Gluten-Free Summer! 8 Amazing Recipes
The minds behind such beloved blogs as My New Roots and Gluten-Free Girl share their favorite warm-weather dishes.
By Lynn Andriani
Lasagna Without the Pasta
Golubka blogger Anya Kassoff stacks colorful heirloom tomatoes, zucchini, shiitake mushrooms, tomato sauce, pumpkin seed ricotta and pesto. With so many textures and flavors, you won't miss the pasta.
Get the recipe: Rainbow Lasagne with Heirloom Tomatoes, Mushrooms and Castelvetrano Olives
Hot Enchiladas with a Cool, Crisp Side
You can cook these little parcels from Karina Allrich (aka
Gluten-Free Goddess) all together on a baking platter, family style, or nestle them in individual gratin dishes, which makes for a more impressive-looking presentation. Either way, the soft, creamy and just-spicy-enough filling (wrapped inside naturally gluten-free corn tortillas) is the perfect contrast to a crisp salad of baby greens, herbs and oranges, strawberries, watermelon or halved grapes.
Get the recipe: Sweet Potato Black Bean Enchiladas
Boneless, Skinless Chicken Breasts That Stay Juicy
Store-bought marinades can contain hidden gluten, but making your own is easy—and, as this recipe shows, even tastier. Elana Amsterdam, who writes the blog
Elana's Pantry, marinates chicken in a mixture of fresh lime juice, cilantro, Dijon mustard, olive oil, chili powder, salt and pepper for up to six hours before grilling.
Get the recipe: Mustard Lime Chicken
A Delicious Way to Use Up All Those Zucchini
Emma Galloway of
My Darling Lemon Thyme knows what it's like to be drowning in zucchini, which is why she came up with this light pasta dish. She shreds the vegetable into long, thin matchsticks and cooks them with hot pepper, garlic and lemon zest just until they start to wilt. Then, she tosses the lot with gluten-free pasta and seasons the dish well with sea salt, black pepper and a squeeze of fresh lemon juice.
Get the recipe: Zucchini, Garlic and Lemon Spaghetti
The Watermelon Dish You'll Eat All Season
Shauna Ahern—the girl in
Gluten-Free Girl and the Chef—loves the way sweet watermelon disappears on the tongue. Since its season coincides with that of heirloom tomatoes, she combines them in a salad with feta, tarragon, fruit olive oil and champagne vinegar. The result is equal parts sweet, salty and creamy.
Get the recipe: Watermelon–Heirloom Tomato Salad
The Perfect Summer Sandwich Spread
When Sarah Britton, who writes the blog
My New Roots, moved to Denmark, she set about finding a healthier alternative to the country's famous liver pâté. Her answer: a tomato-basil sunflower seed spread that's rich, hearty and flavorful. It makes a superb sandwich spread, dip for raw vegetables or filling for scooped-out cucumbers.
Get the recipe: Tomato-Basil Sunflower Seed Pâté
Strawberry Shortcake...for Breakfast
Using tiny, tart, locally grown strawberries for anything other than eating out of hand or over cereal may seem crazy—until you try Aran Goyoaga's quinoa scones, which she laces with pieces of the juicy fruit. Goyoaga, the blogger behind
Cannelle et Vanille and author of the forthcoming book
Small Plates and Sweet Treats, makes them with ground chia seeds, quinoa flakes, brown rice flour and almond flour. They're wonderfully textured but don't overpower the delicate berries. Enjoy them with a glass of milk or bowl of yogurt for a twist on strawberry shortcake.
Get the recipe: Strawberry and Quinoa Scones
A Grown-Up Ice Cream Sundae
Silvana Nardone, who writes
Silvana's Kitchen, makes edible bowls out of finely ground, gluten-free sugar cones, butter and chocolate. She fills them with coffee ice cream and chopped, chocolate-covered espresso beans, and tops them with whipped cream and chocolate shavings.
Get the recipe: Gluten-Free Cappuccino Ice Cream Cupcakes
Keep reading: 14 no-fail potluck recipes
Published 05/29/2012
