Day 1: Buckwheat Pasta with Summer Squash, Tomato and Ricotta
Despite “wheat” in its name, buckwheat isn’t actually wheat. It’s gluten-free and adds delicious richness and texture to this summer pasta.
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Day 2: Gluten-Free Chocolate Chile Cakes
Sweet-sticky dates and cooked beets are the base for these flourless chocolate cakes. The tangy yogurt frosting, coupled with a little heat from cayenne and crushed red pepper, makes them fun to eat.
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Day 3: Lettuces with Parmigiano, Radish and Dill Pickle Vinaigrette
Chef Hugh Acheson combines just three ingredients (lettuce, radishes and Parmigiano-Reggiano) in this delightful salad. The key is in the dressing, which is just a basic red wine vinaigrette blended with a tasty dill pickle.
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Day 4: Grilled Skirt Steak with Green Sriracha
Southeast Asian coconut, chiles and kaffir lime creates a green sriracha, a Thai-style hot sauce.
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Day 5: Quinoa Carbonara
Carbonara gets a makeover with quinoa in the place of pasta, making for a delicious and gluten-free alternative to the traditional Italian comfort dish.
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Day 6: Gluten-Free Green Bean Casserole
Instead of a flour-based béchamel, this green bean casserole is thickened with a little corn starch to keep it gluten free.
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Day 7: Scallops with Blood Orange, Fennel and Pistachio
This easy and delicious salad features sweet, plump seared sea scallops on a Sicilian-style salad with briny green olives and fried capers.
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Day 8: Gluten-Free Shrimp and Sausage Gumbo
This gluten-free take on the beloved Cajun dish employs toasted mochiko rice flour to replicate the signature roasted roux that is traditionally used to prepare gumbo.
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Day 9: Creamy Buckwheat Pasta with Wild Mushrooms
The intensely earthy flavor of buckwheat is rich and luxurious here with creamy mascarpone, silky mushrooms and runny eggs.
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Day 10: Gluten-Free Waffles Rancheros
Masa harina, a flour made from corn, is added to these gluten-free waffles to give them a sweet, grainy flavor.
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Day 11: Vegetable Rainbow Salad
This salad brilliantly combines some of our favorite ingredients into one amazing recipe—pickled vegetables, uncommon produce, ancient grains and a cross-cultural dressing that includes miso and chipotle chile in adobo.
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Day 12: Sweet Breakfast Quinoa
Quinoa is naturally loaded with protein and fiber. This syrup-sweetened version is perfect in the morning.
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Day 13: Grilled Polenta and Radicchio with Balsamic Drizzle
This relatively simple dish of grilled polenta and radicchio proves it’s possible to create something deeply delicious, substantial, vegan and gluten-free with just a handful of ingredients.
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Day 14: Grilled Salmon with Preserved Lemon and Green Olives
Omega 3-rich salmon is grilled until the skin is crisp. Green olives add more heart-healthy fat and a hit of cell-protecting vitamin E.
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Day 15: Gluten-Free Chicken Parmesan
Coating chicken cutlets with gluten-free corn flakes updates this Italian classic.
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Day 16: Ultimate Gluten-Free Chocolate Chip Cookies
Made with gluten-free oat flour, semisweet chocolate and light brown sugar, these deliciously crispy cookies are a fantastic treat that can take just 35 minutes to make.
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Day 17: Gluten-Free Pepperoni Pan Pizza
These gluten-free personal pizzas have a perfectly chewy crust. Look for the ingredients in this recipe at well-stocked health food stores.
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Day 18: Crispy Gluten-Free Pork Potstickers with Sesame Dipping Sauce
These excellent gluten-free dumplings are made with sweet rice flour, Napa cabbage leaves, ground pork and tamari. Leftover filling can be made into a delicious patty.
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Day 19: Spinach and Smoked Salmon Salad with Lemon-Dill Dressing
This refreshingly crunchy salad makes for an excellent spring lunch or super quick dinner.
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Day 20: Gluten-Free Fried Chicken
Using gluten-free corn flakes for the crust of this delicious fried chicken is a simple and modern twist.
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Day 21: Salted Butterscotch Blondies
Chewy but still crisp around the edges, these sweet blondies get a sprinkling of flaky sea salt just before baking.
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Day 22: Shake-and-Fry Shrimp Rolls
The fried shrimp in these coleslaw-topped rolls get tossed with crushed rice cereal so they’re both gluten-free and extra crisp.
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Day 23: Fresh-Chorizo-and-Potato Tacos
Corn tortillas are the best choice for a gluten-free taco.
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Day 24: Crispy Kale with Lemon-Yogurt Dip
"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips,” chef Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy.
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Day 25: Yucca Empanadas
Yucca, which is gluten-free, is a ubiquitous root vegetable. Here, it’s turned into a dough for fried empanadas, a typical street food in Iquitos, the largest city in the Peruvian rain forest.
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Day 26: Dunked Dulce de Leche Dougnuts
These fantastic gluten-free doughnuts are made with light brown sugar and dulce de leche, a sweet, caramelized milk, which doubles as a delicious glaze.
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Day 27: Roasted Delicata Squash with Quinoa Salad
For a terrific vegetarian main course, quinoa is tossed with arugula, apple, raisins and fresh herbs, then spooned into a halved baked squash.
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Day 28: Thai Ground Pork Salad
Larb (or laab) is an addictive appetizer of ground meat spiked with chiles, lime juice and fish sauce and served with lettuce leaves for wrapping. Be sure to use a gluten-free fish sauce.
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Day 29: Gluten-Free Winter Squash Gnocchi
No need for eggs here; squash puree and nutritious buckwheat flour partner well together, allowing for just the right soft structure. The gnocchi are gluten-free and can be vegan if ghee is substituted with coconut oil or vegan butter.
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Day 30: Roast Chicken with Salsa Verde and Roasted Lemons
This crisp and juicy roast chicken from star chef Jonathan Waxman of NYC’s Jams is perfect with his chunky seven-herb salsa verde.
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