After many years, panna cotta is no longer my nemesis. I now make this regularly as it is light, fresh and a great way to use our abundance of goat-milk.
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One of my new favorite ways to use pesto is to make an easy 'vinaigrette' for summer fresh salads and roasted veggies.
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This dish was created as a way for fishermen to make a basic stew from the 'undesirable' fish and seafood that was rustic and delicious.
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This is my gluten-free interpretation of the classic French dessert that normally features black cherries.
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