Stir-Fried Sugar Snap Peas and Radishes

Makes : 4 servings | Salads/Sides Dairy Free , Vegan , Vegetarian

Usually by early May the Portland Farmers’ Markets are bursting with gorgeous spring crops: delicate greens, the newly fashionable “rabes”–turnip rabe, kale rabe, collard rabe–asparagus, carrots, peas, rhubarb and radishes. When the market is in full swing, I tend to base much of my meal planning on what’s available now, using the generosity of the season as my guide. Sometimes the produce looks so appealing I even pick up items that aren’t generally part of my repertoire. This week I couldn’t resist the radishes. Always a fan of the mantra “what grows together goes together”, […]

Buckwheat Salad with Asparagus, Roasted Peppers & Smoky Dressing

Makes : 4 to 6 servings | Salads/Sides Dairy Free , Vegan , Vegetarian

Last week I had the opportunity to teach a Spring gluten-free salads class at Bob’s Red Mill. The teaching kitchen at Bob’s sits in the back of their Whole Grain Store, a wonderland of grains, beans, lentils, flours, and more. I could easily spend a whole afternoon lolling through the aisles, picking up inspiration at every turn (millet grits anyone??). My menu consisted of six salads, one of each based on brown rice, wild rice, lentils, white beans, quinoa, and–one of my favorite things–buckwheat groats. (If you’re unfamiliar with buckwheat groats, here’s a close-up of […]

Roasted Fingerling Potatoes with Greek Flavors

Makes : 4 to 6 servings | Salads/Sides Vegetarian

When I looked at the calendar on Monday to see what the week had in store for me, I realized I’m actually in the midst of a very special occasion. It was exactly five years ago this week that I went gluten free! Five years since I made what seemed like a drastic change to my diet in exchange for a drastic–and wholly beneficial–change in my health. And knowing what I know now–that the foods I choose to eat can either make me sick or they can make me healthy, I would never turn back. […]


Makes : 4 side dish servings | Basics , Salads/Sides Dairy Free , Vegan , Vegetarian

There’s a Peruvian restaurant in Portland called Andina that makes one of the most delicious gluten-free dishes I’ve ever had. They call it “quinotto”, a play on words suggesting quinoa cooked in broth, risotto-style. Andina’s version is chock full of vegetables–beets, mushrooms, and more–and topped with Grana Padano cheese and a drizzle of truffle oil. It tastes so good for you, yet completely decadent all at once. I wanted to reproduce the dish at home, or at least come up with one that’s similar in spirit. Andina’s chef was kind enough to walk me through […]

Shaved Fennel and Parsley Salad

Makes : 4 servings | Salads/Sides Dairy Free , Vegan , Vegetarian

I’m having trouble getting back to work this week. After two weeks of holiday cheer, not to mention a month filled with parties and events, it’s hard to saddle up back at the desk. Staying gluten free over the holidays wasn’t much of a problem, but I always feel a bit off my game after so many heavy meals and a little more meat (and sugar) than usual. I welcome the new year with a tinge of excitement over getting healthier foods back on our table. One easy way to do this is by pulling […]

Cornbread Stuffing with Sausage

Makes : 6 or more servings | Salads/Sides Dairy Free

This probably comes as no surprise, but Thanksgiving is unquestionably my favorite holiday. There’s no gift exchanging or plastic-egg hiding, no little red hearts or scary costumes. ┬áThe day exists solely as an opportunity to join together at the table with people we love, in gratitude, for a kick-ass meal. It’s the holiday of food writers’ dreams. I’ve always loved Thanksgiving, but my real appreciation of the holiday came about 17 years ago when my husband and I were newlyweds in Manhattan. Just like everybody else, we lived in a tiny apartment with a “room” […]