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Found 28 results

  1. Celiac.com 07/07/2018 - Summer means many things, but among them, summer means peaches and fresh salsa. This happy salsa blends roasted tomatoes, peaches, and onion with a dash of jalepeño pepper for a tasty refreshing summertime salsa treat. Ingredients: 2-3 8-ounce fresh peaches, pitted and peeled—about 2 cups 4-5 medium tomatoes—about 1½ cups ½ medium red onion, diced small 1 small or ½ large jalapeño or Serrano pepper, stemmed, seeded Small handful cilantro Juice of 2-3 fresh limes 1 teaspoon kosher salt, or more as needed Tortilla chips, for serving Note: Goes great with guacamole! Directions: In a cast iron skillet or pan, roast 8-10 tomatoes, jalapeño and onion. Add add peach chunks last, Roast tomatoes, pepper, onion, until blackened and soft. Roast peaches until browned, or even a bit charred. In a blender, combine about 1 cup of roasted tomatoes, peaches, red onion, pepper, cilantro, lime juice and salt, and purée until smooth. Adjust flavor with additional ingredients or salt, as needed. Serve with tortilla chips and guacamole, as desired.
  2. Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole. Ingredients: 3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions: Purée all ingredients together in a blender. Cover and refrigerate for at least 1 hour. Adjust seasoning with salt and pepper, as desired. Serve is a bowl with tortilla chips and guacamole.
  3. Celiac.com 06/05/2018 - It’s never a bad idea to have a great fresh salsa recipe on hand as summer approaches. This happy salsa blends roasted tomatillos, yellow mangos pineapple, and onion with fresh fruit and a dash of jalepeño for a tasty salsa treat. Ingredients: Two 8-ounce yellow Ataulfo mangoes, seeded, peeled and chopped—about 2 cups 10-12 medium tomatillos (10 ounces total), husked, rinsed and finely chopped—about 1½-2 cups 10-12 ounces fresh pineapple chunks, peeled, cored and chopped—about 2 cups (larger chunks okay for roasting, smaller for adding later) ½ medium red onion, halved, diced small 1 small or ½ large jalapeño or Serrano pepper, stemmed, seeded Small handful cilantro Juice of 2-3 fresh limes, more as needed 1 teaspoon kosher salt, or more as needed Note: Goes great with guacamole! Directions: In a cast iron skillet or pan, roast 8-10 tomatillos, pineapple chunks, jalapeño and 2 onion halves. Combine about 1 cup of mango, roasted tomatillos, roasted pineapple, 1 red onion half, pepper, cilantro, lime juice and salt in blender and purée until smooth. Pour into a large bowl, and add remaining chunks of fresh mango, pineapple, and tomatillo, along with the diced onion. Adjust flavor with additional ingredients or salt, as needed. Serve with tortilla chips and guacamole, as desired.
  4. Celiac.com 08/02/2016 - Fresh salsa may be king of summer snacking, but roasted salsa is definitely the queen. After the sun goes down, this roasted salsa will be sure to have hungry snackers smiling. Ingredients: 4 vine-ripened tomatoes, quartered 2 ripe tomatillos 1 large yellow onion, cut into wedges 6 garlic cloves, peeled 1-3 Serrano chili peppers, stemmed, de-seeded (use less for milder salsa) 2 teaspoons salt 1 teaspoon cumin ¼ cup cilantro leaves ¼ cup vegetable oil 1 tablespoon fresh lime juice, from one lime, plus more if needed Directions: Lightly oil a large cast iron skillet, and heat to medium high. Place the tomatoes, tomatillos, onions, garlic, and Serrano chile peppers in the pan and heat, turning until they are softened and charred, about 10 minutes or so. You can also do this under the broiler. Transfer the softened and charred vegetables and pan juices to a food processor. Add one Serrano pepper here, and add others as desired after tasting. Add the salt and cumin and pulse until just slightly chunky. Add the cilantro and fresh lime juice, and pulse until the cilantro is well-chopped. Adjust seasoning with salt and more lime juice, as desired. Serve warm or at room temperature.
