Gluten Free Side Dish

Summer Vegetable Tian

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Makes 4 servings. 

A tian is a Provencal, slow roasted summer vegetable dish. The vegetables are typically arranged in layers in a nice dish which can be brought to the table. You bake it until all the vegetables meld together. It is a nice way to use up some vegetables from your garden.    

INGREDIENTS:

  • 8 tablespoons extra virgin-olive oil

  • 4 cloves garlic, thinly sliced,

  • 2 medium red onions, thinly sliced

  • 20 sprigs each thyme and rosemary

  • 1 medium eggplant, about 1 pound  

  • 1 pound zucchini, about 2

  • 1½ pounds ripe tomatoes, about 3  

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Pour 2 tablespoons oil in a 9x13x2 inch dish and tilt it so it coats all the sides. Scatter the garlic, onion and some of the herbs along the bottom of the dish. Season with salt and pepper.  

  3. Rinse the eggplant, trim the end and slice into ¼ inch slices. Place over the onions and season generously with salt and pepper.  

  4. Rinse the zucchini, trim the ends and cut into ¼ inch slices. Arrange over the eggplant, scatter some herbs and season generously with salt and pepper.    

  5. Rinse the tomatoes, core, slice and place over the zucchini. Season generously, scatter the remaining herbs and drizzle over the oil.     

  6. Bake the tian for about 1½ hours.  The vegetables should be tender and the juices bubbling.

 
 

Raw Corn Salad

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Makes 4 servings. 

I love this salad, but alas I have to wait to the height of the summer to be able to get fresh corn.

INGREDIENTS:

  • 4 ears corn

  • 4 tablespoons extra-virgin olive oil

  • 1 small jalapeno pepper seeded, finely chopped, optional (Note)

  • 1 cup loosely packed flat leaf parsley, coarsely chopped

  • 4 scallions, including green part, thinly sliced

  • 4 tablespoons lime juice

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Cut the kernels from the corn by running a knife down the length of each corn. Do it over a large bowl. Toss with the olive oil, jalapeno, parsley, scallions, lime juice, salt and pepper.  

  2. The salad should be a bit tangy.  

  3. Before serving I suggest that you recheck the seasoning.  

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or eyes.

 
 

Green Beans with Almonds

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2 servings. 

I found this quick and easy preparation brings out the flavor of this vegetable

INGREDIENTS:

  • ½ pound green beans (See Note)

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons lemon juice, approximately

  • Kosher salt

  • Freshly ground black pepper

  • Crushed red pepper, optional

  • ¼ cup sliced blanched almonds, toasted

PREPARATION:

  1. Trim and discard the stem ends of the beans and rinse. 

  2. Heat the oil in a wok or skillet, add the beans and sauté, covered, over medium high heat, stirring from time to time, until the beans are just tender, about 5 minutes (it will depend on how young and fresh the beans are).  

  3. Season to taste with lemon juice, salt, pepper and combine with the almonds.

NOTE:

I prefer the thin string beans known as Haricots Verts, if you can find them.

Broccoli Rice

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Makes 4 servings. 

Another simple preparation of this vitamin rich vegetable.

INGREDIENTS:

  • 1 medium bunch broccoli, about 1 ½ pounds

  • 1 tablespoon sesame oil

  • 1-2 tablespoon extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon lime juice, approximately

PREPARATION:

  1. Cut away most of the broccoli stems. Cut broccoli florets into small pieces and rinse .

  2. Chop finely in 2 BATCHES, in a food processor fitted with the steel blade. The consistency of the broccoli should resemble couscous. 

  3. Heat the sesame oil and the olive oil in a wok or skillet add the broccoli and sauté, covered,   over medium high heat, stirring from time to time  for about 3 minutes.  The broccoli rice should be soft and fluffy.  

  4. Season to taste with salt, pepper and lime juice.   

Roasted Brussels Sprouts with Thyme

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Makes 4 servings. 

Since Brussels sprouts are brimming with nutrients, I decided to feature them again in a slightly different variation.

INGREDIENTS:

  • 20 medium size brussels sprouts

  • 4 tablespoons extra-virgin olive oil

  • 4 garlic cloves, minced

  • Leaves from 5 thyme sprigs

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat oven to 400F.

  2. Line a baking sheet with aluminum foil.

  3. Trim the brown ends of the sprouts, discard the outer damaged leaves and cut in half.  

  4. Place on the baking sheet and toss with the olive oil, garlic, thyme, salt and pepper.

  5. Roast for 10 minutes, turn and roast for another 15 minutes, or until tender and golden.  

Celery Root Fries

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Makes 4 cocktail servings .

Makes 2 side dish servings. 

This recipe is a nice change from the usual vegetables.  The fries are so tasty you will not be aware that they are baked not fried.

