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Celiac.com 02/21/2013 - At this point, there are lots of gluten-free crackers on the market. While many of them taste great, a lot of them contain soy, corn starch and/or rice flour, which can be problematic for some people. Additionally, not all of them are Kosher. Absolutely Gluten-Free Toasted Onion Crackers not only taste great, but they're Kosher, gluten-, corn-, rice- and soy-free as well. Having these crackers around the office has been great. They remind me of water crackers: they have that light, airy, crispy texture that makes them just perfect for overeating. These crackers are more flavorful though, which I would partially attribute to them being made primarily from tapioca and potatoes. They also have a subtle stone-baked flavor that complements the toasted onion well. I have enjoyed these both out of the bag (eaten by the handful), and with soft cheese. They're a yummy, adaptable snack and I highly recommend them. For more info visit their site.

Gluten-Free Serves 4 Ingredients 1 cup cashews 1 cup arugula, chopped 1 cup fresh spinach 1 tsp. balsamic vinegar 1 Tbsp. lime zest 2 Tbsp. freshly squeezed lime juice 1/3 cup fresh parsley, chopped 2 ripe avocados, peeled, pitted and cored 1/4 tsp. paprika 1/4 tsp. sea salt 1/4 tsp. freshly ground white pepper Fresh cilantro, to garnish 8 slices gluten-free bread, toasted 1 lb. sliced chicken, sliced into 1/4 inch pieces Directions Combine all ingredients (except bread and chicken) in a food processor; process until smooth. Transfer to a serving bowl, spread atop a piece of gluten-free toast with a few slices of chicken. Remaining guacamole can be served at room temperature or chilled with gluten-free crackers, pretzels or crudites. Enjoy!

The versatility of green beans to adapt to different flavors makes them an incredible side that compliments almost any meal. This is a beautiful dish that blends ease with elegance. The nuttiness of the almonds contrasts tartness of the cherries and because the beans are blanched, they cook to crisp perfection. This salad makes for an incredible bite. Cherries are high in iron and antioxidants and their flavor lends this dish to be enjoyed by even the pickiest of veggie-phobes. Ingredients: 1 ½ pounds green beans 1/3 cup minced shallots 2 tbsp chopped mint 1/3 cup dried cherries ½ cup toasted slivered almonds 1/3 cup extra virgin olive oil 3 tbsp plus 2 tsp red wine vinegar 1 ½ tsp kosher salt 1 tsp sugar Preparation: Cherry vinaigrette can be made up to one day ahead. Keep covered and chilled; bring to room temperature before re-whisking to serve. In a small bowl, whisk together olive oil, shallots, red wine vinegar, mint, salt and sugar. Stir in cherries and set aside. While a large pot of water comes to a boil, fill a large bowl with ice water and set aside. Add beans to boiling water and let cook until tender and crisp, no more than 5 minutes. Drain and transfer beans to the ice bath to cool. Drain once more. Toss cooled beans with the cherry vinaigrette and almonds. Sprinkle with black pepper and serve on a platter.