Gluten Free Recipes

Parsley Salad

curly parsley and Italian parsley

Parsley isn’t just a garnish — it’s the tasty highlight of this vibrant salad.

For the Salad
4 packed cups curly parsley leaves
3 ounces parmigiano-reggiano, coarsely grated or shaved
1 1/2 cups oil-packed sun-dried tomatoes, drained and sliced into a medium julienne
1 teaspoon minced garlic

For the Dressing
1/2 packed cup basil leaves
3/4 cup extra-virgin olive oil
1/4 cup rice vinegar
Salt and freshly ground black pepper
1 shallot, minced
1 clove garlic, minced

For the Salad
Carefully wash parsley to remove any dirt; dry well and place in a salad bowl. Add parmigiano-reggiano to the parsley. Add sun-dried tomatoes, along with garlic. Toss well to combine.

For the Dressing
Carefully wash basil to remove any sand, then dry well. Place the basil leaves in the bowl of a food processor and add oil, vinegar, and salt and pepper to taste; process until smooth. Stir shallots and garlic into the dressing.

Drizzle dressing over salad and toss well to combine ingredients. Taste and adjust seasonings. Divide among six salad plates, garnish with some shaved parmigiano, and serve.

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Quinoa, Beet & Arugula Salad

Chioggia beets, Detroit beets, and golden beets on display

Which is your favorite beet for a quinoa and arugula salad?

1/2 pound beets
1 cup uncooked quinoa
2 cups water
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 tablespoons honey
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup onion, diced
1/2 pound arugula, chopped
5 ounces goat cheese

Cook beets until tender, then peel and slice. Bring water to boil, add quinoa, reduce heat, cover, and simmer for 15-20 minutes. Whisk vinegar, olive oil, honey, garlic, salt, and pepper together. Remove quinoa from heat, add 1/2 of the salad dressing, cover, and refrigerate for 1/2 to 1 hour. Stir in onion, arugula, goat cheese, beets, and remaining dressing, toss, and serve.

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Roasted Savoy Cabbage

Savoy cabbage

Savoy is the most beautiful cabbage of them all — and downright tasty, too.

1 head savoy cabbage
1/4 – 1/3 cup olive oil
Salt
Freshly ground black pepper
Lemon juice to taste
Dash cayenne or chili flakes (optional)

Preheat oven to 400 degrees F and grease a rimmed baking sheet. Cut the cabbage into quarters vertically and carve out the core. Cut each quarter in two lenghthwise and thinly slice.

Place the cabbage in a large bowl, drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked thoroughly and golden brown in places. Be very careful not to burn it.

Remove from oven, sprinkle with black pepper, dress with a touch of lemon juice, and serve. Like a little kick? Sprinkle with a tiny bit of cayenne or chili flakes.

Based on a recipe from ChocolateAndZucchini.com.

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Pan-Seared Oatmeal

1 1/2 cups Nash’s naked oats
2 cups milk or coconut milk
2 cups water
1/3 cup brown sugar
1/8 teaspoon salt

Put the oats into a food processor or blender and pulse to coarse-grind. Bring the milk and water to a boil, add brown sugar, salt and oats, and then let simmer, stirring constantly, for 20 minutes, or until thick and the oats are soft.

Pour the mixture into a rectangular baking dish and let cool for at least an hour to become solidified. Meanwhile, bring 1 cup honey to a boil. Put some fruit, like berries or cut up apple in a bowl and pour the honey over them. Let stand.

Lightly coat a frying pan with oil or butter. Place on medium heat. Cut the oatmeal into squares and sear each piece on each side. Place on plates and pour the warm honey/fruit mixture over the tops. Garnish with a little grated coconut and slivered almonds.

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Crockpot Oatmeal with Nash’s Naked Oats

Whole Grain Naked Oats

We grow naked (hull-less) oats right here in the Dungeness Valley.

Rinse 2 cups raw naked oats, combine with 10 cups water in a crockpot and cook on high for 6+ hours, or on low for 9+ hours. Oats will be become creamy and tender, and can be seasoned with cinnamon, ginger and nutmeg, and topped with your favorite fruits, yogurt, seeds and nuts. For babies and toddlers, try pureeing the cooked oats in a blender or food processor, for easier digestion. Make a large batch of oats and enjoy nutritious leftovers for breakfast all week long — or freeze extra portions in half-pint jars or ice cube trays for quick access to homemade meals or snacks for kiddos.

