Gluten-Free
3629 recipes found
Gluten-Free, Dairy-Free, Sugar-Free Peanut Butter Banana Muffins
This is simple muffin recipe takes only a few easy-to-find ingredients . Even though this recipes calls for no flour, it tastes just like a regular muffin. The secret is the magical combination of eggs and bananas. The sweetness in the recipe comes from the bananas; however, it is very subtle. If you prefer something sweeter, try adding a dash of maple syrup in the batter.
Honey Balsamic Sauce
Save your pricey fine balsamic vinegar for another day. Here is a grand and recession-proof honey balsamic sauce recipe for strawberries and ice cream.
Quick Fresh Tomatillo Salsa
Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.
CSA Inspired Potato Pancakes
Had a bunch of random items left in my csa box toward the end of the week and this just happens to be what I came up with. They were super delicious and served with a side of mixed greens and arugula. I will say this did not satiate my hunger in a big way nor did I feel it was very nutrient dense but a really tasty none the less!
Raw Peach Crumbles
A non-fussy way to enjoy some ripe, juicy peaches without turning on your oven
Smashed Kale Salad
Guacamole re-incarnated as a salad. Creamy avocado hand-"smashed" into hearty kale leaves, topped with onion, cilantro and fresh-squeezed lime. Even the kale averse will crave this one.
Brad Spence's Salted Butter Semifreddo
This is an anytime, any season pantry frozen treat -- no ice cream machine required. Spence serves it year-round at Amis in Philadelphia, on blueberry tarts and in hot fudge sundaes, over spiced pound cake and yeasted waffles, and blended into maple milkshakes. Adapted from Amis Restaurant in Philadelphia, PA. Note: The eggs in this recipe aren't cooked. Just buy them from a trustworthy source -- Spence's come from Green Meadow Farm in Gap, PA -- or you can use pasteurized eggs.
Boozy Sorbet
This sorbet recipe is definitely purposefully extra boozy, unlike other recipes. The watermelon is wonderful in this vodka drink.
Sage Potato Chips
The best thing about these is that you can prep the potato slices in advance and refrigerate them layered with paper towels, then fry them up when you're ready to serve.
Spicy Lemon Tilapia with Chunky Tomato Sauce
One random night, a recipe just popped into my head. I had never done it before, and I didn't know how it would 'pan' out. I just knew I wanted to include certain elements, like tilapia and tomatoes and a little bite, but I wasn't sure what to do. As the vision came together, I googled how-tos from places like Epicurious and Allrecipes in order to make sure I at least got the cooking part done right. I never imagined it would taste as delicious as it did! I served the tilapia over a simple cauliflower puree and roasted asparagus. I hope you enjoy!
Roasted Mushroom Salad
I used a wild mushroom assortment to make this recipe. This salad worked very well along side the halibut fish and a light green salad for a full dinner.
Stuffed Mushrooms
For some reason it seems as if all vegetarians are automatically required to like mushrooms because that is the considered “meat” for vegetarians. Unlike most vegetarians, I never liked mushrooms...unless they're stuffed with cheese...mmmm!
Jennie Cook's Zucchini Butter
It turns out zucchini wants to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Try this pure distillation recipe now!
Kombucha Berry Ice pops
Bring a burst of winter to a hot summer day, with this nutritious and delicious homemade ice pop. Kombucha provides healing probiotics and beneficial acids. The berries are packed with antioxidants. Added bonus? They’re easy to make and taste sooooo good.
Apricot Lime Fruit Leather
It may be surprising to learn that fruit leather is a classic Lebanese sweet, but it's not surprising that the original is apricot. This recipe plays on that.
Rhubarb Lemonade
I made this lemonade after wanting a simple way to taste fresh rhubarb without cooking/baking/mixing it with much of anything at all. I choose dark stalks for dramatic color.
Watermelon Granita with Blueberries
Nothing says summer like watermelon, and this frozen version is surprisingly simple to make. It is a delightful finish to any meal.
Sour Cherry Granita
I love fresh fruit desserts! Granitas are excellent because they keep the bursting, fresh flavor of fruit waiting patiently in the freezer until you are ready to enjoy it... plus, they're super easy! Notes in parentheses are specific ingredients I used; use whatever you have. This granita is a brilliant, permeating red and was inspired by a recipe in Saveur.
Tarta de Santiago (Almond Cake)
This simple almond cake with its beautiful design is sold in Santiago de Compostela in Spain, at the end of the Way of St. James, a 9th century pilgrimage.
Miso-mashed sweet potatoes with coconut butter.
This simple side dish is composed of just a small handful of ingredients, but still manages to pack a very big umami punch. Top your mash with a poached egg for extra unctuousness.
Ginger Turmeric Shake
The one ingredient ice cream made creamier with the addition of an avocado (inspired by Detoxinista's Chocolate Cherry Shake http://detoxinista.com/2013/04/cherry-chocolate-shake-vegan/) and a recipe for turmeric tea (Can't find the link to the news clip of my local Whole Foods Market).
Melted Tomatoes
This has become one of my favorite condiments, both for the intense tomato punch and the ease of preparation. They're amazing spooned over fish, grilled steaks, roasted eggplant, salads or toast. Warm, cold, however you like :)
Magic Shell
This is barely a recipe, but it really is Magic Shell. All you need are two parts coconut oil to three parts chocolate -- make as much or as little as you like.
Apricot Jam
I love spring/summer for all the fresh fruits we get to eat! I saw these beautiful apricots at Whole Foods and grabbed a few hoping to make a chutney. I was planning a dinner party with some friends so I figured I’d kill two birds with one stone, I put together a cheese platter just so I could use my new cheese board I got as a birthday gift last year and I made apricot jam instead of chutney to go with the cheese.