Great food... that's Gluten Free
Charred Asparagus and Dates is utterly divine. First let’s address the awesomeness that happens when you char a date. The date transforms into a candied, sweet, and chewy heavenly nugget. Next, while asparagus are available year-round, spring is the height of asparagus season so take advantage. This recipe is layered with amazing combinations of flavors, textures, and colors and can be on the table in 30 minutes.
Figs are so delicious and in the summer (through October) when at peak season, they are hard to pass up. I love this recipe of Fresh Figs with Goat Cheese, Honey, and Cracked Pepper because it requires no cooking, is ready in less than 10 minutes and presents (and tastes) like a restaurant-quality appetizer.
My stepdaughter, Amelia, and sister-in-law Meg get credit for this terrific salad. Amelia wanted to make a salad with fruit for dinner one night. She mixed together peppery arugula with sweet peaches, berries, and tangy goat cheese. Meg suggested adding my crunchy gluten free homemade granola as the topping. The combination is dyn-o-mite and I’ve been making Arugula with Figs, Peaches, Goat Cheese Crumbles and (GF) Granola ever since! As the seasons change, so do my fruit choices.
Arugula with Apples, Goat Cheese Crumbles and Homemade Gluten Free Granola is a riff on the original salad my stepdaughter, Amelia, and sister-in-law Meg created one summer. The pairing of fruit with arugula, goat cheese and granola is dyn-o-mite and I’ve been making this salad ever since. As the seasons change, so does my fruit selection.