Ann's favourite healthy recipes | Ann Ogden Gaffney

RECIPES

Recipes by Ann Ogden Gaffney
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Pressure Cooker RisottoBy Ann Ogden GaffneyCover and lock the pressure cooker lid. Bring to pressure over a medium-high flame. Cook at medium-high pressure for 6 minutes.

Sauteed Rainbow ChardBy Ann Ogden GaffneyMeanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.

French Onion TartBy Ann Ogden GaffneyLet the onions gradually and gently cook down, stirring occasionally, about 25-30 minutes

Corn Zucchini FrittersBy Ann Ogden GaffneyStir the zucchini into the batter along with the reserved corn kernels, the poblano pepper, the shallot, and the cilantro. Let sit 10-15 minutes to thicken. Taste for salt.

Corn and Pine Nut Stir FryBy Ann Ogden GaffneyIf you don’t want to shuck fresh corn, you can make this with frozen, just remember 1 ear of fresh corn= 1 cup frozen kernels.

Tomato Upside-Down CakeBy Ann Ogden GaffneyWhen you put the tofu mixture into the bowl, blend the first ¼ cup of water you plan to use for the batter in the dirty blender. It will not only get any remaining batter off, it will clean your blender blades as well!

Caprese SaladBy Ann Ogden GaffneyMake the salad: Arrange the tomato pieces around the outside of a plate or platter, overlapping as you go. Do the same with the mozzarella slices, slightly overlapping the tomatoes.

Watermelon Lime GranitaBy Ann Ogden GaffneyIn the vase of a blender put the cubed watermelon, the lime juice, and sugar to taste. If the watermelon is very sweet you won’t need to add more than a tablespoon.

Grilled Gravlax Salmon with Warm French Lentil SaladBy Ann Ogden Gaffney

Heat the grill until very hot. Remove the salmon from the dish and with paper towel, wipe off as much of the dill mixture as possible, particularly on the skin side.

Pan Glazed TofuBy Ann Ogden Gaffney

Pan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible.

Sourdough CrepesBy Ann Ogden GaffneySourdough crepes are an easy dare I say perfect way to use up leftover starter from the baking process. You can eat them straight away or make a batch for the freezer.

Creme Caramel, FlanBy Ann Ogden GaffneyCrème caramel, flan, whatever you call it, is the best comfort dessert. Naturally gluten-free yumminess it’s so quick and easy to make!

Flourless Orange Almond CakeBy Ann Ogden GaffneyThis deliciously moist flourless orange almond cake is easy to make and naturally gluten-free! Who could ask for anything more?

Easy Seafood GratinBy Ann Ogden GaffneyEasy seafood gratin is a slightly updated version of a favorite recipe in the ‘soothing’ chapter of my James Beard-nominated cookbook.

Whole Wheat Sourdough BreadBy Ann Ogden GaffneyHomemade wholewheat sourdough bread is about as delicious and as natural as it gets since you’re literally pulling wild yeast out of the air to make it.

Roasted Garlic CauliflowerBy Ann Ogden GaffneyRoasted garlic cauliflower is quite simply delicious. The rosemary in combo with the sweetness roasting gives the cauliflower florets and the garlic lends real Italian flair to this wonderful low-carb side.

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