Archives

With its cascade of delicate textures and bursts of flavor, this salad is simple to make for those who garden but daunting for those who don’t. Its simple beauty, or difficulty, lies in the accessibility of the ingredients. For those with a kitchen garden it requires only a quick harvest and a gentle touch. For those without a garden, I have no advice other than a trip to your local farmer’s market. The ease of creating memorable food, as demonstrated by this salad, convinced Jill to start Black Cat Farm in Boulder, Colorado.

For this soup, Eric adores the Japanese varieties of Hokkaido squash, such as Kabocha and Red Kuri. Deeper in color and flavor than their American cousin, Blue Hubbard, they excel in soups and purées. Aromatically spiced duck leg confit adds decadence to the dish, but you can skip it or use roasted turkey or pulled pork instead. The toasted pumpkin seeds add a playful crunch.

Cauliflower crust is the easiest way to enjoy gluten-free pizza.

This tart will be the centerpiece of your dessert table: a crunchy, gluten-free walnut crust with a creamy maple-custard filling, topped with a bouquet of apple roses.

Gently spiced with ginger and made with no refined sugar, this homey, seasonal pie is vegan, gluten-free, and the perfect ending to your holiday meal.

These sweet little pumpkin tarts are nestled in a buttery, tender shortbread crust and topped with toasted maple meringue.

Feel deprived no longer with this delicious GF take on a classic comfort food.

This recipe is from The Healthy Matcha Cookbook. For a dariy-free version, substitute dairy-free chocolate chips.

Gelatin, the key ingredient in these homemade gummies, contains collagen, proteins and minerals that have excellent health benefits for skin, hair, nails and bones.