Your 5 Favorite Recipes of 2017 + a Recap (2024)

Who's ready for this year to be over? In some ways, 2017seemed like it would never end. (Doesn't "covfefe" feel like it was a decade ago?!) But looking back on the year, I realize just how much I have to be grateful for. More on this below.

But first, I wanted to share your favorite (i.e. most-viewed) TBG recipes from 2017.

#5: Ginger Fig Tart with Chestnut Almond Crust {vegan + gluten-free}

With a silkyginger cashew cream, fresh figs, and a press-in chestnut and almond flour crust adapted from Alternative Baker, this tart was as fun to make as it was to eat. The recipe was a collaboration between me and my friends Mere and Laura. Mereis the creator of Pollinate Journal, a beautiful food blog full of evocative photos and writing, and Laura is a civil engineer who fosters kittens in her spare time. I met both of these ladies earlier this year at Omnivore Books (along with Sarah of My New Roots) and I'm so glad we found each other. Fun fact: we all have neglected December birthdays within 4 days of each other, which we celebrated together with a dinner at Millennium, with a candle for each of us to blow out.

#4: Spiced Cherry Bourbon Pie {gluten-free}

Made with my favorite flaky GF, whole-grain, gum-free pie dough and filled with sweet cherries kissed with bourbon and spice, this pie was a favorite around here, too. Inspiration came from seeing Waitress on Broadway with my family, with a flavor profile emulating the sweet and sassy personality of my niece Cierra in honor of her birthday. In my head I call it "Cierra Cherry Pie" in a southern accent a là Sara Bareilles playing the role of Jenna.

#3: Hibiscus Berry Smoothie Bowls {vegan + gluten-free}

We ate these nearly every day for 4 months this spring and summer, and I'm glad you guys love them too! Cashew butter, oats, hemp and chia seed, plus a mess of frozen berries and atouch of maple syrup make these taste like soft serve ice cream that you can eat for breakfast. The creamy cashew topping comes from Laura of The First Mess who I had the immense pleasure of cooking breakfast with in Cambria at a blogger retreat. Her beautiful cookbook is one my favorites.

#2: Tomato Baked White Beans with Feta and Lemon Parsley Oil

Adapted from the Greek dish Gigantes Plaki and inspired by a galentine's day meal that Emma and I shared at Kokkari Estiatorio in San Francisco. Plump white beans baked in tomato sauce and bathed in feta and tangy parsley oil make a hearty side dish or light vegetarian main. {Note to self: MAKE THIS!}

#1: Roasted Beet and Carrot Lentil Salad with Yogurt, Feta, and Dill

The people have spoken and they love legumes! I'm glad to know I'm not alone. This platter salad comes from Andrea's book Dishing Up the Dirt. It's wonderfully nourishing and full of bright, zippy flavors like fresh herbs, lemon, tangy yogurt, and briny feta all playing off of earthy lentils and root veggies.

Honorable mention:Maple Pumpkin Pudding Chômeur {gluten-free, refined sugar-free, dairy-free option}

Many of you made this gooey baked pumpkin pudding for Thanksgiving this year, and so did I! It's stupidly easy to put together, and it hits all the fall flavor notes of sweet baking spices, earthy maple syrup, whole grains, and lots of butter (dairy or non-dairy). The recipe is adapted from Maple by my friend Katie Webster, another lovely gal I got to spend time with this year in Burlington, Vermont.

And now, a drop of gratitude. This year I was blessed not only with a ton of delicious food, but also a host of fun projects, travel, and time to connect with family and friends. I shot a cookbook with Asha, co-taught a workshop with Sarah, Gerry, and Carla, and cozied up in a cabin in Nevada City with Emma, Erin, and Sarah. I got to attend 3 different blogger retreats with a bunch of amazing women in California, Vermont, and Washington.

I climate marched in DC and visited NYC for the first time. I threw a cookbook party with Janet, spoke at Omnivore and Lightroom, and Facebook Lived with Renee. Sarah and I styled over a hundred recipes for NYTandmade pretty recipe videos together. I wrote, styled, and shot 4 Alternative Baking columns for GFF: Gluten-Free Forever Magazine(and I'm currently working on next spring's), and styled a commercial shoot for a local olive oil brand.

I snuggled kittens, and learned that kitten fostering isn't just for crazy old cat ladies, but something I myself could do, just like Amanda, Erin, Laura, and Hannah (I just haven't taken the leap yet – hopefully in 2018!)

And all year long I've been filled with gratitude for this wonderful, ever-expanding community of foodie weirdos around the world. Thank you for nerding out with me in this space!Now let's all havea delicious 2018 filled with love, laughter, and good eats. (And midterm elections.)

*What recipes would you like to see on TBG next year? Leave a note in the comments below!*

*Thanks for reading! For more Bojon Gourmet in your life, follow along onInstagram,Facebook,orPinterest, purchase my gluten-free cookbookAlternative Baker, or subscribe to receive new posts via email. And if you make a recipe from this site, I’d love to see! Tag your Instagram snaps@The_Bojon_Gourmetand #bojongourmet.*

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