Grilled Gluten Free Panzanella Salad



Grilled Panzanella Salad


Makes 6 servings

Free From gluten and all top 8 allergens


It’s still 100 degrees here in Southern California, and while it’s technically fall, cool autumn days seem nowhere in sight. And so, we continue to dine al fresco, and prefer to stay away from the stove as much as possible.  Take advantage of your grill with this light and flavorful Grilled Gluten-Free Bread Salad.  Farmer’s Markets are still overflowing with all varieties of vine ripe tomatoes and basil, so grab them while it’s hot! For added texture you can also throw in some diced cucumber, or add some artichoke hearts.  This recipe is very adaptable and always delicious.


1 small garlic clove, crushed

½ tsp dried oregano

¼ tsp kosher salt, plus additional for seasoning bread

freshly ground black pepper

2 tbsp balsamic vinegar

½ cup extra-virgin olive oil, divided

1 small shallot, thinly sliced

2 lbs ripe tomatoes of varying colors and sizes

8 oz (6-8 slices) gluten-free allergy-friendly white bread

1 large garlic clove, cut in half

2 tbsp drained capers

½ cup chopped fresh basil (or parsley)


1. In a large serving bowl, combine crushed garlic, oregano, ¼ teaspoon salt and a few turns pepper. Stir in vinegar. Slowly drizzle in ¼ cup oil, while whisking to emulsify. Add shallot, stir to combine and separate the rings. Chop tomatoes into chunks, or halve cherry tomatoes, then add to bowl and toss gently with vinaigrette.

2. Heat grill to medium.

3. Brush bread on both sides with remaining ¼ cup olive oil and lightly sprinkle with salt and pepper. Grill 3-4 minutes per side until browned and slightly charred. Rub cut garlic half over one side of bread slices. Let cool 5 minutes. Cut into 1-inch cubes.

4. Gently stir capers and basil into tomato mixture. Add bread and toss well to combine. Serve immediately.


Grilled Gluten-Free Panzanella Salad © 2014 by Cybele Pascal

This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine

Photo courtesy of Saveur.

Grilled Tuscan Pork Loin



Grilled Tuscan Pork Loin


Makes 6 servings

Free From gluten and all top 8 allergens

Enjoy summer dining al fresco with this Italian-inspired entrée. It pairs beautifully with panzanella (recipe coming later this week), a fresh tomato, basil and bread salad that can be prepared on the barbecue, right alongside the pork, with your favorite crusty gluten-free loaf. Also great with my Grilled Corn and Avocado Salad or my Allergy-Friendly Focaccia and simple greens.



2 1 lb pork tenderloins

1½ tbsp minced garlic (5 or 6 cloves)

1 tbsp chopped fresh rosemary

2 tsp chopped fresh thyme

1½ tsp grated lemon zest

½ tsp rubbed sage

½ cup fresh-squeezed lemon juice (4 lemons)

¼ cup honey

1 tbsp kosher salt

few turns freshly ground black pepper

¼ cup extra-virgin olive oil


1. Rinse tenderloins and pat dry. Trim off silver membrane and place in a sealable 1-gallon plastic bag.

2. Combine garlic, rosemary, thyme, zest and sage in a small bowl. Whisk in lemon juice and honey until dissolved. Add salt and pepper. Slowly whisk in olive oil. Pour mixture into tenderloin bag. Squeeze out air and seal. Turn to ensure meat is well coated. Let marinate in refrigerator 4 hours or optimally overnight.

3. Remove pork from refrigerator. Heat grill on medium-high 10-15 minutes. Brush grates liberally with oil.

4. Pull tenderloins from marinade and place on preheated grill. Grill 4 minutes, lid closed, flip, grill 4 minutes, lid closed. Flip again, and grill 4 minutes, lid closed. Flip pork one more time, turn off heat, close lid and let rest on grill 6 minutes.

5. Transfer pork to a platter and let rest 5 minutes. Carve into ½-inch slices against the grain. It will be light pink in the center but well done on the ends. Serve with juices that have collected.

Grilled Tuscan Pork Loin © 2014 by Cybele Pascal

This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine

Grilled Corn and Avocado Salad



Grilled Corn and Avocado Salad


Makes 6 servings

Free From gluten and all top 8 allergens

With sweet crunchy corn in peak-season, it’s readily available and at the height of its deliciousness. While fantastic simply steamed or boiled on the cob, corn is also wonderful grilled, and can take center stage as a featured ingredient in salads, salsas, and many other sides.  When shopping for fresh corn, look for green moist husks that cling tightly to the corn. To determine if it’s ripe, look for deep brown silk tips or ends — however, the whole silk should not be dried up — if it is, your corn is probably past its prime.  A sure-fire way to make sure your corn is fresh and ripe is to peel back the husk slightly, and check the top row of kernels for plumpness. Dried or shriveled corn is a no-go.  The ultimate test is to pierce a kernel with your fingernail. If it’s milky, your corn is just right.

This flavorful fresh Grilled Corn and Avocado Salad is a perfect accompaniment to any summer meal.  Try it with my Carne Asada, for a flavor-full fiesta!


1 garlic clove, crushed

2 tsp ground cumin

1 tsp chili powder

¼ cup + 2 tbsp fresh-squeezed lime juice (3 limes)

¼ cup + 2 tbsp extra-virgin olive oil, plus additional for brushing

salt and black pepper, to taste

6 ears corn, husks and silks removed and halved

½ cup finely diced red onion

1 red bell pepper, diced

⅓ cup chopped, loosely-packed cilantro leaves

2 ripe, firm avocados, diced


1. In a small bowl, combine garlic, cumin and chili powder. Whisk in lime juice. Slowly drizzle in olive oil while whisking to emulsify. Add pinch of salt and dash of pepper.

2. Heat grill to high. Liberally brush corn with olive oil and lightly season all sides with salt and pepper. Grill with lid closed 10-12 minutes, turning every few minutes, until slightly charred on all sides.

3. Transfer corn to cutting board. Use a sharp serrated knife to cut off kernels. Place kernels in a large bowl and stir in onion, bell pepper and dressing. Adjust salt and pepper to taste. Add cilantro and avocado and toss gently to combine.

4. Serve immediately or cover tightly with plastic wrap and chill in refrigerator until ready to serve.


Grilled Corn and Avocado Salad  © 2014 by Cybele Pascal

This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine