Serves 4-6

Free of: gluten and all top allergens

Ingredients

• 2  8 oz (227 g) packages gluten-free rice or quinoa spaghetti*
• 1 two-inch thick slice of bresaola* or pancetta, diced
• 1 small red onion, diced
• 2 cups (475 mL) cherry tomatoes, halved
• 1/2 cup (125 mL) capers, rinsed
• 1 cup (250 mL) olives, pitted
• 1 cup (250 mL) purple basil
• 2 large handfuls of arugula
• 2 tbsp (30 mL) olive oil
• salt and pepper

Method

1. Cook the pasta in salted water, per instructions. Set aside.
2. Place bresaola or pancetta in a large sauté pan. Cook 2-4 minutes over medium-high heat until golden brown.
3. Add onion and cook until translucent, about 3 minutes.
4. Place tomatoes, capers and olives into pan, sautéing and stirring 3-4 minutes.
5. Remove from heat. Add basil and arugula and cooked pasta to the mixture. Toss together well.
6. Serve in bowls, drizzle with olive oil and season with salt and pepper.

*Notes
We used GoGo Quinoa spaghetti;
bresaola is a cured beef product similar to pancetta.

For vegetarian: omit meat and replace with ¼ cup (60 mL) olive oil.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Free of: All top allergens and gluten

Ingredients

• 20 5-inch rice paper rounds
• 1 lb (450 g) pork tenderloin, cut into 1/4-inch strips
• 1 tbsp (15 mL) garlic, minced
• 1 tbsp (15 mL) fresh ginger, minced
• 2 tbsp (30 mL) Asian-style chili sauce
• 2 tbsp (30 mL) olive oil
• 1 iceberg lettuce
• 1 apple, cut into thin strips
• 1 large carrot, cut into 3-inch thin strips
• 1 red pepper, seeded, cut into thin strips
• 1/2 cup (125 mL) mint leaves, shredded

Method

1. In a bowl, toss together pork, garlic, ginger and chili sauce. Cover and refrigerate 20 minutes.
2. Heat a large sauté pan over medium-high heat. Add olive oil, and sauté pork 3-4 minutes until cooked. Set aside to cool.
3. In a bowl of warm water, submerge each rice paper round for 1 minute, until pliable. Lay rounds next to each other on a damp, clean cloth.
4. Almost cover each round with layer of iceberg lettuce. Then put a small amount of pork mixture onto each. Top with a few pieces of apple, carrot, pepper and mint.
5. Fold in ends of each round, roll up from bottom end to form a tight cylinder.
6. Halve and arrange on a platter. Serve with the dipping sauce.

Sweet and Sour Dip Ingredients

• 1/4 cup olive oil
• 1/4 seasoned rice wine vinegar
• 1 tsp sugar
• 1 red chili, deseeded and finely diced
• 6 Thai basil leaves, finely chopped

Method

1. Combine oil, vinegar and
   sugar. Stir until sugar dissolves.
2. Add chili and basil.

Recipe by Simon Clarke

Free of: Gluten and top allergens

Ingredients

• 6-8 medium red beets, peeled
• 8 cups (2 L) vegetable or sunflower oil [look for allergy-friendly brand]
• 1⁄2 cup (120 mL) cornstarch or tapioca flour
• 1⁄4 cup (60 mL) sea salt
• 1 tbsp (15 mL) chipotle peppers (canned), minced
• 1 cup (250 mL) mayonnaise [For egg-free, use Vegenaise; for soy allergy, look for soy-free brand]

Method

1. In a large heavy saucepan, heat oil to 350° F. (A candy thermometer is ideal for this.)
2. Meanwhile, using a mandolin slicer, slice beets into wafer-thin rounds.
3. In a large bowl, toss beet slices with cornstarch.
4. Fry the beets in the oil in batches, being careful not to overcrowd the pan.
5. Cook 3-4 minutes, transfer cooked chips to a cookie sheet lined with paper towels.
6. Sprinkle with sea salt.
7. For the aioli, combine chipotle peppers with mayo. Place into dipping bowl and serve with beet chips.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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© Copyright AGW Publishing Inc.

