15 Gluten-Free Summer Dinner Recipes Everyone Will Love

This delightful collection of gluten-free summer dinner recipes features vibrant options that cater to diverse palates. From juicy Grilled Lemon Herb Chicken Skewers to fresh Quinoa and Roasted Vegetable Salad, each dish showcases seasonal ingredients. Zucchini Noodles with Avocado Pesto and Sweet Potato and Black Bean Tacos offer creative twists. Additionally, Mediterranean Chickpea Salad and Herb-Crusted Salmon bring a taste of the coast. All recipes promise satisfaction and ease, inviting exploration of more delightful summer fare.

Grilled Lemon Herb Chicken Skewers

Grilled Lemon Herb Chicken Skewers are a delightful and flavorful dish that’s perfect for summer gatherings or a simple family dinner.

These skewers feature juicy marinated chicken pieces infused with revitalizing lemon and aromatic herbs, making them a hit with both adults and kids alike.

With a preparation time of just 20 minutes, followed by a grilling time of approximately 15 minutes, you can whip these up quickly for a delicious and gluten-free meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes prior)

Cooking Steps:

1. Marinate the Chicken: In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, salt, and pepper.

Add the chicken pieces and toss to coat well. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours for maximum flavor.

2. Prepare the Skewers: If using wooden skewers, make sure they are soaked in water to prevent burning on the grill. Preheat your grill to medium-high heat.

3. Assemble the Skewers: Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.

4. Grill the Chicken: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

The internal temperature should reach 165°F (75°C).

5. Serve: Remove the skewers from the grill and let them rest for a few minutes before serving. Enjoy with your favorite dipping sauce or alongside a revitalizing salad.

Variations and Tips:

• Vegetarian Option: Substitute chicken with firm tofu or a mix of your favorite vegetables such as bell peppers, zucchini, and cherry tomatoes.
• Flavor Boost: Add a teaspoon of chili flakes to the marinade for a spicy kick.
• Serving Suggestion: Pair these skewers with a quinoa salad or gluten-free pita bread for a complete meal.
• Storage: Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the grill before serving again.

Quinoa and Roasted Vegetable Salad

Quinoa and Roasted Vegetable Salad is a vibrant, nutritious dish that beautifully combines flavors and textures, making it the perfect option for a light summer dinner or a rejuvenating side at gatherings. Packed with protein, fiber, and vitamins, this gluten-free salad is ideal for those looking for a health-conscious meal, whether they follow a gluten-free diet or just want to enjoy something wholesome.

The total preparation time is approximately 30 minutes, including cooking and roasting times.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Fresh parsley or basil for garnish
• Juice of 1 lemon

Cooking Steps:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a medium saucepan, rinse the quinoa under cold water, then add it to the saucepan along with the water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.
3. While the quinoa cooks, prepare the vegetables. In a large bowl, combine the diced red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil, and season with salt, pepper, garlic powder, and smoked paprika. Toss to coat the vegetables evenly.
4. Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through for even roasting.
5. In a large serving bowl, combine the cooked quinoa and roasted vegetables. Add the remaining tablespoon of olive oil and the lemon juice, then toss everything together to combine.
6. Taste and adjust seasoning as necessary. Garnish with freshly chopped parsley or basil before serving.

Variations and Tips:

• Feel free to switch up the vegetables based on what you have on hand or in season. Other great options include eggplant, asparagus, or carrots.
• For extra protein, consider adding chickpeas or black beans to the salad.
• To enhance flavor, you can add feta cheese or avocado, both of which complement the other ingredients beautifully.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days; just keep the dressing separate until you’re ready to serve to maintain freshness.

Zucchini Noodles With Avocado Pesto

Zucchini Noodles with Avocado Pesto is a revitalizing and healthy twist on traditional pasta that perfectly captures the essence of summer. This gluten-free dish is ideal for those seeking a light meal that’s both nutritious and satisfying, making it great for vegetarians and anyone looking to boost their vegetable intake.

With a prep time of just 15 minutes, it’s perfect for a quick weeknight dinner or a special gathering with friends.

