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Gluten-free recipes

  • Sweet and Sour Ramps

    “This is a really easy way to enjoy ramps (also known as wild leeks) in springtime. The origins of this recipe are Italian, where they call this method, agrodolce, or sweet-and-sour. How easy is this? It’s just sauteed ramps or baby leeks, simmered in a mixture of white wine vinegar and honey.”

  • Prosciutto Arugula Salad Rolls

    These delightful rolls are simply slices of prosciutto wrapped around a bit of lightly dressed arugula salad - an easy and tempting appetizer.

  • Citrus radish confit

    "This confit is a sweet, sharp and slightly peppery relish, with a glorious pink colour. Try it with fish, with meat (it's lovely with lamb) and even with bread and cheese."

  • Radish Top Soup

    “Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.”

  • Tom Yum Soup with Pineapple

    When making this soup, keep in mind that the spicy flavors will increase as time goes on!

  • Caramelized Grilled Pineapple

    Spring is in the air and I for one am ready to head outside and fire up the grill! Be sure to hold onto this gem for more grilling throughout the summer.

  • Sorrel Soup

    Don’t cook sorrel for extended periods of time in cast iron pots/pans… the acidity of the sorrel reacts with the iron and creates a metallic-tasting dish!

  • Salad Of Sorrel, Endive And Mushrooms With Walnut Dressing

    “This earthy salad recipe is adapted from Elizabeth Schneider's Uncommon Fruits & Vegetables (Perennial Library 1986). The sourness of the sorrel and bitterness of the endive are countered by the sweetness of balsamic vinegar and walnuts.” – NPR.com