Gluten-free dishes are always on the pricier side of the menu in almost every restaurant. That’s sometimes a heavy price to pay for someone with wheat allergy or celiac disease who has no choice but to order these dishes. It is not feasible to pay such a hefty bill every time plus there is always a chance of cross contamination because some individuals still don’t take these allergies seriously enough. There are many people who think that their options are limited when it comes to a gluten-free diet; that is absolutely not true. There are in fact many options for day-to-day meals for people with gluten intolerance or someone who wants to eat clean. This list of recipes might help you prepare your next lunch or dinner. Try these recipes out and let us know if any of the recipes made it to your favourite recipes’ list.

Eggplant Rollatini

Ingredients:

• 3 medium eggplants (just enough for about 20 slices)
• 2 ½ tablespoons olive oil
• ½ small yellow onion, minced
• 1 teaspoon kosher salt, divided
• 1 cup ricotta cheese
• 1 cup shredded whole milk mozzarella cheese
• ¼ cup shredded Parmesan cheese, divided
• 1 egg
• 1 teaspoon dried oregano
• ¼ teaspoon ground nutmeg
• 1 tablespoon parsley, finely chopped
• 3 garlic cloves, minced
• 28-ounce can fire-roasted crushed tomatoes (can substitute with marinara sauce as well)
• 2 teaspoons of Parmesan cheese (for garnish)
• 1 teaspoon of mozzarella cheese (for topping)
• Fresh basil, to serve (optional)

Preparation:

1. Cut off the ends of the eggplant, then cut it lengthwise into planks that are 3/8" thick; you should have around 20. After putting them on a baking sheet, lightly coat them with olive oil and season with kosher salt.
2. Put a single sheet in the oven and broil it for 4 to 6 minutes, just until it is soft and mostly cooked. After that, roast each eggplant plank separately in the broiler until they are all done.
3. Preheat your oven to 450°F.
4. In the meantime, place a small saucepan over medium heat and heat the two tablespoons of olive oil. After adding the minced garlic and onion, sauté them for five minutes, until it becomes fragrant and transparent. Add the tomatoes and half a teaspoon of kosher salt and stir.
5. Simmer until the eggplant rolls are ready.
6. Combine the ricotta, mozzarella, Parmesan, egg, oregano, nutmeg, chopped parsley, and ½ teaspoon kosher salt in a medium bowl.
7. Cover the bottom of a 9 x 13-inch baking dish with an even amount of the tomato sauce. Roll up each eggplant slice with 1 tablespoon filling at one end. Set it in the baking dish with the seam facing downward. Keep going with every eggplant slice. Place a layer of tomato sauce on top of the wrapped eggplant, followed by more mozzarella and Parmesan cheese.
8. Bake for 15 to 20 minutes, up to when the cheese is melted. Allow it to cool for 10 minutes before serving to allow the texture to firm and absorb any excess moisture.
9. Garnish with fresh basil if desired.

Grilled Short Ribs & Cherry Tomatoes with Chimichurri

Ingredients:

• 1 pound boneless short ribs (1 inch thick) or London broil
• 1 cup fresh parsley
• 1 clove garlic
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon lemon juice
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 1 pint cherry tomatoes
• ¼ teaspoon crushed red pepper

Preparation:

1. Preheat the grill over medium-high heat and place a grill basket on one side.
2. Add ¼ teaspoon pepper and ½ teaspoon salt to the meat. The meat should be grilled on the grate for 10 to 15 minutes total, turning it occasionally, until it is charred on all sides and an instant-read thermometer inserted in the center reads 125 degrees F (for medium-rare).
3. Put the tomatoes in the grill basket and cook for about 6 minutes, tossing now and again, until they burst.
4. The herbs, garlic, and the remaining 1/4 teaspoon of salt and pepper should be added to a food processor in the meantime. Blitz until chopped finely. Add the oil, vinegar, lemon juice, and crushed red pepper while the motor is running. Pulse until the chimichurri is well blended but still chunky.
5. Serve the meat beside the chimichurri and tomatoes. Feel free to garnish with chopped parsley.

Goat Cheese and Spinach Stuffed Chicken

Ingredients:

• 1 ½ cups fresh spinach, chopped
• ⅓ cup julienned soft sun-dried tomatoes, chopped
• ½ cup goat cheese, crumbled
• 2 garlic cloves, minced
• ½ teaspoon pepper, divided
• ¼ teaspoon salt, divided
• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil, divided
• ½ pound fresh asparagus, trimmed
• Balsamic glaze (optional)

Preparation:

1. Preheat the oven to 400°F. Add the spinach, goat cheese, garlic, sun-dried tomatoes, ¼ teaspoon pepper, and ⅛ teaspoon salt into a small bowl.
2. In the thickest area of each chicken breast, cut a horizontal pocket. Use toothpicks to secure the spinach mixture within.
3. Heat 1 tablespoon of oil in an 8-inch cast-iron or ovenproof pan over medium heat. The chicken should be browned on both sides. Put in the oven and bake for ten minutes.
4. Add the asparagus to the skillet in the oven after tossing it with the remaining 1 teaspoon of oil, ¼ teaspoon of pepper, and ⅛ teaspoon of salt.
5. Bake for 10–15 minutes more, just until a thermometer inserted in the chicken registers 165° and the asparagus is soft.
6. Drizzle with vinegar if you like. Throw away toothpicks before serving.

Quinoa-Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (red, yellow, green; any colour would work)
• 1 cup quinoa
• Pinch of salt
• 1 cup corn kernels
• 1 teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon chili powder
• Pinch of freshly ground black pepper
• 1 ½ cups vegetable broth (water works as well)
• 1 can (15 oz) black beans, drained and rinsed
• ¼ cup fresh cilantro, chopped
• ½ cup shredded cheddar cheese (optional)

Preparation:

1. The quinoa should be rinsed with cool water. Put the quinoa and vegetable broth in a medium saucepan. After bringing to a boil, lower the heat, cover, and simmer for 15 minutes, preferably until the quinoa is soft and the liquid has been absorbed. Use a fork to fluff.
2. Preheat the oven to 375°F (190°C) as the quinoa cooks. Cut off the bell peppers' tops, then take out the seeds and membranes. Put the peppers on a baking dish, upright.
3. Add the cooked quinoa, black beans, corn, chili powder, cumin, paprika, salt, and pepper to a large bowl. Add the chopped cilantro and stir.
4. Gently stuff the quinoa mixture into each bell pepper using a spoon. Top each stuffed pepper with grated cheddar cheese if you want to.
5. Cover the baking dish with foil and bake for 25–30 minutes, just until the peppers are soft.
6. If using cheese, let the cheese melt by leaving the peppers uncovered for the final five minutes of roasting.
7. Top the warm bell peppers with more cilantro and serve them with quinoa if you desire.