Shellfish Seasoning

A dry rub is an awesome way to intensify flavors on the grill. Making your own spice rubs simplifies reading labels for gluten products. A great seasoning for crab, shrimp, lobster, salmon, or any other type of fish 

2 tablespoons celery salt

1 bay leaf, ground

1 teaspoon ground mustard

1 teaspoon ground black pepper

1/4 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon cayenne pepper, optional

1/4 teaspoon crushed red pepper, optional

1 teaspoon sumac

1/4 teaspoon cinnamon

1/4 teaspoon cardamon

Mix all ingredients together. Store in an air tight container for up to 1 month.

Makes: 1/4 cup

Prep time: 5 minutes

Gluten in Sauces & Marinades


ALWAYS read the labels before buying a sauce or marinade. Here are a few suggestions.


SAUCES:


Gluten-free soy sauce
Eden Organic Tamari
Kikkoman Gluten-Free
Wildeberryaki sauce (Pacific Northwest made)


MARINADES:


Black Horse Sauces
San J Asian Cooking Sauces


BBQ Sauces:


Read the label; be cautious of teriyaki barbeque sauces


Bone Suckin' Sauce
Bull's Eye
Guy Fieri


Feel free to send a message requesting recipes for sauce, marinades, or BBQ sauce. I use local produce in season and the kitchen is always humming with new delicious sauces. My latest is a Rhubarb/Strawberry/Ginger that makes a great marinade for fish, turkey burgers, or the base of a BBQ sauce

Red, White, & Blue Potatoes

     Blue potatoes: a potato variety showing up in grocery stores, farmers' markets, and in home gardens. There are various reasons behind the recent popularity of blue potatoes. One school of thought is the blue potatoes has an increased amount of antioxidants over other potatoes, therefore giving them an added health benefit. The blue potato is an interesting culinary experience from mashed potatoes to purple fries
Blue potatoes have root in South America and soon they will be quite popular in North America Please note that when you see this for sale in a garden center, potato catalog, or even for culinary purposes at a grocery that "blue" potatoes come in several forms which include as fingerlings, with an outer skin that you wouldn't be able to tell apart from a generic potato and a dark blue interior, and some "blue" potatoes may just refer to a blue exterior and have a crisp white interior. It really just depends on what the standards and definitions of "blue potato" evolves in over time to help define these better and make selecting them for planting a bit less confusing. Ideally most people who are planting them for the first time will want to look for  the cultivar called " All Blue Potato " which is as the name suggests, all blue on both the skin and internally.
In my childhood home we either had "North Dakota" or California potatoes. My dad was from North Dakota and his mom created fried potatoes from fresh raw potatoes. My mom grew up in California and she would talk leftover potatoes and refry them. When I saw the blue potatoes in the market it reminded me of "North Dakota" potatoes and hence the recipe was created.


Ingredients:


3 tablespoons olive oil
1 large onion, sliced
2-3 blue potatoes, sliced
2-3 red potatoes, sliced
2-3 white potatoes
2 teaspoons sea salt
2 teaspoons black pepper
1 teaspoon chipolte pepper, optional
1-2 teaspoons sumac
cilantro, finely chopped


Directions:


Heat a large pan; add olive oil. Add onions; saute. Add blue, red, & white potatoes; saute. Add sea salt, black pepper, chipolte pepper, sumac, and stir in. Cover pan for 10 minutes or until potatoes are done.
Place potatoes on a serving platter and garnish with cilantro. 


Serves: 4
Prep time: 25 minutes

Grilled Peaches with Honey and Queso Fresco


An awesome dessert to serve after a hearty and healthy Mexican meal.

Ingredients

1/2 cup honey
1 tablespoon white wine vinegar
1/2 teaspoon ground ancho chile pepper*
1 teaspoon sage, finely chopped
6 ripe peaches
4 ounces Queso Fresco*, crumbled
Fresh sage sprigs

Directions

Place honey, white wine vinegar, ancho chile pepper, and sage into a small saucepan. Heat and stir over medium heat until mixture comes to a boil. Remove from heat; cool slightly.
Cut peaches in half lengthwise; remove pits. Brush peaches in half lengthwise with honey mixture. Place peach halves with cut side down onto grill for 6 to 8 minutes.
Serve peaches with Queso Fresco and a sprig of sage.

