I made this quinoa and Brussels sprout gratin a few weeks ago to bring to the second installment of my #FriendsinFood potluck dinner series. Even though I’ve been blogging since November 2008, when I started my first site, I’ve always felt a ... Continue Reading about Quinoa Brussels Sprout Gratin with Smoked Cheddar
thanksgiving
It’s the most important day of the year for eating, and those of us following a gluten-free or low FODMAP diet should not be left out!Â
If you're looking for Thanksgiving recipes, look no further. Two of my favorites for a Thanksgiving buffet are these spinach mashed potatoes and this gluten-free wild rice salad that’s livened up with roasted squash and a bright ginger dressing. Finally, no turkey is complete without this shallot and rosemary gluten-free gravy that’s been my mother’s contribution to the holiday for decades. Stuffing has always been my addition, and this low FODMAP sheet pan stuffing is such a crowd pleaser.
Moroccan Roasted Beet Salad with Almonds and Pomegranate Seeds
Since this month’s wellness challenge theme is all about natural ways to love the skin you’re in, I thought I’d dedicate February to dishes that will help you eat yourself pretty. Whenever I’m feeling rundown and in need of a detox (and don’t feel ... Continue Reading about Moroccan Roasted Beet Salad with Almonds and Pomegranate Seeds
Homemade Pumpkin Chai Tea Latte Recipe, Spiked or Sober
Back in March, during my detox, I gave up caffeine for the month. And my relationship with coffee has never been the same. While I probably drink just as much as I did before going off alcohol, I’ve made a conscious effort to try to only drink ... Continue Reading about Homemade Pumpkin Chai Tea Latte Recipe, Spiked or Sober
Smoky Roasted Butternut Squash Toasts with Manchego
When people think of healthy finger food, cheese and butter are not necessarily the first things that come to mind. But my philosophy is always to eat a lot of good with a little bad. Healthy food is always best when you can’t tell it’s healthy. ... Continue Reading about Smoky Roasted Butternut Squash Toasts with Manchego
Healthy Baked Sweet Potatoes with Spicy Turkey Sausage and Broccoli Rabe
Baked potatoes always remind me of being 13 in the back woods of Vermont. Unlike most of my friends, I opted for a less traditional camp experience. Instead of learning the merits of Color War mascot design or how to flat iron your hair after a day ... Continue Reading about Healthy Baked Sweet Potatoes with Spicy Turkey Sausage and Broccoli Rabe
Vegan Pumpkin Risotto with Rosemary
Risotto is one of my favorite dishes to teach in my cooking classes (along with paella and pilaf) because it’s gotten a bad rap over the years for being time intensive and difficult. Patience is definitely one of the key ingredients, and one that I ... Continue Reading about Vegan Pumpkin Risotto with Rosemary
Healthy Stuffed Mushrooms with “Creamed” Kale
Perhaps it says something about my continued stubbornness when it comes to table manners, but finger food is my favorite type of food. I remember at family holiday parties my tendency to find the door that all the cater waiters come out of and ... Continue Reading about Healthy Stuffed Mushrooms with “Creamed” Kale
Roasted Carrots with Honey and Thyme
This honey-thyme roasted carrots recipe is one of my favorite dishes for Spring holidays. Last month I was out in the Hamptons for a wedding and got to do a little farm stand hopping on my way back to town. I love visiting summer hot spots in ... Continue Reading about Roasted Carrots with Honey and Thyme
Roasted Brussels Sprout Salad with Radicchio, Egg Mimosa, and Bacon Vinaigrette
I get a lot of cookbooks that come through Feed Me Phoebe headquarters, especially come fall when it seems like everyone and their mother, and therefore the Kardasians and their mother, release their perfectly polished recipes on the page. For the ... Continue Reading about Roasted Brussels Sprout Salad with Radicchio, Egg Mimosa, and Bacon Vinaigrette
Sweet & Savory Pumpkin Soup with Maple Sugar
Sweet and Savory Pumpkin Soup with Maple Sugar Originally published on Food & Wine. 2 tablespoons butter1 large sweet onion (diced)2 cloves garlic (minced)Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)1 quart ... Continue Reading about Sweet & Savory Pumpkin Soup with Maple Sugar
Vegan Cauliflower Soup with Red Curry
People always freak out about summer in the blogosphere. But as much as I love fresh corn and tomatoes, fall is really my favorite time to eat and cook. For one thing, I prefer it when my sweat glands go into overdrive from the neck up, which they ... Continue Reading about Vegan Cauliflower Soup with Red Curry
