Roast Turkey with Braeburn Apple Gravy (GF)

November 24, 2014
IMG_2114Today, because it's nearly Thanksgiving, I think we should roast a turkey and make some gravy. My low-carb, gluten-free gravy is gorgeously flavored and thickened with apples and onions, and brightly scented with herbs. In other words, it's screamingly delicious. You'll want to sip it out of a mug. Read more »

Bucatini with Almond Butter Sauce

November 10, 2014
IMG_1151Take some bucatini (a fat, hollow, spaghetti-like pasta), toss it with almond butter and some Asian seasonings, garnish the works with toasted sesame seeds and fresh green scallions, and what will you have? My new, favorite lunch or casual supper: Read more »

Organic Cinnamon-Maple Granola

November 7, 2014
IMG_1023TRUE CONFESSION: I'm a granola freak. I make a big batch most Sunday evenings, and then enjoy it for breakfast and snacking all week long. My latest version is kissed with cinnamon and sweetened with pure maple syrup. It's powerfully delicious. Read more »

Creamy Dreamy Mini Quiches (GF)

October 15, 2014
IMG_9645I made these crust-less miniature quiches for supper last Sunday, and everybody loved them. They are creamy-dreamy-wonderful! They are also easy to make. The only special equipment you need is a muffin tin. Read more »

Turnip Fritters

September 9, 2014
IMG_8073BELIEVE IT OR NOT, these Turnip Fritters are frickin' fantastic -- bronze and crisp on the outside, tender and creamy on the inside. Serve them with ketchup for an after-school snack, or use them, as I do, as a superior substitute for a hamburger patty. They are fun to make: Read more »

Puff Pastry Pesto Pizza

August 27, 2014
IMG_7681OH, BABY. I hope you're hungry, because I've just pulled this sexy, seasonal "pizza" from the oven. The (store-bought) puff pastry crust is layered with fragrant pesto, rounds of red tomato, black olives and Parmesan cheese. It's chic enough for formal dining. It's screamingly-delicious. And it's really easy to make! Read more »

Tomato & Goat Cheese Tart

August 1, 2014
IMG_6139THIS WEEK, feeling inspired by cookbook authors Kate Hill and David Lebovitz, I made a French tomato tart. What poetry! The tender Pâte Brisée shell is brushed with winey Dijon mustard, and topped with tomatoes, fragrant herbs, and rounds of tangy goat cheese. Read more »