Tag Archives: gluten-free

Warm Wild Rice Salad with Dried Fruit and Nuts

Rice Stuffing

I am just going to come out and say it: I am not a fan of turkey stuffing (or dressing), and neither is my family. Whenever I make stuffing, it sits uneaten at the Thanksgiving table, before banishment to the refrigerator, labeled “leftover,” where it continues to sit for days, forlorn, neglected, and, frankly, wasteful. So, now I don’t make a stuffing for our turkey. Instead, I jam bunches of fresh herbs, such as parsley, thyme, and sage, as well as wedges of lemon or orange in the cavity to provide aroma and moisture while the turkey roasts. For serving, I provide potatoes and a grain dish to balance and fill out the feast. This rice salad is always a hit. It’s a great gluten-free starch substitute for stuffing, and the dried fruit and nuts stud the rice like festive jewelry, providing a pretty addition to the holiday table. Feel free to mix up the fruit and nuts, substituting raisins, chopped prunes, dried figs, walnuts or hazelnuts. For a vegetarian option, substitute vegetable stock or water for the chicken stock.

Wild Rice with Dried Fruit and Pecans

Serves 6.

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely diced
1 ½ cups wild rice or wild rice blend
1 garlic clove, minced
3 cups chicken stock
2 teaspoons fresh thyme
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
½ cup chopped dried apricots
½ cup dried cranberries
½ cup chopped toasted pecans or walnuts
½ cup chopped Italian parsley leaves

Heat the oil in a medium pot or Dutch oven over medium heat. Add the onion and carrots and saute until they begin to soften, 3 to 4 minutes. Add the rice and garlic and cook, stirring, 1 minute. Add the chicken stock, thyme, salt and black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is tender but not mushy, about 45 minutes. Remove from the heat and stir in the  dried fruit and pecans while fluffing the rice with a fork. Let stand, partially covered,  for 10 minutes. Stir in the parsley and transfer to a serving bowl. Serve warm.

Autumn Chopped Salad with Cauliflower, Kale, and Carrots

kale-chopped-salad-tastefood

It’s getting chilly outside, and while warm and comforting food is high on the crave-list, it’s more important than ever to keep eating salads, brimming with healthy nutrient-rich veggies and grains. The good news is that cooler weather enables us to fortify our salad bowls, transforming the light and wispy summer salad into a hearty healthy autumn bowl.

You can treat your salad just like your winter wardrobe, and pile on the layers. Mix and match your favorite winter greens, such as kale, spinach, and chicories, and layer them with chopped root vegetables and crucifers, and a shower of grains, such as quinoa, wheat berries or rice. These salads hold up well, and don’t mind a little standing while fully dressed, either – which is great for do-ahead assembly.

Chopped Cauliflower, Kale, and Carrot Salad

Serves 4 to 6

1 bunch curly green kale, tough ribs removed, leaves coarsely chopped
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 carrots, peeled, coarsely grated
2 scallions, white and green parts thinly sliced
1/2 head medium cauliflower, florets finely chopped
1/2 cup cooked quinoa
1/2 cup Italian parsley leaves, chopped
1/3 cup dried cranberries
1/4 cup pepitas or sunflower seeds

Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. In a large bowl, rub the kale leaves with the lemon juice, olive oil, and salt until thoroughly coated. Add the remaining salad ingredients.
2. Whisk the dressing ingredients in a small bowl. Drizzle over the salad and toss to combine.

Beet Hummus

beet-hummus

You may have seen beet hummus before – that dip that transcends all dips, the upstager on the party table, flamboyantly fuscia in color, with FIESTA written all over it. Yep, that would be the beet hummus. Sure, the name is rather frumpy, but it makes up for any nomenclatural dowdiness with its captivating vibrance and sweet earthiness tinged with citrus and spice. It’s a looker, it tastes great – and it’s healthy, too.

beet-hummus-tastefood

Beet Hummus

This dip is not only delicious, it’s a nutrient bonanza when served with a kaleidoscope of raw carrots, watermelon radishes, and cucumber wedges for dipping. Eating all your veggies never tasted so good.

Makes about 2 cups

2 to 3 medium red beets, about 12 ounces, roasted until tender, skin removed
1 (15-ounce) can chickpeas, drained and rinsed
2 garlic cloves
1/4 cup fresh lime juice (or half lemon/half lime)
1/4 cup extra-virgin olive oil
1/4 cup tahini
1 teaspoon Sriracha
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

1. Place all of the ingredients in the bowl of a food processor and process to blend. Add more oil to your desired consistency (it should be a little thick) and taste for seasoning.
2. Transfer to a bowl and garnish with finely grated lemon zest, chopped mint, and a drizzle of olive oil. Serve with pita and cruditees.

