A sequel to the best-selling
Weeknight Fresh and Fast, this new, solution-oriented cookbook offers colorful, nutrient-rich recipes for the gluten-free household, presenting fresh, healthy dinner ideas for the busy work week. It’s a road map for cooking and eating healthfully anytime, no matter what the day brings.
Weeknight Gluten-Free shows how to put a delicious, wholesome, gluten-free meal on the table every night of the week. Reflecting author Kristine Kidd’s practical and flavorful approach to cooking, it offers quick, easy, and healthy gluten-free dinner ideas for any time of the year.
Recipe List
Almost Meatless
Polenta, Fried Eggs, Greens, and Blistered Tomatoes
Thai-Style Tofu and Butternut Squash Curry
Mushroom Spaghetti Carbonara
Vegetable and Olive Platter with White Bean Hummus
Asparagus with Burrata and Pistachio Salsa Verde
Gluten-Free Staple: Socca
Crisp Socca with Burrata, Greens, and Olive Dressing
Braised Chickpeas and Carrots with Yogurt Topping
Soft Socca with Summer Squash, Basil, and Gruyère
Penne with Walnut Pesto and Peas
Black Bean and Feta Quesadillas
Soft Polenta with Mushroom Ragout and Poached Eggs
Gluten-Free Staple: Herbed Egg Crepes
Herbed Egg Crepes with Ricotta and Spring Salad
Grilled Eggplant, Tomatoes, and Goat Cheese
Macaroni and Cheese with Chard and Sage Bread Crumbs
White Bean, Kale, and Sage Soup
Indian-Style Chickpea Salad
Spaghetti with Heirloom Tomatoes, Olives, and Herbs
Gluten-Free Staple: Polenta Pizza Crust
Polenta Pizza with Tomatoes and Fresh Herbs
Quinoa Tabbouleh
Potato Pancakes, Poached Eggs, and Green Onion Sauce
Seafood
Grilled Salmon with Charmoula Chickpeas
Grilled Tuna and Vegetables with Fresh Herb Mayonnaise
Roasted Fish with Lemon-Almond Bread Crumbs
Linguine with Clams, Pancetta, and Tomatoes
Grilled Mahi Mahi and Eggplant with Salsa Verde
White Bean, Tuna, Fennel, and Olive Salad
Gluten-Free Staple: Basic Quinoa
Sautéed Scallops and Quinoa with Orange-Avocado Salsa
Shrimp in Tomato-Olive-Caper Sauce with Polenta
Halibut, Asparagus, and Potatoes with Olive Sauce
Seared Trout with Potatoes and Fresh Herb Salad
Mahi Mahi with Pecan Crust
Fish Tacos with Broccoli Slaw and Lime Cream Sauce
Mediterranean Seafood Stew with Polenta Cubes
Asian-Style Shrimp, Tomato, and Cucumber Salad
Crispy Trout with Green Onions and Mushrooms
Arctic Char with Kale, Sweet Potatoes, and Olives
Spaghetti with Shrimp, Asparagus, and Ginger
Arctic Char and Green Beans With Arugula-Lemon Pesto
Grilled Salmon and Red Onions with Nectarine Salsa
Shrimp, Avocado, and Peach Salad with Chile and Lime
Poultry
Grilled Chicken Breasts with Salsa Verde and White Beans
Roast Chicken and Vegetables with Fall Spices
Mustard-Dill Turkey Burgers with Mustard-Dill Slaw
Sesame-Ginger Noodles with Chicken and Vegetables
Gluten-Free Staple: Creamy Weeknight Polenta
Braised Chicken and Fennel with Creamy Polenta
Grilled Chipotle Chicken and Corn with Tomato Relish
Roast Chicken with Lemon-Parsley Penne
Pasta with Turkey Sausage and Bitter Greens
Braised Chicken Thighs with Carrots, Potatoes, and Thyme
Grilled Chicken with Quick Barbecue Sauce
Chopped Salad with Chicken, Citrus, and Avocado
Gluten-Free Staple: Breadings
Oven “Fried” Chicken with Baby Spinach Salad
Asian-Flavored Chicken with Shiitakes and Bok Choy
Sautéed Chicken Tenders With Peas and Mint
Chicken and Rotelle Soup with Fresh Ginger and Basil
Grilled Chicken, Pepper, and Zucchini Tacos
Gluten-Free Staple: Skillet Cornbread
Turkey and White Bean Chili
Turkey Cutlets with Green Olives and Lemon
Chicken Cutlets and Carrots with Mint Pesto
Grilled Lemongrass Chicken with Ginger Rice
Meat
Easy Mu Shu Pork
Beef, Carrot, and Edamame Stew with Dill and Lemon
Grilled Steak and Fingerlings with Herb Salad
Lamb Burgers with Mint Greek Salad Topping
Sausage and Chard Risotto
Gluten-Free Staple: Smashed Potatoes with Herbs
