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[1] Dutch Apple Pie, a year-round favorite. The pies are sold frozen (all photos © Raised Gluten Free). [2] Strawberry Rhubarb Pie is a popular spring and summer choice. [3] Who doesn’t love Blueberry Bliss pie? [4] Lemon Tart. [5] Berry Peach Pie, along with Apple Pie, is sold at nearly all Whole Foods locations.…
Continue reading “Raised Gluten Free Pies & Quiche: Vegan & Nut-Free”
Clafoutis (cluh-FOO-tee) is a rustic tart, initially made with cherries in the Limousin region of south-central France, where black cherry trees abound. Today, other stone fruits and berries are also used. When other kinds of fruit are used instead of cherries—apples, berries, pears, other stone fruits including prunes—dried plums—the dish is properly called a flaugnarde…
Continue reading “TIP OF THE DAY: Savory Tomato Clafoutis”
A frittata, made on the stove top and finished in the oven or under the broiler. Photo courtesy Applegate Natural & Organic Meats. You can have your breakfast eggs baked in a nest, boiled, fried, poached or scrambled or stuffed. You can make breakfast burritos and pizzas, Eggs Benedict and a library of other…
Continue reading “TIP OF THE DAY: Different Egg Dishes”
Cheese strata with kale and sausage (photo © Wisconsin Cheese). Today is gray and chilly, perfect comfort food weather. We’re whipping up this cheese strata, which was created by Annalise of the blog Completely Delicious for Eat Wisconsin Cheese. It’s another way to use stale bread, although fresh bread works fine. Enjoy it for…
Continue reading “RECIPE: Cheese Strata With Kale, Sausage & Caramelized Onions”
