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Gluten-Free Summertime Favorites

Summertime entertaining is always a lot of fun – friends and family enjoying the weather and gathering together for wonderful meals. It can be a challenge though, if one of your guests is on a gluten-free diet. Try these great gluten-free recipes, using fresh seasonal ingredients, and you’ll be guaranteed to please everyone at the table!


  • Recipe

    Summer Gazpacho

    This simple summer gazpacho from Chef Laura Cedillo of Galvez Riverfront Restaurant shows off the ripest tomatoes of the season.

  • Recipe

    Farmers’ Market Crudités with Buttermilk Herb Dip

    Though I have listed my own favorite vegetables for these crudités, feel free to go with whatever looks good at the market.

  • Moveable Feast

    Grilled Artichokes with Salsa Verde

    Mexican salsa verde (“green sauce”), which is often more mild than its red counterpart, gets its brilliant color from fresh green herbs such as parsley, chives, and oregano. It’s also a great complement to chicken, fish, and beef. Cut down prep time with our guide to cleaning and trimming artichokes. You can also serve the main-dish salmon without the grilled artichokes—the fish and collards are delicious on their own.

  • Recipe

    Summer Greens and Rice Soup

    Lettuce in soup may seem a bit odd, but this Italian classic is delicate and ever-so-slightly sweet. Look for lettuce with good flavor and a sturdy texture—red oak or red leaf, or a mix of both, works well; mesclun mix will not do, because it becomes stringy when cooked. If the chard at the market calls your name, feel free to substitute it for the spinach.

  • Recipe

    Grilled Potato, Salmon, and Lentil Salad with Mustard Cream Sauce

    Here is a main-dish salad with flavor that builds with every bite. The potatoes are soaked in wine and broth, and they balance the rich salmon beautifully. But it’s the dreamy, creamy dressing that will have you swooning. Enjoy the dish alfresco with a chilled glass of wine, and feel all your worries slip away.

  • Recipe

    Grilled Shrimp Salad with Feta, Tomato, and Watermelon

    Ripe, in-season ingredients are the key to this summery main-course salad, so use the best tomatoes and watermelon you can find.

  • Recipe

    Grilled Scallops with Rémoulade Sauce

    This is a take on the more-familiar shrimp rémoulade. However, in this case we want the bold grilled flavor to come through, so we use the rémoulade sauce as a dipping sauce, much like you would a cocktail sauce. If you prefer, you could toss everything together and serve it over shredded lettuce in the style of a New Orleans lunch.

  • Recipe

    Gluten-Free Grilled Margherita Pizza

    The original pizza was created by an Italian baker from Naples in honor of Queen Margherita. The red, white, and green ingredients were his homage to the Italian flag. The beauty of a Margherita is in the simplicity of its fresh ingredients. When you get down to it, it is basically uncooked crushed tomatoes, creamy mozzarella cheese, and fragrant fresh basil.

  • Recipe

    Grilled Flank Steak with Cucumber-Yogurt Sauce

    Since flank steak is relatively inexpensive, why not grill two at once? After a long soak in a bold, garlicky marinade, the first makes a great fast and easy meal. The leftover steak is great in Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes, Grilled Steak and Arugula Salad with White Beans and Shiitake, and Red Onions Stuffed with Grilled Steak, Spinach, and Feta. This do-ahead sauce is an easy take on tzatziki, the Greek yogurt dip.

  • Recipe

    Papaya-Tangerine Ice Pops

    Tangerine segments add tang to this sunset-hued ice pop. Create your own customized ice pop recipe with the Recipe Maker.

  • Recipe

    Blackberry Tartlets with Vanilla-Flavored Mascarpone Cream

    There are beautiful-looking desserts that take a lot of time to prepare and others that don't—like these tartlets, which are prepared in a snap and look outstanding. Prepare the crust, mascarpone cream, and fruit stewed in syrup ahead of time. Then assemble the dessert at the last minute, when you're ready to serve, so it's as fresh as can be.

  • Recipe

    Grilled Peaches with Dukkah and Blueberries

    Dukkah is an Egyptian blend of nuts, seeds, and spices that is so good you can eat pinches of it straight, as a snack. Daub some ripe peaches with olive oil, put them on a very hot grill, and then sprinkle them with dukkah. The result is a bit like peach pie without the crust: warm and yielding, with just a hint of char.

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