Gluten-free - Page 49

A bright and tangy pickled pepper and onion relish ready in 25 minutes, perfect on burgers, tacos, and sandwiches.

Juicy salmon fillets topped with fresh mango salsa, lime, cilantro, jalapeno, and red onion for a fast seafood dinner.

A chilled strawberry Southern sweet tea made with brewed black tea, fresh berries, lemon, and a quick homemade syrup.

Cold watermelon sticks dusted with chili-lime seasoning and served with a creamy coconut lime dip.

Juicy grilled chicken topped with a lemony parsley-olive sauce made with Castelvetrano olives, fresh herbs, olive brine, and Fresno chile.

Sweet and salty almond brittle that shatters cleanly, made with six pantry ingredients in about 30 minutes.

Classic stovetop chocolate fudge cooked to soft-ball stage, cooled, beaten, and cut into rich squares.

Tender chicken enchiladas baked in a creamy avocado salsa verde sauce with Monterey Jack, cilantro, and lime.

Bright and tangy quick pickled sweet peppers and onions with a zesty kick, ready in 30 minutes for tacos, salads, and sandwiches.

Soft, buttery homemade caramel candy with a clean slice, chewy pull, and rich vanilla finish.

Tender beets pickled in a sweet-tangy apple cider brine with warm spices. A simple refrigerator pickle that is ready in hours and keeps for weeks.

Tender zucchini boats packed with seasoned ground beef and melted cheese, baked in a simple tomato sauce for an easy weeknight dinner.