Cookbook Club: A Holiday Menu Inspired By The Gluten-Free Grains Cookbook

I inherited my love of entertaining from my mother and her mother before her. Their balance of grace and hospitality inspired me to experiment in the kitchen and to share my table. This passion for sharing and bringing people together is the heart of my book, The Gluten-Free Grains Cookbook.


Cauliflower Salmon Chowder (with Dairy Free Option)

the man who keeps my spine and me in tip-top shape, Dr. Alex, recommends this Cauliflower Salmon Chowder for the Omega 3's found in the wild-caught salmon. These help prevent irregular heartbeat, reduce inflammation, and they reduce the risk of stroke. The Rustbelt Farmer picked romanesco instead of cauliflower, since all the cauliflower was wrapped in plastic. Either will work, so make the choice that's better for the planet, and enjoy your bowl all the more. Here's to warming soup bowls on the drearier days!


What To Make With Leftover Stuffing: Stuffing Latkes with Salmon, Crème Fraîche & Capers

I closed Instagram. Instagram with its beauty and inspiration and mindless scrolling. Instead, I finally braced myself for the news- those stories I had been keeping safely at my periphery, understanding the gist but not digesting the magnitude. Oh the painful symbolism of oppressed natives while the rest of us feasted on plump turkeys and ate gluttonously on potatoes and cranberries and buttered rolls and enough pies to populate a corner bakery. I was complicit. I wanted to be cocooned in the warmth and comfort of my holiday, but I couldn’t shake the nagging feeling.

What To Make With Leftover Stuffing: Stuffing Latkes with Salmon, Crème Fraîche & Capers //

Then I shared a meal with one of my friends who feels closer to me than most blood relatives, a friend who has more fight in her than many brave lifetimes combined. There was a tinge of cynicism to her, the final burn at the end of a long, oiled rope. She’d been fighting and fighting against so many of the same issues facing the “water protectors” at Standing Rock, except her fight was in our backyard, and no one listened. 

What To Make With Leftover Stuffing: Stuffing Latkes with Salmon, Crème Fraîche & Capers //

On the surface, this corner of the web seems like just a space for food, for recipes, for entertaining, but my interest in food has always been more than the way ingredients come together. Food is a basic right. It’s a unifier, a language, a way to commune, to learn, to share, but water, water is even more. It’s fundamental, a life source. But they are all in jeopardy, suffering attacks from every angle, usually from those who will be the last to suffer the losses. 

What To Make With Leftover Stuffing: Stuffing Latkes with Salmon, Crème Fraîche & Capers //

This plate is about leftovers. I wish the narrative it inspired was cheerier, was about continuing the warm, cozy cocoon of Thanksgiving, but the thing is, the threads of that cocoon are tenuous. This story is one of picking up the pieces, of salvaging the more admirable bits and not wasting them. We, who have so much, need not waste. We need not waste our food, our riches, our power, all for the ability to oppress. We must pick up smaller pieces and build more, create sustainability. 

What To Make With Leftover Stuffing: Stuffing Latkes with Salmon, Crème Fraîche & Capers //

If I were the biblical sort, I’d reread of the symbols promised to signal the end times. If I were in a poetic mood, I might turn to Victorian fears of good versus evil because these days can feel so blindingly hopeless, and yet, I have to believe in some lingering optimism, that the remnants will create something completely new and promising. When we face restraints and limits, our true creativity and possibilities must rise.

Make stuffing into latkes. Then take a stand on not just the news-glorified protests, but take a stand on those issues that creep to the edges of your backyard. Admittedly, I’m still figuring out where to direct my attentions, but in the meantime, I’ll be donating to those who are braver than me, to those who stand up for me even without knowing my name.

Here’s to remnants becoming inspiration.

Quelcy Signature 

Stuffing Latkes with Salmon, Crème Fraîche & Capers

About this Recipe: Perfect for serving brunch after a big holiday gathering. Mix in leftover mashed potatoes or sweet potatoes for variations on the leftovers theme, using 1 egg for every 2 cups leftovers. 



Peach Ceviche for a South American Inspired Summer Picnic

Much like a baby toddling on two legs for the very first time, the first steps toward a goal are often the heaviest, scariest, most daunting steps of all. However, once that toddler leaves the safety of leaning on the couch or clinging to grown-ups’ legs, that little one erupts with an unstoppable energy.

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My inner perfectionist is like the hesitant toddler, leaning on ideas rather than taking that first scary step towards forward movement. I’m trying to change this, to really try for what I want and risk failing instead of risking regret. I just have to decide to do something, and so many times, I pass that first hurdle only to realize it was never a hurdle at all.

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For so long, I lumped ceviche into the “that seems complicated” category, or the “leave it to the restaurants” category, but as my South American Inspired Picnic approached, I just decided to make ceviche. It turns out, it’s stupidly simple. The recipe practically prepares itself. Though my other ideas and dreams are not as hands-off, there is something to be said for just deciding to make something and taking that first step.

So here’s to plantain scoops of citrusy fish, with bursts of fresh, summer peaches and dreams of owning a venue, of farm events, of pickling classes, of healing gardens, chef dinners and floral crowns…. or whatever dream is keeping you clinging to a couch. Let’s all just go for it (and then remember to nudge each other along the way)!


Here’s to the first steps!