes involves whipping up a few sauces over the weekend and then keeping them in the fridge for later. This particular sauce, from my book “The Gluten-Free Asian Kitchen”, can be made about three days ahead of time. In the book it’s used to accompany Salad Rolls with Crab and also Roasted Pork Meatballs, but you could use it to gussy up a simple grilled chicken, pork tenderloin, or shrimp. Since finding a perfectly ripe mango is notoriously difficult, I usually pick up a bag […]

Romesco Sauce

Makes : about 1 1/3 cups romesco sauce | Basics Dairy Free , Vegan , Vegetarian

Romesco sauce makes me think of Spain. I’ve never actually been there, but I can imagine a platter of simply grilled shellfish dotted with boldly flavored romesco and it makes me hungry. The sauce, a classic combination of dried sweet chiles (ñora), tomato, garlic, ground nuts (usually almonds or hazelnuts), olive oil, and a touch of vinegar, originates from the city of Tarragona in the Catalan region of Spain. A piece of fried bread acts as thickener for the romesco, something to keep in mind if you’re dining out. Romesco sauce is rarely gluten free. I […]

Shrimp Sauté with Thyme Grits

Makes : 4 servings | Breakfast/Brunch , Main Dishes Dairy Free

I’ll never forget my first experience with grits. I suspect Southerners taste grits right around their first birthday, but I was a full-fledged adult, enjoying brunch with friends in New York City, when the urge struck. Never one to enjoy true breakfast food after about 8 a.m., I opted for the shrimp and grits, the most savory sounding dish on the menu. The first bite was a revelation: creamy yet textured grits, rich from copious amounts of butter and cheese, punctuated with bits of chopped garlicky shrimp. But it was the poached egg with its […]

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 […]