From a new site I’ve discovered, thealmondeater.com. We don’t particularly eat gluten-free at our house, we’re pretty omnivorous, but I am now keeping almond flour on hand to try out recipes like these. One nice thing about this recipe is – no mixer required.
Do fritters qualify as breakfast? I think so. This is a recipe that came originally from Family Circle magazine.
Despite the heat a great brunch dish is still a great brunch dish. Try this one from King Arthur Flour.
Yes, you can make mustard. it’s easy. Try this recipe from the Los Angeles Times. And if you don’t have both brown and black mustard seeds, don’t worry. Just use one or the other. It’s just prettier with both.
A tabloui-like salad. Sorry that I don’t remember where the original idea came from. But the addition of a little sugar is an interesting twist on the usual.
Adapted from a recipe by local food writer Susan Puckett.
A recipe from Mark Bittman.
A recipe adapted from Southern Living. A great recipe for fall entertaining.
Adapted from a recipe from Southern Living.
In a large saucepan, melt butter over medium heat. Add onions and cook 4 minutes or until crisp-tender. Stir in nutmeg and cook 1 minute more. Add broth, squash and apples. Bring to a boil, then reduce heat and cover. Simmer 50 minutes or until squash and apples are tender, stirring occasionally. Cool soup slightly. Read More…