Ingredients:

• 4 medium zucchinis
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Optional: cherry tomatoes for garnish

Cooking Instructions:

1. Prepare the Zucchini Noodles: Use a spiralizer or a vegetable peeler to create zucchini noodles. If using a peeler, slice the zucchini into thin, long strips to mimic noodles.
2. Make the Avocado Pesto: In a food processor, combine the ripe avocado, fresh basil, olive oil, minced garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
3. Combine Noodles and Pesto: In a large bowl, toss the zucchini noodles with the avocado pesto until well coated.
4. Serve: Plate the zucchini noodles and top with halved cherry tomatoes for a pop of color and extra flavor, if desired.

Variations and Tips:

• Add Protein: Consider adding grilled chicken, shrimp, or chickpeas for a heartier meal.
• Spice It Up: Feel free to add crushed red pepper flakes or diced jalapeños for a spicy kick.
• Make it Creamy: For an even creamier pesto, include a couple of tablespoons of Greek yogurt or cashew cream.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to two days, but note that the zucchini noodles may release moisture over time. To revitalize, simply toss with a bit more pesto before serving.

Enjoy this light and vibrant dish that not only tastes great but also celebrates the bounty of summer vegetables!

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a vibrant, flavorful, and nutritious dish that is perfect for anyone looking for a gluten-free meal that is both satisfying and easy to prepare. These tacos are ideal for vegetarians, vegans, or anyone who enjoys a healthy twist on classic comfort food. With a preparation time of about 15 minutes and a cooking time of 30 minutes, you’ll have a delicious dinner on the table in no time.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 8 corn tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Optional toppings: avocado slices, diced tomatoes, salsa, or shredded lettuce

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Roast the Sweet Potatoes: In a mixing bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until well-coated.

Spread the sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25 minutes, or until tender and lightly caramelized, stirring halfway through.

3. Heat the Black Beans: While the sweet potatoes are roasting, heat the black beans in a saucepan over medium heat until warmed through, about 5-7 minutes.

4. Prepare the Tortillas: If desired, warm the corn tortillas in a dry skillet over medium heat for about 20-30 seconds on each side to make them more pliable.

5. Assemble the Tacos: Once the sweet potatoes are roasted and the black beans are heated, Assemble the Tacos by placing a few spoonfuls of black beans and roasted sweet potatoes on each tortilla.

Top with fresh cilantro and additional toppings of your choice.

6. Serve: Serve immediately with lime wedges on the side for squeezing over the tacos.

Variations and Tips:

• For an added kick, consider adding a diced jalapeño to the roasted sweet potatoes before they go into the oven.
• You can easily swap the black beans for pinto beans or refried beans if you prefer.
• If you like more crunch, add some shredded cabbage or carrots to your taco filling.
• For a lighter version, you can use lettuce leaves instead of corn tortillas to create a taco wrap.
• These tacos are easily scaled up for a larger crowd; just double the sweet potatoes and beans as needed.

Enjoy your delicious Sweet Potato and Black Bean Tacos, perfect for a light and healthy summer dinner!

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

The Mediterranean Chickpea Salad is a vibrant, invigorating dish that celebrates the flavors of the Mediterranean. Packed with protein-rich chickpeas, fresh vegetables, and aromatic herbs, this salad is perfect for a light summer dinner or as a side dish for gatherings.

It’s ideal for those following a gluten-free diet or anyone seeking a healthy, delicious meal. The preparation time is about 20 minutes, making it a quick and easy option for busy weeknights.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• 1/4 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the drained chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese (if using), and parsley.
2. In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine all ingredients until evenly coated.
4. Let the salad sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Variations and Tips:

• For added protein, consider mixing in cooked quinoa or grilled chicken.
• Experiment with different vegetables like zucchini or radishes for added crunch.
• Substitute feta cheese with avocado for a dairy-free option.
• Make it a more substantial meal by serving the salad over a bed of greens.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Grilled Shrimp With Garlic and Lime

Grilled Shrimp with Garlic and Lime is a vibrant, gluten-free dish that’s perfect for summer gatherings or a quick weeknight dinner. This flavorful dish combines the zestiness of lime with the aromatic essence of garlic, making it ideal for seafood lovers and those seeking lighter fare.

Preparation takes about 15 minutes, while grilling typically requires an additional 5-10 minutes, ensuring that you can enjoy a rejuvenating and satisfying meal in no time.

