Diabetes-Friendly

Dinner Recipes

Five-Spice Chicken & Orange Salad........................................................ 2

Grilled Salmon & Zucchini with Red Pepper Sauce............................. 3
Mushroom & Wild Rice Frittata................................................................ 4
Cheese Enchiladas with Red Chile Sauce............................................... 5
Seared Strip Steaks with Horseradish-Root Vegetable Slaw............ 6
Paprika-Herb Rubbed Chicken.................................................................. 7
Leek & Lemon Linguine............................................................................... 8
Creamy Green Chile Chicken Soup......................................................... 9

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Eating Well, Inc.

Five-Spice Chicken & Orange

Salad
Makes: 4 servings
Active time: 35 minutes Total: 35 minutes
To make ahead: Prepare through Step 2. Store
the chicken in an airtight container in the refrigerator for up to 2 days. Slice and serve chilled.

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Five-spice powder is a Chinese seasoning shortcut combining multiple flavors in one convenient
package. Tossed with orange juice and chicken,
it makes a terrific salad with a complex, layered
taste that belies the simple recipe.

6 teaspoons extra-virgin olive oil, divided

1 teaspoon five-spice powder (see Tips)

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground pepper, plus

more to taste

1 pound boneless, skinless chicken

breasts, trimmed

3 oranges
12 cups mixed Asian or salad greens

1 red bell pepper, cut into thin strips

1/2 cup slivered red onion

3 tablespoons cider vinegar

1 tablespoon Dijon mustard

1. Preheat oven to 450F. Combine 1 teaspoon

oil, five-spice powder, 1/2 teaspoon salt and 1/2

teaspoon pepper in a small bowl. Rub the
mixture into both sides of the chicken breasts.
2. Heat 1 teaspoon oil in a large ovenproof
nonstick skillet over medium-high heat. Add
chicken breasts; cook until browned on one side,
3 to 5 minutes. Turn them over and transfer the
pan to the oven. Roast until the chicken is just
cooked through (an instant-read thermometer
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inserted into the center should read 165F), 6 to

8 minutes. Transfer the chicken to a cutting
board; let rest for 5 minutes.
3. Meanwhile, peel and segment two of the
oranges (see Tips), collecting segments and
any juice in a large bowl. (Discard membranes,
pith and skin.) Add the greens, bell pepper and
onion to the bowl. Zest and juice the remaining
orange. Place the zest and juice in a small
bowl; whisk in vinegar, mustard, the remaining
4 teaspoons oil, remaining 1/2 teaspoon salt
and freshly ground pepper to taste. Pour the
dressing over the salad; toss to combine. Slice
the chicken and serve on the salad.
Per serving: 278 calories; 10 g fat (2 g sat, 6 g
mono); 63 mg cholesterol; 23 g carbohydrate;
0 g added sugars; 26 g protein; 7 g fiber; 491
mg sodium; 450 mg potassium.
Nutrition bonus: Vitamin C (170% daily value),
Vitamin A (140% dv), Iron (15% dv).
Carbohydrate servings: 1
Exchanges: 1 fruit, 11/2 vegetable, 3 lean meat,
11/2 fat

Tips:
Often a blend of cinnamon, cloves, fennel
seed, star anise and Szechuan peppercorns, five-spice powder was originally
considered a cure-all miracle blend
encompassing the five elements (sour,
bitter, sweet, pungent, salty). Look for it in
the supermarket spice section.
To segment citrus: With a sharp knife,
remove the skin and white pith from the
fruit. Working over a bowl, cut the
segments from their surrounding
membranes. Squeeze juice into the bowl
before discarding the membranes.
Eating Well, Inc.

Grilled Salmon & Zucchini with

Red Pepper Sauce
Makes: 4 servings
Active time: 35 minutes Total: 35 minutes

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Jazz up simply grilled salmon and summer

vegetables with a zesty sauce based on the
classic Spanish romesco. Made with roasted
red peppers, tomatoes and almonds, this
sauce is a great match for any seafood, poultry
or vegetables. Using smoked paprika brings
out the flavors from the grill. Serve with grilled
baguette.
1/3 cup sliced almonds, toasted (see Tips)
1/4 cup chopped jarred roasted red peppers
1/4 cup halved grape or cherry tomatoes

