Monthly Archives: May 2013

“Small Bites” Allergy-Friendly Cooking Class

Elawa Farm panoramic

Here we go again! This might just be my favorite class yet… 🙂 Always free from gluten, dairy, egg, soy, tree nuts, peanuts and corn!

Millet Polenta with Red Pepper Peperonata


Stuffed Grape Leaves

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Falafel Skewers with Mango-Lime Sauce

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All wonderful for the warm weather months!


Saturday, May 18, 2013



Elawa Farm

1401 Middlefork Rd

Lake Forest, IL 60045

Sign up here:

See you in the kitchen!


Go Ahead Honey, It’s Gluten Free!: Mash, Puree & Coulis Round-Up


Just a couple of entries this time around – must be all that sun and warm temps drawing people outside to enjoy the beautiful weather! 😉

We’ve got an Avocado Dressing submitted by Connie Cinnamon…

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And a Roasted Cauliflower Mash submitted by yours truly…


If you’re interested in participating in the May edition of Go Ahead Honey, It’s Gluten Free!, head on over to Gluten Free Easily, hosted by Shirley Braden where the theme will be “When You’re Grain Free and Feeling Like A Nut, But Can’t Eat Nuts!”

Spring is here!


And you know what that means…


…time to cut the grass!! 😀

I recently took on a new position: Chef-In-Residence at Elawa Farm in Lake Forest, IL. I’m excited to be able to cook and bake using vegetables grown right on the premises. For now we’ve got some super peppery micro-greens that will kick the socks off your tastebuds!

I don’t know about you but when the hot weather hits, I tend to not use my oven as much. This is that quirky time of year here in the midwest when you can get July temps one day and then a typical cool spring day, which makes this Roasted Cauliflower Mash an ideal side.


1 head of cauliflower
5 Tablespoons extra virgin olive oil
5 Tablespoons chopped parsley
1 heaping teaspoon capers
Zest of ½ a lemon
Black pepper

1) Preheat the oven to 400°.
2) Cut the cauliflower into small florets, rinse and place in a baking dish. Drizzle the olive oil over the florets and generously season with salt and black pepper. Toss well.
3) Bake in the oven until the edges have turned brown, approximately 40 minutes, stirring once halfway.
4) Using a fork, lightly mash the roasted cauliflower.
5) Roughly chop the parsley, capers and lemon zest. Add this and a generous drizzle of olive oil to the cauliflower and toss.
6) Taste for salt. Can be served warm or at room temperature.


As always, free from gluten, dairy, egg, soy, tree nuts, peanuts and corn!



Connie Cinnamon’s Avocado Dressing

Looking for a healthy, yet creamy dressing or dip? Try this Avocado Dressing submitted by my good friend, Connie Cinnamon. I used it to dress a red lettuce, strawberry and cilantro salad.
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Thanks for contributing to our Gluten-Free Roundup, Connie!
1 ripe avocado
3 tablespoons EVOO
3 tablespoons fresh lime juice
1 tablespoon water
salt and pepper
Puree and chill.
Doesn’t get any easier than that!
As always, free from gluten, dairy, egg, soy, tree nuts, peanuts and corn!