Alexandra's Kitchen

Gluten-free

A plate of pan-seared Duck breasts with port wine sauce and roasted grapes.

Perfect Pan-Seared Duck Breasts with Port Wine Sauce

Overhead shot of two dinner plates filled with one-pot chicken with sherry and sherry vinegar sauce, bread, and salad.

One-Pan Chicken with Sherry Vinegar Sauce

Chickpea Tagine with “Tomato Jam” and Roasted Delicata Squash

A quart container filled with cooked chickpeas.

How to Cook Chickpeas and Beans from Scratch: Brining Method

Here I've pickled peppers, onions, and fennel, and I've been tucking the mix into sandwiches, spreading it atop melty cheese toasts, and, as intended, sprinkling it over just-baked pizza. I imagine it would be fabulous with grilled bratwurst or in a Philly cheesesteak-style sandwich. // alexandracooks.com

Simple, Quick- Pickled Vegetables

Two quart containers filled with tomato sauce.

Marcella Hazan Tomato Sauce with Onion and Butter, Simplified

A bowl of raw corn salad with tomatoes, feta, and basil.

Mark Bittman’s Raw Corn Salad with Tomatoes, Feta, Basil & Mint

A bowl of chicken and cabbage salad with Thai dressing.

Thai-Inspired Chicken and Cabbage Salad

This kale and quinoa salad has a lemony-mustard dressing, dried cranberries that plump with the cooked quinoa, crisp celery, toasted almonds, and goat cheese. It comes together in a snap and has been a welcomed addition to the summer salad rotation. It also keeps well in the fridge for days, making it perfect for lunch-on-the-go or a picnic at the beach. I find it irresistible, and while it's a great side salad, it's nearly a meal in itself. // alexandracooks.com

Kale and Quinoa Salad from Love Real Food

This summer vegetable salad comes together in no time—as the shallots macerate in the vinegar for the dressing, you can prep everything else: slice the radishes, turnips, scallions, etc. With a hunk of bread on the side, the meal is complete. // alexandracooks.com

10-Minute Meal: Greens + Tuna + Shallot Vinaigrette

A whirl of sweet hydration is just what I need as hotter days move in or, as it turns out, even when they don't—I've been making this blueberry-almond smoothie every day, rain or shine, brisk or balmy. // alexandracooks.com

Healthy Blueberry-Almond Smoothie

I’ve been making this oat and quinoa porridge nearly every morning for breakfast since learning the recipe, and while it’s a bit more work than other cooked-from-scratch hot breakfast cereals, it’s well worth the effort. An aromatic, light but satisfying, perfectly sweet porridge that comes together in a snap. // alexandracooks.com

Jean Adamson’s Quinoa-and-Oat Porridge

This curried chickpea and lentil soup is a recipe that can be adapted to taste and to what you have in your pantry. I've added chickpeas, omitted the greens, used vinegar in place of the lemon juice, and it always turns out well. Most important, it comes together alarmingly quickly but has a simmered-all-day-kind-of taste. // alexandracooks.com

Curried Chickpea and Lentil Soup

An overhead shot of one-pot Moroccan chicken and rice with dates, harissa, and pistachios.

Moroccan Chicken and Rice with Dates, Harissa & Pistachios

Assembled chickpea taco bowls with lettuce, lime, sour cream, and cheese.

Chickpea Taco Bowls

In this kale Cesar salad, the dressing is light and lemony and the kale itself is extremely soft and tender. It's also vegan, the dressing made with vegannaise and vegan Worcestershire. The combination of curly kale, massaged till tender, quick-pickled onions, and toasted pumpkin seeds, which add so much texture and flavor, is so good. I think this is one you have to taste to believe. // alexandracooks.com

Honest Weight Food Coop’s Kale Caesar

A platter of sheet pan roast chicken and Brussels sprouts.

Sheet Pan Roast Chicken with Brussels Sprouts & Balsamic

A large bowl of chicken and cabbage salad.

Chicken and Cabbage Salad with Sesame Seeds, Scallions and Almonds

This fall tabbouleh is so refreshing and includes pomegranates, apple, and walnuts. What's more, no cooking is required — bulgur simply needs to be soaked in cold water for about an hour. // alexandracooks.com

Fall Tabbouleh with Apples, Walnuts, and Pomegranates

Roasted delicata squash with chilies, lime, and cilantro.

Roasted Delicata Squash with Chilies, Lime & Cilantro

A bowl of Slow cooker butternut squash soup with apple and coconut milk.

Slow-Cooker Butternut Squash & Apple Soup

Gramma's mustard sauce in a Weck jar.

My Grandmother’s Mustard Sauce (AKA: “The Ham Sauce”)

A bowl of apple pie overnight oats.

Apple Pie Overnight Oats

A pot of curried chickpeas with cauliflower and coconut milk.

Curried Chickpeas with Cauliflower and Coconut Milk