  5. Celiac.com 04/05/2016 - These fresh-tasting burgers make an easy weeknight meal. No buns here; you can serve these wrapped in romaine or Bibb lettuce leaves and eat them with your hands. Make sure your millet isn't too dry or the burgers won't stick together! Serves 6 Ingredients: 1 cup millet ½ teaspoon sea salt, plus a pinch for cooking millet 1 tablespoon ground flax seeds 3 tablespoons water 1 large carrot, peeled and grated 4 scallions, thinly sliced 1 handful fresh basil leaves, finely chopped 2 tablespoons freshly squeezed lemon juice 2 ½ teaspoons freshly grated lemon zest ½ teaspoon freshly ground black pepper 3 tablespoons coconut oil 6 large romaine or Bibb lettuce leaves 1 recipe Mango Salsa, for serving Large drizzle Cumin Cashew Cream Sauce, for serving Directions: Cook the millet with a pinch of salt. Set aside to cool. Combine the flax seeds and water in a small bowl; set aside for 10 minutes until the mixture forms a gel, then mix well. While the millet is cooking, combine the carrots, scallions, basil, lemon juice, lemon zest, salt, and pepper in a large bowl. Once the millet is cool, add it to the bowl with the flax seed mixture and mix well. Using your hands, shape the mixture into six burgers. In a large skillet, heat the oil over medium heat. Place the burgers in the pan and cook until golden brown, 7 to 8 minutes on each side. Serve warm wrapped in lettuce leaves with a dollop of Mango Salsa and a drizzle of Cumin Cashew Cream Sauce on top. Uncooked burgers will keep for up to 4 days in the refrigerator or 1 month in the freezer, stored between pieces of parchment paper in a sealed container. Mango Salsa Makes 1 ½ cups Ingredients: 1 ripe mango, peeled, pitted, and finely diced 1 medium English cucumber, finely diced 3 tablespoons finely diced red onion 3 teaspoons finely chopped fresh cilantro 2 teaspoons freshly squeezed lime juice Sea salt and freshly ground black pepper, to taste Directions: Combine all of the ingredients in a large bowl; toss to combine, and serve. Add more red onion, if desired, for a spicier salsa. Serve immediately. Cumin Cashew Cream Sauce Makes 1 ½ cups Ingredients: 1 cup raw cashews ¾ cup water ¼ cup freshly squeezed lemon juice ½ teaspoon ground cumin ¼ teaspoon sea salt Directions: Combine all of the ingredients in a blender and blend until smooth. Serve chilled or at room temperature. Store leftover sauce in a sealed container in the refrigerator for up to 5 days. Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Author/Recipe photo © LAUREN VOLO.
  6. Celiac.com 11/19/2015 - Pebre is like a Chilean version of what Mexicans call pico de gallo. This mixture of chile peppers, onions, garlic, cilantro, and sometimes tomatoes, can be found on almost any table in Chile. It is commonly served with bread and butter. Pair this version with your favorite toasted gluten-free bread, and you’re in business. Ingredients: 1 tablespoon red wine vinegar, to taste 2 tablespoons olive oil 1 large onion 1 medium ripe tomato, diced 3 cloves garlic 3 tablespoons red chile pepper paste, to taste OR 2-3 tablespoons finely minced fresh red or green chile peppers Juice of 1 lime ⅓ cup cilantro leaves, minced Salt and pepper to taste Directions: Chop onions, tomatoes. Mince garlic and peppers. Put ingredients into a bowl and mix. Serve at room temperature.
  7. Celiac.com 11/17/2015 - The Peruvians make numerous kinds of delightful salsas. One of these, Crema de aji rocoto, is made with the spicy rocoto pepper, but the final version can be toned down with a bit of cream. Ingredients: 4 tablespoons cider vinegar 3 cloves of garlic, crushed 2 stalks of celery, chopped 1¼ cups sunflower oil 1 small sweet onion, chopped 1½ tablespoons aji rocoto paste Juice of 3 lemons Salt and pepper to taste Directions: Toss ingredients into a blender and blend until smooth. Add salt and pepper to taste and serve with toasted gluten-free bread. Add a splash of cream to tone down the spice level, as needed.
