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: 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

• 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

Ingredients

• 2 tbsp olive oil
• 1 large sweet onion, diced
• 4 cloves garlic, minced
• 2 pounds ground beef
• 1/4 cup chili powder
• 1 tbsp paprika
• 2 tbsp cumin
• 14 oz can each, kidney, pinto, white beans, drained and rinsed
• 28 oz can diced tomatoes
• Salt and pepper

Method

1. In a large pot, heat oil over medium-high heat.
2. Add onion and sauté for 2 minutes. Stir in garlic, and cook for 2 more minutes.
3. Mix in beef and sauté for another 4 minutes. Now add remaining ingredients.
4. Bring chili to a boil, then reduce heat to low.
5. Simmer chili for for 50 minutes, stirring occasionally.
6. Meanwhile, prepare your cornbread.

Next page: Herb Cornbread

Free of: All top allergens and gluten-free

Chef’s Note: The fennel and herb combo brightens up the classic summer tomato salad. Serve it with the Tomato and Basil Granita (pictured).

Ingredients

• 1 lb (1/2 kg) assorted tomatoes, sliced
• 1 bulb fresh fennel, thinly sliced

Dressing

• 2 tbsp (30 mL) each, dill, chives, parsley, chervil (optional), chopped
• 1/4 cup (60 mL) vegetable stock [Look for allergy- and gluten-free brands]
• 1 tbsp (15 mL) rice wine vinegar
• 2 tbsp (30 mL) olive oil
• Salt and pepper

Method

1. Place dressing ingredients in blender. Pulse until combined. Set aside.
2. Arrange tomatoes and fennel on a platter. Pour over herb dressing. Serve.

Tip: Pairs well with the savory Tomato and Basil Granita (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Free of: Gluten and all top allergens

Ingredients

• 2 lbs (900 g) boneless, skinless chicken breast
• 1 tbsp (15 mL) curry powder
• 1 tbsp (15 mL) honey
• 1 tbsp (15 mL) chili powder
• 2 cloves garlic, finely chopped
• 1 ⁄4 cup (60 mL) fresh basil, chopped
• 1 ⁄4 cup (60 mL) allergy-friendly vegetable oil
• 1 8 oz package (250 g) rice vermicelli
• 1 bunch green onions, finely sliced
• 1 cup (250 mL) coriander leaves, packed
• 1 ⁄2 cup (125 mL) mint leaves
• 1 red pepper, seeded, thinly sliced
• Salt and pepper to taste

Dressing

• 2 tbsp (30 mL) seasoned rice wine vinegar
• 2 tbsp (30 mL) umeboshi vinegar* [Substitution: same amount of rice wine vinegar]
• 1 tbsp (15 mL) sugar
• 2 tbsp (30 mL) chili sauce (medium thickness)
• 1 ⁄2 cup (125 mL) vegetable oil

*Vinegar derived from a Japanese plum; available in health food stores and online.  

Method

1. Combine curry powder, honey, chili powder, garlic, basil and vegetable oil in a large bowl. Add chicken and toss to coat. Cover and marinate for 45 minutes.
2. Place rice noodles in a large bowl and cover with boiling water. Soak for 8-10 minutes or until soft. Drain well and set aside.
3. Pre-heat barbecue on high. Grill marinated chicken, turning once, 8-10 minutes or until cooked through. Remove to a plate and tent with foil. Let rest 10 minutes.
4. Place all dressing ingredients in a small bowl and whisk thoroughly.
5. Cut chicken into 1 ⁄ 2-inch cubes. Add chicken (and any juices), onion and red pepper to noodles. Toss with dressing and season with salt and pepper.
6. Put salad onto serving dish, garnish with mint and coriander and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Free of: Gluten and all top allergens; optional sulphites.

Ingredients

• 2 zucchini
• 2 eggplant
• 1 each red, yellow and orange pepper
• 1 bunch carrots
• 4 portobello mushrooms
• 2 bunches green onions
• 2 tbsp (30 mL) rosemary
• 2 tbsp (30 mL) thyme
• 4 cloves garlic, minced
• 1 ⁄4 cup (60 mL) balsamic vinegar [for sulphites sensitivity, substitute rice wine vinegar]
• 1 ⁄2 cup (125 mL) olive oil
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) pepper

Method

1. Slice zucchini and eggplant on the bias in thick slices.
2. Seed and quarter peppers. Halve carrots lengthwise.
3. Trim green onions and portobello mushrooms.
4. In a large bowl combine all remaining ingredients and toss over vegetables.
5. Grill vegetables 2-4 minutes on each side; halve mushroom.
6. Arrange on a platter and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Free of: All top allergens except sulphites (vinegar) and gluten-free

Ingredients

• 12 chicken thighs or 6 whole legs, washed and patted dry
• 2 tbsp (30 mL) vegetable oil

