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BBQ Taco Salad

Looking for an easy, delicious, gluten-free dish for a barbecue this holiday weekend? Tony Roma’s Pitmasters created the perfect salad to accompany your 4th of July cookout. The BBQ Taco Salad features Tony Roma’s Pulled Chicken, black beans, heirloom tomatoes and crunchy tortilla strips.

Ingredients

Serves 4

1 16-ounce package Tony Roma’s Pulled Pork or Tony Roma’s Pulled Chicken

1 15-ounce can black beans, rinsed and drained

3 cups loosely packed torn romaine lettuce

2 cups crushed corn tortilla chips

2 large Roma tomatoes, chopped

2/3 cup shredded sharp Cheddar cheese

3 tablespoons chopped green onions

Sour cream

Directions

Heat pulled pork according to microwave directions. Place in a large salad bowl. Top with remaining ingredients, except sour cream. Toss ingredients until combined.

Top each serving with a dollop or drizzle of sour cream.

Summer’s Almost Here—Let’s Get Grilling!

America is heading into a long three-day holiday weekend, which means friends, family and plenty of food on the grill.

This weekend, crack open a cold bottle of gluten-free beer and let the fire do the cooking with these summery recipes from Gluten-Free Living contributor Isadora Lassance.

Here’s what she has to say:

Move over meat.

You can do a lot more with your grill than cook hamburgers and steak. Potatoes, fruit and vegetables come off the grill with new flavor in the following gluten-free recipes.

Potato wedges are seasoned with five simple ingredients before they earn their grill stripes. You might not immediately think of peaches when grill season begins, but this flavorful fruit, fresh off the grill, is combined with goat cheese, almonds and mint in a tasty salad perfect for backyard dining. Zucchini, yellow squash and onion add a smoky flavor to pesto pizza when they first spend a little time on the grill.

If you still can’t get the thought of grilled burgers off your mind, try veggie burgers made with black beans to push your health and taste boundaries.

Four Fabulous Gluten-Free Grill Recipes

Southwest Black Bean Veggie Burgers

Grilled Potato Wedges

Grilled Peach Salad with Goat Cheese

Pesto Pizza with Grilled Vegetables

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Think Spring with These Bountiful Bowl and Savory Salad Recipes

Got spring fever? We hear you: This winter has got everyone here at Gluten-Free Living craving warmer weather and green vegetables. Luckily for us, our March/April issue is bursting with fresh, bright recipes that aim to carry us into spring and summer.

Today we’re sharing four of our favorite winter-to-spring transitional recipes from Gluten-Free Living contributor Isadora Lassance. Here’s what she has to say:

The transition from winter to spring is underway, everywhere from our wardrobes to our dinner plates. It seems time to shed the heavier clothes and food that have sustained us through the cold, but Mother Nature isn’t quite ready to give the complete go-ahead.

These recipes for salads and bowls take into account where we are seasonally, as well as where we want to go, by pairing hearty pasta, potatoes, quinoa and rice with colorful fresh vegetables. Pesto and herb, citrus and lime dressings add just the right spring accent.