Rhubarb Salsa

Rhubarb Salsa | GNOWFGLINS.com

Every year at this time my kitchen and freezer overflow with rhubarb-laden goodies: classic rhubarb crisp, rhubarb cookies, rhubarb bread, rhubarb jam, rhubarb marshmallows… My favorite use for rhubarb isn’t a sweet dessert, though — it’s this scrumptious rhubarb salsa. [by Kresha Faber]

Strawberry Syrup

Strawberry Syrup | This strawberry syrup contains no undesirables! Kiss those conventional syrups goodbye and say hello to this deep, real strawberry flavor made from in-season strawberries. We love this syrup as a topping to pancakes, ice cream, cake, or simply eaten right off the spoon. | GNOWFGLINS.com

This strawberry syrup contains no undesirables! Kiss those conventional syrups goodbye and say hello to this deep, real strawberry flavor made from in-season strawberries. We love this syrup as a topping to pancakes, ice cream, cake, or simply eaten right off the spoon. [by Katie Baldridge]

Garlic Scape Pesto

Garlic Scape Pesto | Scapes are the tall stems and unopened flower buds of certain hard-neck varieties of garlic. It's important to snip them off before the flowerheads mature, so the plant will direct more energy into developing its own garlic bulb. Then of course, eat the scapes! My favorite way is this pesto, which accompanies pasta, chicken, salmon, potato salad, and burgers beautifully. | GNOWFGLINS.com

Scapes are the tall stems and unopened flower buds of certain hard-neck varieties of garlic. It’s important to snip them off before the flowerheads mature, so the plant will direct more energy into developing its own garlic bulb. Then of course, eat the scapes! My favorite way is this pesto, which accompanies pasta, chicken, salmon, potato salad, and burgers beautifully. [by Kresha Faber]

The Tastes of Thanksgiving: Cheese and Soaked Crackers Tray

Pumpkin-Pie-Cranberry-Walnut-and-Stuffing-inspired-Herb-Cheese-Spreads

Do you need to take a dish to your Thanksgiving family meal or other gathering? Why not put together this appetizer tray featuring three cheese spreads inspired by the traditional flavors of the season, and two types of soaked crackers to go with them? Yum! [by Lindsey Proctor]

Rhubarb-Walnut Muffins with Rhubarb Jam

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What to do with rhubarb? Abundant and beautiful, many (including me) pass up using it year to year because we don’t know what to do with it. Here are two GAPS-friendly, honey-sweetened, nourishing recipes to help you use it up — a tart rhubarb jam and moist, rhubarb-walnut muffins.

Real Food Chocolate Buttercream Frosting

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This frosting is to-die-for. You do the math: Real butter + real cream + real mineral-rich, tasty unrefined sugar = really super good frosting. I advise caution. You won’t be able to stop licking your fingers, the bowl, the cake and anything this frosting touches.

A Big Batch of Cultured Butter

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I’m at my friend Shannon’s Nourishing Days blog today, sharing how I make a big batch of cultured butter. How is this different than my cultured butter in the food processor? For one, it is a bigger batch, like 7 to 8 times bigger — instead of yielding 1 pound of butter, I get between 7 and 8. I like this because I can make more butter less often which equals less work. :) I also employ another time saver — culturing the cream while it’s still in the milk.