From Scratch Fast

From Scratch Fast115 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.

All recipes from "Vegetable"


Butternut Squash Galette

Butternut Squash Galette

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.

Crispy Fried Sage Leaves

Crispy Fried Sage Leaves

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).

Butternut Squash Pasta Bake with Ricotta and Sage

Butternut Squash Pasta Bake with Ricotta and Sage

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).

Easy One Skillet Baked Pasta with Sausage and Ricotta

Easy One Skillet Baked Pasta with Sausage and Ricotta

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.

Gluten Free Zucchini Bread

Gluten Free Zucchini Bread

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!

Panzanella Stuffed Baked Tomatoes (Gluten Free Option)

Panzanella Stuffed Baked Tomatoes (Gluten Free Option)

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!

Vegetarian Cheese & Herb Stuffed Zucchini Boats (Gluten Free)

Vegetarian Cheese & Herb Stuffed Zucchini Boats (Gluten Free)

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!

Yogurt Marinated Grilled Chicken

Yogurt Marinated Grilled Chicken

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!

Grilled Broccoli with Chile Garlic Honey

Grilled Broccoli with Chile Garlic Honey

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.

Green Tahini Sauce / Dressing (Vegan!)

Green Tahini Sauce / Dressing (Vegan!)

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).

Best Broccoli Quiche (Gluten Free Option!)

Best Broccoli Quiche (Gluten Free Option!)

This broccoli quiche has an ultra creamy and light egg custard with pockets of savory broccoli, a cheesy top, and a buttery flaky crust. Best of all, it can easily be made gluten free (and nobody will have a clue). You’ll need to start by making a batch of this Foolproof Pie Crust. You’ll only need half the recipe so freeze the rest of the dough for down the line (or make a Galette or Pot Pie!). If you’re really strapped for time you can also use a store-bought crust. Blind baking the crust will ensure that it stays crispy once the quiche is baked—you can do this the day before. Whipping the eggs and half-and-half in a blender (a trick I learned from chef Thomas Keller) aerates the custard, resulting in a texture that’s far lighter and silkier than other quiches. You can make the quiche up to 3 days in advance!

Spicy Peanut Pork Noodles (Gluten free)

Spicy Peanut Pork Noodles (Gluten free)

These spicy peanut pork noodles feature crispy pork, a creamy peanut sauce and fresh spinach for an addicting one-dish dinner that you’ll want to make on repeat. The brand of rice noodles you use makes a big difference in terms of texture, so pay attention to the quantities. If you use Lotus Foods Pad Thai Rice Noodles (which I love for their toothsome bite), you’ll need two packages, or 1 pound. If you use Annie Chun’s or Thai Kitchen brand, use 1 box, or 8 ounces (you can use white or brown rice noodles for any brand). If you prefer, you can swap out the pork for ground turkey. Take note that the peanut sauce will taste very potent on its own, but it will get diluted with chicken broth when it goes into the pan. The sauce can be made up to 2 days in advance.

Gluten Free Buttermilk Biscuits

Gluten Free Buttermilk Biscuits

These gluten free biscuits are crispy on the outside, buttery and tender on the inside, and they have a kiss of sweetness. Canned pumpkin is the secret ingredient, giving the biscuits richness and moisture (the flavor is subtle, meaning you can still serve these biscuits in all your favorite ways—check out the Notes below). I love adding a pinch of nutmeg, which gives the biscuits a subtle warmth, but it’s optional. Use leftover pumpkin puree in these Pumpkin Breakfast Cookies!

Ultimate Gluten Free Cornbread Stuffing Recipe

Ultimate Gluten Free Cornbread Stuffing Recipe

This gluten free stuffing recipe will revolutionize your holiday (or everyday!) table. It’s rich and savory with onion, celery, sage and thyme, with irresistible sweetness from cornbread. It’s technically a cornbread dressing since it’s baked in its own dish, giving it a delicious crispy top, but you could stuff it inside a turkey or chicken (or roasted squash—see the tips below) if you prefer. You’ll need to start by making a batch of this Easy Skillet Cornbread. You can make the cornbread the day before (cover it and let it sit at room temperature), or you can make it months ahead and freeze it! For a vegetarian stuffing, use vegetable broth instead of chicken broth.

