Gluten Free Recipes

Lemony Broccoli Salad

Broccoli plant

Broccoli and other members of the brassica family of vegetables are rich in phytochemicals called isothiocyanates. These magical chemicals actually communicate to your DNA to start detoxification processes!”

1 large head of broccoli (1 1/2 pounds), cut into 1-inch florets, stems peeled and sliced 1/2-inch thick
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon. finely grated lemon zest
1 small shallot, minced
Kosher salt
Freshly ground pepper

Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cool; pat dry.

In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Add the broccoli, toss to coat and serve.

The cooked and chilled broccoli can be refrigerated overnight. Toss the broccoli with the dressing just before serving.

We thank foodandwine.com for this recipe.

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Mexican Grilled Corn

Corn on the cob

Aw yeah, grilling season!

4 ears corn
1/2 cup mayonnaise
1 1/2 cups sour cream
1/4 cup freshly chopped cilantro leaves
1 cup freshly grated Parmesan
1 lime, juiced
Red chili powder, to taste
2 limes cut into wedges, for garnish

Remove the husks of the corn but leave the core attached at the end to act as a handle. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over.

Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

We thank foodnetwork.com for this recipe.

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Potato Salad with Arugula and Dijon Vinaigrette

arugula

Fun facts about arugula: *Arugula is a good source of vitamins A, K, C, folate, and calcium. *Arugula also has extremely powerful ‘glucosinolates,’ which act as detoxifiers and can potentially decrease the risk of cancer. *Arugula has some protein in it, which is not common in other vegetable families.

1/2 small red onion, peeled and roughly chopped
2 pounds potatoes, cut into bite-sized pieces
1/4 teaspoon salt
1 tablespoon rice vinegar
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped chives
3 cups arugula, stems removed, roughly chopped
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
5 tablespoons olive oil

Put onion in small bowl and cover with cold water (to remove some of the bite). Put the potatoes in large pot of generously salted water. Bring to boil over high heat, lower heat simmer and cook until just tender. Drain well and put into large bowl.

Gently toss warm potatoes with rice vinegar, salt, and pepper. Add chives, arugula and red onion and stir. Whisk together red wine vinegar, mustard and olive oil in small bowl. Add salt and pepper to taste. Pour over potato mixture and toss to combine. Serve warm.

We thank food52.com for this recipe.

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Basic Rolled Oats

Nash's rolled oats

Nash’s naked oats – grown and rolled right here on the farm!

1 cup Nash’s rolled oats
2 cups water or milk, or a combination
Pinch of salt (optional)
Pad of butter (optional)
1 teaspoon honey, give or take (optional)
Fresh or dried fruit (optional)
Nuts, lightly crushed (optional)

Tip: Quickly remove some of the oat hulls that slipped through the roller, by swirling the oats in water and skimming off any hulls that float to the top.

Combine oats and water/milk in a pot over medium-low heat. Bring to a simmer, stirring frequently. Once the oats begin to soften and the liquid thickens, you can add a pinch of salt, plus an optional pad of butter, or a teaspoon of honey, etc. Simmer and stir until the oats reach your desired texture and consistency. You may need to cook them for about 20 minutes to soften the bran. When serving, top with chopped fresh or dried fruit and lightly crushed nuts.

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Carrot Tahini Salad with Spiced Chickpeas

Carrots bunched

Nash’s carrots are BACK!

Serves 6

For the chickpeas:
1 1/2 cups cooked chickpeas, rinsed & drained (or 1 15-ounce can chickpeas, drained)
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
Pinch of salt and pepper

For the dressing:
1 clove garlic, minced
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon honey
1/8 teaspoon ground cayenne
1/2 teaspoon salt
2 tablespoons minced parsley
Water to thin if necessary

For the salad:
3 cups shredded carrots (from 3 to 4 medium-sized carrots)
1/2 small red onion, diced
1/2 cup raisins
1 cup fresh parsley, minced
Salt and pepper to taste

Preheat the oven to 425°F. Toss the chickpeas with the oil, spices, salt, and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp, 15 to 20 minutes. Shake the pan several times throughout baking. Remove from the oven and allow to cool.

Combine all the ingredients for the dressing in a mixing bowl and whisk until smooth. In a large salad bowl, toss the shredded carrots, onion, raisins, and parsley with the dressing. Mix well. Season with a little salt and pepper. Right before serving, top with the chickpeas and enjoy.

We thank thekitchn.com for this recipe. 

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Pears with Blue Cheese and Prosciutto

pears

Our pears are crisp and super-sweet!

This recipe combines sweet and savory, is super easy to prepare, and is a definite crowd-pleaser.

