I recently had the opportunity to attend a party at Portland’s fabulous Cheese Bar in honor of my friend Ivy Manning‘s new cookbook, Crackers and Dips. Ivy prepared a spectacular spread for the party, which included not only Steve Jones’ finest charcuterie and cheeses, but also a sampling of homemade crackers, schmears and dips from the book. Always one to take care of her friends with food sensitivities, Ivy included THREE types of gluten-free crackers in the mix. Yay for inclusion! My favorite dip was the decadent Bacon and Caramelized Onion Jam, unless you count …
All Recipes recipes
White Bean Salad with Tuna and Watercress
Makes : 4 servings | Main Dishes , Salads/Sides |
My apologies for having gone missing in action. (Apparently I can’t walk and chew gum at the same time.) I’ve been working on recipe development and writing for my next cookbook, The Brassicas: Learning to Cook the World’s Healthiest Vegetables, which will be published by Ten Speed Press next spring. I’ll be wrapping up the manuscript over the next few weeks, and hopefully you’ll be hearing a lot more from me at that point. Turns out one of my favorite brassicas (if I could possibly choose) is cress–either watercress or land cress–and it’s the perfect …
Magic Mushroom Broth
Makes : Makes about 2 1/2 quarts | Soups/Stews | Soups/Stews , Vegan , Vegetarian
I’ve spent a tremendous amount of time in the kitchen lately, mostly developing recipes for my new brassicas cookbook (all my favorites–cauliflower, Brussels sprouts, kale, broccoli, bok choy, cabbage…), but also simmering up soups and broths for sick friends. This mushroom broth is something I’ve made repeatedly over the past year, and it has been particularly nourishing to friends who have lost their appetites to chemo and radiation. The circumstances, of course, are far from ideal, but I’m always glad when I can help a friend along with their recovery through my efforts in the kitchen. …
Peruvian Quinoa Chowder
Makes : 4 to 6 servings | Soups/Stews | Soups/Stews
I’m sitting at my desk, wrapped in a furry sweater, trying to accept the fact that rainy season has arrived in Portland. The first week of rain tends to be especially depressing, mostly because you know it’s going to last until June. Never one to harp on the negative, I’m choosing to think of “rainy season” as “soup season”. (In my head it goes something like this: Eight months of soup? Wow, that sounds fantastic!) And since I have an open box of quinoa on the shelf and a package of shrimp in the fridge, …
Thanksgiving Green Bean Casserole
Makes : 6 to 8 servings | Salads/Sides |
We all know the holiday season gets tricky when you’re gluten free (buffets! cocktail parties!) and Thanksgiving is certainly no exception. For many, Thanksgiving dinner involves a set-in-stone menu, and any changes to the norm would elicit great protest. So how do you keep things safe for those who are gluten free without messing with everyone else’s traditions? One dish at a time. This year I decided to tackle a classic turkey day staple, the green bean casserole. In its original form, green beans are tossed with gluten-heavy “cream of mushroom” soup and then topped …
Lentil Salad with Toasted Almonds
Makes : 4 to 6 servings | Salads/Sides | Dairy Free , Vegan , Vegetarian
On October 2, 2012
In Dairy Free, Recipes, Salads/Sides, Vegan, Vegetarian
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Back-to-school time is always chaotic–soccer practices, piano lessons, and getting the kids back on their homework schedules. For those days when I just can’t get to the market, I like to keep a few “pantry meals” in my rotation. The dinners usually revolve around a starch, such as gluten-free pasta, rice, or lentils, plus a few easy additions that are likely lingering around my fridge. I keep several types of lentils in my pantry, but my favorite varieties for salads are either black beluga lentils or the French green “verte du Puy”. These particular lentils …
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