Easy & Healthy Gluten-Free Dinners

Here are a few recipes I have been making lately:

  • Farm Box Summer Soup
  • Easiest Ever Fish Recipe
  • Mini Meatballs and Salad
  • Roasted and Fruity Chicken over Onions

Farm Box Summer Soup

Farm Box Summer Soup With Chicken

Farm Box Summer Soup With Chicken

I have been making this every week when I pick up my farm box varying the vegetables with the potato/onion base. It is incredibly tasty, creamy and light.

  • Chop and peel potatoes. Combine with chopped onion and garlic.
  • Cover with water and sprinkle in salt and pepper.
  • Cook until soft then puree with stick blender.
  • Add any raw vegetables and turn off heat. I love the combination of corn and zucchini.

Easiest Ever Fish Recipe

Easiest Ever Fish with  Veggies

Easiest Ever Fish with Veggies

I was always mystified/annoyed by cooking fish until I discovered this baking method.

  • Spread olive oil over red snapper or cod (on baking sheet).
  • Sprinkle with salt and dill.
  • Bake in preheated 400 degree oven about 12 minutes.
  • Serve with roasted vegetables.

Mini Meatballs and Salad

This recipe is inspired my my dear friend Miryum whose meatballs and rice right before Shabbat are my favorite comfort food.

  • Grate onion into organic, grass fed beef.  Add salt and lightly mix.
  • Form into small meatballs and bake in preheated 350 degree oven about 10 minutes.
  • Remove from oven and cover with foil until cooked through.
  • Serve with salad.

Roasted and Fruity Chicken over Onions

I wanted to find a good use for all the onions from my farm box.  The onions did a wonderful job flavoring the chicken while also serving as a edible roasting rack.

  • Make a marinade of fresh peaches, honey, marmalade, smoked paprika and fresh grated garlic or ginger.
  • Lay large slices of onion in pan. Put chicken pieces on top.
  • Spread marinade over chicken.
  • Bake in preheated 350 degree oven.
  • I did have to cover at some point because the marinade was getting charred. When too much liquid collected in pan I poured it out. Cooking time will vary depending on amount of chicken.

Happy Summer and Enjoy!-Julie


Vegetables Can Make a Hearty Meal

Perhaps I should mind my own business: but I would love to see more people eating vegetables for a main course. Everyone knows it is important to eat a lot of vegetables–the issue is learning how to prepare them in a way that feels satisfying. I made this for dinner tonight and it was very tasty–I’m still stuffed!

Hearty Vegetables Over Green Beans


  • Green and yellow summer squash, thickly sliced
  • Green beans
  • Crushed garlic
  • Fresh basil
  • Olive oil
  • Salt
  • Lasagna Sauce (recipe below)


  1. Saute green beans in olive oil, salt and a little water for a few minutes–set aside
  2. Saute rest of ingredients-leave some basil aside
  3. Cook over low heat until squash is fork tender
  4. Serve over green beans with fresh cut basil on top

Lasagna Sauce

 Layer tomato sauce, slices of summer squash, pesto, goat cheese, basil and sliced tomato. Top with olive oil and a dash of salt. Bake at 350 for 30 minutes.

I hope this recipe inspires your wild and crazy vegetable adventures!-Julie

Zucchini Lasagna

Last week our farm box newsletter suggested cutting zucchini lengthwise and use them in lieu of noodles for lasagna. It sounded like a perfect fit for a gluten-free recipe. While there are gluten-free noodles available-I’d much rather eat a vegetable.

When you go gluten-free you learn quickly that what you lack in textures and consistency you need to supplement with flavor and high quality ingredients. For this recipe I used our farm box zucchini (if you have the means get one!) and excellent tomato sauce. I’m not one to endorse a product but the Mario Batali pasta sauce is really exceptional. I added the ground turkey because like many other gluten-free intolerants I tend to be low in iron. You can use any cheese, or none at all, but I chose the goat cheese because I tend to stomach it better than other cheeses. And it paired well with the turkey.

To make this vegetarian or vegan I’d suggest adding some hearty chopped vegetables.


  • Two zucchini sliced lengthwise
  • Goat cheese, 6 oz. crumpled
  • 1/2 pound ground turkey
  • One jar pasta sauce
  • One tomato, sliced
  • Olive oil
  • Basil


  • Brown and break-up turkey. Add tomato sauce and cook about 15 minutes.
  • Slice zucchini lengthwise.

