35+ Delightful February Gluten-Free Dinner Recipes for the Winter

February is the month of cozy nights, warm meals, and nourishing comfort food.

For those who follow a gluten-free lifestyle, it’s important to have a variety of hearty and delicious dinner options that are both satisfying and gluten-free.

Whether you’re dealing with a cold winter evening or preparing a meal to share with family and friends, the right recipe can make all the difference.

In this blog post, we’ve curated a list of 35+ February gluten-free dinner recipes that will keep you full, happy, and healthy all month long.

From savory casseroles and comforting soups to hearty one-pan meals and creative takes on classic dishes, these recipes are designed to suit any taste and dietary need.

Whether you’re looking for a low-carb dinner, a vegetarian option, or a high-protein dish, we’ve got something for everyone.

Let’s dive into these delicious gluten-free meals that are perfect for February!

35+ Delightful February Gluten-Free Dinner Recipes for the Winter

As the winter chill settles in, it’s time to enjoy meals that are both comforting and gluten-free.

With these 35+ February gluten-free dinner recipes, you can explore a variety of flavors, ingredients, and cooking techniques that will keep your dinners interesting and satisfying.

Whether you’re cooking for yourself, your family, or a group of friends, these dishes are sure to please everyone at the table.

From warming soups to flavorful baked dishes and hearty salads, there’s a recipe for every occasion.

So, this February, let go of the stress of meal planning and embrace the joy of cooking gluten-free dinners that everyone can enjoy.

Spaghetti Squash with Garlic Herb Shrimp

Spaghetti squash is a versatile, gluten-free alternative to pasta, making it the perfect choice for a February dinner. Paired with succulent garlic herb shrimp, this dish is light, flavorful, and packed with nutrients. The natural sweetness of the squash complements the savory shrimp, creating a delightful balance of taste and texture.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried parsley
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 40 minutes.
2. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. Add shrimp, oregano, parsley, red pepper flakes, salt, and pepper. Cook for 3-4 minutes until the shrimp turn pink and opaque.
4. Once the squash is done, scrape the flesh with a fork to create spaghetti-like strands.
5. Combine the squash and shrimp in the skillet, tossing gently to coat. Serve warm, garnished with fresh parsley.

This Spaghetti Squash with Garlic Herb Shrimp is a hearty, yet low-carb meal perfect for cozy February evenings. Its vibrant flavors and ease of preparation make it a go-to choice for gluten-free diners seeking a fresh and nutritious dinner option.

Gluten-Free Sweet Potato Shepherd’s Pie

Shepherd’s pie is a classic winter comfort food, and this gluten-free twist swaps the traditional mashed potatoes with a sweet potato topping for added nutrition and flavor. Filled with a savory ground meat and vegetable mixture, it’s a dish that’s sure to please the entire family.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 lb ground beef or turkey
• 1 cup diced onion
• 1 cup frozen peas and carrots mix
• 1 tbsp gluten-free Worcestershire sauce
• 1 cup beef or chicken broth
• 2 tbsp gluten-free flour or cornstarch
• 2 tbsp unsalted butter
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Boil the sweet potatoes in a pot of salted water until tender, about 10-12 minutes. Mash with butter, salt, and pepper. Set aside.
2. In a large skillet, cook the ground meat over medium heat until browned. Drain any excess fat and set the meat aside.
3. In the same skillet, sauté the onion until softened. Add the frozen vegetables and cook until heated through.
4. Stir in the Worcestershire sauce, broth, and gluten-free flour. Simmer until the mixture thickens. Return the ground meat to the skillet and mix well.
5. Transfer the meat and vegetable mixture to a baking dish. Spread the mashed sweet potatoes over the top, smoothing with a spatula.
6. Bake for 20-25 minutes, until the topping is slightly golden.

This Gluten-Free Sweet Potato Shepherd’s Pie combines wholesome ingredients with a warming comfort factor, making it an excellent dinner for chilly February nights. The sweet potato topping adds a modern twist to this beloved dish while ensuring everyone at the table can enjoy it safely.

Creamy Coconut Lentil Curry

Creamy, comforting, and packed with plant-based protein, this Coconut Lentil Curry is a perfect gluten-free dinner for February. The dish features hearty lentils simmered in a rich, spiced coconut sauce, bringing a touch of warmth and spice to your winter evenings.

