From Scratch Fast320 recipes
Discover wholesome, gluten free recipes that will appeal to ALL eaters at the table. These are professionally tested, easy-to-make dishes that anybody can master and that everybody will love.
Kale Tabbouleh with Chorizo & Feta
This recipe is adapted from the Kale, Cilantro, and Chorizo Tabbouleh from Simply Citrus (Gibbs Smith, 2018), by Marie Asselin.
Lentil Shepherd’s Pie with Creamy Cauliflower Crust (Vegetarian, GF)
This shepherd’s pie is nourishing and nutritious, but it tastes darn right indulgent.
Spicy Sriracha Cream Cheese Dip
Adapted from The Food Processor Family Cookbook, by Nicki Sizemore (Sonoma Press © 2016).
Chili Millet Bake
This dish was inspired by the chili cornbread bakes of my childhood, which were most often made with canned chili and boxes of Jiffy.
Vegetable & Quinoa Chili (Vegan)
This soul satisfying vegetarian quinoa chili is robust yet healthy, and it has an incredible flavor that everybody will love (from your vegan friends to your meat-eating dad).
Maple Roasted Acorn Squash Wedges
This is a wickedly easy side dish that’s both beautiful and delicious.
Roasted Brussels Sprouts with Mushrooms & Crispy Fried Shallots
Roasted, caramelized Brussels sprouts and slightly sweet balsamic roasted mushrooms are combined then topped with crispy fried shallots for a fantastic seasonal side dish.
Pomme Puree (The Best Homemade Mashed Potatoes)
This pomme puree is ultra silky and light, with a rich flavor that doesn't require any heavy cream.
Quinoa, Apple & Spinach Stuffed Honeynut Squash
These vegetarian bombshells are a delicious main course or a stunning side dish! Honeynut squash halves are stuffed with a fragrant filling of quinoa, celery, apples, rosemary, thyme, spinach and pecans, and are capped with melted nutty Comté cheese.
Gluten Free Pumpkin Cheesecake Brownies
These gluten free pumpkin cheesecake brownies have a rich, fudgy brownie base and a luscious, creamy pumpkin cheesecake topping.
Chocolate Chunk Gluten Free Granola Bars
These irresistible gluten free granola bars are packed with oats, coconut, flax, chia seeds and nut or seed butter, and are sweetened with maple syrup, honey and chopped dark chocolate.
Green Chickpea Flatbreads with Buttermilk Greek Salad (Gluten-Free, Vegan Variation)
These are the easiest flatbreads ever, made simply with chickpea flour, water, spinach, lemon juice, olive oil and seasonings.
No-Churn Vegan Mango Ice Cream with Coconut Peanut Crumble
This soft-serve style ice cream gets buzzed up in minutes right in the Vitamix or food processor using just frozen mangoes, half of a frozen banana, coconut milk, and a touch of maple syrup, cinnamon and cardamom.
Easy Gluten Free Berry Tart
Forget fussing with piecrust, pastry cream or gelatin, this gorgeous berry tart looks impressive, tastes even better, and couldn’t be easier to make! In other words, it’s the perfect summertime dessert.
Maple Roasted Salmon with Sweet Pea Pesto
Roasting is by far the easiest and most foolproof way to cook salmon.
Paleo Almond Shortcakes with Roasted Strawberries & Rhubarb
You won’t believe how easy these almond shortcakes are to make! They’re slightly sweet from a touch of honey and just a tad salty (in the best kind of way), with a crisp crust and tender, cookie-like center.
Grilled Skirt Steak with Easy Mojo Sauce
This easy mojo sauce is a magic elixir, imparting whatever it touches with loads of flavor! Here it works its voodoo on skirt steak as both a marinade and a finishing sauce.
Lemon Pudding Cakes (Gluten-Free)
These light but luscious gluten free lemon pudding cakes have a secret.