  • Layer sauce, zucchini & cheese.

  • Top with sauce, tomato slices, olive oil and basil.

Bake @ 350 for 40 minutes. Cover with foil and let it sit another 20 minutes. This dish is best the next day when all the flavors come together and the texture solidifies.

Here’s to flavorful gluten-free living!-Julie

Cauliflower Pizza Crust…Yes We Can!

Cauliflower pizza crust is the type of recipe concept that brings many food bloggers together: the Weight Watchers, the Low Carbs, Atkins folks, Gluten-Free peeps, the No Grains and the Low Grains. We are not so different after all. And when it comes to making a delicious pizza crust out of cauliflower…yes we can!

I was so excited to get a head of cauliflower in my farm box yesterday so I could try this out. My daughter went from “that sounds gross” to “that looks delicious” very quickly.  Due to the crazy weather in California our farms cauliflower heads are quite teeny at this time. So this turned out to be a small pizza and my husband was shut out. Well next time.

When perusing different recipes online I did not see any using almond flour which I think makes it easier to form a crust. The addition of fresh green garlic added enormous flavor, if you can’t find green garlic chives would be a good substitute. I’m not going to use exact measurements because it depends how big your cauliflower head is.

First chop a head of cauliflower into crumbly pieces (mainly the head and a bit of the stem).

Microwave dry in a small bowl for about 5 minutes. It will be brownish and there will be shrinkage. Mix with egg, salt, cheese and finely chopped green garlic. I also mixed in 1/4 cup almond flour (not almond meal). Add enough to form into a crust.

Grease a pie pan with olive oil (a lot) and form a “crust”. (I’m using real quotes and air quotes when I say crust.)

Bake @ 10-15 minutes. You will know when it’s done when you start to smell it and it’s bubbly. Remove from oven and let cool.

Brush with olive oil then add tomato sauce, cheese and toppings of your choice and put back in oven until cheese melts.


Grandma Shirley Schure’s Stewed Chicken 2012

This dish is my version of my Grandma Shirley Schure’s famous stewed chicken. An intuitive cook herself-my Grandma’s beloved recipes are still in heavy rotation in my family.  I’d like to think she would have approved of my updates.

The flavor of this sauce is out of this world as it is built layer by layer and the chicken just falls from the bone. I hope you enjoy my family recipe!


  • Three whole chicken legs, cut in half
  • One large onion, chopped
  • One bell pepper, chopped
  • Bunch of fresh parsley, wrapped tightly in cheese cloth
  • One cup pasta sauce
  • Carrots
  • Lots of small potatoes
  • Two cloves crushed garlic
  • Basil, paprika and salt to taste
  • Butter and olive oil
  • Cook onions in the butter and olive oil. Don’t skimp on the butter. Meanwhile, dry the chicken and add the spices (except parsley) to chicken. Brown chicken in batches turning frequently.

  • Put all the chicken back in pot and add rest of ingredients, except bell pepper.

  • Cook covered on low heat for 1/2 hour.
  • Give it a big stir, then add bell pepper. Cook another 20-30 minutes uncovered. Serve garnished with fresh parsley.

Cozy Chicken and Veggie Soup

Chicken soup can be very easy to make and this one is a great example.  You can make this recipe in stages throughout the day and the longer it sits the better.  This dish was inspired by the Passover Chicken Soup recipe from the  Kim Kushner Cuisine Blog. I made mine differently than hers-but you may want to check out her version and her other simple and delish looking recipes.  I have never used this method for soup making and I will surely be trying it again in different ways.


  • Two whole chicken legs, cut in half
  • One sweet potato, peeled & chopped
  • One large onion, peeled and quartered
  • Bunch of dill (wrapped tightly in cheesecloth)
  • Two cloves garlic, peeled
  • Two small potatoes, peeled & chopped
  • Four cups water
  • Salt to taste

Put into pot in this order:

  1. Chicken
  2. Veggies
  3. Water
  4. Dill & Salt

Bring to a boil, then cover and simmer for 40 minutes. Remove chicken and dill then puree soup (keep it chunky). Remove chicken from bones and put bones back to soup. Simmer uncovered for 30 minutes. Add chicken back in (remove bones) and serve.

*Recipe freezes very well and can be doubled easily*