INGREDIENTS:

  • 1 celery root about 1 pound (See Note)

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat oven to 500F.

  2. Line a cookie sheet with foil.  

  3. Peel the celery root and slice into ¼ inch rounds. Cut the rounds into ¼ inch strips

  4. Place on the cookie sheet. Toss with the olive oil, salt and pepper.  

  5. Arrange the fries on the cookie sheet and bake for 8 minutes, or until almost soft.

NOTE:

Celery root is not easy to peel, take your time.

 
 

 

Cauliflower Rice

Cauliflower Rice.jpg

Makes 4 servings. 

Simple, nutritious and tasty.

INGREDIENTS:

  • 1 medium head cauliflower, about 2 pounds

  • 2 tablespoons extra-virgin olive oil

  • 2 cloves garlic, finely chopped

  • 1 tablespoon capers

  • 1 cup loosely packed flat leaf parsley, finely chopped

  • 1 tablespoon lemon juice,

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Cut away the stem and separate the cauliflower into small pieces. Chop finely, in 2 BATCHES, in a food processor fitted with the steel blade. The consistency of the cauliflower should resemble couscous. 

  2. Heat the olive oil in a wok or a skillet, add the garlic, sauté for a minute. Add the cauliflower and stir for about 3 minutes. The cauliflower rice should be soft and fluffy. Add the remaining ingredients and season to taste with lemon juice, salt and pepper. 

 
 

Cooked Carrots

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Makes 4 servings. 

Tarragon enhances this simple, nutritious and delicious dish.

INGREDIENTS:

  • 3 shallots

  • 6 medium carrots (about 1pound)

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon light brown sugar

  • 1 teaspoon kosher salt

  • Freshly ground black pepper

  • 5 sprigs tarragon, remove leaves.

  • 2 tablespoons water

PREPARATION:

  1. Chop the shallots finely in a food processor fitted with the steel blade and place into a medium saucepan.

  2. Remove the steel blade and attach the thin slicing attachment. Slice the carrots into thin rounds. Add to the saucepan along with the remaining ingredients and combine.   

  3. Bring to a boil over high heat, reduce the heat, cover, and cook gently for about 15 minutes. The carrots should be almost soft.

  4. Season to taste with salt and pepper.

 
 

Carrot Salad

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Makes 6 servings. 

Perhaps because carrots are so readily available all year we do not see them very much on menus.  In France carrot salads are iconic dishes. This carrot salad is easy to prepare and goes well with meat, poultry or fish.

INGREDIENTS:

  • 1 ¼ pounds carrots, about 8 carrots (See Note)

  • 2 tablespoons natural rice vinegar

  • 6 sprigs tarragon, remove leaves and chop coarsely

  • 3 scallions, including most of the green part, thinly sliced

  • 2 teaspoons honey

  • Kosher salt

  • ¼ cup extra-virgin olive oil

  • 1 cup loosely packed flat leaf parsley, coarsely chopped

PREPARATION:

  1. Peel the carrots. Grate in a food processor fitted with the medium grating attachment. 

  2. In a large bowl combine the vinegar, tarragon, scallions, honey and ½ teaspoon salt. Slowly add the olive oil.

  3. Add the carrots and the parsley and toss well. Season to taste with vinegar and salt.

NOTE:

If possible look for bunches of medium carrots with the greens still attached.  

 
 

Roasted Whole Carrots

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Makes 4 servings.

This is a spring variety of carrots, which are sold in multicolored bunches with beautiful green leaves.   

INGREDIENTS:

  • 12 carrots, with about 1 inch green top
  • 2 tablespoons extra- virgin olive oil 
  • 1 tablespoon light brown sugar
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400F.
  2. Scrub the carrots and dry well. Arrange in a single layer on a foil lined roasting pan. 
  3. Drizzle with olive oil and toss with the other ingredients to combine.
  4. Roast for about 45 minutes, or until well browned and caramelized around the edges. Turn over midway during roasting.
 
 

Broiled Eggplant

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Makes 2 servings.

I find this quick and easy recipe is a nice addition to my eggplant dishes. I have eaten it as a first course and as an accompaniment to meat or poultry.

INGREDIENTS:

  • 2 baby eggplants

COATING INGREDIENTS:

  • 1 ½ tablespoons extra-virgin olive oil, plus ½ teaspoon for greasing the foil
  • 1½ tablespoons Tahini
  • ¼ teaspoon Kosher salt
  • 1 teaspoon light brown sugar
  • Freshly ground black pepper
  • Chives for garnish, snipped with scissors  

PREPARATION:

  1. Preheat the broiler.
  2. Trim the eggplants, peel deeply, cut in half and cut deep slits into the flesh.
  3. Combine the COATING ingredients.
  4. Line a broiler pan with foil, grease the foil and place the eggplant on it.
  5. Spoon the coating over the eggplants.
  6. Broil close to the heat source for about 5 minutes. The eggplants should be soft and well browned.
  7. If the eggplants are not soft enough, leave them for another minute in a turned off oven.
 
 

Roasted Carrots, Parsnips and Beets

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Makes 4 generous servings.

Easy to make, nutritious and versatile, this dish is for all seasons and can be paired with fish, meat or poultry. 

INGREDIENTS:

  • 2 medium carrots
  • 2 medium parsnip
  • 2 medium golden beets
  • 3 tablespoons extra-virgin olive oil
  • 5 sprigs of sage, plus a few leaves for garnish
  • 1½ tablespoons maple syrup
  • 1 Tablespoon Balsamic vinegar
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 425 F.
  2. Peel the vegetables, cut to the size that fits into the feed tube of a food processor fitted with a medium slicing attachment and slice.
  3. In a large bowl combine olive oil, maple syrup and vinegar. Add the vegetables and the sage. Mix very well and season with salt and pepper. 
  4. Line a large cookie sheet with aluminum foil and spread the vegetables on it.  Roast for about 20 minutes. The vegetables should be soft.
  5. Discard the sage sprigs.
  6. Slice the sage leaves thinly and garnish.
 
 

Stir Fried Cabbage

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Makes 4 servings.                                                             

Easy, delicious and nutritious, this side dish can be made ahead of time and reheated.

INGREDIENTS:

  • 1 small cabbage or half of a large one, 1 ½ pounds, approx (See Note)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 sprigs dill snipped with scissors

PREPARATION:

  1. Discard tough outer cabbage leaves. Cut cabbage in half, then into quarters without cutting the core. It is easier to shred the cabbage when you have the core to hold on to.
  2. Shred very thinly.
  3. Heat the oil in a wok, add all of the cabbage and 2 tablespoons of hot water. Cover, stir from time to time, and sauté for about 3 minutes. The cabbage should be tender.  
  4. Season with salt and pepper and add the dill.

NOTE:

I use a mandolin to shred the cabbage; it is much easier to handle than using a knife.

 
 

Braised Leeks

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Makes 4 servings.

Leeks are relatives of onions, but sweeter with a firm bite. This vegetable compliments any dish, and it is so simple to prepare.

INGREDIENTS:

  • 4 leeks
  • 2 tablespoons extra-virgin olive oil
  • 10 sage leaves torn into small pieces
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Cut off and discard dangling roots and most of the green part of the leeks. Discard one or two of the tough outer leaves.
  2. Cut the white and light green parts of the leeks into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand.  Drain well.
  3. Heat the olive oil in a small saucepan until hot. Add the leeks and sage. Braise, covered, over low heat, stirring from time to time, for about 15 minutes, or until the leeks are almost soft.
  4. Season with salt and pepper.
 
 

Quinoa Pilaf

Makes 4 -6 servings.

I like the nutty, earthy flavor of this nutritious dish. Cooking the quinoa with some carrot juice perks up the flavor. You can easily pair this dish with tofu, salmon or poultry.

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil.
  • 1 medium carrot, diced
  • 2 medium shallots, diced
  • 1 cup quinoa
  • 1 inch ginger, peeled, grated
  • 1 teaspoon ground cumin, approx
  • ½ cup carrot juice (See Note)
  • ¾ cup water
  • ½ cup blanched almonds, coarsely chopped
  • Grated zest of 1 lemon
  • 1 tablespoon lemon juice, approx
  • Kosher salt

PREPARATION:

  1. In a medium saucepan with a cover, heat the oil, add the carrot and shallots and cook stirring over medium/low heat, covered until softened, about 8 minutes.
  2. Add the quinoa and cook stirring over low heat, until the quinoa is fragrant and beginning to pop, about 5 minutes. Stir in cumin and ginger. Add the carrot juice, and water. Bring to a boil, cover and cook over low heat until the liquid is absorbed, about 13 minutes.
  3. Stir with a fork to fluff the grains, Add the almonds, lemon zest and lemon juice.  Season to taste with cumin, lemon juice and salt.

NOTE:

Carrot juice is available in most supermarkets and health food stores.

 

 
 

Stir-Fry Spinach

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Makes 2 servings.

This side dish is quick, easy and rich in iron. 
 

INGREDIENTS:

  • 1½ tablespoons extra-virgin olive oil
  • 2 cloves garlic, very finely chopped
  • 6 ounces spinach, not baby
  • ¼ teaspoon ground nutmeg
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Heat olive oil in a wok, add garlic and sauté over low heat for a minute. Add all the spinach, increase the heat to high, and add 2 tablespoons of hot water. Toss until the spinach is JUST wilted. 
  2. Season to taste with salt and pepper.
  3. When serving, use a slotted spoon or tongs to avoid the accumulated liquid.
 
 

Red Cabbage Salad

Makes 8 servings.