Makes 6 servings
Prep time: 15 minutes
* Ancho chile---a dried poblano pepper with a mild, rich, sweet, and a hint of chocolate flavor
*Queso Fresco----"fresh cheese." It is a Mexican cheese made from raw cow mild or a combination of cow and goat milk. It has a salty-sour flavor making it great on the sweet peaches.
.
Nutrition Information:
181 calories
1g fat
0mg cholesterol
4mg sodium
39g carbohydrates
2g fiber
6g protein

Gluten Free Taco Seasoning

Taco seasoning in a package can have hidden gluten and expensive. Make fresh taco seasoning utilizing spices found in the bulk section. Be sure to double the recipe to have on hand for the next taco party.by using ingredients found in the bulk section of the store.

Ingredients:

2 tablespoons onion powder
2 teaspoons garlic powder
1 tablespoon sea salt
1 tablespoon chili powder
1 1/2 teaspoons crushed dried red pepper
1 1/2 teaspoons ground cumin

Directions:
 Place all spices in a bowl; blend well.
Prep Time: 5 minutes
Total Time: 5 minutes

Strawberry Margarita 
 Ingredients
1 can limeade concentrate, thawed
2 cups strawberries, cut and hulled
2 tablespoons lime juice 2 fluid ounces tequila
 Directions
 Salt the rims of 2 large margarita glasses; pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt. In a blender add limeade, strawberries,lime juice,and tequila; blend well. Add ice cubes and blend. Mixture will be slightly slushy. Pour into salted rimmed glasses.

Amazing Apricot Glaze

The apricot jam is the base of this glaze and will compliment a baked ham. Grilling season is a perfect time to use the glaze on chicken.

Ingredients:

8 tablespoons butter
4 medium shallots, chopped
2 cloves garlic, minced
1 cup apricot jam
1/2 cup whole grain mustard
6 tablespoons Dijon mustard
1-2 teaspoons grated fresh ginger
1 teaspoon salt

Directions:

In a medium pan melt butter. Add shallots; cook until translucent. Add garlic; stir. Add apricot jam, whole grain mustard, Dijon mustard,ginger, and salt. Stir until well blended.

Makes: 3 cups

Gluten Free Crepes

Enjoy these gluten free crepes filled with local raspberries or blueberries topped with a dollop of whipped coconut cream*.
Make these incredible crepes ahead of time; wrap and freeze for a quick and convenient dessert or savory dish.

Ingredients:

1 1/4 cups milk or(nut, hemp,coconut)
2 large eggs
2 tablespoons olive oil
1 teaspoon vanilla
1/2 cup sorghum flour
1/2 cup white rice flour
1 teaspoon guar gum
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1 can organic canned coconut milk
3 teaspoons vanilla
2-3 teaspoons cinnamon


Directions:

In a mixing bowl add milk, egg, olive oil, and vanilla; mix well. Sift sorghum flour and white rice flour. Add guar gum, baking powder, and sea salt. Slowly add dry ingredients to wet ingredients; mix after each addition. The batter should be the consistency of a thin pancake batter. If batter is thick add 1 teaspoon of milk at a time to achieve correct consistency.
Heat a low sided 8-inch pan or crepe pan over medium heat. Add 1/4 teaspoon olive oil to pan; cover bottom of pan. Pour 1 ladle (1/4 cup) of crepe batter into heated pan. Cook crepe for about 1 minute; crepe will be slightly moist on top. Slide crepe off pan to a plate; repeat with remaining crepe batter.
To serve lay crepe on plate fill with raspberries or blueberries; fold in half. Top with freshly whipped coconut cream and sprinkle with cinnamon.
Serves: 6-8
Prep time: 20 minutes

Batter can be made ahead of time and stored in the refrigerator for up to one day.

Whipped coconut cream: the top layer of opaque "cream" - this is what you want to whip.
Open can of coconut milk (do not shake or turn over);carefully take off the top layer of the opaque white cream. Place cream in a bowl; whip slightly with mixer on low. Add 3 teaspoons vanilla; continue to whip until soft peaks form.

Spinch Strawberry Salad with Asian Dressing

Fresh strawberries are showing up in the stores just in time to make this delicious salad for Easter.

