Breakfasts

By Riki Shore Yogurt and granola is one of my favorite things to eat for breakfast. Before going gluten-free, I used to make a terrific oat-based granola from The Barefoot Contessa Cookbook. But oats can be problematic if you follow a gluten-free diet. For one thing, oats are often processed in the same facility as wheat, leading to cross-contamination when the processing equipment isn’t cleaned between runs. For some people this won’t pose a problem since the level of gluten that appears in the oats is minimal. While oats don’t contain gluten, they do contain a protein rich in proline, […]

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By Riki Shore This recipe was inspired by the wonderful Greens Cookbook by Deborah Madison and Edward Espe Brown. I take quite a bit of liberty with the ingredients, substituting onion or shallot for the leeks, chicken broth or water for the wine, and spinach or kale for the chard. It’s terrific on its own, or stir in crumbled spicy sausage, chopped bacon, or chopped green olives before serving. Wash well and slice into 1 inch pieces, reserving ribs for another use: 1 bunch of swiss or rainbow chard leaves Trim the root ends and dark green stalks, then slice […]

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