This recipe was inspired by my favorite restaurant in Boulder called The Kitchen. My 4 year old loves this dish and calls this “the yellow one” because of the turmeric. I sneak turmeric in wherever I can. It’s a potent anti-inflammatory and antioxidant, and is one of my favorite healing spices.
This is a nice, light summertime dish. It’s my go-to for a picnic, but also makes a quick lunch. I like to serve it with my new favorite almond flour tortillas from Must B Nutty or homemade wraps. It’s also good with Mary’s Gone Crackers, which are gluten free but not grain free. Or serve it inside half an avocado or with lettuce boats.
Cinco de Mayo is just around the corner… but if you’re anything like me, you’re celebrating this weekend on Nueve de Mayo. I’ve been making this recipe for carnitas, or pulled pork, consistently for the last 3 years now. If you’ve been to our annual fiesta, you know what I’m talking about. And you’ll see it again.
This is an awesome recipe from one of my favorite chefs, Tyler Florence. His food is usually simple and he uses ingredients I wouldn’t always think to combine. This one also works great as an appetizer, and is a nice alternative to a cheese and salami tray. I use gluten free organic tamari, and coconut oil instead of vegetable oil. For a dairy free version, you can substitute cashew cream for the yogurt.
I found the original recipe online at Julia’s Child, and modified it by using rice flour instead of flour to make it gluten free. I also substitute coconut oil for the olive oil. I love olive oil, but never use it to fry or with high heat because it breaks down. This dish hits the spot served with steamed artichokes when they’re in season, zoodles, or crisp steamed broccoli.