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Celiac.com 08/18/2015 - Want to take a sharp turn at the intersection of Boring and Dinner? Want to move rapidly to a new, more exciting suppertime destination? Got some chicken? Gluten-free beer? Oranges, maybe a lemon? Great! Got some greens? Better? Arugula? Better still. Here's what you do: Ingredients: 1½-2 pounds boneless chicken thighs/drumsticks ½ cup of your favorite gluten-free beer (the darker the better) ⅓ cup freshly squeezed orange juice 3 tablespoons orange marmalade 1 teaspoon fresh lemon juice 1 teaspoon freshly grated lemon zest 3 garlic cloves, minced 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper Arugula and Oranges 6 cups baby arugula ½ red onion, thinly sliced 1 tangerine or sweet orange, peeled, segmented 3 tablespoons olive oil 1 tablespoon freshly squeeze orange juice 2 teaspoons red wine vinegar ¼ teaspoon salt ¼ teaspoon pepper 3 tablespoons slivered almonds, toasted Directions: Heat oven to 375F. Combine ¼ cup of beer, orange juice, marmalade, zest and garlic in a small saucepan over medium heat. Whisk until the mixture comes to a boil, then reduce heat to medium-low and simmer 5-7 minutes, or until it begins to thicken slightly. Heat a large cast iron skillet over medium high heat and add the olive oil. Season the chicken with the salt and pepper and add it to the skillet, searing on both sides until deeply golden, about 2 to 3 minutes per side. After the second side is seared, add the ¼ cup of beer to the skillet and use a wooden spoon to scrape away bits from the bottom of the pan. Keep the bits, pour in the orange mixture and turn off the heat. Place the chicken in the oven uncovered and bake for 20 minutes. Every 5 minutes or so, baste the chicken with glaze from the bottom of the pan. Serve with steamed rich and greens. Gluten-Free Arugula Salad with Oranges Combine arugula, tangerine and onion in a large bowl with a pinch of salt and pepper. Whisk together the oil, juice, vinegar, salt and pepper until combined, then pour half on the greens and toss well to coat. Save the mixture for extra dressing if desired. Sprinkle the almonds on the salad and toss again. Serve immediately with the chicken.

Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. Contrary to popular belief, Gorgonzola, or blue cheese does NOT contain gluten. These days, blue cheese is no longer made with mold from stale bread as a starter, as it was once upon a time. The molds used to make commercial Gorgonzola and blue cheese are isolated for purity, and cultured in sterile conditions. They are gluten-free. That means that most people with celiac disease and gluten intolerance are free to eat most all blue cheeses. To celebrate that fact, I recently prepared a delicious beet salad with Gorgonzola, pear and arugula, which is one of my summer favorites. I just couldn't wait for summer to get started. This recipe makes a tasty, refreshing salad that will turn heads and delight tastebuds. Ingredients: 3 red beets, peeled, roasted and diced 1 firm Bosc or D'Anjou pear, diced 1 tablespoon lemon juice 4 ounces crumbled Gorgonzola or mild blue cheese ¼ cup extra-virgin olive oil 1 tablespoon honey ¼ cup balsamic vinegar ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 teaspoons Dijon mustard 1 large shallot, peeled and chopped 4 ounces of mixed lettuce, washed 2 ounces arugula, washed 1 seedless tangerine, peeled ⅓ cup walnuts, halved, optional Directions: Heat oven to 350° F. Wash the beets, leave them wet, and wrap each one in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender. Test by opening the foil and poking with a thin knife. Note: I often make my beets ahead of time, or make more beets than I need, then dice and refrigerate so I can make more salad later. Leave beets covered and allow to cool on a plate. Dice beets and pear pieces, and toss with lemon juice in a small bowl. In a separate bowl, combine oil, vinegar, honey, dijon mustard, shallot, salt, and pepper. Whisk these together until blended. Make sure beets and pears are at room temperature. Place roughly chopped greens and arugula in a bowl. Top with pears, beets, tangerine slices, and cheese, and drizzle with vinaigrette. Add walnuts as desired. Serve alongside your favorite burger or steak.

I’ve actually found that when it comes to pesto sauces, I sometimes stray a bit from a traditional basil-based sauce. There are so many possible combinations of fresh herbs, it’s easy to try a new one each time. This particular recipe is spicy, peppery and versatile. It can be used to top meats, vegetables, rice or quinoa along with any good gluten-free pasta. I deliberately omit the pine nuts found in most pesto sauces, because I think the herbs stand on their own better than just basil, but feel free to include them. You might try thinning it out with a little more olive oil to create a robust dressing for salads. Ingredients: 3 cups packed arugula ½ cup flat-leaf parsley 2 tablespoons fresh tarragon 2 cloves garlic ¾ cup olive oil ½ teaspoon salt ½ teaspoon pepper ½ cup freshly grated Pecorino Romano cheese (or Parmesan) Directions: In a food processor, blend the arugula, parsley, tarragon and garlic until finely chopped. With the machine running, slowly add the oil, processing until incorporated and well-blended. Stop to scrape down the sides of the bowl if necessary. Spoon pesto into a medium bowl and stir in cheese, salt and pepper. Cover and refrigerate until serving, up to 2 days.