This is a favorite combination of flavors that reminds me of when I lived in Friday Harbor on San Juan Island, Washington.  In 1993, I worked in a restaurant called the Springtree Cafe at the top of the hill, owned by Chef ‘Jimmy Butter’.  He had a very simple and clean style of cooking and was renowned on the island.  This is a simple recipe that is full of fresh flavors of spring that is sure to be a crowd …

Read on »

 
(original recipe by Chef Rebecca Goldfarb – adapted by The Gluten Free Bistro)
Ingredients:
12″ Gluten Free Bistro pizza crust (slightly de-frosted) OR 1 Gluten Free Bistro dough ball, rolled out and par-baked (according to package instructions) For information wwww.theglutenfreebistro.com.
1 granny smith apple, peeled 
1 yellow onion sliced thinly
5 fresh thyme sprigs, stems removed, plus more for garnish
Salt and Pepper to taste
2 tbs butter
4 oz Italian Fontina cheese, finely grated
 
Directions:
In a saute pan melt the butter and add the onions over low-medium …

Read on »

Check out these three easy appetizer recipes:
Roasted Red Peppers and Italian Sausage
Prosciutto Wrapped Dates
Tandoori-Spiced Chicken Skewers
Roasted Red Peppers and Italian Sausage

Ingredients:
5 Italian Sausages
1 jar roasted red peppers
1/4 c stone ground mustard
1/4 c goat cheese, room temperature
Directions:

Cook the Italian Sausage until done, let rest.
Use a small cookie cutter, like the star one I used here, and cut 25 stars out of roasted red peppers.  [Save the remnants for the next recipe to follow]
Mix stone ground mustard and goat cheese together.  Put …

Read on »