Gather around the grill this Labor Day and party with a menu that is sure to beat the heat. With these gluten-free recipes from Sprouts, we’ve got you covered from the salads to the sweets.
Heirloom Tomato Salad
Makes 5 servings
2 lb heirloom tomatoes
Extra-virgin olive oil
White balsamic vinegar
Fresh basil leaves
1. Rinse and trim the tomatoes. Cut them into various sizes, (slices, wedges, halves, or leave tiny tomatoes whole).
2. Arrange the tomatoes on a chilled serving plate and season to taste with sea salt and pepper. Drizzle with olive oil and balsamic vinegar. Garnish with fresh basil and serve.
Makes 4 servings
6 large eggs, hard boiled
1 medium Haas avocado
3 teaspoons fresh lime juice
1 teaspoon red onion, minced
1 tablespoon jalapeno, minced
1 tablespoon fresh cilantro, chopped
Fresh ground pepper
1 tablespoon diced tomato
1 pinch Chile powder
1. Slice each egg in half horizontally and remove the yolks.
2. In medium bowl, combine avocado, egg yolks, red onion, jalapeno, cilantro, lime juice, and diced tomatoes. Season with salt and pepper.
3. Scoop the mixture into the halved egg whites and sprinkle with Chile powder. Enjoy!
Makes 5 servings
6 oz tomato paste
1/3 cup soy sauce
1/4 cup honey
1 teaspoon mustard
2 cloves garlic
3 tablespoons olive oil
3 lbs pork back ribs
1/2 cup water
1. In a large container (big enough to hold all the ribs), mix tomato paste, soy sauce, honey, ground mustard, minced garlic, and olive oil. Stir until smooth and even to form a marinade.
2. Rinse ribs and pat the surface of the ribs dry with paper towels before marinating. Use tongs to roll one rib at a time in the marinade and continue with the rest of the ribs until each of them is well coated. Set the ribs in fridge to marinate over night.
3. When ready to cook, preheat oven to 350° F /175º C. Take out the ribs and let them rest about 15 minutes. In the meanwhile, add 1/4 cup water in a large baking dish (use a roasting pan if you have one) and transfer the ribs.
4. Bake uncovered for 2 to 2 1/2 hours. Halfway through roasting, flip the ribs by using tongs and add the other 1/4 cup water from each corner of your baking dish.
5. When done roasting, let the ribs rest for 10 minutes to allow the juices to redistribute throughout the meat.
Makes 4 servings
1 cup quinoa, rinsed
2 cups vegetable broth
1 English cucumber, peeled and diced
1 cup fresh mushrooms, diced
1 red bell pepper, rinsed, trimmed, and finely diced
2 tablespoons fresh snipped cilantro
4 oz feta, drained and diced
1/2 cup golden raisins
Kosher salt, to taste
Freshly ground black pepper, to taste
1. In a medium pot, set over medium-high heat; bring vegetable broth to a boil. Add rinsed quinoa; cover, reduce heat, and simmer, until the liquid is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and cool to room temperature.
2. Transfer to a large bowl and gently stir in the vegetables, cilantro, feta, and raisins. Season to taste with salt and pepper.
3. Whisk together dressing ingredients and drizzle over salad. Squeeze lemon juice over the top. Gently toss. Serve at room temperature or chill in the refrigerator for 2 to 3 hours.
Makes 8 servings
For Gluten-Free Pastry Crust
2 1/4 cup gluten-free flour, plus extra for work surface
1 teaspoon xanthan gum (omit if your gluten-free flour already contains xanthan)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar
10 tablespoons unsalted butter, chilled, chopped
1/2 cup ice water (use quantity 1/2 – 3/4)
For Apple Filling
2 1/2 lbs baking apples (Junami, Granny Smith, or McIntosh)
3/4 cup granulated sugar
2 tablespoons tapioca flour
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch salt
2 tablespoons butter, chilled, roughly chopped
For Gluten Free Pastry Crust
1. Into the bowl of a food processor fitted with a steel blade, combine flour, xanthan gum, baking powder, salt, and confectioner’s sugar; pulse several times until well-combined. Add chilled butter, and pulse until the mixture is crumb like.
2. While pulsing, slowly add 1/2 cup ice water to the mixture, until the dough holds together. Add additional water by the tablespoon, if needed, just until the dough holds together.
3. Shape dough into a disk and cover with plastic wrap. Chill in the freezer until firm, about 20 to 30 minutes.
4. Divide dough into equal halves. On a slightly floured work surface, roll out dough halves and place one crust in a 9-inch pie pan. Use any extra dough to cut out leaf designs for crust top (optional).
For Apple Filling
1. Position oven rack in the middle of the oven. Preheat oven to 425ºF. Line a cookie sheet with aluminum foil.
2. Peel and slice the apples; set aside.
3. In a large bowl, combine sugar, tapioca flour, cinnamon, nutmeg, and salt; whisk thoroughly to blend.
4. Arrange apples in dough-lined pie pan and distribute evenly. Dot apples with chopped butter. Place the remaining crust over the apples. Crimp edges to seal the dough. Cut several small vents in the top of the crust, to let steam out.
5. Place pie on prepared cookie sheet. Bake for 50 to 60 minutes, or until the apples are tender and the crust is golden brown. Check periodically, if the edges are browning too quickly, place a strip of aluminum foil around the edge to prevent burning.
6. Cool on a wire rack. Slice and serve warm or cold.
2 tea bags (Black or Herbal)
2 tablespoons honey
2 plums, sliced
8 sprigs fresh thyme
Click here for an easy instructional video to prepare tea!