Ingredients:

4 cups Napa cabbage, shredded
2 cups baby spinach
2 cups strawberries, sliced
1/3 cup green onions, thinly sliced
1/2 cup pecans, roasted & sliced thinly
2 tablespoons toasted sesame oil
2 tablespoons brown rice vinegar
2 tablespoons crystallized ginger, finely chopped
1 teaspoon garlic, finely chopped
1 teaspoon gluten free soy sauce
1/4 teaspoon red chili flakes (optional)

Directions:
In a large bowl add cabbage, spinach, strawberries, and onions. Add pecans and toss to mix well.
Whisk sesame oil, brown rice vinegar, ginger, garlic, soy sauce, and red chili flakes. Drizzle over salad; toss to mix.

Serves: 4
Nutrition Facts:
Serving Size 196g
Calories 200

Total Fat 17g
Cholesterol 0mg
Sodium 60mg
Carbohydrates 10.8
Dietary Fiber 4.1g
Sugars 5.2g
Protein 3.4g
Vitamins A&C, calcium, iron, and manganese

Massaged Kale Salad

A substantial salad made with hearty, rich greens packed with fiber, calcium, vitamins A & C. Kale is great braised, added to smoothies, and raw in salads.

Ingredients:

1 pound kale, stems & ribs removed
1 cup ricotta salata*, crumbled
1 cup cooked brown rice
2 tablespoons shallots, finely chopped
lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
5 tablespoons olive oil
1/2 cup dried cranberries
1/2 cup roasted pumpkin seeds

Directions:

Strip kale leaves from stems; tear into bite size pieces. Add ricotta salata and brown rice. Place in a large bowl.
In a small bowl whisk shallot, lemon zest, lemon juice, and pepper. Slowly drizzle in olive oil and continually whisk until blended. Pour dressing over kale; mix well.
Garnish with cranberries and pumpkin seeds

Serves 6:
Prep time: 25 minutes

Nutrition facts: 135g per serving
Calories: 259
Fat: 12.6g
Cholesterol: 0mg
Sodium: 35mg
Protein: 5.0g
Vitamins: A & C, iron, & calcium

*Ricotta Salata is a dried, salty, aged sheep's milk cheese from Sicily. Ricotta means re-cooked and Salata means salted. It is sometimes called Ricotta secca, or Ricotta Pecorino. The cheese is made from the whey part of the sheep milk and is very white.
Ricotta Salata is made from fresh ricotta that has been pressed, salted and aged for at least 90 days, the result is a firm cheese, ideal for grating and often used in salads or pasta dishes.


Orignal recipe from J. Adler; adapted by DLee, 2009

Gluten Free Passover Foods

Passover isn't just celebrated by Jews around the world, it's also the time of year when the gluten free community looks forward to seeing aisles of gluten free food versus small sections or sparsely integrated items in their local chain supermarket. This year Kedem is excited to announce a great lineup of products (all gluten free) including a Toasted Onion flavor of last year's huge hit Yehuda Gluten Free Matzo Style Squares, Yehuda Gluten Free Cake Meal, Jeff Nathan Creations All Natural Gluten Free Panko Flakes and Sweet Goodies Licorice! Click here for the complete press release.



Kedem is a Proud Sponsor of Celiac Disease Foundation

Gluten Free Ham

Posted on December 8, 2011 by Gluten Free Recipes
Attempting to find a gluten free ham may be a chore, however, you may find that this list will be helpful to you this holiday season. Listed, you will find a few grocery store gluten free ham brands, as well as other brands, and gluten free ham sold online. Enjoy the holidays, and your ham!

Berkshire Gluten Free Ham List - No added Nitrites or Nitrates, No MSG, No Preservatives and No harmful Chemicals added.

Boar’s Head Gluten Free Ham List - Boar’s Head Gluten Free Statement (To view their gluten free ham products go to http://www.boarshead.com/digicatessen.php; click on Ham, then View Products (on right) and scroll through.)

Frick’s Gluten Free Ham - Per a phone call December 2011, all Frick’s hams are gluten free and tested for cross-contamination: bone-in, boneless, honey and maple. Note, not all of their products are gluten free.

