gluten free dairy free soy free recipes
When I think of pasta I think big bowls smothered in sauce. And although most pasta dishes kind of make you wish you had those big, stretchy sweatpants on … not today. Light and easy is on my mind.
Can you believe this is Los Angeles? Need a pick-me-up.
In need of some of mother nature’s sunshine: lemons. Pasta, sans sauce, full of lemon and fennel with langoustine is dinner tonight. A light pasta perfectly suited for my slow and aging metabolism.
Lemon curd is a delicious addition to tarts (see here for crust recipe and meringue recipe here, cookies, bars (see lemon raspberry bars recipe here), cakes, pancakes, crepes … or just simply, and liberally, spread on toast with a cup of tea (if your lucky, lying in bed with your significant other eating the lemon curd on toast, or what have you, without any kids screaming and jumping on the bed).
I prepared this Chicken Piccata with Cauliflower Garlic Mash for dinner last night for my husband and younger boys before I flew off to NYC today to see my oldest son in college, and help my Mom and Stepdad move into their new place. So excited to see them!
When I’m away I need to plan and prepare food for the family back home. A couple of meals in the fridge and some in the freezer. This one is dinner tonight. I’m missing out tonight but I will be baaack.
This Lemon Raspberry Bar recipe was inspired by Chef Thomas Keller’s Lemon Meringue Bar from the French Laundry Cookbook. I love fluffy, marshmallowy meringue (known as Italian meringue) as he presents it in the cookbook, but I couldn’t resist adding a raspberry layer thinking it would be a nice pairing to the lemon and a great use of the sweet raspberries before the season dwindles down, not to mention the gorgeous color.
