This savory Greek-style pastry is a great way to incorporate more spinach in your diet. We use a whole-grain phyllo dough brushed with olive oil and feta cheese to add a creamy, salty kick. If you’re sensitive to gluten, see the tip at the bottom of the recipe to easily adapt it. For a prettier presentation, we simply take the phyllo and crumble it over the top of the pie before baking it.
Chicken gets coated in a seasoned, nutty mix and baked for a crispy pecan-crusted chicken dinner.
Casseroles can be a challenge during Passover – not only to keep them free of bread crumbs, but also to keep them dairy-free if you’re keeping the table kosher. This savory-meets-sweet casserole uses sweet potatoes and hemp or coconut milk and is brimming with warming flavors like cinnamon, nutmeg and maple.
A combination of lemon, lime and orange zests brighten the flavor of this velvety, sour cream—infused pound cake, topped with an orange-scented raspberry sauce.
These grain-free waffles use almond flour instead of wheat flour for added protein. Because they’re gluten-free, they work best on a mini waffle iron, but making 4 full-size waffles is an option, too.
Southeast Asian flavors run through this nice contrast of hot chicken over cold salad. They’re bound together by the marinade, which is boiled after seasoning the chicken so it can be turned into the salad dressing.