1 small clove garlic

1 tablespoon extra-virgin olive oil

1 tablespoon sherry vinegar or red-wine

1 teaspoon paprika, preferably smoked

vinegar
3/4 teaspoon salt, divided

once, until the salmon is just cooked through

and the squash is soft and browned, about 3
minutes per side.
4. Transfer the squash to a clean cutting
board. When cool enough to handle, slice into
1/2 -inch pieces. Toss in a bowl with half of the
reserved sauce. Divide the squash among 4
plates along with a piece of salmon topped
with some of the remaining sauce. Garnish
with parsley, if desired.
Per serving: 280 calories; 13 g fat (2 g sat, 7 g
mono); 66 mg cholesterol; 8 g carbohydrate;
0 g added sugars; 32 g protein; 2 g fiber; 601
mg sodium; 871 mg potassium.
Nutrition bonus: Vitamin C (35% daily value),
Magnesium & Vitamin A (20% dv), omega-3s.
Carbohydrate servings: 1/2
Exchanges: 11/2 vegetable, 4 lean meat, 1 fat

Tips:
To toast chopped or sliced nuts, stir
constantly in a small dry skillet over
medium-low heat until fragrant and lightly
browned, 2 to 4 minutes.

1/2 teaspoon freshly ground pepper, divided

11/4 pounds wild-caught salmon fillet,
skinned (see Tips) and cut crosswise
into 4 portions

2 medium zucchini or summer squash (or

1 of each), halved lengthwise

Canola or olive oil cooking spray

1 tablespoon chopped fresh parsley for

garnish

Wild-caught salmon from the Pacific

(preferably Alaskan) is considered the best
choice for the environment because it is
more sustainably fished and has a larger,
more stable population. Farmed salmon,
including Atlantic, should be avoided, as it
endangers the wild salmon population. For
more info, visit Monterey Bay Aquarium
Seafood Watch at seafoodwatch.org.

1. Preheat grill to medium.

2. Process almonds, peppers, tomatoes,

garlic, oil, vinegar, paprika, 1/4 teaspoon salt

and 1/4 teaspoon pepper in a food processor or
blender until smooth; set aside.
3. Coat salmon and zucchini (and/or summer
squash) on both sides with cooking spray,
then sprinkle with the remaining 1/2 teaspoon
salt and 1/4 teaspoon pepper. Grill, turning
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To skin a salmon fillet, place on a clean

cutting board, skin side down. Starting at
the tail end, slip the blade of a long, sharp
knife between the fish flesh and the skin,
holding the skin down firmly with your
other hand. Gently push the blade along at
a 30 angle, separating the fillet from the
skin without cutting through either.
Eating Well, Inc.

Mushroom & Wild Rice Frittata

Makes: 6 servings
Active time: 45 minutes Total: 1 hour
To make ahead: Prepare the rice (Step 1), cool
and store airtight in the refrigerator for up to 3
days.

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Packed with a flavorful medley of chewy wild rice

and three kinds of mushrooms, this satisfying
frittata is perfect for Sunday brunch. Dont worry
if you can only find one kind of mushroom
the richly aromatic top of baked Parmesan and
crisp prosciutto will make up for it.
Wild Rice

2 cups water

1/2 cup wild rice (see Tip), rinsed

1/8 teaspoon salt
Frittata

5 large eggs

2 large egg whites

2 tablespoons chopped fresh parsley

1/2 teaspoon salt, divided

and salt in a small heavy saucepan; bring to a

boil. Cover, reduce heat to maintain a simmer
and cook until the rice is tender with a slight
bite, 40 to 50 minutes. Drain; youll have about
11/2 cups cooked rice.
2. To prepare frittata: About 30 minutes after
you start cooking the rice, beat eggs and egg
whites in a large bowl with parsley, 1/4 teaspoon
salt, 1/4 teaspoon pepper and nutmeg.
3. Position rack in upper third of oven; preheat
broiler.
4. Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion
and the remaining 1/4 teaspoon each salt and
pepper; cook, stirring, until softened, about 3
minutes. Stir in rosemary, then add mushrooms
and cook, stirring frequently, until they release
their liquid and the pan is dry, 6 to 8 minutes.
Reduce heat to medium-low; stir in the rice.
5. Pour the reserved egg mixture evenly over the
rice and vegetables. Partially cover and cook
until set around the edges, about 5 minutes.
Sprinkle with Parmesan and prosciutto. Place
the pan under broiler and broil until the eggs
are set and the top is nicely browned, about 2
minutes. Let stand for 5 minutes before serving.