Free of: Gluten and top allergens

Ingredients

• 2 large duck breasts
• Salt and pepper
• 2 tbsp (30 mL) olive oil
• 4 hallots, minced
• 2 cloves garlic, minced
• 2 cups (475 mL) freshly squeezed orange juice
• 2 cups (475 mL) chicken stock [Look for allergen-free, gluten-free brand]
• 1 tbsp (15 mL) cornstarch

Method

1. Using a sharp knife, score the fat of each duck breast in a criss-cross formation. Season duck on both sides with salt and pepper.
2. Heat 1 tbsp of olive oil in a sauté pan over medium heat. Sear duck, fat side down 4-6 minutes, then cook for same time on other side, until golden brown and cooked through. Remove duck to a plate to rest.
3. For the sauce: heat remaining oil in a medium saucepan. Add shallots and garlic. Cook over medium heat for 2 minutes, stirring often.
4. Add orange juice, stock and cornstarch. Bring to a boil. Reduce heat and simmer, until liquid has reduced by half and thickened.
5. Slice duck thinly and arrange on a platter as your elegant food centerpiece. Drizzle with orange sauce and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Free of: Gluten and top allergens

Ingredients

• 3 large parsnips, peeled, thinly sliced
• 4 large carrots, peeled, thinly sliced
• 2 tbsp (30 mL) olive oil
• 1 ⁄4 cup (60 mL) maple syrup
• 1 tbsp (15 mL) fresh thyme
• Pinch salt and pepper

Method

1. Heat oven to 350˚ F.
2. 2. In a large bowl, combine all ingredients. Toss together thoroughly.
3. Lay vegetables in a single layer on a parchment-lined baking sheet. Cook in oven for 25-30 minutes, turning at least once.
4. Serve with braised chicken breasts.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

See: Braised Chicken in Apple Cider

Free of: Gluten and top allergens

Ingredients

• 4 boneless chicken breasts (skin on)*
• 4 slices pancetta (or bacon), diced*
• 2 tbsp (30 mL) olive oil
• 4 shallots, diced
• 2 cloves garlic, minced
• 1 tbsp (15 mL) fresh thyme, finely chopped
• 4 cups (950 mL) fresh apple cider

Method

1. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts, skin side down. Cook 3-4 minutes each side, until golden.
2. Move chicken to a plate; set aside. Add diced pancetta to pan. Sauté for 5 mins.
3. Add shallots, garlic and thyme. Stir and cook for 5 minutes. Add apple cider and bring to boil.
4. Reduce heat to medium-low, and add seared chicken. Cover and braise 8-10 minutes, until chicken is cooked through.
5. Transfer chicken to serving platter. Continue to cook sauce until reduced by half.
6. Spoon sauce over chicken and serve with maple glazed parsnips and carrots (pictured).

*Note: For a special occasion, use pheasant instead of chicken. For lower-cal, omit pancetta.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

See: Maple Glazed Parsnips and Carrots

Free of: Gluten and top allergens

Ingredients

• 1 ⁄4 cup (60 mL) olive oil
• 1 medium cooking pumpkin, peeled, seeded and diced
• 1 cup (250 mL) each of carrots, onion, celery; diced
• 1 leek, diced
• 2 cloves garlic, minced
• 2 tsp (10 mL) freshly grated or ground nutmeg*
• 6 cups (1.5 L) vegetable stock [Look for allergen-free, GF brand]
• Pinch salt and pepper

Method

1. In a large pot, heat oil over medium heat. Add pumpkin, carrots, onion, celery and leek. Cook for 5 minutes, stirring.
2. Add garlic and nutmeg, continue to cook for 2-3 minutes on medium heat.
3. Pour in stock and season with salt and pepper.
4. Bring to a boil, reduce heat and simmer for 12-15 minutes.
5. In a blender, purée soup in batches. Return to pot and season with salt and pepper.

