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Gluten-free, Wheat-free living

Recipe Archive

Fall Frost 2009

Sample our seasonal favorites, below. All of our recipes are A Fork in the Road originals unless otherwise noted.


Gluten-Free Diablo Pasta with Shrimp


Gluten-Free Chile Verde


Gluten-Free East-Indian Quinoa Stir Fry with Veggies and Chicken


Gluten-Free Chipotle Baked Eggplant with Parmigiano-Reggiano


Gluten-Free Lemon-Ginger Apple Crisp with Honey Yogurt  

A Fork in the Road’s Gluten-Free Diablo Pasta with Shrimp

This is a simple and yummy pasta dish with a spicy-smoky sauce that perfectly accompanies the crunchy shrimp.

2 tablespoons extra virgin olive oil

12 ounces of your favorite GF pasta, such as penne or fusilli (We like Tinkyada brand.)

2 large tomatoes, cored and coarsely diced

1 Jalapeno chile, minced (See Cook’s Note.)

6 cloves garlic, minced (See Cook’s Note.)

1 medium onion, diced

1 teaspoon Chimayo, New Mexico extra hot ground chile (or any hot New Mexico ground chile)

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1 pound large shrimp, shelled and deveined

1 1/4cups Muir Glen Pizza Sauce

1/4 cup heavy cream

1/4 cup chopped fresh Italian parsley

Salt to taste

1/4 cup freshly grated Parmigiano-Reggiano cheese

Cook pasta according to package directions and prepare sauce while pasta is cooking. In a large skillet, heat oil over medium-high heat. Add onions and sauté about 2 minutes, add garlic and Jalapeno and cook another minute. Add tomatoes and simmer until tomatoes are very soft. Add spices, pizza sauce, and shrimp, and simmer until shrimp are firm, about 3 minutes. Add cream and parsley and stir well. Add salt if needed. Serve over cooked pasta with a sprinkle of Parmigiano-Reggiano. Serves 4. Wonderful!

Cook’s Note

To simplify mincing garlic and Jalapenos, we put both in a mini chopper and process them until they’re finely minced. Watch out when you open the lid! This stuff is potent.

This is a wonderful Mexican stew. The slightly tart and lemony tomatillos give the stew its distinctive flavor and texture. This recipe was inspired by an October 2007 Cooking Light magazine recipe, but we’ve changed it so much, we consider it our own. It goes perfectly with A Fork in the Road’s Cornbread.

2 tablespoons olive oil

6 tablespoons medium-grind yellow cornmeal (We use Bob’s Red Mill.)

2 tablespoons ancho chile powder (This is just ground Ancho chiles. You can find them in the Mexican food section of almost any market.

2 teaspoons medium Chimayo, New Mexico ground chile (or any medium New Mexico ground chile)

2 teaspoons hot paprika

1 teaspoon smoked paprika

2 pounds pork tenderloin, trimmed and cut into 1-inch pieces

1 medium onion, diced

3 Jalapeno chiles, minced (See Cook’s Note.)

6 cloves garlic, peeled and minced (See Cook’s Note.)

6 cups coarsely chopped fresh tomatillos (about 36 ounces), papery husks removed (look for these in the produce section of your market.)

3 1/2 cups commercially prepared or homemade gluten-free chicken broth

3 fresh Poblanos, roasted, seeded and chopped (See Cook’s Note.)

1/2 cup thinly sliced green onions

1 cup chopped fresh cilantro

Salt to taste

Sour cream, optional

In a small bowl, combine ancho chile powder, medium Chimayo ground chile, paprika, smoked paprika, and cornmeal. Mix well. In a large bowl, combine pork and cornmeal-chile powder mixture and toss to coat. In a 4-quart Dutch oven over medium-high heat, heat the oil and add the onion. Cook about 2 minutes, stirring frequently. Add the minced Jalapeno and garlic, and continue cooking until onion mixture is soft, about 3 more minutes. Add pork and cornmeal-chile mixture. Brown pork, about 5 minutes. Stir in tomatillos, broth, and roasted Poblanos. (Anchos are dried Poblanos.) Reduce chile verde to a simmer and cook over medium-low heat, uncovered, about 1 hour or until pork is very tender. Add salt, if needed. Ladle into bowls and garnish with green onions, cilantro, and sour cream. Serves 8.

Cook’s Note

To roast any chile or pepper, set your oven to “broil.” Line a cookie sheet with foil. Place chiles on foil and broil, charring/turning until all sides are blackened, and chiles are soft. Moisten a paper towel or tea towel, and wring out under it’s no longer wet. Place charred chiles inside towel and allow to “sweat” until chiles are cool enough to tough. Charred skins will peel right off.

