Category: nut-free / gluten-free
-
Kale Salad with Apples, Red Onion, & Sunflower Seeds & Stopping Time
First thing’s first – this salad is for kale lovers and haters alike. It takes five minutes to prepare and can be meal on its own, made into a messy sandwich, added to an omelet, or served on the side of whatever else you’re having. Plus, it’s pretty and healthy and if you need to… Read more
-
Best Vegan Coconut Bread or Muffins & Custom Recipes
One friend wanted a coconut bread recipe. Another wanted a dairy-free coconut “dessert thing.” Oldest son, now 14 and able to devour entire continents of food daily, especially post-soccer, pleaded for “a giant coconut thing filled with coconut topped with more coconut.” And my old friend, Cris, came to visit from her goat farm Central… Read more
-
Carrot-Broccoli Cheddar Soup & Little House on the Prairie
I’m in bed, flanked on either side by my daughter, 9, and youngest son, 6. “Here she comes, falling down the hill!” Will says, putting his finger on my computer screen where fictional Laura Ingalls runs with her sisters. We’ve been making our way through the entire Little House on the Prairie series (having read… Read more
-
Latkes (Crispy Potato Pancakes) & Wish Lists
My kids make wishlists for birthdays and for Chanukah. They write them unaided, and it is always interesting to see what they come up with. Sure, we have some typical stuff, Itunes gift card request or Lego Giant Something that requires a mortgage to purchase, but we also have some strange themes this year. When… Read more
-
Chard with Brown Sugar Pumpkin Seeds and Dried Cherries & Fun Foreign Words
Germans have a word for the feeling of being along in the woods. Waldeinsamkeit. Italians have a word for the ring left on a table by a cold glass. Culaccino. I might have to make a word for being alone with a plate of well-seasoned chard that’s dotted with crispy, sweet seeds and a tang… Read more
-
Sweet or Savory English Porridge – for breakfast, lunch, or dinner…
How I long to sit and have porridge with my best childhood friend, Jules. We tend to talk for so long that entire days slide by when we’re together. At her charming house outside of London, our kids played in the garden, our spouses talked sports and fish n’ chips, and inside, we laughed about… Read more
-
Whole Wheat Lemon Poppy Seed Cake with Lemon Glaze
Given his druthers, one of my kids would have all manner of bread and cheese – grilled cheese, quesadillas, pizza – at all meals. And snacks. So it’s odd (to me) that his favorite muffin is lemon poppy seed. Crunchy, tangy, sweet and sour. I made this cake for him because who doesn’t want cake… Read more
-
Pasta with Fresh Mozzarella, Arugula, Peas, and Heirloom Tomatoes
About this time of year the reality of shorter days catches up with me. Winter looms here on the east coast, and crisp days of fall are slipping to the days where the sky looks like old, dried paste. Which is also what I’m using to make this year’s costume for my youngest, who is… Read more
-
Tatsoi & Sunflower Pesto
One of the farms near me grows delicious tatsoi (you can read more about it here). It’s great in any spinach dish and also makes a particularly tasty pesto. If you can’t find it near you, just use baby spinach or baby kale. This time of year I tend to get kind of hoardy at… Read more
-
Red Onion, Tomato, Double Cheese Galette with Corn & Garbanzo Crust
This started as many recipes do, with good intentions…until I reached for the wrong flour. Is there an incorrect one? I guess. If you’re making traditional chocolate chip cookies, for example, and you use chickpea flour, maybe the results aren’t what you wanted. But for this gallette, the garbanzo bean flour wound up in my… Read more
-
Boozy Preserved Fruit (Apricots in Vodka, Cointreau Peaches, Cherries in Cinnamon Rum)
One part of cooking that I find very satisfying is figuring out what to do to avoid food waste. Soups, sauces, bread puddings, tarts – all great ways to use up odds and ends. This time of year we still have great fruit available, but with school lunches packed and snacks at the soccer field… Read more
-
Italian Rainbow Chopped Salad with Lemon-Tarragon Dressing
Salad is so gay, a new friend said to eight-year-old Jamie. Jamie went on to explain – in front of a group of 5 boys gathered at our house for the first time – that salad can’t be gay. Neither can rhubarb, fyi. He talked about people being gay and how everyone has feelings and… Read more
-
Apple & Honey Sponge Cake with Crumb Topping
Rosh Hashana, the Jewish New Year. For a sweet New Year we eat apples and dip them in honey. This recipe is inspired by that tradition. I made individual sponge-crumb cakes because they are fun for a big dinner and there’s no slicing required, which means less mess and fewer cake bits consumed by the… Read more
-
Ribs (cooked slow and low) & the Only BBQ Sauce You Need
Don’t let summer go just yet. Or, if you have to, remind yourself that the taste of it can be had quite easily. If I’m making this on a school day…I wrap the ribs the night before and make the sauce*(and I make a lot because it keeps and works on tofu, shrimp, chicken)… As… Read more
-
Classic Raspberry Jam
Deep ruby, sweet, and utterly enjoyable with a slice of buttery brown bread or alongside crackers. Read more