Category Archives: Gluten-Free
Fennel is a wonderful, versatile vegetable that is used widely in Italian, French, and Mediterranean cooking. I even substitute the fennel bulb, at times, for onions in my recipes. Unlike onions, I like to eat slices of the mild fennel … Continue reading
This is a flavorful seasonal salad taking advantage of Fuyu persimmons. To keep the salad fresh, assemble just prior to serving.
By using red onions, these slightly sweet pickled onions take on a deep red rose coloring and look beautiful in a jar in the fridge. They look inviting when plated. I like to serve these as a condiment with my … Continue reading
Harissa is North Africa’s favorite hot sauce. The word for this fiery Tunisian chile paste is derived from the Arabic verb harasa, “to pound” because it is traditionally made with mortar and pestle. I like to make it in a … Continue reading
This is a fun gluten-free bread to serve at breakfast with your first cup of coffee or tea. I also like to make this for potluck gatherings. It tends to complement any and all entree and/or salads others might bring. … Continue reading
Millet is an ancient seed, originally cultivated in northern Africa and northern China. Over time it spread throughout the world. Today, millet continues to be a staple for a third of the world’s population. Ground millet is used in Middle … Continue reading