Appetizers (Gluten-Free)

Category: Appetizers (Gluten-Free)

Array of beautiful tomatoes, some whole, some sliced, in a variety of different colors: red, yellow, green, and orange.

50+ Tomato Recipes (from breakfast to dinner)

Fermented Tex-Mex Salsa | Having lived in Texas all my life, I think it’s safe to say that I know a thing or two about really good Tex-Mex salsa. I’ve spent the last two decades perfecting my salsa recipe, and several years ago, I began lacto-fermenting it. It’s my most-requested recipe! | TraditionalCookingSchool.com

Fermented Tex-Mex Salsa

My family are huge fans of my homemade salsa, bean dip, and pesto -- which are all lacto-fermented. As I put together this round-up of 50 amazingly healthy and colorful fermented salsas, dips, and spreads, my eyes were opened to all the ways I can add even more beneficial bacteria into our foods... and probably without anyone noticing. ;)

50 Fermented Salsas, Dips, and Spreads

black bean spread on four-grain flatbread with tomato side on white plate

Black Bean Spread

decorative blue and white ceramic bowl of carrot sticks

Lacto-Fermented Carrot Sticks (gut-healing probiotic snack for kids!)

What's the best part of making your own soft cheese from raw milk? Raw milk contains probiotics of course! Raw milk left to sit out and get warm means those probiotics are proliferating. This raw milk mascarpone is teeming with living flora. It's an indulgent, tasty health food that you can enjoy in both sweet and savory dishes!

How to Make Raw Milk Mascarpone: Soft, Probiotic Cheese

Cultured cream cheese on a small serving plate.

Cultured Cream Cheese (+5 flavor options!)

Middle Eastern Kefir Cheese Balls {with free video!} | In today's free video and recipe, I show you a traditional Middle Eastern method of preserving yogurt cheese that requires no refrigeration. My grandmother and namesake, Tata Wardee, who has passed away, always had jars full of yogurt cheese balls available to add to our plates at breakfast, lunch and dinner! | TraditionalCookingSchool.com

Middle Eastern Kefir Cheese Balls {with free video!}

A quart mason jar with lid filled with kimchi sitting on a butcher block counter.

Homemade Kimchi: An Easy Korean Sauerkraut Recipe

Overhead shot of turnips, beets, and golden beets in quart- and pint-sized glass jars filled with brine, ready to be fermented.

Lacto-Fermented Turnips & Beets

Compound Butter {butter gets dressed up!} | If you’ve ever had honey butter, you’ve had compound butter. Compound butters are easy to make and they freeze well so they're handy whenever you need a quick flavor boost, an easy sauce, or a way to dress up simple food for company. Here are a myriad of flavor combinations and ideas for using them. | TraditionalCookingSchool.com

Compound Butter {Butter Gets Dressed Up!}

Jerky strips.

Homemade Jerky (ground or muscle meat, beef or venison!)

Its finally time to move the cooking outside, play yard games, and enjoy the heat! We've gotcha covered with these nourishing grill and barbecue dishes, drinks, and desserts! Traditional Cooking School

92 Nourishing Grill & Barbecue Dishes, Drinks, & Desserts

Is there any way to make tater tots good for you? With these grain-free Garlic-Lime Mini Sweet Potato Puffs, the answer is YES! These make an easy and nourishing appetizer, side dish, or snack, and the chili-yogurt dipping sauce is a delicious way to get extra probiotics into your meal.

Garlic-Lime Mini Sweet Potato Puffs With Chili-Yogurt Dip

photo of how to make pickled okra recipe, with pint-sized Mason jar of already fermented okra, pickled okra on a plate, fresh okra, and sea salt

Garlic-Dill Pickled Okra (crunchy, not slimy probiotic snack!)

Fried Sage Leaves {a crispy garnish or snack!}

Fried Sage Leaves {a crispy garnish or snack!}

a red white and blue dessert, some kind of cheesecake or tart with blueberries and raspberries decorating the top in the shape of a flag

98 Healthy & Easy 4th Of July Recipes (Paleo, Whole30, Keto & more!)

4 Easy Raw Cheese Recipes | Are you interested in raw cheese-making? These are the 4 recipes I make over and over again. We eat these cheeses daily because they offer all the benefits of raw cultured milk. None of these cheeses go over 93 degrees Fahrenheit; they can still be called raw with the enzymes and bacteria intact. | TraditionalCookingSchool.com

3 Delicious and Healthy Appetizers