It’s almost the end of zucchini season, and I am making the most of the gorgeous, firm zucchinis I can still find at the farmer’s market. This zucchini tomato gratin is delicious, gorgeous, and fairly easy to make. Leftovers are very good the next day, gently reheated or even cold. Click for the recipe
Fluffy, vanilla-and-lemon-scented and not too sweet, this gluten free blueberry cake makes a wonderful summer dessert, and is wholesome enough to serve as an occasional breakfast. Click for the recipe
I like simple boiled shrimp better than any other shrimp recipe. Usually served as an appetizer with cocktail sauce, I actually serve boiled shrimp as a main course (8oz per person), with melted ghee for dipping. Pair this delicacy with a simple salad, and you’ve got yourself a tasty, easy summer meal that does not require heating up the oven. Click for the recipe
These gluten free Dutch babies are delicious. No need to sweeten the batter – simply serve with warm maple syrup or honey – a tablespoon per person is plenty. Whether to add berries is up to you – since the batter is not as absorbent as wheat flour batter, I find that the juices released by the blueberries make the pancakes slightly soggy. My own preference is to serve the berries as a side, but my kids love them baked into the pancakes. Click for the recipe
Pork belly strips (I get mine at Costco) are a delicacy. They are like thick-cut bacon, and come from the same cut of pork (belly, obviously), but pork belly strips are fresh meat – uncured, not smoked, dried or salted.
Obviously an extremely fatty cut, they are suitable (and usually served at restaurants) as a first course, although I sometimes serve them as our main course for dinner, alongside a small green salad. If serving as first course, one thick strip per person, cut into bite-size pieces, is perfect. For a main course, I find that three strips are plenty.
Pork belly strips are delicious on their own, simply seasoned with salt and pepper. I like to use smoked paprika, which adds a delightful smoky flavor. You can also brush them with a mixture of soy sauce (2 tablespoons), honey (1 tablespoon) and garlic powder (1 teaspoon) prior to baking, for an Asian style dish, but I rarely bother. They truly are fabulous with just salt and pepper. Click for the recipe
Roasting red onions takes them from bitter and pungent to mild and caramelized – almost sweet. Roasted red onions make a delightful side to any meat dish, and especially to grilled meats. Click for the recipe
Crisp, delicious skin and juicy, succulent meat- Who says chicken can’t be a delicacy? Many recipes will tell you to trim any excess skin from the thigh part. Me? I leave every bit of delicious skin on, spread any excess out on the pan, and it comes out super crispy and so, so good. Click for the recipe