If I’m being honest, I’ve never been a big fan of macaroni salads that you find in the deli case. Traditionally, this is what you think of when you think of pasta salad, and it might be why many people similarly say that they hate pasta salad.

That said, my mother has been making a cold gluten-free pasta salad with marinated tomatoes for as long as I can remember. As soon a summer hits and the cherry tomatoes start popping off at the farmer’s market, I immediately make this bruschetta-like pasta topping. It is the Italian approach to a gluten-free pasta salad, and a revelation, especially when you get even more creative with other briny delicious additions.

I love taking a shortcut for adding tons of flavor to a dish by using ingredients from the antipasti bar. Even if I’m not literally shopping from it at the grocery store, these are all jars and cans that I usually have on hand—olives, sundried tomatoes, and white beans.

Even during the summer months when there is so much fresh produce and herbs, I love adding these items to amplify the flavor. You can even add the brine from the olives or the oil from the jar of sundried tomatoes to create even more of a dressing for this gluten-free pasta salad.

Making gluten-free Italian pasta salad: step by step

Gluten-free farfalle (or bowtie pasta) is dressed with a mixture of balsamic, olive oil, red pepper flakes, minced garlic and salt. As the fresh tomatoes sit in this mixture, they become all the more juicy and flavorful, while releasing their natural juices to mix into the dressing.

Many Italian pasta salads have cheese or salami added to them. While you can certainly go this route, I wanted to give an option for the vegetarian and dairy-free folks that won’t leave them missing a thing.

While the whole pasta salad can be made in advance, with gluten-free pasta you have to be a little careful about how much sauce the noodles absorb. They tend to be little sponges and leave little dressing behind. Make sure you review some of the mistakes people make cooking gluten-free pasta in my guide!

For that reason, I recommend marinating the tomato mixture as early as you like (even the night before), then adding the pasta to the mixture not too long before you serve it.

For best results, I like to rinse the noodles with room temperature water to remove the starch and stop the cooking process, but then let it hang out at room temperature instead of putting it in the fridge, where the gluten-free pasta can seize up and become brittle.

If you are assembling the whole thing the day before, try microwaving the pasta with a few tablespoons of boiling water for a minute just to soften the noodles. Wait until serving to add the basil so it’s still beautifully green and vibrant.

You can add a handful of arugula to make this even more of a main course pasta salad, or bring it to a picnic, BBQ or potluck gathering as a make-ahead side dish. It can hang out on the counter for a while without you having to worry (the benefits of no mayonnaise…sorry macaroni salad!).

Read on for the best gluten-free pasta salad you’ll ever taste!

With health and hedonism,

Phoebe

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Italian Gluten Free Pasta Salad with Marinated Tomatoes

This gluten-free pasta salad takes its inspiration from the Italian antipasti bar using sundried tomatoes, olives, and marinated white beans in addition to fresh tomatoes and basil. It’s vegetarian and dairy-free, but still filling enough as a main course without any cheese or salami (though you can always add some!). The pasta salad can also be dressed ahead of time and brought to a summer BBQ as a cold side dish!

If your grocery store has an antipasti bar, you can load up on the olives, sundried tomatoes and even the gigante beans directly from there instead of buying cans or jars! Other fabulous additions would be marinated artichoke hearts or mini mozzarella balls.

There are a few brands that carry gluten-free farfalle (bow tie pasta!), but if you can’t find it, fussili is more widely available and would be great in this gluten-free pasta salad, as would penne.

Course Main Course, Side Dish

Cuisine American, Italian, Mediterranean

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword cold, dairy-free, easy, quick, tomatoes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Phoebe Lapine

Ingredients

• 1 pound cherry tomatoes halved or diced heirloom tomatoes (or a mix!)
• One 15-ounce can cannellini butter or gigante beans, rinsed and drained
• 4 ounces sundried tomatoes packed in oil about 1/2 cup, thinly sliced
• 4 ounces pitted kalamata or Castelvetrano olives about 1 cup, drained and roughly chopped
• 1 garlic clove minced
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• ½ teaspoon red pepper flakes
• 1/2 cup basil leaves torn
• 12 ounces gluten-free farfalle or fussili see note

Instructions

• In a large mixing bowl, combine the tomatoes, white beans, sundried tomatoes, olives, garlic, balsamic, olive oil, salt, and red pepper flakes. Allow the tomato antipasti mixture to marinate at room temperature while you prepare the pasta. It can also be made the night before and left covered overnight in the fridge.
• Bring a large pot of salted water to boil over high heat. Cook the pasta according to package directions until al dente. Drain and rinse with cool water until the pasta is room temperature. Add the gluten-free pasta to the bowl with the tomato olive mixture and toss.
• Before serving, add the fresh torn basil. Taste for seasoning and add more salt as needed. Serve the gluten-free Italian pasta salad at room temperature or cold if preferred.

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When my diet was more limited, I started experimenting more with pork loin chops at home for quick weeknight dinners. Even boneless pork chops, when pan-fried on the stovetop, can pack a tremendous amount of flavor without having to add any garlic or butter. The rendered fat makes whatever you do add to the pan feel rich and satisfying, even without dairy.

A version of these cast iron pork chops and cabbage ended up in my second cookbook, and they were so good when I revisited them with a few tweaks, I wanted to immortalize the addition of apples and onion right here.

The true secret to this recipe is the Dijon apple cider marinade that coats the bonelss pork chops and then gets added to the pan sauce of the braised cabbage along with some white wine. It’s similar to the one I use for this delicious mustard roasted pork loin.

The fresh apples add a subtle sweetness, the mustard offsets the fatty pork, and the vinegar brightens the cabbage mixture, giving it a lovely tang like warm sauerkraut.

Pan Fried Boneless Pork Chops and Cabbage: Step by Step

While you don’t have to use a cast iron skillet for pan fried boneless pork chops, it helps to have a heavy bottomed pan on the stovetop. This way, the pork chops get maximum browning without the drippings scorching.