  8. Celiac.com 06/23/2015 - Grilled salsa is a tasty treat, and this recipe delivers big time. This salsa marries grilled pineapple, tomatoes, onion, peppers, and sweet corn and a few other goodies. It makes a great addition to any pot luck, and is sure to brighten your next gathering or cookout. Ingredients: 4 green onions 2 ears fresh, sweet corn 2 large ripe tomatoes 1 fresh ripe pineapple, peeled, cored, and cut into ½-inch chunks 1 red bell pepper, seeded and cut in half 1 jalapeño pepper, halved lengthwise (seeds removed) 3 sprigs fresh mint 3 tablespoons fresh lime juice ½ cup fresh cilantro leaves coarse salt and freshly ground pepper Directions: Heat grill to medium-high. Place the pineapple slices, red bell pepper halves, tomatoes, jalapeño pepper halves, ears of corn and scallions on the grill. Drizzle a little olive oil over everything and a quick pinch of salt. Add items to the grill. Add onions last, pineapple first. Grill, turning as needed, until everything is cooked through, and lightly charred. Each item will cook differently. Remove each item as it finishes. Place grilled items on a cutting board. Put the corn aside. Now, place everything in the food processor, except the corn. This includes pineapple, tomatoes, mint, cilantro, tomatoes, lime juice, salt and pepper. Blend very lightly, so mix is good and chunky. Pour the salsa into a bowl and stir in the corn. Serve.
  9. Celiac.com 06/10/2015 - These grilled shrimp tacos are just the thing for the grill. They are sure to be a big hit at your next barbecue or party. They go great with your favorite rice and beans. For the Salsa: 2 shallots 1 jalapeño pepper, quartered and seeded 2 garlic cloves, peeled 1 large tomato, chopped 2 avocados, peeled, seeded and cut into chunks 1 teaspoon salt 1 tablespoon fresh lime juice ¼ cup loosely packed fresh cilantro leaves, coarsely chopped For the Shrimp: 1½ pounds large or extra large shrimp, peeled and de-veined 1½ tablespoons olive oil 1 teaspoon chili powder 1 teaspoon sal y limon dash cayenne pepper For Serving: 8 - 10 six-inch corn tortillas About 2 cups finely chopped cabbage 1 cup cilantro, chopped Lime wedges 1 cup yogurt 1 tablespoon mayonaisse Red pepper hot sauce, to taste Instructions: For the Salsa: Finely chop shallot, jalapeño and garlic. Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to mix well. For Zesty Yogurt Sauce: In a small bowl, combine yogurt, mayonnaise, red pepper sauce to taste with a dash of lime. For the Shrimp: Heat grill to medium. In a large bowl, mix the olive oil, chili powder, salt, cayenne pepper and shrimp. Stir until shrimp are well-coated. Coat the grill with vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just white and orange, about 1½ to 2 minutes each side. Cover to keep shrimp warm. Grill the tortillas until warm and slightly charred, about 20 seconds per side. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, cabbage and drizzle with zesty yogurt sauce. Serve lime wedges on the side.
  10. This easy-to-make recipe combines tomatoes, black beans, corn and spices to deliver a sure to please salsa that makes a welcome addition to any game day potluck or friendly gathering. Ingredients: 2 cans (14-1/2 ounces each) diced tomatoes 2 large tomatoes, chopped 1 cups frozen corn, thawed 1 can (15 ounces) black beans, rinsed and drained 1 medium sweet onion, finely chopped ¼ cup lime juice ¼ cup fresh cilantro, minced 2 tablespoons cider vinegar 2 tablespoons gluten-free hot pepper sauce 1 garlic clove, minced 2 teaspoons ground cumin 2 teaspoons coriander seeds, crushed 1 teaspoon kosher salt 1 teaspoon coarsely ground pepper 1-2 jalapeño peppers, diced. optional Directions: Place an undrained can of tomatoes in a large bowl; drain the remaining can and add to the bowl. Stir in the chopped fresh tomatoes, corn, beans, onion, lime juice, cilantro, vinegar, pepper sauce, garlic and seasonings. Stir in jalapeño, as desired. Cover and refrigerate until serving. Serve with tortilla chips.
