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Category Archives: Dairy-free
This recipe couldn’t be simpler. In fact, it’s so simple I hesitate to even call it a “recipe.” It’s also perfect for this time of year, when bumper crops of radishes are filling CSA shares and farmer’s market stalls. Even if … Continue reading
It’s strawberry season! Last week, I dreamt that the Midwestern Gentleman requested strawberry-basil sorbet, and as synchronicity would have it, Berry Patch Farm opened its pick-your-own strawberry patches on Saturday. So, naturally, we went strawberry picking. I hulled, rinsed, and … Continue reading
I love the crisp texture and clean flavor of raw kohlrabi bulb, which I find reminiscent of peeled broccoli stalk. Kohlrabi is a member of the anti-inflammatory Brassica family, along with cabbage, broccoli, and kale, to name a few. Both the bulb … Continue reading
We had a beautiful but problematic redbud tree in our backyard. It had been poorly planted too close to the neighboring yard, and our neighbors gently complained every now and again about a large branch extending over their fence. Several of the … Continue reading
Yes, St. Paddy’s day has long since come and gone, but you can make the luck o’ the Irish linger as spring warms into summer with this creamy, frosty, anti-inflammatory version of a “Shamrock Shake.” It’s full of nutrient-rich whole … Continue reading
Farinata, made from a batter of seasoned chickpea flour and water and cooked in a generously oiled cast-iron skillet, has a texture somewhere between polenta and flatbread. In France and Italy, it is traditionally baked thin, until crisp at the … Continue reading
After reading ultramarathoner Scott Jurek’s memoir Eat and Run, the Gent suggested we experiment with mesquite flour. Mesquite flour is made from the dried, ground pods of the mesquite tree. Its fragrant, slightly nutty flavor has a sweetness reminiscent of molasses. One … Continue reading
Hot and sour soup is one of those dishes that makes me feel, keenly, that food truly is medicine. The first time I tasted this soup as a kid, I was put off by its viscosity and potent tang. By … Continue reading
Coffeecake falls into my favorite genre of baked goods: that place where breakfast and dessert overlap. This recipe will work with many different combinations of berries. I frequently use Bob’s Red Mill GF All-Purpose flour, but those sensitive to legumes should … Continue reading
The Japanese dish okonomiyaki suggests the improbably perfect offspring of a hearty winter salad and a pancake. It’s also an ideal dish when cooking a quick, healthy dinner for one (although that shouldn’t stop you from cooking it for a crowd, too!) … Continue reading