Gluten-free

7-Day Sweet Pickles

These yummy, sweet, tangy pickles take a little bit of work over the course of a week to prepare. They do not need to be processed in boiling water, but are shelf stable and will keep for 1 year. 

Almond Tahini Sauce

This sauce is so addictive. Try tossed with rice or udon noodles with vegetables for a filling meal.

Almond-Crisped Peaches

Improving upon perfect summer peaches seems unlikely, but baking them with a buttery and crisp topping makes it happen.

Ambrosia (Citrus Salad with Coconut)

What a perfect winter dessert! Seasonal citrus pairs up with pineapple and shredded coconut in a simple, not too sweet fruit salad. Note that it only takes a few minutes to prepare, but it's best when allowed to sit for a couple of hours to let the flavors develop.

Anné Yalçîn’s Turkish Chicken

Whether you choose to make the creamy or tomato based version, the savory warmth of Mediterranean home cooking will surely comfort family and friends alike.

Apricot Macaroon Tart

This gluten-free tart features a straightforward, press-in-the-pan crust with buckwheat flour, giving it a toasted, nutty flavor.

Arugula and Asparagus Ribbon Salad

During asparagus’s short season, serving it raw is a great way to enjoy it. Shaving the spears into thin ribbons and briefly marinating them in a quick vinaigrette turns the asparagus soft and almost creamy.

Arugula and Pear Salad

The butterhead lettuce and arugula combine with the pears and walnuts to make a slightly sweet but very sumptuous salad.

Arugula Pesto

Arugula pesto is a fun and slightly spicy alternative to basil pesto. Another great way to enjoy this delightful green.

Asparagus Mimosa

Delightfully green spears of fresh, tender asparagus tossed in a buttery sauce. Garnished with a chopped egg or tofu and granished with fresh chervil.

Autumn Minestrone

If you are a fan of minestrone, you will surely enjoy this veggie-laden version. The kale is a particularly nice touch, imparting a complementary texture as well as a nutritional punch. Wholesome and satisfying, this soup seems to get better in the couple of days after it is cooked. You may find yourself distracted in the quiet of your workday, looking forward to your leftovers.

Avocado Hummus

Great with chopped veggies, pita chips, or on sandwiches. Yummy!

Avocado Ice Cream

“Most people have had avocado in a salty and/or spicy format, or at least as an accompaniment to something that is not primarily sweet. If you like avocado, however, you will really enjoy this ice cream. Its natural oil gives the ice cream a very smooth and silk mouth feel, and the lime juice heightens its flavor. Although it may taste too sweet before freezing in the ice cream maker, it will be just right when it’s done.” –Fany Gerson, author of My Sweet Mexico

Avocado Mint Salad

This distinctive salad is just the thing to get you out of a dinner rut. Tender bibb lettuce, torn and topped with avocado, ribbons of mint, and a fresh grapefruit juice dressing pleasantly startle and awaken taste buds. Especially delightful in the months of November through February, when Texas Rio Star grapefruit are in season.

Baba Ghanoush

Baba ghanoush is a Levantine eggplant dish that's perfect slathered on a slice of baguette, making it excellent picnic food. It's richly flavored with tahini, lemon, and lots of garlic.

BabyCakes NYC Chocolate Chip Cookies

Celebrated BabyCakes NYC  serves up gluten-free, wheat-free, dairy-free, and vegan treats in their bakeries, and this is their chocolate chip cookie recipe.

Balsamic Onion Dip

This delicious dip, with deeply caramelized onion, tart apple, and fragrant thyme, just happens to be gluten-free and vegan!

Basic Tomato Sauce

Can it yourself and save! This easy-to-can sauce can be used for pasta, pizza or any time a marinara-style sauce is desired.

Beet and Fennel Soup

This fall soup is great hot or cold. Garnish with the fennel fronds and enjoy!

Beet and Poppy Seed Muffins

 

These rosy-hued muffins flecked with dark poppy seeds are great in the morning on your way out the door. Dairy- and gluten-free, they’ll be a hit with everyone in the house.

 

Beet Soup in Roasted Acorn Squash Bowls

This soup is nothing short of stunning. Vibrant. Mesmerizing. It is the dinner equivalent to typing in all caps, and begs to be described with exclamation points. Green! Orange! Red! Exciting! Great for guests, since many people have not seen a squash used as a bowl before. Serve with an arugula or spinach salad topped with fresh goat cheese.

Beet, Carrot, and Apple Salad

Winter vegetables can often seem heavy, but this root vegetable and apple salad is crisp and refreshing, a great antidote to filling holiday foods.

Beets in Dill Sauce

These sweet and sour beets are delicious hot or cold. Serve them as a side dish or add them to a green salad.

Black Sesame Sugar Snap Peas

Quickly steamed sugar snap peas are tossed in sesame oil and sprinkled with black sesame seeds for a bright and crunchy side dish.

Blood Orange Salsa

This is a unique take on salsa, incorporating vibrant blood oranges and creamy avocado.

Blueberry Maple Quinoa

If you love warm breakfasts but have tired of oatmeal, this quinoa will delight you! Double the batch of quinoa if you'd like, and it will be quick to heat up on those busy mornings.

Braised Pork with Fuyu Persimmon

This dish is almost like a tagine-style stew, and highlights persimmons wonderfully. Serve with some basmati rice to soak up the sauce.

Breakast Banana Split

A banana split for breakfast? This quick, easy, yummy breakfast takes a dessert classic and lightens it up for the morning. This is so easy, it hardly needs a recipe, and you can easily modify this one to suit what you have in your kitchen. Try cottage cheese in place of Greek yogurt, add nut or seed butter or instead of the preserves, sprinkle with walnuts or almonds, cinnamon, goji berries, or fresh fruit, the list goes on!

Broccoli and Apple Crunch

This hearty salad is loaded with crunchy, lightly cooked broccoli and dressed in creamy almond vinaigrette.

Bruleéd Pluots

Stone fruits are transformed when cooked. The fruit sugars are intensified, and they hardly need any sugar to make an indulgent, but still fairly healthful dessert. They're delicious on their own, but try with a scoop of vanilla ice cream, or a spoonful of creme fraîche on top.

Brussels Sprouts Potato Salad

This hearty side is a great dish for potlucks and entertaining. The addition of Brussels sprouts transforms potato salad, a summer favorite, into something definitively autumnal.

Brussels Sprouts with Bacon-Fried Green Onions

I’m such a sucker for Brussels sprouts- they are exciting to carry home on the stalk from market, fun to cook, and look like adorable mini cabbages. Here’s another fabulous Brussels sprouts recipe to rock during the Eat Local Challenge!

Buckwheat Noodle Salad

Utilizing Eden Food's rich, nourishing soba noodles made from 100 percent buckwheat flour, an ancient health food. Earthy, deep brown color, delicious flavor combines with shiitake, wakame and delicate onion flavor for a dish that is great served hot or cold.

Butter-Poached Stone Fruit

Use your favorite stone fruit or a combination for this delicious dish. It's yummy on it's own, but would also be nice paired with ice cream or yogurt, or stirred into oatmeal.