Appetizer, Side Dish, Snack
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Soup
This delicious stew comes from Aggie at Aggie’s Kitchen. If you need to prepare this dish gluten-free, ensure that the (*) ingredients are gluten free.
Breakfast/Brunch
This 30-Minute Potato Breakfast Bowls recipe is courtesy of Fake Food Free, a part of the U.S. Potato Board’s Potato Lovers Club Program.
Breakfast/Brunch, Main Dish
Asparagus, potatoes and tomatoes are perfect in this quick frittata. Feel free to use any vegetables you have on hand as well.
Main Dish
This was one of the winning recipe from the 2001 Beef and Potato Cookoff. It is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. *This recipe fits Gluten Free standards, but please check the ingredient list of the starred prepared products.
Side Dish
This bread loaf boasts a beautiful bouquet of herbs baked into the crust. Flavored with more herbs, it’s a delicious accompaniment to savory dishes, and is also tasty toasted with honey. Mmmmm so good! Bread can be made gluten-free by substituting the gluten-free flour mix for basic flour. See the “tips” section.
Dessert
Potatoes and cornstarch stand in for flour in these moist, dense brownies, making them a gluten-free option that’s every bit as satisfying as traditional flour-based versions. Pecans and salted almonds add crunch appeal and a sweet-savory accent.
Salad
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Soup
This soup is best served a day after it’s made, as the flavors meld and become more pronounced. Serve with a green salad with jicama and oranges. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.