wheat free

An easy recipe for 3-ingredient sheet pan gnocchi with mushrooms and shallots.

Mixed Mushroom Sheet Pan Gnocchi

mushrooms

shallots

potato gnocchi

olive oil

salt

black pepper

thyme

Arrange a rack in the middle of the oven and heat the oven to 400ºF. 

Slice 1 pound mixed wild mushrooms, chop 2 medium shallots, and place both on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender, 15 to 20 minutes total. Garnish with fresh thyme leaves, if desired.

Broccoli moves to the center of the plate in this simple yet show-stopping vegetarian main dish.

Broccoli Steaks with Walnut-Raisin Salsa

(about broccoli

olive oil, divided

Kosher salt

sherry vinegar

golden raisins

walnuts, toasted and chopped

ricotta salata, crumbled (about 3/4 cup)

parsley

garlic clove, grated or minced

red pepper flakes

Place a rack in the middle of the oven and preheat the oven to 450°F.

Trim off about 1/2 inch from the bottom of the broccoli stems to remove their dried ends and use a vegetable peeler to peel away the tough, fibrous skin on the outside of the stems to reveal the pale green flesh. Halve each broccoli head from the stem end lengthwise to get 4 halves and place them on a rimmed sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat, rubbing the oil onto the stems. Lightly season all over with salt and pepper. Place the halves, cut-side down, on the pan and roast until browned and caramelized underneath, 25 to 30 minutes. Flip the broccoli and continue to roast until tender, 10 to 15 minutes more.

Meanwhile, prepare the salsa. In a medium bowl, combine the vinegar and raisins and let rest for 5 minutes to allow the raisins to plump and soften. Add the remaining 2 tablespoons of olive oil, the walnuts, ricotta salata, parsley, garlic, and red pepper flakes. Mix well.

Transfer the roasted broccoli steaks to a serving platter or individual plates. Spoon the salsa generously over the top and serve.

Charred, crisp-tender grilled broccoli and radishes are tossed in a savory dressing made with a head of grilled garlic. 

Grilled Broccoli and Radish Salad with Garlicky Miso Dressing

olive oil,

kosher salt,

broccoli

radishes

Toasted sesame seeds or chopped roasted peanuts,

garlic,

rice vinegar

white or yellow miso paste

sesame oil

maple syrup

Heat an outdoor grill to medium-high, direct heat (400 to 450ºF). Once hot, turn off one of the burners for indirect heat. (For charcoal grills, keep the hot coals on one side of the grill for indirect grilling.) Place both halves of the garlic head (from the dressing ingredients) in the middle of a piece of foil, drizzle with 1 tablespoon oil, and sprinkle with a big pinch of salt. Wrap the garlic in the foil and place on the grill over indirect heat. Cover and grill until a center clove of garlic is completely soft when pierced with a paring knife, 35 to 40 minutes.

Meanwhile, toss the broccoli and radishes with remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. When the garlic is almost done, place the broccoli and radishes on the grill in a single layer over direct heat. Grill, turning occasionally, until charred in spots and crisp tender, 8 to 10 minutes.

Unwrap the garlic and squeeze the cloves into a large bowl; mash with a fork. Add the remaining dressing ingredients, season with salt and pepper, and whisk to combine. Transfer half the dressing to an airtight container. 

Add the broccoli and radishes to the bowl with the remaining dressing and toss to coat. Arrange on a platter and sprinkle with toasted sesame seeds or peanuts. Serve with more dressing, if desired. Save the remaining dressing for leftovers, or to use on other grilled veggies or chicken. 

This cheesy nostalgic spud dish is on your table in less than an hour.

Loaded Potato Skins

russet potatoes (1 3/4 to 2 pounds total)

sharp cheddar cheese, shredded (about 3/4 cup)

scallions

bacon (3 to 4 slices)

black pepper, plus more as needed

sour cream

Heat the oven. Arrange 2 racks to divide the oven into thirds. Place a baking sheet on the lower rack to catch any drippings and heat the oven to 425ºF. 

