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Articles Tagged with: gluten-free recipes
Gluten-Free Cedar Plank–Roasted Salmon with Apricot Glaze, Roasted Stone Fruit, and Green Beans Recipe

 

The beauty of cooking salmon on cedar planks (available at most high-end grocers) is that it’s amazingly easy, the wood imparts subtle smoky flavor, and it looks downright gourmet. To do it right, you’ll need two cedar planks, soaked in advance, so plan accordingly.
Servings 4 people

Ingredients

  • 5 fresh apricots plums, or pluots, or 2 fresh peaches or other stone fruit, halved and pitted
  • 3 tablespoons gluten-free brown rice miso
  • 1 tablespoon GF Dijon mustard
  • 1⁄2 cup apricot preserves
  • 1 1-inch piece of ginger, peeled and coarsely chopped
  • 1 clove garlic peeled
  • Zest and juice of 1 mandarin orange or satsuma tangerine
  • Juice of 1 lemon
  • 1⁄4 teaspoon crushed red pepper flakes
  • 1 pound fresh green beans trimmed and halved lengthwise on a diagonal
  • 2 tablespoons olive oil
  • 4 8-ounce salmon steaks or 6-ounce salmon fillets
  • 1⁄4 cup fresh mint leaves for garnish

Instructions

  1. Soak 2 cedar planks in water for 4 hours or overnight in a half-sheet pan or other rimmed roasting pan.
  2. Preheat oven to 500°F. In a blender or food processor, combine 2 apricot halves (or 1 peach half), the miso, mustard, apricot preserves, ginger, garlic, orange zest and juice, lemon juice, and red pepper flakes and blend until smooth.
  3. In a large pot of boiling water, cook the green beans for 2 minutes, then immediately chill in a bowl of ice water. Drain and place in a large bowl. Toss with 6 tablespoons of the blended apricot glaze and the olive oil. Reserve.
  4. Put the soaked cedar planks on a baking sheet in the oven for 5 minutes. Remove the planks and pan from the oven. Remove the planks from the pan and quickly divide the salmon and the remaining stone fruit halves, cut sides up, onto the planks. Slather the salmon and apricots generously with the remaining glaze, place the planks directly on the oven rack, and roast 12 to 16 minutes, depending on the salmon’s thickness, until it’s just cooked through and the apricots are soft. Divide the green beans among 4 plates. Coarsely chop the roasted apricots and sprinkle them over the beans, top with a piece of salmon, sprinkle with torn mint leaves, and serve.

Gluten-Free Chilled English Pea Soup with Yogurt and Mint Recipe

 

This gluten-free chilled pea soup recipe by Niki Ford is as much a delight as it is a cooking lesson. Though it’s simple, clean, and bright, critical steps are taken to elevate and intensify the earthy sweetness of the English pea: a pea pod stock is made to add a deep layer of pea flavor, quick cooking and cooling preserve the brilliant flavor and color of the peas, and thorough blending and straining provide a compelling, silky texture. A finishing dollop of yogurt lends tart contrast, lift, and a bit of much-needed fat to a fabulously elegant dish perfect for brunch, a light lunch, or a first course. FYI, you can make the pea stock up to 2 days in advance.

Keyword gluten free pea soup recipe
Servings 4 people

Ingredients

  • 4 pounds fresh English peas in their pods
  • 3 sprigs of flat-leaf parsley
  • 1 small onion thinly sliced
  • 3 tablespoons olive oil
  • 1 cup white and light part of leeks thinly sliced
  • Kosher salt to taste
  • 1⁄2 cup plain yogurt
  • 2 tablespoons coarsely chopped fresh mint leaves

Instructions

  1. Shell the peas, reserving the peas and pods separately. In a large pot over high heat, bring the pods, parsley, onion, and 10 cups cold water to a boil. Reduce to a simmer and cook for 30 minutes, stirring occasionally.
  2. Strain the pea stock through a fine-mesh sieve, discarding the solids. Set aside.
  3. Heat the oil in a large sauté pan over medium-high heat, add the leeks and let them sizzle for a minute, then lower the heat to medium-low. Cook until soft and tender, approximately 6 to 8 minutes, stirring occasionally and adding a few tablespoons of water if needed to avoid browning (which will affect the flavor and color).
  4. Add the peas and 2 cups of pea stock to the sauté pan. Turn the heat to high, bring the mixture to a boil, then lower heat and simmer until the peas are just tender, approximately 5 minutes.
  5. Purée the peas and their cooking liquid in a blender until smooth, transfer to a large bowl, add 2 additional cups of the remaining pea stock, and stir to combine. If needed, add more stock until the texture of the soup is creamy and not too thick. For the silkiest texture, pass the soup through a mesh sieve. (If your blender is powerful, skip this step.) Set the bowl of soup in a larger bowl of ice water to cool, stirring occasionally, to preserve the bright green color. Chill the soup in the refrigerator for at least 1 hour. Season to taste with salt.
  6. To serve, ladle the soup into bowls and garnish with a generous spoonful of yogurt and a sprinkle of mint.

