Celiac.com 04/10/2024 - This refreshing salad captures the essence of Spring with its vibrant colors, delightful flavors, and nourishing ingredients. This gluten-free salad is not only a feast for the senses but also a nutritious addition to your springtime menu. Packed with a variety of textures and wholesome ingredients like maple, nuts, seeds, blueberries, and creamy goat cheese, this salad is a perfect blend of sweet and savory, making it a delightful treat for your taste buds. Let's dive into this deliciously sweet salad and savor the goodness of spring in every bite.

This is a simple, delicious and versatile salad that can be made with a variety of ingredients. Use pecans, almonds, or pine nuts in place of walnuts, as desired. Basically, it's all about the dressing. 

Ingredients:

• 3 cups torn romaine lettuce
• ½ cup blueberries
• ¼ cup dried cranberries
• ¼ cup sunflower seeds
• ¼ cup walnut pieces
• ¼ cup crumbled feta cheese
• ¼ cup crumbled goat cheese
• ¼ cup white balsamic vinegar, or to taste
• ¼ cup maple syrup, or to taste
• ¼ cup grapeseed oil, or to taste
• salt, to taste

Directions:
Toss romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta, and goat cheese in a large bowl. 

Pour vinegar, syrup, and oil over the salad one at a time; toss until evenly coated. 

Season with salt.

Celiac.com 04/03/2024 - This vibrant Strawberry Spinach Salad is a delightful medley of sweet and savory flavors that is sure to brighten any meal. It goes especially good with grilled fish or meats. Fresh strawberries, crisp spinach, and crunchy almonds come together to create a deliciously satisfying salad that is perfect for any occasion. Tossed in a homemade dressing featuring a blend of white sugar, olive oil, vinegar, with a hint of sesame and a dash of poppy seeds, this salad is as refreshing as it is flavorful. From the first strawberries of Spring, to the last strawberries of summer, this salad is a true crowd pleaser.

Dressing Ingredients:

• ½ cup white sugar
• ½ cup olive oil
• ¼ cup distilled white vinegar
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1 tablespoon minced onion
• ¼ teaspoon paprika
• ¼ teaspoon Worcestershire sauce

Salad:

• 1 quart strawberries - cleaned, hulled and sliced
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• ¼ cup almonds, blanched and slivered

Directions:
Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour.

Make salad: Combine strawberries, spinach, and almonds in a large bowl.

Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.

Celiac.com 03/29/2024 - This one comes a bit out of left field, but bear with us. While the combination of ingredients may seem unusual at first glance, this salad is a true crowd-pleaser that never fails to impress. Crisp bacon, fresh broccoli, crunchy celery, and sweet grapes come together with raisins and almonds to create a medley of textures and flavors that will tantalize your taste buds. A creamy dressing of mayonnaise, sugar and white wine vinegar, add touch of sweetness, making this salad is both satisfying and refreshing. Perfect for springtime gatherings or as a side dish any time of year.

Ingredients:

• 12 slices bacon, crisp
• 2 heads fresh broccoli, florets only
• 1 cup chopped celery
• ½ cup chopped green onions
• 1 cup seedless green grapes
• 1 cup seedless red grapes
• ½ cup raisins
• ½ cup blanched slivered almonds
• 1 cup mayonnaise
• 1 tablespoon white wine vinegar
• ¼ cup white sugar

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Boil a large pot of water, and blanch the broccoli florets for 30-45 seconds. Remove, from hot water and rinse under cold water until cool. Drain and set aside.

In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.

Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

Celiac.com 03/26/2024 - Indulge in the vibrant flavors of spring, with this delightful soup of Asparagus, leek with lemon, and a dash of Mint. This recipe seamlessly marries the earthy essence of asparagus, the mild sweetness of leeks, the refreshing zest of lemon, and the bright zing of mint, to create a light and flavorful soup that's perfect for any occasion. 