1/2 teaspoon freshly ground pepper,

divided
1/4 teaspoon ground nutmeg

2 teaspoons extra-virgin olive oil

1 cup chopped red onion

1 tablespoon minced fresh rosemary

1 pound mixed mushrooms (cremini,

or 1 teaspoon dried
white button, shiitake), sliced
1/2 cup finely shredded Parmesan cheese

4 thin slices prosciutto (about 2 ounces),

chopped

1. To prepare wild rice: Combine water, rice

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Per serving: 210 calories; 9 g fat (3 g sat, 3 g

mono); 190 mg cholesterol; 18 g carbohydrate;
0 g added sugars; 17 g protein; 2 g fiber; 681
mg sodium; 424 mg potassium.
Carbohydrate servings: 1
Exchanges: 1 starch, 2 medium-fat protein

Tip: Regular wild rice takes 40 to 50

minutes to cook. To save time, look for
quick-cooking varieties, which can be on
the table in less than 30 minutes, or instant
wild rice, which is done in 10 minutes or
less.
Eating Well, Inc.

Cheese Enchiladas with

Red Chile Sauce
Makes: 8 servings
Active time: 45 minutes Total: 11/4 hours
To make ahead: Cover and refrigerate the
sauce (Step 1) for up to 3 days.

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Intense, earthy and absolutely addictive, New

Mexicos cheese enchiladas showcase red
chile sauce at its most elemental, thickly
blanketing tortillas and melted Cheddar. Weve
added some extra creaminess and body with
locally popular pinto beans, to cut down on
the classics load of saturated fat. Top with
shredded lettuce and minced onion.
Red Chile Sauce

2 teaspoons canola oil

1/2 cup minced white onion

1 clove garlic, minced

1/2 cup mild-to-medium-hot red New

Mexican chile powder

2 cups vegetable broth or reduced-

1 cup water

sodium chicken broth

1/2 teaspoon dried oregano, preferably
Mexican
1/2 teaspoon salt
Enchiladas

1 15-ounce can pinto beans, rinsed and

2 tablespoons low-fat plain yogurt

1. To prepare sauce: Heat oil in a medium

saucepan over medium heat. Add 1/2 cup

onion; cook, stirring, until it begins to soften,
about 1 minute. Stir in garlic and continue
cooking until the onion is translucent and soft,
about 2 minutes more. Stir in chile powder.
Add broth, water, oregano and salt. Bring to a
boil. Reduce heat to a simmer and cook until
thickened and reduced by about one-third,
about 20 minutes. (The sauce should be thick
enough to coat a spoon lightly.)
2. To prepare enchiladas: Preheat oven to
400F. Coat a 7-by-11-inch (or similar-size
2-quart) baking dish with cooking spray.
3. Combine beans and yogurt in a small bowl.
4. Spread about 1/4 cup of the sauce in the
baking dish. Arrange 4 tortillas in the dish,
overlapping them to cover the bottom. Top
with half the bean mixture, using the back of a
spoon to spread it thin. Scatter 2/3 cup cheese
and 2 tablespoons onion on top of the beans.
Top with one-third of the remaining sauce, 4
tortillas, the remaining bean mixture, 2/3 cup
cheese and the remaining 2 tablespoons
onion. Spread half of the remaining sauce on
top and cover with the remaining 4 tortillas.
Top with the remaining sauce and the remaining 2/3 cup cheese.
5. Bake the enchiladas until hot and bubbling,
15 to 20 minutes. Let stand for 5 minutes
before serving. Serve with additional minced
onion, if desired.

mashed, or nonfat refried beans

12 6-inch corn tortillas, blue corn if
available

2 cups shredded sharp Cheddar cheese

(8 ounces), divided

1/4 cup minced white onion, plus more for

garnish

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Per serving: 305 calories; 14 g fat (6 g sat, 4 g

mono); 30 mg cholesterol; 35 g carbohydrate;
0 g added sugars; 12 g protein; 7 g fiber; 606
mg sodium; 308 mg potassium.
Nutrition bonus: Vitamin A (58% daily value),
Calcium (27% dv).
Carbohydrate servings: 2
Exchanges: 21/2 starch, 2 medium-fat meat
Eating Well, Inc.