Red cabbage seems to be a neglected vegetable, even though it is more nutritious than white cabbage and more flavorful. This easy-to-prepare salad compliments most dishes.     

INGREDIENTS:

  • 1 small head of red cabbage, about 1½ pounds
  • 2-3 tablespoons extra- virgin olive oil
  • ¼ cup lemon juice, approx
  • ½ cup toasted blanched almonds
  • ½ cup tightly packed mint leaves, coarsely chopped.
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Discard limp and discolored outer leaves.
  2. Quarter the cabbage. Holding on to the core, finely shred the cabbage. Discard the core.
  3. Place the cabbage in a large bowl and toss it with olive oil, lemon juice, salt and pepper.  Add the almonds and mint. Let stand for a few minutes and then season to taste.
  4. If prepared a day before, adjust the seasoning and add fresh mint.
 
 

Grated Sauteed Carrots

Makes 6-8-servings as a side dish.

I find that carrots have become a neglected vegetable, so I was determined to create a dish that looks good, tastes good and is easy to make.

INGREDIENTS

  • 1 pound carrots, 2 large ones
  • 3 tablespoon extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 teaspoon sweet paprika
  • 1 teaspoon cumin
  • ½ cup loosely packed flat leaf parsley, coarsely chopped
  • 1 tablespoon Balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Peel the carrots, trim and discard the ends. Grate coarsely in a food processor fitted with a medium attachment.
  2. Heat the oil in a medium saucepan. Add the garlic and sauté, over low heat, for a minute.
  3. Add paprika, cumin and all the carrots.
  4. Cook over medium to low heat, covered for 10 minutes.
  5. Stir in parsley and season to taste with vinegar, salt and pepper.
 
 

Red Quinoa with Roasted Acorn Squash

Makes 4 servings as a first course and 6 servings as a side dish.

According to the National Academy of Sciences, quinoa is “one of the best sources of protein in the vegetable kingdom.” It is also gluten free. 

You can serve quinoa with a variety of roasted, steamed or stir fried vegetables, but I like this combination the best. It is also permissible to eat on Passover. 

INGREDIENTS

  • 1 tablespoon unsalted margarine
  • ½ teaspoon kosher salt
  • 1 ¼ cups water
  • 1 cup red quinoa
  • 1 pound acorn squash
  • 1 tablespoon olive oil
  • ½ cup loosely packed flat leaf parsley, coarsely chopped 

PREPARATION

  1. In a small saucepan bring to a boil, over high heat, the margarine, salt and water. Sprinkle over the quinoa, lower the heat, and cook covered for 20-25 minutes. The water should be absorbed and the grains tender. If the grains are not tender add a tablespoon of hot water and continue cooking.
  2. Stir with a fork to fluff the grains.
  3. Preheat oven to 400F.
  4. Trim the squash ends and discard.
  5. Peel the squash, cut in half horizontally, discard seeds and cut into small cubes. Place on a foil lined pan and combine with olive oil.
  6. Bake for 25-30 minutes, the squash should be al dente.
  7. Combine the squash with quinoa and parsley. Season to taste with salt.
 
 

Kasha

Makes 6 servings.

Kasha is a highly nutritious staple in Russian and Eastern European cuisine.  It is gluten free, full of nutrients and quite delicious, especially when combined with sautéed mushrooms, chopped onions and parsley.  It is equally tasty served plain.  Kasha can be made in advance and gently reheated.  If you would like to make it a bit festive, you can bake it in ramekins, turn the ramekins over to release the kasha, and serve as a cupcake.

INGREDIENTS

  • 1 large egg
  • 1 cup medium grain kasha
  • 1 teaspoon Kosher salt
  • 4 tablespoons vegetable oil, plus 1½ tablespoons for greasing the ramekins (See Note)
  • 1 generous cup hot water.

PREPARATION

  1. In a small bowl, beat egg with a fork and add salt and kasha. Stir to combine with a wooden spoon.
  2. Heat the oil in an enameled cast-iron saucepan with a cover. Add kasha and stir with a wooden spoon until the groats are well coated with the oil. Add the water, cover, and simmer for about 12 minutes, or until all the water is absorbed, and the grains are soft and fluffy. If the grains are not soft, add 1-2 tablespoons boiling water and simmer for another few minutes. Stir with a fork in order to fluff the grains.
  3. At this point you can add vegetables such as onion, mushrooms or parsley for added flavor.

NOTE

Preheat oven to 325F.

If you like you can use 6 –quarter cup metal ramekins and brush with oil. Spoon the kasha into the ramekins and pack well (you can do it with your fingers). Place them in a baking pan and pour enough hot water on the bottom of the pan to reach one-third of the way up the sides of the ramekins.  Bake for 20 minutes. Take out from pan and let rest for 10 minutes before unmolding.