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About Gabrielle Myers
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Blog postPlease click on the link below to watch this fun video recipe:
youtu.be/G2U8inKHSs0
Please like the view and subscribe to my YouTube channel! -
Blog postPlease watch this video in which I show you how to make this recipe:
https://youtu.be/t-9wFB_B3xA
1 pound, grass-fed, preferably organic, ground beef
1 cup small diced oyster mushrooms
10 Castelvetrano olives, finely chopped
1 tablespoon mustard
1 tablespoon smoky paprika
1 teaspoon Siracha or similar hot sauce
¼ teaspoon black pepper
1 teaspoon lemon zest
½ teaspoon sea salt (or to taste)
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Blog postServes 4, as a sauce/condiment
Check out this video which walks you through how to make this end of spring seasonal sauce:
https://youtu.be/XBN_nJRdFq0
1 cup fresh cherries, washed and cut in sixths
1 teaspoon olive oil
¼ cup balsamic vinegar
¼ cup chenin blanc or sauvignon blanc (or any dry white wine)
½ teaspoon crushed garlic
1 teaspoon lemon zest
1 ½ teaspoons yellow mustard seed
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Blog postServes 4-6
Check out the video below which walks you through how to make this fresh spring sauce:
youtu.be/Hnct6cTDSLc
1 cup fresh peas
1 tablespoon lemon zest
1/2 cup extra virgin olive oil
1 tablespoon fresh mint
¼ teaspoon sea salt (plus sea salt to cook and cool the peas)
1. Fill a medium-sized pot with filtered water (or tap if necessary) and place it on the stove. Turn the heat on high until the -
Blog postPlease watch my YouTube video which walks you through how to make this sauce: https://youtu.be/3rfVQ3GQXPs
Serves 4
The strawberry, often assigned the role of a dessert star or fruit bowl favorite, deserves more attention in the main entrée section as a secret weapon in sauces. The acidic and sweet dance of fruit in a savory dish creates a dynamic and complex flavor scale. Roasting the berries generates a depth of favor, slight give, and caramelized hint tha -
Blog post(Serves 4-5 as a entree sauce)
There are just a few ingredients that singly sing as strongly to winter’s bounty as blood oranges and fennel. When I was a little girl growing up on the East Coast, when the freezing rain would not turn into snow and the cloudy light would not give into sun, I would dream of fleeing this darkness to a land where at least humans could cull food from the earth no matter the time of year. In my early 20’s I was lucky enough to save enough money to make m -
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Blog postServes 4 as an entree/meal or six as an appetizer
This recipe calls on the earlier blog recipe for Chive and Sage Cornbread, and dresses it up into a savory meal. You can serve this dish for brunch, lunch or dinner, it is delicious warm or cold, and nothing beats it flexibility. While the ingredients here work so well together, you can easily play with this base recipe to express your seasonally creative side. Consider substituting the herbs listed below with pea green in the spring -
Blog postServes 5-6
The soft crumb and tender moisture of cornbread is unmatched by any other bread. For winter festivities this bread can easily be made into savory stuffing, served as a side to an entrée, or sliced in half lengthwise for a post-celebratory sandwich of leftovers. This recipe elevates the usual cornbread by adding honey and freshly harvested herbs, which infuses the bread with a sweet floral aroma and taste.
So m -
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Blog post(Yields 20 medium-sized cookies)
The great benefit and sometimes soul gripping pain of the gluten and dairy free diet often revolves around the dessert dilemma. In most restaurants and cafes, the only options rest in fluffy flour-based and tongue coating dairy rooted sweets. If lucky enough, those with these food allergies might encounter fruit-focused sorbets or a cup of berries (usually not seasonal at all and pretty tasteless). In many ways, for all of the exploration and fusion -
Blog postServes 4
Today I went to the farmers’ market, tempted by the end of summer tomatoes, peppers, squash, berries, and grapes that hit northern California in abundance in early October. While a few vendors sold baskets of strawberries, this one organic farm had the small, vine-ripened strawberries at the peak of ripeness.
&nbs -
Blog postSage-Roasted Plums
(Serves 5, at 3 plum halves per person)
One of my favorite summertime experiences is how, over the course of a few months, green, firm plum globes swell into dark purple fruits. Every year the miracle of growth hits me when from what was once barren branches, then cascading flowers, then green leaves, then tiny knobs of fruit, finally such tender, -
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Blog post(Serves 4)
In summer’s height, you can walk into a garden and the abundance will hit your fingers as they strike tomato, pepper, eggplant, squash, fig, and basil. The challenge built into summer cooking is what to cook tonight and what to put off cooking until tomorrow. Beans and cherry tomatoes ripened on the vine naturally grow alongside basil leaves. By adding in preserved lemons you bring a bright, briny unami kick to the summer flavors.
Fresh gree -
Blog post(Serves 4 as an entrée protein)
When the summer’s sun casts down upon your body, and you are sweating and craving something to cool yet awaken you to the ecstatic mystery of flavor, make this dish. Poached scallops are a quick protein to prepare, and as long as they are fresh, their softness will sing to this mouth-igniting sauce. Castelvetrano olives’ briny base and floral fresh oregano’s floral hi -
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Blog postSpice-Infused Crispy Polenta Cakes
(Serves 6-7 as an entrée)
Once you start exploring beyond the wheat-diary duo overemphasized in most American diets, gluten and dairy-free friendly carbohydrates come in many forms. The ancient polenta strain of corn has been cultivated in Italy for centuries, and this ancient -
Blog postIndulge in a moist and flavorful cake without worrying about the negative health benefits associated with diary products and nutrient deprived flours. This cake delivers all of the alluring tastes of a dairy-rich dessert by creating a similar taste and texture with other ingredients. This is a dessert recipe that is actually healthy for you, except for the sugar! The antioxidant packed tangy combination of raspberries and chocolate backed with the mouth melt of sugary
Titles By Gabrielle Myers