You want to pan sear the pork chops until they are nearly, but not all the way cooked through. The best way to judge is by pressing the thickest part of the loin chop with your finger and seeing if it has any give. When the pork chop is fully firm, that means it’s done.

After you pan-fry the pork chops on the stovetop, you’ll add the cabbage and onion. As they release their moisture, a lot of those pan drippings will come up. If they don’t, have no fear! When you pour in the wine, you’ll have the opportunity to scrape everything off the bottom of the skillet.

Once the cabbage is silky, you’ll add the pork chops back to the pan along with any juices. This is where all the flavors come together! However, you want to make sure not to overcook the pork chops when they are boneless.

If your loin chops are on the thinner side and feel done after the pan-frying step, simply let them rest and slice, then serve over the cabbage apple mixture. If you’re using bone-in chops, you can monitor them and simmer the cabbage until the chops feel sufficiently cooked through. When in doubt, just cut one open!

The pan drippings are the star of the show and even without dairy or gluten, they create a syrupy, rich topping for the skillet pork chops. If mustard isn’t your thing, you an also use my spicy, limey pork chop marinade as the base for this cabbage skillet dinner.

Read on for the full recipe for this pork chop and cabbage weeknight dinner!

With health and hedonism,

Phoebe

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Pan Fried Boneless Pork Chops and Cabbage

Silky, braised cabbage is a perfect pairing with boneless pork chops, and both come together seamlessly in a skillet on the stovetop in under 35 minutes. Instead of resorting to storebought sauerkraut, I use a mustardy pan sauce to create my own gluten-free dairy-free cooked cabbage and apple mixture for the pan-fried pork chops.

To make this recipe with bone-in pork loin chops, simply cook the meat for a few minutes longer in step 3. If they are quite thick, you can sear them for 4 minutes per side in step two as well.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Keyword dairy-free, one pan dinner, pork, skillet, stovetop

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Author Phoebe Lapine

Ingredients

• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 teaspoons honey or maple syrup
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
• Extra-virgin olive oil
• Sea salt
• 4 boneless pork loin chops about 2 pounds, cut 1 inch thick
• 1 small yellow onion thinly sliced
• 1 small head red or green cabbage 12 ounces, thinly sliced (about 3 cups)
• 1 honeycrisp apple diced
• 1 cup dry white or red wine depending on the color cabbage!
• Chopped parsley or chives for garnish (optional)

Instructions

• In a medium mixing bowl, whisk together the Dijon mustard, vinegar, honey, thyme, 2 tablespoons olive oil, and 1 teaspoon salt. Add the pork chops and flip around until well coated in the marinade. Set aside while you prep your veggies.
• In a large, heavy-bottomed skillet (I love cast-iron), heat a thin layer of olive oil over medium heat. Remove the pork chops, shaking off any excess marinade, and reserve the remaining marinade. Brown the meat in batches until golden on both sides and semi-firm, about 3 minutes per side. Don’t worry if there’s ample browning on the bottom of the pan—you’ll fix that later. Transfer to a plate.
• Add an additional glug of olive oil to the pan if needed (there should be plenty of pork fat), along with the cabbage and onion. Sauté over medium heat, stirring occasionally, until soft and glassy, about 5 minutes. Season with 1/2 teaspoon of salt; pour in the wine and any remaining marinade from the mixing bowl. Bring to a simmer and scrape the brown bits from the bottom of the pan with your spatula until fully deglazed.
• Fold in the apples and pour in 1 cup water. Return the pan-fried pork chops to the pan, nestling them into the gluten-free dairy-free cabbage mixture, and cook over medium heat until half the liquid is absorbed and the pork chops are firm, about 5 minutes. Note: if your pork chops are on the thin side, you might need to skip adding them back to the pan. Feel free to cut one open and check for doneness before returning to the pan. On the other hand, if using bone-in, you may need longer than 5 minutes to achieve medium-rare.
• Garnish with the herbs, if using, and serve the pork chops and cabbage directly from the skillet alongside some crusty bread, spaetzle or egg noodles!

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Asparagus is one of those ingredients that, though available year-round, is at its absolute best during springtime. When those first buds start appearing, I know I have lots of simple asparagus sides to look forward to.

If I’m not slathering the spears in a sabayon sauce or hollandaise, I like to use them in a quick asparagus frittata for breakfast or lunch. The beauty of this recipe is that it maintains the crispness of peak asparagus but adds a slight caramelization that will also allow you to make the most of any asparagus at any time of year.

Asparagus Frittata Step by Step

The first thing you should know about this asparagus frittata is that it’s quick. There’s no need to roast the stalks, simply slice and sauté them until slightly charred. I like to maintain some texture in the frittata to accompany the fluffy egg, so don’t overcook the asparagus! The oven method is better suited to my roasted zucchini frittata.

The egg will solidify on the stovetop and then get finished under the broiler to take care of the top layer (and allow you to melt any cheese if you’re not making this frittata dairy-free!).

Most people add milk to their frittata base, but I’ve never found this necessary for a fluffy frittata. The only thing to remember is to beat your eggs so that the whites and yolks are ultra blended—whisk them for longer than you think is necessary!

Still, even us dairy-free gals like a little hit of melted cheese every once in a while, so if you can tolerate it, this asparagus frittata is wonderful with a dusting of shredded cheese at the end. I like to use a sharp cheddar or something nutty and French like gruyere. Of course, you can’t go wrong with a simple mozzarella either.   

Lastly, nothing compliments asparagus (or Spring in general) like a handful of green herbs. I like using chives here, but mint would be wonderful, as would tarragon or basil. Get creative.

If you’re looking for a way to use up your bunches of asparagus, this meal comes together in under 15 minutes and will keep in the fridge all week long. And if you’re still up to your ears in asparagus stalks, don’t miss my quick cream of asparagus soup!

