Harvest Granola

Makes : about 6 cups | Appetizers/Snacks , Breakfast/Brunch Dairy Free , Vegetarian

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 Halibut with Green Olive Relish

Makes : 4 servings | Main Dishes Dairy Free

Living in Portland, I feel a touch of panic when raindrops fall in September. It’s not part of the deal. Traditionally September is one of our finest months–sunshine and 60s–and one we all deserve in preparation for the rainy season. The past week has been a bit dark, but I’m determined (and hopeful) that summer will come back for an encore performance, no matter how brief. Since my cooking style always fluctuates with the seasons, I’ve been tempted to break out a big heavy pot and start braising. But I can’t, not yet. So I […]

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 […]

Crab and Corn Chowder

Makes : 4 to 6 servings | Soups/Stews Dairy Free , Soups/Stews

I just spent an especially relaxing weekend at the Oregon coast in the company of my husband and our two kids. It was especially relaxing because we literally had nothing to do: no tv, no phones, no friends in tow. We like to call it “forced family fun time”. The kids fought us at first, but within minutes took to the icy cold water–my big toe just barely made it in–with their boogie boards. They splashed around, laughing and giggling, for what seemed like hours. Later we walked on the beach, poking the dried up […]

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 […]