Gluten-Free Recipes

Asparagus is one of our favorite spring veggies. It was also a favorite of the Greeks and Romans as far back as 3,000 BC.

An excellent side or vegetarian main course, in-season artichokes are simmered with onions, garlic, fennel seeds, tomatoes for a tender and flavorful dish that comes together in about 30 minutes.

Easy and elegant, this salad comes together in a snap with just a few simple ingredients. Crisp-tender asparagus is tossed with an oil and vinegar dressing and spring greens, finished with crunchy walnuts and our own House Blue Cheese.

These trail mix bars pack lots of energy for a hike and are perfect for a healthy after-school snack or a quick breakfast, too.

This feast of steak and seafood can be modified however you’d like. We’ve chosen some of our favorite Pacific Northwest seafood, and threw in some shrimp and lobster tails for good measure.

"That's the best brownie I've ever had!" exclaimed our tasters. That's high praise, coming from a group without gluten intolerance.

Gimbap is similar to sushi, however, it usually has savory meats and vegetables added in place of fish, and a generous amount of sesame oil in the rice, instead of sweet.

This warm, restaurant-style salad blends the Mediterranean flavors of lemon, anchovy, mint and garlic, tossed with both green beans and butter beans.

Ceviche is a delicious citrus and seafood dish usually made with tomatoes, onions and cilantro.