Another busy week! It’s hard to catch up sometimes (all the time?) But I skipped last week and discovered that meant running to the grocery store more often and running out of necessary ingredients, so planning is a must.
Heather of Celiac Family is our lovely hostess for this week, and her ingredient of choice is balsamic vinegar. It’s great on strawberries, and offers a nice shot of flavor…but as I’m allergic, it’ll only be on DH’s salad.
I’m eager to see people’s menus. I’ve realized that I’ve gotten a wee bit boring and repetitive, and may have to break out some new recipes to try next weekend.
My garden is starting to really get rocking. I’ve had my first tomatoes and cukes, and everything is getting big! I need to get out and take pictures. It’s such a fun day, when I peek at a plant and there’s a ripe tomato looking back at me! What’s even funnier is that I thought I only had red and orange tomato plants this year. Whoops.
Monday:
Buckwheat soba and sunbutter sauce with broccoli and carrots
Tues:
Turkey in a Thai coconut sauce with broccoli
Weds:
Avocado and tomato with caramelized onion soup–one can left in the freezer from last year, so my tomatoes better start producing!
Baked kale chips
Thursday:
Chicken with garam masala and roasted cauliflower
Friday:
Leftovers…it’s starting to become my default meal
Baked goods:
hazelnut torte
raspberry jam
Heather’s Divinity raspberry tarts
From my garden:
- tomatoes
- peppers
- garlic
- basil, parsley, thyme, oregano and more
- raspberries
- blueberries (a few, not many)
- lemongrass
From the Farmer’s market
- Cauliflower
- PEACHES!!!
- kale
do in the kitchen. Quite frankly, I’d never heard of frangipagne, or even a Bakewell tart, for that matter! But I was pleasantly surprised, delighted, even! to see how marvelously things turned out.
Substituting an almond flour crust was super easy. Making a faux raspberry jam with fresh raspberries, agave and chia seed wasn’t so hard. But the spongy frangipane, with the sugar and eggs did puzzle me for a while. Most of my alt DB brethren were using tofu, which I can’t have. I opted for baking on a almond butter/white bean paste, and was totally delighted with how yummy it all was. The texture of the topping was a bit reminiscent of cheesecake texture and mouth feel, and was delicious out of the oven and also refrigerated, too. I do strongly suspect that it wasn’t anywhere near an authentic frangipane, but it was yummy. Possibly less water and a little more baking powder would make it more spongy, but it was delicious as is. The only down side was that it did stick to the tart pan. I’d make them in mini springform pans next time and line them to make clean up easier.
Nigella Lawson’s recipe, which was quick and easy, and made good use of our fresh raspberries.
Kate of 
Ricki of 
Wendy of 
Emily was eager to recreate a quinoa recipe she had in San Diego, and she brings us her 
Could I really be the only one who brings along dessert? Well, 
Heather of
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