Fluffy pancakes topped with nutty brown butter and boozy apricot syrup.

 

In keeping with both the contest theme, gluten-free baking, and corn’s south-of-the border connection, I decided to add quinoa to the mix. Some roasted corn, sharp cheddar, and finally scallions, deepen the layers of flavor.

 

These puffs are like the best doughnut holes you’ve ever eaten.

 

A little avocado goes a long way in a smoothie, lending a silky smooth texture that words can’t really do justice to.

 
 
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