Overnight buckwheat pancakes with fruit syrup

Overnight buckwheat pancakes, April 2011

My husband loves buckwheat pancakes and I love anything raised with yeast, so these are a two-for-two winner at our house. The recipe, a new discovery that might become a standby, makes dark, flavorful yet light-textured pancakes. Because buckwheat is so high in protein—as a matter of fact, it’s one of the highest protein plant foods—these cakes are exceptionally satisfying. Also, buckwheat is naturally gluten-free.

Corn pudding recipe

Corn pudding, April 2011

This rich, satisfying, and simple corn pudding is a crowd-pleasing side dish with ham.

A festive spring menu—roast lamb

Leg of lamb, olive oil mashed potatoes with wilted greens, and glazed carrots, April 2011

For a festive spring get-together or Easter Sunday dinner, leg of lamb is an easy and delicious main dish. This menu features a rosemary, garlic, and salt-rubbed lamb; glazed carrots; and mashed potatoes with wilted dark greens. Add rolls and dessert of your choice to round out the meal.

White bean dip and pita wedges

White bean and artichoke dipwith pita wedges, April 2011

This dip has been a favorite of mine going back several years. Serve with the toasted pita wedges as in the recipe, or with purchased pita chips. Also included in this post is a recipe for delicious, crusty gluten-free pita bread.