Nut-Free
1685 recipes found
Tacos with Roasted Potatoes, Squash and Peppers (Rajas)
You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera.
Toasted Corn Salsa
Resist the urge to substitute frozen corn for fresh in this delightfully crunchy salsa recipe from “America’s Test Kitchen Healthy Family Cookbook.” Be sure to use a nonstick skillet when toasting the corn, and for a spicier version, add the jalapeño seeds. You can make this ahead and refrigerate it in an airtight container for up to 2 days. Just season with additional lime juice, salt, and pepper to taste before serving.
Reveling Red Cabbage, Apple and Walnut Salad
This sherry-infused salad could start, accompany or even punctuate a meal, or become a refreshing private lunch.
Tomato and Avocado Salsa
Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.
Farro or Bulgur With Black-Eyed Peas, Chard and Feta
Black-eyed peas cooked with greens is a classic Greek preparation. I decided to add a chile pepper to the beans, just to spice things up a little. I like to serve the beans with bulgur, but you can also serve them with farro.
Roasted Eggplant and Red Pepper Gratin
Roasting eggplant requires less oil than frying. It is important to let the roasted eggplant and roasted peppers drain in a strainer, otherwise the gratin will be watery. I recommend roasting the vegetables several hours or a day before you wish to make this. Adding cooked rice to the mixture will result in a firmer gratin.
Cucumber and Radish Salad With Yogurt and Cumin
This is based on a recipe from Mark Peel’s “New Classic Family Dinners.” Slice the cucumbers and radishes as thin as you can. I use an inexpensive plastic Japanese mandolin for this. (Make sure to use the guard so you don’t cut your fingertips!) I eat this as a salad and also as a delicious bruschetta or crostini topping.
Chard and Sweet Corn Tacos
These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. I don’t recommend strong-tasting cruciferous greens like kale, though. You can use green chard, red chard or rainbow, and do include the stalks if they’re nice and wide. Don’t skimp on the garlic. As for the salsa, you can choose between fresh or cooked tomato salsa, or use a salsa verde made with tomatillos. They all work well. A quarter cup of filling is plenty for each taco.
Tofu Mushroom "Quiche"
This is a vegan quiche filled with a savory mix of blended tofu and mushrooms. It has a deep, rich umami flavor. No eggs are necessary to bind it; the tofu stiffens up when it bakes. You can use the crust of your choice. The yeasted crust is not vegan, as it contains an egg.
Jalapeño Spoonbread
Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta — a light, fluffy mixture of cornmeal, water, milk and eggs. You could serve it as a vegetarian main dish or as a side. I like to bake this in a well-seasoned cast iron skillet
Cereal-Milk Panna Cotta With Caramelized Corn Flake Crunch
Vegetable Torta
This torta is inspired by an award-winning one made by Laurie Figone of Petaluma, Calif. And her Pinhead Torta is a spin on a rice and egg torta, a sort of frittata made with eggs, rice, oregano and Parmesan. She substituted steel-cut oats for the rice, soaking and cooking the oats in mushroom broth, which contributed great flavor. She also added shredded zucchini, soaked portobello mushrooms and sun-dried tomatoes. This recipe is slightly different. Three tablespoons of extra virgin olive oil are a substitute for Ms. Figone's 6 tablespoons of butter, and fresh garlic for garlic salt. There’s also a choice between dried portobello mushrooms and dried porcinis. Serve the torta with a simple tomato sauce.
Tuna Steaks With Fennel
Sea bass is the fish I always associate with fennel, as the combination is a classic in Provence. But cross the border into Italy and you’ll find tuna cooked with this anise-flavored vegetable.
Polenta With Zucchini and Tomatoes
Though I think of this Greek-inspired ragout as a summer topping, zucchini is available year-‘round in the supermarket, so you can make this dish through next winter.
Wild Arugula, Celery and Apple Salad With Anchovy Dressing
The dressing in this salad is inspired by a much more robust dressing in Jennifer McLagan’s wonderful new cookbook, “Bitter.” I have reduced the anchovies significantly, not because I don’t adore anchovies, but to reduce the sodium levels, which would be too high if an entire can were used. The salad presents a delicious play of bitter, pungent, sweet and salty flavors.
Linguine With Sautéed Shrimp, Tomatoes and Peppers
Here's a weeknight classic from Pierre Franey’s “60 Minute Gourmet” column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First, a quick sauce is made of chopped garlic, red and green bell peppers, canned tomatoes and oregano. As that simmers away, the linguine is dropped into briskly boiling water and cooked for about nine minutes. While the pasta is cooking, the shrimp is sautéed with a pinch of crushed red pepper flakes in a little olive oil until it just turns pink. When the shrimp is cooked through, it's combined with the sauce and a handful of chopped fresh basil or Italian flat-leaf parsley then tossed with the linguine.
Orecchiette With Raw and Cooked Tomatoes
Here’s a great destination for the last of your summer tomatoes. The sauce is a great blend of concentrated, sweet cooked tomatoes and vibrant fresh tomatoes with garlic.
Smashed Turnips With Fresh Horseradish
Don’t pass turnips by the next time you’re at the market. When cooked right, their earthy flavor is seriously irresistible. At The Meatball Shop, people go crazy for them. The kick from the horseradish brings out the natural sweetness, and the sour cream adds a tangy, rich element.
Lemon and Garlic Chicken With Spiced Spinach
This is a heavenly combination; I’m not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed spinach to the pan after cooking the chicken it will wilt in the liquid left on the leaves after washing, and it will deglaze the pan at the same time.
Pasta With Mushrooms and Broccoli
Broccoli stems and flowers can be prepared and cooked separately, like two different vegetables. For this pasta I used a vegetable peeler to shred the broccoli stems into thin ribbons, which I cooked briefly with the mushrooms. I sliced the crowns very thin and blanched them briefly with the pasta. The result is a dish with different textures and shades of green: the stems should be crisp-tender, their color faded. The crowns will be bright green, and 2 to 2 1/2 minutes cooking will render them tender but not mushy.
Polenta With Parmesan and Tomato Sauce
This is my favorite way to serve polenta, and it’s the simplest, too. My son loves it -- maybe your kids will feel the same.
Albacore Roasted in a Bed of Lettuce
This is inspired by a traditional Provençal tuna dish. Albacore works just as well. It has a lot going for it as a New Year’s dish, what with all the green leaves and the fish – lots of prosperity. Saffron is optional. I like to serve the lettuce, cut into strips, on the side.
Provençal Zucchini and Swiss Chard Tart
This is such a pretty mixture of zucchini and greens that I hate to hide it under a top crust. Sometimes I substitute beet greens for the Swiss chard.
Fennel, Kale and Rice Gratin
Two types of greens provide delicious contrast in this comforting yet light dish, which is perfect for a weeknight dinner or a festive side. It's a flexible recipe, lending itself to all sorts of adaptations. Make it once, and then make it your own.