Category Archives: Gluten-Free

Carrots with Coconut, Lime and Cashews

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Deborah Madison’s Vegetable Literacy came in the mail yesterday and I had about 40 recipes tagged within the first 40 minutes. This dish featuring carrots was one of them. I’ve been on the lookout for seasonal vegetable recipes that take a different direction than I might, while keeping everything short and simple for busy nights. This one from Deborah Madison hit that spot perfectly. I’ve embellished a bit to make it into vegan main dish, but you could pull back to the basic carrots, coconut oil and lime and serve it as a side dish. Either way, I cannot recommend  heartily enough.

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Simple Butter Lettuce Salad

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I can’t tell you how much I love this salad. Butter lettuce has a delicate, sweet crunch to it, and its crevices catch the nubbins in the vinaigrette perfectly. It’s crazy simple, and it’s the perfect accompaniment to Frittatas, Soft Scrambled Eggs, Simplest Roast Chicken, Crispy Curry Quinoa Cakes … you name it.

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Pesto-Rubbed Butterflied Grilled Chicken

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This is true end-of-summer fare. A batch of pesto from the basil that’s growing gangly in the garden. (Try our zippy Asian Pesto, Basil-Mint Pesto or Spicy Sage and Parsley Pesto.) A spatchcocked (butterflied) chicken cooked (relatively) quickly on the grill, since the days are shorter now. Which is good. I like saying goodbye to a season with a taste of all I love about it — and this grilled chicken recipe has it.

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Grilled Eggplant Steaks with Crazy Easy Tomato Sauce

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Christopher and I pulled this together on a whim one night when we were dialing back to just veggies, healthy fats and whole grains. We had eggplant and tomatoes in the garden, onions in the pantry, and a brand new Magic Bullet on the counter. This grilled eggplant recipe demonstrates that all it takes to make a healthy dinner is a few simple ingredients!

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Steamed Fresh Potatoes with Lime Zest and Sea Salt

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I got an e-mail this week from a reporter for our local paper asking about heirloom fruits and vegetables that are native to Sonoma County. I mentioned the famed Gravenstein apple. And the Crane melon. But what got both of us the most excited was the Bodega Red potato. Our local Slow Food chapter has been actively involved in bringing this humble spud back from the brink of extinction. And I have two plants growing in my backyard. Long story short, John the photographer and I unearthed a few potatoes last night for the article and I was chomping at the bit to cook them up in a way that would showcase their flavor and texture, rather than mask it. And I have to say, this is it. These potatoes are creamy and rich with a bite that pushes back, lifted by a freshness from the lime and salt. I’m going to give a disclaimer here, though; if you’re using store-bought potatoes you’ll probably need to amp up the flavor (I’d add a dash of cider vinegar or Dijon mustard or even soy sauce). This one is meant for potatoes from garden or farmers’ market, as close as you can get to being pulled from the ground.

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Spicy Sweet Potato Wedges

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These sweet potato wedges have a spicy foil to their sweetness. They’re reminiscent of sweet potato fries, but a whole lot healthier. Look for the dark-skinned sweet potatoes with bright orange flesh (also, erroneously, called garnet yams).

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Sauteed Sesame Bok Choy

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Letting the bok choy get nice and browned in some places–what the Chinese call “the breath of the wok”–adds a smoky savoriness to the fast, stir-fried side dish.

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Spice-Rubbed Roast Fish with Lemon & Fennel

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The subtle spice rub and fragrant fennel make this easy roast fish dish something special. Use any type of medium- to firm-flesh fish, such as sustainably caught cod, haddock or Pacific halibut. What’s sustainable and available varies, depending where you live. That’s why we’re fans of the SeafoodWatch Regional Guides.

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Garlicky Sauteed Spinach

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This sauteed spinach recipe wins over even those who normally snub the vegetable. Pre-washed greens makes this dish come together in a flash. You can use this technique with any tender greens, such as beet greens or chard.

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Peanut-Sweet Potato Soup

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Strangely enough, peanuts and sweet potatoes make a great pair. Between the warm fall hues of this sweet potato soup and the crisp, bright flavors of the Fennel-Apple Salad accompanying it (get the recipe in the Nourish Weekly Menus archive), this meal is truly a feast for the senses.

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