Nut-Free
1681 recipes found

Cold Poached Trout With Horseradish Sauce

Farofias (Poached Meringues In Lemon Custard With Cinnamon)

Fish and Vegetables

Jimmy Schmidt's Swordfish With Ginger and Grapefruit

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.

Brown Rice Casserole

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.

Stuffed Squid, Lisbon Style

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.

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.

Scallop Napoleon With Crisp Potatoes

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.

Chipotle Chili Sauce

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.

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.

Pickled Bluefish Salad With Greens and Cherry Tomatoes

Figs and Blueberries In Citrus Broth

Tomato Salad With Turkish Tahini Dressing
If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.

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.

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.

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.

Alsatian Pear Kugel With Prunes

Ginger Vinaigrette

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.