Tomato, Corn, and Quinoa Bowl with Kale and Avocado

Corn Quinoa SaladTomato, Corn and Quinoa Bowl with Kale and Avocado

When it’s too hot to cook try a big bowl of salad for a meal. Not just a simple garden salad – but a satisfying bowl layered with crisp fresh veggies, grains, legumes, and herbs. This salad bowl is fortified with protein-rich quinoa, tumbled with the classic summer trio of sweet corn, tomato, and avocado. Whether you call it lunch or dinner, it’s guaranteed to hit the spot.

Tomato, Corn, and Quinoa Bowl with Kale and Avocado
Serves 4

Dressing:
2 tablespoons lime juice
1 tablespoon balsamic vinegar
1 small garlic clove
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of hot sauce, such as Tabasco
1/2 cup extra-virgin olive oil

Salad:
1 small bunch Tuscan/Lacinato kale, ribs removed, torn into bite-size pieces
Extra-virgin olive oil
Salt
3 scallions, white and green parts thinly sliced
2 ears of corn, husked, kernels cut from the cobs
1 red bell pepper, diced
1 poblano pepper, diced
1 cup cherry or grape tomatoes, halved
1/2 cup tricolor or red quinoa, cooked and cooled
1 small handful Italian parsley leaves, chopped, about 1/2 cup
1 small handful cilantro leaves, chopped, about 1/2 cup

1. Whisk all of the dressing ingredients, except the oil, until blended. Add the oil in a steady stream, whisking constantly to emulsify.
2. Place the kale in a large bowl. Lightly drizzle with oil and a sprinkle of salt. Rub the leaves until thoroughly coated, about 1 minute.
3. Combine all of the remaining salad ingredients, except the avocado, in a separate bowl. Pour 1/4 cup of the dressing over the salad and gently stir to combine. Mound the salad over the kale. (Or divide between individual serving bowls.) Top with avocado and drizzle with additional dressing to taste.

Blackberry Clafoutis

Blackberry Clafoutis TasteFood

Got berries? If you’re like me, it’s impossible to resist the baskets of fresh summer berries at the farmers’ market. If you have more restraint than me and you haven’t gobbled your berries up yet, here’s a great way to add them to a dessert. Clafoutis is a French flan-like dessert consisting of fresh fruit baked in a custardy batter. It’s light and elegant, gently sweet, and redolent with your favorite fruit. Berries work well because their juices seep into the clafoutis while it bakes. You can also use cherries, plums, and pears.

Blackberry Clafoutis
Makes 1 (9-inch) gratin or 2 (5-inch) gratins

1 tablespoon unsalted butter, softened
2/3 cup sugar
3 large eggs, room temperature
3/4 cup heavy cream
3/4 cup whole milk
1/3 cup all-purpose flour (or almond flour)
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
12 ounces fresh berries, such as blackberries, blueberries, raspberries
Confectioners’ sugar for dusting

1. Preheat the oven to 375°F. (190 C.) Butter a 9-inch gratin dish.
2. Beat the sugar and eggs in bowl of electric mixer until light and fluffy, about 3 minutes. Mix in the cream, milk, flour, lemon zest, vanilla and cinnamon until blended..
3. Arrange the berries in the gratin dish and pour the custard over the fruit.
4. Transfer to the oven and bake until the filling is golden brown and set, about 35 minutes. (If using smaller dishes, the baking time will be slightly reduced).
5. Remove and cool slightly. Before serving, dust with confectioners sugar. Serve slightly warm or at room temperature with whipped cream.

Shrimp, Avocado, and Grapefruit Salad

avocado shrimp salad

It may sound cliche, but “less is more” and “what you see is what you get” are perfectly descriptive of this clean and refreshing salad. Layered with citrus, briny shrimp, sweet onion, and creamy avocado, each ingredient hits the right spot and unites in a light and lovely summer lunch or salad course.