HoneyBaked Gluten Free Ham List

Hormel Gluten Free Canned Ham List
Black Label Canned Hams
Cure 81® Ham and Ham Steaks
Jennie-O Turkey Store® Refrigerated Honey Cured Turkey Ham
Jennie-O Turkey Store® Refrigerated Turkey Ham (see link above)
Jones Dairy Farm – gluten-free all natural pork and turkey sausage and Canadian, bacon and hams, traditional bacon and liverwurst – approximately 50 items.

Smithfield – emailed them on 12/4, awaiting answer. http://www.smithfield.com
*** When in question about a ham product being gluten free "Ask, ask, & ask"

Sumac

The sumac tree grows wild in the Mediterranean region, is found in southern Italy, and the Middle East; especially Turkey and Iran. The sumac berries were used by the Romans who called them Syrian sumac. Sumac was a pleasing souring agent in Europe before lemons were brought there.
The sumac berry is not as sharp as vinegar and more agreeable than tamarind. The tree yields tannins and dyes that have been used in the leather industry for centuries. The American Indians made a sour drink from the berries.
Sumac is used in the Middle East as a souring agent in place of lemon juice or vinegar. The flavor of sumac complements tomatoes and avocados immensley!!!!! Sumac is delicious on roasted meats, fish, and chicken. In open doner kebab shops in the Middle East the tangy deep burgundy powder is sprinkled over freshly slice onion rings. Sumac is use a Middle Eastern mixture called za'atar.

Za'atar

This spice blend is versatile and can be used on meats, veggies, rice, and breads.

Ingredients:

1/4 cup sumac powder
2 tablespoon dried thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon sea salt

Directions:

Mix all ingredients together in a bowl. Store in glass jar in a cool,. dark place

Prep time: 5 minutes

Lemon Thyme Cookies

Fresh herbs infuse baked goods with subtle flavor and fragrance. This simple recipe uses lemon thyme from the garden (or store).Cardamom is a spice native to the Middle East, North Africa, and Scandinavia. There are three types of cardamom; green cardamom (used in most recipes), black cardamom and Madagascar cardamom. Cardamom has a strong, unique spicy-sweet taste, which is slightly aromatic.

Ingredients:

1/2 cup butter, softened
1/4 cup sugar
1 tablespoon fresh lemon thyme, chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
1/4 teaspoon ground green cardamom
1 cup sorghum flour
1/4 cup sweet rice flour

Directions:

Preheat oven to 350 degrees.
Place butter in a mixing bowl; beat with mixer on high speed for 30 seconds. Add the sugar; mix until well combined. Add thyme, lemon zest, lemon juice, and cardamon. Add sorghum flour; mix. Stir in sweet rice flour. Form dough into a ball.
Divide dough into 3 equal portions. Lightly flour a flat surface and roll each portion into a 6 x 4 inch rectangle; 1/4 inch thick. Huse a scalloped pastry wheel or cookie cutters and cut dough. Place cut out cookies on an ungreased baking sheet; sprinkle with sugar.

Bake: 12-15 minutes; until edges are lightly browned.
Makes: 36 cookies

Store cookies in an airtight container.

Easter Candy

Gluten-Free Easter Candy, Updated March 2012
By Jane Anderson, About.com Guide
Updated March 01, 2012
About.com Health's Disease and Condition content is reviewed by the Medical Review Board
Wondering what gluten-free Easter candy is available this year to place in your child's Easter basket (or to enjoy yourself)? Here's the list, updated as of March 2012, of gluten-free Easter candy — as you'll see below, there are plenty of options you can use to make up a really nice gluten-free Easter basket.

Unless otherwise noted, these candies are considered by their manufacturers to contain less than 20 parts per million of gluten, which makes them "gluten-free" according to the currently accepted definition.

One note: there seems to be plenty of debate each year over whether Cadbury Creme Eggs are gluten-free or not. In the U.S., Cadbury Easter products are made by Hershey's, which does not consider them to be gluten-free due to the potential risk of gluten cross-contamination in manufacturing.

However, the eggs appear to contain no gluten ingredients (Hershey's will specify any gluten-containing ingredients on the label). So the bottom line is, use caution with Cadbury Creme Eggs, and eat them at your own risk — they may contain trace gluten due to shared manufacturing lines or facilities.

Here's the list of gluten-free Easter candy. If you're wondering about the gluten status of a candy product not on this list, you should be able to find information on it in my main candy article, Gluten-Free Candy. Happy Easter!