  11. As the end of October approaches, my garden is finally full of those long-awaited tomatoes. Time to make salsa! Let's share our salsa recipes, shall we? Ingredients: 4-5 mangoes (firm, not quite ripe) 4 Serrano peppers (more or less depending on how spicy you want it 1 Jalapeno 10 cloves of garlic 6-7 firm avocados 10 firm roma tomatoes 1 cup chopped cilantro 2 limes squeezed throughout 1 tsp of olive oil 1/2 of a red onion Dash of salt Chop mangoes up first in medium sized chunks, then add the diced red onion and squeeze half a lime over it. Let this marinate for an hour. Dice the tomatoes, add chopped cilantro/peppers/garlic to the tomatoes. Squeeze half of lime over and let marinate for an hour as well. Halve the avocados right before you are ready to serve it, and cut them up in cubes. Pour the olive oil and squeeze a half of lime over avocados before adding the other two bowls. Finally combine three bowls, lightly mix it all together and squeeze another half of lime over entire dish. Lastly add salt as needed. I'm curious to see other folks' recipes. Feel free to recommend your favorite gluten-free chips as well!
  12. Celiac.com 09/16/2014 - In response to a request to add some low-fat, recipes to the mix, I offer this recipe for pineapple mango salsa. It pairs great with grilled fish and delivers fresh, low-fat summer flavor. Ingredients: 6 slices fresh pineapple, grilled 4-6 tomatillos, grilled 1 red bell pepper, grilled 1 jalapeño pepper, grilled ½ Serrano pepper, grilled 3 large yellow mangos - peeled, seeded, and diced 1 small white onion, grilled 1 small fresh red onion, diced ¼ cup chopped cilantro juice of 2 limes 1½ teaspoons lime zest Directions: Preheat an outdoor grill for medium-high heat; lightly oil the grate. Cook the pineapple, red bell pepper, and jalapeño pepper on the grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool. After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Dice the cooled pineapple and peppers, and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
  13. Celiac.com 08/20/2014 - In response to a request to add some low-fat, diabetic-friendly recipes to the mix, I offer this recipe for grilled fish tacos with fresh watermelon salsa. In this recipe, watermelon is combined with vinegar, cucumber, red onion, and a dash of olive oil to deliver a tasty, offbeat salsa that goes great with grilled fish tacos. I’m so used to eating watermelon slices, I forget how versatile they can be. In this recipe, watermelon is combined with vinegar, cucumber, red onion, and a dash of olive oil to deliver a tasty, offbeat salsa that goes great with grilled fish tacos. Also, if you don’t have tortillas, or don’t feel like tacos, the salsa makes an excellent side dish for simple grilled fish. Ingredients: 4 fresh white fish fillets (grouper, cod, halibut, red snapper, etc.) 2 cups chopped seedless watermelon, chopped 1 teaspoon freshly ground pepper 1 teaspoon salt, divided 3 tablespoons olive oil, divided 2 tablespoons cilantro 1 Persian cucumber, chopped 1 small jalapeño pepper, seeded and minced 2 tablespoons minced red onion 2 tablespoons balsamic vinegar 1 dozen small fresh corn tortillas Directions: Heat grill to about 400º or medium-high. Sprinkle fish with pepper and ½ teaspoon of salt. Drizzle with 2 tablespoons olive oil. Grill fish, covered for a few minutes on each side, or just until fish begins to flake when poked with a fork, and is opaque in center. Combine chopped watermelon, onion, cucumber and remaining ½ teaspoon of salt and 1 tablespoon of olive oil. Toss. Serve with grilled fish.
