St. Patrick’s Day is coming up and that means it’s party time. For a person with celiac disease, going to parties can be stressful and frustrating. There’s the worry that there won’t be any gluten free options served. How many of us have had to stand around awkwardly with no food while everyone else is eating? And then there’s the dreaded question of the night, “Why aren’t you eating anything?”

Sometimes we make up excuses because we don’t want to get into the I-have-celiac-disease spiel. Partly because we’ve had to give it so many times before and partly because, even after the explanation, a lot of people don’t seem to get it. Am I the only person who goes bananas when people list foods to you, asking which you can and can’t eat?

So what can we do about this issue? For me, the easiest solution is usually to bring a gluten free dish or two to the party. That way, you can fit in with everyone eating at the party and hopefully avoid some awkwardness. You can also be sure the food you’re eating is gluten free because you made it yourself. And, because you’re kind enough to give other party-goers a taste test of your dish, you might even get them interested in making your yummy gluten free recipe.

Sometimes I might ask the host if they can serve a couple gluten free options at the party. But this depends on my relationship with the host and their knowledge of the gluten free diet. If I’m going to the party of an acquaintance or coworker, I probably won’t ask them to offer gluten free foods because I don’t want to be a demanding guest. If the host is a friend or family member, who has practice with cooking gluten free, then I likely will ask to be accommodated.

There’s also the option of throwing your own party and turning it into a gluten free bash. You can make every dish gluten free so that you can indulge in everything and don’t have to worry about cross-contamination. To decrease the workload of being a host, you could ask your guests to bring some basic gluten free items (exs: Lay’s Salt & Vinegar chips, Tostitos corn chips, wine, cheese).

If you’re looking for inspiration for a gluten free party dish - or your accommodating host needs some hints - look no further. I have 4 tasty recipes that you and your fellow partiers will love. They can be enjoyed on St. Patty’s Day or any other type of party/celebration.

Prosciutto-Wrapped Asparagus

Yield: 20 asparagus spears

Ingredients

20 spears of asparagus - snap off and discard woody ends

2 tablespoons unsalted butter, melted (or use an oil of your choice)

2 cloves garlic, minced

pepper, to taste

10 - 20 slices of prosciutto (depending on how much coverage you want)

Instructions

1) Preheat broiler.

2) Place the asparagus spears in a single layer on a baking sheet or pan.

3) Mix melted butter, garlic, and pepper together. Brush the mixture onto each asparagus spear, coating evenly.

4) Slice each piece of prosciutto in half, lengthwise.

5) Tightly wrap each asparagus spear using the prosciutto halves. Start at one end of the spear, working your way to the other end by wrapping the meat diagonally.

5) Broil for 4-5 minutes, or until the asparagus and prosciutto are cooked to your liking. Make sure to keep an eye on things while it cooks to make sure it doesn’t burn.

6) Serve immediately, while prosciutto is still crispy.

Sweet Potato Pizzas

Yield: 12 pizzas (cut crosswise) or 6 pizzas (cut lengthwise)

Ingredients:

2 large, rounded sweet potatoes - sliced crosswise or lengthwise (about pinky-width thickness)

1 1/2 tablespoons oil

salt & pepper, to taste

3/4 cup tomato sauce

1/2 can sliced mushrooms

1/4 cup chives, minced

2 tablespoons jalapeno pepper, minced

handful of kalamata olives, chopped

1 3/4 cup grated cheese (I like Marble)

2 tablespoons fresh basil, chopped

Instructions

1) Preheat oven to 375 F. Line two baking sheets with aluminum foil or parchment paper.

2) Toss sweet potato slices with oil, salt, and pepper in a large bowl.

3) Spread the sweet potato slices evenly on the baking sheets. Bake for 10 - 12 minutes, then flip each of the slices and bake for another 10 - 12 minutes. You want the slices to be slightly browned.

4) Top each potato slice with the amounts of tomato sauce, veggies, and cheese you desire.

5) Bake for 5 - 7 minutes, until cheese is melted and veggies have softened.

6) Top with chopped basil and enjoy!

Shamrock Deviled Eggs

Yield: 12 deviled eggs

Ingredients

6 hard boiled eggs - cooled, peeled, and cut lengthwise

1 ripe & mushy avocado - peeled, pitted, and mashed

1 tablespoon plain yogurt

2 teaspoons Dijon mustard

1 teaspoon apple cider vinegar

1 teaspoon salt

pepper, to taste

1 tablespoon jalapeno pepper, minced

1 tablespoon Spanish onion, minced

chives, chopped - for garnish

Instructions

1) Remove the yolks from the hard boiled eggs. Mash the yolks and avocado together in a bowl, until smooth.

2) Add the yogurt, mustard, vinegar, salt, jalapeno, onion, and pepper - mix until thoroughly combined.

3) Spoon the mixture into the well of the egg whites, dividing equally.

4) Garnish with chives.

5) Can be kept in the fridge for up to while you’re waiting for company to arrive. I find that the acidity of the vinegar and the yogurt helps to preserve the green colour of the avocado.

Stuffed Green Bell Peppers

Yield: 8 servings (or 16 if you cut the peppers in half lengthwise)

Ingredients

8 large green bell peppers

2 tablespoons oil

1/2 Spanish onion, chopped

2 lbs ground beef

2 cloves of garlic, minced

1 tsp dried basil

1 tsp Tex Mex (Club House offers a gluten free blend)

1 can black beans, rinsed

1 cup cooked quinoa

1 1/2 cups pasta sauce

2 cups cheese, divided

Instructions

1) Preheat oven to 375 F.

2) Cut the tops off the peppers and remove the ribs and seeds.

3) Chop up the tops of the peppers, but keep the remaining part of the pepper whole.

4) Pre-bake the green pepper shells in a baking pan in the oven for 15-20 mins, until they start to soften. Then, remove from the oven.

5) While green peppers are in the oven, heat the oil on medium heat in a frying pan. Add the onion and chopped bell pepper. Saute for about 5 minutes, until soft.

6) Add the ground beef, garlic, and seasonings to the pan. Cook until the beef is cooked through completely; break it up with a spatula as it cooks so you don’t get large clumps.

7) Stir in the quinoa, pasta sauce, and 1 cup of cheese.

8) Fill each of the pepper shells with the mixture.

7) Bake uncovered for 20 - 25 minutes. When you get to the last 5 minutes of baking time, remove the stuffed peppers from the oven and top them with the remaining cheese. Return the pan into the oven so the cheese can melt.

If you have leftover stuffing, you can use it for another meal. You can eat it for brunch, with a fried egg on top. Or you can put it into a taco or tortilla for lunch or supper. It’s also great as is!

What’s your go-to recipe when you’re bringing a dish to a party?