With health and hedonism,

Phoebe

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15-Minute Asparagus Frittata (Dairy-Free Optional)

Thinly sliced, sauteed asparagus creates the perfect texture for a quick frittata. Add in a few delicate shallots and a handful of green herbs and you have a light, bright spring meal that’s full of flavor, despite only having five ingredients! This breakfast recipe doesn’t use any milk and the cheese is optional if you’re dairy-free (you don’t need it!).

Course Breakfast, Main Course

Cuisine American, French

Diet Gluten Free, Kosher, Low Lactose, Vegetarian

Keyword asparagus, broiled, dairy-free, easy, quick

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Phoebe Lapine

Ingredients

• 2 tablespoons olive oil
• 1 bunch asparagus tough ends trimmed, and thinly sliced
• 2 shallots thinly sliced
• 1 teaspoon sea salt divided
• ¼ teaspoon red pepper flakes optional
• 8 large eggs
• ¼ cup chopped chives mint or basil (or a combination!)
• ½ cup shredded cheddar or gruyere optional

Instructions

• Preheat the broiler.
• In a large (12-inch) oven-proof skillet, heat the oil. Cook the sliced asparagus and shallots over high heat, tossing occasionally, until lightly charred, about 5 minutes. Season with ½ teaspoon of salt and the red pepper flakes, if using.
• Meanwhile, in a large mixing bowl, beat the eggs with the remaining 1/2 teaspoon salt until the yolk and whites are very well combined. Fold in the herbs.
• Arrange the veggies in an even layer. Reduce the heat to low and pour the eggs over the asparagus mixture, making sure the pan is evenly coated with eggs. Cook until the sides are set and there’s just a shallow layer of uncooked eggs on the top, about 5 minutes.
• Sprinkle the top of the frittata with cheese, if using, then transfer the pan to the broiler. Cook for 2 minutes, until the top is cooked and beginning to lightly brown. Remove from the oven and allow the frittata to sit in the pan for a few minutes before slicing. Cut into wedges and serve warm alongside a simple salad as breakfast, lunch, or dinner.

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In my adult life, I’ve come to think of cooking lamb as a special occasion undertaking, despite growing up with lamb chops as a semi-regular dish on our weeknight rotation. I say semi-regular, because my dad always found it too gamey.

So it’s one of those dishes that just my mom and I enjoyed together. Usually, with our hands, bone to the face, without anyone more mature around to police our table manners (chicken wings were another “when dad is away, the girls will play…with our food” kind of dish.)

I’ve recently resurrected this tradition with my own daughter, who is a toddler and not huge on red meat yet, but like me, enjoys anything with a bone that she can gnaw on. Enter: these marinated lamb chops with mint sauce.

Mint sauce for lamb chops

This isn’t your grandma’s mint jelly! Instead, this gluten-free dairy-free mint sauce is packed with bright acid to help tenderize the meat and then offset the fat on the cooked chops.

The mint marinade uses both mint and parsley, which helps maintain the green color, and like a chimichurri or salsa verde, is punched up with red wine vinegar. There’s also fresh lemon juice and lots of zest, which gives the cooked lamb an almost floral flavor. It’s also the secret ingredient in my boneless leg of lamb with rosemary and garlic.

Marinating lamb chops: step by step

Because of all the wonderful acid, the mint sauce also works as a dressing with a simple green salad served on the side.

Though the marinade can be made in advance, if you want it to maintain a maximum green hue, don’t add the lemon juice until the day of. It will be delicious regardless.

Working with lamb chops: some pro tips!

• You can use this mint marinade for lamb chops in a variety of ways: baked, seared or grilled. I’ve included instructions for each method, including lamb chops in the oven, below.
• Lamb stands up well to a long marinade time, so feel free to leave your meat in the mint sauce overnight in the fridge. But for a weeknight meal, a quick 10 minutes at room temperature will do. The lamb rib chops cook so fast, dinner will still be on the table in 20 minutes!
• Ask your butcher for lamb rib chops, and if you like the elegance of having the bone exposed, ask for it to be “Frenched.” This means they scrape away the fat so you can handle the bone with less mess—it makes for great finger food, but is not necessary!
• A whole rack of lamb is simply rib chops before they’ve been separated, so if that’s all they have at the store, you can cut them into chops yourself.
• Alternatively, for a larger group, bake the whole rack of lamb and serve the mint sauce on the side!

Read on for these delicious marinated lamb chops! If you’re looking for another spin on mint sauce, also check out these Greek lamb burger patties which use an herby tzatziki!

With health and hedonism,

Phoebe

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Juicy Seared Marinated Lamb Chops with Mint Sauce

Mint and lamb are a classic pairing. This simple gluten-free mint sauce for lamb chops, which also uses fresh lemon and parsley, does double duty as a marinade and then gets drizzled on top of the seared rib chops. The bright, herby sauce offsets the fatty, juicy lamb perfectly no matter how you cook it—baked, broiled or grilled. It also works for a whole rack of lamb!

The instructions below are for seared lamb chops, but here is how to adjust the cook time for boiling, grilling or baking these lamb rib chops. If you don’t like your lamb chops pink in the center, cook for longer than stated.

Broiled lamb chops: Cook under the broiler for about 5 minutes per side for medium-rare.

Baked lamb chops in the oven: In a 400 degree F oven, bake the lamb chops for about 4 minutes per side for medium-rare.

Grilled lamb chops: Similar to searing, grill the lamb chops over high heat for about 3 minutes per side for medium-rare.

