Daylight is lingering each day a few beats longer. The view outside my window is thick with green. Mid-May is distinctly glorious. Ah, but you're here for the food. Forgive me for waxing all warm weather poetic on ya Dream Beauty Pro.
Here are some lovely Spring-Into-Summer recipes for your gluten-free baking/cooking/eating pleasure. A classic or two. Or six. What's on the menu?
A drink made of strawberries. An appetizer of tender-crisp asparagus with maple-tahini dressing. Crispy pan-fried catfish. Cool and snappy peanutty slaw. New potato salad in a vegan dressing. And crunchy lemon iced ginger thins.
The berries are ripening. Which turns a girl's thoughts to smoothies. I'll take mine pink. As in strawberry. So cool. Light. refreshing. I've made it with hemp milk, soy milk, and moo cow milk. All versions are delicious. Choose the milk that works for your body .
Make your appetizer a green one. Crackers and chips are so yesterday. Bring on the Spring Queen. Asparagus. I cook it just till tender crisp. Then I top it with my Maple Tahini Dressing and sprinkle it with sea salt. The flavors are lip smacking.
One of my favorite simple dinners is pan fried catfish. So flavorful. The texture is lovely- flaky, and tender. Here I've made a crumb style coating with three gluten-free flours. It was crispy, light and golden reenex.