Enhanced with aromatic fresh mint and seasoned to perfection, each spoonful offers a symphony of flavors that will tantalize your taste buds. Whether you're looking for a comforting meal on a chilly evening, or a refreshing starter for a springtime gathering, this soup is sure to impress.

Ingredients:

• 1½ pounds fresh asparagus, trimmed
• 1 tablespoon olive oil
• 1 leek (white parts), finely chopped
• 1 tablespoon chopped fresh mint
• sea salt and freshly ground black pepper to taste
• 2 cups chicken stock, or more if needed
• 1 teaspoon lemon zest
• 1 hard-boiled egg, chopped (optional)

Directions
Cut tips from 6 asparagus spears, about 1½ inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.

Heat olive oil in a soup pot over medium heat; cook and stir leek in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. 

Cook until asparagus are slightly tender, about 3 minutes.

Pour chicken stock into asparagus mixture; bring to a boil. 

Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.

Blend soup using a hand blender or a food processor until smooth.

Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. 

Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

Celiac.com 01/16/2024 - Creamy, rich, gluten-free, and super easy to make, this butternut squash soup is perfect to cozy up to when the weather turns cold, and the nights get long.

Indulge in the warm and comforting flavors of fall with our delectable Creamy Rich Butternut Squash Soup. This gluten-free recipe combines the natural sweetness of roasted butternut squash with aromatic herbs and spices, creating a velvety smooth soup that's both hearty and nourishing. The rich and creamy texture is achieved without a hint of gluten, making it a perfect choice for those with celiac disease or a gluten sensitivity. Elevate your autumn dining experience with this soul-soothing dish that captures the essence of the season in every spoonful. Whether served as an elegant starter for a festive gathering or enjoyed as a wholesome weeknight meal, this gluten-free butternut squash soup is sure to become a cherished favorite in your repertoire of comforting recipes.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 medium butternut squash (3 pounds), peeled and cubed
• 4 cups vegetable broth
• ¾ teaspoon salt
• ¼ teaspoon pepper
• ½ cup heavy whipping cream
• Optional: Additional heavy whipping cream and crispy sage leaves

Directions:
In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.

Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

12/26/2023 - This gluten-free English Pub-Style Pea Soup, with its humble ingredients and straightforward process, is a testament to the beauty of simple, delicious, hearty pub fare. If you have a pressure cooker, you can have soup in fifteen or twenty minutes. If you use a slow-cooker like I do, it takes a bit longer, but the results are worth the wait.

Indulging in a bowl of English Pub-Style Pea Soup is a culinary delight that transports taste buds to a realm of comforting flavors and hearty satisfaction. The rich, velvety texture of the soup, punctuated by the vibrant green hue of fresh peas, brings a visual feast that complements the robust taste. Each spoonful is a harmonious blend of earthy peas, savory broth, and aromatic herbs, creating a symphony of flavors that evoke the cozy ambiance of an English pub. Whether enjoyed on a chilly winter evening or as a soul-warming lunch, the wholesome goodness of this classic pea soup offers a genuine culinary experience that captivates the palate and nourishes the soul.

Ingredients:

• 1 meaty ham bone
• 3 cups chicken broth
• 1 bottle (12 ounces) gluten-free light beer
• 1-⅓ cups dried green split peas, rinsed
• 2 celery ribs, chopped
• 1 large carrot, chopped
• 1 sweet onion, chopped
• 1 tablespoon prepared English mustard
• 1½ cups whole milk
• ¼ cup minced fresh parsley
• 1 teaspoon pepper
• Salt to taste

Directions:
In an 8-quart slow cooker, add the ham bone, and broth, beer, peas, celery, carrot, onion and mustard. 

Cook on high for four hours. Check doneness. 

Remove ham bone from soup. 

Cool slightly, trim away fat and remove meat from bone; discard fat and bone. 

Cut meat into bite-sized pieces; return to pressure cooker. 

