Chickpea empanadas
These chickpea empanadas with a bright salsa fresca, or salsa verde, are so crave worthy, spicy, lightly smoky, flaky and mmm just so scrumptious.
Category: Gluten Free
Chicken Breast With Mashed Potatoes, Creamy Spinach, And Black Garlic Cream Sauce
A classic chicken dish with a black garlic twist.
Black Bean and Potato Tacos
This recipe is perfect for your Meatless Monday or Taco Tuesday! These tacos are so filling and flavorful, you won’t even miss the meat!
Vietnamese Spicy Eggplant & Mint Soup
I had a wonderful soup at Long’s Provencal Restaurant in downtown Seattle. It was so good, I knew I had to try to replicate it at home. I tried doing a search for it online, but no luck…so, I came up with my own recipe and it tastes pretty darn close to the one at the restaurant!
Cherry Dutch Baby
I love pancake houses and often order the Dutch baby. At the local pancake house, the choices are a plain Dutch baby (spritzed with lemon juice) or an apple one. Cherries were in season here in Seattle and I thought to try making a Dutch baby using them as the fruit. But, I had to make it gluten-free so my husband could eat it, too.
Lamb and Chickpea Soup with Kale
I came up with this recipe after cleaning out my refrigerator and wondering what to do with the leftover heel of parmesan cheese, cherry tomatoes starting to shrivel and kale that was limp. I had read somewhere that cheese was sometimes used to flavor broths, so I thought to give it a try. This recipe has become one of our favorites for lamb shanks.
Rocket Pop Sorbet
Remember those Red, White, and Blue popsicles? Well, this sorbet is inspired by them, and is a great hot weather treat (not to mention being really pretty!). But, unlike the popsicles, this sorbet is made with no artificial colors or flavors, and it has a decidedly mature flavor profile. Fresh, tart, and herbal, this sorbet has 3 layers (strawberry-black pepper, lemon-sour mix, and blueberry-thyme) and the flavors all compliment each other.
Carrot and Ginger Soup
Healthy, delicious and velvety; this versatile carrot-ginger soup is perfect for any occasion. It can be served hot or cold and I must admit that I love it chilled, as it is so light and refreshing. If serving chilled, refrigerate at least two hours before service.
Note: this soup can be made well in advance or frozen for later use.
Coconut Panna Cotta
This dairy free version of the Panna Cotta is a nice vegan alternative. The panna cottas can be prepared up to 2 days in advance and will need 8 to 12 hours to fully set.