Ingredients:

• 1 pound raw shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Steps:

1. In a large mixing bowl, combine the minced garlic, fresh lime juice, olive oil, paprika, salt, and black pepper. Whisk together until well mixed.
2. Add the raw shrimp to the bowl, tossing them gently in the marinade until evenly coated. Cover and let marinate for 15 minutes.
3. Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Thread the marinated shrimp onto skewers (if using) and place them on the grill. Grill for 2-3 minutes on each side or until the shrimp turn pink and opaque, being careful not to overcook.
5. Remove the skewers or shrimp from the grill and transfer them to a serving platter. Garnish with fresh cilantro and serve with lime wedges.

Variations and Tips:

• For a touch of heat, add 1/4 teaspoon of red pepper flakes to the marinade.
• If you prefer an alternative method, you can sauté the shrimp in a skillet over medium heat for about 4-5 minutes, stirring occasionally.
• Serve the grilled shrimp with fresh, gluten-free tortillas or over a bed of greens for a complete meal.
• For additional flavor, consider adding a tablespoon of honey or agave syrup to the marinade for a sweet and savory twist.

Cauliflower Rice Stir-Fry

Cauliflower Rice Stir-Fry is a vibrant and nutritious dish that serves as an excellent gluten-free alternative to traditional rice-based stir-fries. Packed with fresh vegetables and protein of your choice, this dish is perfect for anyone looking to enjoy a light yet satisfying meal during the summer.

With a preparation time of just 25 minutes, it’s an ideal option for busy weeknights or gatherings with friends and family.

Ingredients:

• 1 medium head of cauliflower, riced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup bell peppers, diced (any color)
• 1 cup broccoli florets
• 1 cup snap peas
• 2 eggs, lightly beaten (optional)
• 3 tablespoons gluten-free soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Begin by preparing the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles grains of rice. Set aside.
2. In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
3. Toss in the diced bell peppers, broccoli florets, and snap peas. Stir-fry the vegetables for 3-4 minutes until they start to soften but still maintain some crunch.
4. Push the vegetables to one side of the skillet; pour the beaten eggs (if using) into the empty side, scrambling them until cooked through.
5. Add the riced cauliflower to the skillet and pour in the gluten-free soy sauce and sesame oil. Stir everything together and continue to fry for another 5-7 minutes, mixing occasionally, until the cauliflower is tender and heated through. Season with salt and pepper to taste.
6. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Variations & Tips:

• For added protein, consider incorporating cooked chicken, shrimp, or tofu to the stir-fry.
• Feel free to swap out or add any vegetables according to your preference—carrots, zucchini, or corn would also work well.
• Make it spicier by adding red pepper flakes or sriracha sauce.
• For an even fresher taste, finish with a squeeze of lime juice before serving.

Caprese Salad With Balsamic Reduction

Caprese Salad With Balsamic Reduction is a fresh, vibrant dish that showcases the flavors of ripe tomatoes, creamy mozzarella, and fragrant basil, all elegantly drizzled with a sweet and tangy balsamic reduction. This salad is perfect for summer soirées, picnics, or light dinners, and it’s an excellent choice for gluten-free diners.

With just a preparation time of about 15 minutes, you’ll have a delightful and visually appealing dish ready in no time.

Ingredients

• 4 ripe tomatoes, sliced
• 8 ounces fresh mozzarella cheese, sliced
• Fresh basil leaves
• 1 cup balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Salt, to taste
• Pepper, to taste

Cooking Steps

1. Prepare the Balsamic Reduction: In a small saucepan over medium heat, pour in the balsamic vinegar. Allow it to simmer, reducing the heat as necessary, until it thickens and coats the back of a spoon, about 10-15 minutes. Set aside to cool.
2. Layer the Ingredients: On a serving platter, alternately layer the tomato slices, mozzarella slices, and basil leaves, creating a colorful display.
3. Dress the Salad: Drizzle the olive oil over the arranged salad, and sprinkle with salt and pepper to taste.
4. Add the Balsamic Reduction: Finally, drizzle the cooled balsamic reduction generously over the salad.
5. Serve: Serve the Caprese salad immediately, or refrigerate for about 30 minutes for a chilled presentation.

Variations and Tips

• Add Avocado: For a creamier texture, add sliced avocado to the layers.
• Spice it Up: Incorporate a few crushed red pepper flakes for a hint of spice.
• Cheese Alternatives: If you’re not a fan of mozzarella, feel free to substitute with burrata or feta cheese for a different flavor profile.
• Fresh Herbs: Experiment with other herbs such as mint or arugula to enhance the flavor.
• Make it Ahead: Prepare the balsamic reduction and slice the ingredients in advance to save time, but assemble just before serving to keep the salad fresh.

