Tag: gluten-free

A shakshuka without bell peppers: eggs cooked in a tomato sauce with meltingly tender eggplant, seasoned with a harissa-style dry spice blend. The runny yolk mingles with the warm tomato, the eggplant yields beneath your fork, and the spices deliver a gentle heat. This shakshuka replaces bell peppers with silky, […]

Small casing-free sausages made with ground beef and pork, flavored with herbs and pan-fried until golden. These small sausages brown quickly in the pan, releasing the aromas of garlic, parsley, oregano and rosemary. Cevapcici are small casing-free sausages made with ground meat, here in an herbed version designed for a […]

Shanks braised in white wine and tomato, without flour, finished with a lemony gremolata. The shanks sizzle in butter and olive oil until their edges turn golden, then simmer for hours in a white wine and tomato sauce. Osso buco consists of cross-cut veal or beef shanks with the bone […]

Soft wraps made with ground flaxseed, free of flour and gluten, ready to fill and roll. In a hot skillet, ground flaxseed develops a lightly toasted flavor and forms a thin, flexible flatbread that rolls up without cracking. The dough is simply ground flaxseed, hot water and a little salt, […]

Bite-sized flaxseed wrap appetizers filled with mascarpone, smoked salmon, cucumber and dill, grain-free and very low in carbs. Slicing reveals the spirals: mascarpone, smoked salmon, crunchy cucumber and finely chopped dill on a soft flaxseed wrap. Each is a single, fresh, melt-in-your-mouth bite, very low in carbs and free from […]

A tortilla-free keto wrap: a flaxseed flatbread filled with egg salad, serrano ham and iceberg lettuce, made for one. Warm flaxseed gives off a nutty aroma. The egg salad, perked up with pickle and chili flakes, brings creaminess, the iceberg crunch, and the serrano saltiness. Everything rolls up in a […]

A sweet potato mash made without milk or cream, mashed with just one type of fat and seasoned with salt and pepper. Sweet potatoes need little else. Boiled and then mashed, their orange flesh becomes a soft, smooth mash, enriched with just one type of fat and a pinch of […]