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.
If you’re looking for a show-stopping appetizer or vegetarian main course, this savory galette recipe is for you. With caramelized butternut squash, nutty kale, creamy ricotta and goat cheese, it’s the ultimate combination of sweet and savory flavors. It’s my go-to dish to bring to pot-lucks and holiday gatherings, and it’s also a lovely weeknight dinner (all of the components can be made ahead). You’ll need to start by making a batch of this Foolproof Pie Dough, which can be made gluten-free (and nobody will know). The dough can be made months ahead! If it has been in the refrigerator overnight, let it sit at room temperature for 10-20 minutes to soften slightly before rolling. If it starts to crack immediately it’s too cold (conversely, if it feels sticky it’s too warm). You can also make the butternut squash and kale ahead, or even use leftover cooked vegetables. I love to garnish this galette with Crispy Fried Sage Leaves, which only take minutes to make and lend color and crunch.
These crispy fried sage leaves are delicious all on their own (I pair them with roasted nuts, cheese and Fig Jam for an appetizer!), but they’re also a gorgeous garnish to salads, pasta, meat dishes, stews and more. Try them on Butternut Squash Pasta, Butternut Squash Salad, and these Pork Tenderloin Medallions. This is more of a technique than a recipe—you can fry as many sage leaves as you need. If you’re using them as a garnish, an 8-inch skillet works great. For larger batches use a 10- to 12-inch skillet. You can reuse the cooking oil (strain it into a jar and store it at room temperature).
This sweet and savory butternut squash pasta is a stunning vegetarian meal or holiday side dish. Roasted squash puree gets whisked into an easy, silky sauce that’s subtly spiced with cinnamon, nutmeg and cayenne (to turn this into a quick weeknight dinner, puree the squash a few days before). Ricotta lends a creamy counterpoint to the baked pasta, while a touch of melted mozzarella creates a cheesy crust. The dish is garnished with Maple Pecans, which you can make weeks ahead (they’re the ultimate snack), but you can use regular toasted pecans if you’re pressed for time. Crispy Fried Sage Leaves lend crunch and color but are optional (however, they only take minutes to make!). You’ll need a two-pound or larger squash for this recipe (if you use a larger squash save any leftover puree for soups, stews or smoothies).
If baked ziti had a love child with lasagna, this sausage baked pasta would be it! Penne pasta is tossed in a sausage-laced tomato sauce with spinach, then is baked with dollops of creamy ricotta and mozzarella. It's bubbly and cheesy, and best of all, it's a cinch to make—the easy meal gets assembled and baked in a single skillet! It's one of our family favorites, and I hope you’ll love it too.
This is seriously the best zucchini bread, and nobody will know that it’s gluten free, dairy free and naturally sweetened! You can use any size zucchini you have (even those humungous ones you find in your garden), or summer squash for this recipe. If your zucchinis are large, avoid the seeds (shred around them on a box grater, or discard the seeds and shred the squash in a food processor). Be sure to use a gluten-free all-purpose flour that contains xanthan gum (I use Bob’s Red Mill 1-to-1 Flour). The bread is delicious on its own or with softened butter and a sprinkle of flaky sea salt. To transform it into dessert, top it with a scoop of vanilla ice cream!
These baked tomatoes are inspired by panzanella salad (a.k.a. bread salad) and have an incredible flavor. Whole tomatoes are stuffed with toasted bread cubes, melted cheese, fresh basil and garlic. The bread soaks up the flavors and turns crispy on top. You’ll need a rustic loaf or baguette to make the bread cubes—you can use regular or gluten free bread. Be sure to use a firmer style tomato with fleshy walls (some heirloom varieties have a loose structure and thin walls, and they’ll fall apart when baked). Pair the tomatoes with grilled meats or fish, or serve them with this simple Green Salad or Stuffed Zucchini for a light lunch!
These cheesy vegetarian zucchini boats feature fresh zucchini, creamy Comté cheese, ricotta, herbs and garlic. They're an irresistible side dish or main course, and they can be made ahead—perfect for both entertaining and weeknights!
This rub for smoked chicken is easy to make, is packed with flavor, and it will keep your meat moist and tender. It's my go-to recipe for this Whole Smoked Chicken Recipe, and it's also incredible on smoked wings, breasts, chicken legs and more. The rub acts like a dry brine, drawing in moisture to keep the meat moist while smoking. The olive oil creates deliciously crispy skin. The cayenne give the chicken skin a delicious spicy kick, but you can omit it or reduce the quantity if you prefer.
Say goodbye to dry, bland chicken! This yogurt marinated grilled chicken recipe results in juicy, tender chicken that’s packed with bold flavor. The garlicky marinade is easy to make and can be used on chicken thighs or breasts. You can marinate the chicken up to one day in advance (it will become more tender and flavorful the longer you marinate it) making it perfect for buys weeknights and weekend barbecues. Pair the yogurt grilled chicken with grilled vegetables (try these Grilled Potatoes!), or serve it in salads, wraps, pita pockets or grain bowls. You can use boneless, skinless thighs or breasts - be sure to check out the tip in the Notes below about pounding chicken breasts!
