3 tablespoons butter or vegetable oil  
1 sweet yellow onion, diced
1 pound button mushrooms, sliced thinly
1 cup diced celery
1 cup diced red pepper
½ cup diced carrots
1 pound ground beef (can substitute ground turkey)
2 cloves garlic, minced
2 (15 ounce) cans tomato sauce
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 cup red wine
4 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon thyme
1 tablespoon oregano
2 tablespoons brown sugar
Salt, to taste
4 jumbo hot dogs, heated according to package instructions
4 Rudi’s Gluten-Free Multigrain Hot Dog Rolls, split open and toasted
1 cup grated sharp cheddar cheese
Optional garnishes: sour cream, pico de gallo, guacamole

1. In a large pot, heat butter over medium-high heat. Add onions, mushrooms, celery, red pepper, and carrots and cook, stirring occasionally, until vegetables are soft and the onions are translucent.
2. Add ground beef and cook until the meat is lightly browned and no pink spots remain. Add minced garlic and cook, stirring constantly, until garlic is tender and fragrant, about 2 minutes.
3. Add tomato sauce, diced tomatoes, tomato paste, and red wine and stir until well combined. Bring soup to a boil, then reduce heat to medium, cover the pot, and simmer for 15 minutes.
4. Add cumin, chili powder, thyme, oregano, and brown sugar. Bring soup back to a boil; reduce heat to medium, cover the pot, and simmer for 20 to 25 minutes. Taste the soup and adjust seasonings if necessary.
5. Heat hot dogs according to package instructions.
6. Place one hot dog on each Rudi’s Gluten-Free Multigrain hot dog roll. Ladle a heaping scoop of chili on top of the hot dog. Top with grated cheddar cheese and desired garnishes.

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4 (6 to 8 ounce) mahi mahi fillets
Extra virgin olive oil
Salt
Pepper
2 cups diced watermelon
½ cup finely diced tomato
½ cup finely diced white onion
¼ cup finely chopped cilantro
1 teaspoon finely chopped jalapeno

1. Preheat the grill to medium-high heat. Lightly drizzle mahi mahi fillets with olive oil and sprinkle a pinch of salt and pepper on each fillet.
2. Place fillets on the grill and cook for 3 minutes. Rotate the fish 45 degrees (quarter turn) and cook an additional 2 minutes. Flip the fish fillets over and repeat the cook 3 minutes, rotate 45 degrees, cook 2 additional minutes process.
3. To make the pico de gallo, combine diced watermelon, tomatoes, white onion, cilantro and jalapeno in a bowl. Gently stir together.
4. Serve mahi mahi fillets topped with a generous portion of pico de gallo.

NUTRITION PER SERVING: Calories: 263, Fat: 13.63g, Carbs: 8.38g, Fiber: 0.87g, Protein: 21.78g, Sugars: 5.65g, Sodium: 110mg

1 package rice noodles
1 teaspoon sesame oil
1 teaspoon hot chili oil
2 tablespoons rice wine vinegar
3 tablespoons gluten-free Tamari soy sauce
1 tablespoon natural peanut butter
1 cucumber, peeled, seeded, and julienned (thinly sliced)
1 carrot, peeled, and julienned
1 granny smith apple, peeled and julienned
1 cup bean sprouts
½ cup bok choy, thinly sliced
½ cup purple cabbage, thinly sliced
2 tablespoons cilantro, finely chopped
¼ cup unsalted peanuts, rough chopped for garnish

1. Bring water to a boil in a large pot. Cook rice noodles as directed on package. Cool noodles in an ice bath to end the cooking process. Remove the noodles from the water, drain well, and set aside.
2. In a small bowl, whisk together sesame oil, chili oil, rice wine vinegar, gluten-free Tamari soy sauce and peanut butter until well combined.
3. Add noodles, all vegetables, and cilantro to a large bowl. Toss to combine.
4. Pour the dressing over the noodle salad, and toss gently with tongs to mix well. Garnish with the chopped peanuts and serve immediately, or after refrigeration if desired.

Salt
Pepper
Garlic powder
1½ pounds boneless strip steak
2 tablespoons butter
¼ cup finely chopped shallots
½ cup Pinot Noir wine
1 cup Bonne Maman cherry preserves
4 gluten-free rolls (pictured is Dr. Schar Gluten-Free Ciabatta Rolls)
4 slices Havarti cheese
Lettuce or baby greens

1. Preheat grill over medium-high heat. Sprinkle salt, pepper and garlic powder over both sides of steak. Place steak on grill and cook for approximately 7 to 10 minutes on each side until medium rare. Remove from heat, let rest and then slice into thin strips.
2. In a saucepot, melt butter over medium heat. Add in chopped shallots and cook, stirring frequently, until they shallots are translucent and fragrant. Add in Pinot Noir wine to deglaze pan. Heat until wine begins to simmer and then add in cherry preserves.
3. Reduce heat to medium-low and cook, stirring frequently, until the glaze reduces by half and becomes thick. Remove from heat and cool.
4. Slice the gluten-free ciabatta rolls in half and toast if desired. Spread the pinot cherry sauce generously on both halves of the bread. Layer one half of the bread with sliced steak, cheese and baby greens. Top each with the companion slice of bread and enjoy! Serve with extra sauce on the side.

1 red pepper 
1½ pounds ground beef
1 teaspoon salt
1½ teaspoons black pepper
1 tablespoon Worcestershire sauce
4 pats butter
1/3 cup crumbled feta cheese
6 pitted, sliced Kalamata olives
4 gluten-free hamburger rolls, toasted

1. To make the peppers, cut open and remove the seeds from one red pepper. Cut the pepper into four quarters.
2. Heat oven broiler over high and then place pepper under broiler; let sit for 3 to 4 minutes, or until majority of the skin is charred and bubbling.
3. Carefully remove from under the broiler and place the quarters in a paper bag. Fold over the top and allow to steam for 15 to 20 minutes, or until cool enough to be handled. Remove any remaining skin.
4. To make the burgers, preheat the grill to high heat.
5. Combine the ground beef, pepper, salt, and Worcestershire sauce in a mixing bowl. Fold gently to spread out seasonings.
6. Separate into 4 patties, forming patty around the pat of butter. Indent the middle using your thumb or a spoon.
7. Place patties on a hot grill. Let sit for about 4 minutes and then turn; cook for another 4 or 5 minutes, or until internal temperature reaches 160 degrees. 
8. Let cooked patty sit for 5 minutes. Assemble toasted hamburger rolls. Place roasted red pepper on one bun half and cooked patty on another. Place feta cheese and olives on top of the patty and enjoy.

Gluten-Free, Egg-Free, Soy-Free, Nut-Free, Corn-Free

1 bunch asparagus 
1 quart vegetable stock
3 tablespoons butter
2 shallots, minced
1 ½ cup Arborio rice
1 cup white wine
Zest of 1 lemon
½ cup parmesan cheese
2 tablespoons lemon juice

1. Rinse asparagus and snap off the woody ends. Chop the stalks into 1-inch pieces.
2. Fill a wide pan with 1 inch of water and heat to boiling.
3. Add the asparagus and cook 1-2 minutes (depending on thickness), until just tender. Drain and set aside.
4. Warm the stock in a pot, and keep it covered on low heat.
5. Melt the butter in a large pot, and add shallots. Cook 2-3 minutes until the shallots start to soften.
6. Add the rice, and stir until the grains of rice are coated in the butter.
7. Add the wine, and stir constantly, until absorbed.
8. Add a ladleful of broth, and continue stirring until the broth is absorbed. Continue this, until all the broth is added, about 25 minutes.
9. Add lemon zest and asparagus and stir. Remove from heat and stir in Parmesan cheese. Add the lemon juice and stir until combined.

NUTRITION per serving: Calories: 193, Total fat: 10.84g, Cholesterol: 30mg, Carbohydrates: 7.70g, Dietary fiber: 1.06g, Protein: 5.38g, Total sugars: 3.60g, Sodium: 1125mg

Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free, Rice-Free, Corn-Free

A potato adds a touch of creaminess to this dairy-free soup.
You can substitute vegetable broth for the chicken broth to make this vegetarian.

8 cups chicken broth 
1 pound asparagus
2 leeks, white and light green parts, washed well and coarsely chopped
6 ounces fresh baby spinach
1 cup chopped fresh parsley
Juice of half a lemon
2 tablespoons olive oil
2 cloves of garlic, minced
1 large baking potato, peeled and cubed

1. Sauté leeks in olive oil, 5 minutes until soft. Add garlic and cook 1 more minute.
2. Add broth and cubed potato, bring to a boil, then cover and cook 5 minutes or until potatoes are soft. Add asparagus and cook 2 more minutes.
3. Add parsley and spinach and cook 1 minute. Remove from heat.
4. Pour soup into a blender or use an immersion blender until soup is pureed. Finish with the juice of half a lemon.

NUTRITION Per Serving: Calories: 100, Total fat: 3.10g, Carbohydrates: 13.84g, Dietary fiber: 2.55g, Protein: 5.66g, Total sugars: 2.57g, Sodium: 528mg

8 ounces rice noodles
1 cup snow peas, cut in thin strips
1 cup bean sprouts
½ cup carrots, shredded
¾ cup cucumber, shredded
1 cup shitake mushrooms, sliced
1½ cups baby corn, canned and drained
¼ cup salted, roasted peanuts, roughly chopped
¼ cup fresh basil, chopped
¼ cup fresh mint, chopped
¼ cup fresh cilantro, chopped
2 scallions, sliced
1 pound large diver scallops, muscle removed
2 tablespoons vegetable oil

For the Dressing
1/3 cup water
1 teaspoon garlic-chili sauce
¼ cup Tamari
2 tablespoons lime juice, freshly squeezed
2 Serrano chilies, finely minced (cut back amount of chilies for less spice)
1 garlic clove
3 tablespoons sugar

1. Put noodles in a large bowl and pour boiling water over them. Make sure all noodles are soaking: move them around with a wooden spoon to be sure they’re all covered. Allow noodles to soak for 10-12 minutes, or until they are pliable. Drain; rinse under cold water to prevent from sticking.
2. Toss snow peas, bean sprouts, carrots, cucumber, mushrooms, baby corn, peanuts, herbs, and scallions into drained noodles.
3. In a mixing bowl, combine all ingredients for the dressing and whisk until well blended. Set aside.
4. Add vegetable oil to a sauté pan and heat to medium high. Once pan is hot, sear washed and dried scallops for about 2-3 minutes per side, or until scallops are opaque in center. Scallops should still be bouncy with some give, but not too firm. Remove scallops from sauté pan and remove excess oil on paper towel. Set aside.
5. Re-whisk dressing and pour half of mixture on top of noodles; toss to incorporate. Place scallops on top of noodles and serve with a side of dressing.

