Herb Butter on Sweet Summer Corn

Herb Butter on Sweet Summer Corn

Summer. It’s finally here! One of my personal favorite ways to while away the summer days is spending time outside any way that I can. In New York City it was always a challenge, no car to escape the city, no mountain to climb to feel the solitude, no hammock to relax in while the hours slipped by. So I would walk by the water, wander in Central Park, take in the farmers market or go to one of the many street festivals. It was at such a festival that I had my first taste of Street Corn. I was instantly hooked!

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Gluten-Free Blueberry Rhubarb Crumble

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“The time has come,” the Walrus said, “To talk of many things:
Of shoes–and ships–and sealing-wax–
how rhubarb is the King…”
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Okay, so maybe that is not exactly what Lewis Caroll said in Alice in Wonderland but I am sure if he had to do it over, he would, especially if he had a bite of this scrumptious Gluten Free Blueberry Rhubarb Crumble.  There is something magical about Rhubarb time.  Perhaps what makes it special is that it is so fleeting.  Now you see it, now you eat it, now you wait until next year, gosh darn it!

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My childhood is full of rhubarb tales.  Memories rush in any time I take a bite, standing on a wooden stool, watching my mom carefully stir the pot of bubbling strawberry and rhubarb, its thick aroma filling the house with excitement as we waited to spoon it over ice cream.  Coming home from working on the ranch in my teens, I would step off the plane tanned by the sun, with my arms full of rhubarb stalks; I would hold them tight and present them like they were a bouquet, greeting my mom with their bright tart magnificence.  Then when I was older, I would take a jar of precious rhubarb preserves to college each fall.  When I was homesick and feeling low, I would pop open the seal to spread some “home” on a thick slab of sourdough toast, feeling much better about the world and my place in it.  Oh yes, rhubarb and I go way back.

Here is a quick, simple dish to start your own love affair with this tart little stalk.  Normally, I do strawberry to make it a little sweeter but I am in love with embracing its acerbity with blueberries, trust me it’s divine.  Make it now before the rhubarb time is gone!

 

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Quick Gluten Free Breakfast – Egg on a Pesto Filled Portabella

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All right, I am going to bring it up: New Years Resolutions.  There I said it.  I’ll let it sit for a few moments…. Okay now that we got the awkward part out of the way let’s get down to it.  I know you want to ignore them and just give up but come on! Let’s dust them off and see what our batting average is this April!  I have more than a few that I am still pretty far away from, but one that I have been really enjoying is the challenge of eating breakfast.   Now I used to live in Manhattan and breakfast was a cup of coffee (if I was lucky) and for a really special day I would have a yogurt.   But this year my health is of the essence which makes getting a healthy and protein/veggie rich start to my day even more imperative.

Wanting to get a good start to your day with breakfast is all well-and-good but what about the time! This is something I battle with on the daily.  I have so much to get done in the morning before I jet to the office.  So lately, I have been wracking my brain to think of grain free, quick, delicious breakfast ideas.  Because, let me tell you, if it isn’t tasty, it really doesn’t matter how healthy or quick it is.

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