*Note: Nutmeg is a spice derived from a seed, not a tree nut.

Recipe by Simon Clarke

See also: Curried Butternut Squash Soup

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Free of: Gluten and top allergens

Ingredients

• 6-inch long piece of beef tenderloin, cut into thin strips
• 1 tbsp (15 mL) honey
• 1 tbsp (15 mL) olive oil
• 1 tsp (5 mL) fresh rosemary, minced
• 1 tsp (5 mL) hot chili sauce [Look for allergen-free, gluten-free brand]
• Salt and pepper
• Several green onions, cut into 1-inch lengths
• Bamboo skewers
• 2 tbsp (30 mL) vegetable oil

Method

1. In a medium bowl, combine beef strips with honey, olive oil, rosemary, chili sauce, salt and pepper. Cover and marinate for 30 minutes.
2. Thread one strip of beef onto a 5-inch to 6-inch skewer, then a piece of green onion, then one more strip of beef. Continue until all beef is used up. Season skewers with salt and pepper.
3. In a large sauté pan, heat vegetable oil over medium heat. Add beef skewers to pan, making sure not to crowd.
4. Sauté on each side for about 1 minute, until cooked. Serve immediately.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

Free of: Gluten and top allergens

Ingredients

Chicken Balls

• 1 1 ⁄2 lbs (0.7 kg) ground chicken
• 2 cloves garlic, minced
• 1 tbsp (15 mL) fresh ginger, minced
• 1 cup (250 mL) fresh basil leaves, roughly chopped
• 3 green onions, minced
• 1 tsp (5 mL) hot chili sauce [Look for allergen-free, gluten-free brand]
• 1 tbsp (15 mL) ground allspice
• Salt and pepper
• 1 cup (250 mL) cornmeal
• 1 ⁄4 cup (60 mL) vegetable oil

Sweet and Sour Sauce

• 1 cup (250 mL) pineapple juice
• 1 cup (250 mL) ketchup
• 1 ⁄4 cup (60 mL) brown sugar
• 1 ⁄4 cup (60 mL) rice wine vinegar

Method

1. Add all ingredients for chicken balls to a large bowl, except the cornmeal and vegetable oil. Stir until thoroughly combined.
2. Using your hands, take about 2 tbsp of mix, and roll into a ball. Continue this process until the mixture is used up.
3. Place cornmeal in a wide, flat bowl. Roll chicken balls in to coat.
4. Using a large sauté pan, heat the vegetable oil over medium heat. Add balls and turn often, until cooked through and golden brown.
5. For the sauce: combine ingredients in a saucepan. Bring to a boil, reduce heat to a simmer for 3 minutes, stirring occasionally. Remove from heat.
6. Serve warm chicken balls on skewers. Drizzle with sauce.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

Free of: Gluten and all top allergens

Ingredients

• 2 tbsp (30 mL) vegetable oil
• 1 tsp (5 mL) curry paste [Look for allergen-free brands]
• 1 tsp (5 mL) coriander seeds, ground
• 1 clove garlic, minced
• 1 small sweet onion, finely chopped
• 3 cups (720 mL) carrots, peeled and chopped
• 2 tsp (10 mL) orange zest
• 1 cup (250 mL) orange juice
• 4 cups (1 litre) chicken stock [Look for allergen-free, GF brands]
• Salt and pepper

Method

1. In a large pot, heat oil over medium heat. Add curry paste and coriander, stir and cook for 2 minutes.
2. Add garlic, onion, carrots and zest. Continue to cook for 4-5 minutes, stirring often.
3. Pour in orange juice, stock and add salt and pepper.
4. Bring to a boil, reduce to a simmer. Cook for 20 minutes until carrots are tender.
5. Puree soup in blender until smooth. Stir in more stock if too thick. Allow to cool slightly.
6. Using a funnel, pour soup into shooter glasses and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.