Posts tagged as fruits
July 4th: Red, White & Gluten-Free
July 2: John & I returned from Provence, France (post forthcoming, sometime in 2011, gah). July 3: I hit the Minneapolis Farmers Market, hard. Five racks of Bar 5 ribs; Blue Gentian Farm lamb chops, sausage, and eggs; many pounds of greens, carrots, beans, herb, berries, onions, garlic scapes, potatoes, and general fabulousness. Oh lovely…
Warm Fruit Souffle
Let me say this right away so that you don’t stop reading: Souffles are so easy to make! I made this version with rhubarb but you can use almost any juicy fruit – local strawberries are finally happening! Soon there will be cherries, blueberries, peaches, plums… Play away. This recipes uses four egg whites. Don’t…
Old-Fashioned Vanilla Pudding with Crushed Strawberries
If the only vanilla pudding you’ve ever eaten is from a plastic Jello brand cup, then please make this. It takes about 15 minutes to pull together and will knock your socks off, gone. You can eat the pudding warm right out of the pan (Stephanie style) or chill it for a bit to serve…
Cardamom Cake with Rhubarb Sauce & Whipped Cream (Gluten-Free)
Duck eggs are prized by gluten-free bakers for adding loft and softness. Cardamom Cake with Rhubarb Sauce & Whipped Cream (Gluten-Free) Adapted from a King Arthur flour recipe Serves 8 Note: Although duck eggs are larger than chicken eggs, substitute them equally when baking. 1 1/2 c. King Arthur Gluten-Free Multi-Purpose Flour 1 tsp. xanthan…
Fresh Cranberry Salsa
I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly Magazine. I thought it was worth another look in this week before Christmas. As delicious as cranberries are for Thanksgiving, I think they’re even more perfect – red! – on the Christmas table. Delicious with turkey, of course, but also pork or…
Using Creme Fraiche Part II: Sauteed Apple with Honey
Happy Friday everyone! Just in time for the weekend, here’s another quick idea for using creme fraiche. If you, like I, try to eat as little sugar as possible, then creme fraiche can be your new best friend. Want to add the creaminess of ice cream to a bowl full of berries? A small dollop…
Olive Oil & Sauternes Cake with Peaches
I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly Magazine. It might be tricky to put your hands on decent peaches or plums as the season fades, but that’s OK – peeled, sliced apples sauteed as described below would be heavenly too. Have you eaten at Chez Panisse in Berkeley, CA?…
Coconut Pancakes with Strawberries
Here’s a…thing. Due to health problems I’d been experiencing for the last couple of years (puffy eyes/hands, fatigue, joint pain), and given that I’m otherwise totally healthy (blood pressure and cholesterol-wise), I started experimenting with eliminating various foods from my diet. I started with nuts, then eggs, then dairy. I felt exactly the same. And…
Homemade Applesauce (Paleo, AIP, Vegan)
I hated applesauce as a kid. (I realize how many blog posts I begin by mentioning a food I hated as a kid. I do it to reassure you, and myself, that picky children often become enthusiastic cooks and eaters. So hang in there if you’re feeding the seemingly impossible.) I hated its grainy, watery…
Pork Tenderloin with Fresh Apple Salsa
Apple season has arrived! And while I consider pork in season all year long, it’s hard to find a more classic September pairing than pork roast with apples. This pretty version, with a raw apple salsa spooned over grilled pork tenderloin, bridges summer-into-fall nicely. See if you can keep yourself from eating the salsa straight…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
