With the average American consuming more than thirty-four pounds of cheese each year, we know we’re not alone when we say that we love cheese—on a board, in a salad, oozing out of a sandwich or topping a juicy burger.
And as springtime backyard barbecues emerge, we see cheese in all the expected seasonal staples—from cheeseburgers to dips, to pasta salads and just about everything in between.
These classics are great for setting the scene, but introducing some new additions can pump up the flavor profile and versatility of an otherwise conventional spread. Not to mention, something new, fresh, and unexpected will appeal to more people and more diets.
Because let’s face it—most melty, buttery, cheese-filled recipes call for loads of lactose, gluten, and over the top indulgence. And not everyone can eat those foods, or not everyone wants to eat those foods all the time.
So we’re here to dish out some recipe alternatives that don’t feel like alternatives at all. You know, the ones that everyone can eat, and everyone will want to eat at your next backyard barbecue or brunch. We’re talking about those recipes, specifically the cheesy ones that transcend the barriers of some of the most stubborn dietary restrictions and don’t make you feel like you’re compromising.
So, here’s to making the most of your spring 2019 moments with our very favorite gluten- and lactose-free recipes for cheese lovers.
LOBSTER LETTUCE CUPS
Crisp, fresh, and easy to devour. If you think these lobster lettuce cups look good, just wait till you taste them.
- 4-5 slices of Jarlsberg® cheese
- 1/2 cup veganaise or mayonnaise (optional)
- 1/4 cup freshly squeezed lemon juice
- 2 celery stalks finely chopped
- 2 tablespoons chopped fresh parsley leaves
- 1/2 teaspoon freshly ground pepper
Makes 4-5 Servings
Take your cooked lobster meat and chop into bite-size pieces and place in a large bowl.
Add in mayonnaise (optional), lemon juice, celery, parsley, salt and pepper to taste.
Place a few large spoonfuls into each lettuce piece, wrap, and enjoy!
Jarlsberg® CITRUS & RADISH SPRING SALAD
Refreshing hints of citrus and delightfully nutty Jarlsberg® make this springtime toss an easy replacement for your ordinary garden salad.
- Sea salt and freshly ground pepper, to taste
- 1/4 cup extra virgin olive oil
- 1 small bunch radishes, trimmed and scrubbed
- 4 cups tightly packed arugula, rinsed and dried
Makes 4 servings
Slice Jarlsberg® cheese wedge using a cheese plane.
Rinse arugula and radishes; slice radishes; juice lemon.
Mix lemon juice, salt and pepper; whisk in olive oil.
Combine radishes, arugula, pistachios, pea pods and dressing; toss.
KALE & ROMAINE CAESAR SALAD FOLIOS WRAPS
The perfect addition to your next party platter and almost too pretty to eat…almost.
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons lemon juice
- 1 Tablespoons heavy cream or lactose free substitute like 1/2 Tablespoon plain milk substitute & 1/2 Tablespoon canola oil
- 1 bunch Lacinato kale, also known as dinosaur kale
- ½ red bell pepper, finely diced
- Small, gluten-free croutons (optional)
Makes 2 Servings
- Make dressing by whisking first five ingredients. Whisk in heavy cream (or lactose free substitute) and season to taste with salt and pepper. Set aside.
- Wash and dry kale and lettuce and chop thinly. Combine with bell pepper, dressing and breadcrumbs.
- Allow the Folios to come to room temperature for a couple of minutes before adding a mound of salad across the middle. Wrap carefully and use the included wax paper to keep it tight to prevent wrap from drying out.
- You may make these a few hours in advance by keeping them in the refrigerator wrapped in wax paper and placing them in a resealable plastic bag or a container with a tight lid.