Gluten-Free Easter Candy

• Easter-themed Dove chocolate products, including Dove chocolate Easter bunnies, Dove egg-shaped candies and Easter-themed Dove bars
• Easter-themed M&Ms chocolate products (EXCEPT for pretzel M&Ms), including M&Ms solid milk chocolate Easter bunny, M&M candies in Easter colors, and egg-shaped M&M candies
• Plain milk chocolate regular-sized Hershey's Kisses in Easter-themed foil wrappers (for more on the gluten status of Hershey's Kisses products, check out Are Hershey's Kisses Gluten-Free?)
• Jelly Belly jelly beans (INCLUDING licorice flavor jelly beans) and all Jelly Belly specially themed Easter packages
• Easter-themed Starburst candy, including jelly beans and special Easter candy packages
• Easter-themed Tootsie Roll candy, including Dubble Bubble Easter egg-shaped bubble gum, Tootsie Pops, Charms Blow Pops and Charms Candy Carnival products
• Necco Candy Eggs Peeps marshmallow treats by Just Born (check the label to make sure it states "gluten-free" below the list of ingredients)
• Kraft Bunny Mallows and Egg Mallows (marshmallow Easter-themed treats)

Again, these candies are considered gluten-free to 20 parts per million. If you have any questions about a specific product, contact the manufacturer.

Bok Choy Salad

Baby bok is smaller, more tender and is less fibrous than the traditional ruffled dark green version. Use in a raw slaw or lightly cooked in a stir fry.

Ingredients:

4 baby bok choy, stems thinly sliced, leaves torn into bite size pieces
1/2 cup celery, sliced
1/2 cup carrots, sliced
1/4 cup red onion, finely diced
1/4 cup dried cranberries
1/4 cup roasted pecans
2 teaspoons white vinegar
1/2 teaspoon dijon mustard
1/8 teaspoon black pepper
1/8 teaspoon sea salt
1 tablespoon olive oil

Directions:
Place bok choy, celery, carrots, onion, cranberries, and pecans in a salad bowl. In a small bowl add vinegar, mustard, pepper, salt; whisk. While whisking slowing pour in olive oil. Mix well. Pour over salad; toss.
Serves: 4

nothymeforgluten: Princess Olivia's Tea Party

nothymeforgluten: Princess Olivia's Tea Party: Miss Olivia celebrated her 5th birthday with a princess tea party. Gluten-free menu: Ginger & Peach Tea Peanut butter & Jammin' Jam strawb...

Princess Olivia's Tea Party

Miss Olivia celebrated her 5th birthday with a princess tea party.

Gluten-free menu:
Ginger & Peach Tea
Peanut butter & Jammin' Jam strawberry tea sandwiches
Cream cheese & Jammin' Jam basil lavender cucumber tea sandwiches
Strawberries w/fresh whipped cream
Princess sugar cookies
Lemon Curd tarts
Chocolate Truffles

nothymeforgluten: Maple-Dijon Cod with Braised Greens

nothymeforgluten: Maple-Dijon Cod with Braised Greens: A simple recipe that is packed with nutrients, a balance of sweet and savory, and is made in about 30 minutes. This dish is packed with prot...

Maple-Dijon Cod with Braised Greens

A simple recipe that is packed with nutrients, a balance of sweet and savory, and is made in about 30 minutes.
This dish is packed with protein, the building block of all cells in the body along with iron and vitamin A.
Ingredients:

4 teaspoons olive oil
2 tablespoons Dijon mustard
3 tablespoons black or brown mustard seeds
2 tablespoons organic maple syrup
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 1/4 pound cod fillet, cut four (4) 5 ounce pieces
1 fennel bulb, thinly sliced
1 shallot, thinly sliced
12 cups of kale, spinach, mustard greens, collards; a combination of these or choose

Directions:

Heat a pan on medium heat; add olive oil (2 teaspoons). Add mustard seeds and stir to coat. Cover and cook until the seeds pop; about 5 minutes. Turn off heat;let pan rest covered until the popping stops. Stir in Dijon mustard, maple syrup, vinegar, salt, and pepper; set aside.
Turn broiler on in oven. Line a baking sheet with foil and place cod on baking sheet in a single layer. Spread Dijon mixture over the top of the cod. Place on top rack in oven; broil until cod flakes easily when tested with a fork. Remove from oven and cover with foil to keep warm.
Heat a pan on medium heat; add olive oil (2 teaspoons). Add fennel; saute. Add shallot;saute. Add greens; cooked until wilted (about 2 minutes).
Spoon greens onto a serving platter and top with cod.
Serves: 4
Prep time: 30 minutes
Nutritional Information:
Serving size: 5 ounces with 3 cups of greens
Calories: 256
Total fat: 7.5g
Saturated fat: 1g
Carbohydrates: 18g
Fiber: 4g
Sugars: 6g
Protein: 29g
Sodium: 404mg
Cholesterol: 61mg

nothymeforgluten: Tea Party

nothymeforgluten: Tea Party: "Spring unlocks the flowers to paint the laughing soul" by Reginald Heber Tea has a long history since its discovery in China. Tea is served...

Tea Party

"Spring unlocks the flowers to paint the laughing soul" by Reginald Heber
Tea has a long history since its discovery in China. Tea is served as a beverage and is used medicinally.
Here are some pointer for brewing a perfect pot of tea:
*Start with good filtered water
*Bring the kettle of water to a boil
*Warm the teapot with a splash of boiling water; then pour out the water. This water will prime the porcelain resulting in the proper temperature for the infusion to follow
*Add one teaspoon of loose tea for every cup of water, plus "one for the pot." A stainless steel tea ball works great too
*Allow plenty of room for the tea leaves to expand within the tea ball.
*Add boiling hot water to the tea leaves
*Steep the leaves for 3 to 4 minutes. The longer the steeping, the stronger the tea
February 19 a Princess Tea Party is being held for Princess Olivia. Come back to see pictures, the menu, and I will share a few recipes. Oh yes, it will be gluten free

POEM

There is no wheat in this poem,
no barley, rye or derivatives thereof.
I can't say why, but it doesn't involve any sort of nut. Cross contamination
is not an issue here. These words are
100% safe to eat.
There is longing, though. And heat.
A phantonm crumb lingers on the tongue,
buttered with hyngry eyes. Jam sticky lust
licks it finger and thumb, some sugar
to swallow down with the losses.
One in 132 poets experience the urge
to fondle dinner rolls, swoon at the sight of a battered-cotten spoon,
slow walk past the patisserie,
breathe from the knees
sweet burnt air to last a livetime.
While these lines contain absolutely no lactose,
high fructose corn syrup, casein, or genetivcslly modified ingredients.
they do possess a prayer,
a memory, a wish, the taste
of every forbidden dish.
Published in Alimentum, The Literature of Food (Winter 2010)

LAVENDER MACAROON COOKIES

3/4 cup organic sugar
2 teaspoons culinary lavender
2-1/2 cups unsweetened shredded coconut
Pinch of salt
2 large egg whites
1 vanilla bean, cut bean open & scrape out seeds
1 tablespoon brown rice syrup or maple syrup

Preheat oven to325 degrees. Grease a baking sheet with coconut butter/oil.
Place sugar, lavender, coconut, and salt in a medium bowl. Mix well; until sugar is evenly incorporated
Add egg whites, vanilla bean, brown rice syrup or maple syrup. Mix well.
Using a spoon or ice cream scoop place 12 macaroons on the baking sheet. Bake for 6 minutes; rotate pan and bake 6 more minutes.
Cool macaroons on the baking sheet. Trying to remove macaroons from while they are warm will cause them to fall apart.

Makes: 12
Prep time: 15 minutes

Nutritional Information:
1 macaroon
56 calories
22mg sodium
13.8g carbohydrates
13.6g sugar
Sugars 13.6g
Protein 0.6g
No saturated fat
No cholesterol
Low in sodium

*Culinary Lavender:is an incredibly versatile herb for cooking being used in many dishes and fine dining restaurants. The fresh edible flowers will enhancement both the flavor and appearance of food.
Lavender is a member of the mint family. Great when used with fennel, oregano, rosemary, thyme, sage, and savory.
Start out simple; adding too much lavender can result in a perfume and bitter dish or cookie.

VALENTINE TREATS

There are 13 days until Valentine's Day. Watch for some delicious gluten free treats to be posted on my blog this weekend.