Tagged: gluten free
Recipes
Wild Rice Tomato Soup
Not your typical wild rice soup, Chef Kurt’s version is loaded with vegetables and grains. And deliciousness! Soups in general are flexible. Feel free to switch out the veggies to whatever suits you. Add this one to your repertoire of warm, cozy meals!
Muhammara
Muhammara is a classic Levantine dip made with roasted red peppers and walnuts. Usually thickened with bread, Chef Kurt uses cooked red lentils instead. Use a food processor if you want a smooth texture. For more texture, use a mortar and pestle.
Almond Brittle
Since developing this brittle by accident, Chef Kurt has made it in American Culinary Federation competitions to garnish his desserts. Many chefs wanted the inside scoop—how did he take the sticky out of brittle? Now he’s sharing his technique with you!
Kohlrabi Pakora
Pakora are delicious little Indian fritters often eaten for snacking or as an appetizer. Make sure your spices are fresh for maximum flavor.
Giant White Beans with Greens
A show-stopper in the bean category, giant white beans are surprisingly smooth and creamy in this warm salad.
Bean, Corn, & Squash Stew
A perfect pairing with rice, couscous, tortillas, corn bread, or biscuits!
Spicy Moroccan Chickpea Soup
Spicy doesn’t mean hot in this delicious soup. Pantry ingredients and a few vegetables are all you need to put this recipe together.
Apple Cabbage Salad
To get the most nutrition, use your cabbage for this recipe as soon as you cut it.
Braised Radishes
Cooking transforms radishes into a surprisingly mild and sweet vegetable.
Roasted Fresh Asparagus
There's nothing like fresh summer asparagus! Roasting brings out the sweetness.
Spinach Strawberry Salad
Fresh strawberries top this spinach salad while frozen strawberries enhance the dressing.
Sorghum Banh Xéo Crepes
Banh Xéo is a crispy hot Vietnamese crepe. Xéo is the sizzling sound the batter makes as it cooks in the hot skillet. Traditionally, the fillings are cooked in the batter, the crispy crepe folded and served without utensils to be eaten out-of-hand.
Walnut Spinach Pesto
Walnuts bring pesto-making into the sphere of affordability. Using spinach instead of basil is less aromatic but stays greener, and green is great!
Stuffed Red Peppers
Smoky flavor of melted Gouda cheese pairs nicely with sweetness of red bell peppers in this main or side dish
Fire and Ice Melon Salad
A perfect dish for late summer. Contrast the coolness of sweet melons and the heat of chile peppers.
