Set an Inclusive Table this Season
Whether you’re heading over the hills and through the woods to Bubbie’s house or enjoying a Friendsgiving with your pals, potluck meals are one of the best ways to get friends and family together. Unfortunately, many potluck meals include gluten or were not prepared with kosher regulations in mind. Today, with the help of Dare to Be Different, we are excited to share a few of our favorite game changing gluten-free potluck recipes perfect for your next gathering.
Move aside the mac and cheese and gravy for a table laden with dishes so tempting and inclusive that they invite everyone to partake, regardless of dietary restrictions. It’s an artisanal spread where gluten is a distant memory and, in its palace, innovation and flavor take the spotlight. Let’s dig in!
Arancini is a staple of Sicilian cuisine. These tasty balls of fried risotto and cheese are a wonderful start to any meal, with or without dipping sauce. Picture a mozzarella stick. Now, magnify the deliciousness ten times and you’ve got yourself arancini.
The following has been adapted from the excellent recipe by Suzy Karadsheh at The Mediterranean Dish — her measurements are pretty spot on, but feel free to mix things up or use Italian seasoning if you don’t have parsley at home! Some versions call for diced ham or other meat to include in the filling; we like to keep things kosher-friendly and gluten-free.
For the Risotto
2 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped
3 garlic cloves, crushed
1 ½ cups Arborio rice
1 teaspoon fine salt
⅛ teaspoon ground black pepper
3 tablespoons finely chopped Italian parsley leaves
3 cups vegetable stock
2 teaspoons tomato paste
2 tablespoons unsalted butter
½ cup grated parmesan cheese
For the Stuffing
4 ounces mozzarella cheese
For the Coating
2 cups Dare to Be Different Classic Cauliflower Crumbs
½ cup all-purpose flour
1 teaspoon fine salt
⅛ teaspoon finely ground black pepper
2 cups vegetable oil, for frying
- Add olive oil into a large, heavy bottom saucepan. Set over medium heat. Once the oil shimmers add the onion and garlic. Cook, stirring, until softened and fragrant, about 5 minutes.
- Add the rice to the saucepan and stir until semi-translucent, about 1 minute. Add the salt, ground pepper, parsley, stock, tomato paste, and butter. Mix well and bring to a gentle boil. Reduce the heat to low and cover with a lid. Let simmer until the rice is tender and the broth is absorbed, 20-25 minutes.
- While the rice is cooking, grab 3 medium bowls. In one bowl, stir together the flour, salt, and pepper. In the second, whisk the eggs. Add the Cauliflower Crumbs to the third bowl. Line two shallow baking sheets with parchment paper.
- Cut the mozzarella into 18 to 20, ½ inch cubes and keep chilled and sealed in the refrigerator until ready to use.
- When the rice is tender and the broth is fully absorbed, turn off the heat and stir in the parmesan. Carefully spread the rice onto one of the prepared baking sheets and let cool for 10 minutes.
- When the rice is cool enough to handle, form it into 18, 1-inch balls. You can do this using your hands or a small cookie scoop. Once the balls are formed, insert a cube of cheese into the center and press the rice around it so the cheese is completely encased.
- Carefully dredge each ball in flour, then egg, then Cauliflower Crumbs. Repeat until all the balls are completed and place each completed ball on the other parchment lined baking sheet.
- In an 8-inch saucepan, heat 2 cups (approximately ½-inch deep) of olive oil to 350°F, or until the oil forms small bubbles but is not smoking. Fry 6 balls at a time turning gently until golden brown, about 3-4 minutes. Do not crowd the saucepan. Place completed arancini on a paper towel-lined plate.
- Let cool for 5 minutes before serving stuck with toothpicks or with napkins on the side.
Fall Roasted Vegetable Flatbread
If you have the time, take a trip down to your local farmers market and see if they have mushrooms, onions and other ingredients. Using fresh vegetables will take your dish to the next level. Luckily for us, November is one of the best times of year for a wide-range of options after the harvest.
When you’re planning a potluck, it’s important to consider dishes that are shareable, can fit with a variety of dietary restrictions, use easy-to-find ingredients and, most importantly, taste great.
1 Dare to Be Different Brussels Sprouts Pizza Crust
¼ cup mushrooms, chopped
¼ cup red onion, chopped
½ cup red or yellow bell pepper, chopped
¼ cup zucchini, chopped
¼ cup corn
2 cups mozzarella cheese
2 tablespoons olive oil
- Preheat oven to 450ºF. Brush Brussels Sprout pizza crust with 1 tablespoon olive oil and season with salt and pepper, topping with garlic. Cook for 5 less minutes than the package instructions.
- Add sliced vegetables to a non-stick baking sheet, seasoning with salt and pepper and one tablespoon of olive oil. Roast in the oven for 5-10 minutes.
- When the pizza crust is ready, remove from the oven. Add a layer of cheese, then the vegetables, and a final layer of cheese. Cook for another 5 minutes until the cheese is melted.
Butternut Squash Gnocchi
Our last recipe for today tastes like, smells like and looks like fall. Set this butternut squash gnocchi simmering on the stove and prepare to transform your kitchen with the swirling aromas of the season.
While this recipe is best enjoyed freshly made, it can easily be reheated if you want to make it the night before your potluck to save time.
1 pound Dare to Be Different Broccoli Gnocchi
4 cups cubed butternut squash
5 tablespoons olive oil
2 tablespoons garlic, minced
4 tablespoons italian seasoning
1 ½ cups oat milk (or alternative)
¾ teaspoon red pepper flakes
½ teaspoon salt
½ cup parmesan, with more for topping
2 cups kale
- Preheat the oven to 400ºF.
- Add cubed butternut squash to a baking pan lined with parchment paper and drizzle with 2 tablespoons of olive oil.
- Roast the squash for 25 minutes, or until easily pierced with a fork.
- Bring a pot of salted water to a boil and cook the gnocchi according to package instructions. Set aside.
- Sauté the shallot with 1 tablespoon of garlic and 2 tablespoons of olive oil for 5 minutes.
- Add to a food processor with the cooked squash, milk, Italian seasoning, red pepper flakes and salt. Blend until smooth.
- Add to a pot on the stove and mix in parmesan.
- Add the kale to the same pan used to cook the shallot along with 1 tablespoon of olive oil. Sauté the kale until wilted.
- Add the cooked gnocchi and kale to the sauce and stir to combine.
- Top with parmesan and serve.