Carrot Romesco Sauce
Carrot Romesco Sauce This simple carrot puree is healthy and delicious and could not be easier to make. It is also vegan and gluten-free. It can be paired with any meal. The recipe comes from Bon Appetit Magazine 2 medium carrots (peeled ... Continue Reading about Carrot Romesco Sauce
Wild Rice with Wilted Greens
Wild Rice with Wilted Greens This simple wild rice recipe can be made using kale, swiss chard, spinach, or beet greens and incorporates them into a healthy meal full of whole grains. Originally published on Food & Wine. 1 cup wild ... Continue Reading about Wild Rice with Wilted Greens
Roasted Carrots with Za’atar
A few weeks ago I had my friend Rachel over for dinner. Her book Cooking Up a Business recently hit stands and is a must read for anyone who’s ever dreamed of launching their own food brand. Since I didn’t go to culinary school and have never held ... Continue Reading about Roasted Carrots with Za’atar
Spinach Casserole with Bacon Bits
Spinach Casserole with Bacon Bits An easy and quick creamed spinach casserole with bacon bits and breadcrumbs. This recipe is versatile and would be perfect at breakfast, lunch or dinner. Originally published by Food & Wine. 4 slices ... Continue Reading about Spinach Casserole with Bacon Bits
Red Quinoa Salad with Roasted Carrots, Parnsips, and Green Tahini Dressing
Yesterday, I semi-successfully completed my third weekend in a row of alcohol-free amusement. This one was a bit tougher than last. As it turns out, I’m a lot better at sober dance parties than sitting around a table with friends while they drink ... Continue Reading about Red Quinoa Salad with Roasted Carrots, Parnsips, and Green Tahini Dressing
Root Vegetable Tagine with Kale
I’m a day late, 20 pesos short on this Meatless Monday post. But I was having such a ball yesterday exploring San Miguel de Allende, that I couldn’t bring myself to open the computer. So forgive me if I keep this short and sweet, because somewhere ... Continue Reading about Root Vegetable Tagine with Kale
Oven Roasted Baby Potatoes with Sumac
This fall I did two brunch classes at Haven’s Kitchen back to back. Twelve students is always a lot to juggle, so for brunch I felt it was even more important to choose stress-free recipes that I would ordinarily recommend for large groups. You don’t ... Continue Reading about Oven Roasted Baby Potatoes with Sumac
Baked Acorn Squash with Maple-Siracha Glaze
It came as a devastating shock a few weeks ago when I found out that my favorite condiment might become harder to get your hands on than a 9am cronut. Apparently the smells emanating from the sriracha plant in California were enough to cause nearby ... Continue Reading about Baked Acorn Squash with Maple-Siracha Glaze
Turkey Noodle Soup with Ginger and Cilantro
I was planning on only having one post this week due to the Thanksgiving craziness. But after a miserable excursion outside this morning and a procrastination-induced fridge purging session, I decided to prioritize using my random leftovers and ... Continue Reading about Turkey Noodle Soup with Ginger and Cilantro
Swiss Chard Gratin
I’ve been fortunate this fall that thanks to all my recipe development projects, my fridge has been constantly packed to the gills with good food. But that also means that I’m constantly serving my guests leftovers. My friend Sarah (queen of toast) ... Continue Reading about Swiss Chard Gratin
Roasted Brussels Sprouts and Gruyere Toasts
My friend Sarah and I have done our fair share of joint entertaining - the most notable recent evening of course being the only child party. We usually share the menu pretty seamlessly. If she’s hosting, I bring condiments and sides, and also make ... Continue Reading about Roasted Brussels Sprouts and Gruyere Toasts
Leftover Jack-o-Lantern Salad
A few weeks ago I was elbow deep in pumpkin. My development project for Food & Wine’s website has me focused on certain recipe categories (like fried rice or black beans), which means I go nuts on one ingredient for 5 days straight, and then ... Continue Reading about Leftover Jack-o-Lantern Salad
Healthy Creamed Spinach
Since so many comfort foods begin with a béchamel, I’ve been wanting to test the best gluten-free flours for the job. I still haven’t managed to do any sort of head to head, but I thought a little healthy creamed spinach experiment was a perfectly ... Continue Reading about Healthy Creamed Spinach