gluten free by nature — casein, soy and entirely almost sugar free…

There is a small family-run organic farm stand about a mile from our house. The owner is fantastic and he always welcomes me with a warm smile followed by a nice chat while I peruse that days produce offerings. He has been my go-to man for the most incredible watermelon I have ever had in [...]

This recipe is my submission for August’s Go Ahead Honey it’s Gluten Free blogging event hosted this month by Kim over at The Food Allergy Coach.  Her summer appropriate theme is Chill Out! meaning “no cook dishes” or ones that are “best served cold”. Perfect for when the weather is simply too hot to even [...]

This past weekend, I made these noodles. Our Memorial Day weekend was very nice but it was rainy and the weather was rather cool – the entire weekend. It’s supposed to warm up quite nicely this week so this was  probably the last time we’ll have a dish with ginger in it until the weather turns [...]

I made these for dinner yesterday afternoon. I created a little sauce to pour over – to really amp up the flavor of the french fries. In my opinion, it’s got the perfect balance of sweet and savory. Not that you didn’t know already that I love all things sweet and savory!  I put them [...]

I don’t know about you but I absolutely love brussels sprouts. In years past, I never truly appreciated them until I had the opportunity to eat freshly picked local sprouts. Because they are most often grown in warmer climates and shipped across the country, they consistently  taste bland. They are most tender and sweet after a hard frost (i.e., grown in climates with seasonal [...]

Back in the old days, I would frequently eat this fantastic bulgur wheat dish (that I stumbled across in a Food & Wine issue years ago). I was thinking the other day – in one of my “I really miss that” moments that I could use some kasha and tweak the ingredients a little bit. I was [...]

Yesterday, I was at the supermarket. And I came across some frozen baby food – in the shape of little cupcake molds. That got me thinking. What about a sweet potato souffle baked in a ramekin ?  I thought of adding shredded apple or carrot. But, in the end I decided to stay the course and used sweet potato [...]