Stir in remaining ingredients. If desired, top with additional minced parsley.

Add more milk if you like your split pea soup a bit thinner.

Serve with your favorite toasted gluten-free bread and butter.

Celiac.com 07/19/2023 - The star of this recipe is the cool, humble cucumber, which becomes the perfect canvas for absorbing the vibrant marinade. Sliced into thin rounds, the cucumbers offer a satisfying crunch and a subtle, refreshing taste. 

The marinade brings a harmonious combination of flavors to the dish. The vinegar adds a pleasant tang, while the sugar balances it with a touch of sweetness. The olive oil lends a smooth richness, and the aromatic oregano and dried marjoram infuse the cucumbers with a subtle herbaceous note. A sprinkle of garlic powder adds a savory element, while the lemon-pepper seasoning adds a zingy citrus twist. 

Ingredients:

• 6 medium cucumbers, thinly sliced
• 1 medium onion, sliced
• 1 cup white vinegar
• ¼ to ⅓ cup sugar
• ¼ cup olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon dried marjoram
• ½ teaspoon lemon-pepper seasoning
• ½ teaspoon ground mustard

Directions
In a large bowl, combine the cucumbers and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; cover and shake well. Pour over cucumber mixture; toss to coat. Cover and refrigerate at least 4 hours. Serve with a slotted spoon.

Celiac.com 07/11/2023 - Seafood lovers will rejoice at the medley of flavors and textures in this refreshing salad. Tender shrimp, delicate crab meat, or any other seafood of your choice, are the stars of the show. Paired with zesty lemon and tangy lime, each bite is a harmonious balance of flavors.

Lettuce adds a fresh, crisp element, while the sweet red pepper brings a touch of sweetness and vibrant color. The onion lends its mild sharpness, enhancing the overall flavor profile of the dish. Together, these ingredients create a symphony of tastes and textures that will leave you craving more.

Ingredients:

• 1 medium orange
• 1 medium lemon
• 1 medium lime
• ½ pound peeled and deveined cooked shrimp, coarsely chopped
• ½ pound refrigerated fresh crabmeat, coarsely chopped (Beware of imitation crab, as it can contain gluten)
• 2 tablespoons finely chopped sweet onion
• 2 tablespoons finely chopped sweet red pepper
• Arugula or Shredded lettuce
• Assorted gluten-free crackers

Directions:
Finely grate zest from orange.

Cut orange crosswise in half; squeeze juice from orange.

Transfer zest and juice to a large bowl.

Repeat with lemon and lime.

Add shrimp, crab, onion and pepper; toss to coat.

Serve on arugula or lettuce with gluten-free crackers.

Celiac.com 06/07/2023 - Picnic and barbecue time is upon us once again, and that means cole slaw. This dish is basically a recipe for creamy, mayo-based dressing that is a simple blend sugar, lemon juice, vinegar, salt, pepper, and of course, mayonnaise, that delivers a perfect balance of sweet, tangy, creamy, with a zing of pepper. You can make your coleslaw dressing up to a week ahead of time, just refrigerate dressing in an airtight container. 

When you're ready to make slaw, make coleslaw, just mix in a 14-ounce bag of coleslaw mix, or about 8 cups of shredded cabbage and carrots, and voilá, you have delicious creamy, tangy coleslaw in minutes.

Ingredients:

• ½ cup mayonnaise
• 2 tablespoons white sugar
• 1½ tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• ½ teaspoon ground black pepper
• ¼ teaspoon salt

Directions
Gather all ingredients.

Whisk mayonnaise, sugar, lemon juice, apple cider vinegar, pepper, and salt together in a bowl until smooth and creamy.

Ingredients for easy coleslaw dressing whisked together in a clear bowl

Store in an airtight container.

Celiac.com 03/07/2023 - Looking for a light and refreshing meal that's both delicious and nutritious? This lemon chicken salad recipe is sure to hit the spot. With zesty lemons, tender chicken, and crisp vegetables, fresh ingredients combine to make the perfect blend of tangy and savory. 

