I love to serve this bright and crunchy salad as a side dish for grilled steak, piled onto a fish taco, or as a topper for a chicken sandwich.
I like making this spring vegetable side dish because it coaxes loads of flavor from just a handful of ingredients – salty capers, nutty brown butter, thyme, and toasted almonds.
This Berry Crumble is made with fresh or frozen berries and topped with a dairy free brown sugar crumble. An excellent dessert that everyone can enjoy.
There is a big difference in flavor and texture between homemade marinated baby artichokes and jarred marinated artichokes from the store. There is a bit amount of work involved, but well worth it.
This is such a delicious and moist Lemon Chiffon Cake. The texture is between a dense butter cake and a light sponge cake. Be sure not to overwhip the egg whites. You don’t want a dry cake. Serve with vanilla ice cream.
This fish recipe features a large fillet of salmon that is roasted on a bed of colorful citrus and fresh fennel. The citrus becomes caramelized, giving a nice contrast to the rich salmon, while the fennel gives subtle notes of anise.
I like how buttermilk and sour cream give this dressing a zesty tang, but the creamy texture tames the pleasant bitterness of the greens. This simple salad is a delicious compliment to a weekend meal.
Paleo waffles that are gluten free and dairy free are delicious for breakfast or brunch. Made with almond and coconut flour you would never guess these waffles are paleo, gluten free, dairy free, and refined sugar free. You could also serve these with chicken & waffles.