Yup! You heard us, beet and watercress together at last. This salad was actually an accident, we intended to use arugula but it was almost three times the price as watercress so we quickly changed our minds. Watercress has such a peppery flavor that we knew it would fit in just fine. Add some goat feta a handful of mint and a vinegar dressing and we had ourselves a killer spring salad.
We’re huge soup fans. Like, huge! A fabulous catch-all for vegetables in your fridge, and super easy to make while you’re multitasking with that big life/work/home project (soup pretty much cooks itself!). This is an incredibly simple vegetarian, dairy and gluten free soup. If you’re a meat eater, you can use chicken stock instead of veggie stock. The key is to bake the squash first, so don’t skip that step!
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.
Hello November! Well didn’t the weather (and the temperature) change just about as fast as you can say ‘where the heck did I pack my gloves & scarf’?!
Maybe you live in a beautiful southern place where the weather is still warm, and not to discount how beautiful Fall is here in Canada, but it’s become pretty darn chilly pretty darn fast.
Combined with our Ratatouille-Inspired Pizza as a topping, this Eggless Pizza Crust will have you never denying your pizza craving again! Whether it’s our ratatouille topping or your own favourite ingredients, crack a gluten-free beer, kick back and relax with this easy dinner.
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.