Earlier this fall, I was looking for an appetizer recipe that was vegan, gluten-free, easy to eat in two bites, and delicious. Sweet Potato-Quinoa Cakes had gone over well with the client I was working with on previous events, and I thought I would make them again—only this time appetizer size. Continue reading
Here is another dish I served last month when I needed a vegetarian option. Because I was serving Turkey Chili with cornbread to my meat-eating friends, it seemed logical to have a tomato-based vegetarian stew for my non-meat-eating friends.
As I’ve mentioned before, I have a number of clients and friends who choose (or need) a gluten-free diet. As a result, I am always on the lookout for recipes that are delicious enough to please people with special diet concerns as well as their friends and families who don’t need (or choose) to avoid gluten. Plus, I like a good challenge.
I found this recipe through a quick search online, and I tried it for a client who was hosting friends who eat gluten-free. My client prefers to stay vegan, and this recipe met both of those requirements.
Last month we hosted our almost-annual cider-pressing party. When contemplating the menu, I considered grabbing a container of mixed nuts to serve with the assortment of olives, cheese and crackers, turkey chili, and cornbread that we had planned. Then I thought, “I can do better than that.”
I knew Martha Stewart had a variety of seasoned nut recipes in her Hors d’Oeuvres Handbook. Continue reading
Summer is waning, but you can still find many wonderful fresh vegetables at your local farmers’ markets or produce stands. Earlier this month, when friends were coming over for dinner, I knew we would have grilled pork tenderloin medallions. The question was what to serve with them.
That day, my CSA delivery from Full Circle had arrived. In the box were green beans, corn, and leeks. I decided to roast them all together and see how it tasted. It turned out to be delicious. Continue reading