gluten free + whole foods+ seasonal
In Season Now:
Spring has come late here on the northern shores of Lake Michigan, and the rhubarb is just now coming into its prime. I just adore rhubarb for its beautiful magenta color and old-timey charm. Here’s how I like to use it:
Chop into segments, mix with a dark sugar like coconut or muscovado, some orange zest and grated ginger and roast in a 400 degree oven for 25-30 minutes until tender. Delicious over yogurt, on top of oatmeal or sandwiched in a cake.
In smoothies: Combine 2 large stalks with a handful of strawberries, a few spoonfuls of oats, a spoonful of honey and some grated fresh ginger and blend with milk of your choice.
It’s also delicious in savory dishes too! Try adding it to sweet and sour sauce.
What are you in the mood for?
Quick, simple and easy recipes for busy days
Warming, deeply satisfying dishes to welcome you home
Fresh, vibrant tasting dishes to leave you feeling energized
Extravagant cooking and baking for special occasions
Quiet kitchen projects for slowing down and savoring
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