Posts in Recipe
Creamy Chard Pesto for the Oxbow Box Project

Before we built our raised beds for our edible garden, we subscribed to a couple different Community Supported Agriculture (CSA) programs. We canceled one after the produce was consistently poor and the other when we had just too much of our own produce!

So when the folks from Oxbow Farms approached me about participating in The Oxbox Box Project - I was excited to spread the word about a fantastic CSA. If you can't grow your own produce, subscribing to a CSA is great way to support local farms and have a kitchen filled with top quality fruits and vegetables. The Oxbow Box Project provides local bloggers, cooks, and writers with a box of produce and invites them to write a post sharing what they made with their produce. 

After picking up my box at the ridiculously charming Melrose Market, I opted to use my fresh goodies for a variety of quick weeknight meals. In my box I received a bunch of chard, red leaf lettuce, green lettuce, spring onions, red beets, carrots, patty pan squash, zucchini, and red plums.

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Cacao Spice Angel Food Cake

Phew! I didn't even think I'd make this Ratio Rally, I sadly had to miss the last one since I was out of town for three quarters of the month! This month's rally is being hosted by Caleigh of Gluten Free[k] - so make sure to stop over there and look at her delicious cake. I've also included a list of everyone else's at the very bottom of this post.

I've never made an Angel Food Cake before and frankly, I haven't had much luck making any kind of gluten free cake - they always seem to sink or shrivel up. So anyway, when I got back from all my travels I was craving bagels. My recipe leaves me with a whole bunch of extra egg whites - which I prefer not to waste. So I decided just to give an angel food cake recipe a try.

My first one came out pretty great, but it was way too sweet for me. On my second attempt, I went for a vanilla orange flavor with coconut palm sugar. It came out way too dense and with too much flavor for my liking. So on my third attempt, I went back to regular cane sugar but reduced it down to 8 oz and tried to replicate some of my favorite chocolate flavor. My final ratio ended up being 3 parts egg whites, 2 parts sugar, and 1 part flour. 

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Meals from the Garden: Greens On Pizza

Happy 4th of July to all my American readers out there!

Today, I'm sharing perhaps my favorite way to enjoy my greens directly from the garden - on a homemade gluten free pizza!

Speaking of pizza, I've got to say that I'm so over 99% of the gluten free pizza offered at restaurants. I have only ever encountered a good non-cracker-like gluten free pizza crust while eating out once and that was just in the past month. That's not to say that I don't totally appreciate the fact that restaurants are providing options for gluten free customers - seriously, high five to those restaurants! The bottom line is though, that the gluten free pizza crust I make at home blows those cracker-like crusts out of the water and it's just not worth eating sub par crust if you don't have to.

If you've been around here awhile, you'll know I'm not big on re-inventing the wheel. I have no need to have my own "Gluten Free Travelette Flour Blend" or a pie crust recipe if a great one already exists. Right now, that's where I am with pizza crust too. Shauna and Danny from Gluten Free Girl & the Chef have an awesome recipe that I use as my go to crust. For the flour blend, I use half their all purpose blend and half their whole grain blend. I also use psyllium whole husks instead of the flaxseed or chia.

Like my other Meals from the Garden posts thus far - this is more of a meal guide or idea than a recipe. In the links, I'm also sharing the pizza sauce and goat mozzerella brands that I use (and no, I'm not being paid to do so - these are just what I actually stock our fridge with almost every week).

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Meals from the Garden: Beets & Pasta

Our garden keeps on growing!

Each new thing we get to eat from it makes for quite an exciting night! Our golden beets have really started to take off - so it was time to taste a few. What I love about beets is that you get two treats in one plant - the actual beet and the beet leaves. I think this was actually the first time I've ever eaten beet leaves and I love them! They might be my new favorite leafy green.

Just like last week, this post is more of a meal idea than a recipe. A nice bed of gluten free pasta (our favorite is Ancient Harvest Quinoa pasta) is a great way to showcase fresh ingredients straight from the garden.

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Gluten & Dairy Free Meyer Lemon Bars with Gingersnap Crust


Each year I wait for Meyer Lemons to show up in the produce section of the store so I can make lemon curd. Last year I had an idea to combine two of my favorite things, lemon and ginger. Instead of a shortbread crust I used crushed gluten free gingersnaps. It made such a difference.  This year I'm refining the recipe to be dairy free as well as gluten free. I did some researching and cataloguing of the different ratios of egg, lemon juice, sugar, butter, flour, etc. My conclusion is that butter is not an essential ingredient and that less sugar makes the Meyer Lemon flavor shine through. I also refuse to add any additional powdered sugar on top because again, it just takes away from that wonderful lemon flavor that only makes a short appearance each winter.

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Accordion Treats

Accordion Treats are another family recipe that I remember having during the holidays for about as long as I can remember.  These gluten free versions are maybe a bit more fluffy than crispy and have to be very gently removed from the foil. Someday I would like to try making these dairy free by substituting coconut oil. But I'll save that for another day and let you enjoy the butter goodness of these! 

And yes, you may also call these Banana Slug Cookies. 

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