About 1 Hour or Less, Dairy Free, Dinner, Freezer Friendly, Garden, Gluten Free, Grain Free, Paleo Friendly, Recipes, Snack, Vegetarian

I’m thinking of starting a new category for my blog called, “Foods You Wish Were GF, But Aren’t… But Now Are!” This one took several tries to get it right, thanks to some really tough criticism from my gluten eaters who pushed me to keep making it so it could be as close to perfect (and crispy) as possible. They are really easy to make, once you get the hang of it (I’ve included a visual guide below to show you the technique).  Continue Reading

About 1 Hour or Less, Breakfast, Dairy Free, Dinner, Egg Free, Freezer Friendly, Garden, Gluten Free, Grain Free, Lunch, Paleo Friendly, Recipes, Snack, Vegetarian

Cherry tomatoes are probably the easiest, most abundant tomato to grow at home. Our plants have been producing hoards of them this year, both red and golden varieties. Because I don’t like letting anything go to waste, we’ve been roasting them because I’m just not ready to do any canning. It takes about 15 minutes to prep them, then 45 minutes in the oven. Continue Reading

About 30 Minutes or Less, Dairy Free, Dinner, Egg Free, Garden, Gluten Free, Grain Free, Lunch, Paleo Friendly, Recipes, Vegetarian

Have you ever had a kohlrabi? If you participate in a farm’s CSA box program, you likely have received one of these in your box. They are also showing up at farmer’s markets this time of year (but some grocery stores carry them too). Also known as the “German Turnip,” it’s in the brassica family (think cabbage, broccoli and cauliflower) and not a turnip at all. It tastes similar to a broccoli stem..so it’s pretty mild.   Continue Reading

About 1 Hour or Less, Dairy Free, Dinner, Egg Free, Garden, Gluten Free, Grain Free, Lunch, Paleo Friendly, Vegetarian

As the zucchini continues to be harvested from my garden, so do the ideas for ways to use them up. The inspiration for this recipe came from Food & Wine magazine – they used a 9″ round pan and had an Italian-flavored gratin all whirled up so pretty and all in there. I prefer cooking in smaller batches, so I chose to use three ramekins and created an Asian-style flavor, only because I’m currently tapped out in the Italian-style zucchini arena. This is really a simple dish to make. I’m sure the one in Food & Wine tastes as awesome as it looks. I’ll be trying that when I get a craving for tomato and cheese.  Continue Reading