One of the most powerful food combinations is oatmeal and orange juice. Combined their health benefits are more effective than eaten independently. Since reading the Men’s Health article about healthy food pairings I’ve been thinking about a recipe for gluten free muffins that combines OJ and oats. This one is an unqualified success! Continue reading
More healthy and flavorful food from south-of-the-border: orange lentils, black beans, raisins and a rich Mole Sauce combine to make this sweet and savory dish perfect as a side for salad or Oven Stewed Mexican Chicken. The slide show will take you half way through the Mole preparation, but written directions should get you to … Continue reading
Salad Nicoise makes a perfect lunch or dinner during the hot days of summer. Traditionally done with tuna, it can also be made with grilled chicken, salmon, or as a vegetarian dish featuring the “caviar” of legumes: du Puis Lentils. These individually plated salads are constructions of a variety of flavors, colors, and textures: a … Continue reading
One of last week’s luncheon guests eats a dairy free diet; we write a Gluten Free Food Blog; none of the guests eats a GF diet. Our best taste testers don’t – their culinary sensibilities are a stricter gauge of successful GF recipes. The good news is that this excellent tart is better the day … Continue reading
Summer in Maine is a bountiful culinary celebration of color, flavor, and texture. A group is coming over for a little taste testing, so we’ve harvested things from the garden and shopped for the provisions we don’t grow. Minted cucumber water is steeping in the ‘frige and tart is cooling on the window sill. We’ll … Continue reading
America’s Next Top Super Berry? That’s a question posed by yesterday’s WSJ article about “nutritional royalty.” Natural, beautiful, low on the glycemic index, and rich in antioxidants, “super” berries are finding their way into the main stream. Much of the exotic fruit is imported from great distances resulting in environmental impact. Whenever possible support local … Continue reading
Zucchini and mint are bountiful in gardens and farmer’s markets this time of year. These savory little pancakes are delicious for brunch, lunch, or dinner. While they can be kept warm in the oven, they’re best right out of the pan, so are perfect for an impromptu dinner. Any left over? Cold, with a dollop … Continue reading
Summer… Maine… blueberries: scones! Made these for Breakfast At Wimbledon. Tradition dictates strawberries and cream, certainly possible this time of year, but on the Sunday morning of the Men’s Singles Final we serve Blueberry Scones. They are delicious plain, with butter or clotted cream, or with the Lemon Curd we make. Stay tuned for GF … Continue reading
Linzer Torte is traditionally baked during the December holidays. But we’re approaching raspberry season and time to book a trip to “pick your own” in southern Maine, so I’m inspired to share the recipe now. Two summers ago I went to Doles Family Farm with my sister Suzanne: raspberry bonanza! Last summer we harvested a … Continue reading
Use this special topping for all our scones, excluding Chocolate Almond, and for one of our favorite desserts: White Chocolate Mousse with Lemon Curd. This version is a little less dangerous than it’s counterparts because we use whole eggs instead of only egg yolks. Still seductive though! Continue reading
Gluten Free Gus 