BBQ Sauce

• 2 tbsp (30 mL) vegetable oil
• 1 cup (250 mL) onion, minced
• 2 cups (475 mL) fresh tomatoes, diced
• 1 cup (250 mL) tomato juice
• 1 ⁄4 cup (60 mL) fresh orange juice
• 1 ⁄2 cup (125 mL) cider vinegar
• 1 ⁄2 cup (125 mL) brown sugar
• 2 tbsp (30 mL) molasses
• 1 tbsp (15 mL) chili powder
• 1 tbsp (15 mL) paprika
• 1 tbsp (15 mL) salt
• 1 tsp (5 mL) ground pepper

Method

1. In a large saucepan, heat oil over medium heat. Add minced onion, cook 6-8 minutes until golden, stirring often.
2. Add remaining sauce ingredients and bring to a boil. Reduce to a simmer and cook, uncovered, 45 minutes to 1 hour, until thickened.
3. Purée the sauce in a blender. Set aside.
4. Place chicken in a large bowl. Pour sauce over, mix, then cover and marinate in the fridge for one hour.
5. Pre-heat barbecue to medium-high heat. Oil the grill racks. Cook chicken skin side down 2-3 minutes, then turn for a further 2-3 minutes. Bring heat down to medium-low. Basting often with sauce, barbecue 12-14 minutes until cooked through.

Pairs nicely with the Fresh Corn Succotash (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Serves 4-6

Free of: gluten and all top allergens

Ingredients

• 4 lbs (1.8 kg) chicken wings
• 1 tbsp (15 mL) ground cumin
• 1 tsp (5 mL) ground cinnamon
• 1 tbsp (15 mL) salt
• 1 tsp (5 mL) garlic powder
• 1 tsp (5 mL) cayenne
• 1/4 cup (60 mL) allergy-safe vegetable oil
• 1/2 cup (125 mL) summer blossom honey
• 1 tbsp (15 mL) lemon zest

Method

1. In a large bowl, stir together cumin, cinnamon, salt, garlic powder, cayenne and oil.
2. Add chicken wings to bowl and coat with spice rub. Cover and refrigerate.
3. Pre-heat barbecue on medium-high.
4. In a small bowl, mix honey and lemon zest together. Set aside.
5. Lightly oil the grill. Cook wings on grill for about 12-14 minutes, turning often, until cooked through.
6. Brush honey lemon glaze over wings until coated. Continue to cook for 2-4 minutes.
7. Transfer to a platter and serve with cut carrots and celery.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

© Copyright AGW Publishing Inc.

Serves 4 to 6
Free of: All top allergens and gluten-free.

Manicotti

Ingredients

• 12 oven-ready manicotti noodles* [use gluten-free, egg-free]
• 2 cups (475 mL) zucchini, diced
• 1 cup (250 mL) eggplant, diced
• 1 cup (250 mL) leeks, thinly sliced
• 1 cup (250 mL) tomato, seeded, diced
• 4 tbsp (60 mL) fresh basil, chopped
• 2 tbsp (30 mL) olive oil
• Salt and pepper to taste
• Grated parmesan cheese or non-dairy mozzarella shreds

Method

1. Preheat oven to 350° F.
2. Heat oil in a large skillet over medium-high heat. Add zucchini, eggplant, leek and tomato and sauté until vegetables are just tender, about 10 minutes.
3. Toss vegetables with fresh basil, salt and pepper.
4. Using a small spoon, fill manicotti shells with vegetables, and arrange in one layer in a lightly oiled baking dish.
5. Pour tomato sauce (recipe below) over (gluten-free) manicotti and bake for 40 minutes,or until pasta is cooked through.
6. Sprinkle with grated parmesan cheese or non-dairy mozzarella shreds. Serve.

Tomato Sauce

Ingredients

• 2 (540 mL) cans diced tomato
• 1 sweet onion, diced
• 2 tbsp (60 mL) tomato paste
• 2 cloves garlic, minced
• 2 tbsp (30 mL) olive oil
• 2 tbsp (30 mL) fresh basil, chopped
• Salt and pepper to taste

Method

1. Heat oil in a large sauce pan over medium heat. Add onion and sauté until soft.
2. Add tomatoes, tomato paste, basil, salt and pepper and cook for a further 10 mins.
3. Remove from heat and, in a food processor, purée until smooth.
4. Pour over manicotti and bake as noted.

Recipe by Food Editor Simon Clarke

First published in Allergic Living magazine.
To subscribe, click here.

** Disclaimer ** for any and all recipes associated with Food Allergy Awareness Day on TasteSpotting: “Please note that this recipe has not been reviewed by FAI or medical experts. Avoidance is the only accepted course of treatment for food allergy. Always verify ingredients or food products by checking with the manufacturer and/or your physician to ensure that any foods are safe for your unique allergy issues.”

More Pasta Recipes:

• Nut-free Pesto Sauce
• Bolognese Sauce
• Sauce alla Puttanesca

© Copyright AGW Publishing Inc.