Ingredients:

• 1 cup dried red lentils
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• ½ tsp cumin
• 1 cup diced tomatoes (canned or fresh)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Rinse the lentils under cold water until the water runs clear. Set aside.
2. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until fragrant.
3. Add curry powder, turmeric, and cumin. Cook for another 2 minutes to toast the spices.
4. Stir in the diced tomatoes, coconut milk, and vegetable broth. Bring to a gentle simmer.
5. Add the lentils and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This Creamy Coconut Lentil Curry is a flavorful and filling dish that’s perfect for gluten-free diets. Its robust spices and creamy texture make it an irresistible meal to savor during the cold February evenings, proving that gluten-free dinners can be as indulgent as they are healthy.

Roasted Butternut Squash and Quinoa Salad

This Roasted Butternut Squash and Quinoa Salad combines the sweetness of roasted squash with the nutty flavor of quinoa, making it a wholesome, gluten-free dinner option. Packed with nutrients and topped with a tangy vinaigrette, this salad is a warm and filling meal that’s perfect for the season.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp dried thyme
• Salt and black pepper, to taste
• ½ cup chopped walnuts
• 1 cup baby spinach or arugula
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, cinnamon, thyme, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, until tender and golden.
2. While the squash roasts, rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
3. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, until fragrant.
4. In a small bowl, whisk together the balsamic vinegar, honey, and the remaining 1 tablespoon of olive oil.
5. Once the squash and quinoa are cooked, combine them in a large bowl with the spinach, toasted walnuts, and vinaigrette. Toss to combine and serve warm.

This Roasted Butternut Squash and Quinoa Salad is a hearty and satisfying dish that’s perfect for a gluten-free winter dinner. The combination of roasted vegetables, protein-rich quinoa, and crunchy walnuts makes it both filling and full of flavor. It’s a great way to stay cozy and nourished without compromising on taste.

Gluten-Free Chicken and Vegetable Stir-Fry

This Gluten-Free Chicken and Vegetable Stir-Fry is a colorful and healthy dinner option that can be whipped up in no time. Full of lean protein, crunchy vegetables, and a delicious stir-fry sauce, it’s a quick and satisfying gluten-free meal that works for any night of the week.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tbsp sesame oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp gluten-free soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp cornstarch (optional, for thickening)
• 2 tbsp water
• Sesame seeds, for garnish (optional)

Instructions:

1. In a small bowl, combine the soy sauce, rice vinegar, honey, cornstarch (if using), and water. Whisk to dissolve the cornstarch. Set aside.
2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-6 minutes until browned and cooked through. Remove the chicken and set aside.
3. In the same skillet, add the bell pepper, broccoli, and carrots. Stir-fry for 4-5 minutes, until the vegetables are tender-crisp.
4. Add the garlic and ginger to the skillet, cooking for another 1-2 minutes until fragrant.
5. Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir to combine, cooking for 2-3 minutes until the sauce thickens and everything is well coated.
6. Serve the stir-fry hot, garnished with sesame seeds if desired.

This Gluten-Free Chicken and Vegetable Stir-Fry is not only quick and easy to make, but it’s also packed with flavor and nutrients. The balance of tender chicken, crisp vegetables, and savory sauce makes this dish a go-to choice for anyone following a gluten-free diet. Perfect for busy weeknights or a quick weekend dinner.

Gluten-Free Baked Salmon with Lemon Dill Sauce

Baked salmon is a simple yet elegant gluten-free dinner that’s both nutritious and full of flavor. This recipe features a zesty lemon dill sauce that perfectly complements the richness of the salmon. It’s a light yet satisfying dish that works well for both casual dinners and special occasions.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 2 tbsp fresh dill, chopped
• 1 lemon, sliced
• 1 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet, skin-side down. Drizzle with olive oil and season with salt and pepper. Place lemon slices on top of the salmon.
3. Bake the salmon for 12-15 minutes, or until the salmon is cooked through and easily flakes with a fork.
4. While the salmon bakes, in a small bowl, whisk together the Dijon mustard, honey, lemon juice, and fresh dill.
5. Once the salmon is done, remove it from the oven and drizzle the lemon dill sauce over the fillets.
6. Serve immediately with your favorite side dishes, such as roasted vegetables or a fresh salad.

