As the summer days shorten and it is cool enough to turn on the oven again, roasted zucchini is a wonderful side dish. Even folks who declare they have had enough squash for one season enjoy this dish where the zucchini is sweet and tender. 8-10 Servings Ingredients: 2 1/2 lbs. zucchini (about 5 small … Continue reading Roasted Zucchini
I have fond memories of strawberry rhubarb pie from when I was young, so I pulled out this favorite recipe for my father's birthday visit and it was a big hit with the entire family. It is like making a strawberry rhubarb pie without having to deal with the crust. Instead go right for the … Continue reading Strawberry Rhubarb Compote
Making a fresh vinaigrette is a quick option for preparing a green salad that is gluten free. This dressing is adapted from a recipe in The Silver Palette Cookbook. It works great with the chives, or by substituting other herbs you have on hand, or no herbs at all.
I found this recipe in Bon Appétit Magazine years ago (July 2009), and it has become my go-to grilled chicken recipe. Both delicious and nearly impossible to over-cook (chicken once it is marinated in yogurt remains tender and moist), which is a big bonus when I am hosting a party and not giving the grill all of my … Continue reading Turkish Inspired Grilled Chicken in Yogurt-Marinade
This dip is an easy favorite make-ahead appetizer. It is a no worry solution for summer picnics or when you are working on a party that is not only gluten free but also dairy free.
About 4 dozen 2” cookies. These light chocolate cookies are similar to meringues in texture but no whipping of egg whites is required. I have found converting cookie recipes to gluten free recipes challenging (spreading across cookie sheets when baked or crumbling to piece when picked up), but these cookies are an exception. They … Continue reading Chocolate Walnut Cookies
These muffins get their sweetness from the coconut. They are substantial with their whole grain, yogurt, and coconut oil.