Shrimp, Avocado, and Grapefruit Salad
Serves 2 to 4

1/2 small red onion, thinly sliced
Salt
Fresh lime juice
Extra-virgin olive oil
12 large (16/20) shrimp, peeled and deveined, tails intact
Extra-virgin olive oil
Freshly ground black pepper
1 large avocado, halved, pitted and cut into 1/4-inch slices
1/2 ruby grapefruit, sectioned, membranes removed
2 tablespoons chopped Italian parsley leaves

1. Salt the onion slices and place in a colander in the sink or over a plate for 20 minutes. Rinse with cold water and blot dry, then toss the slices with 1 tablespoon lime juice.
2. Heat 1 tablespoon oil in a skillet over medium-high heat. Season the shrimp with salt and pepper, add to the skillet, and cook until colored on both sides and cooked through, 3 to 5 minutes, turning as needed. Transfer to a plate.
3. Halve and pit the avocado, then cut into 1/4-inch slices
4. Cut away the skin and pith of the grapefruit, then cut away the membranes and seed the segments.
5. On individual serving plates, layer the avocado, grapefruit, onion, and shrimp. Drizzle with olive oil and a squeeze of lime juice. Season with salt and pepper and garnish with parsley. Serve immediately.

 

Black Lentil Salad with Asparagus and Egg

black lentils bowl tastefood

Asparagus and egg pair well together – especially in the spring. In this hearty salad, they team up with black lentils. These shiny pellets are nicknamed Beluga lentils because of their resemblance to caviar. Black lentils remain firm when cooked, which makes them a great addition to salads, and their inky dark color provides vivid contrast to bright vegetables. Like brown or green lentils, black lentils are a superb source of iron, fiber, protein, folate and magnesium. Plus, they are easy on the wallet. Not bad for a little legume.

black lentils salad tastefood

Black Lentil Salad with Asparagus, Kale, Egg

For a larger salad, arrange the lentils on a bed of mixed greens or arugula.
Serves 3 to 4 as a side dish.

1 1/4 cups black lentils
3 cups water
Salt
6 to 8 thin asparagus
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
2 spring onions, white and pale green parts thinly sliced
2 hard boiled egg yolks, crumbled
1 red jalapeno pepper, minced
1 1/2 cups shredded kale
1/4 cup chopped parsley
1/4 cup cilantro

1. Rinse and pick over the lentils to make sure there are no small stones. Combine the lentils and water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, partially cover and simmer until the lentils are tender but still firm, about 25 minutes. Drain, transfer to a large bowl and cool to room temperature.
2. While the lentils are cooking, blanch the asparagus. Bring a wide pot of salted water to a rolling boil. Add the asparagus and cook until bright green and crisp tender, about 1 minute. Drain and rinse under cold water to stop the cooking process. Cut off and reserve the tips, and slice the stalks into 1/2-inch pieces.
3. Whisk the garlic, oil, lemon juice, mustard, 1/2 teaspoon salt, and the black pepper in a small bowl. Pour over the lentils and toss to coat. Add the asparagus tips and stalks, the spring onions, 1 crumbled egg yolk, the jalapeno, kale, parsley and cilantro. Gently stir to combine. Taste for seasoning – you might need more salt. If the salad is too dry at this point, drizzle with a little extra oil.
4. Transfer the salad to a platter or divide among serving plates. Garnish with the remaining crumbled egg yolk and serve.

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

Rhubarb trifles quinoaTrifles and parfaits are a great way to show off the season’s best fruit. I like to assemble them in little glasses, so the layers are visible and the servings aren’t too large. They can be as simple as fruit and cream, but I often add a little crunchy texture, such as crumbled meringue or a sprinkle of streusel. In this recipe, I’ve made an almond and toasted quinoa streusel. The nuttiness of the quinoa is a great match for the tart rhubarb.

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

This recipe makes about 6 large servings or 12 small servings, depending on the size of your glasses.

Rhubarb Compote:
1 1/2 pounds rhubarb, ends trimmed, cut into 1/2-inch pieces
2/3 cup sugar, or to taste
1 teaspoon finely grated lemon zest
Pinch of ground cinnamon

Almond-Quinoa Streusel:
1/2 cup red quinoa, rinsed
1/2 cup sliced almonds
1/4 cup shaved coconut
3 tablespoons maple syrup
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

Whipped Cream:
1 1/2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla extract

1 pound fresh strawberries, quartered

Make the compote:
Combine all of the ingredients in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves and the rhubarb releases its juices. Reduce the heat to medium-low and simmer until the rhubarb softens and the compote is slightly thickened, about 20 minutes. Cool and refrigerate until use.

