Archive | March, 2013

Simple Dishes: Baked Sole w/Fennel+Lemon

17 Mar

fennel sole - plated

Whole Foods had a big sale on wild sole last week, which inspired me to think of an easy way to eat a lot of the delicious fish.  I happened to have a lot of fennel in the fridge, and so I experimented with cooking the sole and fennel together — and discovered our new favorite way to cook sole!  The fennel and lemon pair perfectly with the fish.  Baking the fennel brings out a lot of the vegetable’s flavor and sweetness, and the lemon and garlic add a nice zesty quality to the dish.  The sole is so moist and flavorful!  This dish should typically serve about 4 people, especially when accompanied with another side vegetable, but, truth be told, it was so light and delicious we ate the whole thing when I made it last night!  This recipe will be a nice addition to my work-week dinner roster, as it is so simple to make and healthful, too!

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Gluten-free French-style Anjou Pear Tart

3 Mar

pear tart - slice

This French-style Anjou pear tart is the perfect light and fruity dessert to serve when you have brunch or dinner guests.   Not only is the tart gorgeous and delicious, it is very simple to make.  Before our gluten-free days I made this tart quite often, but once we went off gluten I stopped, for obvious reasons — no more flour in our lives!  I recently started to experiment with gluten-free flour, however, and I discovered that this tart works just was wonderfully gluten-free.  We love that the tart is mostly pear — the crust is thin, buttery and flaky.  Instead of regular sugar I use organic coconut palm sugar, which is low-glycemic, and I try to buy apricot jam or preserve with the least amount of sugar per serving.  If you are looking for a simple and beautiful dessert to serve the next time you have company, do try this tart!  I like to make the dough the night before.

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