Prep the potatoes. Scrub and dry 4 small russet potatoes. Rub 2 teaspoons olive oil on the potatoes and sprinkle all over with 1 teaspoon kosher salt. 

Bake the potatoes. Place the potatoes directly on the upper rack. Bake until tender, about 50 minutes. Meanwhile, prepare the toppings.

Prepare the toppings. Grate 3 ounces sharp cheddar cheese on the large holes of a box grater (about 3/4 packed cup). Thinly slice the greens from 2 medium scallions. Cut 4 ounces bacon into 1/2-inch pieces. 

Cook the bacon and reserve the fat. Place the bacon in a medium skillet and cook on medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Keep the bacon fat in the skillet.

Scoop out the potatoes. When the potatoes are ready, remove the baking sheet from the oven and set aside to cool. Transfer the potatoes to a wire rack and let sit until cool enough to handle but still warm, about 15 minutes. Cut each potato in half lengthwise. Scoop out the insides, leaving about 1/4-inch of potato as the shell, and transfer the insides to a bowl. Reserve the scooped-out flesh for another use.

Heat the oven to broil. Wash and dry the baking sheet, then line it with parchment paper if desired. Place the potato shells on the baking sheet and brush the reserved bacon fat all over the flesh and skin sides. Arrange in a single layer skin-side down. Season with 1/4 teaspoon black pepper. Divide the cheese between the skins.

Bake and assemble the potato skins. Bake on the upper rack until the cheese is melted, 1 to 2 minutes. Remove from the oven. Divide 1/3 cup sour cream, the bacon, and scallions between the potato skins and serve immediately.

Roasted Broccoli & Cheddar Soup

oil, divided

leek,

potato

(16-ounce) bag frozen broccoli, broccoli

low-sodium vegetable broth, low-sodium chicken broth, or water

cheddar cheese (4 ounces)

Salt

Crème fraîche, plain yogurt, or lemon wedge,

Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 tablespoon of the oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until soft, about 5 minutes. Meanwhile, peel and chop the potato into 1-inch chunks.

Add the broth or water and potato to the pot and bring to a boil. Meanwhile, spread the broccoli out onto 2 baking pans. Drizzle the remaining 1 tablespoon of oil over the broccoli, sprinkle with a big pinch of salt and pepper, and roast for 5 minutes. Stir the broccoli and return to the oven for 5 minutes more.

Once the soup is boiling, add the broccoli and return to a boil. Reduce the heat as needed and simmer until the vegetables are tender when pierced with a fork, 5 to 7 minutes. Remove from the heat. Purée soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until melted. Taste and season with salt and pepper as needed.

Serve topped with a small dollop of crème fraîche or yogurt, or a squeeze of lemon, and finish with a grind of fresh pepper.

A recipe for a lightened-up version of classic broccoli slaw, which can be made ahead and serves a crowd. 

Light & Easy Broccoli Salad

currants

water

mayonnaise

lemon juice

sugar

pepper

broccoli (about 1 large head), cut into large florets

red onion (1/2 small onion), finely chopped

almonds,

Place the currants in a small heatproof bowl. Pour the boiling water over the currants and set aside for 5 minutes. Drain off the water. Meanwhile, place the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous amount of pepper in a large bowl and whisk to combine.

Using the shredding disk on a food processor, shred the broccoli stalks and florets. Add to the bowl of dressing. Add the currants, red onion, and almonds and toss to combine. Taste and season with more salt or pepper as needed. Let sit 30 minutes at room temperature or 1 hour in the refrigerator so the flavors can mingle before serving.

These make-ahead egg muffins are packed with cottage cheese and veggies for a portable, high-protein breakfast.

Egg Muffins

Cooking spray or olive oil

shallot,

full-fat cottage cheese

cheddar cheese (2 ounces)

eggs

milk

Arrange a rack in the middle of the oven and heat to 400°F. Generously coat a 12-well standard muffin tin with cooking spray or olive oil. 