2 ½ cups almond flour
2 teaspoons kosher salt (divided)
1 teaspoon potato starch
1 teaspoon garlic powder
1 teaspoon onion powder
4 large eggs
1 tablespoon olive oil
1 cup diced carrots
1 cup diced onion
1 cup diced celery
10 cups gluten-free chicken or vegetable stock

1. In a large mixing bowl, combine the almond flour, 1 teaspoon salt, potato starch, garlic powder, and onion powder. Mix together well.
2. In the bowl of a standing mixer, add the eggs and remaining 1 teaspoon of salt. Mix on medium speed until the eggs are light and fluffy.
3. Add the dry ingredients slowly, mixing on medium speed until well combined. Transfer batter to a bowl, cover, and refrigerate for 1 to 2 hours.
4. In a large pot, heat olive oil over medium heat. Add carrots, onions, and celery and sauté until the onions become translucent, but not browned. Add 10 cups of chicken stock and bring to a slow boil.
5. Roll chilled batter into 12 equal-sized balls. Drop each ball in the boiling stock, cover, and simmer for 20 minutes. If you like your Matzoh balls more firm, do not cover the pot during this time. Serve immediately! Store leftovers in an airtight container in the refrigerator.

4 pound beef brisket
2 cups sliced onions
1 cup sliced mushrooms
1 cup diced carrots
1 cup diced celery
1 ½ cups ketchup
¼ cup vinegar
1/4 cup Worcestershire sauce
½ cup gluten-free soy sauce
1 cup brown sugar
1 ½ cups water

1. Preheat the oven to 350 degrees F. Place the brisket in a large roasting pan or casserole dish. Arrange onions, mushrooms, carrots, and celery on top and around the sides of the brisket.
2. In a mixing bowl, whisk together ketchup, vinegar, Worcestershire sauce, soy sauce, brown sugar, and water. Pour the sauce over the brisket.
3. Cover the brisket with foil and cook 3 to 3 ½ hours until the brisket is fork tender. Remove brisket from the oven and let sit for 15 to 20 minutes before carving.

1 pound (approx. 2 ¼ cups dry) red lentils 
2 cups water
1 tablespoon olive oil
½ onion diced
1 garlic clove minced
½ teaspoon turmeric
1 teaspoon cumin
2 teaspoons curry
1 tablespoon chili powder
1 teaspoon grated ginger
½ teaspoon salt
1/3 cup coconut milk
1 ¼ cups tomato puree
1 cup frozen green peas, thawed

1. Thoroughly rinse lentils in a mesh strainer until the water runs clear. Drain and add to a medium saucepan along with 2 cups of water.
2. Bring lentils to a boil in the covered saucepan, then simmer, covered, until the lentils are just tender (approximately 20 minutes). Stir occasionally.
3. While lentils are simmering, heat a large sauté pan over medium heat. Heat one tablespoon of olive oil and sauté onion and garlic (approximately five minutes).
4. In a small bowl, combine turmeric, cumin, curry, chili powder, ginger, and salt. Add to sauté pan with onion and garlic. Stir spices continuously for two minutes.
5. Add coconut milk and tomato puree. Simmer on low heat.
6. When lentils are tender, add lentils and peas to curry mixture in sauté pan and combine thoroughly. Can be served over basmati rice.

NUTRITION: Calories per serving: 367, Total fat: 5.86g, Carbohydrate, by difference: 56.92g, Total dietary fiber: 27.01g, Protein: 22.87g, Total sugars: 4.53g, Sodium: 238mg

What is Texturized Vegetable Protein? Similar in texture to ground meat, TVP is a perfect substitute for soups, chili, pasta sauce, tacos, and casseroles.

1 tablespoon olive oil
¼ medium onion diced (about ¼ cup) 
¼ cup diced green bell pepper
1 cup dry textured vegetable protein (TVP)
1 ½ cups crushed tomatoes
1 ½ cups water
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce (The Wizard’s GF/CF Vegan Sauce)
½ teaspoon garlic powder
1 teaspoon prepared yellow mustard
½ cup ketchup
¼ cup BBQ sauce
3 teaspoons brown sugar
Salt to taste
Ground black pepper to taste

1. Heat 1 tablespoon olive oil in sauté pan on low/medium heat. Add diced onion and green bell pepper and sauté for five minutes (onion will be translucent).
2. Add TVP, crushed tomatoes, water, soy sauce, Worcestershire sauce, garlic powder, yellow mustard, ketchup, BBQ sauce, brown sugar, salt, and pepper to sauté pan.
3. Simmer covered for 40 – 45 minutes. Stir occasionally. Serve on gluten-free/vegan rolls.

NUTRITION: Calories Per Serving: 227, Total fat: 3.65g, Carbohydrate, by difference: 19.19g, Total dietary fiber: 1.08g, Protein: 1.37g, Total sugars: 15.21g, Sodium: 558mg

2 tubes of polenta
1 pound shrimp, peed and deveined 
6 ounces bacon, diced
½ tablespoon butter
½ cup yellow onion, chopped
½ cup green onion, white and green parts, chopped
½ cup celery, chopped
2 cloves of garlic, finely chopped
1/8 cup rice vinegar (salt-free)
¼ cup tomato juice
¾ teaspoon Old Bay seasoning
1 tablespoon cornstarch
1 can diced tomatoes, drained, reserve juices
¼ cup jarred roasted red peppers, chopped
1 bay leaf
¼ cup parsley, chopped

1. Preheat oven to 400 degrees F.

2. Empty one tube of polenta into a large mixing bowl. Add two to four tablespoons of milk and knead with your hands until polenta reaches a smooth, pliable consistency. Press into a 9” pie plate and set aside.

