In the scheme of things, I realize a recipe for “salad” isn’t akin to discovering a new star. Personally, I’ve never been overly enthused by salad since it’s so frequently an afterthought. There’s something so not special about dumping one of those bags of wilted, sopping wet greens into a bowl and topping it with a bottled mix of stale herbs and rancid oil. But this salad–delicate greens tossed with roasted mushrooms, shavings of cheese, and a simple lemon-chive vinaigrette–is special. It’s also easy to make. My original inspiration came from a mound of gorgeous …
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Roasted Mushroom Salad with Lemon-Chive Vinaigrette
Makes : 4 to 6 servings | Salads/Sides | Vegetarian
Harvest Granola
Makes : about 6 cups | Appetizers/Snacks , Breakfast/Brunch | Dairy Free , Vegetarian
On October 20, 2011
In Appetizers/Snacks, Breakfast/Brunch, Dairy Free, Recipes, Vegetarian
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I’m a big fan of eating savory foods for breakfast. And by savory I mean “this could be dinner” more than “how about some bacon and eggs”. It probably started around the time I went gluten free and realized I needed to stop munching on scones, bagels, muffins, pancakes, waffles and other sweet treats for breakfast. (I’ve since discovered fabulous gluten-free recipes for these things, of course.) My replacement for the sweets often revolved around eating dinner leftovers. Breakfast became a plate full of reheated vegetables, maybe some chicken or rice, a few slices of …
Pumpkin Muffins
Makes : 12 muffins | Breakfast/Brunch | Dairy Free , Vegetarian
Even though we’re only a week into October, you may already be overwhelmed by the number of pumpkin recipes floating around online. Well let me share a little secret: We food writers wait ALL YEAR to break out the pumpkin. You’re lucky if we can hold out past Labor Day! Pumpkin is the ultimate symbol of fall and the seasonal cooking that comes with it. Think kids running around the pumpkin patch, the Great Pumpkin, Thanksgiving pies, and the ever-popular pumpkin muffins. (I also think of braised beef with pumpkin and pumpkin ravioli, but that’s …
Roasted Peaches with Chèvre
Makes : 4 servings | Desserts | Vegetarian
Could it be possible that we’ve nearly reached the end of summer and I have yet to share a single recipe involving peaches?! I guess I’ve been too busy eating them straight out of hand or slicing them over homemade granola to notice my mishap. Well here’s an interesting one for you, a simple but unique peach dessert. It started a few years ago when my friend Tami Parr was writing her amazing book “Artisan Cheese of the Pacific Northwest”. (Look at the cover, it will make you long for great cheese!) She asked me …
Linguine with Fresh Tomato Sauce
Makes : 2 or 3 servings | Main Dishes | Vegetarian
It’s been a crazy couple of weeks (months? year-and-a-half??) culminating with yesterday’s release of my book, “The Gluten-Free Asian Kitchen” and the launch party tonight. The book writing experience has been a whirlwind of activity, mostly fun, but certainly stressful at times. There’s stress at our dinner table, for instance, when I just need to tweak that chicken curry recipe one last time (was this #9? 10?) instead of serving something the kids might like a little more. This week I decided to cook easy summer foods that I wanted to cook, not that I …
Summer Quinoa Salad
Makes : 4 servings | Featured Recipe , Salads/Sides | Dairy Free , Vegan , Vegetarian
On July 21, 2011
In Dairy Free, Featured Recipe, Recipes, Salads/Sides, Vegan, Vegetarian
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Oftentimes in the summer I don’t feel like eating (or preparing) big, heavy meals. I’d love to subsist on leafy green salads alone, but truthfully that’s never been my style. I’m a girl who needs a hearty plateful of food. For me, “just a salad” means vegetables, grains, beans, perhaps a little tuna or chicken–something more satisfying than a heap of lettuce. I find myself keeping cooked grains and beans on hand and then throwing together side- or main-dish salads in a jif. Your gluten-free options are quite plentiful; try quinoa, rice, wild rice, millet, …
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