Evenly divide the shallot, broccoli, cottage cheese, and cheddar between the muffin wells.

Place the eggs, milk, salt, and pepper in a large bowl and whisk until the eggs are completely incorporated. Pour into the muffin wells, filling each 1/2 to 3/4 full.

Bake until the muffins are set and lightly browned around the edges, 12 to 14 minutes. Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to the loosen the muffins before removing them from the pan. Serve warm or cool completely on a wire rack before refrigerating or freezing.

Broccoli & Feta Pasta Sauce

broccoli,

Salt and black pepper

onion,

Italian parsley

lemon,

feta cheese, divided

Cut the broccoli into small florets and steam on the stove or in the microwave with the 2 tablespoons of water. Season lightly with salt and pepper.

Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften, and then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it&#x27;s well-wilted. Pour in the lemon juice and simmer for about two minutes.

Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Purée until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Purée until as smooth or chunky as you prefer.

Taste and add any necessary additional salt and pepper. Serve with a good ridged pasta like the rotini above.

Quick Butternut Squash Curry

ginger

Thai red curry paste

butternut squash (about 1 1/4 pounds)

red bell pepper,

(13- coconut milk

white or brown rice,

cilantro,

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute.

Stir in the curry paste and sauté for 2 minutes. Add the squash, broccoli, and bell pepper and toss to evenly coat in the curry paste. Add the coconut milk and water and stir to combine.

Bring the mixture to a simmer, cover, and cook until the vegetables are tender and cooked through, 10 to 15 minutes. Taste and season with salt as needed. Serve over cooked rice with chopped cilantro sprinkled over the top.

Firecracker salmon is coated with a sweet and spicy sauce, which is such a great partner to the richness of the fish. 

One-Pan Firecracker Salmon

(6-ounce) salmon

garlic

brown sugar

sauce,

apple cider vinegar

kosher salt, divided

Let 4 salmon fillets sit at room temperature while you prepare the sauce. 

Mince 2 garlic cloves. Place the garlic, 3/4 cup packed light brown sugar, 1/2 cup hot sauce, 1 tablespoon apple cider vinegar, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon red pepper flakes in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer until slightly thickened, about 10 minutes. Stir and remove from the heat. The sauce will thicken as it cools. 

Pat the salmon fillets dry with a paper towel and season all over with the remaining 1 teaspoon kosher salt. Heat 2 tablespoons olive oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add the salmon skin-side up and and sear until golden-brown on the bottom, 4 to 5 minutes. 

Flip the salmon with a metal spatula. Cook for 2 minutes. Pour the sauce evenly over the salmon and continue to cook, occasionally using a spoon to baste the salmon with the sauce, until the salmon is just cooked through cooked, about 2 minutes more.

Serve with the sauce from the skillet spooned over the salmon and sprinkled with scallions.

Make this thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes before summer ends.

Easy French Ratatouille

olive oil, divided,

eggplant (1 large), large dice

zucchini squash

yellow onion, diced

bay leaf

tomatoes (3 to 4 medium), large dice

large bell pepper, large dice

basil

Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine. 

Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil.

Quick-Pickled Cherry Peppers

cherry peppers, washed well

white vinegar

peppercorns

With the tip of a knife, poke a few holes around the tops of the peppers. Place peppers and remaining ingredients into a saucepan and bring to a boil. Simmer over medium heat for about 10 minutes, or until the peppers are slightly softened.

Cool for approximately 30 minutes. Transfer peppers and brine to storage container and refrigerate. Eat peppers once they&#x27;ve cooled or store for up to a week in the refrigerator.

Serve them whole or scoop out the seeds and stuff them with your favorite cheese or meat.

