Category Archives: Gluten-Free

Warm Brussels Sprouts Slaw with Bacon

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This recipe is inspired by British chef Nigel Slater’s book, Tender, Volume I, A Cook and His Vegetable Patch. Slater calls for blanching the whole Brussels sprouts before sauteing them in the bacon fat. Shredding the Brussels sprouts allows you to skip that step and yields a slaw-like side dish that’s great with roast beef, pork or fish. Juniper berries have an astringent quality that’s a nice counterpoint to the earthy sprouts and smoky bacon. If you don’t have them on hand, substitute a splash of gin (which is made from juniper berries) or, in a pinch, a squeeze of lemon. I like to season this dish with flaky Maldon salt, which comes from the town of Maldon, not far from where my husband’s family live in Essex.

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Kelly’s “Sneaky” Veggie-Laden Marinara Sauce

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Chef Kelly Anderson, founder of The Lunch Bunch, is a master at getting kids to eat their vegetables. One of her strategies: Sneak veggies into favorite foods. This thick marinara sauce is packed with tomatoes (of course), plus a boatload of onions, carrots, celery and fresh herbs. But once it’s pureed, even the most skeptical kid will just see–and taste–bright-flavored tomato sauce. It’s familiar enough to win over little ones, yet bold and vibrant enough to appeal to grown-up palates. Use it on pizzas, over pasta or as a soup base.

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Spaghetti Squash with Spicy Sage Pesto & White Beans

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Spaghetti squash is easy to prepare, and it forms pasta-like strands when you rake the cooked squash with a fork. Sage provides the anchor for a hearty winter pesto that pairs beautifully with the squash and white beans; prep the pesto while the squash roasts. (I also love spaghetti squash with our Easy All-Purpose Tomato Sauce.) Serve as a side dish or with crusty bread for a meatless winter dinner.

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Spicy Sage and Parsley Pesto

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As Jonathan Bloom notes in his book, American Wasteland: How America Wastes Nearly Half of Its Food (DaCapo Press), bunches of fresh herbs are among the most common items languishing in our refrigerator crispers. Chances are, you bought some fresh herbs, only needing to chop a tablespoon or so for a recipe, and tucked the rest away with every intention of using it up. Pesto is easy to improvise with whatever herbs you have on hand. In this version, sage and parsley provide the anchor for a hearty winter pesto. Serve it over pasta, as a condiment with roast poultry or fish, or spread over crusty bread.

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Roasted Broccoli with Garlic Chips & Spanish Paprika

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If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients. As tempting as it may be to sit down and eat the whole pan-ful of this roasted broccoli, though, don’t. It’s good to practice hara hachi bu even with inherently “healthy” foods.

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Crispy Kale Chips

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Kale chips are a hot snack these days. They’re also expensive when you buy that at the store. But they’re so easy to make at home. Oven-roasted kale becomes crispy and satisfies a yen for something crunchy that’s better for you than potato chips. It’s also a tasty way to win over kale naysayers. Serve these kale chips as a snack or use them as a garnish, as we do with our Colcannon Soup. Any variety of kale is fine, but choose organic, since kale is on the Environmental Working Group’s Dirty Dozen list of produce most likely to be contaminated with pesticides. You can change the flavor by using a different oil (sesame oil will take in an Asian direction) or adding different spices.

crispy-kale-chips-recipe

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Nourishing Hoppin John

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Making a big ole pot of hoppin John is New Year’s Day tradition in the South and features two good-luck foods to start the new year: pork and legumes. Our version calls for brown basmati rice so you’ll start the year with a healthy whole grain (and because the rice swells as it cooks, it’s also thought to boost prosperity). This time of year, you can find containers of presoaked black-eyed peas in the produce section of many supermarkets. You also can substitute 2 cups cooked peas or thawed frozen peas. Serve with our Quick Collards (due to their color, greens are thought to bring money in the new year) and Skillet Corn Bread with Tomatoes and Sage.

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Quick Collards

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Traditionally, collards are cooked with pork fat and simmered for an hour or two. Our rendition calls for thinly (very thinly, as in a chiffonade) slicing the greens so they saute quickly and maintain their bright green color. They cook so fast that you can enjoy them as an any-night side dish, and this technique works with other hearty greens, such as chard or kale.

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Frisee Salad with Lentils and Duck Confit

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It’s amazing what you can pull together when you’ve spent time creating tasty basics. Slow-cooked duck legs with fall-off-the-bone meat can live in the freezer until you’re ready for them, and lentils come together in a flash and can keep nearly all week. The result? One nourishing entree in the form of a fresh frisee salad.

frisee-salad-duck-confit-lentil-recipe2 Revelationary Duck Confit legs
1/2 cup thinly sliced red onion
Sea salt and freshly ground black pepper, to taste
3 heads frisée, torn
1/4 cup Mustard-Shallot Vinaigrette
2 cups All-Purpose French Lentils

Place duck legs in a medium sauté pan over medium-high heat and crisp on all sides, about 8 minutes total. Remove to a cutting board, pull meat from bone and shred. Add onion to pan and sauté for 5 minutes, until golden brown.

In the meantime, toss the frisée with the vinaigrette and mound into 4 bowls. Scatter evenly with lentils, onions and duck, and serve.

Serves 4

Millet-Stuffed Kabocha Squash with Indian Spices

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Millet is a gluten-free whole grain that soaks up flavors something fierce — in this case, the heady mix of Indian spices that pair so beautifully with Kabocha squash.

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