2 pears (such as Bosc or Bartlett), each cut into 8 wedges
2 teaspoons fresh lemon juice
1 cup arugula
3 ounces blue cheese, cut or crumbled into small pieces
6 ounces thinly sliced prosciutto, cut in half lengthwise

In a large bowl, toss the pears and lemon juice. Layer a slice of pear, an arugula leaf, and a few pieces of cheese on a piece of prosciutto and roll up. Secure with a toothpick, arrange on a platter, and enjoy this great combination of flavors!

We thank realsimple.com for this recipe.

Did you know?

  • The skin of the pear contains about half of the entire dietary fiber content, and about 3-4 times more of the phytonutrient content than the flesh, which provides anti-inflammatory and anti-oxidant protective benefits.
  • Pears contain a specific group of phytochemicals, flavanols and anthocyanins (in red skinned pears) that have been shown to help improve insulin sensitivity, and decrease the risk of Type II diabetes.
  • Pears are an excellent source of fiber, vitamin C, vitamin K, and the mineral copper, critical for building strong tissues, maintaining blood volume, and producing energy in your cells.

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Lemony Braised Lacinato Kale

lacinato kale1 large bunch (about 10 ounces) lacinato kale, leaves rinsed and thick center ribs cut out
Scant 1/2 tablespoon extra-virgin fruity olive oil
2–4 cloves garlic, or to taste
1/8 cup dry white wine (could use vermouth)
1/4–1/2 cup chicken stock
1 teaspoon coarse salt or sea salt
1–2 teaspoons freshly-squeezed lemon juice, to taste

Cut kale into 1-inch pieces and steam until slightly wilted. Remove from heat and drain well.

In a large fry pan over low heat, heat olive oil. Add garlic and sauté, stirring often, until soft. Add kale and wine; cover and cook until almost all liquid has evaporated. Add 1/4 cup chicken stock and cook until stock is almost evaporated and kale is very tender, approximately 30 minutes. Check for tenderness. If needed, add the remainder of the chicken stock and cook until done.

Season to taste with salt and lemon juice; toss with tongs and serve. Serves 2.

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Dilled Green Beans

Green beansYields 4 pints.

2 pounds small, tender green beans
4 large heads dill
2 cups water
1/4 teaspoon cayenne pepper
4 cloves garlic
4 small red chili peppers
2 cups vinegar
1/2 cup salt

Heat together water, vinegar, salt and cayenne pepper to make a brine. Wash beans. Snap off ends to fit in the jar. Pack beans into hot, sterilized jars. To each pint add one clove garlic, one head dill and one red pepper. Bring brine to a boil and pour over beans.

Follow USDA instructions for canning pickled green beans. Wait six weeks before eating.

We thank Janet French for this recipe.

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Fresh Radish and Greens Salad

radishes with greensDressing
1 tablespoon lime juice
2 tablespoons orange juice
1 tablespoon white balsamic vinegar (or red wine vinegar)
3 tablespoons walnut or olive oil
1 teaspoon Dijon mustard
1/4 teaspoon pepper
Dash of salt

Greens
4 cups mixed greens (you can substitute spinach)
1 cup thinly sliced red radishes (about 2 bunches)
1 large apple, quartered, cut into julienne strips
1/2 cup cucumber cut into julienne strips
1/2 cup shredded carrots
1/4 cup coarsely chopped walnuts, toasted
1/4 cup feta cheese

Place dressing ingredients in a large bowl, whisk together, and set aside. Combine greens, sliced radishes, apple strips, shredded carrots, and cucumber strips in a large salad bowl. Toss salad with 3/4 of dressing (add all dressing if necessary) and place on four plates. Garnish each plate with walnuts and feta cheese.

Recipe adapted from WebMD.com.

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Cilantro Dill Pesto

cilantro

Cilantro!

This pesto is packed with flavor and can be spread on crackers or veggies, or mixed with a pasta dish.

1 jalapeño pepper (or substitute pickled jalapeño pepper slices)
3 tablespoons roasted sunflower seeds
1/2 cup canned white beans, drained
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh cilantro
2 garlic cloves
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
1/4 cup water
Pinch ground cumin
2 tablespoons extra virgin olive oil

Preheat grill. Grill jalapeño pepper until charred. (You can use pickled or simply jarred jalapeño slices in place of the grilled jalapeño.) Cool, peel off skin and remove all of the ribs and seeds from the inside of the pepper. Note: Seeds and ribs can also be left in to increase heat of pesto.

Toast sunflower seeds on a tray in a toaster oven for 5 minutes or until golden. Place all ingredients except olive oil in a blender container and puree. Slowly drizzle in olive oil after pesto has been pureed.

Recipe adapted from canyonranch.com.

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