Slow Cooker Meatballs in Homemade Marinara

Slow Cooker Meatballs in Homemade Marinara

Adapted from my book, Fresh Flavors for the Slow Cooker (Storey Publishing, 2019). The slow cooker is the ideal tool to cook turkey meatballs—it renders them ultra tender and juicy even when using lean meat. The meatballs are packed with flavor from garlic, Parmesan cheese and dried herbs, and I sneak in a bit of added nutrition with finely chopped spinach. They slowly simmer in an easy, homemade tomato sauce. You can serve the meatballs over cooked spaghetti or Creamy Polenta, or you can pile them into sliders or hoagies with pesto (homemade or store-bought) and mozzarella (it’s an awesome game-day appetizer!).

Pork Tenderloin Medallions with Apples & Onions in Creamy Apple Cider Sauce

Pork Tenderloin Medallions with Apples & Onions in Creamy Apple Cider Sauce

This is comfort food at its best. Rosemary and thyme-rubbed pork tenderloin medallions are served in an insanely delicious apple cider sauce that’s thickened just slightly with a bit of crème fraiche. You can stop there for an amazing one-pan dinner, but I love to brighten things up with a zippy Apple Slaw. To take the meal over the top, serve the pork over this Creamy Polenta or these Whipped Potatoes and pile the slaw on top. If you’re making the whole meal, start the polenta or mashed potatoes first, then make the pork and slaw.

Crunchy Apple Slaw with Walnuts (No-Mayo!)

Crunchy Apple Slaw with Walnuts (No-Mayo!)

This zippy apple slaw is delicious in sandwiches and is the perfect side dish to meats and sausages, including these Pork Medallions in Apple Cider Sauce! A touch of rutabaga, kohlrabi or turnip provides a hint of cabbage flavor and a firm texture that balances out the tart sweetness of the apple. Toasted walnuts give the slaw a nutty crunch while chives lend a sweet oniony bite (you can swap out the chives for scallions).

Gluten Free Pumpkin Pie Muffins (Paleo!)

Gluten Free Pumpkin Pie Muffins (Paleo!)

These gluten free (and paleo!) pumpkin muffins are incredibly moist and tender, with a melt-in-your-mouth, creamy crumb that tastes like pumpkin pie (warning: they will make your house smell like HEAVEN). As opposed to the overly sweetened “cakes” that often disguise themselves as breakfast muffins, these nutritious beauties are naturally sweetened and grain free. The easy batter gets made right in a food processor or high speed blender (meaning no mixing bowls!!)—if you don’t have one see the Tips below. A sprinkle of chopped pecans and flaky sea salt lend a lovely crunch (and a delicious salty-sweet flavor), but they’re both optional. While it might seem like a lot of ingredients, you probably have almost everything in your pantry!

Creamy Cottage Cheese Alfredo Pasta

Creamy Cottage Cheese Alfredo Pasta

Forget the heavy cream and butter, this healthy alfredo style sauce is made with just cottage cheese and garlic! It’s rich and comforting, yet far lighter than traditional alfredo. Best of all, the entire dinner comes together in the time it takes to boil a pot of water. You can either use plain cottage cheese or a chive flavored cottage cheese. Feel free to swap out the frozen peas for chopped broccoli or asparagus. Don’t forget to reserve 1/2 cup of the pasta cooking water before draining (I like to place a measuring cup in my colander so I don’t forget!).

(Healthier!) Fried Fish Sandwiches with Avocado, Tomatoes & Tarragon Mayo (Gluten Free Option)

(Healthier!) Fried Fish Sandwiches with Avocado, Tomatoes & Tarragon Mayo (Gluten Free Option)

These lightened-up pan-fried fish sandwiches feature crispy white fish, juicy tomato slices, slivers of avocado, crunchy lettuce and a generous smear of Tarragon Aioli (which is like a more elegant and stimulating version of tartar sauce). Be sure to make the aioli before beginning. The combination of the crispy fish with the creamy aioli and cool vegetables is pure heaven. Seek out fresh, firm fish filets, which will not only taste better, but will also hold up better when pan-frying. If using thin fillets of flounder or sole, cut them in half before breading and frying (pile both halves on the sandwich!).

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