Gluten-free

Red Curry Delicata Squash and Tofu

Making your own curry paste is surprisingly straightforward, and the resulting flavor and aroma blows the prepackaged variety out of the water. You’ll use just 5 tablespoons of the paste for the recipe, and you can freeze the rest. This squash and tofu dish is a relatively dry curry. Serve with brown or jasmine rice.

Butternut, Sweet Potato and Red Lentil Stew

Creamy winter squash, sweet potatoes and red lentils are cooked in a creamy coconut-tomato broth, and enlivened by spicy turmeric, cumin, chili powder, cayenne, garlic and a touch of apple cider vinegar. Best when allowed to sit for a day.

Gorgonzola Scalloped Potatoes

These scalloped potatoes are a decadent twist on a classic, with tangy and buttery gorgonzola layered with thinly-sliced potatoes, heavy cream, garlic and three other kinds of cheese.

Sweet Onion Poppyseed Dressing

A versatile dressing that pairs well with all kinds of salads - from a vegetable-heavy green salad to fruit salad to sliced grilled chicken over arugula or spinach. Using a blender will result in a characteristically creamy, pale dressing, but whisking works too.

Avocado and Sweet Onion Salad

This salad is so good alongside anything grilled. Its dressing has a healthy kick from jalapenos, but the creamy avocado and sweet onion work to balance it out.

Grilled Peaches with Mint Pesto

This savory side dish goes nicely with grilled meats or kebabs, when it’s so hot out that you don’t want to turn on the stove. The mint and basil pesto is a unique accompaniment that you’ll want to make again and again.

 

Peach Sherbet

Roasting the peaches for this sherbet will intensify their flavor and sweetness.

Peach Sangria with Cava

When peaches are in season and the days are still long and sweltering, pour yourself a chilled glass of this refreshing sangria. 

 

Peach and Parma Ham Salad

Divide the peaches among 4 plates, and top each plate with 2 slices of ham. 

Place the greens in a mixing bowl and season with salt and pepper.

In a small bowl, whisk together the olive oil, balsamic vinegar and Dijon mustard until combined. Drizzle enough dressing over the greens to lightly dress them. Toss to coat. 

Divide the salad between the plates and sprinkle with toasted pine nuts. Serve with more dressing on the side.

Roasted Green Pepper Butter

If you’re in the mood for something different to spread on corn on the cob, this easy, smoky butter will do the trick. Similar to a compound butter but with roasted green peppers instead of herbs, there’s no need to chill it before eating - it’s nice at room temperature.

Grilled Watermelon with Lime and Red Pepper

The combination of lime zest and crushed red pepper flakes on watermelon is really lovely, but you can try other flavor combinations like brown sugar, lime and cumin, or nothing at all.  Be sure to slice the watermelon into wedges - large round steaks will likely fall apart when you try to flip them.

Yellow Watermelon and Mint Pops

While mint is probably the most kid-friendly, you can try using basil or tarragon instead. When the pops are frozen, they will seem less sweet than when you’re preparing the puree, so keep that in mind when you’re adding sugar to the mixture. 

 

Imam Bayildi

Eggplant is a beloved and frequently used ingredient in Turkish cuisine, and Imam Bayildi is one of the most iconic eggplant dishes. Translated as "the imam fainted," the story goes that when the imam's wife made this for dinner, he passed out when he found out how much olive oil had gone into it. This version has a bit less than the original! Take note that the eggplant cooks for a very long time, so simmer over very low heat.

Goddess Bowl

Vegetables, whole grains and Sriracha-tahini dressing make this flavorful, easy, one-bowl meal a perfect addition to your weeknight dinner rotation.

Grilled Chicken with Swiss Chard

This is a grain- and gluten-free meal that cooks up really quickly on the grill. Serve with a big green salad, preferably outside.

Blueberry-Coconut Ice Cream

If you haven’t got an ice cream maker, don’t let that stop you from making ice cream! This recipe calls for just three ingredients, and you’ll have delicious, creamy ice cream using only a blender. 

Baked Egg with Tomato and Dill

This is a special, but still simple, alternative to the basic breakfast you might have typical mornings. Tomato, dill and egg complement each other perfectly. Scale up for a group.

Roasted Sardines with Green Garlic Gremolata

If you’ve only tried sardines from a can, you’ll be pleasantly surprised by these. Roasted until crispy, and topped with a bright and punchy gremolata, these sardines make a great appetizer for a small group, or a dinner for two.

Pineapple Coconut Muffins

Oats and coconut stand in for wheat and dairy in these fruity, moist, and tropical muffins. Perfect for breakfast or as a snack.

Socca with Tomato and Onion

Made with chickpea flour, socca is a large, gluten-free and vegan pancake. This one is made with Indian spices and sauteed onion and tomato.

Thai Salad with Peanut Tempeh

Here is a tasty noodle salad that’s packed with vegetables and loads of protein. The longer you marinate the tempeh the better, so it makes sense to start that part the night before.

Colcannon

Colcannon is a traditional Irish dish made from mashed potatoes and kale or cabbage, with a million different variations. This take on it calls for Savoy cabbage, garlic, and leeks.

Grilled Salmon on a Cedar Plank

The method of cooking salmon on a cedar plank over an open flame goes way back. Soaking the plank first helps to ensure that the fish remains moist and tender, and it steams slowly, absorbing subtle smokiness from the wood itself, as well as any herbs or spices you use. This recipe is quite simple, calling for just some salt and pepper and optional dill and lemon.

Lemon and Blood Orange Roasted Chicken

This chicken is cooked at 500℉ for about an hour, and is packed with flavorful garlic and citrus. Potatoes and carrots are roasted in the same pan as the chicken, so if you throw together a simple green salad while it’s in the oven, you have a filling, mostly hands-off meal.

Two-Potato Gratin

With their rich, buttery flavor, Yukon Gold potatoes hold their own in this simple, unadorned gratin.

Mango and Avocado Salsa

This simple, fresh salsa is ready in about 10 minutes. Perfect accompaniment to tortilla chips, but also anything grilled.

Collard Greens and Kale Pesto

Fresher and brighter than collards that are simmered for hours, this is a pesto that you’ll want to put on everything. Try on pasta, of course, but also stirred into minestrone, spread on toast, or as a topping for burgers.

Scallop Tacos with Spicy Grapefruit Salsa

Enjoy the classic combination of citrus and seafood in these fast, easy tacos. Be sure to start cooking the scallops quickly after tossing with grapefruit, as the citrus juice will turn them mushy if they sit for a while.