Enjoy this revitalizing Caprese Salad With Balsamic Reduction as a perfect complement to your summer meals!

Spicy Grilled Corn on the Cob

Spicy Grilled Corn on the Cob is a vibrant and flavorful side dish perfect for summer barbecues and gatherings. This recipe is gluten-free and caters to those who enjoy a bit of heat in their meals.

In just 30 minutes, you can prepare this delicious corn that pairs well with grilled meats, salads, or can be enjoyed on its own. With its zesty seasoning and grill marks, it’s sure to be a crowd-pleaser at any outdoor event!

Ingredients:

• 4 whole ears of corn, husked
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)
• Crumbled queso fresco or feta cheese (optional, for garnish)

Cooking Steps:

1. Preheat your grill to medium-high heat.
2. Husk the corn and remove all silk strands. Rinse under cold water and pat dry.
3. In a small bowl, mix together the olive oil, chili powder, paprika, cayenne pepper, garlic powder, and salt until well combined.
4. Brush the spice mixture generously over each ear of corn, ensuring all sides are coated.
5. Place the corn directly on the preheated grill. Cook for about 10-15 minutes, turning occasionally until all sides are slightly charred and cooked through.
6. Once grilled, remove the corn from the grill and drizzle with lime juice. Garnish with chopped cilantro and crumbled cheese if desired.
7. Serve hot and enjoy!

Variations and Tips:

• For a smoky flavor, add a bit of smoked paprika to the spice mixture.
• If you prefer a creamier texture, brush the corn with melted butter instead of olive oil.
• To make it a bit sweeter, sprinkle a little sugar or drizzle honey over the corn before grilling.
• If you’re entertaining a larger crowd, consider skewering the corn for easier handling.
• This recipe can also be adapted to use an oven broiler if grilling isn’t an option; just position the corn under the broiler for about 10 minutes, turning occasionally.

Enjoy this fun and spicy twist on a classic summer favorite!

Watermelon and Feta Salad

Watermelon and Feta Salad is a revitalizing and vibrant dish that perfectly captures the essence of summer.

This gluten-free salad combines the sweetness of juicy watermelon with the savory flavor of feta cheese, making it an ideal choice for picnics, barbecues, or light dinners.

It takes just 15 minutes to prepare and serves as a delightful appetizer or side dish that can impress both family and friends.

Ingredients:

• 4 cups of seedless watermelon, cubed
• 1 cup of feta cheese, crumbled
• 1/4 cup of fresh mint leaves, chopped
• 1/4 cup of red onion, thinly sliced
• 2 tablespoons of olive oil
• 1 tablespoon of balsamic vinegar
• Salt and pepper to taste

Cooking Steps:

1. In a large bowl, combine the cubed watermelon, crumbled feta cheese, chopped mint, and thinly sliced red onion.
2. In a small bowl, whisk together the olive oil and balsamic vinegar until well blended.
3. Drizzle the dressing over the watermelon mixture, then gently toss to combine all the ingredients evenly.
4. Season with salt and pepper to taste, adjusting according to your preference.
5. Serve immediately, or refrigerate for up to 30 minutes to allow the flavors to meld before serving.

Variations and Tips:

• For added crunch, consider incorporating sliced cucumbers or chopped walnuts.
• Experiment with different herbs such as basil or cilantro for a unique twist on traditional mint.
• If you prefer a spicier kick, add a pinch of red pepper flakes or diced jalapeños for heat.
• This salad pairs wonderfully with grilled meats or can be enjoyed on its own as a light meal.

BBQ Chicken Lettuce Wraps

BBQ Chicken Lettuce Wraps are a delicious and versatile dish that offer a revitalizing twist to traditional barbecue meals. Perfect for summer evenings, these wraps are light, gluten-free, and packed with flavor, making them ideal for families, dinner parties, or casual outdoor gatherings.

With a preparation time of around 30 minutes, you can easily whip this dish up for an exciting weeknight dinner or a fun cookout with friends.

