gluten free + whole foods+ seasonal

 

vibrant vegetarian cooking to suit every mood

 
 
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Summer Favorites

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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.

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