Easy Spring Gluten-Free Recipes
Fresh strawberries, warming weather, and lots of pollen!
Spring has a way of arriving all at once. One week, the markets will feel bare, and the next, the tables will be overflowing with color. In many parts of the country, that moment is happening right now. You will see strawberries stacked in green baskets, bundles of asparagus tied with rubber bands, and green garlic tucked in beside the spring onions. Is it warming up where you are? I would love to know what is showing up at your local market this week.
Ripe, juicy strawberries are one of my favorite berries to bake with, and spring is the time to use them at their absolute best. When strawberries are truly in season, their flavor is sweeter, brighter, and more intense than anything you will find in a grocery store in January. I reach for them constantly this time of year. They add so much flavor to these Gluten-Free Strawberries and Cream Scones, which are flaky, lightly sweet, and perfect with a cup of tea. You will also want to try this decadent Gluten-Free Banana Strawberry Bread that comes together easily.
You can also roast strawberries for a deliciously sweet topper for yogurt and ice cream. Roasting concentrates their natural sugars and turns even slightly underripe berries into something deeply flavorful. A little honey and a splash of balsamic vinegar in the roasting pan take them somewhere special.
If you want more of a dessert, these Gluten-Free Strawberry Bars are the best potluck recipe you can make. They are easy to pull together with just a few simple ingredients, and they travel beautifully. I have made them for everything from casual get-togethers to holiday gatherings, and the pan is always empty before I leave.
Another tasty spring tradition is buying green garlic at our farmer’s market. The bulb pictured above was from towards the end of last season, when the bulbs grow larger and more fully formed. Early in the spring, they are much smaller, and green garlic resembles a tiny leek more than the garlic bulb most people recognize. The flavor is also a bit milder and fresher early in the season, which makes it wonderful raw in dressings or stirred into soft scrambled eggs.
Do not let the size fool you, though, because green garlic can pack a real garlic punch as the season progresses. I slice them up just like leeks and add them to any meat, fish, or vegetables I am sautéing. They cook down quickly and add a layer of flavor that dried or jarred garlic simply cannot match.
Asparagus is another spring vegetable I look forward to all year round. You can find it in purple, white, and the most common green variety, and each has a slightly different flavor profile worth exploring. Just know that purple asparagus will turn green when you cook it, so enjoy that color while it lasts on the cutting board.
Try asparagus in this Gluten-Free Asparagus and Goat Cheese Tart recipe. It is perfect for breakfast or brunch! My friend, Jenni, uses asparagus to make this popular Asparagus Lemon Soup, and Beth loves using it in this Preserved Lemon Asparagus Salad. I would love to hear your favorite recipe using asparagus!