Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

June 2015 Archives

Mexican Flatbreads (naturally gluten free)

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I’ve been obsessed with these Mexican flatbreads since learning to make them. Corn tortillas are cooked on a griddle until the bottoms are crisp and the cheese melts, flavored with a fragrant pesto, and topped with vibrant vegetables. They are fun to assemble, take only minutes to cook, and are addictive. I first served them, cut into wedges, as an appetizer at a birthday party for one of my gal pals. Since then, Steve and I have enjoyed this friendly finger food for lunch on a hot weekend afternoon, and I’ve whipped them up for quick snacks.

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Cheesecake with Blueberry Sauce for Fathers

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Father’s Day snuck up on me, and I’ve got to plan a meal for Steve right away. Of course, he’s not my father, but I’m the cook in the family, and his son Ethan usually joins us for supper on Sunday evenings. The two guys will go to a film, and then return home for something good to eat. Inspired by the summer berries in the markets now, I quickly decided on the dessert: this marvelously creamy, but not-cloyingly-rich Cheesecake with Blueberry Sauce.

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Biking in the Dordogne
Wild Mushroom Omelets

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Steve and I recently returned from a biking trip in the Dordogne region of France. We pedaled through the beautiful countryside which was adorned with newly opened red poppies and 

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Wild Mushroom Omelets
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