Nut-Free
1681 recipes found
Farfalle With Artichokes, Mushrooms and Potatoes
Chicken Noodle Salad With Creamy Sesame Dressing
This substantial salad makes use of the same dressing, with more rice vinegar, that I used for my sesame noodle salad earlier this week.
Chilled Whole Cod Tonnato
Spiral Macaroni with Tuna and Capers
Baked Farfalle With Eggplant
Smoked Tomato and Chicken Pasta
Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it’s combined with. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it.
Seared Salmon With Mashed Vegetables and Seaweed
Buffet Farfalle With Tuna and Tomatoes
Soba and Herb Salad With Roasted Eggplant and Pluots
This dish is inspired by a Yotam Ottolenghi soba salad that pairs eggplant and soba with mango. Instead of mango, this recipe calls for plums or Pluots, the trademark for a cross between plums and apricots. This recipe offers a contrast of the savory/spicy and fruity/sweet.
Southwestern Pea Soup
Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade
If you’re concerned about which fish are environmentally safe to eat, you can’t do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won’t break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you’re trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.
Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
Butternut Mac-n-Cheese
When Kim Quay needed a name for her catering and prepared food business, in Morrisville, Pa., her mother suggested Comfort Food. Ms. Quay, whose menu is based on whatever foods the local farmers happen to be providing, thought the name was apt. She likes to take traditional foods and recreate them based on the season and the produce that is available. Adding pureed butternut squash to this dish cuts the cheese in half but adds more flavor. Ms. Quay said it’s one of her most popular fall dishes. “We sell so much of that, and you don’t have to feel as bad eating it,’’ she said. “You might not want to eat it every single day, but you’re still lowering the guilt factor.’’
Atjar Bloemkool (Pickled Cauliflower Indonesian Style)
Moira Hodgson's Vitello Tonnato
Baked Vanilla Apricots
Skillet Macaroni and Broccoli and Mushrooms and Cheese
This mac 'n' cheese, adapted from the book "Real Food Has Curves" by Bruce Weinstein and Mark Scarbrough, is quicker and easier to make than the classic casserole. It is hearty comfort food that easily functions as a main dish for vegetarians.
Farro and Arborio Risotto With Leeks, Herbs and Lemon
The leeks, herbs and lemon juice added at the end of cooking contribute a lightness to this chewy risotto. You can use one herb or a combination. If you’ve bought a big bunch of flat-leaf parsley and needed only a bit of it, here’s a good way to use up the rest.
Goat Cheese, Chard and Herb Pie in a Phyllo Crust
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie. I didn’t want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
Macaroni Beaucaire
Farro Salad With Tomatoes and Romano Beans
If you are unfamiliar with farro, here’s a primer: Farro is a whole wheat berry with a complex, nutty taste and a hearty texture. In cooking you can use it interchangeably with spelt or wheat berries, though farro is sometimes softer than spelt or wheat berries when cooked. Cook the grains in at least 3 times their volume of salted water or stock for 50 minutes, or until some of the grains begin to splay. Turn off the heat and allow to sit for 15 to 30 minutes, then drain. A cup of uncooked farro will yield three cups cooked.
Cold Tomato Soup with Farro
Farro’s role in this gazpacho of sorts (without the traditional bread thickener), is that of a garnish. It contributes texture and substance to the light summer soup. I spoon about 1/4 cup of the cooked wheat berries into each bowl and also add diced cucumber. The farro sinks, the cucumber floats. When you get to the bottom of the bowl, you’ll find some lingering grains of farro enrobed in the delicious, tangy soup.
Barley With Beets, Arugula and Goat Cheese
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture. “I feel like everybody uses arugula like a lettuce and they rarely ever cook with it,” said Ms. Anible. It also adds color, so it’s not all pink. I love the beet and green colors together.’’
Crispy Polenta Medallions
Anson Mills polenta, once it stiffens, is particularly well suited to this recipe for crispy rounds, though any polenta will work. The Anson Mills remains very creamy on the inside and crisps up beautifully on the surface. Make sure to cook these long enough in the oil – they should be a deep golden brown, and crispy. I topped the hot medallions with a dab of blue cheese, which softened and partially melted onto the crisp surface; heaven. I also love romesco with these, as well as green pipian and simple marinara sauce.