Gluten Free Recipes

Honey-Kissed Baby Turnips & Greens

Purple turnips with greens

Enjoy the greens along with the turnip roots for a tasty and nutritious dish.

4 small to medium turnips with greens
1 teaspoon butter
1 teaspoon olive oil
1/2 teaspoon honey
Salt & freshly ground pepper

Wash turnip bulbs and trim tops and tails. Do not peel. Cut into half-inch slices. Wash green tops and chop.

In a heavy-bottomed skillet, melt butter and add olive oil. When butter starts bubbling, add turnips and stir to coat. Let cook over medium heat, stirring and turning periodically, until turnips begin to soften and lightly brown, about 7 minutes.

Sprinkle moderately with sea salt, then add honey, stirring constantly to distribute. Toss in the greens along with their clinging water. Continue to stir and cook until greens have wilted, about 3 minutes. Season to taste with additional salt and several grindings of black pepper. Serves two.

We thank SeasonalEating.net for this recipe.

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Cold Beet Soup

Sliced beets

Ever have leftovers of roasted beets? Use them up in this tasty soup!

1 1/2 pounds cooked beets,* diced
2 cups water
3 tablespoons sour cream or plain yogurt
1 tablespoon prepared horseradish
2 teaspoons fresh dill

Blend all ingredients together and pour into 4 bowls. Garnish with a dollop of sour cream and a sprig of fresh dill.

*Beets can be steamed or boiled. For a richer flavor, cut them up into 1/2 inch pieces, toss with 2 tablespoons olive oil and salt and pepper, and place on a baking sheet. Roast in the oven for about 30 minutes or until tender, turning halfway through. Use for this soup, or in a salad, or just on their own as a tasty side dish with sautéed kale and goat cheese.

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Curried Delicata Squash Soup

delicata (4)

Tis the season for squashy goodness!

2 pounds delicata squash
1 tablespoon butter
1 medium onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
3 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 can coconut milk
Salt and pepper to taste
Half a lemon
Sour cream, chopped scallions, and fresh cilantro for garnishing

Remove the stem and skin of the squash, then cut in half. Scoop out the seeds and innards. Chop into half-inch slices, then cube.

Melt the butter in a medium sauce pan over medium heat. Add the onion, bell pepper, and garlic, and sauté until translucent, about 5 minutes. Add the spices with the cubed squash and continue to stir. Put a lid on the pot and cook for 2 minutes more. Add the coconut milk and 3 cups of water and stir.

Bring the soup to a boil then turn down the heat to low and let it simmer until the squash is tender, about thirty minutes. Add salt and pepper and a lemon squeeze. Allow soup to cool. Use an immersion blender or a regular blender to puree until smooth. Add toppings if desired.

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Roasted Baby Turnips

purple-top turnips in basket1 bunch baby turnips, peeled and chopped into quarters
1 tablespoon olive oil
Salt and pepper to taste

Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.

Dijon-Shallot Vinaigrette

1 tablespoon white wine vinegar
1/2 tablespoon Dijon mustard
2 tablespoon extra-virgin olive oil
1 small shallot, finely minced
Pinch of salt, to taste
1/2 tablespoon finely sliced fresh tarragon

While turnips are roasting, whisk together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots, salt and tarragon. Toss in the roasted turnips. This is best served at room temperature.

We thank Food52.com for this recipe.

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Butternut Squash Gratin

3 tablespoons unsalted butter
1 (2-pound) butternut squash
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano cheese
2 tablespoons fresh thyme leaves
1/2 cup heavy cream

Preheat oven to 350°F. Butter a 9-inch baking dish with 1 tablespoon butter. Peel and seed squash, then thinly slice using a hand slicer, such as a Benriner or mandoline slicer. Layer squash in baking dish, sprinkling some of salt and pepper between each layer. When baking dish is half filled, sprinkle 1/2 of cheese and thyme over squash. Continue layering squash with salt and pepper. Pour cream evenly over top layer, then sprinkle with remaining cheese and thyme. Cover baking dish and bake until squash is tender, about 45 minutes. Remove cover from baking dish and preheat broiler. Broil gratin until top is browned, about 4 minutes. Serve.

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Black-Eyed Peas and Collards

collard greens

Collard greens: big, beautiful leaves with big, beautiful nutrition.

Here’s a great one pot meal that has a small amount of prep and fewer dishes at the end of it. This dish has good protein and vegetables. Add a piece of whole grain toast and you’ve got your grain. You can also put more vegetables into the base or replace the bacon with paprika to get the smoky flavor.

