I don’t think I need to tell any of you that I’m a huge fan of leafy greens. I try to eat them every day (some days, I fail, but that’s just between us). I toss spinach into my lunch. I add salads to dinners. If there’s a way for me to squeeze chard into a meal, you know I’m doing it. Heck, lately I’ve been noshing on collard green wraps filled with chickpeas, tahini, lemon juice, capers, and other goodness. Continue reading “Leafy Greens: Gluten-Free Superfood!”
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.
I do love my greens, and I love this dish. It can be spicy, warm, tangy, or even creamy. Use lots of greens to make this a full mean for Meatless Monday, or reduce the amounts for a side dish.
While I’ve noted that you can use any type of greens you wish, I find I get the most satisfaction from spinach and chard. They are “wetter”, meaning you don’t need to add a lot of extra liquid while cooking down the greens. Kale and collard greens will need more liquid to braise until suitably tender.
Note: once you’ve made this dish once, you will crave it all the time!
It’s probably no secret that I am a carb eater. Rice, potatoes, and, in the old days, sourdough bread were always the stars of my eating repertoire. While things have changed in my world, they haven’t changed that much. I still believe potatoes are one of nature’s (gluten-free) perfect foods.
And in my pantheon of potato dishes, I rank mashed potatoes at the top. Not only are they delicious, but they also remind me of my grandmother, an amazing cook. Even my mother, a dedicated non-cook, makes great mashed potatoes. It’s clearly a family tradition! Continue reading “Making Mashed Potatoes Even Better!”
I don’t know what your schedule is like, but mine definitely needs a lot more room for free time. Even those days when I am particularly virtuous and get up at five to exercise seem like they don’t have enough hours. By the time I get home from work at night, there aren’t many hours until I’m supposed to hit the sack.
One trick I’ve mastered is making fast meals. As I’ve mentioned before, so often, going out to eat feels like a huge burden — if it’s a new place, I have to determine which menu items fit into my gluten-free diet; if it’s a familiar place, the foods I can eat lead to a repetitive (and sometimes boring) dining experience. Cooking at home lets me explore the variety of foods I love.
But, like I said, it’s gotta be fast. It’s gotta be easy. It’s gotta be delicious. And if it’s a recipe that delivers leftovers as well, then bonus points all around! Continue reading “Frittata Ideas for Weeknight Meals”
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!