Ingredients:

• 2 cups cooked shredded chicken
• 1/2 cup gluten-free barbecue sauce
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1/2 cup red onion, diced
• 1 avocado, diced
• 1 cup shredded carrots
• 1 head of butter or Romaine lettuce, leaves separated
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Steps:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced red bell pepper and red onion to the skillet, and sauté for about 5-7 minutes, or until softened.
3. Stir in the cooked shredded chicken and pour the gluten-free barbecue sauce over the mixture. Cook for an additional 5 minutes, stirring until everything is well combined and heated through.
4. To assemble, lay out the lettuce leaves on a serving platter. Spoon the BBQ chicken mixture into each leaf, layering with shredded carrots, diced avocado, and fresh cilantro before folding or rolling up.
5. Serve immediately, garnished with lime wedges on the side for an extra burst of flavor.

Variations & Tips:

• For a spicier kick, consider adding some sliced jalapeños or a dash of hot sauce to the chicken mixture.
• You can swap out the chicken for pulled pork or shredded tofu for a vegetarian option.
• Experiment with different wraps by incorporating ingredients like cucumber, diced celery, or corn for added texture and flavor.
• This dish can be prepped in advance. Simply store the chicken mixture and lettuce leaves separately in the fridge until ready to serve.
• If you want to prepare a larger batch, double the ingredients and serve them as part of a barbecue spread alongside other gluten-free dishes.

Herb-Crusted Salmon With Asparagus

Herb-Crusted Salmon with Asparagus is a vibrant and healthy dish perfect for summer dinners. This gluten-free recipe highlights the natural flavors of fresh salmon and asparagus, making it ideal for those who are health-conscious or have dietary restrictions.

The dish is not only quick to prepare, with a total cooking time of about 30 minutes, but it’s also elegant enough to impress guests at a dinner party or family gathering.

Ingredients:

• 4 salmon fillets
• 1 bunch of asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh basil, chopped
• Zest of 1 lemon
• Salt and pepper, to taste
• Lemon wedges, for serving

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cleanup.
3. Season Asparagus: Arrange the asparagus on one side of the baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat.
4. Prepare Salmon: In a small bowl, mix together the remaining olive oil, minced garlic, parsley, dill, basil, lemon zest, salt, and pepper.
5. Coat Salmon: Place the salmon fillets on the baking sheet, skin-side down. Evenly spread the herb mixture over the top of each fillet.
6. Bake: Place the baking sheet in the preheated oven and roast for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The asparagus should be tender but still crisp.

Variations and Tips:

• Herb Variations: Feel free to substitute or add other fresh herbs like cilantro, chives, or tarragon to suit your taste.
• Add a Grain: Serve with a side of quinoa, brown rice, or gluten-free pasta for a more complete meal.
• Roast Together: If you prefer, you can cook the salmon and asparagus on the grill for a smokier flavor.
• Marinade Option: Marinate the salmon in olive oil, lemon juice, and herbs for 30 minutes before cooking for extra flavor.
• Serving: Garnish with additional lemon wedges for a revitalizing finish.

Enjoy this delicious, gluten-free Herb-Crusted Salmon with Asparagus as a perfect summer dinner!

Stuffed Bell Peppers With Quinoa and Turkey

Stuffed Bell Peppers With Quinoa and Turkey****

Stuffed bell peppers with quinoa and turkey is a wholesome and vibrant dish, perfect for a gluten-free summer dinner. This dish features colorful bell peppers stuffed with a savory mixture of quinoa, lean ground turkey, and spices, making it both nutritious and delicious.

It’s ideal for families and meal prep enthusiasts looking for a balanced meal that is easy to make and can be enjoyed warm or as leftovers.

Preparation takes about 15 minutes, with an additional 30-35 minutes of cooking time.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups chicken or vegetable broth
• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh parsley or cilantro for garnish (optional)

Cooking Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
3. In a medium saucepan, combine the quinoa and chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
4. In a large skillet over medium heat, sauté the diced onion and minced garlic until softened, about 3-4 minutes.
5. Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until fully browned, about 6-8 minutes. Add the cumin, paprika, salt, and pepper; stir to combine.
6. Stir in the drained diced tomatoes and cooked quinoa until everything is well-mixed. Cook for an additional 2-3 minutes to heat through.
7. Carefully stuff the bell peppers with the turkey and quinoa mixture. If desired, sprinkle shredded cheese on top of each stuffed pepper.
8. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. Let cool for a few minutes before serving. Garnish with fresh parsley or cilantro if desired.