Photo Maren Caruso


Gluten-Free Roasted Asparagus and Oat Berry Salad with Feta, Almonds, and Mint Recipe

 

Bright, roasty, chewy, crunchy, herby, creamy, tangy—this addictive whole grain salad by Niki Ford has it all. Part spring tonic and all pleasure with lively flavor accents from feta, almonds, and an abundance of fresh herbs, it’s versatile enough to serve as a substantial vegetarian lunch or act as picnic provisions or a side dish for a larger meal. Oat berries, or whole oat groats, which have the same satisfying chewy meatiness of farro, minus the gluten, can be difficult to find. Look for them in health food stores or order them easily online.

Servings 6 people

Ingredients

  • 1 cup gluten-free oat berries oat groats
  • 2 teaspoons kosher salt plus more to taste
  • 1 bunch asparagus tough ends trimmed
  • 1 tablespoon olive oil
  • 5 tablespoons toasted almonds coarsely chopped
  • 4 small green onions outer layer removed and thinly sliced
  • 1⁄2 cup flat-leaf parsley coarsely chopped
  • 1⁄2 cup mint roughly chopped
  • 3⁄4 cup feta cheese crumbled
  • 1 tablespoon red wine vinegar
  • 1 teaspoon lemon juice
  • 1 small clove garlic pounded into a paste, finely grated, or pressed
  • 3 tablespoons good-quality extra-virgin olive oil

Instructions

  1. Preheat the oven to 450°F. Bring 7 cups of water, the oat berries, and 2 teaspoons kosher salt to a boil in a large pot. Lower the heat to a simmer and cook the oats until tender, about 12 to 14 minutes. Turn off the heat and let the oats rest in the hot water for 10 minutes. (It’s okay if some of them burst during the cooking process.) Drain the oat berries and spread out on a baking sheet to cool. Reserve.
  2. Slice the asparagus, at a diagonal, into two-inch pieces. In a bowl, toss the asparagus with the olive oil and a sprinkle of salt. Spread the asparagus on a parchment paper–lined baking sheet and roast for 8 to 10 minutes, until browned and tender. Reserve.

  3. Make the vinaigrette: In a small bowl, whisk together the red wine vinegar, lemon juice, and garlic, and then whisk in the olive oil.

  4. In a serving bowl, toss the oat berries, asparagus, almonds, green onions, parsley, and mint with the vinaigrette. Salt to taste, top with the crumbled feta, and serve.

Photo: Maren Caruso


Gluten-Free Charred Radish, Pepper, and Garbanzo Bean Salad with Preserved Lemon Vinaigrette Recipe

 

Some salads are special. This one by James Beard Award-nominated San Francisco chef Melissa Perello is one of them. Make it and be blown away by the layered flavors of charred beans and veggies, citrus dressing, and sesame. And good thing the recipe makes extra vinaigrette, because you’re going to want it. (Store it in the fridge for up to a month.) Can’t find preserved lemon? Substitute 2 tablespoons lemon juice, the zest of 1 lemon, and 1 teaspoon kosher salt. Also, note that while you can replace the dried garbanzos with canned beans, dried will give you better crunch and flavor, though they do require soaking for two days in advance.

Servings 6 people

Ingredients

  • 4 ounces dried garbanzo beans
  • 1 tablespoon olive oil
  • 6 small sweet peppers such as Jimmy Nardello, Corno di Toro, or red Fresno or 1 red bell pepper
  • Kosher salt
  • 10 radishes halved
  • 10 cups mixed green lettuces such as baby kale, purslane, and mizuna
  • 1⁄2 cup fresh flat-leaf parsley leaves
  • 1⁄2 cup fresh mint leaves
  • 1⁄2 cup fresh cilantro leaves
  • Freshly ground black pepper
  • 4 Persian cucumbers or 1 medium cucumber sliced into 1-inch rounds and quartered
  • 1 tablespoon toasted sesame seeds
  • 1 preserved lemon available at gourmet grocers and Middle Eastern markets
  • 1⁄2 cup extra-virgin olive oil
  • 2 tablespoons lemon juice

