Tag Archives: gluten-free

A Gluten-free Guest: Roasted Seasonal Vegetables with Pesto

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Gluten-free is one of the hottest cooking topics around—and no longer the exclusive realm of those with celiac’s disease or gluten-intolerance. More and more diners are looking for strategies to cut down on wheat and grain products.  With that in mind, this week I’m delighted to welcome guest blogger, E. Chloé Lauer, an expert on gluten-free cooking and nutrition. Chloé has an enthusiasm for clean eating that’s infectious, and her approach is both practical and easy. And simply delicious. Chloé’s recipe prompted me to take a peek at our archives, to see how we stack up in the gluten-free world. You’ll notice a new gluten-free tag in our recipe index this week (right side bar), that should make it easier to identify wheat-free recipes. Watch how the category grows as I slog through the files over the next few weeks. 

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Zucchini and Chard Soup with Basil

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I don’t typically post recipes on the weekend.  Family life is full plus my publishing cycle centers on delivery day.  Occasionally there’s an exception though, when we cook up something truly special that makes use of the week’s delivery in a way we hadn’t anticipated earlier in the week.  A dish that warrants sharing.  This soup follows that pattern.  It was born of a crisper drawer loaded with leafy greens and a growing pile of zucchini, as the usual cadre of go-to recipes fell flat with my audience.  Something entirely different was needed.  A reach.  Despite its obviously healthy complexion, even those who wouldn’t normally give green soup a chance in this house were welcoming.

Zucchini and Chard Soup with Basil

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Quinoa Salad with Apple and Fennel Three Ways

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This salad is light and nutritious.  It’s also loaded with fennel—three versions:  the raw feathery fronds, braised bulb and toasted seeds.  For those less enamored with the licorice-like flavor of the raw vegetable, use more of the cooked bulb, and less fronds. Taste as you toss the salad, and let that be your guide.  Substitute candied nuts if you enjoy a hint of sweetness—I keep a bag of Trader Joe’s Candied Walnuts on hand.  No need to toast them; they’re ready straight out of the package.

Quinoa is an excellent vegetarian source of protein—and a complete one, unlike most other grains.  It offers a wide range of minerals and nutrients as well.

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Lentil Soup with Roasted Tomatoes

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Lentils are a healthy staple of the vegetarian diet, and a cheap, versatile protein source for anyone—meat-free or not.  They cook up quickly and add hearty body to a simple soup. I like Umbrian lentils from Italy—they hold their shape well with cooking—but any brown lentil will do. The flavor of this soup is amped up with a pint of roasted cherry tomatoes.  You could toss most any leafy green into the pot—kale, collards, mustard greens, chard.  Substantial leaves will need a bit more simmering to soften.  Try some chopped fresh herbs for serving—especially cilantro or mint.  And a last minute drizzle of fruity olive oil.

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Green Beans with Tomatoes and Garlic

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These beans are a cinch to make yet they’re loaded with complex flavor.  The tomatoes, onions and garlic cook down slowly, together in the pan, while the beans steam on top.  You may be tempted to stop cooking before the beans turn olive green.  Resist.  Crisp, bright-colored, barely-cooked beans aren’t the only way to go.  So keep on cooking, you’ll be rewarded if you do.

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