Pan-Fried Steak, Rosemary Potatoes, and Tomato Relish
Thai-Style Beef and Broccoli Curry
Lamb with Chickpea, Carrot, and Radicchio Sauté
Pasta, Sausage, and Zucchini Stew
Individual Green Chile Meatloaves
Quick Vietnamese Beef and Noodle Soup
Grilled Korean-Style Short Ribs with Asian Slaw
Chinese-Style Peanut Noodles with Seared Beef
Salumi and Cheese with Fennel-Apple Salad
Quick Herb-Roasted Pork and Sweet Potatoes
Grilled Skirt Steak with Thai Cucumber and Peanut Salad
Sausage-Pepper Quesadillas with Spinach-Apple Salad
Steak and Rajas Tacos
Sautéed Pork Chops with Kale Salad
Noodles with Pork, Shiitakes, and Green Onions
Desserts
Gluten-Free Staple: Meringues
Gingered Roasted Plums
Dried Fruits Simmered in Port
Coconut-Rum Caramelized Bananas
Rice Pudding with Raisins
Coconut Macaroons
Ginger-Cherry Oatmeal Cookies
A sequel to the best-selling
Weeknight Fresh & Fast, this new, solution-oriented cookbook offers colorful, nutrient-rich recipes for the gluten-free household, presenting fresh, healthy dinner ideas for the busy work week. It’s a road map for cooking and eating healthfully anytime, no matter what the day brings.
Includes more than 100 enticing recipes and valuable advice for a vibrant gluten-free lifestyle.
>Fulfill any craving with more than 100 gluten-free recipes for poultry, seafood, meat, and meatless dinners along with a handful of tempting desserts
>Customize meals with eight versatile starchy staples and dozens of delicious variations
>Discover clever tips and strategies for setting up a gluten-free kitchen, building a pantry, turning leftovers into exciting new meals, and more
After discovering that she had celiac disease, and facing significant changes to her lifestyle, Kristine Kidd had only one objective: to eat as well as she always had. In Weeknight Gluten Free, she presents more than 100 of her favorite quick dinner recipes developed during her self-described “year of glorious experimentation.” These vibrant, but simple meals are free of wheat, rye, and barley, and so satisfying and delicious, you’ll never realize those ingredients are missing.
Emphasizing quick, flavor-packed meals, Kristine transforms easy-to-find fresh ingredients into tempting gluten-free dishes: oven-fried chicken stays crisp on the outside and juicy inside when cloaked with crushed tortilla chips; grilled wild salmon fillets make a filling supper when served atop chickpeas simmered with Moroccan spices; spice-crusted seared steak and peppers simmered in a creamy sauce become enticing, family-friendly tacos when folded into corn tortillas; elbow pasta, made from a mixture of quinoa and corn flours, mingles with cheese, chard, and crisp bread crumbs for a tempting take on macaroni and cheese that no one will guess is gluten free.
Featuring poultry, seafood, meat, and meatless dishes, along with a handful of desserts, each chapter includes advice about preparing the fresh ingredients that inspire the dishes.
Sprinkled throughout the chapters are recipes for starchy, gluten-free staples that can replace wheat-based pastas, breads, or crusts in meals. For example, a genius recipe for microwave polenta takes just ten minutes and minimal stirring to prepare; a cornmeal-based pizza crust forms a tempting foundation for your favorite toppings; a flatbread made of chickpea flour can be made in minutes and used as a base, dipper, or wrapper; a skillet cornbread can be put together quickly—even on your busiest night.
Clever tips and an extensive how-to section offer ways to round out meals, customize recipes, and turn leftovers into new suppers later in the week. Expert advice on setting up your kitchen and stocking your pantry will help you create a gluten-free household with finesse. With this solution-packed title on your shelf, you’ll have a reliable guide for eating well every night, no matter what the day brings.