RECIPES
Cream of Cauliflower SoupBy Ann GaffneyLiquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.
Twice-Baked QuinceBy Ann GaffneyFall is the season for quinces, and this recipe for Twice-baked quince is one of the easiest ways I know of to cook these deliciously aromatic fruits.
Quick English SconesBy Ann GaffneyBake on a middle to high shelf for 12-15 minutes or until well risen and the tops golden-brown. Remove from the oven. Eat immediately.
Eggplant PolpettoneBy Ann GaffneyLooking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.
Salt Cod SaladBy Ann GaffneyPut the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 – 20 minutes
Apple Walnut CakeBy Ann GaffneyTo make the cake gluten-free, sub 1 for 1 GF flour for AP flour.
Sauteed Rainbow ChardBy Ann GaffneyMeanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.
French Onion TartBy Ann GaffneyLet the onions gradually and gently cook down, stirring occasionally, about 25-30 minutes
Corn and Pine Nut Stir FryBy Ann GaffneyIf you don’t want to shuck fresh corn, you can make this with frozen, just remember 1 ear of fresh corn= 1 cup frozen kernels.
Pan Glazed TofuBy Ann GaffneyPan glazed tofu is my new fave.  It gives plain tofu a richness of flavor I hardly thought possible. 
Sourdough CrepesBy Ann GaffneySourdough crepes are an easy dare I say perfect way to use up leftover starter from the baking process. You can eat them straight away or make a batch for the freezer.
Creme Caramel, FlanBy Ann GaffneyCrème caramel, flan, whatever you call it, is the best comfort dessert. Naturally gluten-free yumminess it’s so quick and easy to make!
Flourless Orange Almond CakeBy Ann GaffneyThis deliciously moist flourless orange almond cake is easy to make and naturally gluten-free! Who could ask for anything more?
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