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When you have a food allergy or struggle to eat certain things, it can be a nightmare. I was asked ot potentially share some gluten free recipes recently, and I thought that’d be a great way to reach those who may have to avoid those groups of protein.

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PHILLY CHEESESTEAK CABBAGE WRAPS

8 large green cabbage leaves (from about 1 head) 

2 Tbsp. vegetable oil, divided 

2 large bell peppers, seeds and ribs removed, thinly sliced

1/2 large yellow onion, thinly sliced 

1 tsp. dried oregano 

Kosher salt 

Freshly ground black pepper

1 lb. skirt steak, thinly sliced

6 slices provolone 

Into a large pot of boiling water, using tongs, dip cabbage leaves into water until blanched, about 30 seconds. Transfer to a paper towel–lined plate to dry. 

In a large skillet over medium heat, heat 1 Tbsp. oil. Add bell peppers, onion, and oregano; season with salt and pepper. Cook, stirring often, until onion and peppers are tender, about 7 minutes. Transfer to a plate. Add remaining tablespoon oil to skillet.

In same skillet over medium-high heat, heat remaining 1 Tbsp. oil. Arrange steak in a single layer; season with salt and pepper. Cook, undisturbed, until steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on second side and cooked to your liking, about 2 minutes more for medium.

Return onion and peppers to skillet and toss to combine. Top with an even layer of provolone and cover skillet with a tight-fitting lid. Cook until cheese is melty, about 1 minute. 

Scoop some steak mixture onto the center of a cabbage leaf. Fold short end of leaf over, then roll up the long side like a burrito with an open end. Repeat with remaining leaves and steak mixture.

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BLACK BEAN TOSTADAS

2 (15-oz.) cans black beans, rinsed, drained

1 tsp. (or more) kosher salt

1/2 tsp. chili powder

1/2 tsp. freshly ground black pepper

1/2 tsp. ground cumin

8 tostadas

2 cups shredded pepper Jack

Thinly sliced avocados and hot sauce, for serving

Arrange a rack in center of oven; preheat to 350°. In a small saucepan over medium heat, bring beans, salt, chili powder, pepper, and cumin to a simmer. Cook, stirring occasionally, until beans are warmed through, about 10 minutes. Smash with a wooden spoon, adding more water if needed to help create a smoother consistency, until most of the beans are smashed with some whole remaining; season with salt, if needed.

Meanwhile, arrange tostadas on a large baking sheet. Sprinkle with cheese.

Bake tostadas until cheese is melty, about 5 minutes.

Top tostadas with bean mixture and avocado slices. Drizzle with hot sauce.

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SALMON 

QUINOA BOWLS

4 (6- to 8-oz.) salmon fillets

Kosher salt

Freshly ground black pepper

1/2 avocado

1/2 cup fresh dill, plus more for serving

1/4 cup plain full-fat Greek yogurt

Zest and juice of 1 lemon

2 Tbsp. extra-virgin olive oil, plus more for drizzling

2 oz. baby arugula

2 cups cooked tricolor quinoa

2 Persian or 1 English cucumbers, halved lengthwise, thinly sliced

Flaky sea salt

Lemon wedges, for serving

Preheat oven to 325º. Season salmon all over with kosher salt and pepper and arrange on a parchment-lined baking sheet. Bake salmon until opaque and flaky, 18 to 20 minutes.

Meanwhile, in a food processor, combine avocado, dill, yogurt, lemon zest and juice, 2 tablespoons oil, and 2 tablespoons water; season with kosher salt and pepper. Pulse, adding more water if consistency is too thick, until dressing is smooth. Transfer to a small bowl.

In a medium bowl, season arugula with a pinch of kosher salt and pepper. Drizzle with oil and toss to combine.

Divide arugula among bowls. Top with quinoa, salmon, and cucumbers. Drizzle with dill yogurt dressing, then sprinkle with more dill and sea salt. Serve with lemon wedges alongside. 

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CHEESY SHRIMP 

& GRITS

2 cups low-sodium chicken broth

Kosher salt

1 cup corn grits

4 oz. yellow cheddar, shredded (about 1 c.)

4 Tbsp. unsalted butter, cubed

Freshly ground black pepper

10 oz. thick-cut bacon, cut into 1/2" slices

1 lb. large tail-on shrimp, peeled, deveined

2 cloves garlic, finely chopped

1 tsp. dried oregano

1/4 tsp. paprika

1 Tbsp. tomato paste

3/4 cup vegetable broth

4 scallions, thinly sliced, plus more for serving

Juice of 1/2 lemon

In a medium saucepan, bring broth and 2 cups water to a boil; generously season with salt. Reduce heat to medium-low and bring to a simmer. Whisk in grits and cook, whisking constantly, until grits have absorbed liquid and are very tender, about 15 minutes. Stir in cheese and butter until melted; season with salt and pepper.

Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 8 minutes. Transfer bacon to a cutting board. Pour off all but 2 tablespoons bacon fat. Chop bacon into small pieces.

In a large bowl, toss shrimp with garlic, oregano, and paprika; season with salt. In same skillet over medium heat, cook shrimp, turning occasionally, until pink and cooked through, 4 to 6 minutes. Transfer shrimp to a plate.

In same skillet over medium heat, cook tomato paste, stirring, until paste darkens, 1 to 2 minutes. Whisk in broth and bring to a simmer. Cook, stirring occasionally, until sauce thickens and is reduced by about half, 4 to 5 minutes; season with salt. Return shrimp to skillet and toss to combine. Stir in scallions and lemon juice.

Divide grits among plates. Top grits with shrimp, sauce, bacon, and more scallions.

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MAPLE 

WHISKEY SOUR

1 1/2 oz. whiskey or bourbon

2 tbsp. fresh lemon juice or other sour citrus juice

1 tbsp. pure maple syrup, plus a drizzle for garnish

3 drops citrus bitters  or other bitters (Optional)

Ice

Citrus peel for garnish

Combine whiskey (or bourbon), lemon juice (or other juice), maple syrup and bitters (if using) in a shaker with ice. Shake until chilled; strain into the chilled glass. (Optional, for a foamy top: Shake until chilled. Remove ice from the shaker. Pour into the chilled glass. 

Drizzle with maple syrup and garnish with citrus peel, if desired.

TFD: “It is health that is real wealth and not pieces of gold and silver.” - Mahatma Gandhi

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