Whether you're looking for a quick and easy lunch or a healthy dinner option, this recipe is simple to make and sure to please. Plus, it's a great way to use up any leftover chicken you have on hand. 

Ingredients:

• 2 medium lemons 
• 1½ tablespoons chopped fresh oregano 
• 1½ tablespoons canola oil 
• 2 teaspoons minced garlic 
• 4 (6-oz.) skinless, boneless chicken breasts 
• Cooking spray 
• 3/4 teaspoon kosher salt, divided 
• ½ teaspoon freshly ground black pepper, divided 
• 8 ounces thin asparagus 
• 8 green onions, trimmed 
• 2 tablespoons extra-virgin olive oil 
• 1½ tablespoons white wine vinegar 
• 5 ounces arugula - 1 package

Instructions:
Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.

Heat a grill pan over medium-high. Coat pan with cooking spray and add canola oil. Sprinkle chicken with ¼ teaspoon salt and ¼  teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.

Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces.

Combine remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, olive oil, and vinegar in a large bowl. Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.

Celiac.com 11/10/2022 - Along with soups, stews and casseroles, skillet meals are among the great one pot dishes. This kielbasa skillet recipe is a happy marriage of potatoes, Polish sausage, onions, spinach, bacon and spices. It’s an easy, sure-fire way to a hearty and nutritious dinner. 

Ingredients:

• 1 pound red potatoes (3-4 medium), cut into 1-inch pieces
• 3 tablespoons water
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1½ teaspoons minced fresh thyme or ½ teaspoon dried thyme
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• ½ cup chopped onion
• ¾ pound smoked gluten-free kielbasa or Polish sausage, cut into ¼-inch slices
• 4 cups fresh baby spinach
• 5 bacon strips, cooked and crumbled

Directions:
Place potatoes and water in a microwave-safe dish. 

Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain.

Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. 

In a large skillet, heat oil over medium-high heat, sauté onion and kielbasa until onion is tender.

Add potatoes; cook and stir until lightly browned, 3-5 minutes. 

Stir in brown sugar mixture; bring to a boil. 

Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. 

Stir in spinach until wilted. 

Stir in bacon.

Celiac.com 05/14/2022 - Few things say spring and summer like fresh peas and fresh mint. The two come together in this simple, delicious soup that is perfect for spring.

Ingredients:

• 5 cups fresh peas – divided (you can cheat and use frozen)
• 1 tablespoon Olive Oil
• 1 tablespoon butter
• 1 medium red onion – finely chopped
• 1 clove garlic – minced
• 1 cup packed mint leaves – roughly chopped
• 3½ cups vegetable or chicken stock – divided
• 1 tablespoons Kosher salt
• 1 teaspoon cracked black pepper
• ¼ cup grated Parmigiano Reggiano
• Garnish with a swirl of crème fraîche, extra virgin olive oil, micro-greens, and marinated red bell pepper.

Directions:
In a large saucepan, gently heat the oil and butter. 

Add the chopped onion and cook over low to medium-low heat for 10 minutes or until the onion is soft but not brown. 

Stir often to make sure the onion does not burn.

Next, add the minced garlic and cook for another 3 minutes. 

Add around 4 cups of the peas, the chopped mint leaves, and 2¾ cups of the stock. 

Bring to a boil, then cover the saucepan and reduce the heat to maintain a light boil for 10 minutes.

Carefully, use a food processor, blender, or an immersion blender to blend cooked soup into a thick purée. 

Return the purée to the pan and add the salt, pepper, and remaining whole peas and stock. 

Cook 5 minutes or so, until the newly added peas are cooked. 

Taste, and adjust seasoning as desired.

Pour the warm soup into a soup bowl. 

Top with a few drops of good olive oil, crème fraîche, extra Parmesan and some micro-greens.