Tag: GlutenFree

Peanut Rolls
October 17, 2025

Peanut Rolls

These easy peanut rolls are a great appetizer or snack! Use your favorite veggies and herbs here. Cilantro, thinly sliced cucumber, or bean sprouts would all be good additions. Prep Time: 10 minutes minsCook Time: 5 minutes minsServes 2 Ingredients For the mushrooms For the …

Appetizers, Simple
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by CookDiaries
Avocado Cucumber Sushi Roll
October 15, 2025

Avocado Cucumber Sushi Roll

Avocado Cucumber Sushi Rolls are fresh, light, and effortlessly satisfying. Creamy avocado and crisp cucumber are wrapped in tender sushi rice and nori, making them a simple yet elegant bite that’s perfect for lunch, dinner, or a healthy snack. Prep time 30 minsCook time 45 …

Simple
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by CookDiaries
Roasted Cauliflower Salad
October 14, 2025

Roasted Cauliflower Salad

This bright, hearty cauliflower salad is filled with pickled onions, arugula, dried apricots, and a creamy tahini dressing. It’s a great make-ahead lunch or dinner side dish. Vegan and gluten-free.

Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Serves 4 as a side, 2-3 as a main

Ingredients

Florets from 1 small head of cauliflower

Extra-virgin olive oil, for drizzling

2 cups arugula

1/2 cup cooked Lemon-Herb French Green Lentils

Lemon wedges, for squeezing and serving

1/2 cup Tahini Sauce

¼ cup Pickled Onions

¼ cup pine nuts, sliced almonds, or pepitas

4 dried apricots or dates, diced

¼ cup chopped olives or 1 tablespoon capers

Microgreens, optional

Instructions

  • Roast the cauliflower. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the cauliflower florets with drizzles of olive oil and pinches of salt and pepper and roast for 20 to 25 minutes, or until browned around the edges.
  • In a medium bowl, toss the arugula and roasted cauliflower with a drizzle with olive oil, a squeeze of lemon, and a pinch of salt. Spread onto a platter and drizzle ⅓ of the tahini sauce on top. Sprinkle on the lentils, the pickled onions, pine nuts, apricots, and olives. Drizzle with the remaining tahini dressing (or as much as you like) and top with microgreens, if using. Season to taste and serve.
Soups & Salads
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by CookDiaries
Banh Mi Sandwich
October 13, 2025

Banh Mi Sandwich

This yummy banh mi recipe is a vegetarian version of the popular Vietnamese sandwich. I stuff it with seared tofu, pickled carrots and daikon, cucumbers, jalapeños, and more! Prep Time: 20 minutes minsCook Time: 20 minutes minsServes 4 Ingredients Pickled Veggies Tofu Marinade Instructions Notes …

Dinner & Lunch
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by CookDiaries
BBQ Sauce
October 9, 2025

BBQ Sauce

This homemade BBQ Sauce is bold, tangy, and smoky with just the right touch of sweetness. Perfect for brushing over grilled meats, serving as a dip, or drizzling on sandwiches, it’s the ultimate condiment that brings big flavor to every bite. Prep Time: 5 minutes …

Liquid Gold
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by CookDiaries
Avocado Sauce
October 7, 2025

Avocado Sauce

Avocado Sauce is creamy, fresh, and full of flavor. Smooth and versatile, it’s perfect for drizzling over tacos, tossing with salads, or using as a dip an easy way to add richness and a burst of freshness to any meal.

Ingredients

  • 1 ripe avocado, peeled, pitted, and roughly chopped
  • 1 large handful fresh cilantro, finely chopped
  • 3 tablespoons fresh lime juice
  • 3 tablespoons mayonnaise*
  • ½ teaspoon kosher salt

Instructions

  • Place the avocado, cilantro, lime juice, mayonnaise, and salt in the bowl of a food processor and puree until smooth. If your sauce is too thick, add water, ½ tablespoon at a time, to thin it to your desired consistency. Season to taste with more salt as needed.
  • If you don’t have a food processor, place the avocado, cilantro, lime juice, mayonnaise, and salt in a medium bowl, and use a fork or potato masher to mash until the ingredients are combined. If you prefer a thinner sauce, add water, ½ tablespoon at a time, to thin it to your desired consistency. Season to taste.

