There are some tasty looking gluten-free recipes in the October 2013 Food & Wine. Our favorite main dishes included the Four-Spice Duck Breast with Carrots and the Bratwurst with Mustardy Fried Potatoes and Braised Cabbage (can a recipe get any more fall than that?). The Coq au Riesling was listed as a staff favorite and we can’t wait to try it. Add coconut oil instead of butter and full-fat coconut cream instead of creme fraiche at the end if you’d like a dairy free version (though it will definitely change the flavor). It takes six hours to soak the rice in the Grilled Pork with Coconut Rice and Lemongrass Sambal, but it’s a nice change from the plain old rice that many a gluten-intolerant person eats day in, day out. Speaking of jazzed up rice, the Iberian Ham and Artichoke Rice might be just the ticket for a Spanish-themed GF dinner party.
For those of us with sensitive stomachs, sometimes raw veggies can be a challenge. That’s why the Fiery Stir-Fried Iceberg Lettuce with Basil (try using coconut oil instead of canola) and the Spicy Stir-Fried Cucumbers with Shredded Chicken are two perfect weeknight meals for the tummy troubled. Who are we kidding…if you are making a dish that starts with the word “fiery” you’re probably not too worried about your bowels. Still, it sounds delicious.
Speaking of veggies, the gorgeous looking Soft Polenta with Mixed Mushrooms and Gremolata and the Roasted Carrots with Caraway and Coriander (served with a yummy sounding buttermilk yogurt dressing) will add some color to your table.
The for dessert, serve these super easy Honey-Broiled Figs with Ricotta – no expensive gluten-free flour mixes or bizzaro gums needed!