3. Take second tube of polenta and slice in half length wise. Then slice each half into ½ inch slices. Spray cooking spray onto a cookie sheet. Lay slices on cookie sheet; season with salt and pepper.

4. Place pie plate and cookie sheet in oven. Bake pie for 10 to 15 minutes and slices for 15 to 20 minutes.

5. While polenta is in oven, place pot over medium heat, add bacon to the pot, and cook for 7 minutes.

6. Add ½ tablespoon butter, onion, green onion, celery, and garlic to pot; cook for 5 minutes.

7. Combine rice vinegar, reserved tomato juice, Old Bay seasoning, and 1 tablespoon of cornstarch. Then add to pot with diced tomatoes, roasted red pepper, bay leaf, and parsley. Bring to a low simmer. Add shrimp to pot, cover, and cook 5 to 7 minutes, or until shrimp turn pink and are cooked through.

8. Pour shrimp mixture into polenta-covered pie plate. Take polenta slices and place in a circular pattern, starting at the pie edge and working to the middle. Slice and serve.

5. Combine milk with cornstarch, Italian seasoning, and nutmeg. Whisk together and pour into pot. Simmer for 5 minutes or until mixture thickens. Remove from heat.

6. Stir in grated Parmesan cheese. Add broccoli and cauliflower to pan and stir to coat.

7. Spoon filling into prepared pie crust. Remove second pie crust from refrigerator and roll out. Lay crust on top of filling. Press crust edges together. Brush milk onto top crust and cut an “X” in the top middle of pie. Place in 350 degree oven; bake 30 minutes or until crust has browned.

8. Remove from oven; let sit for 5 minutes. Cut and serve.

2. Preheat oven to 425 degrees F.

3. In a large, high-sided skillet, place chicken breast skin side up; generously salt and pepper skin.

4. Place in oven and roast for 35 minutes, or until chicken reaches internal temperature of 160 degrees. Remove pan from oven and place on stove burner. Remove chicken from pan, put on a plate, and set aside to cool.

5. Heat skillet over medium heat, add onion, and cook for 7 to 10 minutes, until translucent. Add garlic; cook for an additional 30 seconds. Add broccoli and carrots and cook for 10 minutes. Add mushrooms and cook for 7 to 10 minutes.

6. Pour in white wine and scrape bottom of pan with a wooden spoon.

7. Combine chicken stock, melted butter, cornstarch, rosemary, and thyme. Stir well; keep stirring as you pour mixture into pan. Bring to simmer and cook for 5 minutes. Turn off heat and remove pan from heat.

8. Remove skin from chicken, shred from bone, and combine in pan with vegetable ingredients.

9. Spoon filling into prepared pie crust. Remove second pie crust from refrigerator and roll out. Lay crust on top of filling. Press crust edges together. Brush milk onto top crust and cut an “X” in the top middle of pie. Place in 425 degree oven; bake 40 minutes, or until crust has browned.

10. Remove from oven; let sit for 5 minutes. Cut and serve.

Rich, flavorful and warming: finish this dish off with herb brown rice, creamy polenta, or mashed potatoes; add a salad and your dinner is ready.

4 pounds boneless short ribs, fat trimmed
16 ounces cremini mushrooms, sliced in half length wise
1 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon unsalted butter
16 ounces dry hard cider
¾ cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
4 sprigs marjoram
2 tablespoon corn starch (add at end, last 20 minutes)

1. Heat cast iron or heavy-bottomed skillet over medium-high heat. Brown short ribs in batches. Cook about 5 minutes per side or until browned but not cooked through. Place short ribs in slow cooker.

2. Lower pan heat to medium, add onion, cook 5 minutes, and add to slow cooker.

3. Add one tablespoon of butter to pan. Brown mushrooms in batches (don't crowd the pan), about 2 to 3 minutes per batch, stirring occasionally. Place mushroom in slow cooker.

4. Remove pan from heat, stir in beef broth, Worcestershire sauce, tomato paste, garlic, and black pepper. Scrape bottom of pan well and pour liquids into slow cooker.

5. Add hard cider and marjoram to slow cooker. Turn slow cooker on, set to low, cover, and cook 6 hours.

6. Using a slotted spoon, remove meat and mushrooms to a serving bowl. In batches, pour broth in a gravy separator. Slowly pour broth into a pot and place on stove over medium-high heat.

7. Remove about two tablespoons of broth, place in a small bowl, and combine with 2 tablespoons of cornstarch. Stir until lumps are gone; add to broth in pot, stir well, and simmer until broth thickens into gravy, about 5 to 7 minutes. Add salt and pepper to taste and pour over beef and mushrooms. Serve.

Comforting and filling on a cool autumn night, this vegan stew consists of pantry items, a few fresh ingredients, and just a little of your time to prepare. This dish also freezes well for lunches or dinners later in the week.

2 tablespoons olive oil 
1 cup yellow onion, chopped
3 cloves of garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
½ to1 jalapeno, finely diced, optional
3 cups of vegetable stock, plus ½ cup or more at end
2 tablespoons tomato paste
2 tablespoons curry powder, or more to taste
1 (13.5 ounce) can of coconut milk
2 cups brown lentils, rinsed
1 cup carrots, chopped
1 russet potato (about 12 ounces), skin on, chopped
½ teaspoon salt
1 bunch of kale, collard greens, or spinach, rinsed, dried, and stems removed, roughly
chopped
2 tablespoons fresh lemon juice

1. In pan over medium-high heat, add olive oil and sauté onion, garlic, ginger, and jalapeno for 5 minutes. Turn off heat.

