Chinese five spice, Asian pear, and marinated carrots make these fusion tacos sing!
One of my favorite road recipes is this sage infused venison bone marrow creme brulee I made from farmer’s market finds in Montreal.
My gluten-free host asked for something light but high in fiber, made from local ingredients, and preferably not too hard to recreate. I came up with this spa style chicken and cabbage with a vegan beet and orange side salad.
I wrapped up identically seasoned elk, goat, bison, veal, and beef in cute little hand pies and made a game of guessing the meat. It’s a fun way introduce people to exotic meats they might not have tried as a filet.
I literally made this pasta dish on a dare. My stoner host insisted there was nothing edible in his kitchen – so imagine his surprise when I brought him this an hour later!
Enjoy these gluten free versions of my bone marrow mini cheesecakes in pumpkin spice or ginger-lime-blueberry!