Wheat-free

Kale and Black Bean Tacos with Chimichurri

These tacos are so easy to make, they’re sure to become a weeknight staple. The chimichurri adds a bright, tangy, and garlicky flavor that complements the black beans and kale nicely.

Lamb Chops with Pistachio Tapenade

Seared for just a few minutes in a hot pan, then spread with a quick, very good tapenade before going in the oven for just 5 minutes, these lamb chops will be on the table in less than a half hour! Throw together a salad, and dinner is served. 

Lemon Tahini Sauce

Thin down this sauce down to use as a tangy salad dressing, or leave it thick to spread on sandwiches, or as a dip for vegetables.

 

Lemon Vinaigrette

This simple vinaigrette is delicious as is, but makes a great base if you'd like to add herbs or garlic.

Lily's Beef Stew

This is a simple, hands-off stew, perfect for a chilly fall or winter evening.

Mango Lassi

A bit of cardamom takes this simple smoothie from everyday to unexpected.

Maple Bourbon Peach Butter

Use this delicious fruit butter on buttered toast, as a topping for waffles, or as a glaze for meats.

Maple Glazed Sweet Potatoes

The sweet potato has never tasted so good! One of your favorite dishes re-imagined with more color and flavor than ever before.

Maple Roasted Root Vegetables

Winter root vegetables turn sweet and packed with flavor when roasted, and when lightly coated in maple syrup, they turn into a stand-out side dish.

Melon with Chile-Lime Syrup

Honeydew or cantaloupe would both be great in this dessert, sweet and cool with a bit of unexpected heat.

Mexican-Style Peach Salad

This is a fun summery fruit salad to play around with. Make it as written, or substitute the peaches for mangoes or another stone fruit. 

Meyer Lemon Loaf

Perfectly lemony and lightly sweet, this bread is great with hot coffee for breakfast. A bonus is that it’s gluten-free!

Minty Stone Fruit Salad

This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.

Moroccan Carrot and Chickpea Salad

This salad is already quite hearty, with dried fruit, toasted nuts, and lots of fragrant fresh mint, but could be made even more substantial with the addition of bulgur or couscous.

Moroccan Grilled Eggplant

I enjoy this recipe because it can be changed so many ways by adding different herbs and spices and also because it is just as delicious without adding meat.

Mushroom, Bacon, and Arugula Skillet

This quick skillet isn't just for breakfast - it's an easy dish to prepare any time. Savory mushrooms, bacon, and eggs pair wonderfully with fresh green arugula.

Nutty Maple Granola

Making granola is easier than you might think, and it's so satisfying to have jars of the homemade stuff in your pantry. In this version, nuts and oats are lightly coated in olive oil and maple syrup, which results in a deep and complex flavor.

Parsley Pepita Pesto

This tasty pesto is made from flat-leaf parsley, which gives it a fresh and vibrant flavor. Pumpkin seeds, or pepitas, are toasted until warm and nutty, and make this pesto safe for those with tree nut allergies.

Peach and Cornmeal Upside-down Cake

Dried lavender is optional but highly recommended here - it creates a perfect trio with the summery, ripe peaches, and the crunchy, golden cornmeal. You can find dried lavender in the Health and Wellness aisle with the bulk teas.

Peach Tart

This raw tart, filled with fragrant, juicy, sweet peaches, is perfect for the summer months when lighter food is welcome.

Perfect Mashed Potatoes

The key to light, fluffy mashed potatoes is a potato ricer: it gently turns the potatoes into tiny flakes, leaving you with perfect mashed potatoes. 

Persimmon Salsa

You can make this tasty and unique salsa up to 4 hours ahead of time. Just keep covered in the refrigerator, and bring to room temperature before serving. Serve with tortilla chips or roasted chicken.

Pesto with Parsley and Almonds

Use this recipe as a starting point. Toast the almonds if you like, or use walnuts or pine nuts instead. If you have other herbs on hand, add them to the parsley. This is of course delicious on pasta, but try it on roasted potatoes or lightly steamed vegetables.

Pinto Bean, Kale, and Pasta Soup

 

This is just the kind of soup to make at the beginning of the week for lunches. It’s hearty enough to keep for several days, and is so delicious you won’t tire of it.

Pot Roast with Cranberries

This complex-flavored pot roast with cranberries is rich and warming, with a light sweetness from caramelized sugar and citrus.

 

Pumpkin Tortilla Soup

Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin. 

Purple Coconut Rice

Purple rice cooks up sticky and very slightly sweet. It's delicious in this coconut rice recipe, topped with crispy fried shallots and toasted cashews. 

Quick and Simple Kumquat Marmalade

If you've never tried your hand at making jam, this is a simple recipe to get you started, and is endlessly adaptable. You can add cinnamon, star anise, cloves, or cardamom. The marmalade will keep for two weeks in the refrigerator in an airtight container.

Quinoa Crusted Onion Rings

Crispy, crunchy onion rings, made healthier thanks to quinoa in three forms. These are easy to make vegan, too!

Quinoa Pasta with Spinach and Tomatoes

If you've been looking for a gluten-free pasta, quinoa pasta should earn a spot on your pantry shelves. It holds it shape, stays firm, and most importantly, tastes great.

Raw Nut Pâté

A staple on the shelves of the Co-op, this incredible, raw spread is so much more than the sum of its parts! Use this umami-rich pâté as an unexpected ingredient in nori rolls, or slather onto a tortilla with some vegetables for a quick lunch. Take care to start the almonds and sunflower seeds in water the night before you make this.