Gluten-Free Spinach and Artichoke Lasagna

Serves 6 / Gluten-free / Pan-searing the unpeeled garlic gives it a mellow, roasted flavor. Save time by washing the spinach while the garlic cooks.View recipe.

Coconut Shrimp

At the 2011 NPA MarketPlate Chef Demonstrations, chef and retailer Bridget Reilly of The Bite Market in Orange County, California, adapted a Delicious Living gluten-free coconut shrimp recipe to make it dairy-free, as well. Plus, she added two functional ingredients from Sabinsa, curcumin and cococin powder, to up the health ante. View recipe.

Crustless Quiche with Shallots and Spinach

Serves 8-10 / Flavorful shallots enhance this hearty lunch or supper dish. Shallots contain quercetin, an anticancer agent, as well as vitamins A and B6. View recipe.

Gluten-Free Chicken and Dumplings

Serves 4–6 / Try this the next time you have leftover rotisserie chicken. For light dumplings, use finely ground chickpea and brown rice flours. The gravy will only taste as good as the chicken stock used, so choose one that is especially flavorful. View recipe.

Turkey-Spinach Burgers

Serves 4 / Cooked millet replaces bread crumbs in this recipe for added fiber and nutrition. To make it, toast 1/4 cup dried millet in a saucepan until kernels start to pop; carefully add 3/4 cup boiling water and simmer for 15 minutes until water is absorbed. Cover and let stand 5 minutes. Serve on gluten-free buns with honey mustard and lettuce. View recipe.

Carrot Cake with Coconut-Cream Cheese Frosting

Serves 16 / Rich and moist, this decadent treat is a hit for birthday parties and autumn potlucks. Prep tip: Because each ingredient goes into the mixer in a specific order and at a precise time, be sure to have all items ready to go before you start. Serving tip: Arrange brightly colored autumn leaves around the plate edge for a beautiful presentation. View recipe.

“Pumpkin” Chocolate Chip Cookies

Makes about 24 cookies / Ingredient tip: The secret ingredient in these soft, moist cookies is the garnet yam. Yams are easy to find in the store, consistently sweet, and easy to cook. Though garnet yams are preferred in this recipe for their deep color and sweet flavor, jewel yams would also work—but not starchy sweet potatoes, which are a lighter color than yams. Prep tips: If you’re not gluten free, you can substitute 1 3/4 cups whole-wheat pastry flour for the gluten-free flour mix. To cook the yam, prick with a fork and microwave for about 10 minutes, until tender. View recipe.

Carrot and Ginger Corn Bread

Makes 2 loaves or about 16 muffins / This gluten-free recipe has a fantastic texture and zippy ginger taste. Make-ahead tip: The uncooked batter keeps in the refrigerator for several days, so you can make fresh, hot muffins any morning you feel like it. Ingredient tip: Turbinado sugar is similar to brown sugar but with a coarser texture. View recipe.

Cobbler Crumble Topping

Serves 6 / A rich, buttery crumble that’s naturally sweetened with Medjool dates and full of healthy omega fatty acids from pecans. You won’t believe this guiltless crumble hasn’t been baked! It will keep for at least a week in the fridge. Serving tip: Use this to top your favorite sliced fruit, like peaches, mangos, nectarines, persimmons, or apples; or sprinkle over your favorite vegan ice “cream.” It’s even delicious all by itself. View recipe.

Creamy Yellow Squash and Corn Casserole

Serves 6–8 / Cottage cheese, fresh corn, and yellow squash make an easy, healthy, and economical summer dinner that kids will love. To cut down on moisture, you may want to salt the squash before prepping the dish, but be aware that this adds sodium. For more zip, include chopped fresh basil or cilantro in the cottage-cheese mixture. Serve with warmed tortillas. View recipe.

Mint Chocolate and Pecan Cookies

Makes about 4 dozen / Reader recipe contest, honorable mention, desserts. These gluten-free, no-deprivation marvels have a wonderful, moist texture and tons of flavor. View recipe.

Coconut Black Rice Pudding

Serves 8 / Ingredient tips: Medium-grain Chinese black rice is often sold under its trademarked name, Forbidden Black Rice, and brings elegant sophistication to any meal. The rice bleeds a very deep indigo color as it cooks. Because the bran layer is intact, this pudding is chewier than traditional melt-in-your-mouth white rice puddings, but it will be equally well received. View recipe.