Wheatless Wednesday: Green Olive, Walnut, and Pomegranate Salad This unusual salad comes to us from food blogger Alexandra Stafford, who doesn’t follow an exact recipe when she makes it (her notes accompany the recipe below). It’s hearty enough to be a meal on its own, or, you can add some brown rice or quinoa to the mix to make it even more substantial. Tell us what you think in the comments!
Wheatless Wednesday: Lamb-Stuffed Peppers It’s easy to go wheat-free when the main dish has all the elements — and stuffed peppers, especially when done according to the recipe by Foodess, contains everything you want from dinner. Starch from the rice, meat, a vegetable vessel, and 11 herbs and spices … don’t tell the Colonel. Enjoy!
Weeknight Dinner: Pork Scaloppini KCET’s own Cook’s Country has a recipe that’s simple enough for any weeknight dinner — which is really something coming from these professional perfectionists! Pair the protein with egg noodles or rice pilaf, and enjoy.
Meatless Monday: Almond French Toast We’re big fans of breakfast for dinner. Not only is it always tasty, but it’s also an easy way to go meatless. This luxurious French toast from America’s Test Kitchen is a substantial main dish — pair it with scrambled eggs or fruit or even a salad, and don’t forget to wear pajamas!
Unlike the other big spring holiday in the US, Easter, Passover isn’t really known for its sugary delights. But kosher desserts do exist, and these happy little bites of meringue, with dots of chocolate and, if you like, peppermint, are a particular highlight. Have a sweet Passover!
Meatless Monday: Orange Glazed Chickpeas with Sesame Grilled Zucchini Back when “Meatless Mondays” were officially invented during WWI, the powers that be only considered beef, pork, and lamb and mutton to be meat. For a number of varied and modern reasons, we count poultry and fish, too. So for our new Meatless Monday recipe series, we’re looking to non-animal sources of protein, and this recipe for chickpeas and veggies fit the bill perfectly. This recipe comes courtesy ofThe Diva Dish — enjoy!
Guest Recipe: Braised Chicken with Sherry Vinegar We found this recipe by Alexandra Stafford at Alexandra’s Kitchen, and were impressed by it on many levels: for one, it just looks absolutely delicious — vinegar is an excellent braising liquid for meats. It also makes great use of pantry ingredients, which is handy if you don’t feel like shopping. And finally, she’s included a tutorial for breaking down chickens — see it here if you need a primer. Serve it with noodles or rice or boiled potatoes, or just bread: anything that will serve as a sauce vehicle. Enjoy!
Weekend Recipe: Brown Soda Bread A simple, no-rise bread with Irish roots is just the thing for a St. Patrick’s Day breakfast. This rendition from KCET’s Cook’s Country uses two flours and wheat germ for a hearty texture — it’s an excellent base for flavorful European butter, if you’d like to go entirely Old World with it. And we recommend that you do.
In honor of Wheatless Wednesdays, KCET Food will be posting gluten-free recipes on the site every week. We don’t want to rely too heavily on substitute flours, so we’ll try to find other filling ingredients. This red and green salad from food blogger Ari at The Diva Dish fulfills the request perfectly: a ton of fruit, veggies, and nuts — plus dairy and chicken, but only if you want — that can be tossed together in whatever proportions you like. It’s so virtuous, in fact, that we recommend pairing it with today’s other wheatless recipe, coconut cake.