Course Main Course

Cuisine American, Mediterranean

Diet Gluten Free, Low Lactose

Keyword baked, lamb, marinade, quick, Sauce

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 4

Author Phoebe Lapine

Ingredients

• 1 cup mint leaves
• 1 cup roughly chopped parsley
• 1 tablespoon red wine vinegar
• 1 lemon
• 1 garlic clove crushed
• Sea salt
• ¼ teaspoon red pepper flakes
• Olive oil
• 2 pounds lamb rib chops about 12

Instructions

• In a small food processor, combine the mint leaves, parsley, and vinegar. Add the lemon zest and 3 tablespoons of lemon juice, garlic, ½ teaspoon salt, and the red pepper flakes. Pulse until the mint marinade is well-combined, then drizzle in ½ cup olive oil and puree until smooth. Taste for seasoning and add more salt as needed.
• Place the lamb rib chops in a shallow baking dish and pour 1/3 cup of mint sauce on top. With your hands, make sure every nook and cranny of the chops are coated in the mint marinade. Set aside for at least 10 minutes—or transfer to the fridge to sit overnight.
• Heat a large cast iron skillet over medium-high heat. Scrape off any large clumps of marinade and season the chops with more salt. Add a thin layer of oil to the skillet and sear the marinated lamb chops in batches for 2 to 3 minutes per side for medium rare (depending on the thickness of your rib chops – if thicker than an inch, cook longer). See notes above for instructions on grilled, broiled or baked lamb chops. Remove the lamb chops to a platter.
• Serve the marinated lamb chops with the remaining mint sauce drizzled on top or on the side.

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When I was growing up, my mother and I did a lot of baking, and the majority of it was from the classic tome, The Joy of Cooking. I made the classic chocolate chip cookie recipe so many times that I had it memorized. We would often add oats and different mix ins for variety, but every batch still began by creaming the butter with light brown and granulated sugar, before adding the eggs, lots of vanilla extract, flour and baking soda.

As you know, when I reinvent classic baked goods to be gluten-free, I try to rely on only one flour to keep things easy and simple. This dairy-free chocolate chip cookie recipe with coconut flour achieved my perfect childhood cookie!

One thing to note when making coconut flour cookies is that the flour is much denser than regular AP flour or gluten-free cup-for-cup flours on the market. When swapping it in a recipe (see my coconut flour banana bread, for example), coconut flour tends to use exactly halve of a generic flour’s cup measurement. So don’t be alarmed by how little flour is in this gluten-free chocolate chip cookie recipe—a little goes a long way.

Gluten-free chocolate chip cookies with coconut flour step by step:

To make the cookies dairy-free, the butter is replaced with coconut oil. Pay attention that whatever you buy is solid at room temperature, which means it will cream like a butter. Refined versus unrefined or expeller-pressed doesn’t matter as much—just look at what’s happening in the jar.

If you’re looking for a low sugar cookie, this recipe isn’t it! Since we are replacing both the dairy and the gluten, I’ve kept the sugar ratios true to a classic chocolate chip cookie to get the texture I was looking for.

More sugar means it’s a sweeter cookie, yes. But the combo of granulated sugar and brown sugar also means a thinner, chewier cookie with crisp edges and a deep caramel flavor. This is not a light, cakey mound of a cookie. For that type of texture, try this gluten-free skillet chocolate chip cookie!

You are welcome to reduce the sugar to 1/3 cup each of cane and light brown sugar, just note that they won’t spread as much or get as crispy.

And speaking of thin and crispy…

Tips for baking chocolate chip cookies with coconut flour:

• You don’t need to flatten the cookies—place them on the sheet pans in balls or scoops.
• Use two sheet pans as these dairy-free chocolate chip cookies really spread.
• If any of your cookies bake into each other, use a ring cookie cutter or glass to reshape them into a circle while still warm. Just encase the cookie in the glass (face down on the sheet pan) or using the ring mold and spin it around a few times in a wheel motion.
• It’s important to let the cookies cool completely on the pan and not to move them until firm. Especially if you don’t like a crisp and snappy cookie, and choose to under bake these, they will require cooling to firm.

Read on for these delicious dairy-free chocolate chip cookies with coconut flour!

With health and hedonism,

Phoebe

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Chocolate Chip Cookies with Coconut Flour (Dairy and Gluten-Free)

These coconut flour chocolate chip cookies are modeled after the classic Joy of Cooking recipe but made gluten and dairy-free thanks to coconut oil and coconut flour. They have crispy edges, a chewy center, and that deep caramelized sugar flavor that brings me right back to childhood!

If you're not dairy-free, feel free to substitute 1 stick (1/2 cup) of room temperature unsalted butter for the coconut oil. I've tested them both ways and you can't go wrong.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Keyword chocolate, coconut flour, dairy-free, easy, one bowl

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 12 cookies

Author Phoebe Lapine

Ingredients

• ½ cup coconut oil solid at room temperature
• 1/3 cup granulated sugar
• ½ cup light brown sugar
• 1 large egg
• 1 ½ teaspoons pure vanilla extract
• ½ cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup 2 ounces semi-sweet chocolate chips or chunks

Instructions

• Preheat the oven to 350 degrees F and line two sheet pans with parchment paper.
• In a large mixing bowl, beat together the coconut oil, granulated and light brown sugars. If the coconut oil is very solid and clumping you can use a handheld egg beater. Often as you work it, the chunks will soften enough to break down. Cream the dairy-free oil until smooth, fluffy and the sugar is full incorporated.
• Add the egg and vanilla extract and beat until smooth.
• Fold in the coconut flour, baking soda, and sea salt. Once incorporated, stir in the chocolate chunks or chips.
• Place the bowl in the fridge for 5 minutes for the gluten-free chocolate chip cookie batter to firm up. Using a cookie scoop or a rounded tablespoon, divide the dough between the two sheet pans, setting them 3 to 4 inches apart (the cookies spread!). Garnish with flakey Malden sea salt, if you like.
• Bake the cookies for 8 to 10 minutes for softer cookies, or 10 to 12 minutes for crispy cookies. Allow the coconut flour chocolate chip cookies to cool completely on the sheet pan before transferring to an airtight container. The cookies will keep for up to two weeks in the fridge, if you can hold onto them that long.

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When I was writing my most recent cookbook, I knew I wanted to include a recipe for dairy-free mushroom wild rice soup and I tested it to perfection. Wild rice is such an underappreciated grain and especially in soups, it can add bulk and heft while still feeling nourishing.

I took this version a step further adding chicken thighs to the mushroom and wild rice soup, which really makes it feel more like a stew while still being light.

Most chicken wild rice soups are not gluten-free thanks to flour that thickens the broth (think, the type of soup that sticks to your ribs and bread bowls). If you manage to avoid this, they instead use heavy cream to create that rich texture.

As you know from many of my dairy-free soup recipes, I have two secret weapons for creating that thick, creamy texture without any flour or starch.

How to make chicken and wild rice soup dairy-free & gluten-free:

For the mouthfeel, I use coconut milk, which is the creamiest of all plant-based milks, and contrary to popular belief, doesn’t not have an overly tropical flavor when paired with other savory ingredients (in this case, paprika, tamari, and earthy wild rice). It’s what I use in this fan favorite chicken mushroom rice casserole.

The second trick, which I also use in this dairy-free cream of mushroom soup, is to simply puree a third of the soup! I use an immersion blender, but you can transfer 4 cups to a stand blender too. This might seem like a pain, but in my experience, it’s just as quick and easy as creating a roux with gluten-free flour.

Last pro tip: if you want to use the entirety of your cremini mushrooms for this chicken and mushroom wild rice soup, finely chop or mince those stems. They are usually too woody for most dishes, but in long cooked soups they can add extra flavor without messing up the texture.

I know you’ll go nuts for this dairy-free gluten-free one pot dinner. Read on for my chicken wild rice mushroom soup!

With health and hedonism,

Phoebe

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Chicken Mushroom & Wild Rice Soup (Dairy and Gluten-Free!)

This gluten-free chicken mushroom and wild rice soup is so comforting, flavorful and easy, thanks to the addition of coconut milk and a quick puree technique that makes the dairy-free broth ultra creamy without any flour or starch. It's the perfect healthy hybrid of a cream of mushroom soup and a classic chicken and wild rice soup.

Feel free to use other types of mushrooms if you can't find cremini, roughly chopped. See below for a note on using the stems.

For chicken breasts, simply remove the chicken after 30 minutes of simmering so that they don't dry out and proceed with the soup as written.

Course Soup

Cuisine American

Diet Gluten Free, Low Lactose

Keyword dairy-free, easy, mushroom, one pot, stovetop

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Servings 4

Author Phoebe Lapine

Ingredients

• Olive oil
• 1 pound boneless skinless chicken thighs
• Sea salt
• 1 large yellow onion diced
• 2 medium carrots diced
• 8 ounces cremini mushrooms stems removed, sliced (see note)
• 2 large garlic cloves minced
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes optional
• 1 tablespoon tamari or gluten-free soy sauce
• One 14-ounce can full fat coconut milk
• 1 cup wild rice
• 6 cups chicken stock or water
• 1 tablespoon apple cider vinegar

Instructions

• Set a large Dutch oven (with a lid) over medium-high heat. When hot, add a thin layer of olive oil. Season the chicken thighs with salt and arrange in an even layer in the pan. Sear the chicken on both sides until golden brown, about 8 minutes total. Remove to a plate.
• Add the onions and carrots to the pot, along with another glug of olive oil, if necessary. Sauté the veggies until soft, about 5 minutes. Add the mushrooms, garlic, and paprika. Continue cooking until the mushrooms have reduced in size and the garlic is fragrant, 3 minutes more.
• Pour in the tamari or soy sauce and the coconut milk, then season with ½ teaspoon salt. Stir in the wild rice. Return the chicken to the pot and cover with the stock or water. Bring to a boil over high heat. Reduce the heat to medium-low, cover and cook for 45 minutes, or until the rice is tender and the chicken is falling apart.
• Remove the chicken piece to a bowl and shred with two forks. Meantime, continue to cook the soup uncovered for 15 minutes until more of the wild rice has bloomed.
• Off the heat, using an immersion blender, puree roughly 1/3 of the soup in the pot, or transfer 3 cups of soup to a standard blender to puree, then reincorporate in the pot. You want the dairy-free soup base to be cloudy and creamy looking, but still have plenty of
• Return the chicken to the gluten-free wild rice soup and add the vinegar. Stir to incorporate and taste for seasoning. Ladle the chicken mushroom and wild rice soup into bowls and enjoy!

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Notes

If you want to use the mushroom stems, finely chop or mince and add them to the pot with the onions. 

I would say that I’ve been making latkes once a year for the last 20 years, except that thanks to my catering days, it ended up being a lot more than that. I’ve made latkes using every possible method, and many different vegetables in place of the potatoes.

When I became gluten-free 14 years ago, I started playing around with gluten-free latkes. The main element in a classic latke that needs to be swapped is either the flour or the matzoh meal. I’ve always been team flour, and luckily, that is an easier thing to source than GF matzoh meal.

Since there’s so little flour in latkes to begin with, you can get away with using several different types of gluten-free flour. My favorite is white rice flour because it is light and neutral. It’s what I’ve always used in these gluten-free sweet potato fritters, but you can always substitute AP gluten-free flour.

Gluten-free latke making step by step:

A few other notes on making the best classic latkes (gluten-free or otherwise):

• The best texture comes from hand grating the potatoes and onion. This is laborious, but I also think it’s an important Jewish rite of passage to lose a few flecks of knuckle skin on the box grater. That said, for a larger group, you can use a food processor.
• Squeeze out as much moisture as possible from the potato mixture using a kitchen rag.
• Pan-frying the latkes will render the crispiest outside. But unless you want to be standing in the kitchen all night covered in oil, I’d suggest making them ahead and then re-crisping the latkes in a 425 degree F oven for 5 to 10 minutes before you serve them. This hybrid method is the ticket to the crunchiest outside even if you’re making them right before eating.
• To create the fluffiest inside, baking soda is key (it also helps them brown better).
• My preference is to maximize that crispy texture, so I use smaller scoops (shallow tablespoons) and spread the potato mixture as thin as possible in the pan.