Notes

make sure to use a good Mayo. I recommend Sir Kensington’s Classic Mayonnaise or Avocado Oil Mayonnaise. Vegan mayo works here too!

Liquid Gold
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by CookDiaries
Pizza Sauce
October 2, 2025

Pizza Sauce

My best pizza sauce recipe! This easy homemade pizza sauce comes together in 5 minutes with 8 basic ingredients. Olive oil, garlic, and dried herbs fill it with rich, savory flavor. Recipe yields 4 cups sauce, enough for approximately 5 to 6 pizzas. Prep Time: …

Liquid Gold
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by CookDiaries
Fruit Salad
September 26, 2025

Fruit Salad

Made with a bright honey-lime dressing and colorful fresh fruit, this easy fruit salad recipe is a perfect summer side dish! It’s super flexible feel free to toss in your favorite in-season fruit. Prep Time: 30 minutes minsServes 12 Ingredients Dressing Instructions

Soups & Salads
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by CookDiaries
Stuffed Flounder
September 23, 2025

Stuffed Flounder

Elegant, but easy, this stuffed flounder gets a Mediterranean twist with a savory filling of tomatoes, roasted red peppers, Castelvetrano olives, and dill. Once assembled, the fillets bake hand-off in a delicate wine, garlic, and saffron sauce.

Prep – 15 minutes mins
Cook – 25 minutes mins
Serves – 4

Ingredients 

  • ▢ 1 tablespoon extra virgin olive oil
  • ▢ 1 large or 2 small shallots, diced
  • ▢ 3/4 cup grape tomatoes, quartered
  • ▢ 1/2 cup roasted red peppers, chopped
  • ▢ 1/4 cup pitted Castelvetrano olives, roughly chopped
  • ▢ 1 tablespoon chopped fresh dill, plus extra for serving
  • ▢ Kosher salt
  • ▢ Freshly ground black pepper
  • ▢ 4 flounder fillets (about 1 1/2 pounds)
  • ▢ 1/4 cup chicken stock
  • ▢ 1/4 cup white wine
  • ▢ 2 cloves garlic, minced
  • ▢ Saffron threads

Instructions 

  • Get ready. Arrange a rack in the middle of the oven and preheat to 375°F.
  • Make the filling. Heat the olive oil in a skillet over medium-high heat. Add the shallots, tomatoes, and roasted red peppers. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to burst and the shallots have softened. Take the pan off the heat and stir in the olives and fresh dill. Season to taste with salt and black pepper.
  • Stuff the fish. Lay the flounder fillets on a clean work surface. Season both sides of the fish with salt and pepper. Spoon 3 to 4 tablespoons of filling on top of each filet. There will be extra stuffing leftover. Working with one filet at a time, roll the fish around the filling and place it seam-side-down in a 9×9-inch or 11×7-inch baking dish.
  • Bake the fish. Add the chicken stock, white wine, garlic, and saffron to the pan. Bake for 15 to 20 minutes or until the fish is flaky and cooked through.
  • Finish and serve. Serve the stuffed flounder with the extra filling, spoon the pan sauce over the fish, and garnish with more chopped fresh dill.

Notes

  • Substitute another fish: You can swap the flounder for another flat fish like fluke, sole, or halibut. If your halibut pieces are thick and meaty, consider cutting a slit in the middle and adding the filling using this method, rather than wrapping the fish around it. You can also make this dish with tilapia fillets.

Nutrition

Calories: 191.9kcal
Carbohydrates: 4.2g
Protein: 22.1g
Fat: 8.3g
Saturated Fat: 1.4g
Polyunsaturated Fat: 1.2g
Monounsaturated Fat: 4.5g
Trans Fat: 0.02g
Cholesterol: 76.5mg
Sodium: 516.7mg
Potassium: 418.5mg
Fiber: 1.1g
Sugar: 1.5g
Vitamin A: 421.1IU
Vitamin C: 13mg
Calcium: 57.3mg
Iron: 0.8mg

Seafood
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by CookDiaries
Lemon Red Potatoes
September 19, 2025

Lemon Red Potatoes

Lemon Red Potatoes are bright, zesty, and perfectly tender. Roasted or boiled, they soak up the fresh citrus flavor, making them a simple yet flavorful side dish that pairs beautifully with everything from weeknight dinners to special occasions. Prep Time10 minCook Time15 minYield6 servings Ingredients …

Appetizers
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by CookDiaries