Gluten-Free
3614 recipes found
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.
Sweet Potato and Pancetta Gratin
These individual Sweet Potato and Pancetta Gratins get a big punch of flavor from the many layers of diced pancetta and Gruyere in this recipe. Give it a try!
Spiced Cherries
This is a family recipe for spiced cherries from the 1800s & is German in origin. The cherries are used as a meat condiment with pork, roast chicken, or turkey.
Artichokes Baked with Mozzarella
This original version of this recipe calls for frozen baby artichokes or fresh artichokes. I used a combination b/c I realized I did not have enough fresh
Preserved Strawberries with Chiles
As much as I love a good, not-too-sweet berry jam, and as much as I hate tarting up such indispensable staples, the combination of berries and chiles makes so much sense. The chiles give the berries depth, and through contrast, have a way of amplifying their presence, much like a shadow emphasizes light. I used one New Mexico chile, which offered up a polite amount of heat. You might want to add a second one, or even branch out into the world of anchos and guajillos.
Fresh Mozzarella Tomato Pesto Salad
I made this up. I make it when I can get fresh mozz at the farmer's market - and when basil is in season!!! Yum!!
Lobster in Distress with Lemon and Thyme
A few months back I was having a late lunch at Bar Pinxto in Santa Monica. Tiny place with an open kitchen, I was able to watch the chef do his dinner prep, and basically crucifying lobsters by trussing them to long wooden spoons. Vegans should now avert their eyes. The reason for doing this is that as they're cooked the tails are held straight. But as a humane cook I prefer to give Monsieur Homard a quick and fast demise. So, I turn him on his back and with a wicked, sharp knife make a fast cut between the eyes, all the way back.
Agurkesalat (Danish Cucumber Salad)
Agurkesala is a traditional Danish cucumber salad recipe. My mother taught me to eat it on sandwiches. My vegetarian daughters love it on hummus sandwiches.
Lacto-Fermented Pickles with Garlic Scapes
For this lacto-fermented pickle recipe, the fermentation process adds extra nutrients. You'll need pickles, garlic scapes, snipped fresh dill and sea salt.
Thai Style Spicy Pickled Cucumber Relish
Now that we don't carry out quite so often, I sometimes crave the Thai pickled cucumbers. So I made this recipe as a great complement to noodle dishes as well.
Inside-Out Lamb Persillade
Boneless leg of lamb is a good choice because it is nicely suited to stuffing. Most supermarkets and butchers carry already-boned leg of lamb, and if they don’t they’re capable of doing it for you quickly. Toss on the persillade and fold one half of the meat on top of the other. Then roast it. The persillade stays put and flavors the meat beautifully. You won't serve a prestigious cut, but you'll serve a meaty, great-tasting one.
Strawberry Cucumber Breakfast Smoothie
A "kitchen sink" sort of recipe. It's strawberry season. I don't like the texture of cucmbers, but I do love the flavor. This solves that problem.
Summer Cucumber Rolls
This is a great little snack or hors d' oeuvres for a dinner party or summer get together.