This Gluten-Free Baked Salmon with Lemon Dill Sauce is a light yet flavorful meal that highlights the natural taste of fresh salmon. The tangy sauce adds a delightful zest to the fish, making this dish perfect for a gluten-free dinner that’s both easy and elegant. Whether for a weeknight or a special occasion, this recipe is sure to impress.

Gluten-Free Cauliflower Fried Rice

Cauliflower Fried Rice is a healthy, gluten-free alternative to traditional fried rice. Made with grated cauliflower, this dish mimics the texture of rice but is lighter and lower in carbs. It’s packed with vegetables and flavor, making it a perfect quick and nutritious dinner option for February.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 2 tbsp sesame oil
• 1 small onion, diced
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 garlic cloves, minced
• 2 eggs, lightly beaten
• 3 tbsp gluten-free soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame seeds (optional)
• Green onions, chopped, for garnish

Instructions:

1. Grate the cauliflower using a box grater or a food processor to create cauliflower rice. Set aside.
2. Heat sesame oil in a large skillet or wok over medium heat. Add the onion and cook for 3-4 minutes until softened.
3. Add the mixed vegetables and garlic, cooking for another 2-3 minutes until the vegetables are tender.
4. Push the vegetable mixture to the side of the pan and pour the beaten eggs into the empty space. Scramble the eggs and cook until fully set.
5. Add the cauliflower rice, soy sauce, and rice vinegar to the skillet, mixing everything together. Stir-fry for 5-7 minutes until the cauliflower is tender but still slightly crisp.
6. Garnish with sesame seeds and green onions before serving.

This Gluten-Free Cauliflower Fried Rice is a quick and flavorful dinner option that makes use of cauliflower as a low-carb rice substitute. It’s perfect for those looking to enjoy a lighter, healthier version of a classic favorite, and the combination of scrambled eggs, vegetables, and soy sauce creates a delicious, savory dish. A great way to pack in vegetables and still get a satisfying, gluten-free meal!

Gluten-Free Beef and Vegetable Stew

This hearty Beef and Vegetable Stew is a perfect meal for chilly February nights. Rich in protein and fiber from the beef and vegetables, it’s a comforting and filling gluten-free dinner. Simmered slowly to allow the flavors to meld together, this stew is as nutritious as it is satisfying.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 carrots, sliced
• 3 potatoes, peeled and diced
• 1 cup green beans, cut into 1-inch pieces
• 4 cups beef broth (ensure it’s gluten-free)
• 1 cup red wine (optional)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat in batches, searing until browned on all sides. Remove the beef and set aside.
2. In the same pot, add the onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the tomato paste, thyme, rosemary, salt, and pepper, and cook for 1-2 minutes until fragrant.
4. Add the beef back into the pot, followed by the carrots, potatoes, green beans, beef broth, and red wine (if using). Bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
6. Taste and adjust the seasoning before serving.

This Gluten-Free Beef and Vegetable Stew is the epitome of a comforting winter meal. The tender beef, hearty vegetables, and savory broth come together to create a dish that’s perfect for those cold February evenings. It’s an ideal gluten-free option that will warm you up and leave you feeling satisfied after every bite.

Gluten-Free Stuffed Bell Peppers

Gluten-Free Stuffed Bell Peppers are a versatile and satisfying dinner option, perfect for a nutritious meal in February. Filled with a flavorful mixture of quinoa, ground turkey, and vegetables, these peppers are packed with protein, fiber, and rich, savory flavors.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup quinoa, cooked
• 1 lb ground turkey
• 1 small onion, chopped
• 1 cup diced tomatoes
• 1 cup black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 cup shredded cheese (optional, use dairy-free if desired)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish and set aside.
3. In a skillet, cook the ground turkey over medium heat until browned, breaking it up into small pieces. Add the onion and cook until softened, about 3-4 minutes.
4. Stir in the diced tomatoes, black beans, cumin, chili powder, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to combine.
5. Mix the cooked quinoa into the turkey mixture, combining well.
6. Stuff each bell pepper with the quinoa and turkey mixture, pressing down gently to pack it in.
7. If desired, top each stuffed pepper with shredded cheese and bake for 20-25 minutes, until the peppers are tender.
8. Garnish with fresh cilantro before serving.

