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October 11, 2017 / 9 comments

Chickapea Mushroom Ragu Gluten Free Pasta
October 11, 2017 / 2 comments

Onion Soufflé
October 9, 2017 / 3 comments

Fusion Pepper Chicken
October 1, 2017 / 10 comments

Gluten-Free Lasagna
September 23, 2017 / 65 comments

Coq au Blanc
September 20, 2017 / 4 comments

Pistachio Pesto Chicken Salad
September 19, 2017 / 4 comments

Pesto Skyr Tomato Bliss
September 18, 2017 / 7 comments

Paleo Sloppy Joes
September 17, 2017 / 1 comment

Whole30 Caesar Salad
September 17, 2017 / 1 comment

Sheet Tray Breakfast
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Tuna Niçoise. I love an entree salad, and it’s sort of my superpower. There is no shortage of unimaginably delicious combinations, but it always begins with amazing greens. In Chicago I’m lucky enough to get my greens from a local urban farm and greenhouse that churns them out all year long, and it’s a pretty sublime way to begin. Next add a protein (unless you're vegan) and then plenty of vegetables. Delicious with my Marinated Onions, and add a delightful surprise like these purple potato crisps. Don’t forget to fill in with items like olives, goey eggs, avocado and other bits of loveliness. To keep it seasonal consider adding slices of pears and hunks of beets or roasted squash. This is one idea of a salad I love but use the framework and your most loved ingredients or whatever is local and in season and create your own masterpiece. This salad is special enough for a party and divine for a weeknight dinner. I'm pretty crazy about this dressing--I love to take the classics and update them to make them Whole30/Paleo. Niçoise eating, with a twist, and most of it is do-ahead! This recipe, along with all my recipes are on my blog. To get there, click the link in my instagram profile and then search from there. I Arrived in Los Angeles late last night and having a busy 48 hours visiting my son, ill keep you updated where we’re going on the stories. For me, cooking is magic. It’s Saturday, a perfect moment to get a pork shoulder on the bone and slow roast it in your oven. I'm not an Insta pot or slow cooker gal--my favorite tool for slow cooking is the oven. And I’m not criticizing anyone that is…I’m just saying that there is no substitute for the magic that happens in the oven with this unimaginably delicious pork shoulder which happens to be incredibly simple. The other day on the stories I shared my journey of making this, and so many of you were interested in the outcome, so: here it is, and it is quite simply perfection! You can’t cheat this process if you want crust like this. Join me in making it the old fashioned way and let me know what you think. Be sure to tag @nocrumbsleft and #nocrumbsleft so i can find you and join in the fun. Cooking is magic and it soothes the soul, so bring your people together and enjoy it as group. Today I take off for ten days out of kitchen; first stop Los Angeles, to see my son, who is the other nocrumbsleft's kid, and then to NY to see the sights and sounds! I’ll be sharing everything both on my stories and live. Many of you have asked about meetups and there’s a one in New York City Sunday, October 22 so message if you’d like to be a part of one. This Whole30/Paleo recipe is on the blog along with many other fantastic ones, click the link in my profile to find more. Salmon for breakfast. Is it just me, or does anybody else like salmon for breakfast? I am happy to grill 365 days a year and there's nothing better than cooking outdoors. People always ask why my salmon tastes so much better. Partly because I get the freshest, most local salmon. A dish is only as good as its ingredients, so it matters where you get it. I’m delighted to get mine from @dirksfish in Chicago. You are bound to have someone spectacular in your area too. I delight in doing business with my hometown foodies. When you start with the best and freshest fish, then all you need is a bit of olive oil, salt and pepper. On a clean, well oiled grill, place your salmon skin side down. Flip after 4 minutes - and here’s a great tip: gently remove the fish leaving the skin on the grill. I’m happy to be sponsored by @chickapeapasta and what better way to serve it than combined with one of my magic elixirs, like this Mushroom Ragu. This gluten-free, organic, chickpea and lentil pasta has a nutty goodness and the combination of dry Chanterelles, Crimini and shiitake mushrooms then combined with a bit of sherry, marinated pearl onions, well…it’s divine! It's non-gmo, has a low glycemic index and is a superfood with lots of protein. To take the flavor up a notch, I made a homemade vegetable stock and boiled the pasta in it. Soaking the chanterelles left me with a magic elixir. I finished the Ragu with a bit of the vegetable broth pasta water-- another magic elixir! A wonderful and healthful way to finish off the sauce. It's great topped with parmesan. Delicious! #Sponsored Onion Soufflé! Utterly delicious! And guess what? I'm over @thefeedfeed stories today with my bi-weekly show, "Tips with Teri," doing a step-by-step of how to make this bit of heaven. Please check it out and tell me what you think. This soufflé is absolutely perfect for Thanksgiving, and it’s a dish I do every year. There are two versions: gluten free and regular. I’ve also got some amazing tips—including most of the recipe can be done ahead, then assembled and baked the day of. The complete stories are over @thefeedfeed, so follow along on their stories and be sure to report back to me! If you aren't familiar with the stories, then message me and I'll talk you through it. Last chance giveaway for the coffee/tea pots, so check my stories for the details. I'm excited to be sponsored by my friends @IcelandicProvisions. I think you pretty much know I am crazy about their Skyr and this perfect autumn dinner dish is a home run! Think of Skyr as a cousin to yogurt, but more delicious, more healthful, with less sugar and more protein. I start with the Skyr and pair it with a perfect spice blend including caraway, coriander, Aleppo pepper, paprika, garlic, ginger and turmeric. Then I marinate chicken thighs in the combination overnight and roast in the oven until golden-brown and bubbly. Absolutely scrumptious! We loved this dish so much that we made it three times in one week.  @IcelandicProvisions is the best is because it's the only real Skyr in the US that uses heirloom Skyr cultures that go back centuries in Iceland. Cultures are what define Skyr and give it its rich, creamy taste and texture. As a cook, this weight and texture makes Icelandic Provisions Skyr a magic elixir and the reason I partner with them again and again. Check the stories for a step-by-step of this delicious dish! #icelandicprovisions #sponsored

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