How To Make a Fruit Shrub Syrup

fruit, cleaned, peeled, seeded, and chopped (if necessary)

vinegar

Sterilize the container: Wash the canning jar in hot, soapy water and rinse thoroughly. Submerge in a pot of warm water to cover by 1 to 2 inches, bring to a boil, and boil for 10 minutes. For the lid or cap, wash it in hot, soapy water; rinse well; and scald in boiling water.

Add the fruit: Carefully remove the jar from the water using canning jar lifters or tongs and place on the counter. Transfer the prepared fruit in the container.

Add the vinegar: Place the vinegar in a saucepan and heat to just below the boiling point, or at least 190°F. Pour the vinegar over the fruit, leaving at least 1/4-inch headspace in the jar. Wipe the rim with a clean, damp cloth, and cap tightly.

Let it stand: Let the vinegar cool completely and then store the jar in a cool, dark place, such as a cupboard or the refrigerator. Let it stand at least 24 hours and up to 4 weeks until the desired flavor is reached.

Strain it: Strain the fruit from the vinegar through a damp cheesecloth or coffee filter. Do this at least once, or repeat as desired until the vinegar shows no cloudiness. Discard the fruit or save it for another purpose (it&#x27;s often delicious for use in chutneys).

Add the sugar: Place the fruit-infused vinegar and sugar in a saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and let cool. Pour into a clean, sterilized container (use the original mason jar or other bottles; see step 1 for sterilization procedure) and cap tightly.

Store: Store the shrub syrup in the refrigerator. Tightly sealed, it can last for up to 6 months. Taste before using to make sure the flavor is still good. Discard immediately if it has mold or any signs of fermentation, such as bubbling, cloudiness, or sliminess.

Serve: To serve, mix 1 tablespoon shrub syrup into a glass of still or sparkling water. Taste and add more syrup, if desired. Shrub syrups may also be used as cocktail mixers, in salad dressings, and more.

A simple recipe for fingerling potatoes roasted in butter, olive oil, and garlic.

Roasted Garlic Butter Fingerling Potatoes

unsalted butter

fingerling potatoes

parsley leaves

Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with aluminum foil.

Place 3 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on HIGH in 10-second bursts, stirring between each burst, until the butter is fully melted, 30 to 40 seconds total.

Prep the following, adding them to the bowl of melted butter: Cut 1 1/2 pounds fingerling potatoes in half lengthwise. Mince 3 cloves garlic. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to combine, making sure the potatoes are evenly coated. Transfer to the baking sheet and arrange in a single layer cut-side down.

Roast until the potatoes are tender enough to easily be pierced with a fork, golden brown, and starting to shrivel slightly, flipping halfway through, 25 to 30 minutes total. Meanwhile, finely chop until you have 2 tablespoons fresh parsley leaves.

Taste and season the potatoes with more salt and pepper if needed. Garnish with the parsley.

This is wholesome comfort food at its finest, with a taste and texture that's equal parts hearty as can be, yet bright and totally nourishing.

Slow Cooker Golden Chickpea Soup

coconut oil

turmeric

coriander

chickpeas

Yukon gold potatoes, peeled and diced

(2 quarts) low-sodium vegetable or chicken broth

Greek yogurt

fresh cilantro

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, turmeric, coriander, salt, and pepper, and cook, stirring occasionally, for 2 minutes. Transfer to a 6-quart or larger slow cooker.

Add the chickpeas, potatoes, and broth, and stir to combine. Cover and cook on the LOW setting until the beans are tender, 8 to 10 hours.

Use an immersion blender to purée the soup until smooth in the slow cooker, or purée the soup in a blender, working in batches if necessary.

Ladle into bowls, then garnish with a dollop of Greek yogurt, a squeeze of lemon juice, and cilantro.

A quick Thai red curry filled with sweet potatoes, chickpeas, and baby spinach that&#x27;s made creamy with coconut milk.

Sweet Potato Curry

vegetable or coconut oil

vegan Thai red curry paste,

sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes

chickpeas,

(5-ounce) bag baby spinach (about 5 packed cups)

lime

rice,

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute. 

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