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.
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.
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.
If you ask us, one of the most heartfelt things you can do for someone you love is feed them. If you're looking for something special for your GF mama this Mother's Day, our soufflé could be your ticket! Think of it as an enormously fluffy cheese omelette that’s assembled in a new order, baked in the oven, and ready to impress. In this simple variation on the French classic, the eggs are separated, the whites whisked, then added back later with cheese.
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.
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).
Oh my once, oh my twice, oh my chicken soup with rice! Did you know that the healing power of chicken soup has been scientifically proven? When your immune system takes a hit, chicken soup will actually help you to get well more quickly. In our version of Jewish penicillin, we save the chicken skin from the poached bird, fry it in a pan, and crumble it over the top of the soup like bacon. Have some, you'll feel better (even if you're already feeling fine).
We love a rich, warm snack this time of year--especially after sledding or shoveling the walk. These buttery, herbal turnovers are perfect as appetizers too. They can be assembled ahead of time and frozen for up to one month (without the egg wash). You can use our Gluten-Free Cream Cheese Pastry Dough or any version that you have handy.
If you love a martini, you’ll love this stew. Why? Juniper is the essential flavor in gin, and it marries perfectly with venison here in this winter stew. Vermouth will help mellow any gaminess from the venison. If beef is more readily available to you, try the recipe with chuck roast instead. Wait until the next day to eat this--stew is always best a day or two later, after the flavors have melded together.
It’s that time of year when colds are flying around, descending on everyone like Hitchcock’s birds. This stew is a spicy, garlicky fix for any oncoming bug and it comes together quickly. The flavors are based on a Korean dish called kimchi–jjigae, traditionally made with overripe, super sour kimchi that mellows as it cooks. Here, we’ve taken many liberties in making it our own. We love to add sliced tatsoi, shiitake mushrooms, long green Korean chili peppers, and rice noodles for a warming meal.
Risotto is an easy and relaxing thing to make on a cozy fall night at home with friends. Everyone hangs out in the kitchen and takes turns stirring, all the while conveniently sipping on the white wine used in the dish. Our risotto has a twist that makes it a bit more healthy too, which is great during this time of year when our lust for vegetables can wane. We up the veg quotient by replacing about half of the rice with cauliflower. It’s just as hearty as usual and no less creamy. The rice does its job of releasing starch while being stirred, creating that signature creamy risotto texture and the pumpkin adds a rich and earthy fall flavor.
We’re expecting a frost in upstate New York this week and that means great things for spinach! In order to keep from freezing the plant converts starch to sugar, so after a frost you’ll find spinach that has a sweeter, deeper flavor. This salad strikes a nice balance as we try to eat healthfully while honoring our seasonal craving for comfort food. It’s a really indulgent little cake of warm cheese with a crust of nutrient-rich seeds on a bed of hearty greens. A wonderful meal for a relaxed weekend chat with a friend, glass of wine in hand.