Make the streusel:
Preheat the oven to 300°F. Toast the quinoa in an ovenproof skillet over medium heat for 2 minutes, stirring occasionally. Remove from the heat and stir in the almonds and coconut.
Whisk the syrup, oil, vanilla, cinnamon, and salt in a small bowl. Pour over the quinoa and stir to combine. Spread the streusel in the pan and transfer to the oven. Bake until deep golden brown, about 25 minutes. Remove and cool.

Whip the cream:
Combine the cream, sugar, and vanilla ingredients in the bowl of an electric mixer. Beat on high speed until soft peaks form.

Assemble:
Spoon a layer of rhubarb into serving glasses. Top with cream. Add a layer of strawberries over the cream and top with more cream. Garnish with the streusel. Serve immediately or refrigerate for up to 1 hour before serving.

 

Baby Beet Gratin

Beet Gratin TasteFood

I can’t promise that any of your beet-averting family members will do a complete 180 turn on their opinion when it comes to these earthy roots. I will suggest that this casserole might be your best chance to convert them. Baby beets are mild and sweet, and their flavor is less assertive than their grown-up relatives. In this recipe, they are thinly sliced and smothered in layers of orange and garlic-infused sour cream and a generous shower of nutty Gruyere cheese. All of the flavors meld together, and while the beets are present they are not overwhelming in taste. As they cook, however, the beets release their juices and saturate the dish with spectacular vibrant color, which makes this one of the prettiest gratins I have seen. So give it a try, and let the skeptics eat with their eyes – and also hopefully with a fork.

Baby Beet Gratin with Orange and Thyme

I prepared this recipe with a variety of red, golden and chioggia beets. So long as you scrub them well, you don’t need to peel them (and their skin is a great source of nutrients). This recipe has you assemble the gratin in a casserole dish. You can also divide it between smaller ramekins or cast iron vessels, such as 2 (6-inch) cast iron skillets (pictured above).

Makes 1 (7 by 9-inch) gratin

16 ounces whole milk sour cream
1 garlic clove, minced
1 teaspoon finely grated orange zest
Salt
Freshly ground black pepper
Unsalted butter
16 baby beets, about 2 pounds trimmed, scrubbed clean
4 ounces finely grated Gruyere cheese
Finely chopped thyme leaves

1. Preheat the oven to 375°F (190°C). Butter a 7 by 9-inch square gratin dish. Whisk the sour cream, garlic, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
2. Thinly slice the beets with a mandolin or knife.
3. Arrange 1/3 of the beets, slightly overlapping in the baking dish. Spoon 1/3 of the sour cream over the beets, carefully spreading to cover. Sprinkle 1/3 of the cheese over the top. Lightly season with salt, pepper, and a pinch of thyme. Repeat with two more layers.
4. Transfer to the oven and bake until the beets are tender and the gratin is bubbly and golden, about 50 minutes.  Serve immediately or slightly warm.

Simple Roasted Potatoes with Thyme and Sea Salt

Potatoes Sea Salt Thyme TasteFood

Sometimes it’s necessary to state the obvious. These roasted potatoes are a standard accompaniment to meat and fish. They may be predictable, but they are also a classy reflection of simplicity. The ingredients are minimal (it’s all about the potato) and the method is easy (toss and roast). The results are, well, obvious: delicious crispy, salt-tinged potatoes. That’s the kind of predictability I will rely on any day of the week.

Roasted Potatoes with Sea Salt and Thyme

Salt the potatoes just before roasting to prevent them from exuding water.
Serves 4 as a side dish.

1 1/2 pounds small or new organic potatoes, with skin
1 garlic clove, minced
2 tablespoons extra-virgin olive oil, plus extra for serving
Fine sea salt and freshly ground black pepper
3 to 4 thyme sprigs
Sea salt flakes for garnish
Fresh thyme leaves for garnish

Preheat the oven to 425°F. Quarter the potatoes (or halve if very small) and place in a large bowl with the garlic. Drizzle the oil over the potatoes and toss to coat. Season with salt and pepper and toss again. Dump the potatoes onto a rimmed baking sheet and spread evenly. Scatter the thyme sprigs around the potatoes. Place the baking tray on the lowest rack in the oven and bake 30 minutes without disturbing. Move the baking tray to the top half of the oven and continue to bake until tender and golden, 20 to 30 minutes more. Remove and transfer the potatoes to a bowl. Pour in an extra glugg of oil and stir to coat. Garnish with additional sea salt and fresh snipped thyme leaves.