Seared Strip Steaks with

Horseradish-Root Vegetable Slaw
Makes: 4 servings, 3-4 ounces steak &
generous 1/2 cup slaw each
Active time: 40 minutes Total: 40 minutes

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Steaks are often served with hearty accompaniments like mashed potatoes, which can
make the whole meal seem heavy. Here we
lighten things up by topping pan-seared steaks
with a raw slaw dressed with pungent horseradish vinaigrette. We use shredded beets,
turnips and carrots, but feel free to change up
the combination of vegetables based on what
youre pulling from the garden.

3 cups shredded peeled root vegetables,

such as beets, carrots, celeriac and/
or turnips (see Tips)

2 teaspoons plus 1 tablespoon extra-

3 tablespoons chopped fresh dill, divided

virgin olive oil, divided

3/4 teaspoon kosher salt, divided

1 pound strip steak (1-11/4 inch thick)

trimmed and cut into 4 portions

1/4 teaspoon freshly ground pepper

1/4 cup water
1/4 cup white balsamic (see Tips) or regular
balsamic vinegar
2-4 tablespoons prepared horseradish

1 tablespoon reduced-fat sour cream

1. Toss root vegetables, 2 teaspoons oil, 2

tablespoons dill and 1/2 teaspoon salt in a

medium bowl. Set aside.
2. Sprinkle steaks with the remaining 1/4
teaspoon salt and pepper. Heat the remaining
1 tablespoon oil in a large skillet over mediumhigh heat. Reduce heat to medium, add the
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steaks and cook, turning once and adjusting

the heat as necessary to prevent burning, 3 to
5 minutes per side for medium-rare.
3. Remove the pan from the heat and transfer
the steaks to a clean plate to rest. Add water,
vinegar and horseradish to taste to the pan;
scrape up any browned bits. Stir any accumulated juice from the steaks into the pan sauce.
Drizzle half the sauce (about 1/4 cup) over the
vegetable slaw and toss to coat. Stir sour
cream and the remaining 1 tablespoon dill into
the sauce remaining in the pan. To serve,
divide the slaw and steaks among 4 plates and
drizzle with the pan sauce.
Per serving: 246 calories; 12 g fat (3 g sat, 7 g
mono); 51 mg cholesterol; 10 g carbohydrate;
0 g added sugars; 23 g protein; 2 g fiber; 341
mg sodium; 538 mg potassium.
Nutrition bonus: Vitamin A (93% daily value),
Zinc (29% dv), Potassium (15% dv).
Carbohydrate servings: 1/2
Exchanges: 2 vegetable, 3 lean meat, 1 fat

Tips:
To prevent nicking your fingers on the
sharp holes of a box grater while shredding
round root vegetables, such as beets, shred
about half the vegetable, then use a clean
dish towel to grip the remaining half (and
protect your fingers) as you shred. Or, use
the shredding blade on your food processor
and let the machine do the work for you.
White balsamic vinegar is unaged balsamic
made from Italian white wine grapes and
grape musts (unfermented crushed
grapes). Its milder in flavor than aged,
dark-colored balsamic vinegar. Look for it
near other vinegars in well-stocked supermarkets or specialty food shops.
Eating Well, Inc.

Paprika-Herb Rubbed Chicken

Makes: 4 servings
Active Time: 5 minutes Total: 25 minutes
To make ahead: Store the rub in an airtight
container for up to 3 months; coat the chicken
with the rub up to 30 minutes before grilling or
broiling.

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A simple combination of herbes de Provence,

paprika, salt and pepper makes a flavorful rub
for chicken, or try it with steak or tofu.

1 tablespoon herbes de Provence (see

2 teaspoons paprika

Tips)
1/2 teaspoon kosher salt

Per serving: 127 calories; 3 g fat (1 g sat, 1 g

mono); 63 mg cholesterol; 1 g carbohydrate;
0 g added sugars; 23 g protein; 1 g fiber; 196
mg sodium; 223 mg potassium.
Carbohydrate servings: 0
Exchanges: 3 lean meat

Tips:
Herbes de Provence is a mixture of dried
herbs commonly used in the south of
France. You can find it in well-stocked
supermarkets, in the bulk spice section at
some natural-foods stores and/or gourmet
markets. To make your own: Mix 1 tablespoon each (or equal proportions) dried
thyme, rosemary, oregano, marjoram and
savory. If desired, add a pinch of dried
lavender and crushed aniseed.

