Low-carb, vegetable-based pizza crusts are all the rage, and I enjoy trying new combinations. So far, our household favorite is a crust made from spaghetti squash. The mildly sweet squash is very sturdy, and works well with lots of toppings.
Of course, the crust is gluten free, which makes it that much better.
Note that in the recipe below, I recommend squeezing as much liquid as possible from the squash. Really put some muscle into it as the drier the squash, the better the crust!
Carrots are the perfect vegetable to star in a salad. Flavor-wise, they can range from savory to sweet. Presentation-wise, they are perfect for every style: long ribbons, pretty julienned batons, shredded, or even cut into simple coins. For this salad, you can julienne the carrots or shred them — your choice (or, you know, do whatever works to get dinner on the table).
About half an hour before assembling the salad, lightly salt the carrots to draw out moisture — this helps keeps your slaw crunchy despite the addition of dressing. Rinse and pat the carrots dry, then toss. The dressing below is Just A Suggestion. Carrots can handle just about anything, and the notes to the recipe include other ideas.
If you’d asked seven-year old me how I often I’d eat broccoli as an adult, I’d have probably put the number at about “never”. Poor, deluded seven-year old me. It turns out I eat broccoli (and its relatives) all the time.
I love this salad. It has roasted broccoli (fact: all vegetables are better roasted), beans, cheese, and a lemony dressing. It’s basically a summer salad that happens to be filling, delicious, and vegetarian if you omit the anchovies (plus, ahem, gluten free!).
My sister, except for a brief period of time, has been vegetarian her whole life. When I took over Thanksgiving duties from my mother — something that made both of us happy — I made it a point to include a main dish that worked with my sister’s dietary restriction. That dish was a riff on spanakopita, a phyllo dough-wrapped spinach dish. I made mine as a casserole, featuring rice.
What I didn’t know at the time was that I was feeding my sister — and me — something that was making us very sick. We are both now gluten free and much healthier for it!
But I do miss that dish. It was a perfect vegetarian (though not vegan) main course, packed with flavor and nutrition. I’ve finally taken the time to recreate the dish, this time using thinly sliced potatoes in place of phyllo. As with that long-ago dish, this one was a hit (and gone the next day!).
This recipe came about after some trial and error. A friend had a similar dish at a local restaurant, and raved about it. When we tried to recreate it, something was missing. We’re still trying.
In the meantime, I decided to try roasting cauliflower florets and drizzling them with a bit of Frank’s Red Hot sauce. One of the problems with the dish my friend and I made was that the cauliflower got soggy when doused in the stuff. I decided a good drizzle was all that was needed.
And so we have it — one of my favorite (and most likely to surprise guests!) side dishes. It’s easy, it’s gluten free, and the flavors of cauliflower and hot sauce mingle perfectly.
When I’m hungry for chickpeas (and I’m always hungry for chickpeas), I simply heat some olive oil in a skillet, toss the dry, cooked chickpeas into the pan, and let them roast away over medium-high heat, stirring to get roasted brown spots all over. I don’t want them crispy — that’s an entirely different recipe! — but I do want them browned in spots and full of roasted flavor.
While the chickpeas are doing their thing on the stove, I whip together a lemony vinaigrette and chop parsley. When the chickpeas are done, I toss them in the vinaigrette, add the parsley, adjust the seasonings, and serve.
This ridiculously easy recipe will impress your family and friends. They’ll never know how simple it really is!
For reasons unknown, most Chicken Tikka Masala dishes in restaurants are on the bland side. This is great if you’re introducing someone to the idea of Indian food, but these dishes are not palate-pleasers.
This recipe, based on Madhur Jaffrey’s, is full of flavor. Ginger, garlic, cumin, and various other spices bring tons of flavor. Grated tomato melts into the dish, adding even more flavor. I love serving this at parties or dishing up for leftovers during the week. It just gets better with time!