By Beth Hillson When I was in college, St. Patrick’s Day was a reason to have a green beer or two anytime of the day.  We started early with the Green Beer Parade in Syracuse’s Tipperary Hill, then headed to a local pub near campus to continue the celebration. I confess, I am no longer a beer drinker.  I lost my taste for it when I became gluten free and before great gf beers appeared.  These days, I look forward to the festive St. Patty’s Day dishes instead – Irish Soda Bread, Corned Beef and Cabbage, and Grasshopper Brownies. My first foray into making corned beef was to purc ..read more

Makes 4 Servings You’ll love this flavorful quinoa recipe inspired by one we enjoyed at Mirador in Arenas del Mar Resort in Manuel Antonio, Costa Rica.  Arenas del Mar prides itself on being entirely gluten-free.  Nutty quinoa blended with carrots, celery and peas, this has become my go-to for company.  I suspect it will be yours as well. You can make this dish 1 to 2 days ahead and warm for 2 to 3 minutes in the microwave just before serving. This quinoa pilaf goes well with a wide range of chicken, pork and fish recipes and is especially delish with Red Snapper and Cilantro Pesto (recipe pos ..read more

Makes 4 Servings Fresh-caught fish paired with bright lime-infused cilantro pesto brings out the best of this white-flesh fish.  The recipe is inspired by one I enjoyed at Mirador in Arenas del Mar Resort in Manuel Antonio, Costa Rica.  Arenas del Mar prides itself on being entirely gluten-free. The red snapper is delicious served with quinoa pilaf and cilantro pesto drizzled over the top and around the fish.  Great made with pan-seared or grilled boneless chicken breast instead of fish. Cilantro Pesto 2 large bunches fresh cilantro, about 3 cups of leaves (not packed) 2 tablespoons olive oil ..read more