Variations and Tips:

• For a vegetarian version, substitute the ground turkey with black beans or lentils.
• You can add chopped vegetables such as zucchini, spinach, or corn to the filling for extra nutrients.
• Experiment with spices by adding chili powder or Italian herbs for different flavor profiles.
• These stuffed peppers can be made ahead and frozen; just bake them from frozen for an additional 10-15 minutes.
• Serve with a side salad or gluten-free bread for a complete meal.

Ratatouille With Grilled Polenta

Ratatouille with grilled polenta is a vibrant, flavorful summer dish that captures the essence of Mediterranean cuisine. This vegetarian delight is perfect for gluten-free diners and can be served as a side dish or a main course.

The combination of freshly roasted vegetables and creamy polenta not only makes for a hearty meal but also offers an abundance of color and nutrition on your plate. Preparation time is about 30 minutes, with an additional 30 minutes for cooking.

Ingredients:

• 1 medium eggplant, diced
• 1 zucchini, sliced
• 1 bell pepper (any color), chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups ripe tomatoes, diced (or canned diced tomatoes)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme or fresh herbs (basil, oregano)
• 1 cup cornmeal (polenta)
• 4 cups vegetable broth
• 1 tablespoon butter (optional)
• Fresh basil, for garnish

Cooking Instructions:

1. Prepare the Ratatouille:

• In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
• Add the diced eggplant, zucchini, and bell pepper. Sauté for another 5-7 minutes until the vegetables start to soften.
• Stir in the diced tomatoes, salt, pepper, and thyme. Cook on medium-low heat for about 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

Make the Grilled Polenta:

• In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring constantly to avoid lumps.
• Reduce heat and continue stirring until thickened, about 5-7 minutes. Add butter if using for extra creaminess.
• Pour the polenta into a greased baking dish and allow it to cool for about 15 minutes until set.
• Once set, cut the polenta into squares or rectangles. Preheat a grill or grill pan to medium-high heat.
• Grill the polenta squares for about 3-4 minutes on each side until grill marks appear and the polenta is heated through.

Assemble the Dish:

• Serve the warm ratatouille over the grilled polenta squares. Garnish with fresh basil.

Variations and Tips:

• Vegetable Variations: Feel free to mix in other vegetables such as mushrooms, carrots, or cherry tomatoes to your ratatouille for additional flavor and texture.
• Spice It Up: Add crushed red pepper flakes to the ratatouille for a touch of heat.
• Cheese Option: If not strictly dairy-free, sprinkle some feta or goat cheese on top before serving for added richness.
• Make Ahead: Ratatouille can be made a day in advance and reheated, as the flavors often deepen overnight.
• Serving Suggestions: Pair this dish with a light salad or crusty gluten-free bread for a complete meal.

Tropical Fruit and Shrimp Salad



SAVE IT

This Tropical Fruit and Shrimp Salad is a revitalizing and vibrant dish that combines the sweetness of tropical fruits with the savory taste of shrimp, making it perfect for summer gatherings or a light dinner.

It is an excellent choice for seafood lovers and those who are looking for a gluten-free meal that bursts with flavor and color. The preparation time for this dish is around 20 minutes, so it’s quick and easy to throw together, ideal for busy weeknights or last-minute entertaining.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups mixed greens (like spinach and arugula)
• 1 ripe mango, diced
• 1 cup pineapple, diced
• 1 avocado, diced
• ½ red bell pepper, diced
• ¼ cup red onion, thinly sliced
• Fresh cilantro, for garnish
• Additional lime wedges, for serving

Cooking Instructions:

1. In a medium bowl, toss the shrimp with olive oil, lime juice, garlic powder, salt, and pepper.
2. Heat a skillet over medium heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, until they are pink and opaque. Remove from heat and let them cool slightly.
3. In a large salad bowl, combine mixed greens, mango, pineapple, avocado, red bell pepper, and red onion.
4. Add the cooked shrimp to the salad mixture and gently toss to combine.
5. Garnish with fresh cilantro and serve with additional lime wedges on the side.

Variations and Tips:

• For extra crunch, consider adding chopped nuts such as cashews or almonds.
• Substitute shrimp with grilled chicken or tofu for a different protein option.
• You can also add a drizzle of honey or agave syrup to sweeten the dressing further, if you prefer a sweeter salad.
• If you want to prepare this dish ahead of time, keep the salad and shrimp separate until you are ready to serve to prevent the greens from wilting.