If you want to switch up the base of the latkes, you can substitute sweet potato, parsnips, or even brussels sprouts! And cabbage also works (like in the Japanese version –  gluten free okonomiyaki.

Read on this easy gluten-free latke recipe and you can find plenty of more gluten-free Hannukah recipes here!

With health and hedonism,

Phoebe

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Classic Crispy Gluten-Free Latkes

These pan-fried classic latkes are extra crispy on the outside and fluffy on the inside, thanks to a gluten-free mix of white rice flour and baking powder. The potato pancakes are easy to make ahead in bulk for your next Hanukkah party and bake in the oven until crunchy again!

Top the latkes with sour cream (or dairy-free alternative), chives, capers, caviar, or lox!

Course Appetizer

Cuisine American

Diet Gluten Free, Kosher, Low Lactose, Vegetarian

Keyword baked, easy, jewish, pan-fried, potatoes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Phoebe Lapine

Ingredients

• 2 large Russet potatoes 1 pound
• 1 large sweet onion quartered
• 2 large eggs
• ½ cup white rice flour
• 1 teaspoon fine sea salt
• 1 teaspoon baking powder
• Avocado oil safflower oil or other neutral oil, for frying

Instructions

• Using the largest hole on a box grater or a coarse grating blade in a food processor, grate the potatoes and onion. Place the grated mixture in a clean dish towel and squeeze until all the liquid is released. Transfer the dried out potato mixture to a large mixing bowl.
• Toss the grated potato with the eggs, white rice flour, sea salt and baking powder.
• In a large cast iron skillet, heat a generous layer of oil over medium-high heat. Once the oil is hot but not smoking, add the latke batter in heaping tablespoons to the pan (6 to 8 at a time depending on the size of your skillet). Cook until golden brown and crispy on both sides, about 3 to 5 minutes, using a flat metal spatula to flip.
• Transfer the cooked latkes to a paper towel lined plate and repeat with the remaining potato mixture.
• The latkes can be made in advance and reheated on a sheet pan at 425 degrees F for 5 to 10 minutes, until sizzling. If you find they aren’t as crispy as you want, this method also will ensure they are. Alternatively, you can freeze the latkes and reheat using this method for 15 to 20 minutes.
• Serve with your choice of fixings: crème fraiche or sour cream, chives, caviar, capers and/or apple sauce.

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There ain’t no shame in the store-bought shortcut game. Especially since becoming a mom, I’ve relied more than ever on pantry flavor starters and frozen options. The problem is when you follow a specific diet, like gluten-free or dairy-free, those shortcuts are a lot harder to come by.

A Mississippi pot roast is by definition a quick fix dish, usually involving only 5 ingredients: boneless beef chuck (a relatively affordable cut of meat), Hidden Valley ranch mix, au jus gravy packets, pepperoncini and butter. It’s a dump and stir, set and forget recipe in the best possible way. The only problem? The ranch mix has dried buttermilk (dairy) and the gravy has wheat (gluten).

Here’s the thing though: making a from scratch dairy and gluten-free Mississippi pot roast only takes a few minutes longer than opening the pre-measured packets. I discovered something similar when pioneering your fan favorite Jewish brisket recipe.

My gluten and dairy-free version still uses all pantry ingredients you probably already have in your cupboards.

Dutch oven Mississippi Pot Roast Step by Step:

Here are the ingredient swaps you’ll need:

• For the hidden valley packet: you’ll use a mixture of dried parsley, dill and chives. You can opt for two of the three if that’s all you have on hand. Dill and chives are the more pronounced herbs. Onion and garlic powder complete the flavor profile – it’s the same combo I perfected for my dairy-free ranch recipe!
• For the gravy packet: A good beef stock (or concentrate like this) is all you need. To thicken the sauce as it simmers, I’ve created a slurry with cornstarch or arrowroot starch and some gluten-free soy sauce for more umami.
• For the butter: You can use regular unsalted butter if you’re not dairy-free, otherwise choose a plant-based option. While the ranch mix has dried milk, I’ve found it to be such a small quantity you don’t need to replace it with anything. The butter adds all the richness you need. This recipe uses much less than the average recipe. This is not to be “healthy” but rather because the beef has so much natural fat you don’t need the butter for anything other than flavor. A little goes a long way. When I’ve tested this recipe, I’ve found the sauce is too fatty and doesn’t resemble a gravy when you use more.

My favorite element of this recipe is the pepperoncini, so don’t skip this! It adds acid and heat to cut the fattiness of the slow cooked beef chuck roast.

As for the meat itself, I’ve offered notes in the recipe below on how you can prepare your boneless beef chuck to cut down on the cooking time. You can easily use a brisket for this (though it might take a little longer) like in this slow cooker brisket recipe.

Since we are using a Dutch oven, I sear the meat first to add more depth to the gravy. If you are using the slow cooker method, you can skip this step for convenience.

If you’re using a thicker cut of boneless beef chuck, you’ll want to use an 8-quart oval braiser or Dutch oven, but if your meat takes up more surface area, you’ll want a 9 quart round.

Read on for this absolutely delicious homemade Mississippi pot roast that is easy to throw together for a weeknight or can feed a crowd.

With health and hedonism,

Phoebe

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Dutch Oven Mississippi Pot Roast (Gluten and Dairy-Free!)

This fall-apart tender beef chuck roast uses a homemade seasoning mix and from scratch gravy to give you all the flavor of a classic Mississippi pot roast without gluten, dairy or other additives! Made in a Dutch oven, the meal is easy and hands-off, with instructions for a slow cooker method too!

