On a rainy day the promise of spring is just that--a promise. We’re still craving all that’s cozy, and this easy dish is just the thing to warm you. Its hearty millet base, savory egg custard, chanterelles, and asparagus will make your sunshine-loving heart accepting of chilly, fickle, spring. This vegetarian dish is our current favorite for weekend sleepovers and brunch gatherings.
When we go to a pizza party and we want to bring a gluten-free option, this is our go-to recipe. Since it’s made in a skillet, there’s a lower chance of cross contamination in the oven (provided you aren't hyper-sensitive), and the crust gets nice and crispy. Its earthy flavor comes from hazelnut and amaranth flours and is redolent of fall. Feel free to top the flatbread with whatever you’d like--right now we’re loving creamy burrata cheese, thin slices of squash, and hearty greens.
We’ve been going together for about a year now, dear reader, and we think it’s serious! Thanks so much for being there and allowing us to share our passion for seasonal gluten-free food with you. In honor of our first year, we’ve hand picked our favorite fall recipes. Maybe you missed them last year or have recently joined us. Either way, these are tried and true Wild Apple fall classics that will keep you cozy and warm.
This salad is packed with the flavors of late-season bounty. Cool, sweet melon is tempered by thin slices of watermelon radish. The better your melon, the better this salad becomes, so choose melons that smell perfumy and strong when you give the end a good sniff. We've also tossed in fennel flowers and fronds that lend this dish a mellow, herbal note. Savory, sweet, and spicy, this neat little bundle of end-of-summer flavors comes together perfectly with our tangy lime dressing.
A tomato on every plate, at every meal. That is our current motto, as tomatoes come into their dreamy, perfumey perfection. In this summer salad, yellow plums provide a different kind of tartness and a varied note of sweetness from the tomatoes' own, making the flavor more complex. Sesame leaf (also called Perilla leaf) is a relative of mint and is wonderful with tomatoes. It’s used in Korean kitchens quite a bit and we love the herbiness it adds here.
This salad is the essence of the season. It's cool, brisk, and rich all at once--like a vacation by the sea for your palette. Since it’s a bit of an indulgence, save this recipe for a special occasion. We imagine serving it for a grad’s bon voyage, a long awaited meeting of old friends, or a lucky Leo’s birthday.
Right now, we want to be barefoot in the grass. We won’t come inside for dinner, and a quick grill is about all the cooking we can do--don’t interrupt our summer lazin’ around! Brining is the secret to a succulent grilled pork chop. We've paired ours with bracing, vinegary onions, and the two balance each other out for a perfect bite in each forkful. We use small, fresh onions with their stems and buds, but any white onion will work.
Crisp cucumbers are flooding the markets. They have a mild flavor and when freshly picked, this flavor is aromatic and soothing. We just love them! There are all different types of cucumber to play with right now. Some, like the Indian Poona Kheera, can even be sautéed. Our salad recipe starts out briny, vinegary, and bracing but is mellowed by the feta and buttery, rich, Marcona almonds. We've also included mint to brighten things up and oregano for some complexity.
We’ve never met a gardener who grew too little summer squash. Picking some of the blossoms for this recipe will help to curb an overabundant harvest and may even make your squash plants healthier. A few summers ago, some close gluten-free friends got together to fry things in a potluck style. Frying can feel like a big undertaking, so it’s great to make a group event of it. We like frying outside, under the stars, where splatters of grease may be magically cleaned by racoon tongues in the night.
It’s time to kick dad off of the grill and wow him with something new and unexpected this Father’s Day. We’ve taken tangy and tart rhubarb and paired it with the rich flavors of pork and smoke in these ribs. The key to succulent, fall-apart ribs is slow cooking. We’ve found the easiest way to make that happen is to simmer them in a flavorful broth before grilling.
The combination of brown butter and miso in this recipe provides a wow-ing umami flavor-- rich and toasty. We used baby spinach and arugula here, but we’ve tried it with roughly chopped chard and loved it just as much. This is a quick weeknight meal that is easily multiplied when unexpected dinner guests show up.
This tortilla is great just out of the oven and equally tasty at room temperature. Tortillas are hearty and an easy fav for a picnic--they travel well and are quick to serve. We’ve added some spring charm to the Spanish classic with the addition of asparagus, which is in season and particularly wonderful right now.
Onsen tamago is a Japanese egg cooking method that originally involved eggs being placed in a hot spring (onsen) for slow-cooking. In this method, heat permeates gradually and the eggs cook very gently. They emerge with a beautifully creamy texture and a yolk that is more firm than the white. The result is pretty much the opposite of poaching or soft boiling which will produce a firm white and a runny center.
Spring, would you just get here already?! Our patience is wearing thin during this long, fickle transformation out of winter. On the bright side, we’re being sated by this rich and comforting recipe. It’s perfect for a weeknight dinner and equally lovely for a dinner party--the single portions make the pie feel special.
A butterflied leg of lamb is wonderful crowd pleaser, and we love it as the centerpiece of an Easter or Passover feast. Here we’ve made it a little sweet, adding brandy-soaked dried fruit to the stuffing. Ask your butcher to butterfly a leg of lamb for you. The meat will end up boneless and relatively flat. Though fairly simple to cook well, this dish leaves a lasting impression: When sliced, the spiral of stuffing nestled within the roll of sweet, tender spring lamb is an impressive show stopper.
Right now, many of us are itching to plant and yearning to see spring greens pushing up through the ground. Escarole is a crisp, bitter winter green that you can enjoy while waiting for those more tender spring greens to arrive. It can be sautéed, or can be eaten fresh as we have it in this salad. Not quite ready to dig in the dirt? Sprouting your own chickpeas is an easy way to scratch that spring planting itch (just think of it as tabletop gardening).