Instructions

  1. Soak the garbanzo beans in water at room temperature for two days, drain, and reserve in the fridge.
  2. Make the Preserved Lemon Vinaigrette: Combine the vinaigrette ingredients in a blender, blend until smooth, and reserve.
  3. Heat 1 tablespoon olive oil in a large cast-iron pan over high heat. Carefully add the peppers and blister, flipping as the skin chars, until slightly blackened and wilting, about 4 minutes. Transfer to a bowl, season with salt, and cover with plastic wrap. Let cool, trim and discard the stems and seeds, and cut into 2-inch pieces. Using the same pan over high heat, add the radishes, cut sides down, and char for 2 to 3 minutes, or until golden. Flip and char the other sides for 1 minute. Transfer to the bowl with a slotted spoon. With the heat still on high, add and char the garbanzos, stirring as they blacken, about 1 to 3 minutes. Transfer to the bowl and reserve.
  4. Place the mixed greens, parsley, mint, and cilantro in a large serving bowl. Stir the vinaigrette, add to taste, toss the salad to coat, and season with salt and pepper to taste. Add the peppers, cucumbers, radishes, and garbanzos, sprinkle with sesame seeds, and serve.

Photo Maren Caruso


Gluten-Free Baked Ricotta, Feta, and Pecorino Cheese Recipe

 

Sides don’t get easier or more luxurious than this creamy three-cheese dish, which pairs perfectly with red meat.

Servings 6 people

Ingredients

  • 1 1⁄2 cup crumbled feta cheese
  • 3 1⁄2 cups whole milk ricotta cheese
  • 1⁄2 cup grated Pecorino cheese
  • 1 egg
  • Freshly ground black pepper 2 teaspoons extra-virgin olive oil

Instructions

  1. Preheat the oven to 400°F. In a food processor, process the feta to tiny pieces. Add the ricotta, Pecorino, and egg and pulse to incorporate. Season with pepper to taste. Grease an 8- to 10-inch square gratin or baking dish with 1 teaspoon olive oil. Spoon in the cheese mixture and drizzle 1 teaspoon olive oil over the top. Bake for 35 to 45 minutes, or until golden brown on top and molten hot. Let it set for 5 minutes, then serve.

Photo: Maren Caruso


Gluten-Free Broiled Chicken with Braised Greens Recipe

 

A quick broil and a slow cook of the chicken result in fabulously crispy skin and tender meat. Braising the greens in the chicken’s juices adds savory goodness, too. You can have your butcher debone the chicken, do it yourself, or cook the chicken bone-in.
Servings 2 people

Ingredients

  • 2 boneless chicken thighs
  • Kosher salt
  • 1 tablespoon minced shallot
  • 1 bunch Swiss chard center ribs removed and leaves chopped (about 6 cups)
  • Lemon wedges for garnish (optional)

Instructions

  1. Preheat the broiler. Place the chicken in an ovenproof skillet, season generously with salt, and broil 12 inches from the heat source until the skin is crispy and browned, about 10 minutes. Turn on the oven to 250°F and bake for 25 minutes.
  2. Using potholders, transfer the skillet to the stovetop. Immediately transfer the chicken to a plate, leaving the juices in the skillet. Add the shallot and chard to the skillet, stir, cover, and cook over medium heat until the greens are wilted, 4 minutes. Divide the greens between 2 plates, top each with a chicken thigh, and serve with lemon wedges.

Photo: Maren Caruso


Gluten-Free Grilled Corn and Portobello Tacos with Avocado “Cream” Recipe

 

With no gluten, meat, dairy, soy, or nuts, this lively dish by one of our favorite food bloggers, Beth Manos Brickey of Tasty Yummies, is free of everything—except flavor. The mushrooms and corn are grilled, but they can easily be prepared in the kitchen: Cut the marinade-coated portobellos into 1⁄4-inch-thick strips and cook them in a large pan over medium-high heat until tender, 8 to 10 minutes; cook foil-wrapped ears of corn on a baking sheet in a preheated 450ºF oven for 20 to 25 minutes.

Servings 4 people

Ingredients

  • 1⁄2 cup olive oil or melted butter
  • 2 teaspoons ground cumin
  • 1 teaspoon gluten-free chili powder
  • Zest and juice of 1 lime
  • 2 cloves garlic finely minced
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 ears corn husked
  • 4 portobello mushrooms stemmed
  • 8 gluten-free corn tortillas warmed
  • Shredded red cabbage or lettuce for garnish
  • Chopped fresh cilantro leaves for garnish
  • Thinly sliced green onions for garnish 3⁄4 cup Avocado "Cream" (below) for garnish

Instructions

  1. Preheat a gas or charcoal grill for medium-high heat, about 450ºF.
  2. Whisk together oil, cumin, chili powder, lime zest and juice, garlic, salt, and a pinch of pepper. Mix until well combined.
  3. Cut 2 squares of aluminum foil large enough to fully wrap an ear of corn. Place 1 ear of corn on each square. Drizzle a small amount of the marinade over each ear, rub to evenly coat, and wrap tightly in the foil. Coat the mushrooms with the remaining marinade.
  4. Grill the foil-wrapped corn for 20 minutes, turning every 5 minutes. While the corn is cooking, grill the mushrooms for 5 minutes on each side. Transfer the corn and the mushrooms to a cutting board to cool. When cool enough to handle, cut the kernels from the cobs and slice the mushrooms into 1⁄4-inch-thick strips.
  5. Top the warm corn tortillas with the mushroom strips, corn kernels, cabbage, cilantro, green onions, and avocado cream and serve.

Photo: Maren Caruso

 

For the Avocado "Cream"

Ingredients

  • 1 avocado pitted and peeled
  • Juice of 1 lime
  • 2 cloves garlic chopped
  • 1⁄4 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1⁄4 teaspoon kosher salt

Instructions

  1. Combine all of the ingredients in a blender. Add 2 tablespoons of water and blend until smooth, adding more water if the cream needs thinning.

Gluten-Free Manzanita Swizzle Cocktail Recipe

 

Feisty, smoky, earthy, and tropically tempting with Latin flair.

Servings 1

Ingredients

  • 1 tablespoon thinly sliced baby bell pepper optional
  • 1 1⁄2 ounces white tequila such as Espolón Tequila Blanco
  • 1 tablespoon mescal
  • 1 ounce pineapple juice
  • 1⁄2 ounce fresh lime juice
  • 1⁄2 ounce Habanero Simple Syrup (below)
  • Pinch of red pepper flakes sea salt, and sugar, mixed together, for garnish (optional)
  • Pineapple leaf for garnish (optional)

Instructions

  1. Place the bell pepper at the bottom of a highball glass, fill the glass with crushed ice, add the tequila, mescal, juices, and simple syrup, and stir to combine. Add a mound of crushed ice, sprinkle with the spice mix, garnish with the pineapple leaf, and serve with a swizzle stick.

 

Habanero Simple Syrup

Instructions

  1. Add a spicy kick to any cocktail with this sweet concoction: In a medium pot over medium heat, combine 3 cups of sugar and 1 1⁄2 cups of water and stir until dissolved. Remove from the heat, add 1⁄2 of a seeded and thinly sliced habanero chile, cool, and strain, discarding the solids. Keep syrup refrigerated, covered, for up to 3 weeks.

Photo: Maren Caruso


Gluten-Free Smoked Chicken Baby Bell Bites with Chipotle Mayonnaise Recipe

 

Get everything you love about nachos in one glorious bite.

Servings 16 bites

Ingredients

  • 1 8-ounce boneless, skinless chicken breast or thigh
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1⁄2 cup mayonnaise
  • 1 tablespoon canned chipotle peppers in gluten-free adobo sauce chopped (find in the international foods aisle of well-stocked grocery stores)
  • 8 baby bell peppers halved lengthwise, seeds and ribs removed
  • 2⁄3 cup shredded Jack cheese
  • 2 tablespoons Quick-Pickled Onions (below; optional)
  • 1⁄3 cup cilantro leaves torn

Instructions

  1. Place the chicken, paprika, cumin, and salt in a small saucepan. Add 1⁄2 cup water, cover, and cook on low heat until cooked through, 20 to 25 minutes. Transfer the chicken to a plate, let cool, and shred.
  2. In a small bowl, mix the mayonnaise with the chopped chipotle.
  3. Preheat the broiler. Fill each pepper half with chicken and a sprinkle of cheese. Arrange the peppers on a baking sheet, cut sides up, and broil 12 inches from the heat source until the peppers soften, 4 to 5 minutes. Top with a dollop of the chipotle mayonnaise and a sprinkle of the pickled onions and cilantro and serve.

QUICK-PICKLED ONIONS

Instructions

  1. In a small bowl, stir together 3⁄4 cup chopped red onion, 1⁄4 cup white vinegar, 1⁄4 teaspoon salt, and 1⁄2 teaspoon sugar and let sit for at least 15 minutes. Store in a covered container in the refrigerator for up to 1 week.

Recipe Victoria Granof
Photography Chelsea Cavanaugh


A Peek Inside the Summer 2018 Issue of GFF Magazine + Recipe Index

What’s inside our summer issue? A whole lot of deliciousness:

 

  • Our roundup of the best chocolate chip cookies to buy!
  • Incredible recipes from one of Portugal’s top chefs: think spice-rubbed ribs and peanut butter chicken, potato salad, potato skins, beet salad, and more perfect partners for the picnic table or cookout
  • Fast and fabulous weeknight meals
  • Wheat Thins-like crackers! How to make the flaky, buttery delicious crispy bites at home (it’s easy)!
  • Delicious pizza dough, shockingly wonderful chocolate cupcakes made from quinoa, and more from Cabo’s incredible Flora Farms
  • Where to find the best GF and DF frozen treats in the U.S.
  • Baking with sorghum flour—what you need to know, plus mouthwatering recipes for a chocolate cherry skillet cookie, brown sugar peach upside-down cake, and berry shortcakes
  • Recipes from our editor’s favorite new cookbook, The Foreign Cinema Cookbook
  • Our GF guide to Toronto, one of the most GF-friendly places ever
  • So much MORE!

CLICK HERE TO BUY THE PRINT ISSUE. 

CLICK HERE TO BUY THE DIGITAL ISSUE

SEE ALL ISSUES OF GFF MAGAZINE

GFF MAGAZINE SUMMER 2018 RECIPE INDEX

Appetizers & Snacks

  • Burrata with Creamy Tomato Vinaigrette, Tomatoes in Red Wine Vinaigrette, and Brioche
  • Cobb Salad Wraps with Creamy Avocado Dressing
  • Fried Oysters with Pickled Shallots and Smoked Bacon
  • Grilled Pineapple with Spicy Salted Sugar
  • Marinated Sardines
  • Non-Wheat Thins
  • Potato Skins with Yogurt and Guacamole
  • Seared Cinnamon Tuna
  • Tomato Cucumber Gazpacho
  • Tropical Ceviche with Guacamole and Creamy Sweet Potato Puree

 

Condiments, Dressings, & Sauces

  • Ajvar
  • Basic Mayonnaise
  • Cayenne Mayonnaise
  • Creamy Sweet Potato Puree
  • Creamy Tomato Vinaigrette
  • Green Goddess Dressing
  • Guacamole
  • Mango Marmalade
  • Olive and Honey Tapenade
  • Pickled Shallots
  • Red Wine Sherry Vinaigrette
  • Red Wine Vinaigrette
  • Romesco Sauce
  • Tomato Sauce

 

Desserts & Breads

  • Berry Shortcakes with Whipped Crème Fraîche
  • Brown Sugar Peach Upside-Down Cake
  • Coconut Chia Pudding with Mango Marmalade
  • Chocolate Cherry Skillet Cookie
  • Chocolate-Mint Frosting
  • Chocolate Quinoa Cupcakes with Chocolate-Mint Frosting
  • Gluten-Free Brioche
  • Gluten-Free Pizza Crust
  • Grilled Pineapple with Spicy Salted Sugar
  • Pan de Elote Sweet Corn Cakes
  • Sparkling Wine–Simmered Strawberries
  • Vegan Strawberry Cheesecake

 

Drinks

  • Farmarita

 

Main Courses

  • Broccoli Avocado Quinoa Bowls
  • Grilled Flank Steak with Arugula, Grapes, and Parmesan Cheese
  • Grilled Peanut Butter Chicken
  • Grilled Spice-Rubbed Pork Ribs with Barbecue Sauce,
  • Mussels in White Wine Sauce with Grilled Garlic Bread
  • Parchment-Baked Sole, Vegetables, and Sherry Vinaigrette
  • Smoked Bacon and Tomato Pizza
  • Turmeric Chicken and Vegetable Kabobs

 

Salads & Sides

  • Beet Salad with Shallot-Balsamic Reduction Dressing
  • Cobb Salad Wraps with Creamy Avocado Dressing
  • Little Gem Salad with Radishes, Pepitas, and Green Goddess
  • Potato Skins with Yogurt and Guacamole
  • Roasted Bell Pepper Salad
  • Yukon Gold Potato Salad

 

 


Gluten-Free Chicken, Mango, and Avocado Salad with Candied Pecans Recipe

In partnership with CA Grown

Our editor, Erika Lenkert, crafted this recipe after enjoying something like it at a restaurant in San Francisco. When salad is just the thing for dinner, you’ll find great satisfaction in its sweet, savory, and spicy flavors, which leverage deliciously fresh mango and avocado that we can get nearly all year round thanks to California growers. 

Servings 4 people

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup pecans
  • 1 tablespoon plus 1 teaspoon sugar
  • 1⁄2 teaspoon cayenne
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1⁄2 teaspoon GF Dijon mustard
  • 1⁄2 teaspoon kosher salt
  • 6 cups mixed baby greens
  • 1 firm-ripe avocado cut into bite-sized cubes
  • 1 firm-ripe mango peeled and cut into bite-sized cubes
  • 1 1⁄2 cups shredded cooked chicken

Instructions

  1. In a medium skillet, melt the butter over medium heat. Add the pecans, reduce the heat to medium-low, and cook, stirring frequently, until the nuts begin to turn a deep brown, around 5 minutes. Sprinkle the nuts with 1 tablespoon sugar and the cayenne and stir until sugar is completely dissolved. Immediately transfer nuts to a piece of parchment paper to cool.
  2. In a large bowl, whisk together the olive oil, vinegar, mustard, salt, and 1 teaspoon sugar. Add the greens, avocado, mango, and chicken and toss to coat. Transfer to 4 serving plates, top with the spiced nuts, and serve.

Photo Maren Caruso


Gluten-Free Grilled Lamb Chops with Tzatziki Salsa and Smashed Potatoes Recipe

 

Grilled Lamb Chops with Tzatziki Salsa and Smashed Potatoes

We developed a culinary crush on Food By Mars blogger Alison Marras when we discovered her gorgeous, pure recipes seasoned with astrological flavor. This, her Greek-American GF/DF dish, reflects why she’s worthy of adoration. Light in everything but flavor and pleasure, it’s fast, healthy, and delicious with a genius coconut milk–based tzatziki salsa.
Servings 4 people

Ingredients

  • 8 single lamb chops
  • Sea salt and black pepper
  • 2 tablespoons dried oregano leaves
  • 20 baby potatoes
  • 1 medium cucumber peeled, halved, seeds discarded, and coarsely chopped
  • 1 medium clove garlic
  • 2 tablespoons fresh lemon juice
  • 1⁄2 teaspoon fresh or dried dill
  • 3 tablespoons unsweetened coconut milk any other non-dairy milk, or plain yogurt
  • 1 tablespoon canola or safflower oil

Instructions

  1. Season the lamb chops with salt, pepper, and dried oregano.
  2. Bring a medium pot of salted water to a boil. Add the potatoes and cook until a fork easily pierces the middle, about 8 to 15 minutes depending on size. Drain and reserve.
  3. Make the salsa: combine cucumber, garlic, lemon juice, dill, and coconut milk in a food processor or blender and pulse until it resembles a pale salsa verde. Set aside.
  4. Heat the oil in a grill pan or cast-iron skillet over medium-high heat until nearly smoking. Add the lamb chops. (They should sizzle.) Cook for approximately 3 minutes per side for medium-rare, or 5 minutes per side for medium.
  5. Divide the potatoes evenly among 4 dinner plates, smash them gently with a fork, top with 2 lamb chops, drizzle with the salsa, finish with a generous sprinkling of salt, and serve immediately.

Photo Maren Caruso


Gluten-Free Pan-Seared Halibut with Brown Butter and Hazelnuts Recipe

 

This fish recipe, inspired by Shauna Ahern’s story in this issue (page 85), can also be made with pork or boneless, skinless chicken breasts.
Servings 4 people

Ingredients

  • 3 tablespoons plus 4 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 3 tablespoons Dijon mustard
  • 1⁄2 teaspoon freshly ground black pepper
  • 4 6- to 8-ounce halibut fillets, skin on, patted dry
  • 1⁄2 cup sweet rice flour
  • 10 ounces green beans or haricots verts trimmed
  • 3⁄4 cup whole hazelnuts chopped
  • 3 tablespoons lemon juice
  • 4 lemon wedges for garnish

Instructions

  1. Preheat the oven to 350°F. In a large bowl, combine the 3 tablespoons olive oil, salt, Dijon mustard, and pepper. Add the halibut, coat evenly, and marinate for 5 minutes.
  2. Remove the halibut from the marinade and dredge each fillet in sweet rice flour. Heat a large sauté pan over medium-high heat. Add the 4 teaspoons olive oil. When the oil is very hot, sear the fish on all sides, about 6 to 8 minutes total, then put the pan and fish, skin-side down, in the oven, and finish cooking, about 5 minutes. Transfer to a plate and reserve.
  3. Meanwhile, cook the green beans in boiling water until al dente, about 2 to 4 minutes.
  4. Carefully wipe the pan clean with a paper towel and return it to the stovetop over medium-high heat. Add the butter and hazelnuts. When the butter turns chestnut brown, about 3 to 5 minutes, add the lemon juice. Add the green beans and toss to coat. Divide the fish and green beans among 4 dinner plates, drizzle the brown butter and hazelnuts on top, garnish each with a lemon wedge, and serve.

Photo Maren Caruso


Pulled Slow-Roasted Pork Recipe

 

Rich, juicy, and bursting with flavor, this shredded pork makes mouths water whether served as tacos, with tortillas, Pico de Gallo, avocado, lime, and cilantro, or devoured straight from the baking sheet. Leftovers are best refrigerated with their cooking juices in an airtight container and reheated in tightly wrapped foil.

Ingredients

  • 1/4 cup olive oil
  • Zest of 1 orange
  • 5 cloves garlic minced or pressed
  • 1/2 teaspoon dried oregano preferably Mexican
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 1 21/2 pounds boneless pork shoulder, either butt or picnic, cut into 3 inch chunks

Instructions

  1. Preheat the oven to 275ºF. In an 8-inch square baking dish, mix together the oil, orange zest, garlic, oregano, red pepper flakes, and 2 teaspoons salt. Add the pork and massage all over with the rub. 

  2. Cover the dish tightly with aluminum foil and roast for 3 hours, flipping the pieces after 11/2 hours. Remove from the oven and let rest until cool enough to handle.

  3. Preheat the broiler when ready to serve. Line a rimmed baking sheet with aluminum foil. Transfer the pork to a plate. Skim and reserve 3 tablespoons of fat from the baking dish. Shred each chunk of pork into a few thick pieces, spread the meat on the prepared baking sheet, drizzle with the reserved fat, and broil until the edges are crisped and lightly browned, 4 to 5 minutes. Season with salt and serve. 

Recipe GFF Editor Erika Lenkert / Photography Dane Tashima / Styling Jeanne Kelley


Savory Black Beans Recipe

 

Garlic, onion, cumin, and slow simmering in chicken broth results in black beans that are so luscious and delicious, they’re good enough to eat solo. But serve them over rice and top with avocado and cilantro and you’ve got a wholesome dream dish. Bonus: you don’t have to soak the beans overnight!

Ingredients

  • 2 cups dried black beans
  • Kosher salt
  • About 4 cups reduced-sodium chicken broth
  • 1/2 yellow onion diced
  • 1/2 teaspoon cumin
  • 2 cloves garlic smashed
  • 1 bay leaf
  • 1/4 cup olive oil

Instructions

  1. In a pot, combine the black beans, 5 cups water, and 2 teaspoons salt. Bring to a boil and boil for 10 minutes, stirring occasionally. Drain.
  2. Return the beans to the pot. Add 31/2 cups of the broth, the onion, cumin, garlic, bay leaf, and olive oil. Bring to a boil, reduce the heat to a simmer, and cook, stirring occasionally and adding more broth if the broth reduces too quickly, until the beans are soft but not falling apart and the broth has reduced almost entirely, about 70 minutes. Remove and discard the bay leaf, season to taste with salt, and serve.

Photography Dane Tashima / Styling Jeanne Kelley


Gluten Free Black Bean Taquitos Recipe

Divine in
 flavor and crunch, these soul- satisfying vegan taquitos by Kate Ramos of Hola Jalapeno have a filling tasty enough to serve as its own side dish. For easiest prep, use tortillas fresh from the store that haven’t been refrigerated. Serve taquitos with guacamole. Note: This recipe calls for toothpicks.

Gluten-Free Black Bean Taquitos


Servings 12 taquitos

Ingredients

  • 2 tablespoons vegetable oil plus more for frying
  • 1 small white onion finely chopped
  • 1 clove garlic minced

  • 1 jalapeño chile, seeded and minced
  • Kosher salt
  • 1 ⁄2 teaspoon ground cumin
  • 1 ⁄2 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 15-ounce can black beans, undrained
  • 12 6-inch gluten-free corn tortillas

Instructions

  1. In a medium saucepan over medium- high heat, warm the 2 tablespoons
oil. When shimmering, add the onion, garlic, jalapeño, and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the cumin, coriander, and chili powder and stir for 1 minute. 

  2. Add the black beans with the can's juices. Bring to a simmer and cook, stirring occasionally, until the beans are thick, about 8 minutes. Remove from the heat and immediately mash the beans with a potato masher until most are mashed and the mixture is thick. Season to taste with salt. Let cool slightly.

  3. Heat a cast-iron or nonstick skillet over medium heat. Warm the tortillas one at a time until they are very flexible, about 1 minute per side, then immediately wrap them tightly in a clean kitchen towel to keep warm so they don’t cool and break when you try to roll them.
  4. In a large, deep frying pan over medium heat, pour enough oil to reach 1 inch up the side of the pan. Heat the oil until a deep-frying thermometer reads 350°F, about 10 minutes. If you don’t have a thermometer, the oil is ready when a small cube of GF bread browns in the oil in 30 seconds.
  5. Meanwhile, line a baking sheet with paper towels and set near the stove. Arrange 4 of the warm tortillas on a clean work surface. Add 1 heaping tablespoon of the bean mixture to the bottom third of each tortilla. Gently
roll the tortilla up over the filling into
a tight cylinder. Using a toothpick, gently fasten the flap of the overlapped tortilla to the rest of the tortilla like a sewing stitch.
  6. Working in batches of 4 to avoid crowding, carefully place the taquitos
in the hot oil, toothpick side down,
and fry until brown and crisp, 2 to 3 minutes. Flip and brown on the other side, about 1 minute longer. Remove with tongs to the prepared baking sheet and repeat. Remove the toothpicks and serve immediately.

Photo: Emma K. Morris


White Caesar Salad Recipe

 

This show-stopping salad by our friends at San Francisco's amazing Foreign Cinema restaurant celebrates winter greens and one of the best Caesar dressings we’ve had. If escarole isn’t available, sub radicchio. Or just go with good old romaine, if you like. Don’t be afraid to use the raw egg in the dressing—just be sure it's fresh, make the dressing right before you serve it, and eat the salad within an hour of when you serve it. Also, the dressing is still outstanding without the cheese, so confidently omit it if you're dairy-free. 

Servings 6

Ingredients

  • 1 small head frisée
  • 1 head escarole preferably with yellow-green center leaves
  • 3 heads Belgian endive
  • 1 egg
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic mashed
  • 2 tablespoons chopped anchovies
  • Juice of 1 lemon
  • 1 teaspoon red wine vinegar
  • 1 tablespoon freshly grated Parmesan cheese plus more for garnish
  • Kosher salt and freshly ground pepper

Instructions

  1. Remove and discard the tough outer leaves of the frisée and escarole to use their tender, sweeter pale center leaves. Wash and dry, then chop or tear into bite-size pieces and place in a bowl. Trim off the bases of the Belgian endives to free the leaves and add the leaves whole to the bowl. Cover with a paper towels and refrigerate until use.
  2. In a large bowl, whisk the egg vigorously, then whisk in the olive oil, garlic, anchovies, lemon juice, vinegar, cheese, and pepper, creating a thick but not emulsified dressing. Pour the dressing over the greens and toss thoroughly, using your hands to help coat the leaves if necessary. Season to taste with salt.
  3. Arrange the salad on a cold serving platter, grate more cheese over the top, and serve right away.

 

Photography Aubrie Pick


Gluten-Free Pancetta-Wrapped Endive with Anchovy and Saba Recipe

 

The key to styling this dish by San Francisco chef Craig Stoll look is the cooperation of the pancetta, so make sure to get slices that are thin, yet thick enough to hold together when you wrap them around the endive. (They’ll taste good no matter what.) Also, for easy handling, store the slices in the fridge until use. The garnish, saba, is a delicious thick, reduced, unfermented grape juice that tastes like a non-acidic balsamic vinegar reduction. Whether you try the saba or skip it, this recipe is wonderful. Heads up: You will need 32 toothpicks.

Servings 16 Pancetta-wrapped Endives

Ingredients

  • 4 large Belgian endives
  • Kosher salt
  • 2 large cloves garlic
  • 1 bay leaf
  • 1/4 cup white wine
  • 3 anchovy fillets
  • 1 cup toasted gluten-free breadcrumbs
  • 10 ounces thinly sliced pancetta or bacon chilled
  • 1 tablespoon saba for garnish (optional; available at Italian grocers)

Instructions

  1. Preheat the oven to 350°F. Cut endive in quarters from stem to tip. Arrange, cut side up, in a shallow sauté pan. Spread the leaves gently and season with salt, and then flip them over so the open leaves face downward. Smash 1 clove of garlic with the side of a knife and add it to the pan along with the bay leaf, wine, and 2 tablespoons of water. Cover the pan with aluminum foil or a lid, bring to a boil, and immediately transfer to the oven. Cook for 8 to 10 minutes, or until the endive is tender but not mushy. Remove from the oven, uncover the pan, and cool.

  2. Combine 1 clove of garlic and the anchovies in a food processor and pulse until the garlic is finely chopped. Add the breadcrumbs and a generous pinch of salt and pulse to incorporate.

  3. Preheat the broiler. Blot the cooled endives with a paper towel. Place one endive, outer leaves down, in the palm of one hand. Gently spread open the leaves, sprinkle 2 teaspoons of the breadcrumb mixture into the leaves, and set on a baking sheet. Repeat with all the endive, then tightly wrap 1 slice of pancetta around each endive.

  4. Run 2 toothpicks through each endive, 1 toward the base and 1 farther up, to help them maintain their shape while cooking.

  5. Cook the wrapped endives under the broiler until the pancetta browns on one side, about 5 minutes. Turn over and cook 5 minutes more. Remove the toothpicks, arrange the pieces on a platter, drizzle with saba, and serve.

Photo Maren Caruso