Forget dry, bland smoked chicken!! This easy smoked chicken recipe is a game changer. It results in tender, juicy chicken with crispy skin and an incredible flavor all the way down to the bone. You’ll need to start by making this Spice Rub, which gets rubbed all over the chicken the day before smoking. Refrigerating the chicken overnight not only allows the seasonings to permeate into the meat, but it also acts like a dry brine, drawing in moisture to keep the chicken juicy and tender when smoked (there's no need for a wet brine in this recipe!). You can use a Traeger grill or any smoker you have for this recipe.
A quick and easy miso glaze turns ordinary salmon fillets into a show-stopping meal. It’s a fast, mess-free, healthy main course that you can throw together on a busy weeknight or serve for a fancy dinner party. Serve the miso glazed salmon over Sushi Rice along with your favorite veggies. We love to pair it with this Glazed Bok Choy, but you could also go for garlicky greens, edamame or roasted veggies. Flake any leftover salmon and use it in easy Homemade Sushi or Sushi Burrito Wraps!
This is a quick and easy but flavor-packed side dish. Hoisin sauce lends a rich, sweet-and-salty flavor and creates an irresistible glaze for baby bok choy (if you’re gluten-free like me, use a gluten-free hoisin). Serve the bok choy alongside this Miso-Glazed Salmon, Seared Ahi Tuna, Sushi Rice, Stir-Fries or any of your favorite Asian-inspired dishes.
This grilled broccoli recipe is a game changer. The broccoli turns crispy on the edges and tender in the center, and it’s seriously easy to make (without heating up your kitchen!). A chile- and garlic-infused honey takes the grilled broccoli over the top, giving it an irresistible sweet and spicy flavor. It’s an easy, healthy side dish that will steal the show.
These lamb flatbread pizzas feature savory ground lamb, a bright mint pesto, creamy Greek yogurt and feta. The Mediterranean inspired pizzas are easy to make using store-bought naan breads or these Gluten Free Flatbreads (you can make the flatbreads ahead and freeze them). You’ll need to start by making a batch of this Mint Pesto, which can be made the day before. A handful of fresh arugula gives the pizzas a fresh kick when they come out of the oven. These are the perfect weeknight dinner or party appetizer!
This mint pesto has an irresistible bright flavor that will instantly elevate your favorite dishes, from pizzas, to pasta, to grilled meats, vegetables, sandwiches and more. The pesto is naturally vegan, but feel free to add 2-3 tablespoons of grated parmesan cheese, if you'd like. Try the pesto with these Mediterranean Lamb Pizzas!
If you’re looking for a quick and easy dinner that’s restaurant-worthy, then you’ve got to try this seared ahi tuna steak recipe. A quick and easy marinade gives the fish an incredible flavor, and an optional Creamy Sriracha Sauce takes it over-the-top. For the best texture, the tuna steak should be cooked until it’s rare (or at most, medium-rare) on the inside. This will ensure it stays tender and silky (if over-cooked, the texture can be dry). Be sure to buy good quality, fresh tuna steaks that are 1 1/2- to 2-inches thick—you will need either 1 large or two smaller tuna steaks (check out my shopping tips and watch me make this recipe in this video). For spicy tuna bowls, serve it over this Edamame Sushi Salad—the combination is sublime!
Adapted from Fresh Flavors for the Slow Cooker, by Nicki Sizemore (Storey Publishing, 2019). This healthy and easy edamame salad features juicy edamame beans, creamy avocado, crunchy cucumber, pickled ginger and nutty quinoa. An Asian-inspired dressing ties everything together. It’s an awesome side dish to fish (try it in these Spicy Tuna Bowls!), shrimp, chicken and tofu. You can find pickled ginger at the sushi counter in your supermarket or in the Asian foods section.
This quick and easy sriracha mayo recipe is one of those back-pocket superheroes that will instantly elevate your meals. Try it on seared tuna and burgers, in tacos, as a dip for fries, drizzled over sushi, dolloped on salmon cakes or spooned over grain bowls. See all my serving suggestions in the notes below! You can either grate a clove of garlic right into the sauce, or, if you’re sensitive to raw garlic, use a crushed garlic clove and remove it for a milder flavor.
This has got to be my all-time favorite salad, and I hope you’ll love it too. Halloumi, which is a firm, springy and salty cheese with a high melting point, gets seared in a skillet until crisp on the outside and warm within. It’s completely addicting, especially when combined with peppery arugula, quinoa, caramelized summer squash, fresh mint and pomegranate seeds. A Green Tahini Dressing is the magic elixir that ties it all together. You’ll need to make the dressing first, but it can be made up to 2 weeks ahead. I love topping this salad with sweet-and-salty Maple Pecans, although you can go for any roasted chopped nuts. If you prefer, you can grill the halloumi instead of pan-frying it (see the Tips below). Also, feel free to use leftover cooked quinoa—you’ll need 2 cups.
This creamy green tahini sauce/dressing is made with fresh herbs and spinach, with a nutty-sweet flavor that will instantly elevate nearly any meal. Try it on a vibrant Halloumi Salad or Pan-Fried Falafel. It’s also fabulous over grilled or roasted meats, vegetables and grain bowls. Medjool dates give the dressing a subtle sweetness with no added sugar. If you have a high-speed blender such as a Vitamix there’s no need to soak the dates, but if you have a regular blender, soak the dates in warm water for 15 minutes to soften (this will help them incorporate better into the dressing).