Dark Chocolate and Date Oat Flour Muffins

I had gone long weeks without any sweets – other than apples, bananas and carrots – and that was grand. But I was ready to bite into a cakey, muffiny pleasure. I must confess, in all my gluten free days, I had never baked with oat flour. To be sure, unless the oats be gluten…

Golden Beet Fritters with Pesto Greens and Smoked Paprika Cream

A golden beet is like the Sun underground. Don’t you think so? We’ve had a glorious amount of winter sun this January, but it still made me smile to cut into these earthy orbs today. Last year, early spring, I had an idea their scrumptious goldenness might be amazing made into pan fritters. Today is…

Roast Pepper Potato Salad with Basil and Pearl Mozzarella

Where I live, we may have in no uncertain terms, officially reached the Dog Days of Summer some steamy afternoon during the last couple of weeks. But the garden is mightily loving the heat. I was out of town for 6 days, and came back to huge changes – a few dozen Japanese eggplants popping forth from…

Sugar Snap Pea, Carrot – Potato Salad with Fresh Dill and Capers

Sugar snap peas … fresh out of the garden yesterday inspired me to make this quick, lovely vegan salad. With a small, freshly pulled red onion and plenty of fresh cut dill, I was nearly set. These classic flavors are just perfect together. Potatoes are steamed until very tender, sweet carrots just a few minutes, so…

Watermelon Blueberry Gazpacho

Happy summer! I cannot even believe it has been over a month since my last post. My writing life recently veered off onto a photographing curve, (the flowers have been stunning in the morning light!) and I’ve been eating so simply (but deliciously) that recipe blog posts have really not been warranted. I first tasted…

A Magical Menu for Easter Sunday

 My son and daughter in law were able to get together with me yesterday, for the first time in a couple of months. It was great to spend time and catch up with them, cooking and laughing our time away. Went all out with a French-Italian vegetarian menu…it was so much fun creating. Took me…

Pink Lady Apple Slaw with Toasted Fennel Seed and Lemon Oil

This simple vegan slaw contains wonderful medicinal healing ingredients, and a fresh, light flavor. With six ingredients, and about ten minutes prep time, it’s quick to prepare for a picnic or side. I’ve been experimenting cooking with organic lemon oil – usually reserved in the past for flavoring baked goods. I’ve tried it with steamed…

The April Fool’s Day Banana, along with a tasty recipe for Banana Jam

Long ago, in the cavern of time, when I was a young mom and my son was 8 or 9, there was the celebrating of every holiday together, and particular fun come April 1st. According to the scholarly words of Wikipedia: “April Fools’ Day (sometimes called All Fools’ Day) is an informal holiday celebrated every year on…

Cream of Roast Apple and Carrot Coconut Curry Soup

In this in-between-crazy-mixed-up-seasonal-phase here in northern Colorado, the calendar says spring, and the first garden plantings have begun. Then two nights in a row we had winter – skiffs, dustings, plus measurable snows! Irregardless, seventeen hills of high yield russet potatoes; red, yellow and white onions; snow, sugar snap and early shelling peas; plus mesclun…

Tempeh and Wild Mushroom Stroganoff

Stroganoff….. with a little twist. I’ve been making this recipe for years. At times, in restaurant and guest ranch venues, it has been made with elk or venison. This recipe is a crowd pleaser. And rich, earthy fragrances fill the kitchen. What more could you ask for? 2 pkg. traditional tempeh, cut into thin slices 8…