Posts made in August, 2016

Hello ASU

Posted by on Aug 11, 2016 in New | 1 comment

maddy dinner picShe is off.. and we are running moments over and over,

maddy 9 months (2)

and over!

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Clafoutis En Bordes

Posted by on Aug 9, 2016 in Desserts | 0 comments

Coco & Henry 13th

One summer when MP and I were home exchanging in France near Toulouse, he fell in love with the French classic summer fruit dessert, Clafoutis.  That particular summer in southwestern France, he ordered the laid-back rich dense baked custard poured over sweet red cherries. The pudding-like batter bakes around the fruit in golden brown crevices making it a cozy, relaxed dessert freely given over to any peak-of-the-season fresh fruit.

Food and Wine’s Ode to Paris piece grabbed my attention when MP brought home a carton of huge dark cherries to pit and polish off.  “Bucking tradition” the pastry chef included almond flour, adding texture to the homespun beauty.  We certainly enjoyed Belinda Leong’s version, but our memory was a less sweet style.

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Because the batter is eggy and creamy little flour is called for; which in my mind is one of the easiest sweets to make gluten-free. I simply made a few swaps including almond flour or meal and gluten free flour.  My fruit of choice for the thinner, less sweet and gluten-free dessert was—you know it—glorious rich biblical figs.






En Bordes sign

“There are treasures to carry away in this land, which has not found a spokesman worthy of the riches it offers.”

--Paul Cezanne

Clafoutis En Bordes


  • 3 Tablespoons melted butter
  • 12 ounces fresh ripe fruit cleaned and quartered or halved
  • (cherries, figs, nectarines, apricots, plums or peaches, etc.)
  • ¼ cup gluten-free flour
  • ¼ cup almond flour or meal
  • 1/2 cup plus 2 Tablespoons cup sugar, divided use
  • 3 large eggs
  • 1 1/4 cups milk
  • Pinch salt
  • 1/4 teaspoon almond extract
  • 1 vanilla bean split, paste scraped with a sharp knife
  • Confectioners' sugar


  1. Preheat oven to 350 degrees F.
  2. Butter the bottom and sides if a 10-inch shallow baking dish or skillet with butter.
  3. Sprinkle 2 tablespoon sugar over butter.
  4. In a blender or food processor, combine flour, almond flour, 1/2 cup sugar, eggs, milk, salt, almond extract and vanilla bean paste.
  5. Let batter sit for about 10 minutes.
  6. Place fruit cut side up evenly in prepared dish. Top the fruit with another tablespoon of sugar.
  7. Pour batter over the fruit and bake 25-30 minutes. The Clafoutis is done when it is puffed, lightly browned and tests done in the center. Cool and refrigerate until serving time.
  8. Dust Clafoutis with Confectioners' sugar before serving.
  9. Serves 6-8
  10. © Copyright 2016 Peggy Barrett Lunde
  11. All Rights Reserved

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Platter Dinners

Posted by on Aug 4, 2016 in Salad | 2 comments


We dine at home almost exclusively; that means we are certain of what we are eating and that means whole food. For the better part of six years, MP and I have been eating healthy homemade plant-based food, including oodles of the usual fresh veggie fruity suspects—high-quality beans, legumes, grains, nuts, etc.

photo source:PICTIGAR

Never do we stray to chips, green tea ice cream sandwiches, cookies, pie or cake--umm place emoji cheater pie hole face here.

black beans


January belongs to the Daniel Fast and as winter turns into spring and summer more poultry, fish, and wild game finds a place at the table.


Most recently, we struck a deal with Whole30; I boarded that train hesitantly, fearing the big fat fatty dragon.  It nevertheless focusses on whole foods as well, while shunning the aforementioned bean, legume, grain approach.


Dude's Pizza


Neither of us can imagine living without homemade pizza, pasta, or whole grain bread stacked with avocado, tomatoes, and pink peppercorns; but I embraced simple menu planning and will continue adopting bits and pieces as we reset the foodstuffs button from time to time. Take o’so delicious eggs; the incredible edible egg.


