Grilled Pork-and-Rice-Noodle Salad

Makes : 4 servings | Main Dishes Dairy Free
vietnamese noodle salad

For the past month or so, stories of record-breaking heat waves across the country have dominated the news headlines. Although we’ve been spared from much of it here in the Pacific NW (in fact, many people tire of us complaining that it’s not warm enough), I got a glimpse of some pretty oppressive heat during my summer travels. There were moments of our week-long trip to New York City (my old stomping ground and very favorite restaurant city) when I barely even wanted to eat! Almost no dish would have been light enough to counteract …

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Red Curry Chicken Kebabs

Makes : 4 servings | Main Dishes Dairy Free
red curry chicken kabobs

In my constant quest for gluten-free Asian food, I often turn to dishes from Thailand or Vietnam. Since Southeast Asian cuisines are more dependent on fish sauce (often called nam pla or nuoc mam) than wheat-heavy soy sauce, many traditional foods can be enjoyed without substitution. This isn’t to say you should let your guard down when ordering Thai or Vietnamese food: Oyster sauce, hoisin sauce, yellow bean sauce, Maggi seasoning, sweet soy sauce, wonton skins, and more can still contain gluten. But many of may favorite dishes, including vibrant chopped meat salads with toasted …

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Summer Quinoa Salad

Makes : 4 servings | Featured Recipe , Salads/Sides Dairy Free , Vegan , Vegetarian
summer quinoa salad

Oftentimes in the summer I don’t feel like eating (or preparing) big, heavy meals. I’d love to subsist on leafy green salads alone, but truthfully that’s never been my style. I’m a girl who needs a hearty plateful of food. For me, “just a salad” means vegetables, grains, beans, perhaps a little tuna or chicken–something more satisfying than a heap of lettuce. I find myself keeping cooked grains and beans on hand and then throwing together side- or main-dish salads in a jif. Your gluten-free options are quite plentiful; try quinoa, rice, wild rice, millet, …

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Nectarine and Blackberry Crisp

Makes : 6 servings | Desserts Vegetarian
nectarine blackberry crumble

When we first moved to Oregon, I found myself caught off guard by the sheer bounty and variety of summer fruits. I felt like such an amateur at the farmers’ market, inquiring about the blackberries, when everyone around me referred to “marionberries”, “black caps”, and “evergreens”. These folks know their berries! We returned home with flats of berries, determined to familiarize ourselves with the intricacies of each one, and sat in the lawn lazily making our way to the bottom of the box.  Our daughter, seen here seven years ago, remains a dedicated berry enthusiast …

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Spicy Mango Sauce

Makes : about 1 1/2 cups | Basics Dairy Free , Vegan , Vegetarian
spring-rools

One of my tricks for coming up with quick weeknight recipes involves whipping up a few sauces over the weekend and then keeping them in the fridge for later. This particular sauce, from my book “The Gluten-Free Asian Kitchen”, can be made about three days ahead of time. In the book it’s used to accompany Salad Rolls with Crab and also Roasted Pork Meatballs, but you could use it to gussy up a simple grilled chicken, pork tenderloin, or shrimp. Since finding a perfectly ripe mango is notoriously difficult, I usually pick up a bag …

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Romesco Sauce

Makes : about 1 1/3 cups romesco sauce | Basics Dairy Free , Vegan , Vegetarian
romesco1

Romesco sauce makes me think of Spain. I’ve never actually been there, but I can imagine a platter of simply grilled shellfish dotted with boldly flavored romesco and it makes me hungry. The sauce, a classic combination of dried sweet chiles (ñora), tomato, garlic, ground nuts (usually almonds or hazelnuts), olive oil, and a touch of vinegar, originates from the city of Tarragona in the Catalan region of Spain. A piece of fried bread acts as thickener for the romesco, something to keep in mind if you’re dining out. Romesco sauce is rarely gluten free. I …

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