It was one of those days when I couldn’t decide what to make for dinner. My mom was visiting from BC and we wanted to cook something together. “Why not lasagna?”, she said. I had never made a lasagna before so I thought, what a perfect time to create a vegetarian lasagna for all our veggie friends?! The result is a dish fine enough to serve your meat-lovin’ friends too.
Gluten Free - Main Course
This heavenly, delicious Roasted Garlic & Potato Pizza is Willowtree’s monthly collaboration with Andrea of Heavy Petal. Just as you have received in past month’s, we provide a recipe using a seasonal ingredient, then Andrea provides her tips for growing that ingredient in your garden.
This was our first attempt at making potato pizza and we’ll tell ya, it was a breeze. What makes this a dream pizza for food sensitivity folks is that there is no sauce or cheese, and if you use Willowtree’s gluten free . And adding a sprinkle of course sea salt (we love Maldon) gives an extra dimension and crunch.
Jambalaya is known as as a simple, easy-to-prepare dish and something you might eat if you are looking for that ‘stick to your ribs’ kind of meal. In other words, it’s hearty, filling, and this one has a nice bite to it.
Make sure you have a…
Meat eaters rejoice, this is a delicious dish that satisfies both your cravings for protein and curry. It’s a snap to make in the kitchen, and we found that it makes enough for lunch tomorrow. To make this dish vegetarian, substitute the chicken for strips of tofu. Enjoy!
This glorious month of July is being dedicated to the easiest cooking style out there: grilling! Each of our recipe’s this month will be delicious and quick grilling recipes. So sit back and let us plan your menu for your summer BBQ’s beginning with: Grilled Tuna & Radish Salsa.
This was born on a night I forgot we were having a birthday party for a friend. Woops! I don’t know how it happened, the week just got away from me. But I remembered a dinner we had recently at this awesome Italian restaurant where they serve you the entire fish…eyes and all! Some people at the table had a hard time with it ‘looking’ at them, but mostly it became a conversation piece. So, off to the fish market I went.
This dish is super easy, and a staple in our household. Sometimes we add extra olives, any kind will do, but pitted cerignolas are our top choice. Tina has always been crazy for olives, when she was a kid she would eat them for dessert while everyone else was having ice cream! Ok, she still does.
That’s right, gluten free pasta. When Jackie and I stopped eating wheat it took us a long time to find a gluten free pasta that actually tasted delicious and wasn’t mushy. Don’t fear, we will share it with you.