Ingredients

• 2 racks of lamb, cleaned and trimmed
• 2 tbsp (30 mL) chili powder
• 1 tbsp (15 mL) cumin seeds
• 2 tbsp (30 mL) caraway seeds
• 2 tbsp (30 mL) coriander seeds
• 2 tbsp (30 mL) fresh thyme
• 1 large garlic clove, minced
• ¼ cup (60 mL) + 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) each, salt and pepper

Method

1. Place lamb on a cutting board.
2. In a mortar and pestle combine all powder, seeds and herbs. Smash until fine. Add garlic, 1 ⁄ 4 cup of olive oil, salt and pepper. Combine until the harissa paste forms.
3. 3. Brush racks with harissa paste and let stand for 20 minutes.
4. Pre-heat oven to 400°F. Meanwhile, add the extra 2 tbsp of olive oil to a large ovenproof pan over high heat. Sear racks until golden brown.
5. Transfer lamb to oven and cook 10-12 minutes for medium rare.
6. Remove from oven; rest for 5 minutes. Slice racks and serve.

Note: If rack of lamb is beyond your budget, substitute 12 lamb chops.

Recipe by Simon Clarke

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

Serves 6-8
Free of: Gluten and top allergens

Ingredients

• 1  5-6 lb leg of lamb, bone in
• ¼  cup (60 mL) olive oil
• 4 tbsp (60 mL) fresh rosemary, minced
• 4 cloves garlic minced plus 2 cloves, sliced
• Salt and pepper

Method

1. Pre-heat oven to 375° F. Using a sharp paring knife, make 1-inch slits all over the lamb leg (approx. 16-20). Insert sliced garlic into slits.
2. Place lamb, fat side up into a large roasting pan.
3. In a bowl, combine olive oil, rosemary, minced garlic, salt and pepper.
4. Rub mixture into lamb, coating thoroughly.
5. Roast lamb until your thermometer reads 130°-140° F, for medium rare. Remove from oven, tent with tin foil and rest 10 minutes.
6. Carve and serve with mint sauce.

Next: Fresh Mint Sauce

Free of: Gluten and top allergens

Ingredients

• 1 whole chicken, kosher and organic
• 1 lemon, quartered
• 1 bunch fresh thyme
• ¼ cup (60 mL) olive oil
• Salt and pepper

Method

1. Pre-heat oven to 400° F. Line shallow roasting pan or baking sheet with parchment paper.
2. Rinse and pat dry chicken, then place in the pan.
3. Season chicken’s cavity with salt and pepper. Then add lemon quarters and thyme to cavity.
4. Rub skin with olive oil, and season with salt and pepper.
5. Roast the chicken 40-45 minutes, until it is cooked through and the  juices run clear.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

Ingredients

• 1 large Yukon gold potato, peeled
• 2 medium parsnips, peeled
• 1  large pear, peeled
• 2 eggs or equivalent egg replacer
• 2 tbsp (30 mL) all-purpose g-f flour (or wheat flour)
• Few pinches salt and pepper
• 1 ⁄ 2 cup (125 mL) vegetable oil [check for allergy-safe brand]

Method

1. Coarsely grate potato, parsnips and pear. Transfer to bowl after squeezing out and discarding excess juice.
2. Add egg (or egg replacer), flour and a pinch of salt and pepper. Mix thoroughly.
3. In a sauté pan, heat oil over medium heat. Using a large soup spoon, place one helping of latke mixture into oil, flattening gently with back of spoon.
4. Cook 3-4 minutes on each side, until golden and crispy. Remove to paper towel to drain oil. Season with salt and pepper.
5. Repeat process, making about 12-15 latkes. Serve with apple sauce and vegan (dairy-free) sour cream.

Free of:

Ingredients

• 2 small butternut squash, halved lengthwise and seeded
• 2  tbsp (30 mL) olive oil
• 1 leek, halved lengthwise, washed, diced
• 1  sweet onion, diced
• 2 cloves garlic, diced
• 1½ to 2 tbsp (20 to 30 mL) curry paste [Look for allergen-free, g-f brand]
• 5 cups (1.2 L) chicken or vegetable stock [Allergen-free, g-f brand]
• 1½ cups (350 mL) apple juice
• Pinch salt and pepper
• 20 leaves of fresh sage

Method

1. Heat oven to 375° F. Lay squash halves onto a baking sheet, cut side down. Cook for 40 minutes or until cooked through.
2. In a large soup pot, heat olive oil over medium-high heat. Add leek, onion and garlic. Sauté 3-4 minutes, stirring.
3. Add curry paste and cook a further 2 minutes.
4. Scoop out squash flesh, add to soup pot, along with stock and apple juice. Add salt and pepper. Bring to a boil, then simmer 20-25 minutes.
5. In batches, purée soup in a blender until smooth. Adjust seasonings if needed.
6. Serve with briefly fried sage leaves and toasted fresh bread.

Recipe by Simon Clarke

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

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

Ingredients

• 1 medium beet
• 3 large carrots
• 1 small celeriac bulb, peeled
• 1 kohlrabi bulb, peeled
• 1 tbsp (15 mL) caraway seeds
• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) rice wine vinegar
• salt and pepper, to taste

Method

1. Cut all vegetables to matchstick size and place in a large bowl.
2. Add caraway, oil, vinegar, salt and pepper. Toss together. Serve as an appetizer or side dish.

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 except optional mustard, and gluten-free

Ingredients

• 1⁄4 cup (60 mL) olive oil
• 1 large sweet onion, diced
• 1 cup (250 mL) carrots, diced
• 1 cup (250 mL) celery, diced
• 2 hot chili peppers, seeds removed, finely diced
• 3 cloves garlic, minced
• 2 tbsp (30 mL) fresh ginger, minced
• 1 tsp (5 mL) turmeric
• 2 cups (475 mL) red lentils, rinsed
• 1 tsp (5 mL) each, cumin seeds, black mustard seeds
  [Substitute: use ½ tsp more of cumin seeds]
• 1⁄2 tsp (2.5 mL) each, coriander seeds, whole cloves
• 1-inch of a cinnamon stick
• 4 cups (950 mL) vegetable stock [Look for allergen-free, g-f brands]
• Salt and pepper

Method

1. In a large sauté pan, heat oil over medium heat. Add onions, carrots and celery. Cook, stirring often, 4-6 minutes.
2. Add chili peppers, garlic and ginger, stir to combine and cook for 4 minutes. Stir in turmeric and lentils. Reduce heat to simmer.
3. In a separate pan, over medium heat, toast dry spices together, stirring often for 3-4 minutes. Remove from heat to spice grinder. Grind into a fine powder.
4. Add spice mix to vegetables along with stock, salt and pepper.
5. Bring to a boil, then reduce heat to a simmer and cook until lentils are tender (15-18 minutes).

Note: Great served with rice on its own. Or make as a side dish.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.