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Creamy Savoy Cabbage and Carrots

Savoy cabbage

Savoy is the most beautiful cabbage of them all.

1 large savoy cabbage
4 large carrots (orange or yellow)
1 tablespoon butter
4 tablespoons heavy cream
1/8 teaspoon nutmeg

Remove outer leaves from savoy. Cut in half and remove core. Wash and shred fine. Grate carrots. Bring a pan of water to a boil and boil veggies for 5 minutes or until just tender. Drain. Add butter, cream and nutmeg, and season with salt and pepper to taste. Stir well and serve immediately.

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Celeriac & Apple Soup

Celeriac, or celery root

Celery root, a.k.a. celeriac, is a versatile vegetable. In this recipe it contributes to a super-tasty soup!

1/2 stick butter
4 cups celeriac, peeled and cubed
3 cups tart apples, peeled and cubed
1 1/2 cups chopped onion
4 cups chicken broth
1/2 cup chopped chives
1/2 cup grape seed oil or other mild oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon)

Melt butter in heavy large pot over medium heat. Add celeriac, apples and onion. Cook until apples and some of celeriac are translucent but not brown, stirring often, about 15 minutes. Add broth, cover and bring to simmer. Reduce heat to medium-low; simmer, covered, until celeriac and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.

Working in batches, puree soup in blender until smooth, adding more broth if you prefer a thinner consistency. Return soup to pot. Season to taste with salt and pepper. The soup, to this point, can be done ahead. Keep refrigerated.

Puree chives, oil, and pinch of salt in blender until smooth. Roast the pancetta in a single layer in a 375° oven until browned and crispy. Drain on paper towels, then crumble.

Rewarm soup over medium heat. Divide among bowls and sprinkle each with pancetta crumbles. Drizzle each bowl with chive oil.

We thank Epicurious.com for this delicious recipe.

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Cabbage Roll Casserole

1 pounds ground pork
1/2 cup chopped onion
1 (14 ounce) can tomato sauce
1 head cabbage, chopped
1/2 cup uncooked brown rice
1/2 teaspoon salt
1 1/2 – 2 cups broth (veggie or chicken)

Preheat oven to 350 degrees F. In a large skillet, brown pork in oil over medium-high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9×13-inch baking dish. Pour 1 1/2 cups broth over meat mixture and bake, covered, for 1 hour. Stir, add more broth if necessary, replace cover, and bake for another 30 minutes. Serves 6.

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Pesto with Basil and Parsley

flat-leaf parsley and Italian parsley

It’s been a great basil year! Although it will be winding down next month, we still have time to make pesto. Use it to add sparkle to pasta, fish, chicken, meats, sliced tomatoes, and sandwiches.

1/4 cup pine nuts, toasted
1/2 teaspoon salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 medium garlic clove, minced
1 cup packed fresh basil leaves (1 large bunch)
1/4 cup packed fresh Italian parsley leaves
1/2 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese

Place the pine nuts in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 20 seconds. Add the measured salt and pepper, garlic, basil, and parsley; process until puréed, about 15 seconds.

With the processor running, slowly add the oil in a thin stream until incorporated. Add the Parmesan and pulse a few times to incorporate. Taste and season with additional salt and pepper as needed. If not using immediately, place plastic wrap directly on the surface of the pesto to prevent browning, and refrigerate, tightly covered, for up to 2 days. The pesto can also be frozen in small containers.

We thank Chow.com for this recipe.

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Lacinato Kale and Ricotta Salata

Lacinato kale

This is a kale with many names: lacinato, dinosaur, Tuscan kale. No matter what you call it, it’s always tasty.

3/4 to 1 pound lacinato kale, stems and center ribs discarded
2 tablespoons finely chopped shallot
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
1 cup coarsely grated ricotta salata (or other hard Italian cheese)

Working in batches, cut kale crosswise into very thin slices. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.

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