Summertime chili with lots of fresh veggies and tender barley in a beer broth.
My friend who can’t eat wheat was really craving burgers the other night and a burger patty on a plate or in a lettuce wrap would just not do. I’ve always had arepas in the back of my head as an idea for a gluten free version of bread. But traditional arepas are too thin and brittle to give you that nice pillowy bread texture for your burger. Instead I made more of a thick pancake batter with the arepa flour and used that for the burger bun. It was such a success, I’d suggest you give it a try next time you’re cooking gluten free.
These fork tender pork spareribs are cooked in a spicy mustard sauce and served over cheesy polenta.