2. Stir into pan vegetable stock, tomato paste, coconut milk, and curry; stir together and add to slow cooker.

3. Add lentils, carrot, potato, and salt to slow cooker. Stir ingredients together. Turn slow cooker on, set to low, cover, and cook 4 hours.

4. Once stew has cooked, stir in chopped greens, lemon juice. Cover and cook another 10 to 15 minutes, until greens have wilted. Add additional vegetable stock for desired consistency, then salt and pepper to taste. Serve.

This soup can be made spicy or mild. For spicy version, include both green chilies and chipotle peppers. Omit all peppers for mild version. Don’t forget to add one or all toppings, which will add to taste and heartiness.

2 tablespoons olive oil
1 pound chicken thigh or breast (boneless/skinless) 
1 small yellow onion, charred
3 cloves of garlic
2 teaspoons cumin
¼ teaspoon coriander
6 cups chicken stock
2 corn tortillas
1 (15 ounce) can fire-roasted tomato
1 cup celery chopped, large pieces
1 cup carrots, sliced, circles or half moons
1 (4.5 ounce) can diced green chilies, drained (optional)
1 tablespoon chipotle chiles in adobo sauce, finely chopped (optional)
1 tablespoon adobo sauce
⅛ cup fresh squeezed lime juice
½ cup fresh cilantro chopped
6 corn tortillas, sliced into ½ inch slices
Canola Oil

1. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Slice onion in half and place cut side down in pan to char, about 5 minutes. Remove from pan and cool; dice and add to slow cooker.

2. Turn heat to medium. Add 1 tablespoon of olive oil and place half of chicken in pan; cook about 2 minutes per side to brown, and add to slow cooker. Add second tablespoon of olive oil and repeat.

3. Turn heat off and add garlic, cumin, and coriander to pan; cook 1 minute. Add about 2 tablespoons of chicken stock to pan to loosen ingredients and pour into slow cooker.

3. Blend 2 corn tortillas with 2 cups of chicken stock. Add to slow cooker with additional 4 cups of chicken stock, fire-roasted tomatoes, adobo sauce, celery, carrots, and green and chipotle peppers, if adding. Turn slow cooker on, set to low, cover, and cook for 4 hours.

4. Before serving, warm cast iron or heavy-bottomed skillet of medium-high heat. Add enough canola oil to coat bottom of pan. Place enough of the corn tortilla strips to cover the pan (do not overcrowd), cook 2 to 3 minutes on each side, remove from pan, and place on a paper towel to absorb excess oil. Set aside.

5. Remove chicken; shred and place back in pot. Stir in lime juice and cilantro. Top with tortilla strips andserve with queso fresco or shredded Monterey jack cheese, diced avocado, sour cream, and/or jalapeno slices.

¾ head of romaine lettuce, washed and chopped into bite-sized pieces 
1 carrot, peeled and grated
½ tomato, chopped
½ Kirby cucumber, peeled and chopped
¼ cup chickpeas
3 slices low salt turkey, chopped
3 slices roast beef, chopped

Dressing:
¼ cup balsamic vinegar
2 tablespoons extra virgin olive oil

1. Combine all chopped vegetables, turkey, and roast beef in a bowl.

2. In a small bowl, whisk together balsamic vinegar and olive oil.

3. Pour dressing over salad, toss, and serve immediately.

1 pound large peeled, deveined, and washed shrimp 
1 cup snow peas
½ can precooked baby corn
1 cup carrots, sliced
1 cup onions, diced
1 cup mushrooms, quartered
14 oz can light coconut milk
2 tablespoons Thai red curry paste
½ teaspoon Kosher salt
¼ teaspoon freshly cracked black pepper
2 teaspoons canola oil
2 teaspoons freshly squeezed lime juice
2 cups cooked jasmine rice (optional)

1. Heat a medium-sized skillet to medium heat. Put 2 tablespoons of coconut cream (thick part of coconut milk at the top of the can) in the pan and add the red curry paste. Stir and cook for 2 minutes. Add the rest of the coconut milk and bring to a boil, and then reduce to a simmer and cover.
2. Heat a separate sauté pan to medium-high and add oil. Once oil is hot, add onions and cook for 3-5 minutes. As onions begin to soften, add carrots and cook for 2 minutes. Add snowpeas, mushrooms, and baby corn. Cook for an additional 2 minutes.
3. Season the shrimp with kosher salt and freshly cracked black pepper. Add the shrimp to the pan and cook about 1 minute on each side until pink.
4. Remove lid from coconut curry mixture; add freshly squeezed lime juice. Stir to combine.
5. Pour thickened coconut curry mixture over shrimp and vegetables; stir well. Serve over steamed jasmine rice.

This is a classic curry dish that you can fix up with your favorite proteins and vegetables. I like my curry mildly spicy, but if you love a fiery bite, add in more curry paste!

2 tablespoons vegetable oil 
1 ½ pounds boneless skinless chicken breasts, diced into small cubes 
1 yellow onion, diced
1 tablespoon minced garlic
1 can Thai Kitchen Coconut Milk
1 tablespoon Thai Kitchen Red Curry Paste
2 tablespoons Thai Kitchen Fish Sauce
2 tablespoons brown sugar
1 bag (6 ounces) fresh spinach
Salt
Steamed Jasmine Rice

1) In a large saucepot or deep pan, heat vegetable oil over medium-high heat. Add chicken, onion and garlic. Cook, stirring frequently, until onions become translucent and chicken is fully cooked, about 5 to 8 minutes.

2) Add in coconut milk, curry paste, fish sauce and brown sugar and stir well. Bring to a boil and reduce heat to simmer for about 5 minutes. Add in spinach and cook, stirring frequently, until the spinach wilts. Add salt to taste.

3) Serve the curry over steamed Jasmine Rice.

This recipe may look like a lot of work but it comes together quickly. Make the salsa first so the flavors have time to build. Then prepare the rice and put on the stove. After that, cook the shrimp and before you know it, you will be serving a colorful spring meal.

For the Mango Salsa
2 cups mango, fresh or frozen and thawed, diced  
1 cup cucumber, seeded, diced
½ cup red onion, diced
¼ cup finely diced cilantro
¼ cup fresh lime juice
4 cloves garlic, minced
2 tablespoons jalapeno, finely diced
½ teaspoon kosher salt

For the Coconut Rice
1 tablespoon unsalted butter
¾ cup yellow onion, diced
3 cloves garlic diced
1, 13 ounce can of coconut milk (regular or light)
½ cup water
1 teaspoon ground cumin
¾ teaspoon kosher salt
½ teaspoon ground coriander
¼ teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice (optional)
1 cup short grain brown rice
1, 15 ounce, can black beans, rinsed and drained
¼ cup fresh lime juice
¼ cup cilantro, chopped

For the Tacos
1 pound shrimp
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika (optional)
8 Corn tortillas

1. In a medium bowl, toss mangos through kosher salt together, cover and place in the refrigerator.
2. In a pot over medium heat combine butter through all spice.
3. Bring to a simmer, add brown rice, cover and cook 45 minutes.
4. Cook rice in coconut milk, cumin powder, garlic, yellow onion, and salt.
5.  Once cooked, stir in black beans, lime juice and cilantro.
6.  Stir together salt, and peppers. Sprinkle over shrimp.
7. Cook shrimp in a skillet over medium low heat, cooking about 2 minutes per side, or until they turn pink.
8. Divide shrimp into four portions, and divide each portion over two corn tortillas.
9. Top with mango salsa and serve with coconut rice.

For the Pate Brisee (Tart Shell) 
2 ½ cups all-purpose gluten-free flour
1 teaspoon salt
1 teaspoon sugar
2 sticks (1 cup) cold, unsalted butter cut into small pieces
¼ to ½ cup ice water

Filling
1 ½ cups thinly sliced Vidalia onions
3 tablespoons unsalted butter
1 tablespoon sugar
1 teaspoon kosher salt
4 ounces goat cheese, room temperature
1 large egg
2 tablespoons heavy cream
1 teaspoon fresh thyme leaves, chopped

Tart Shell Directions:

1. In a food processor, combine all-purpose gluten-free flour, salt, and sugar and pulse to combine.
2. Add cold butter and process for about 10 seconds, or until butter is the size of peas.
3. While the machine is running, slowly pour the ice water in a steady stream until mixture comes together and resembles dough. If the mixture is too crumbly, continue to pour in a tablespoon of water at a time. Do not allow dough to get too wet and do not process for more than 30 seconds.
4. Remove dough from food processor and divide in half. Roll each piece into a ball and then flatten into a disk and cover with plastic wrap. Place one in the freezer (for next time) and the other in the refrigerator to rest and chill for 1 hour.
5. Preheat oven to 400 degrees F.
6. After an hour has passed place dough on a lightly floured work surface. Roll out to about 1/8th of an inch thick and about 2 inches larger than your pie plate. Work quickly so the dough doesn’t get sticky.
7. Transfer rolled out dough to pie plate and lightly press into the plate. Trim the excess dough that is hanging over the side and turn the edges under and pinch or flute with a fork decoratively.
8. Prick the center of the dough in multiple places with the fork to dock the dough.
9. Place parchment paper on top of the pie crust and lay pie weights, beans or rice on top.
10. Blind-bake in the 400 degree F oven for about 15 minutes, or until the piecrust is a blonde color- not golden brown. Remove the weights and parchment paper, set aside piecrust to cool.

Filling Directions:

1. Lower oven temperature to 375 degrees F.
2. In a skillet over medium heat, melt butter.
3. Add onions, sugar, and salt and sauté until onions are translucent.
4. Lower heat and cook for an additional 10-15 minutes or until the onions are a caramelized golden brown color.
5. Remove onions from heat and allow to cool.
6. Meanwhile, in a medium sized bowl combine goat cheese, egg, heavy cream, and thyme leaves. Whisk well.
7. Pour onion mixture into cooled tart shell.
8. Top with the goat cheese mixture and spread evenly.
9. Place in oven and bake for 15-20 minutes, or until goat cheese mixture is set and no longer liquid.
10. Remove from oven and cool for at least 10 minutes before serving. Can be served warm or at room temperature.

1)  Heat oil in large pot over medium high heat. Add onions and sauté until tender.

2)  Stir in chili powder, cumin, and oregano. Cook for 1 minute and then add tomatoes, honey, and garlic. Decrease heat to medium-low, cover, and simmer 30 minutes.

