Gluten Free

Start your weekend on a healthier note with this herb-packed frittata.

Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value. Garlic scapes are the young, soft stems and unopened flower buds of hardneck garlic. This variety of garlic tends to be prevalent at farmer's markets. The season for scapes is short, so if you can't find them you can substitute scallions or baby leeks.

So thick and luscious you need to serve it in a bowl and eat it with a spoon, this smoothie tastes like chocolate mousse but is healthy enough to kick-start your day. It would also make an epic quick and easy dessert when mates drop by! Yeew!

Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.

If you’re reading this, you’re alive. But if you’re not taking advantage of nature’s most underrated legume, are you really living?

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.

The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.

Chefs everywhere know it: Fire is where the magic happens.

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

Don’t like dairy butter? Give this a try. You can use almost any nut, so get creative.

Along with a classic vinaigrette made with sherry vinegar and red-wine vinegar, this is an all-purpose dressing I turn to time and again.

A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.

I think we all play favorites in the kitchen; I know I do. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

Masarepa, a type of precooked corn flour, and potato starch make this riff on calamari exceedingly crisp, not to mention gluten-free.

Leave it to Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, crowd-pleasing dessert. That would also be completely acceptable to eat for breakfast.