We are lousy with rhubarb, big ripe juicy stalks of it in one long row in sun. Over the weekend we enjoyed the backyard and a few steaks, and I simply could not resist making something fresh from the garden, thus the Rhubarb Ginger Fizz was born.
A quick green side for spring – Asparagus, Snap Pea, New Potato & Fiddlehead Sauteé. Serve warm or cold, a simple medley of spring produce.
Cookies for breakfast? Relax Mom, they’re vegan, wheat-free, low sugar, low fat, Granola Breakfast Cookies. But nobody needs to know they’re healthy!
When I see ingredients I haven’t worked with I often drag them home to see what new delights I can concoct. Welcome home Kumquats, which quickly became Candied Kumquats… a taste of sunshine.
Roasted Vegetables with Garlic, Rosemary & Lemon, know at Chez Gypsy as the Ode to Tubers, is a household favorite. The oils from the olive, the lemon and rosemary are old friends; they bond in a familiar kinship to make this simple side dish look amazing, taste terrific and smell fantastic.
Cranberries, nature’s way of making sure we in northern climes get our vitamin C in the cold winter months; sharp and tangy and a must on the holiday table. Boozy Cranberry-Orange Sauce is extraordinarily easy (and fast) to make, a dash of Grand Marnier and hint of orange in a lovely jar, makes it a beautiful hostess gift.
Hummus is the Arabic word for chickpea. One of the oldest foods on the planet, hummus dates back to ancient Egypt. what can we offer that is a new twist on an ancient food? Sprouted Hummus. Double the protein and 20 – 30 times the nutritional value. Take that Cleopatra.
Sprouting chickpeas? Really?! In the Gypsy Kitchen? Oh yeah, we’re spouting chickpeas, because it’s fun. Nothing I like more than growing things then eating them. When we talk about food in terms of fuel and energy think for a moment about the amount of energy that a seed produces to grow. Sprouting increases the protein, essential amino acids, enzymatic activity, vitamins, and fiber content.
Friday Afternoon Quickies… ideas for the weekend, interesting bits and bites, Foodie Tapas. Happy Hour idea #2 – The Veggie Mary, fresh twist on classic.
Wild chanterelle mushroom soup; dried chanterelle mushrooms in a roasted vegetable broth and finished with truffle oil. Dark, sweet, lusty and… unrestrained.
Enoki Phở – in a chanterelle enriched, clear vegetable broth. Delicate, Asian, light.
This month we’re getting a jump on spring with ‘VEG HEAD’ month, a little tribute to the produce section and all things fruit & veggie related, starting with the most basic of basics – vegetable stock. Two applications; one rich & hearty the other clear & delicate.
Hi, I’m Cori.
Nice to meet you!
Food professional and former innkeeper, this is where I play with food. I believe food (and LIFE) doesn’t have to be complicated, to be good.
Pro shortcuts, and easy, delicious recipes that help to save you time and money. Plus a few juicy life bits to make your world go ’round.
Live your DELICIOUS life.
