Pecan Squares (Gluten-Free)

Our friends Kathy H and John W recently invited us to a North Carolina BBQ at their home. John takes his BBQ very seriously – we’ve been told that he sometimes sleeps outside to tend to his brisket overnight. We were asked to bring a dessert so I started looking at menus from BBQ places in North Carolina and saw a lot of banana pudding (also suggested by my NC friend, Cathy R), key lime pie and pecan pie. [Read more…]

Classic Deviled Eggs

My college/post-college roommate and maid of honor, Elisabeth R, loves patriotic holidays – following in the footsteps of her paternal grandmother, Dot C. About a decade ago Elisabeth came east from Seattle with her husband (Dan S) and Mom (Judy R) to celebrate 4th of July in Cherry Hill, NJ at her grandmother’s home.  [Read more…]

Lemon-Basil Potato Salad

Potato salad and summer make a perfect pair. I like that you can make it in advance and in may cases it improves as it sits for a few hours. [Read more…]

Hemp Seed Tabbouleh

I hadn’t really thought about how much I missed tabbouleh until I saw this recipe. The main ingredient in tabbouleh is bulgur which is made from wheat so it’s not an option for people who are wheat-free or gluten-free. For this version, I used hemp seeds which are not only gluten-free, but also a superfood. [Read more…]

Watermelon, Rosemary and Yogurt Salad

Many recipes in this month’s issue of Bon Appétit cause you to think outside the box and trust that the team at BA did testing before finalizing these recipes. This one is a perfect example. While watermelon and feta have been a favorite combination in the past few years (see Watermelon, Feta and Arugula Salad) – here we’ve gone beyond feta. [Read more…]

Green Goddess Potato Salad

Summer is winding down but if you’re like me parts of your garden are still going strong. I am happy to report that many of my herbs (thyme, rosemary, tarragon, mint and lavender) are still growing at a good pace. While I plan on freezing some of these for the winter, I also want to use them while they’re fresh. [Read more…]

Gluten-Free Chocolate-Hazelnut-Cherry Magic Bars

There are many names for this confection – Magic Bars, Hello Dolly Bars or Seven Layer Bars. What they all have in common is some sort of ground-up cookie, chocolate chips, sweetened shredded coconut and condensed milk. This version is possibly the easiest to make as all of the ingredients (except the condensed milk) are combined in a bowl and transferred to a baking dish. [Read more…]

Smoky Sun Dried Tomato and Bean Dip

Think smoked salmon spread but without any fish. The smoky sun dried tomatoes impart both the taste and color that you get from smoked salmon. I used California Sun Dry Smoked Sun Dried Tomatoes which are “dried in the California sun and then naturally smoked in a proprietary blend of four hardwoods.” [Read more…]

Quinoa Salad with Dried Apricots and Pistachios

I’ve always made this recipe with couscous but now that I’m wheat-free I decided to try substituting quinoa. What I love about this dish is how well the flavors (cinnamon, apricots, pistachios and basil) meld together.

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Asian Slaw

I was looking for a side to go with tuna that Ed as grilling. He planned to serve it rare with wasabi and soy sauce, so I thought I should incorporate the Asian theme into a side dish as well. [Read more…]