1/4 teaspoon freshly ground pepper

1-11/4 pounds boneless, skinless chicken
breast (see Tips)
1. Combine herbes de Provence, paprika, salt

and pepper in a small bowl.

2. Coat both sides of chicken with the rub up

to 30 minutes before grilling or broiling.

3. Preheat grill to medium-high or position a

rack in upper third of oven and preheat broiler.

Its difficult to find an individual chicken

breast small enough for one portion.
Removing the thin strip of meat from the
underside of a 5-ounce breastthe
chicken tenderremoves about 1 ounce of
meat and yields a perfect 4-ounce portion.
Wrap and freeze the tenders and when you
have gathered enough, use them in a
stir-fry or for oven-baked chicken fingers.

4. To grill: Oil the grill rack (see Tips). Grill the

chicken, turning once, until an instant-read

thermometer inserted into the thickest part
registers 165F, 4 to 8 minutes per side.
To broil: Line a broiler pan (or baking sheet)
with foil and coat with cooking spray. Place the
chicken on the foil. Broil, watching carefully
and turning at least once, until an instant-read
thermometer inserted into the thickest part
registers 165F, 10 to 15 minutes total.
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Oiling a grill rack before you grill foods

helps ensure that the food wont stick. Oil a
folded paper towel, hold it with tongs and
rub it over the rack. (Do not use cooking
spray on a hot grill.) When grilling delicate
foods like tofu and fish, it is helpful to coat
the food with cooking spray.

Eating Well, Inc.

Leek & Lemon Linguine

Makes: 4 servings, about 1 cup each
Active time: 30 minutes Total: 30 minutes

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This simple pasta recipe has bold lemony

flavor. Its nice with a salad for a light supper or
serve it along with seared fish, shrimp or
chicken. Vary it as you pleaseadd a bit of
crumbled goat cheese, chopped rinsed
capers, shelled edamame or thin strips of
yellow bell pepper.

8 ounces whole-wheat linguine or

2 large lemons, plus lemon wedges for

1 medium leek (white and pale green

spaghetti
garnish

1/4 cup snipped fresh chives, divided

Per serving: 315 calories; 9 g fat (3 g sat, 4 g

mono); 13 mg cholesterol; 48 g carbohydrate,
0 g added sugars, 15 g protein; 8 g fiber; 388
mg sodium; 250 mg potassium.
Nutrition bonus: Vitamin C (37% daily value),
Vitamin A (26% dv), Magnesium (25% dv), Calcium (22% dv), Iron (18% dv), Folate (17% dv).
Carbohydrate servings: 3
Exchanges: 21/2 starch, 1 vegetable, 1
medium-fat meat, 1 fat

1. Cook pasta in a large pot of boiling water

Tip: When we call for citrus zest (i.e., 1/2

until just tender or according to package directions. Reserve 11/2 cups of the cooking liquid
and drain the pasta in a colander.
2. Meanwhile, finely grate 1 tablespoon zest
(see Tip) and squeeze 1/4 cup juice from the 2

teaspoon lemon zest) we are referring to

the finely grated outer rind (not including
the white pith) of the citrus fruit. Use a
microplane grater or the smallest holes of a
box grater to grate the zest.

parts only), thinly sliced and rinsed

well

1 tablespoon extra-virgin olive oil

1/2 cup chopped flat-leaf parsley, divided

2 cloves garlic, crushed

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper
3/4 cup finely grated Parmesan cheese,
divided

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lemons; set the juice aside. Pat leek slices dry.

Heat oil in a large nonstick skillet over
medium-high heat. Add the leek, the lemon
zest, 1/4 cup parsley, garlic, salt and pepper.
Cook, stirring frequently, until the leek is lightly
browned and softened, about 6 minutes.
3. Add the pasta, 1 cup of the reserved
cooking liquid, the reserved lemon juice and
the remaining 1/4 cup parsley to the pan. Cook,
stirring constantly, until the liquid is mostly
absorbed, 30 seconds to 1 minute. Add the
remaining 1/2 cup liquid, if desired. Remove
from the heat. Discard the garlic. Toss the
pasta with 1/2 cup Parmesan and 2 tablespoons chives. Transfer to a serving bowl or
bowls; sprinkle with the remaining 1/4 cup
Parmesan and 2 tablespoons chives and serve
with lemon wedges, if desired.

