Gluten Free
Roasted Portobello Salad with Blue Cheese
Roasting the portobello mushrooms deepens their flavor and makes them tender and meaty. To clean them, wipe the caps with a damp paper towel (do not soak).
Napa Cabbage Salad with Apples and Caraway Seeds
Napa, or Chinese, cabbage (not to be confused with bok choy) has a delicate taste and tender, ruffly leaves. Here one head is divided into two salads—one with Asian-style ingredients and the other with apples and caraway.
Napa Cabbage Salad with Peanuts and Ginger
Napa, or Chinese, cabbage (not to be confused with bok choy) has a delicate taste and tender, ruffly leaves. Here one head is divided into two salads—one with Asian-style ingredients and the other with apples and caraway.
Grilled-Peach Salsa
Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.
Pico de Gallo
Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.
Yellow-Tomato Salsa Verde
Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.
Eggplant Caponata
This tangy relish is very versatile; try it as a spur-of-the-moment starter with crostini (page 365), or as a quick pasta sauce or sandwich spread. It can also be spooned over broiled white fish, such as flounder or tilapia.
Mushroom and Scallion Frittata
Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner. White button mushrooms can be substituted for the shiitakes; trim but do not remove the stems.