Cook. Nourish. Heal. Celebrate.

2013 Archives

Winter Squash Gnocchi with Brown Butter & Sage (gluten-free, grain-free)

Posted by Stephanie Meyer on Dec 11, 2013 at 9:20pm
Winter Squash Gnocchi with Browned Butter & Sage (gluten-free, grain-free) | Fresh Tart

‘Tis the season for comfort food, I say, what with frozen pipes, spin outs, wipe outs, and frost bite. When it’s this cold outside, baby, head thee to the kitchen and boil a pot of  water to warm your frozen soul. And to cook these chewy, tender pillows of cheer, bathed in brown butter, topped…

Continue reading »

Fudgiest Brownies (Gluten-Free)

Posted by Stephanie Meyer on Dec 3, 2013 at 11:47am
Fudgy Browndies (Gluten-Free) | Fresh Tart

The beauty of Alice Medrich’s fabulously decadent cocoa brownie recipe is that flour plays such a minor role in flavor and texture, that it matters not a whit what type you use. Use wheat flour, as the recipe was originally written, and you’ll be thrilled. Or, substitute gluten-free AP flour and be equally thrilled, because…

Continue reading »

Spiced Fresh Cranberry Relish Mold

Posted by Stephanie Meyer on Nov 26, 2013 at 1:12pm
Fresh Tart | Spiced Cranberry Mold (Paleo)

Poor cranberries. No one really ever eats them, despite tradition, even when made from scratch. I think it’s because Americans are unaccustomed to the delights of chutney-eque condiments. Which is a shame, given the palate-cleansing powers of a tangy, acidic punch on a plate of buttery, rich foods.This recipe is as old school as I…

Continue reading »

Teff & Oat Flour Yogurt Pancakes (gluten-free)

Posted by Stephanie Meyer on Nov 19, 2013 at 3:04pm
Teff & Oat Flour Yogurt Pancakes | Fresh Tart (gluten-free)

Some of the tastiest gluten-free baked items I’ve sampled include teff flour, so I finally picked up a bag a last week (at The Wedge) and started playing around with it here at home. My first attempt was popovers, which I renamed as pffffts. Quite delicious, but flat as pancakes.So next I tried pancakes! Given…

Continue reading »

Kimchi Fried Rice

Posted by Stephanie Meyer on Nov 12, 2013 at 4:24pm
Kimchi Fried Rice | Fresh Tart

Let me introduce you to your new late night (or morning after?) go-to dish. You can’t argue with the restorative powers of kimchi – spicy fermented vegetables – especially when tossed with rice, sesame oil, and spicy chili paste. Go for Korean gochujang because it’s incredible (spicy-sweet with just a hint of funky, in the…

Continue reading »

Salisbury Steak with Mushroom Gravy

Posted by Stephanie Meyer on Nov 11, 2013 at 4:26pm
Salisbury Steak | Fresh Tart

When my sister Stacey and I were little girls in Lakefield, Minnesota, Friday nights were pretty special. Our beautiful mom would get dressed up, with glamorous make-up, hair, and perfume, and she and our dad would head out for a supper club dinner. The next morning they would tell us stories about how “Splash” the…

Continue reading »

Homemade Chicken Broth (Bone Broth, Paleo, AIP)

Posted by Stephanie Meyer on Nov 7, 2013 at 6:21pm
Chicken Broth | Fresh Tart

Here, in this jar, is the pure gold otherwise known as chicken broth. Utterly delicious yes, but equally as important – soothing. Healing. Not just to my soul, but to my sometimes bitchy digestive system. When I accidentally eat gluten, or hit a non-gluten grain too hard, I had might as well pull out my…

Continue reading »

Crispy Crushed Potatoes with Preserved Lemon

Posted by Stephanie Meyer on Nov 5, 2013 at 11:29am
Crispy Crushed Potatoes with Preserved Lemon | Fresh Tart

Apparently potatoes are the most-consumed vegetable in the US, thanks to fast food French fries. I’d put fries in my top five most favorite foods, but that statistic still depresses the starch out of me. As someone who spent my teen years eating more than my fair share of McDonald’s fries, I’m glad to say…

Continue reading »

Ham, Bean & Sauerkraut Soup

Posted by Stephanie Meyer on Oct 29, 2013 at 3:31pm
Ham, Bean & Sauerkraut Soup | Fresh Tart

It’s hard to beat the rib-stickin’ comfort of a bowl of ham & bean soup. I prefer it brothier than the version I grew up eating, and like many soups, it’s made even better with the tang of sauerkraut.In fact, sauerkraut’s salty acidity elevates many savory dishes, far beyond the typical brats-n-beer pairing (which is,…

Continue reading »

Brussels Sprouts Gratin

Posted by Stephanie Meyer on Oct 22, 2013 at 7:38pm
Brussels Sprouts Gratin | Fresh Tart

I’m always trying to find things to douse in Cedar Summit cream, because let’s face it, I’m obsessed with the gloriously grass-fed stuff. Given a giant bag of darling little baby Brussels from the farmers market, and a hankering for my fave cauliflower gratin, I present the easiest, coziest Brussels dish in the world. I…

Continue reading »