Serves:  4
Free of: Gluten and top allergens

Ingredients

• 1 whole chicken, cut into 8 pieces
• 2 tbsp (30 mL) smoked paprika
• 1⁄4 cup (60 mL) olive oil
• Pinch salt and pepper
• 1 medium red onion, diced
• 1 each of red, orange and yellow pepper, diced
• 1 can white beans, rinsed*
• 2 tbsp (30 mL) fresh oregano, diced
• 4 cups (950 mL) chicken stock [Look for allergen-free, GF brand]
• Zest of 1 orange

*Note: If preferred, you can use chickpeas instead of white beans.

Method

1. In a large bowl, combine chicken pieces with smoke paprika and half the olive oil. Season with salt and pepper and combine.
2. Meanwhile, heat a Dutch oven over medium-high heat. Add remaining olive oil. Place chicken into pan, skin side down. Sear chicken on both sides until golden brown. Remove to plate and set aside.
3. To the pan, add onion, peppers, beans and oregano. Sauté 3-4 minutes.
4. Pour in chicken stock, bring to a boil. Add the chicken pieces.
5. Reduce heat to a simmer and cook, covered, for at least 15-18 minutes until chicken is cooked thoroughly.

Ingredients

• 2 skinless, boneless chicken breasts, cooked and sliced
• 1⁄4 cup (60 mL) fresh sage leaves
• 1⁄4 cup (60 mL) parsley
• 3⁄4 cup (180 mL) + 1 tbsp (15 mL) olive oil
• pinch salt and pepper
• 1 Granny Smith apple, cored and thinly sliced

Method

1. In a food processor combine sage, parsley, 3⁄ 4 cup olive oil, salt and pepper. Blend until smooth. Remove to a small bowl.
2. In a small skillet, heat remaining olive oil over medium heat, add apple slices and sauté until golden brown, remove and allow to cool.
3. Spread sage purée on your chosen bread. Fill sandwich with sliced chicken and apple.

Suggestion: Use breads of your choice; for those avoiding gluten, we recommend any of Glutino’s products.

Great served as a platter with Grilled Vegetables & Tarragon Mayo sandwich recipe.

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

© Copyright AGW Publishing Inc.

Ingredients

• 1 green zucchini, sliced lengthwise
• 1 yellow zucchini, sliced lengthwise
• 1 red pepper, halved and seeded
• 1 small red onion, sliced
• 1 clove garlic, minced
• 2 tbsp (30 mL) olive oil
• salt and pepper

Method

1. Preheat oven broiler. In a large bowl, toss vegetables with olive oil, garlic, salt and pepper.
2. Grill vegetables under the broiler 4-6 minutes on each side until cooked. Remove and cool. Peel peppers and slice.
3. Meantime, prepare Tarragon Mayo. Spread mayo on favourite bread, fill with grilled vegetables, and serve.

Suggestion: Use breads of your choice; for those avoiding gluten, we recommend any of Glutino’s products.

Great served as a platter with Chicken, Sage & Apple sandwich recipe.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

Serves 4-6

Free of: All top allergens and gluten-free

Chef’s Note: Steak without the heaviness. Indulge in this perfect patio salad with its note of citrus.

Ingredients

• 2 strip loin steaks
• 2 heads Boston lettuce, washed
• 1 large carrot, peeled, thinly sliced
• 1 small red onion, sliced
• 2 oranges, segmented, juice reserved
• ¼ cup (60 mL) fresh mint leaves, torn
• 1 clove garlic, minced
• ¼ cup (60 mL) olive oil
• Salt and pepper

Method

1. Heat barbecue to medium-high. Rub steaks with a little olive oil. Season with salt and pepper.
2. Cook steaks for 4-6 minutes on each side, or until cooked to your liking. Set aside to rest and cool.
3. Segment oranges over a small bowl. Reserve the juice in bowl.
4. Spread out lettuce leaves on a platter. Top with carrot, red onion slices, orange segments and mint.
5. To make dressing, whisk together reserved orange juice, garlic, olive oil, salt and pepper.
6. Slice steaks thinly and place onto salad. Drizzle dressing over salad and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine, Summer 2010.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.