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Creamy Green Chile

Chicken Soup
Makes: 4 servings, 11/2 cups each
Active time: 50 minutes Total: 50 minutes

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Heres a favorite Southwestern chicken soup

recipe featuring the exquisite New Mexican
green chile (but poblano peppers work well
too). Traditional versions of this creamy green
chile chicken soup recipe are made with heavy
cream or half-and-half, but our recipe for this
healthy chicken soup is made creamy with
thickened low-fat milk.

1 pound boneless, skinless chicken

2 cups reduced-sodium chicken broth

4 New Mexican green chiles or poblano

breast, trimmed

peppers (see Tip)

1/2 cup dry white wine
1/2 cup all-purpose flour

2 cups reduced-fat milk

1/2 teaspoon salt

1/4 teaspoon ground white pepper
1/4 teaspoon dried oregano, preferably
Mexican

2 tablespoons minced cilantro

1. Preheat grill to medium-high (if grilling

chiles) or preheat oven to 400F (if roasting

chiles).
2. Place chicken and broth in a large saucepan; bring to a boil. Cover, reduce heat to a
simmer and cook, turning the chicken halfway
through, until no longer pink in the middle, 10
to 15 minutes, depending on size. Remove
from the heat. Transfer the chicken to a clean
cutting board, leaving the broth in the pan.
When cool enough to handle, shred or chop
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the chicken into bite-size pieces.

3. Meanwhile, grill chiles, turning frequently,

until blistered on all sides, about 15 minutes.

(Alternatively, roast on a baking sheet, turning
once or twice with tongs, until blackened in
places, 15 to 20 minutes.) When cool enough
to handle, peel and remove stems and seeds.
Finely chop 2 chiles; puree the other 2 in a
food processor or blender with 1/4 cup of the
hot broth.
4. Whisk 1/2 cup of the broth in a bowl with
wine and flour until smooth. Return the pan
with the broth to medium heat and whisk in the
flour mixture until well combined. Stir in the
chopped and pureed chiles and the chicken.
Add milk, salt, white pepper and oregano;
heat, stirring frequently, until steaming and
hot, but not boiling, 10 to 15 minutes. Remove
from the heat and stir in cilantro.
Per serving: 299 calories; 5 g fat (2 g sat, 2 g
mono); 72 mg cholesterol; 26 g carbohydrate;
0 g added sugars; 32 g protein; 2 g fiber; 687
mg sodium; 737 mg potassium.
Nutrition bonus: Vitamin C (280% daily value),
Potassium (21% dv), Vitamin A (20% dv), Calcium (18% dv), Iron & Magnesium (15% dv).
Carbohydrate servings: 11/2
Exchanges: 1 starch, 1 vegetable, 1/2 reducedfat milk, 3 lean meat

Tip: New Mexico chiles (aka Anaheim

chiles) are 7 to 10 inches long, ripen from
green to red and are mildly spicy. Poblano
peppers (sometimes called pasilla peppers)
are dark green in color, about 6 inches long
and can be fiery or relatively mild; theres no
way to tell until you taste them. The two can
be used interchangeably and are found at
most large supermarkets.

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About EatingWell
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We hope you enjoy our recipes and feel informed and inspired to make healthy eating your
way of life!

About EatingWell health tags

A recipe checked

Heart Health
Diabetes
Weight Loss
Gluten Free

has limited saturated fat.

is low in calories and meets limits for Carbohydrate Servings.
has reduced calories (and limited saturated fat).
d oes not contain wheat, rye, barley or oats.
(Many processed foods, such as broths, soy sauce and other
condiments, may contain hidden sources of gluten. If a recipe
calls for a packaged [e.g., canned] ingredient, we recommend
that you carefully read the label to make sure you pick a brand
that does not contain a hidden source of gluten. Also, please
note that while a recipe may be marked Gluten Free, the
serving suggestions that accompany it may contain gluten.)

Photography by Ken Burris (pages 2-7); Carin Krasner (page 8); Andrew Scrivani (pages 1, 9).
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