This Week's Gluten Free Dinner Menu
Veggie Spring Rolls, Lemon Pasta & more...
Hello!
I'm in my second week of summer classes, taking anatomy and biochemistry, and it will be a busy summer! With the heat rising in Boston, I've decided to make more "portable" dinners so we can eat outside. I'm thinking of meals like tacos, sandwiches, and salads instead of pasta and soups, which are less appealing in the heat. If you have any ideas for meals that are easy to transport to an outdoor location, please let me know in the comments!
Links & Discounts:
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A few reminders before jumping into the recipes:
Grocery Shopping: I primarily shop at Misfit Market for fresh, organic ingredients delivered to my door. To get you started, they're offering $10 off your first order.
Recipe Adjustments: I simplify recipes for practicality, reducing ingredient lists without sacrificing flavor. I'll share these tweaks with each recipe.
Prep Routine: Sundays are my prep days—chopping and storing, but not cooking meat ahead to maintain taste.
Personal Preferences: I often omit garlic and prefer butter to oil for flavor.
Now, let's get to the menu:
Sunday: Wild Rice Chicken Salad
Prep: Chop celery and store submerged in water in the fridge. Cook wild rice in advance and store in the fridge.
Notes: none!
Kitchen Tools: mixing bowls – my fav from Golden Rabbit.
Recipe:
Ingredients:
1 cup cooked wild rice
3 chicken breasts shredded
½ cup celery
¼ cup chopped pimento
½ cup mayonnaise
1 teaspoon lemon juice
1 teaspoon salt
¼ teaspoon black pepper
Instructions:
Cook and shred the chicken breasts.
In a mixing bowl, combine the cooked chicken with cooked wild rice, chopped celery, and chopped roasted red peppers.
Add mayonnaise, fresh lemon juice, salt, and pepper to the chicken mixture.
Mix well to combine all the ingredients.
Monday: Veggie Spring Rolls with Peanut Sauce
Prep: Shred cabbage and store in the fridge. Chop carrots into sticks and store submerged in water in the fridge. Store washed and dried cilantro in a jar with water covered with a plastic bag.
Notes: For the Peanut Sauce, combine ¼ cup peanut butter, 2 tablespoons gluten-free soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and a bit of warm water. Whisk until smooth. For veggies, use cucumber, cabbage, carrot, and cilantro. Omit shallots and rice vermicelli noodles.
Kitchen Tools: cutting board
Tuesday: Mushroom Lemon Chicken Pasta
Prep: Slice mushrooms and store in the fridge.
Notes: Omit garlic and flour, use a regular onion instead of a shallot, use gluten free pasta, omit all the fresh herbs and peas, omit creme fraiche.
Kitchen Tools: cutting board, skillet – my fav!
Wednesday: Lemon Roasted Salmon, Cabbage Salad, Baked Potato
Prep: none!
Notes: The salad dressing is made with 1 spoonful dijon mustard, 1 tablespoon lemon juice, ½ cup olive oil, salt, and pepper. Top baked potatoes with pads of butter and salt and pepper.
Kitchen Tools: baking sheet
Recipe:
Ingredients:
2 salmon filets, etc
Shredded cabbage
1 lemon
2 baked potatoes
Instructions:
Preheat the oven to 400 degrees.
Add potatoes to oven (make sure to poke little holes in them)
Place the salmon filets on a baking sheet, season with salt, pepper, and lemon juice, and roast for 15-20 minutes until cooked through.
Toss the thinly shredded cabbage with the vinaigrette.
Top baked potatoes with butter, salt, and pepper before serving.
Thursday: Miso Honey Chicken with Rice and Carrots
Prep: chop carrot sticks and store in water in the fridge
Notes: Use carrots instead of asparagus, Omit garlic and chili garlic sauce, substitute honey with granulated sugar if needed, and choose olive oil for a neutral oil option. I have also used maple syrup instead of honey in the past. Use ground ginger.
Kitchen Tools: skillet — my fav!
I hope you enjoy your dinners this week. Let me know if you have any requests!
Love,
Kate
Thanks for sharing these recipes - they look delicious!
Can’t wait to try these! Perfect for summer!