Gluten-free - Page 29

Bone-in chicken thighs seared until golden, brushed with a honey mustard herb sauce, then baked until juicy and glossy.

Fork-tender slow cooker corned beef with cabbage, potatoes, carrots, onion, and a savory broth for an easy hands-off dinner.

Tender red potatoes folded with cream cheese, bacon, cheddar, jalapenos, and green onions for a bold, creamy cookout side.

Citrusy no-bake lemon turmeric energy bites made with dates, oats, almond butter, chia, hemp, and coconut.

A fast low-carb zucchini Pad Thai with shrimp, egg, crunchy vegetables, peanuts, lime, and a tangy tamarind sauce.

A simple Persian garlic pickle made with whole garlic heads, vinegar, salt, and time until mellow, tangy, and soft.

Crisp shredded carrots tossed with ginger, rice vinegar, sesame oil, honey, herbs, and toasted sesame seeds for a bright 15-minute side.

Tender beef, potatoes, carrots, and onions slow-cooked in a rich, savory gravy until the meat falls apart.

Baked mushroom, quinoa and red pepper veggie balls with a crisp edge, tender center, and savory plant-based flavor.

Warm cinnamon apples tucked into rice paper wrappers and baked until lightly crisp for an easy gluten-free apple pie dessert.

Halloween deviled eggs with blue spiderweb egg whites, creamy tangy filling, and black olive spiders for an easy party appetizer.

A creamy no-mayo avocado and tuna mix with lime, herbs, celery, red onion, and jalapeno for a quick lunch or snack.