Last weekend's meal for gluten-free, non-dairy, no beef, no black pepper person

A

anna_x

Well-known member
A DL I love a lot has these problems so I tried recipes straight off the forum: Cyn's Greek Salad ala Acropolis, Moyn's chicken marinade using white pepper, and Julia's Slow-cooker Baked Beans from Joe, plus lots of fruit.

I goofed by pouring in Balsamic vinegar for the salad instead of red and it turned it all an unappetizing brown, but the flavor was very good and got lots of nice comments. Does red wine vinegar not take over the color the same?

 
Not 'specially. I just like my DLs and want them both comfortable.

Normally, I won't cater exclusively to the food sensitivities but have SOME things they can eat. Moyn's marinade was a big winner and I could serve it to anyone, even the cousins and uncle with tomato-chilies trouble. I just put up little signs or point out to each what they can safely eat.

 
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