This salad is great for parties, weeknight meals, or hot summer evenings. Buckwheat adds great flavor, especially since it’s dressed in a lemony sauce. I love that the whole thing is on the table in under thirty minutes — while the buckwheat cooks, you can prepare the strawberries.
I make this salad without cheese for a vegan option. If you like cheese — and it will add a salty component to the dish — ricotta is great. Feta works. Even blue cheeses are lovely. I also love to add toasted nuts or seeds, like pumpkin, to the dish for some crunch.
Note: start testing the buckwheat for doneness about twelve minutes into the simmer. You want the grains to be firm, not mushy. That way they hold their shape and add texture to this salad.
Needless to say, when it comes to carbs, potatoes are my first (and second!) choice. I love them in all forms, but since I’ve given up most restaurant french fries due to the possibility of gluten cross-contamination, I tend to eat my crispy potatoes at home.
The key to a perfect roasted potato is this: parboil before roasting. Parboiling starts the cooking process, meaning the potato will be cooked on the inside when the outside is done. Parboiling also releases starches necessary for crispy exteriors.
This recipe works equally well for oven fries! Note that you can season your potatoes with anything, from a simple salt and pepper with olive oil glaze to an aioli crust. Mmm, that sounds so good right about now.
Tip of the Week
Roasting vegetables requires high heat, making your outdoor grill perfect for this task. To make it easier to turn the veggies on a hot grill, place them on skewers before grilling. And remember that denser veggies like potatoes will require more cooking time than vegetables like asparagus (here’s a quick reference guide).
Menu of the Week
In Southern California, it’s almost always grilling season, so I tend to think about cooking outside whenever I cook certain cuts of meat. A flank steak with a chimichurri sauce is a perfect signal that it’s time to set up the outside table!
While I like to dip my potatoes in the chimichurri, you can make a quick creamy ranch-style dressing with mayonnaise, sour cream or greek yogurt, and a bit of seasoning. This can offset the garlicky, peppery heat of the chimichurri sauce!
- Grilled Flank Steak with Chimichurri Sauce
- Roasted Salt and Pepper Potatoes
- Grilled Corn on the Cob or Grilled Stone Fruit
Our first meal in Milan was this delicious, beautiful rice dish. While it is technically a first course or served with Osso Bucco, my husband and I devoured a huge serving of Risotto Milanese and declared ourselves happy. I will confess to eating this dish a, um, few more times over the next week.
And, of course, making it the moment we got home. Risotto is a perfect gluten-free dish — elegant and delicious.
Risotto has a reputation for being challenging and time-consuming. This is only sort of true. Yes, you need to keep on eye on the pan while the rice is absorbing liquid, but this generally happens in about thirty to forty minutes. Constant stirring is important, but you can also find time to do other tasks, including drinking a glass of wine!
Socca, and its cousins farinata, cecina, tortillata, or fainá (among others), is probably the best gluten-free bread you’ve never heard of. At its most basic, it consists of three ingredients: chickpea (garbanzo bean0 flour, water, and olive oil. These ingredients are mixed together, the batter is poured into a hot pan or skillet, baked until crisp and brown.
Simple, huh? As you can imagine, any food that simple has be delicious and flexible. Socca (and relatives) takes on different flavors based on how you choose to season it. Want to keep it basic? Fresh rosemary is traditional. Thyme is delicious. Za’atar is unusual — or not, since this dish has a Middle Eastern cousin. Even Indian spices work well here.
Socca is traditionally thin and a bit crisp on the outside, but still flexible. Farinata, or those I’ve encountered, are a bit thicker. Much of the final product depends on how thick your batter is — for the recipe, I’m suggesting a medium-weight batter. Make it thicker or thinner according to your taste.
Hint: since this is a great flatbread, you can also treat it a bit like a pizza, with great toppings!
I love kale. Of course, I love all leafy greens…give me chard, and I’m yours for life! I have a friend who makes an amazing kale salad with a pucker-your-mouth lemon vinaigrette. You know the dressing is intense when I think the amount of lemon is just, exactly, perfectly right.
Her salad inspired mine. I wilted the kale so it wasn’t so tough. Then I made a light vinaigrette to complement the kale. Finally, because lemon and kale are perfect together, I added a bit of preserved lemon. The salty, lemony flavor makes this dish!
There are, by my count, a zillion ways to make this dish, but all are essentially braised chicken with preserved lemons and green olives…and a fantastic sauce to be soaked up by gluten-free pasta or rice. Modify the flavors as your mood strikes, adjusting spices to evoke dishes from Morocco to Spain.
I’ll be honest: I was never a huge fan of tabbouleh. I think it was my body’s way or warning me away from foods that made me sick because all the components of tabbouleh are delicious on their own. Which makes this gluten-free tabbouleh just about perfect…and a bit addictive.
Serve it with homemade falafel. Or bring as a side salad to a party.