Jun 09 2026
RestaurantsAgainst The Grain FoodCatering Service Recipe

Catering Service Recipe

Time2h
Serves10

Dedicated gluten-free, 100% fresh, high-quality catering. We make all of our gluten free food fresh, from scratch, and the difference in taste and texture is real! Catering available in the entire Phoenix metro area.

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Ingredients

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Starter: Gluten-Free Vegetable Platter

Dessert: Gluten-Free Chocolate Chip Cookies

Method

Starter: Gluten-Free Vegetable Platter

  1. 1

    Prepare the Vegetables

    Wash and peel the carrots, slice them into sticks. Slice the cucumbers into rounds. Rinse the cherry tomatoes and cut the bell peppers into strips.

  2. 2

    Assemble the Platter

    Arrange all the prepared vegetables on a large platter and serve with a bowl of hummus in the center.

Main Course: Gluten-Free Quinoa Salad

  1. 3

    Cook the Quinoa

    In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let cool.

  2. 4

    Combine the Ingredients

    In a large bowl, combine the cooled quinoa, chopped spinach, chopped cucumber, diced red onion, and halved cherry tomatoes.

  3. 5

    Dress the Salad

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine.

Dessert: Gluten-Free Chocolate Chip Cookies

  1. 6

    Preheat the Oven

    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. 7

    Mix the Dry Ingredients

    In a bowl, mix together almond flour, baking soda, and salt.

  3. 8

    Mix the Wet Ingredients

    In another bowl, combine melted coconut oil, honey, and vanilla extract until smooth.

  4. 9

    Combine Wet and Dry

    Gradually add the dry ingredients to the wet mixture, stirring until fully combined. Fold in the gluten-free chocolate chips.

  5. 10

    Bake the Cookies

    Scoop tablespoon-sized amounts of dough onto the prepared baking sheet. Bake for 10-12 minutes until edges are golden. Allow to cool on the sheet for a few minutes before transferring to a wire rack.

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