Nut-Free

1681 recipes found

Cold Poached Trout With Horseradish Sauce
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Cold Poached Trout With Horseradish Sauce

20m2 servings
Farofias (Poached Meringues In Lemon Custard With Cinnamon)
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Farofias (Poached Meringues In Lemon Custard With Cinnamon)

45m4 to 6 servings
Fish and Vegetables
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Fish and Vegetables

15m4 servings
Jimmy Schmidt's Swordfish With Ginger and Grapefruit
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Jimmy Schmidt's Swordfish With Ginger and Grapefruit

40m4 servings
Steamed Cod With Favas and Aioli
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Steamed Cod With Favas and Aioli

This delightful combination was a result of having enough leftover uncooked cod, aioli and cooked shelled favas for one person (me) the day after I’d made a fish soup for a dinner party. Now I think I might serve the improvised dish at my next dinner party.

15m4 servings
Brown Rice Casserole
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Brown Rice Casserole

1h 30m8 to 10 servings
Soba Noodles With Tofu, Shiitake Mushrooms and Broccoli
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Soba Noodles With Tofu, Shiitake Mushrooms and Broccoli

I like to use soba for this dish. The buckwheat noodles have a nutty flavor and contribute a measure of all-important whole grain to the dish.

20mServes 4 generously
Stuffed Squid, Lisbon Style
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Stuffed Squid, Lisbon Style

1h 45mSix servings
Pacific Cod Ceviche
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Pacific Cod Ceviche

I often use cod for ceviche, one of my favorite ways to enjoy seafood. The cod that gets the Environmental Defense Fund’s highest rating is Pacific cod.

8h6 main-dish servings or 8 to 10 first-course servings
Halibut, Chard and Potato Casserole
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Halibut, Chard and Potato Casserole

This is based on a comforting Majorcan dish that is traditionally made with hake, a fish that isn’t as easy to find here as halibut or Arctic char, both of which I’ve used for the dish. Pacific halibut is the type that gets the Environmental Defense Fund’s highest rating. Make sure to cover this tightly so the fish doesn’t dry out. An hour seems like a long time to cook fish, but the fish is well insulated and won’t dry out.

1h 45m6 servings
Scallop Napoleon With Crisp Potatoes
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Scallop Napoleon With Crisp Potatoes

25mSix servings
Summer Aioli Feast
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Summer Aioli Feast

In Provence an aioli feast is not just a summer affair. But I love to throw an aioli party in the summer, when my guests and I can sit outside and enjoy the endless array of fish and vegetables with chilled rosé. Sometimes it’s a potluck, and each guest brings a vegetable or fish to eat with the aioli. Traditionally the fish would be poached, but if you’re outside with the grill going, go ahead and grill it (though that would require more olive oil, and the whole point of this garlic mayonnaise feast is to serve the mayonnaise with plainly cooked foods). The vegetables are traditionally boiled, but I prefer steaming most of them. Use this list of vegetables to guide you, but rely on the market when you make your choice. You don’t have to serve everything on the list.

1h 30m10 servings
Chipotle Chili Sauce
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Chipotle Chili Sauce

30mabout 2 1/4 cups
Seared Fish With Beet Salsa
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Seared Fish With Beet Salsa

I made this with cod, but you can also use a firmer fish, which you can grill or broil as well as sear and bake, as I do in this recipe. Cut the beets and apple very small – about 1/8 inch dice. The sweet crunch of the apple contributes texture and juice to the tangy/pungent salsa, which is delicious with all sorts of foods, not just fish. If you’re vegetarian or vegan, try it with grains; it’s especially nice with red quinoa.

1hServes 4
Greens and Mushroom Panini
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Greens and Mushroom Panini

For these greens-packed panini, try to find a bag of washed, stemmed greens. If you blanch your greens after bringing them home from the market, you can make the panini in no time.

30mMakes two panini
Pickled Bluefish Salad With Greens and Cherry Tomatoes
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Pickled Bluefish Salad With Greens and Cherry Tomatoes

10mSix to eight servings
Figs and Blueberries In Citrus Broth
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Figs and Blueberries In Citrus Broth

15mFour servings
Tomato Salad With Turkish Tahini Dressing
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Tomato Salad With Turkish Tahini Dressing

If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.

10mServes four to six (the recipe makes about 2/3 cup dressing)
Mixed Greens Galette With Onions and Chickpeas
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Mixed Greens Galette With Onions and Chickpeas

A tasty way to use bagged greens in a dish with Middle Eastern overtones. I use bagged Southern greens mix for this, a robust mix of collards, kale, turnip greens and spinach, all washed, chopped and ready to go. The filling has Middle Eastern overtones, with lots of well-cooked onion and the Middle Eastern blend of thyme, sesame and ground sumac called za’atar. You can make za’atar yourself or buy it from Middle Eastern markets or Penzey’s Spices.

2h 30mServes 8 to 10
Warm Chickpeas and Greens With Vinaigrette
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Warm Chickpeas and Greens With Vinaigrette

In the mountainous regions of Provence, frugal farmers make a meal of chickpeas and spinach or chard. They cook the greens in a big pot of water, then use the same water for cooking the chickpeas. While the chickpeas simmer, the farmers make a vinaigrette and use that to season the chickpeas and greens.

1h 30mServes four
Roasted Mushroom and Gruyère Sandwich
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Roasted Mushroom and Gruyère Sandwich

For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You’ll need only half of the roasted mushrooms for 1 sandwich but you’ll find a good use for the rest of them, I’m sure.

30mServes 1
Alsatian Pear Kugel With Prunes
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Alsatian Pear Kugel With Prunes

3h 15m6 to 8 servings
Ginger Vinaigrette
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Ginger Vinaigrette

5mOne cup
Pappardelle With Greens and Ricotta
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Pappardelle With Greens and Ricotta

This is the kind of pasta dish you could make for a dinner party when you have little time to prepare food in advance. Seek out fresh ricotta at Italian markets for best results.

30mServes four