Having said all that, quite a few times a week, especially in the summer time, a hefty blossoming platter graces our table accompanied by two plates, napkins, and go-girl green tongs.


For the reason that no two platters appear ever again, there is no recipe per se; by planning ahead, platter dinners are a great deal like creating a flower bouquet; banquet style.


Without rules, there are a few; homemade salad dressings, vinaigrettes, condiments, and sauces guild your bounty.  Learn the basics; shaking up a batch becomes second nature without all the pricey funny tasting bottled varieties hogging up your refrigerator shelves.

Always make more than you need.


Purslane Salad

Secure the freshest and most seasonal salad ingredients, proteins, grains, cheeses, etc. and plan to ‘beef’ it up with delicious items you formerly considered ‘side’ dishes (without the dishes).  Depending on which food plan nourishes your heart and body, use those foods accordingly.



Here is the process as I delve into the crisper drawer—


  • Choose a white platter; it is your canvas.
  • Pick a leafy green, arugula, spinach, or mixed baby lettuces. I have decided 2-3 ounces per person is ideal.
  • Make a dressing that is compatible with your greens and vegetables. For instance, Balsamic vinaigrette is loved by spinach or arugula especially if you’ve got Italian inspired sides like Caprese happening.  Everyone’s pet Cilantro Lime or Ranch pair well with sturdier greens and Mexican styled platters. Lemon Vinaigrette is always safe.
  • Consider adding roasted tomatillo, Romesco sauces, or chimichurri kinds of condiments to add over meats, fish, or chicken elements.
  • Dress your greens lightly and place them evenly near the center of the platter before you let your freak flag fly.
  • Add clusters of grilled vegetables, fruits, steamed or blanched green beans, pea pods etc. in a decorative and colorful way.
  • Tuck a few olives, fresh berries, marinated peppers or pickled guys, like beets here and there.
  • Open, rinse and drain a can of cannellini beans or garbanzos for a protein bump.
  • Hard cooked eggs, avocado, shredded carrots, cherry tomatoes, artichoke hearts, and deli stuff, etc. are rad.
  • Then carefully consider which clusters need more dressing; raw ones of course. Although, roasted Brussels sprouts, peppers, asparagus, squashes, potatoes, yams or other vegetables may have come dressed from the oven or grill on their own.
  • Lastly, place fish, meats, or poultry in a prominent position.
  • Seasonal grilled jewel-like fruit ties it up in a bow.


Make it your own, carry it to the table and bring extra dressing.

Picky people get their own set of go-girl tongs...

Photographs and text used on cococooks belong to me, Peggy Lunde unless linked otherwise.

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Segue to Provence

Posted by on Aug 2, 2016 in Soup | 7 comments


It’s not only the summer heat; patio dinners and simple suppers rule through August.  It may seem as if we’ve eaten acres of tomatoes,


sliced warm from the garden;




roasted, whirled into gazpacho, fanned into Caprese with layers of rich buttery avocado


or wedged between hunks of buffalo mozzarella and aged balsamic vinegar.


Our garden bounty harvest is gone-- only, were not finished yet.


Swathes of heirloom beauties and sweet dolly sized tomatoes line big shallow tubs at the farmers’ market like old-fashioned backyard sandboxes.



Fragrant roasted tomatoes, shallots, and garlic spun dizzily into creamy, warm pastel orange soup sets my head spinning too—dreaming of unfussy-styled suppers in the South of France.


Ahem, segue; blink, blink, blink!


Roasted Tomato Soup with Cold Grilled Sockeye Salmon, Green Bean Salad with Gingered Garlic Vinaigrette, Fresh Figs, and Eggs.

Coco & Sunflower 2

I’m looking for my passport.

Photographs and text used on cococooks belong to me, Peggy Lunde unless linked otherwise.

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