Move over, IKEA

These meatballs in gravy don’t just make do without eggs, dairy, and gluten; they make mouths water Daytona Strong Taste of Norway editor It wasn’t that long ago that food allergies and sensitivities were something real, to be sure, but something that I had little connection with. In recent years, however, I’ve been accumulating recipes and techniques that allow me to extend hospitality to those with dietary restrictions. Some months ago, that idea led me to create a recipe for Swedish meatballs—the ultimate in Scandinavian comfort food—free from several major food categories: gluten, dairy, and egg. A loved one was on an elimination diet, and I believe that food shouldn’t be stressful.
Become a subscriber to keep reading and gain access to 1000s of articles! Digital subscriptions start at $7 for one month of access, and a one-year digital subscription is only $30. Subscribe Check out our subscriber plans
Already a subscriber? Log in here

The Norwegian American

Published since May 17, 1889 PO Box 30863 Seattle WA 98113 Tel: (206) 784-4617 • Email: naw@na-weekly.com

You may also like...

%d bloggers like this: