Meals / ANN OGDEN GAFFNEY

RECIPES

Spicy Shrimp and GritsBy Ann Ogden GaffneyThe sauce should have the appearance of a pasta sauce. You can make it ahead of time to this step.

Vegan Mocha Chocolate MousseBy Ann Ogden GaffneyWhile the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.

Cream of Cauliflower SoupBy Ann Ogden 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 Ogden 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 Ogden 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 Ogden GaffneyLooking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.

Salt Cod SaladBy Ann Ogden GaffneyPut the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 – 20 minutes

Creamy Autumn Squash SoupBy Ann Ogden GaffneyTransfer the soup in batches to a blender and blend at high speed until smooth.

Apple Walnut CakeBy Ann Ogden GaffneyTo make the cake gluten-free, sub 1 for 1 GF flour for AP flour.

Sauteed Rainbow ChardBy Ann Ogden 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 Ogden GaffneyLet the onions gradually and gently cook down, stirring occasionally, about 25-30 minutes

Corn and Pine Nut Stir FryBy Ann Ogden 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.

Grilled Gravlax Salmon with Warm French Lentil SaladBy Ann Ogden Gaffney

Heat the grill until very hot. Remove the salmon from the dish and with paper towel, wipe off as much of the dill mixture as possible, particularly on the skin side.

Pan Glazed TofuBy Ann Ogden GaffneyPan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible.

Sourdough CrepesBy Ann Ogden 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 Ogden GaffneyCrème caramel, flan, whatever you call it, is the best comfort dessert. Naturally gluten-free yumminess it’s so quick and easy to make!

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