I was so excited this morning when I saw this New York Times article, 101 Simple Salads for the Season. Finally, a bunch of super easy recipes that will not only use up all of my CSA veggies but that are also both gluten-free and healthy! I think that I’ll start with #21:

Dice cucumbers (if they’re fat and old, peel and seed them first) and toss with cubes of avocado, a little honey, rice vinegar and gluten-free soy sauce (try La Choy). (You could mix in a little lump crab meat, even rice, and call it a California roll salad.)

The salads on the list sound fabulous: strawberries and balsamic, walnuts and raspberries. How could you go wrong?

In the spirit of easy, summer cooking, here is one of our favorite gluten-free salads:

Slice tomato into wedges, slice and avocado, add roasted red bell peppers, add some mixed greens, and top with a little olive oil, white wine vinegar, and goat cheese.

I have a tendency to fall into salad ruts, and eat the same one over and over until I’m sick of it. So, hopefully this will break my rut. What’s your favorite gluten-free salad or salad dressing? Any recommendations?

photo credit: qmnonic

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There is a terrific little Mexican restaurant chain in the Midwest called Panchero’s that makes fantastic burritos. Before I was diagnosed with celiac disease, Drew and I would stop there after work to grab a quick dinner. The restaurant’s slogan is “it’s all about the tortilla” because they hand press a homemade tortilla for each burrito. I really missed the burritos after going on the gluten-free diet, and decided to try to make one myself. I haven’t found a tortilla that compares to the ones at Panchero’s—corn tortillas are more grainy and fall apart very easily, so while they’re great for fajitas and quesadillas, they don’t really hold up to a burrito. So, I decided to skip the tortilla and put all of the burrito toppings into a bowl. The recipe has gone through several iterations, and here is the final one that Drew and I  love.

Gluten-Free Burrito Bowl (makes 3-4 servings)

• ½ C. quinoa (or white or brown rice)
• 1 can black beans, rinsed
• 2 C. lettuce or spinach
• 1/3 jar of your favorite salsa (I recommend Frontera Jalapeno Cilantro Salsa)
• 1 chicken breast (optional)
• 1 red or green pepper
• ½ yellow onion or green onion
• 1 clove garlic, minced
• 1 jalapeño, diced
• ½ C. shredded cheddar cheese
• 1 avocado, halved then sliced
• Juice of ½ a lime
• 1 Tbsp. olive oil (or vegetable oil)
• Salt and pepper to taste

Start by cooking rice according to the instructions on the package. While the rice is cooking, mince the garlic, and dice the pepper, onion, jalapeño, and chicken. Salt and pepper the chicken and vegetables. Put a skillet on medium heat and drizzle with olive oil. Once the oil is hot, put in the garlic and then the chicken. When chicken is about half done, sprinkle it with the lime juice. When chicken is nearly done, put in the pepper, onion, and jalapeño. Stir occasionally. While chicken and vegetables are cooking, put the black beans in a microwave safe container and cook on high for 1-2 minutes. When the rice is done, gently stir in the black beans and salsa.

Divide the spinach between two plates or large bowls. Place rice mixture on top of the spinach. Add chicken, peppers, onions, and jalapeños. Sprinkle cheese on top of the chicken, and top with the sliced avocado. Serves 2.

To make the recipe even easier, you could leave the vegetables raw and exclude the chicken. You will get plenty of protein from the quinoa and black beans. To make it into more of a salad, simply leave out the rice or quinoa. The great thing about this recipe is that it’s pretty much foolproof. All of the ingredients taste great together, so you should modify it however you like, and it will still taste great.

Burrito bowls are an easy, healthy gluten-free dinner. They are very filling, and contain a good amount of fiber and nutrients, especially if you use quinoa instead of the rice. We often have enough leftover for lunch the next day.

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I got the idea for this salad from a friend of mine and it became an instant classic in our home. This is a healthy, high-protein meal, as flank steak is low in fat. The jalapeño in the dressing and marinade gives it just the right kick!

Marinated Flank Steak Salad with Lime Jalapeño Vinaigrette
(serves 4)

Lime Jalapeño Vinaigrette:

• 1/4 cup extra virgin olive oil
• 1/8 cup white wine vinegar
• 1 tbsp. fresh lime juice (from about half a lime)
• 1/2 tsp. minced jalapeño pepper (seeded)
• 1/2 tsp. minced fresh cilantro
• 1/4 tsp. minced garlic
• Salt and pepper to taste

Mix oil with vinegar and lime juice with an emersion blender or whisk until well blended. Add other ingredients separately until mixed thoroughly.

Flank Steak Marinade:

• 1 lb. Flank steak
• 1 jalapeño, minced and seeded
• 2 cloves garlic, minced
• 1 tsp. freshly ground black pepper
• 1 tbsp. fresh lime juice (from about half a lime)
• 1/2 cup water

Combine ingredients and pour over steak, gently rubbing the garlic and jalapeño into the meat. Marinate steak for a minimum of 30 minutes and up to four hours in the refrigerator, until ready to cook.

When ready, grill flank steak over high heat for about 4-5 minutes on each side. Flank steak is meant to be medium rare when it comes off the grill, otherwise it will be very tough and chewy due to low fat content. Let sit for 2-3 minutes and slice in thin strips.

Salad:

• Fresh mixed greens (enough for four people)
• 8oz. cherry or grape tomatoes, halved
• 1/2 medium red or white onion, sliced
• 2 tbsp. fresh cilantro leaves
• Freshly ground black pepper

In a large salad bowl, lightly toss the mixed greens with about half of the vinaigrette. Add the tomatoes, onion, and cilantro. Sprinkle a little black pepper on the salad for flavor. Lay the warm slices of steak on top of the greens and serve.

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