Quinoa is a mild and nutty grain from South America. It’s high in calcium, protein, and iron and provides all 8 amino acids. It comes in red, white, and black. This East-Indian stir fry includes the subtle flavors of fresh ginger, Madras curry powder, garam masala, wheat-free soy sauce, and chicken.


1 cup quinoa beads (any color you like), rinsed

2 cups water

In a 2-quart saucepan, bring water to a boil. Add quinoa and bring back to a boil. Cover, reduce heat to a simmer, and cook about 12 minutes, until all water is absorbed. Turn off heat, fluff with a fork, cover, and let stand 15 minutes. Fluff with a fork and set aside. Makes about 4 cups.

East-Indian Stir Fry

2+ tablespoons your favorite (high-heat-tolerant) oil, such as canola or coconut

1 medium onion, diced

3 garlic cloves, minced

1 fat, 1-inch “finger” fresh ginger, peeled and chopped

3 celery ribs, diced

3 carrots, peeled and diced

1/2 pound chicken breast, cut into ¾-inch pieces (optional – you can substitute veggies, such as cauliflower or broccoli for the chicken)

1 teaspoon Madras curry powder (or to taste)

1/2 teaspoon garam masala

4 cups cooked quinoa

Wheat-free soy sauce (We use San J brand.)

2 eggs (optional)

4 green onions, sliced (including green part)

In a large, nonstick skillet or wok, heat oil over medium-high heat. Sauté onions about 2 minutes, add garlic and ginger, and cook 1 minute, stirring frequently. Add celery and carrots and continue cooking 3 more minutes, stirring frequently. Add chicken (or other veggies, if desired), cook another 2 or 3 minutes, stirring, until chicken is no longer pink. You may need to add oil if skillet becomes dry. Add curry powder and garam masala and stir to coat veggies and chicken. Add quinoa. Gently stir to combine flavors. Add a few shakes of soy sauce (or to your taste). Make a space in the center of the skillet and break eggs into it. Cook until eggs are set. Scramble with spatula and mix with quinoa and veggies. Add green onions. Serve. Serves 8.

Gluten-Free Chipotle Baked Eggplant with Parmigiano-Reggiano

Eggplant is one of our favorite vegetables. This dish is fantastic alone as a side dish, as part of a sandwich, or layered in a casserole with your favorite homemade or bottled marinara.

2 medium eggplants, sliced about 1/2-inch thick

1 cup gluten-free mayonnaise (Hellman’s and Best Foods are gluten-free.)

2 cloves garlic

1 chipotle chile in adobo (Look for canned chipotle chiles en adobo in the Mexican food section. Read labels. Some brands contain wheat.)

1/2 to 3/4 cup freshly grated Parmigiano-Reggiano

Preheat oven to 400 degrees. Line 2 cookie sheets with foil and spray with your favorite cooking oil spray. Place eggplant rounds on cookie sheets and cover with one layer of paper towels and press down. Let excess moisture absorb into the towels, about 10 minutes. In a small, mini food process, process mayonnaise, garlic, and chipotle chile until well blended. Remove paper towels and place about 1 teaspoon of mayo on each eggplant round and spread to the edge of each round. Sprinkle with a bit of the Parmigiano-Reggiano. Bake about 35 to 40 minutes, until eggplant is soft and golden. Serves 6.

Gluten-Free Lemon-Ginger Apple Crisp with Honey Yogurt  

Inspired by Annalise Roberts’ (“Gluten-Free Baking Classics”) Apple Crisp, this delicate fall dessert serves up a lovely sweet/tart finish to any meal. The crystallized ginger gives it an unexpected bite, and the honey yogurt is a sweet change from ice cream.

1 cup your favorite GF flour blend (See my favorite flour blend.)

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 1/4 teaspoons baking powder

1 teaspoon freshly ground cinnamon

1/2 teaspoon salt

1/2 teaspoon xanthan gum

3 tablespoons crystallized ginger, chopped

1 egg, lightly beaten

1/3 cup melted butter

Juice of 1 lemon

Zest of 1 lemon

6 cups peeled and thinly sliced apples (I used Granny Smiths.)

Greek Gods Honey Yogurt

Preheat oven to 350 degrees. In a small bowl, combine flour, sugars, baking powder, cinnamon, salt, and xanthan gum and mix well. Place prepared apples in a bowl and toss well with lemon juice, lemon zest, and crystallized ginger.

Lightly spray a 9-inch round cake pan with cooking oil. Add egg to flour mixture and mix well. Mixture will be lumpy. Place apple mixture in the pan, pour flour mixture over the apples, and drizzle with melted butter. Bake at 350 degrees about 35 minutes, or until apples are soft and topping is golden. Serve warm with a dollop of honey yogurt. Serves about 6.

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