Month: April 2012

Sand Cake

This ancient cake owes its name to its texture, due to roughness of the corn meal. It was traditionally made in the springtime in the countryside near Venice, when people had run out of wheat flour after the winter, and fresh eggs were abundant. Its ingredients makes it naturally gluten-free.  Ingredients: (serves 10)   Sp  V  …

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Asparagus and Tomato Salad*

Asparagus keep playing their star role in Farmers’ Markets while tomatoes and basil are making their first appearance. Since their overlapping season is short, let’s give them a chance to perform together in this appetizing salad. Ingredients: (serves 4)  Sp  V  B  Gf (with brown rice) 1 lb. green asparagus, blanched 1 cup cooked white …

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