3)  Add black beans, Bard’s Beer, espresso, water, salt, chipotle chili powder, and cinnamon. Bring to a boil over medium high heat, decrease heat to a simmer, and stir in chocolate and cilantro.

4)  Simmer uncovered for 30 minutes stirring occasionally until thickened.

Recipe Compliments of Robert Landolphi, “The Gluten Free Chef”: Rob is the author of Gluten Free Everyday Cookbook (April 2009) and Quick Fix Gluten Free (August 2011) (both available at www.glutenfreechefrob.com). Chef Rob always cooks with Bard’s Gold, a gluten-free beer brewed by Bard’s. Bard’s Beer: learn more and where to buy at www.bardsbeer.com

This is the perfect gluten-free pizza crust. You can roll it out into a thick or thin crust and, either way, have a pizza crust that tastes, smells, and looks like it came out of your favorite pizzeria!

2 tablespoons regular active dry yeast
1 tablespoon sugar
1 cup warm water
2 ½ cups brown rice flour
1 cup tapioca flour
1/2 cup soy flour
3/4 cup nonfat dry milk powder
3 teaspoons xanthan gum
1 teaspoon salt
1/2 cup hot water
4 tablespoons olive oil
4 large egg whites
Olive oil for rolling out dough
Marinara sauce
Mushrooms, washed and sliced
1 can chopped pineapple (in juice, not syrup)
Pepperoni
1 pound grated mozzarella cheese

• Preheat the oven to 400 degrees F. Coat a circular pizza baking sheet with nonstick cooking spray.
• In a small bowl, combine the yeast and sugar with the warm water and allow to soften for about 5 minutes. You’ll know it’s ready when the mixture appears to bubble or bloom.
• In the bowl of a stand mixer, combine the flours, the dry milk powder, xanthan gum, and salt. Blend on the low setting until thoroughly combined. With the mixer running, slowly add the yeast mixture, hot water, oil, and egg whites and mix on medium speed until a smooth dough forms, 5 to 6 minutes.
• Cover your hands with olive oil. Move the dough to the prepared baking sheet and spread and press into a large thin pizza shell, about 1/2 inch thick. Allow the pizza crust to rise for 15 minutes.
• Transfer the pizza crust to the oven and bake for 5 to 7 minutes. Remove the crust from the oven and smear marinara sauce all over the top. Arrange the mushrooms, pineapple, pepperoni, and mozzarella cheese on top.
• Cook 15 minutes more, or until the cheese turns golden brown.


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1 pound gluten-free linguine, or brown rice noodles 
1 pound large peeled and deveined shrimp, tail on
5 cloves garlic, minced
1 large shallot, finely chopped
¼ teaspoon lemon zest
1 lemon, juiced
1 teaspoon fresh basil, chiffonade (thin strips)
¼ teaspoon hot red pepper flakes
4 tablespoons butter
2 tablespoons olive oil + 1 teaspoon
½ cup dry white wine (Pinot Grigio will work well)
¼ cup fresh parsley, chopped
Kosher salt
Freshly cracked black pepper

• In a large skillet over medium heat, add 2 tablespoons of butter and 2 tablespoons of olive oil. Once hot, add shallot, garlic, and red pepper flakes. Cook until shallots are translucent and soft.
• Season shrimp with kosher salt and black pepper. Add them to the skillet and cook about 1- 1 ½ minutes per side. Once pink, remove from pan and set aside.
• Bring a pot of water to a boil for the gluten-free linguine noodles. Once boiling, add heaping tablespoon of kosher salt, 1 teaspoon of olive oil, and gluten-free pasta. Cook for 7-10 minutes, or until al dente.
• Meanwhile, add wine, lemon juice, lemon zest, and basil to skillet with garlic and shallots and raise heat to medium-high. Bring to a boil.
• Once sauce in skillet comes to a boil, add the remaining 2 tablespoons of butter to the pan. Once butter has melted, add shrimp back to the pan, along with the chopped parsley.
• Once cooked, drain gluten-free pasta and place in large bowl.
• Pour shrimp and scampi sauce into bowl with pasta, lightly toss, and serve immediately.

4 (8 oz) Halibut fillets 
1 tablespoon butter
1 tablespoon olive oil
½ cup dry white wine (Pinot Grigio will work well)
½ Vidalia onion, medium dice
3 ripe, plum tomatoes, medium dice
1 teaspoon dried oregano
3 tablespoons capers
Kosher salt
Freshly ground black pepper

• In a large pan, heat butter and olive oil over medium heat. Add onions, tomatoes, oregano, ½ teaspoon salt, and ¼ teaspoon cracked black pepper. Stir frequently until onions are soft, about 5 minutes.
• Lower the heat to medium-low; add the capers. Stir.
• Place the 4 halibut fillets on top of the tomato and onion mixture.
• Pour in the white wine, cover, and simmer for 7-10 minutes, or until the fish is white and opaque.
• Remove cooked halibut and transfer to a plate.
• Raise temperature of heat to medium-high and bring sauce to a boil. Cook until sauce is no longer runny and is slightly thick. Season with salt if necessary.
• Serve sauce on top of halibut.

1 (6-8lb) Chicken, on the bone, cut into 1/8ths (add more breasts/thighs/drumsticks depending on preference and   number of people eating)
2 tablespoons cornstarch
Kosher salt
Freshly cracked black pepper
Olive oil
½ pound slab bacon cut into lardons (½ inch strips)
1 onion, diced
2 cloves garlic, minced
3 ribs celery, diced
1 pound white button mushrooms, quartered
3 cups full-bodied red wine (Cabernet)
½ cup brandy
5-6 cups chicken stock
¼ cup tomato paste
¾ pound fingerling potatoes, cut in half length-wise
½ pound frozen and peeled pearl onions
1 bundle thyme
3 bay leaves

• Coat bottom of a large rondeau with olive oil and heat to medium-high. Pat chicken pieces dry and generously salt and pepper all sides of chicken.
• When pan is hot, sear chicken by starting with the skin-side-down. Do not cook through: just brown on all sides and remove from pan.
• Remove left-over oil from pan and replace with a new splash of olive oil. Turn heat to medium. Once hot, add bacon and cook until browned and crispy.
• Add the diced celery and onions, salt to taste, and cook until the vegetables are soft and onions are translucent.
• Add the minced garlic and cook for about 1 minute. Add the mushrooms to the pot and cook until they soften, about 4-5 minutes.
• Stir in the ½ cup of brandy and cook down until the liquid reduces and no longer smells intensely like alcohol.
• Add the tomato paste and stir to combine. Once mixture begins to thicken, stir in 3 cups of red wine and raise heat to medium-high; bring to a boil and cook for 4-5 minutes.
• Add the legs and thighs back to the pot (still reserving the breasts). Add the thyme and bay leaves; pour in enough chicken stock to cover the chicken ¾ of the way.
• Bring mixture to a boil and then reduce to a simmer. Taste and adjust seasoning if necessary. Add the frozen pearl onions and potatoes and simmer, partially covered, for 20 minutes.
• Once simmered, flip over the thighs and legs and add the chicken breasts back to the pot. Add more chicken stock if necessary to make sure the breasts are covered ¾ of the way. Partially cover pot and simmer for an additional 15 minutes.
• After simmering is complete, check the consistency of the sauce. If it is too thin, remove chicken pieces from the pot, raise the heat and reduce until sauce has a thicker consistency. If sauce is already thick enough, transfer to plates and serve immediately.

Yield: 8-10 servings

1 Beef Tenderloin Roast (about 4 lbs), trimmed
Olive Oil
Kosher Salt
Freshly ground black pepper

For the Gravy
2 tablespoons olive oil
2 tablespoons cornstarch
2 ½ cups low sodium beef-broth
½ cup dry white wine (Pinot Grigio will work well)
1 pound white button mushrooms
½ Vidalia onion, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon kosher salt
Freshly cracked black pepper

• Preheat oven to 450 degrees F.
• Rub tenderloin with olive oil and sprinkle with a generous amount of kosher salt and freshly ground black pepper. Place on a rack in a roasting pan. Let cook for 30-35 minutes, or until meat thermometer reads 135 degrees F.
• In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add diced onions and cook for about 5-7 minutes. Add mushrooms and cook until softened. Remove from pan and set aside.
• In a separate bowl, whisk together beef broth and cornstarch until well combined, and reserve. Heat same pan to medium; add wine. Once wine has reduced by half, add beef broth and cornstarch mixture. Lower heat to medium-low, add thyme and rosemary, and cook for about 10 minutes.
• Once tenderloin reaches 135 degree F, remove from pan and set on cutting board with loose tin foil wrap tented on top of it. Let the meat rest for at least 10 minutes to retain all of its juices.
• Add onions and mushrooms back to the gravy and cook for an additional 5-10 minutes on low, until gravy has thickened.
• Slice meat about ¼ inch thick and serve with mushroom gravy.

1 package Tinkyáda Brown Rice Lasagna Noodles
2 tablespoons olive oil
1 pound ground turkey (can substitute ground chicken or beef)
1 yellow onion, diced
1 pound mushrooms, sliced
4 tablespoons ketchup
2 tablespoons minced garlic
16 ounces fresh spinach
Salt and freshly ground black pepper
8 ounces ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg
2 tablespoons Italian seasoning
1 quart marinara sauce
6 cups shredded mozzarella cheese

• Preheat oven to 375 degrees F.
• Place the pasta in a pot of salted boiling water and cook according to the package instructions. Drain and set aside.
• In a large skillet, heat the oil over medium-high heat.
• Add the ground turkey, onion, mushrooms, ketchup, and garlic, and cook, stirring, until the turkey is fully cooked and the onions are lightly browned, 8 to 10 minutes.
• Add spinach and cook, stirring, until wilted. Season with salt and pepper and remove from the heat. Set aside until ready for assembly.
• In a small bowl, combine the ricotta cheese, Parmesan cheese, egg, 1 tablespoon of the Italian seasoning, and a pinch of salt. Stir together well.
• In a 9” x 13” glass baking dish, spread ½ cup of the marinara sauce across bottom. Place 3 lasagna noodles along the bottom of the dish. Spread the turkey and spinach mixture evenly across noodles. Pour a small amount of sauce on top. Sprinkle with 2 cups of the mozzarella cheese. Add another layer of 3 more lasagna noodles on top, and again spread the ricotta mixture on top of noodles and sprinkle 2 cups of mozzarella cheese on top.
• Add a final layer of 3 more lasagna noodles on top. Pour the remaining sauce on top and allow the sauce to seep through the layers. Sprinkle the remaining 2 cups of mozzarella cheese on top and sprinkle the remaining 1 tablespoon of Italian seasoning on top of the cheese.
• Cover baking dish with foil and bake for 20 minutes. Remove the foil and bake for 25 minutes more, until the cheese is bubbly and golden brown.