Gluten Free

On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice of ham from the French Basque region, and a tangle of soft greens.

With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot.

Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can test the meat by slicing it with a paring knife or using an instant-read thermometer, which should register 145ºF.

Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.

Juicy chicken cutlets with all the bright, briny flavors of classic piccata are possible without a stove—all you need is a microwave.

Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.

A great chicken dinner doesn't have to be complicated or time-consuming.

Chocolate-hazelnut spread gives these brownies a rich, nutty flavor.

Totally decadent. Naturally gluten-free.

Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.

Start your weekend on a healthier note with this herb-packed frittata.

Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value. Garlic scapes are the young, soft stems and unopened flower buds of hardneck garlic. This variety of garlic tends to be prevalent at farmer's markets. The season for scapes is short, so if you can't find them you can substitute scallions or baby leeks.

So thick and luscious you need to serve it in a bowl and eat it with a spoon, this smoothie tastes like chocolate mousse but is healthy enough to kick-start your day. It would also make an epic quick and easy dessert when mates drop by! Yeew!

Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.

If you’re reading this, you’re alive. But if you’re not taking advantage of nature’s most underrated legume, are you really living?

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.

The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.