  14. Celiac.com 05/15/2014 - I’m a big salsa lover, and I love to make new salsa recipes and try them at home. When I get a good one, I like to incorporate it into my regular seasonal salsa rotation. This recipe blends avocado, cucumber, mango and tomato with just the right amount of onion, cilantro and jalapeño to deliver a delightful zesty fruit salsa that is sure to disappear quickly. Ingredients: 3 yellow mangoes - peeled, seeded and diced 1 cucumber - peeled, seeded, and diced 1 cup diced tomatoes 1 avocado, peeled, seeded and diced 2 jalapeño peppers, seeded and finely chopped 1 large onion, finely diced 1 clove garlic, minced ⅓ cup chopped fresh cilantro zest and juice of 1 or 2 fresh limes, to taste salt and pepper to taste Directions: Stir together the mango, tomato, cucumber, jalapeño pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend. Stir in avocado right before serving with warm tortilla chips.
  15. Good fish tacos almost always deliver happiness at the table. These fish tacos are easy to make and sure to please. The recipe is versatile, so scale and/or improvise as desired. Ingredients: 1½ pounds skinless tilapia, or other whitefish fillets 2 large avocados, (one will be served as garnish) Juice from 4 fresh limes (about 8 ounces) 2 tablespoons olive oil 1 tablespoon mayonnaise 1 small bunch radishes, thinly sliced 3 scallions, thinly sliced 1 bunch fresh cilantro leaves, finely chopped ½ jalapeño chile (ribs and seeds removed, for less heat), minced ¼ teaspoon ground coriander ½ teaspoon ground cumin 10 corn tortillas (6-inch) 2 ounces Cotija cheese, crumbled ½ medium red onion, quartered and sliced thin 2 cups of green or red cabbage, cored and thinly sliced Coarse salt and ground pepper Directions: In a blender, combine avocado, one-third of the cilantro, 2 tablespoons lime juice, 2 tablespoons mayonnaise, and 2 tablespoons water; season with salt and pepper. Blend until smooth. Transfer into a small bowl, and set aside. Add more lime juice and/or water as needed. Combine the cabbage, onion, and one-third of the cilantro in a large bowl and squeeze a lime half over it. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to combine. Add salt and pepper to taste; set aside. Heat tortillas individually in a pan over medium heat. Heat each tortilla until soft and transfer onto aluminum foil. Wrap until serving time. In a large nonstick skillet, heat 1 tablespoon oil and two jalapeño halves over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with ground cumin and coriander, salt and pepper. Cook fish in two batches (starting with larger pieces) until golden brown on all sides, 5 to 6 minutes. Discard jalapeño. Add a splash of additional oil as needed. When fish is done, place into warm tortillas, top with salsa verde and serve with cabbage, onion mix and garnish of lime, green onion, radish, cilantro, avocado, crumbled cotija cheese, and additional salsa as desired.
  16. i may be early for alot of other parts of the world, but our growing season is pretty long and we are already getting killed by an overabundance of beans, zucchini, yellow squash, (my beets are probably ready to harvest but i am afraid to look lolz!) and i have had 2 cherry tomatoes turn ripe. so. here it comes!!!!! the dreaded pressure canner haha i put up 8 jars of pickled green beans last week - 2 qts, 6 pints (would've been 3 qts but one of my jars blew out - IN THE CANNER! ugh. start over.......) anyways, i was wanting to see what y'all are canning - aanybody got a better green bean recipe? not sure how these are going to be but i'm waiting a few weeks for them to 'mellow' also, did 3 day half-sours like the kind you get in nyc jewish/polish deli - they turned out *awesome* - i thought i would need all kinds of special crocks or whatnot, but i just used a food grade bucket my kid got for me at the restaurant she works at (it had coleslaw in it so, gluten-free, just washed it out and GO lolz)
  17. It's hard to love Mexican food without loving salsa. For me, pico de gallo always tops the list of my many salsa favorites. In spring and summer, when tomatoes are in season, I like to whip up a batch of fresh pico de gallo and dive into a bowl of tortilla chips as I prepare my favorite Mexican dishes. This recipe will deliver a tasty pico de gallo that will have your stomach smiling, and your taste-buds yelling arriba! Ingredients: 6 roma tomatoes, diced ½ red onion, finely chopped ½ cup chopped fresh cilantro ½ jalapeño pepper, seeded and minced 1 clove garlic, minced 1 pinch garlic powder 1 pinch ground cumin Juice from one lime salt and ground black pepper to taste Directions: In a mixing bowl, combine the tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper, and stir until mixed. Place in a refrigerator for a few hours before serving.
