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
Make Mexican Chicken the day before, the night before two hours before guests arrive…. This colorful (practically one-pot) dish is perfect for summer entertaining. Marinate it when you have the time; cook it for an hour. Serve out of the oven or at room temperature, and use leftovers for salad, soup, enchilada filling…. Our Three Brothers’ … Continue reading
Peter hosted a board retreat last month; we used the occasion to introduce “Choco-Bana”, a gluten free, raw, vegan dessert to nine neophytes, the best kind of GF taste testers. The recipe, inspired by the taste of chocolate dipped frozen bananas, initially sounded enticing, but the guys were a little cautious as I described the … 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
1. Heirloom Tomatoes are arriving in markets. And, 2. we wanted one more vehicle for Mint Pesto, so homemade tomato soup. You’ll find heirlooms in yellow, orange, green, purple…, but select firm, pretty, red fruit for this soup. Because our tomatoes aren’t ripe, because good quality canned ones are available, and because you might want to … 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
Gluten Free Gus 