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Lunch Menu

Gluten-Free Hummus from Cannellini Beans

Basic, gluten-free hummus bears out the old saying that the simplest things are best…a fresh vegetable, a hot bread, a crisp chip…or a basic gluten-free hummus to dip them in. Here is a quick-and-easy-to make hummus made with cannellini beans. Their mild nut-like flavor doesn’t overpower but blends smoothly with the garlic and other seasonings.

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Crockpot Split Pea Soup with Carrots, Celery, Onion and Ham

I really love split pea soup in my gluten-free diet … It’s high-fiber, has no refined sugar and is highly nutritious. And, my husband likes it even more than I do. He thinks that it tastes great and frequently comes back for seconds.

Actually, this is one of my all-time favorite gluten-free soup recipes. It takes only a minute or two to remove the foreign matter from the bag of split peas. It cooks almost on auto pilot.

It makes 6 to 8 servings with a very small time investment.

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Gluten-Free Chard – Steamed, Sauteed or Stewed with Soup

We rediscovered chard this summer. We had eaten it before, once every year or two, but I didn’t remember it tasted as good as it has this summer. We’re making up for lost time. I’ve served it every couple of weeks lately.

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Potato Salad with Agave and Bacon Dressing — Gluten-Free

On a hot summer day, a scoop of tangy, creamy, crunchy potato salad makes a great gluten-free side dish.

This versatile standby, dressed up with agave nectar and bacon, complements a barbecue sandwich or a hot fillet of fish or a grilled hot dog equally well. Better yet, it can be prepared earlier in the day, so the kitchen isn’t hot from cooking potatoes.

With a little care, potato salad can be gluten-free without any special substitutes.If you’re new to gluten-free cooking, remember to use mayonnaise that has not been contaminated by a gluten-y knife or spoon.

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Crusty Whole-Grain Cornbread — Gluten-Free

Honey drizzled over warm cornbread…wonderful! Raspberry preserves spread over a another wedge…delicious!

During a week of making extra-easy meals, I really enjoyed a simple pan of crusty cornbread. Some of it went with soup. I toasted another wedge in the oven to go with chili and beans. The last piece was pan-grilled to go with eggs for breakfast.

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