Gluten-free - Page 30

Tender roasted acorn squash filled with sausage, wild rice, apple, spinach, cranberries, and parmesan for a cozy main dish.

A bright zucchini noodle pad Thai with shrimp, egg, peanuts, bean sprouts, and a tangy tamarind-lime sauce.

Smoky roasted eggplant mashed with tahini, lemon, garlic, and olive oil into a creamy baba ganoush dip.

Soft dates filled with pistachio butter, dipped in dark chocolate, and finished with chopped pistachios.

Tender baked pears finished with honey, berries, toasted walnuts, and blue cheese for an easy sweet-savory dessert.

A spicy, tangy finishing salt made with coarse salt and sriracha, dried low and slow until crisp.

Fresh Jamaican Jerk Sauce with Scotch bonnet heat, pimento warmth, thyme, lime, garlic, and scallions.

Thin cucumber slices baked low and slow with vinegar, garlic, dill, and paprika until light, crisp, and snackable.

A warm, scoopable cheese dish with cream cheese, ricotta, roasted garlic, melted mozzarella, and a sweet hot honey finish.

Golden chicken breasts finished with mushrooms, crisp prosciutto, lemon butter, basil, and melted fontina cheese.

Tender steak, roasted spaghetti squash, spinach, and sun-dried tomatoes tucked into a creamy Gorgonzola Alfredo sauce.

Tender roasted cabbage wedges brushed with Irish mustard butter, finished with cheddar, herbs, and crisp browned edges.