Yield: 1 9×13 cake, 1 bundt cake, or several small cakes One night at book club, our hostess (thanks, Kirsten!) served this cake and I about fell out of my chair. I’ve also made it with almond oil instead of olive oil – equally delightful! Ingredients: 2 cups all purpose flour 2 cups sugar 1/2 […]
Archive | Recipes
Beef Bolognese
Yield: Serves 8-10 This is a great dish to have sitting on the stove some Saturday or Sunday afternoon when puttering around the house. It’s the first thing I cooked in my new kitchen. Serve it with al dente pasta, preferably pappardelle, and grated Parmesan. Stir the pasta and sauce together to coat the noodles […]
Spaghetti Squash with Toasted Almonds
Yield: 4 servings This recipe is simple and delicious. Once you see how easy it is to cook spaghetti squash, you will want to experiment with other preparations such as sautéing it with butter and fresh herbs or tossing it with chopped tomatoes, basil, and feta. It’s super versatile, so have fun with it! Ingredients: […]
Chickpea-Spinach Curry with Yogurt Sauce
Yield: 4 servings I served this dish as a side with chicken. It would also make a nice vegetarian main course served with naan and some fresh mixed greens. I also used fresh spinach, but frozen works as well. Ingredients: 2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, chopped 1 tablespoon chopped fresh ginger 2 tablespoons curry powder 2 15.5-ounce cans […]
Portobello Pizzas
Yield: 4 servings These “pizzas” use delicious, meaty portobello mushrooms for a crust. Have fun with the toppings! Replace fresh tomatoes with marinara sauce or pesto, use seasonal vegetables, try feta or goat cheese. This recipe is gluten-free. Make it vegetarian by skipping the Canadian bacon. Ingredients: 4 large portobello mushroom caps olive oil 1 […]
Marinated White Bean Salad
Yield: Serves 12 (a half-batch works well!) I found this recipe in my Mom’s old recipe box, written in one of her best friends’ hand. Old school – maybe. Delicious – definitely! And, yes, it’s this easy. Ingredients: 2 pounds small white navy beans 2 cups olive oil 1 ¼ cups fresh lemon juice ½ […]
Polenta Napoleon with Pesto
Yield: serves 6 Inspired by a recipe from Food Network, this dish uses polenta as a base for a lasagna-type dish. It’s gluten-free comfort food. Enjoy! Ingredients for polenta: 3 cups milk 1 cup water 1 tablespoon olive oil 1 tablespoon kosher salt 2 cups cornmeal Remaining ingredients: ½ cup pesto 2 zucchini squash, sliced […]
Buttermilk Cake + Fresh Plums
Yield: 1 9-inch cake (eight slices) This recipe is from Super Natural Every Day, with a few modifications. I used a 9-inch springform pan (coated with cooking spray) and it worked well. Not too sweet, it makes a lovely breakfast. I think this cake would be delicious topped with any pitted stone fruit – peaches, […]
Grilled Nectarines with Honey-Balsamic Glaze
Yield: 6 servings This dessert is a great way to highlight seasonal summer fruit. The original recipe calls for creme fraiche, but I think plain yogurt is simple and delicious. Ingredients: 1/2 cup plus 2 tablespoons honey 1/4 cup balsamic vinegar 1/2 teaspoon vanilla extract 1 cup fat-free plain yogurt 6 firm but ripe nectarines, halved, pitted […]
Oatcakes
Yield: 12 cakes I substituted almonds for the walnuts because that’s what I had on hand. I also used wheat germ instead of flax seeds, for the same reason. These tasty little cakes from Super Natural Every Day are filling and delicious! Ingredients: 3 cups rolled oats 2 cups whole wheat pastry flour ½ teaspoon […]