Where I live in Texas, Tamales are a Thanksgiving and Christmas holiday staple. These make a great contribution to a friendsgiving feast! Not only are they clearly a holiday dish, but they’re also stealthily gluten-free, making them a welcome addition alongside the pies and cakes that celiacs can’t eat.
If you’ve never tried dessert tamales before you’re in for a treat! The final texture is a lot like a gluten-free brownie stuffed with delicious cherries.
For all you brave people hosting a dinner party these days, I have your back. Here’s an easy dessert you can serve your raw, vegan, gluten-free, paleo, and simply health conscious friends. Best of all, it’s also fast and easy! Grab your blender, because that’s all you’ll need!
In addition to the sauteed fiddlehead ferns and the fiddlehead fern omelet, I raided my hosts pantry to complete our vegetarian brunch with roasted red carrots, a preserved lemon and maple syrup salad dressing, and basil lemonade made from the herbs in my host’s window.
Try these maple syrup sweetened carrots with preserved lemon, preserved lemon salad dressing, and maple-basil lemonade.
Chili doesn’t have to take forever! Make yourself a surprisingly warm and comforting pot in under an hour using leftover rotisserie chicken, frozen peppers, and canned goods.
I tried llama chops so you don’t have to! On the plus side, the Salt Lake City farmer’s market may be the best in the country. On the minus side, sometimes exotic meats don’t go mainstream because they don’t deserve to.
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!