, ,

Gluten-Free Cornbread Muffins

, ,

If you love cornbread, I’ve shared five reasons why I recommend making your cornbread as muffins vs in a sheet pan or skillet. In addition to the cornbread muffin recipe, you’ll get my maple honey cinnamon butter recipe!

Maple Honey Cinnamon Butter

I made this compound butter to go with my gluten-free cornbread muffins…a delightful combination. However, this maple honey cinnamon butter goes with so much more (I’ve shared a list in the post) so make a batch and keep it the fridge to flavor an endless variety of eating occasions.

, ,

Whole Roasted Spiced Cauliflower

, ,

I recently ate at Laser Wolf, an Israeli restaurant in Williamsburg, Brooklyn and their Shawarma Spiced Cauliflower entree was out of bounds! It inspired me to make a copy-cat version and this is what I came up with. No doubt different from what I enjoyed at Laser Wolf, yet quite delicious in its own right.

Slow Cooker Apple Butter

Every Fall I make a large batch of this apple butter and it is the foundation for so many snacks, meals and desserts. When you realize how easy it is to make and how much money and packaging waste you’ll save making it yourself, you’ll never buy store-bought again.

,

Gluten-Free Tomato Sandwich

,

Here’s a twist on the Southern sandwich staple. I replaced white bread with a dense, whole-grain, seeded bread, swapped out the mayo for avocado basil aioli, and added in a layer of micro greens—all of which kick up the taste, texture and nutrition profiles a notch.

, ,

Gluten-Free Chickpea Flatbread with Arugula and Tomato Chutney

, ,

This recipe is bursting with both nutrition and flavor from the chickpea flour, tomatoes, arugula and rich combination of Middle Eastern herbs and spices. To boot, the Tomato Chutney is a recipe unto itself. Double or even triple it, store in the fridge, and you have a condiment for burgers, toasts and sandwiches, a flavor enhancer for rices, and a topping for chicken and fish all week long. 

Lemon Parsley Hummus

Whether used as a dip, spread, sauce or dressing, the flavors of lemon, parsley and cumin will take so many of your meals and dishes to a whole new level. I urge you to make a batch and be adventurous with all of the foods and dishes you can make better with this versatile recipe.

 

More than just recipes.

 

As a fervent believer in the unifying power of food, I'm excited to share with you not just recipes, but entire experiences. Every month, I’ll bring you a complete guide to hosting, including tips, equipment and serving recommendations, and links to my favorite dishes.