Nut-Free
1681 recipes found
Millet Polenta With Mushrooms and Broccoli or Broccoli Rabe
I had envisioned serving this savory mix of mushrooms over a bowl of farro, and farro — or brown rice or barley, for that matter — would certainly work well. But I made the mushrooms on the same day that I made the Millet Polenta With Tomato Sauce, Eggplant and Chickpeas and ended up spooning them over the millet, which was so delicious and comforting that I voted on the millet as the accompanying grain. Cornmeal polenta would also work well.
Tomato-Onion Compote
Penne With Sun-Dried Tomatoes and Chicken
Salmon or Tuna Carpaccio with Wasabi Sauce
Sushi-grade salmon or ahi tuna will work nicely for this easy, delicate dish, and you don’t even have to be a whiz with a knife to make it.
Mushroom and Turkey Burgers
Let’s face it: turkey burgers can be boring. I spiced these up with a Middle Eastern spice blend, called baharat, that is great to have on hand.
Pasta From Bari
Striped Bass or Mahi Mahi With Fennel, Leeks and Tomatoes
Fennel is a classic accompaniment to fish throughout the Mediterranean. Any firm white fish will work here. Porgy and sea bass are also good choices. The sauce is almost like a vegetable ragout.
Show-Me Bar-B-Q Meat Loaf
Farfalle With Artichokes, Peas, Favas and Onions
The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.
Howard Bulka's Strawberry Icebox Cake
Mascarpone Sauce With Strawberries (Ristorante Corona)
Greek Baked Fish With Tomatoes and Onions
The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium’s list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the “Good Alternatives” list I recommend Mahi Mahi from United States waters.
Vietnamese Spiced Turkey Tacos
These tacos aren’t wrapped in tortillas, but in large leaves of Boston lettuce, also called Bibb or butter lettuce, which makes them a good option for those following a low-carb or gluten-free meal plan. Traditional taco seasonings are left behind in favor of Vietnamese ingredients, Thai chiles, rice wine vinegar, lime juice and Vietnamese fish sauce.
Matelote of Monkfish (Monkfish Stew)
Farfalle With Cabbage and Black Kale
Cavolo nero, or black kale, is my favorite of all the kales. For this dish I cut the blanched kale and cabbage into thin ribbons and cook them in a little olive oil with garlic, shallot and chili flakes.
Poached Pears With Mascarpone
Whole Wheat Mediterranean Pie Crust
This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria.
Spaghetti With Feta, Olives And Garlic Beans
Tomato And Tapenade Salad
Pocket Sandwiches
Wild Mushroom Pasta
Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce
These are smaller than burgers and are served without buns, with a pungent garlic sauce. The recipe is inspired by a turkey and zucchini burger in “Jerusalem, a Cookbook,” by Yotam Ottolenghi and Sami Tamimi.
Salad Astoria
Grilled Pacific Halibut With Mango Salsa
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low — about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.