Gluten-Free Stuffed Bell Peppers are a wonderful way to enjoy a nutrient-packed meal without gluten. The combination of quinoa, turkey, and black beans makes these peppers both filling and flavorful. They’re perfect for an easy weeknight dinner or as a meal prep option to enjoy throughout the week. Plus, they’re versatile—feel free to swap in your favorite vegetables or proteins!

Gluten-Free Chicken Alfredo Bake

A comforting and creamy dish, this Gluten-Free Chicken Alfredo Bake combines tender chicken, a rich Alfredo sauce, and gluten-free pasta in one satisfying casserole. It’s a great dinner option for families, with a creamy texture that’s hard to resist.

Ingredients:

• 2 cups cooked, shredded chicken
• 12 oz gluten-free pasta (penne or rotini works well)
• 2 tbsp butter
• 2 garlic cloves, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the gluten-free pasta according to the package directions. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
4. Pour in the heavy cream and bring to a simmer. Let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
5. Stir in the Parmesan cheese, mozzarella cheese, salt, and pepper, and cook for an additional 2-3 minutes, until the cheese is melted and the sauce is smooth.
6. In a large bowl, combine the cooked pasta, shredded chicken, and Alfredo sauce. Stir until everything is well-coated.
7. Transfer the mixture to a greased 9×13-inch baking dish and bake for 20-25 minutes, or until the top is golden and bubbly.
8. Garnish with fresh parsley before serving.

This Gluten-Free Chicken Alfredo Bake is a rich and satisfying dinner that combines the comfort of creamy Alfredo sauce with the heartiness of chicken and gluten-free pasta. It’s a fantastic dish for family dinners, special occasions, or simply when you crave a warm and indulgent meal. The gooey melted cheese and tender chicken will have everyone asking for seconds!

Gluten-Free Sweet Potato and Black Bean Chili

A hearty and nutritious chili that’s full of vibrant flavors, this Gluten-Free Sweet Potato and Black Bean Chili is a vegetarian-friendly dish that’s packed with fiber, protein, and essential nutrients. The sweet potatoes add a natural sweetness, while the black beans bring a savory depth to the chili.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 2 cups vegetable broth
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Optional toppings: sour cream, shredded cheese, avocado

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, bell pepper, and zucchini, and sauté for 5-7 minutes until the vegetables are softened.
2. Stir in the diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes to toast the spices.
3. Add the vegetable broth, black beans, and diced tomatoes. Bring the chili to a simmer.
4. Reduce the heat and let the chili cook for 30-35 minutes, or until the sweet potatoes are tender and the chili has thickened slightly. Stir occasionally.
5. Taste and adjust the seasoning if needed.
6. Serve the chili hot, garnished with fresh cilantro and optional toppings like sour cream, shredded cheese, or avocado.

This Gluten-Free Sweet Potato and Black Bean Chili is a warm, comforting dish that’s perfect for the cold February nights. The combination of sweet potatoes, black beans, and a flavorful spice mix creates a hearty meal that’s both filling and full of healthy ingredients. Whether you enjoy it on its own or with your favorite toppings, this chili will surely become a go-to for chilly evenings.

Gluten-Free Lemon Garlic Shrimp with Zucchini Noodles

A light and flavorful dish, Gluten-Free Lemon Garlic Shrimp with Zucchini Noodles is perfect for those who want something fresh and healthy without sacrificing flavor. The shrimp is sautéed in a zesty lemon garlic sauce, and the zucchini noodles provide a low-carb, gluten-free base that complements the shrimp beautifully.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 3 tbsp olive oil
• 4 garlic cloves, minced
• Juice and zest of 1 lemon
• 1/4 cup white wine (optional)
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic over medium heat for 1 minute, until fragrant.
3. Add the white wine (if using), lemon juice, and zest, and bring to a simmer. Let the sauce cook for 2-3 minutes to reduce slightly.
4. Add the zucchini noodles to the skillet and cook for 3-4 minutes, stirring occasionally, until they’re tender but still slightly crisp.
5. Return the shrimp to the skillet and toss everything together. Season with red pepper flakes, salt, and pepper to taste.
6. Serve the dish with fresh parsley and grated Parmesan cheese (if using).

