The John C. Campbell Folk School called again with another emergency cooking class they needed me to teach this summer. I was thrilled to be able to say yes, and teach a week-long class entitled “Good For You, Delicious Too!” We focused on cooking with herbs and spices, using seasonal produce, creating flavorful appetizers and satisfying snacks!
Chef Christy’s Gluten-Free Tart of Spring Greens is a great way to take advantage of beautiful produce from local farms!
Orange carrots, green zucchini, and golden raisins provide a rich visual and tasty texture to this delightful gluten-free quick bread!
Shrimp Scampi is a great way to feature luscious springtime greens such as chive flowers and Vidalia onion sprouts!
Looking for a refreshing way to end a Spring meal, or a wonderful twist on a Brunch favorite? Try these Grilled Pink Grapefruit with Tamari Maple Glaze!
Want a delicious dairy-free but still incredibly indulgent eggnog? Try this historic recipe from the 19th century using coconut milk that appears in my cookbook, Mrs. Claus Cooks for Holiday Entertaining! Coconut Egg Nog Egg nog is a favorite for the holidays, but it can be so heavy! For a dairy-free option, using coconut …
Creamy butternut squash roasted with maple syrup, paired with nutty wild rice and tart cranberries makes for a delicious gluten free, vegetarian, even vegan side dish. The serving suggestion makes portion control easy for a large group, although you may want to make more than one per person! Maple Roasted Butternut Squash with Wild Rice …
You may look at millet and think, “That looks like birdseed!”, and you would be right. Birds love millet and it is found in all sorts of birdseed blends. But it is also a really tasty seed for us to incorporate into our diets. Millet is rich in B17 which should be a part of …
I have a beautiful Queen Elizabeth Rose bush in my front yard. If I am slack about trimming it when it gets done putting out its lovely, simple pale pink blossoms, I end up with bright orange rose hips. I had never done anything with them until this year, and now that I have, …