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Vegan

Carrots and Parsnips with Horseradish

Fuel. Energy. Nourishment.

Keeping it all in balance so that we have what we need to satisfy our appetites, maintain our energy, fuel our activity… that’s what would be healthy for us. And that balance is different for each person.

The parsnips could be cooked without carrots if you like, although the colors make a more appealing presentation together. The real star of the dish is the way the horseradish mingles with just the proper subtlety with the parsnips.

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Pan-Grilled Asparagus, Garlic and Parsley

As fresh asparagus begins to show up in the produce market in abundance, I find many recipes to enjoy it – soups, salads, sides, quiches – you get the idea. The best way to enjoy it, though, is perhaps the simplest – pan-grilled in a little oil (or, if you’re like my husband, in a little butter) until crisp-tender, with simple herbs and maybe a squeeze of lemon just before serving. This is cooking gluten-free, making food everyone will like.

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Sauteed Onions and Green Beans – Gluten-Free

When green beans are abundant, fresh from local produce markets, I cook them often. Other times I use frozen green beans.



My family really likes the combination of onions and green beans. We’ve had them recently as a gluten-free side dish with a traditional dinner of meat and potatoes.



It’s just as good with chicken and rice. I’ve even enjoyed it as a side for spaghetti and meat sauce.

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