This Gluten-Free Lemon Garlic Shrimp with Zucchini Noodles is a light, yet flavorful dinner that’s perfect for those looking to keep things fresh and healthy. The zesty lemon garlic sauce pairs wonderfully with the tender shrimp, and the zucchini noodles provide a satisfying gluten-free alternative to traditional pasta. It’s a great option for a low-carb, gluten-free meal that’s both delicious and simple to make.

Gluten-Free Turkey Meatballs with Spaghetti Squash

These gluten-free turkey meatballs are a lean, flavorful alternative to traditional beef meatballs. Paired with roasted spaghetti squash instead of pasta, this dish provides a healthier, low-carb, and gluten-free dinner option that doesn’t skimp on flavor. Perfect for a cozy winter meal.

Ingredients:

• 1 lb ground turkey
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium spaghetti squash
• 2 cups marinara sauce (gluten-free)
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 35-40 minutes, or until tender. Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
3. While the squash is roasting, prepare the meatballs. In a bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, oregano, garlic powder, salt, and pepper. Mix well and form the mixture into 12-15 meatballs.
4. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 8-10 minutes, then add the marinara sauce to the skillet. Let the meatballs simmer in the sauce for an additional 10-15 minutes, or until fully cooked through.
5. Serve the meatballs over the spaghetti squash strands, and garnish with fresh basil.

These Gluten-Free Turkey Meatballs with Spaghetti Squash are a healthier take on a traditional favorite. The lean turkey meatballs are packed with flavor, and the spaghetti squash offers a perfect gluten-free, low-carb base. It’s a filling, yet light dinner that’s great for a cozy evening or a nutritious weeknight meal.

Gluten-Free Butternut Squash and Kale Frittata

A warm and savory frittata made with nutrient-packed butternut squash, kale, and eggs, this dish is perfect for breakfast, lunch, or dinner. It’s light yet satisfying, and the flavors of roasted squash and hearty greens make for a delicious, gluten-free meal.

Ingredients:

• 1 small butternut squash, peeled and diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 onion, diced
• 2 cups kale, chopped
• 6 large eggs
• 1/4 cup milk (or dairy-free milk)
• 1/2 tsp garlic powder
• 1/4 tsp ground nutmeg
• 1/2 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes, stirring halfway through, until the squash is tender and slightly caramelized.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the kale and sauté for another 2-3 minutes until the kale is wilted.
4. In a bowl, whisk together the eggs, milk, garlic powder, nutmeg, and a pinch of salt and pepper.
5. Add the roasted butternut squash and kale mixture into the skillet, and pour the egg mixture over the vegetables. Let it cook over low heat for 5-7 minutes, until the edges are set.
6. If desired, sprinkle shredded mozzarella cheese over the top and transfer the skillet to the oven. Bake for an additional 10 minutes, or until the eggs are fully set.
7. Remove from the oven, slice, and serve warm.

The Gluten-Free Butternut Squash and Kale Frittata is a versatile and healthy meal that can be enjoyed at any time of day. The sweetness of roasted butternut squash pairs perfectly with the earthiness of kale, and the fluffy eggs bring everything together in a satisfying way. This frittata is not only gluten-free, but it’s also a great source of protein and vegetables, making it a nutritious and delicious choice for any meal.

Gluten-Free Baked Salmon with Garlic Lemon Herb Butter

This easy-to-make Gluten-Free Baked Salmon with Garlic Lemon Herb Butter is a flavor-packed dish that’s quick enough for a weeknight dinner yet elegant enough for a special occasion. The salmon is baked to perfection, and the garlic lemon herb butter adds a rich, aromatic finish.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup unsalted butter, softened
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3. In a small bowl, combine the softened butter, garlic, lemon zest, lemon juice, parsley, and dill. Mix well until the ingredients are evenly incorporated.
4. Spoon the garlic lemon herb butter mixture over the top of the salmon fillets.
5. Bake the salmon for 15-18 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Serve the salmon with a side of your choice, such as steamed vegetables or roasted potatoes.

The Gluten-Free Baked Salmon with Garlic Lemon Herb Butter is a simple, yet sophisticated dish that’s bursting with fresh flavors. The buttery garlic sauce elevates the natural richness of the salmon, making it a perfect dinner for both weeknights and special occasions. Paired with your favorite sides, this meal is a healthy and flavorful way to enjoy a gluten-free dinner.

Note: More recipes are coming soon!