This vegan, gluten-free risotto uses miso and peaches to give it a deliciously creamy texture. It makes a great side dish when you’re trying to be inclusive of a diversity of diets.
I was lucky enough to visit Montreal during Fiddlehead Fern season, so my vegetarian hosts and I made them the theme of a gorgeous locally sourced brunch. If you’re lucky enough to have access to fiddleheads, here are two easy ways to enjoy them!
This is a slightly easier version of a classic mousse recipe. You can tell because classic recipes never include microwave directions. Whip up a batch the next time you’re in the mood for a retro chocolaty treat!
Low and slow smoking is a beautiful way to prepare a large cut of game meat! You can use this technique with moose, antelope, elk, venison, or even a grocery store roast!
Don’t be misled by the photo! This warm, hearty paleo main course is just as good served with crispy roasted brussels sprouts, lemon-herb asparagus, and baked carrots for a dinner that can be shared by your paleo, gluten-free, and unpicky eaters alike.
I made these easy vegan Asian-fusion tacos in Fargo. You can throw these together in 15 minutes using a $6 bag of just-add-water meat substitute, and condiments you already have in your fridge.
No fridge required! You can make this pasta dish in 10 minutes using pantry staples – or 20 using a few ingredients from your fridge and freezer. Either way, it’s a fast and easy main dish!
To my own surprise I’ve become the traveling chef who will cook anything! Check out the 14 different animals I’ve cooked in the last 12 months!
I was lucky enough to be in Spokane, Washington during Huckleberry season. My host was an adventurous eater who asked if I could do something other than the usual Huckleberry Pie. Since my Venison Bone Marrow Creme Brulee back in Montreal I’d been itching for a chance to try making a bone marrow cheesecake – and these did not disappoint!
Most purple veggies lose their color, but to my shock and delight purple tomatillos stay beautifully vibrant when cooked! If you see some at your farmer’s market, whip up a batch of this vibrant salsa for your next taco night!