Gluten-Free
3629 recipes found
Sun-Dried Tomatoes in the Oven
Packing the sun-dried tomatoes by themselves in olive oil (no herbs added), make this oven-baked tomatoes recipe perfect with all kinds of dinner cuisines.
Sweet, Salty, Spicy
Whenever I think of heirloom tomatoes, I think of last year's local roadside vegetable and fruit stand that had a huge sign listing the available produce...including HERLOOM TOMATOES. (I have become a terrible speller myself...too much red wine?) This tomato recipe produces an intense sweet, salty, spicy tomato condiment that is delicious on sandwiches, salads or just as an side to the main course. Use all the ingredients somewhat lightly so as not to overshadow the luscious flavor of the fresh heirloom/herloom tomatoes.
Beets and Herbs Salad
Isn't it time to take a break from roasted beets with goat cheese? I thought so. This past weekend, I tossed beets, still warm, with sherry vinegar, Dijon and olive oil. The vinegar makes their sweetness sing; the mustard gives them grit. And a spray of chopped herbs -- basil, tarragon, chives and mint -- beckons the doubters.
Vegan Pesto with White Miso and Smoked Salt
A wonderful classic basil pesto for vegan guests. If you soak the pine nuts overnight it gives a creamy effect. White miso gives depth of flavor and the smoked salt is a marvelous addition.
chevre basil bites
with fresh tomatoes and basil in the summertime, I use this as the perfect appetizer for a hot sunny day.
Homemade vanilla powder
I'm a sucker for homemade...everything, and a hater of waste. This Vanilla Powder recipe is easy to make and is far cheaper than buying. So give it a try!
Lacto-Fermented Cabbage Sauerkraut
For this Lacto Fermented Cabbage recipe it's important to use organic cabbage so you get the micro-organisms you need and you want slow growing varieties.
Basil and Chevre Baked Tomatoes
Years ago we had an appetizer at Hudson's on the Bend here in Austin that was an heirloom tomato stuffed with herbed goat cheese. We recreated it at home and make them often for a side dish with an abundance of our fresh garden tomatoes.
Warm and Fresh Tomato Salad
This is a great way to eat the best cherry tomatoes of the summer!
Grilled Tomato with Basil and Garlic
A very simple appetizer I threw together based on a daily garden harvest. Summertime goodness. Adjust the quantity of ingredients as to personal choice.
Sunny Side Up with Basil
I grew up in Greece. Basil is everywhere! My grandmother would make this for me at least a few times a week. Not only did we have fresh basil we had fresh eggs from our chickens! I think of my childhood and my grandmother every time I eat eggs with basil. Make sure you have a slice of bread to mop up the yummy olive oil!
easy caprese
This is a great way to make caprese that is 'finger food' - it also holds up well at potluck events and is great for vegetarians. Nice thing about this is that you can be as fancy or as basic as you want. Sometimes you may want to cut the grape tomatoes and mozzarella in half when assembling the skewer - putting the cut side towards each other with a piece of basil in between.
Fresh Basil w Balsamic Vinegar and Buffalo Mozzerella
Great for entertaining outside as an appetizer as it is so fresh and light and delicate on the palet.
FRESH TOMATO-BASIL SAUCE "COOKED" BY THE SUN
Minimal is one of my favorite words on a hot summer day. That is when I pluck a few heirloom tomatoes from my garden and mix them with fresh basil also right out of the garden. The sun ripened tomatoes plucked out of their garden nests taste like they have continued ripening for maximum flavor . The basil, the only herb used, adds the starring flavor burst. Together they smell and taste like summer!
Shrimp à la Bittman
A few months ago I wrote about how I like to poach shrimp (and other fish and shellfish) in olive oil. And I still do! But I also like to cook shrimp using a method I learned from Mark Bittman. He slathers shrimp in a loose green sauce and roasts them at 500 degrees (I do 450). The shrimp emerge, unscathed by the heat -- cooked through quickly enough that they remain delicate and plump, with a juicy snap. Recently, I pared down the recipe even more, giving the shrimp a slick of oil, and lemon and lime zest, showering them with the citrus juices at the table.
Tropical Basil Bites
This is a zingy little mouthful, an appetizer in the truest sense of the word, since it awakens your appetite and refreshes your palate. It takes only moments to prepare, even children can make them, and kids will love to eat them as much as adults do. They're perfect as a starter for an Asian meal, or as a nibble with tropical cocktails on a summer day.
Nanking Cherry and Almond Sorbet
We planted cherry bushes several years ago, and this summer they really took off. Nanking cherries are the size of large peas, and bright vibrant red with a sweet tart flavor.
Rosemary courgette ribbons
This recipe reminds me of how great simple, uncomplicated recipes can be. What astounds me is how my insides feel when I eat 'pure', like a cool stream over shiny rocks on a sunny day - refreshing and invigorating. When we were done eating, my husband said, this was lovely with clean flavours! I'm paraphrasing here!
Vinegar-glazed zucchini
A family friend made this when we visited her Tuscan villa, as part of a meal that also included wild arugula picked from the hillside, and oil and vinegar from her olives and grapes. Needless to say it’s never tastes quite as good in my plebeian kitchen, but it’s still pretty yummy!
The Simplest Cauliflower Soup (great chilled in summer!)
Seriously simple.
Zucchini Ribbons
A fun, edible recipe to decorate your plate or table; I like to skewer and grill Zucchini- Ribbons style and sometimes with cherry tomato. The flavor is amazing.
Zucchini Lasagne
A Midwest girl, I was taught this recipe by a friend from Mississippi. Yummy and oh, so, easy! Comfort food at its healthiest best!
EASY, BREEZY BUTTERNUT SQUASH
I discovered this dish earlier this year at Los Angeles restaurant, Nick & Stef's. Everyone at our dinner party loved this recipe! I so much so that I called the restaurant the next day to ask the chef if he'd share his recipe with me... lo and behold... he was kind and gracious enough to do so. Feel free to play with different seasonings that you really enjoy. Can even combine with rice or pasta. However, admittedly, I love it just the way it's described below... Bon Appétit!
Salade Lyonnaise
Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not. The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.