  18. Besides being healthy and fiber-rich, these two recipes will have your guests asking you to send them the recipes! Cilantro Edamame Deviled Eggs 1 cup edamame, cooked 5 hard boiled egg yolks 1 cup silken tofu pinch of sea salt and pepper 2 tsp. balsamic vinegar 1/4 tsp. curry powder 1/4 cup fresh cilantro, finely chopped 10 egg white halves (yolks hollowed out) Directions: Toss all ingredients except egg whites into the food processor; pulse until smooth. Transfer mixture into hollow egg white halves. Serve chilled with a sprinkle of chili powder. Orange Edamame Salsa 2 cups edamame, cooked 1 large cucumber, chopped 1 yellow bell pepper, chopped 1/3 cup white onion, chopped 1 tsp. orange juice 1/4 tsp. orange zest 1 cup corn 1/2 cup chickpeas pinch of sea salt and pepper Directions: Toss all ingredients into a food processor; pulse until smooth. Transfer to a serving dish. Serve chilled with gluten-free crackers.
  19. This is a really versatile recipe for steak. The marinade is a quick go-to; it doesn’t take long for the meat to take on great flavor. You’ll find the steak goes great in tacos, in a salad atop of a hearty bed of greens like arugula or spinach, alongside just a few slices of tomatoes, and especially as the star of its own solo show. Ingredients: 1 2-pound flank steak Juice from 3 limes, plus 1 teaspoon zest Juice from 1 orange, plus 1 teaspoon zest 3 scallions, roughly chopped 5 cloves smashed garlic, divided 1 teaspoon Dijon mustard 2 anchovy fillets 3 tablespoons balsamic vinegar 1 cup fresh parsley, loosely packed 1 cup cilantro, loosely packed 1 cup basil, loosely packed About 1 cup olive oil, divided Salt and pepper to taste Directions: Pierce the steak all over with a fork. Pour lime and orange juice, zest, 3 cloves garlic, balsamic vinegar, ½ cup olive oil, and a pinch of salt and pepper in a plastic bag. Add steak to bag and place in a baking dish. Refrigerate for 30 minutes. Allow to come to room temperature after marinating. Meanwhile, add parsley, cilantro, basil, ⅓ cup olive oil, scallions, anchovies, mustard and the remaining garlic to a food processor. Blend until slightly chunky. Transfer to a bowl and season with salt and pepper to taste. Heat an oiled grill or grill pan over high heat. Grill steak, turning only once, for 5-6 minutes per side. Remove to a cutting board and let rest for 5 minutes. Thinly slice steak against the grain and serve alongside salsa.
  20. Grilled fruit is a culinary calling card of summer. Grilled avocados are a fun, tasty treat; by leaving the skin on all you’ll need is a spoon to dig right in! The salsa combines with the soft, smoky flesh of the avocado in one magnificent bite after another. Take advantage of the plentiful avocados this season and experiment with different fillings; adding seafood makes for a heartier side dish or appetizer. Ingredients: 4 large firm avocados 1 can whole peeled tomatoes 2 small Serrano chilies, seeded and roughly chopped 4 cloves garlic, peeled 1 cup fresh cilantro 2-3 teaspoons salt 3 tablespoons olive oil Juice from 2 limes, plus zest Pepper to taste Directions: Combine tomatoes, chilies, garlic, cilantro, lime zest and salt in a blender until smooth. Transfer to a small bowl and chill in the refrigerator. In another small bowl, combine olive oil and lime juice. Slice avocados in half and discard seeds. Brush each half with oil and lime mixture and place flesh side down on a preheated grill, about 5-7 minutes. Remove from grill and sprinkle with salt and pepper. Fill hole with fresh salsa. Garnish with any remaining cilantro and serve.