1 cup dried black-eyed peas
1 tablespoon butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
3 strips bacon, cut into small pieces
1 bay leaf
1 large bunch collard greens
1 teaspoon of salt, plus more to taste
Pepper to taste

Put the peas and 4 cups of water in a bowl and soak overnight. Melt the butter in a large saucepan over medium heat. Add the onion, garlic, bacon, and bay leaf. Cover the pan with a lid and leave it for 2 minutes. Stir occasionally and cook until the onion is translucent and the bacon is starting to crisp, about 5 minutes. Drain the black-eyed peas and pour them into the saucepan. Cover them with water and turn the heat down to medium-low. Cook for 45 minutes, or until the peas are easily crushed with a fork. Be sure to check occasionally that the water does not cook off, as sometimes older peas take longer to cook than fresh ones. While the peas cook, remove the stems from the collard greens and chop them into bite size pieces. Once the peas are cooked, add the collards, salt to taste and some freshly ground pepper, and stir. Cover the pan and leave until the collards are tender, about 10 minutes. Remove from the heat and serve.

Adapted from the cookbook Good and Cheap by Leanne Brown.

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Pork-Stuffed Collard Leaves

collard greens

Lovely large leaves mean collards make ideal wraps.

1 bunch collard greens
1 pound ground pork
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon red chili flakes
1/2 cup finely chopped onion
2 cloves minced garlic
1/2 teaspoon oregano
1/4 teaspoon nutmeg
1 cup cooked brown rice or quinoa
1 cup vegetable or chicken broth
1 cup grated cheese (optional)

Stem collards and cut leaves in half lengthwise. Blanch them in boiling water for a minute, then submerge immediately in ice-cold water. Remove and let drain.

Mix the pork, salt, cumin, chili, onion, garlic, oregano, nutmeg and rice together well. Take a piece of collard leaf, put about 1/4-1/3 cup of mixture at its base and roll it up. Put seam-side down in an oiled baking pan. Do the same with remaining leaves, packing them side by side. Pour broth over the top. You can substitute tomato sauce. Cover with foil and bake at 375°F until pork is cooked through, about 35-40 minutes. Remove foil, sprinkle with cheese and bake 10 minutes more uncovered.

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Grilled Corn with Cheese and Lime

Corn on the cob

Ever tried lime on your corn? Now’s your chance with fresh corn on the cob coming in from the fields!

8 ears corn, shucked
1 tablespoon organic safflower, sunflower, or canola oil
Kosher salt
1/2 cup crumbled queso fresco or feta
1/4 to 1/2 teaspoon cayenne pepper
2 limes, cut into wedges

Heat grill to medium-high. Brush the corn with the oil and sprinkle with half a teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes. Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges. If you are not feeling like firing up the grill, this recipe works just as well with steamed corn.

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Sweet Corn Soup

corn on the cob

Although corn lovers often profess to have favorite varieties, the real key is freshness. Avoid corn with dry, pale husks and silks that are desiccated where they enter the cob. If pricked, kernels should squirt whitish juice. As for choosing the best-tasting corn, don’t buy a cob that’s more than 24 hours out of the field.

1 1/4 cups boiled sweet corn kernels
1/4 cup boiled and crushed sweet corn kernels
1 cup finely chopped and boiled mixed veggies (carrots, cauliflower, de-husked fava beans)
4 tablespoons corn flour
1 tablespoon butter
1 1/2 teaspoons finely chopped garlic
1 1/2 teaspoons finely chopped ginger
Salt to taste

Combine corn flour and 1/4 cup water in a small bowl and mix until the flour dissolves completely. Set aside.

Heat the butter in a deep pan. Add the ginger and garlic and sauté on medium heat until fragrant. Add the sweet corn, crushed sweet corn and veggies. Mix well and cook for 1 minute, stirring constantly.

Add 4 cups water, corn flour/water mixture, salt and pepper, mix well and cook on medium for another 4-5 minutes, stirring occasionally. Serve immediately sprinkled with diced peppers as an optional garnish.

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Tangy Parsley Grain Salad

curly parsley and Italian parsley

This is a great way to use up leftover grains and give them new life!

3 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon fine sea salt
1 clove garlic, grated
1/4 cup olive oil
1 cup grain, cooked and cold, such as basmati rice or Nash’s wheat berries or barley
5 cups Italian parsley with tender stems, roughly chopped
1 cup almonds, toasted and roughly chopped
1/2 cup sweet onion such as Walla Walla, finely diced
Zest of 1 lemon
Dashes hot paprika for garnish (optional)

Make the dressing right in the serving bowl. Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.

Reheat the rice until steaming. Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well. Serve garnished with a couple dashes of hot paprika if desired.

We thank FoodNetwork.com for this recipe.

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