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A Dash of Megnut

What I'm making this weekend 🌞

Published 2 months ago • 2 min read

Hi Reader!

Our A/C went out again this week, so I've been doing everything I can to avoid turning on the oven. That means a lot of no-cook sides and cold drinks... but some things are worth sweating for. Like my blueberry crumble focaccia. I made a big batch of my hot dog buns at the beginning of the month and I'm really glad I did, because now we can just pull them out of the freezer and grill out this weekend without thinking about it. Here's what's on my menu.

Gluten-Free Blueberry Crumble Focaccia

My go-to gluten-free focaccia dough layered with jammy blueberry compote, a buttery crumble topping, and a lemon glaze. Brunchy, a little dessert-y, and one of my favorite things I've made this year. The compote, crumble, and glaze can all be made ahead so it comes together easily the morning of.

Gluten-Free Hot Dog Buns

I made a double batch at the beginning of the month and have been pulling them out of the freezer ever since. Soft enough to actually bite through but sturdy enough to hold up under a loaded hot dog. If you've never made homemade gluten-free buns before, this is the recipe to start with. Slice them before freezing so they thaw faster when you need them.

Tilapia Fish Tacos

If it's really hot where you are this weekend, make these. They're ready in under 20 minutes and you barely have to cook. Spice-rubbed tilapia seared in a skillet, red cabbage slaw, peach mango salsa, and a cilantro lime crema all piled into charred corn tortillas. Make sure you pat the fish completely dry before seasoning so it sears properly, and don't skip warming the tortillas over an open flame if you have a gas stove.

Cucumber Tomato Avocado Salad

No cooking, 10 minutes, done. Fresh cucumber, grape tomatoes, and avocado in a light lemon dressing. The avocado softens slightly and creates a naturally creamy dressing. I make this one constantly in the summer because it goes with basically everything. My daughter is also loving picking tomatoes from our garden which means we always have some ready to go for this salad.

Cucumber Lemonade

Only 4 ingredients and you can make it ahead and keep it in the fridge all weekend. I've been making a big pitcher of this every few days and it's the most refreshing thing I've had all summer. You blend the cucumber with water first, strain it, then mix it with the lemon juice and simple syrup. Make it ahead and keep it in the fridge so it's cold and ready whenever you need it. Great for a BBQ, great for just sitting outside.

Gluten-Free Oreo Pudding Pie

No oven required. Homemade gluten-free Oreo crust, a chocolate pudding and cream cheese filling, and whipped cream on top. Only 10 minutes of hands-on time and it sets up in the fridge overnight, so it's ready when you need it. You can also freeze it and eat it as a frozen pie, which honestly sounds perfect right now.

One more thing Caputo just updated their packaging (the new one is on the left in this photo) but it's the exact same flour inside. You can grab it at Brick Oven Baker and use code MEGAN at checkout to get 10% off your purchase. (affiliate link)
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Hope your weekend is full of good gluten-free food!
— Meg

A Dash of Megnut

Tested Gluten-Free Recipes For Every Occasion

Hi, I’m Megan — gluten-free recipe developer and commercial food stylist. I’ve lived with celiac disease for 13+ years and have spent the last decade creating recipes that are safe, beautiful, and genuinely delicious. Gluten-free baking is my specialty — from chewy cookies to cakes that wow — Gluten-free baking is my specialty — from chewy cookies to cakes that wow — but I also share approachable, celiac-safe dishes that work for dinner parties, casual get-togethers, and everything in between.

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