  21. This salsa works well to highlight a variety of seafood. It goes great with cod, swordfish, and tuna steaks, and can also goes well with tilapia, trout, or just about any mild-tasting fish. I always try to take advantage of finding great mangoes during their off-season. When I do, I often make extra salsa. Fresh salsa won’t keep for much more than a day, but it rarely lasts that long in my kitchen. This dish bursts with the flavors of summer anytime of the year. Refreshing and easy to prepare, a splash of this simple salsa is all you need to compliment a great piece of fish. However, go easy, and don't overdo it, or the fish can get lost. Ingredients: 4 halibut fillets, about 6 ounces each 1 mango, peeled and chopped 1 cup cherry tomatoes, chopped 1 small jalapeño, seeded and diced ½ teaspoon lemon zest Juice from half a lemon 2 tablespoons chopped cilantro 1 teaspoon coriander 1½ teaspoon salt, plus more to taste 1½ teaspoon pepper, plus more to taste Vegetable oil, for brushing Preparation: In a medium bowl, combine mango, tomatoes, jalapeño, cilantro, and lemon zest. Drizzle with lemon juice and mix to combine. Season with salt and pepper if desired. Cover and chill while fish is prepared. Preheat broiler and pat dry halibut. Stir together 1½ teaspoon each salt and pepper with coriander in a small bowl. Sprinkle fish on all sides with seasoning. Arrange halibut on a greased broiler pan and cook for 3-4 minutes per side, until the center is opaque. Top fillets with salsa and serve any remaining salsa on the side.
  22. These tacos come together so wonderfully in part because of the vibrant, contrasting colors of the salsa and shrimp. The jalapeños and chili powder transform otherwise simple shrimp tacos. You can easily control the heat by removing the seeds from the peppers or omitting a pepper, and reducing the amount of chili powder. I tend towards the spicier side, but the shrimp is equally intriguing with a sweet peppadew salsa. Ingredients: For Salsa: 1 avocado, cut into chunks 4 tomatillos, husked and roughly chopped 1 small red onion, roughly chopped 2 small jalapeños, chopped 1 clove garlic, crushed 1 teaspoon salt ⅓ cup cilantro leaves For Tacos: 1 pound medium shrimp 1 tablespoon chili powder 1 teaspoons salt 1 teaspoon pepper 2 tablespoons olive oil 8 corn tortillas Cilantro and limes for garnish Directions: Combine the onion, jalapeño, and garlic in a food processor or blender until finely chopped. Add tomatillos, avocado, cilantro, and salt and pulse 4-5 times. Transfer to a bowl and set aside. Mix olive oil, chili powder, salt and pepper in a large bowl. Add shrimp and toss until evenly coated. Add half shrimp to a large, heated pan. Cook about 2 minutes per side. Repeat with the remaining shrimp. For crispier tortillas, grill directly over stovetop until lightly charred or wrap in a damp towel and microwave for about 30 seconds. Keep tortillas covered until ready to serve. Spoon salsa onto each tortilla and top with 3-4 shrimp and cilantro. Serve 1 lime wedge for each two tacos.
  23. Before outdoor grilling becomes a casualty of summer's end, I thought I'd offer up one more great gluten-free grilling recipe, with two delicious sauces. Grilled fish is one of my favorite treats. I like to make it in the summer, as it's easy to prepare. For this recipe, I prefer swordfish, although halibut, cod, sea bass, trout, Mahi-mahi, red snapper, or any other favorite will do. Basically, this recipe will work with any white fish that will hold up to grilling. To make this recipe, first prepare the avocado salsa verde. Next, prepare the beurre blanc. Lastly, grill your favorite white fish. When fish is done, top sauce or salsa of choice, and serve with rice and your favorite steamed vegetables. Note: You may also pan fry, or even bake the fish as you like. Just make the beurre blanc sauce is warm. Beurre Blanc Sauce Ingredients: 1 to 2 shallots, chopped fine 1 cup white wine 2 ounces lemon juice 1 tablespoon heavy cream 12 tablespoons (6 ounces) cold unsalted butter, cubed Salt and white pepper, to taste Directions Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction. Once the liquid begins to bubble, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Keep whisking butter into the mixture until it becomes rich and creamy sauce. Add salt and white pepper to taste. Serve beurre blanc right away, or keep in a thermos and serve later. A slightly healthier, though equally delicious option for fish is Avocado salsa verde. I've even been so bold as to make them both and let the quests work it out. Salsa Verde Ingredients: 3-4 ripe avocados Juice of 1/2 lemon or 1 lime ¼ cup cilantro, chopped 2 cans Herdez salsa verde (7 ounces) Salsa Directions: Slice avocados into a large bowl. Add juice 1 lemon or 2 lime. Lightly mash and fold avocados Add Herdez salsa verde. Fold in cilantro. Mix with a fork.
  24. These grilled pork tacos are quick, easy to make, and delicious. Topped with avocado salsa verde, they are a genuine gluten-free treat. Ingredients: 3-4 boneless pork chops 12 corn tortillas 2-3 ripe avocados 1/2 cup cilantro, chopped 2 cans Herdez salsa verde 1/2 cup Cotija cheese 1 lemon or 2 limes Directions: Wrap tortillas in aluminum foil and place in warm oven. Grill pork chops according to thickness at 475-500 degrees. When pork chops are done, remove them from grill and allow to rest 5 minutes or so. Chop cilantro. Crumble cheese into a bowl. Cut pork into small cubes. Squeeze juice of 1/2 lemon or 1 lime onto the pork. Salsa Ingredients: 3-4 ripe avocados Juice of 1/2 lemon or 1 lime ¼ cup cilantro, chopped 2 cans Herdez salsa verde (7 ounces) Salsa Directions: Slice avocados into a large bowl. Add juice 1 lemon or 2 lime. Add Herdez salsa verde. Fold in cilantro. Mix with a fork. When everything is ready, remove tortillas from oven. Place two at a time on a plate. Top with meat, salsa, cheese and extra cilantro if desired. Suggestion: Serve with your favorite gluten-free beer.
  25. This recipe comes to us from "sickchick" in the Gluten-Free Forum. Ingredients: 1 ½ cups diced peeled pineapple 1 cup diced peeled jicama ½ cup diced red onion ¼ cup chopped fresh cilantro ¼ cup fresh lime juice 1 to 2 Serrano chilis, seeded, chopped ¼ cup olive oil 2 teaspoons chili powder 3 small zucchini, each cut lengthwise into 5 slices (about 10 ounces) 1 pound halibut or orange roughy fillets 4 5- to 6-inch corn tortillas Directions: Prepare barbecue (medium-high heat). Mix first 6 ingredients in medium bowl. Season salsa with salt and pepper. Whisk oil and chili powder in small bowl. Arrange zucchini, fish, and tortillas in single layer on large baking sheet. Brush chili oil on both sides of zucchini, fish, and tortillas. Sprinkle zucchini and fish with salt and pepper. Grill until fish is cooked through, zucchini is tender, and tortillas begin to crisp, about 3 minutes per side for fish and zucchini, and 2 minutes per side for tortillas. Divide zucchini among tortillas. Cut fish into strips and place atop zucchini. Top with salsa and serve. Test-kitchen tip: The heat level of chiles can vary widely; be sure to taste and adjust the quantity of chiles to your liking. Makes 4 servings.