Regarding the cook time, you’ll need about an hour per pound of meat. However, this is more dependent on the thickness of your boneless chuck roast. To decrease the overall cook time, you can slice your roast in half width-wise to create two thinner pieces of meat. Sear each separately and then once they’ve shrunk, you should be able to nestle them side by side in your Dutch oven (choose one that has as much surface area as possible – like this 9 quart round).

To create the from scratch ranch blend, you’ll need dried parsley, chives and dill. However, I think the parsley is the least dominant flavor, so if you want to reduce your ingredient list, this is the one to cut. You can just up the quantity of the other two.

To make this in a slow cooker, place the beef chuck roast (searing optional) in the crock pot and cover with the seasoning mix. Reduce the beef broth to ½ cup and keep all the other measurements the same. Cook on high for 6 to 8 hours or until tender.

Course Main Course

Cuisine American

Diet Gluten Free, Kosher, Low Lactose

Keyword beef chuck, boneless, crock pot, dairy-free, slow cooker

Prep Time 10 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Servings 6

Author Phoebe Lapine

Ingredients

• 3 to 4 pound boneless beef chuck roast
• Sea salt
• Olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried chives
• 1 teaspoon dried dill
• 1 teaspoon dried parsley optional; see note
• 1 cup beef broth see note
• ¼ cup liquid from jar of pepperoncini
• 2 tablespoons tamari or gluten-free soy sauce
• 2 tablespoons cornstarch or tapioca starch
• 2 tablespoons unsalted butter or dairy-free butter cut into pieces
• 8 pepperoncini

Instructions

• Preheat the oven to 325 degrees F.
• On a clean work surface, season the beef all over with salt and pepper.
• Place a large (8 to 9-quart) Dutch oven over high heat. Add a thin layer of olive oil and sear the beef on all sides until browned, about 10 minutes total.
• Meanwhile, in a small mixing bowl, combine the garlic powder, onion powder, parsley, dill, and chives.
• When the beef is browned, remove the Dutch oven from the heat and add the beef broth. Use your spatula to scrape up any brown bits that have formed on the bottom on the pan. Use tongs or a spatula to lift the roast so you can get underneath it.
• Sprinkle the garlic herb mixture over the pot roast.
• In a liquid cup measure, combine the pepperoncini liquid and tamari or gluten-free soy sauce. Whisk in the cornstarch to create a slurry and add it to the juices in the pot, followed by the pepperoncini and pats of butter.
• Cover the Dutch oven and bake the gluten-free pot roast for 3 to 4 hours (depending on the weight and thickness of the roast, see notes) or until the meat is fork tender.
• Remove from the oven and allow the beef chuck roast to rest for about 10 minutes. Remove the meat to a plate and shred with two forks. Whisk the remaining sauce to reincorporate the fat into the gravy. Taste the sauce for seasoning and add more salt or pepperoncini brine as needed. Transfer the meat to a platter and drizzle the pan juices on top. Alternatively, you can shred directly in the pot and serve it right in there! The Mississippi pot roast tastes great served over dairy-free mashed potatoes.

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When I was early on in my catering career, I got a request for a whole duck roast for a pre-Christmas dinner. It was my nightmare, but I accepted anyway.

As a result, I found myself down the rabbit hole of duck research and discovered a new technique. It’s hard to get a perfectly cooked duck breast when you roast the whole bird. It always ends up overly grey and dry when you match the cook time of the legs, so some people will remove the breast and then return the bird to the oven to continue cooking.

This was an aha moment for me, as I always feel the same thing happens to whole turkey roasts. And it inspired a new tradition in our family: to oven roast boneless turkey breast instead of the whole turkey.

Whether you’re hosting a smaller group for a dinner party or holiday, this method for a turkey breast roast is easy, relatively quick and renders perfectly moist white meat every time.

I use the Ina Garten method of stuffing the turkey breast roast with a compound garlic butter so that every slice is perfectly seasoned. My herb of choice is thyme, but you can easily use rosemary, oregano or any other woody herb. The butter is finished with a little honey that gives the breast a slight sweetness without being cloying.

Roasted Boneless Turkey Breast Step by Step

You can also add a little Dijon mustard to the butter since it pairs so nicely with roasts (it’s the marinade for this baked pork loin too).

The honey baked turkey roasts for just over an hour, first at 450°F to render the fat from the skin, then low and slow at 325 for 45 minutes to an hour, or until a thermometer inserted into the thickest part registers 165°F.

Turkey breast roast pro tips:

• Ask for a split boneless turkey breast, which means just one of the two breasts, with the skin on.
• Let the turkey thaw for at least 24 hours if you are buying a frozen boneless turkey breast.
• If you have the space, place the turkey on a sheet pan uncovered in the fridge. This will help dry out any lingering moisture on the turkey and allow the skin to brown better.
• Salting the turkey overnight will also create an even more flavorful, well-seasoned bird.
• Make sure the rack is in the center of the oven so the butter doesn’t burn on the bottom of the pan.
• If you have a wire rack, this will keep the bottom of the turkey from scorching, but it’s honestly not necessary.
• Any butter that collects on the pan can be used to brush / baste the turkey breast skin as it roasts.

Though I tend to make a lot of dairy-free recipes, when it comes to special occasions, nothing beats butter. If you’re dairy-free feel free to use a plant-based butter, but be extra careful of burning.

Some great sides to pair with the oven roasted boneless turkey breast include this gluten-free green bean casserole and these dairy-free scalloped potatoes.

