Shining light on a barbecue staple
Why is pasta salad totally the overlooked “step-sister” of a BBQ spread? For some reason, it is a dish I am constantly passing by and never craving. When a client recently mentioned how much he loved pasta salad it triggered me into a train of thoughts that came to the realization: pasta salad not only provides us with a way to still enjoy one of everyone’s favorite dishes in the summer without sweating our butts off, but it is freaking delicious, and extremely versatile. So, I naturally got in the kitchen, and got cooking. Safe to say, I will no longer be overlooking this side at summer cookouts.
Gluten free stuffing side for Thanksgiving
Without a doubt, my favorite dish on a Thanksgiving spread has always been the stuffing. The thing I love most about this side, besides the fact that it is basically just carbs moistened (yep, I said it) with flavor of other ingredients and chicken broth, is that every family makes theirs differently. No two houses make their stuffing the same; some (me) feel passionately that no stuffing is complete without sausage, some dice the bread so small it is a somewhat carb filled mush, and some throw some things in there that honestly boggle my mind. No matter the recipe, stuffing should be included on every single forkful of turkey eaten during the Thanksgiving meal. In our house, the stuffing has always included the same key ingredients: sausage, pecans, apples, and celery. Each bite includes the perfect mix of sweet and savory with also the somehow crunchy and also moist bread. While most stuffing dishes are an absolute no-go for anyone avoiding gluten, this version features my favorite gluten free bread, Canyon Bakehouse, making it an approved dish for all types of celiac relationships.