Food & Drink

The days are getting longer and the temperatures are rising. It’s time for lunch on the patio, dinners by the lake and menus rich with the season’s best variety. With fresh fruits and vegetables, salads take on creative twists with bold flavor combinations.

Go gluten-free with no remorse. Yes, gluten-free foods can taste great. Try soups, sandwiches, pizzas, pastas, cakes or something adventurous like Venezuelan arepas. Surprise your taste buds with the gamut of gluten-free eating available in the southwest metro.

Not only is Vicki Eide a traditional naturopath, guiding people towards safe, natural ways to a healthier lifestyle, she’s also a self-described “cookie monster.” Eide’s cookie obsession, however, was hampered by her gluten sensitivity.

Like thousands of kids, Emma Snuggerud, 13, is counting the days until summer camp. Like thousands of camps, there will be swimming, archery, bonfires and night games—but unlike other camps, Snuggerud’s week-long fun fest won’t include gluten.

Scorecasting: The Hidden Influences Behind How Sports are Played and Games are Won -by Tobias Moskowitz and L. Jon Wertheim
Recommended by Andrea Smith

Nothing says spring like a gin and tonic. Sometimes I get bored with the same old version, so here is my spin on the classic.

Cucumber-Rosemary Gin and Tonic
Serves 1

Whether for breakfast, lunch or dinner, eggs rank not only as nutritional powerhouses, but as terrific tasting meal makers, too. Loaded with protein and low in carbs, eggs are filling.

Robinson Alone
By Kathleen Rooney

Recommended by Lee Burkhalter

The Gozio Gold Esprit is a rich, orangey-almond masterpiece made from Gozio Amaretto, vodka, rum, orange liqueur, and sweet and sour mix, and served over ice in a rocks glass. A perfect way to swing into spring.

Ingredients:

Beer drinkers are serious about their beer. And these days more people seem to be beer drinkers. Local craft brews have amassed a passionate following. Enthusiasts cite beer descriptions with encyclopedia-like fastidiousness.

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