With health and hedonism,

Phoebe

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Honey-Herb Boneless Turkey Breast Roast

This boneless turkey breast is stuffed with honey butter and thyme, oven roasted at high heat to ensure crispy skin, and then slow baked for the most juicy, tender slices. If you’re hosting a smaller Thanksgiving or just want to enjoy baked turkey on a weeknight, this naturally gluten-free recipe couldn’t be easier.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword baked, christmas, oven, roasted, thanksgiving, turkey

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4

Author Phoebe Lapine

Ingredients

• One boneless turkey breast about 2 pounds, ideally skin-on and split
• Sea salt
• 1/2 cup unsalted butter 1 stick, at room temperature
• 1 tablespoon honey
• 2 garlic cloves minced
• 2 teaspoons fresh thyme leaves chopped

Instructions

• Preheat the oven to 450 degrees F and position a rack in the center of the oven.
• Arrange the turkey on a sheet pan. Pat dry with paper towels and season thoroughly with salt and pepper.
• In a small mixing bowl, combine the butter, honey, garlic and thyme leaves. Season with ½ teaspoon salt and stir until well-mixed.
• Separate the turkey skin from the breast and carefully scoop half the herb honey butter under the skin. Use your fingers to smear the butter around so it gets into every nook and cranny. It’s ok if there’s a thick layer of butter – that will keep the turkey moist! Slather the remaining butter on top of the turkey so it’s completely covered. It might sip and slide around, so you can always put the bowl in the microwave to melt it and then brush it on.
• Place the turkey breast roast in the oven and cook in the high heat for 10 to 15 minutes. Reduce the temperature to 325 degrees F and continue cooking for about 45 to 60 minutes (15 minutes per pound) or until the internal temperature reaches 165 degrees. Remove the turkey breast roast halfway through an brush the skin with the butter collecting at the bottom of the pan for extra golden brown skin.
• Remove the turkey from the oven and transfer to a clean work surface. Allow the turkey to rest for at least 20 minutes before carving. Then cut the baked boneless turkey breast into slices and serve on a platter. Feel free to turn the pan drippings into this gluten-free gravy!

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If you look through my gluten-free recipe archive, it might seem like my mission over the last decade has been to recreate every casserole that contains cream of mushroom soup with a homemade version.

The obsession began with dairy-free tuna noodle casserole, which is one of my dad’s all-time favorite dishes (and a cult fan favorite over here). When I developed this recipe, I discovered a few things.

First, coconut milk is an amazing chameleon when you add the right seasonings. It is the creamiest of all dairy-free milk options, but many are afraid to use it in classic all-American dishes because they think the flavor will be overpowering.

Dear reader, this is not so!

In this fresh green bean casserole from scratch, I use a similar formula to transform the coconut milk bechamel into a canned cream of mushroom soup dupe.

Fresh green bean casserole step by step:

Dairy-Free Green Bean Casserole Testing Notes:

• The mushrooms get sauteed with shallots, then deglazed with white wine and tamari. This adds plenty of acid and adds to the umami of the mushrooms.
• The coconut milk is thickened with a roux of gluten-free white rice flour (you can use AP or whatever you have on hand!) and plant-based butter.
• A few red pepper flakes add heat, while finishing the dairy-free bechamel with fresh lemon juice completely erases the coconut flavor.

Just as it did in this chicken mushroom rice casserole, the mushroom base gives the dairy-free green bean casserole a rich and creamy body and so much flavor in under 30 minutes.

To cut down on time, I use French haricot vert, which are thinner and more delicate, and blanch the fresh green beans until al dente. The simple sauce is thick enough that you don’t need to bake the green beans for any longer with it—just add the gluten-free breadcrumb topping and brown it under the broiler!

The beauty of using fresh green beans is that they should maintain some bite. I hate an overcooked green bean—you might as well just use canned!

And because the sauce doesn’t need to be reduced further, there’s no reason to bake the casserole to death.

If you’re making this as a Thanksgiving side along with these dairy-free scalloped potatoes, I’d recommend making it in advance and then baking off in the casserole to reheat. Read on for instructions on this and the full dairy-free green bean casserole recipe!

With health and hedonism,

Phoebe

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Dairy-Free Green Bean Casserole (No Canned Soup!)

This classic casserole uses fresh green beans, a homemade dairy-free bechamel from coconut milk, and a simple gluten-free breadcrumb topping. With caramelized shallots and mushrooms, you’ll get all the flavor of a canned soup from scratch in under 30 minutes!

Course Side Dish

Cuisine American

Diet Diabetic, Gluten Free, Kosher, Low Lactose, Vegan, Vegetarian

Keyword casserole, coconut milk, dairy-free, green beans, oven, quick

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Phoebe Lapine

Ingredients

• 1 1/2 pounds fresh French green beans haricot vert, trimmed
• 4 tablespoons plant-based butter
• 2 medium shallots thinly sliced
• 8 ounces cremini mushrooms stems removed and thinly sliced
• 1 tablespoon gluten-free tamari
• 1/4 cup dry white wine
• 3 tablespoons white rice flour or all-purpose gluten-free flour
• One 14-ounce can full-fat coconut milk
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon red pepper flakes optional
• 1/2 cup gluten-free breadcrumbs or panko

Instructions

• Preheat the broiler.
• Bring a large pot of salted water to boil.
• Blanche the green beans until vibrant and al dente, 3 minutes. Drain and rinse with cold water.
• In a large cast iron pan or oven-proof casserole dish, melt 1 tablespoon of plant-based butter over medium-low heat. Add the shallots and mushrooms, and cook until the mushrooms are tender, about 5 minutes. Deglaze the pan with the tamari and wine and cook until all the liquid has nearly been absorbed by the vegetables, about 3 minutes. Season lightly with salt. Turn the heat off and scrape the mushroom mixture into a bowl. Set aside.
• Add the remaining plant-based butter to the pan and melt it over low heat. Whisk in the gluten-free flour then pour in the coconut milk. Whisk or stir with a wooden spoon until there are no lumps. Turn the heat back up to medium and simmer the sauce until is thick enough to coat the back of a spoon, stirring continuously, about 5 minutes. Remove from the heat.
• Off the heat, add the mushroom mixture, salt and red pepper flakes (if using) to the dairy-free béchamel. Stir until combined. Gently fold in the fresh green beans until fully distributed. Top with breadcrumbs and broil until lightly browned, about 2 minutes. Serve immediately or reheat in a 375 degree F oven for 10 minutes before you’re ready to eat.

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