Quinoa Avocado Salad
Yield: 4-6 servings

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

3 tablespoons raisins
2 tablespoons dried apricots, thinly sliced
2 cups water
1 cup red or white quinoa, rinsed well
Salt
1 large lemon
3 tablespoons extra-virgin olive oil
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon sweet paprika
2 medium avocados, pitted, peeled, and cut into 1/2-inch chunks
2 scallions, white and light green parts only, thinly sliced
2 tablespoons, coarsely chopped toasted almonds
Freshly ground black pepper

1. In a medium bowl, soak the raisins and apricots in hot water for 5 minutes. Drain and set aside.
2. In a large saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoon of salt to a boil over high heat. Cover pan and reduce the heat to medium low. Quinoa should simmer until the water is absorbed and the quinoa is fluffy. This will take approximately 10 to 15 minutes. Next, transfer quinoa to a baking sheet to cool to room temperature.
3. Grate the zest from the lemon and then squeeze 1 tablespoon of juice into a bowl. Mix together the lemon zest and juice with the olive oil, coriander, cumin, paprika, and ¼ teaspoon of sea salt. In a large bowl, toss the vinaigrette mixture with the quinoa, raisins, apricots, avocado, scallions, and almonds. Add salt and pepper to taste.

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

1. In a large pot, heat 3 tablespoons of the olive oil over medium heat. Add in shallots and cook, stirring frequently until the shallots are transparent, about 3 to 5 minutes.
2. Add in remaining tablespoon of olive oil, brown rice and ¼ cup of the chopped pistachios. Cook, stirring constantly, for about 2 minutes.
3. Add in the white wine, vegetable broth, lemon juice, cranberries and salt. Stir gently, then bring to a boil.
4. Reduce heat to low, cover and cook until all of the liquid is absorbed and the rice is tender, about 22 to 25 minutes.
5. Fluff pilaf with a fork and stir in remaining ¼ cup chopped pistachios and lemon zest. Season with salt before serving.

NUTRITION PER SERVING: Calories: 294, Fat: 14.34g, Carbs: 35.08g, Fiber: 2.83g, Protein: 5.45g, Sugars: 3.71g, Sodium: 493mg

Topping the asparagus with parmesan cheese makes this kid friendly, but adults will love it too.

1 bunch asparagus 
1 teaspoon olive oil
Kosher salt
Pepper
¼ cup shaved parmesan cheese

1. Preheat oven to 425 degrees F.
2. Snap off woody stems of asparagus. If desired, peel the bottoms.
3. In a roasting pan, add the olive oil. Lay the asparagus over the oil and sprinkle with kosher salt. Lightly toss the asparagus in the oil until coated.
4. When oven is hot, roast, 10-15 minutes or until tender (this will depend on the thickness of the asparagus). Remove from the oven and sprinkle parmesan cheese over the top.
5. Return to the oven for 1 minute more, until the cheese is melted and bubbly. For a deeper flavor leave the asparagus in the oven until the cheese starts to lightly brown.

NUTRITION per serving: Calories: 97, Total Fat: 2.25g, Cholesterol: 4mg, Carbohydrates: 1.76g, Dietary fiber: 0.84g, Protein: 2.81g, Total sugars: 0.80g, Sodium: 77mg

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

This makes a delicious side dish, or use the mustard dill sauce to dip the asparagus into for an elegant crudités platter. You can skip the splash of white wine—but if you happen to have an open bottle—and I recommend that you do—it adds a nice contrast to the sourness of the lemon juice.

1 pound asparagus, washed and ends trimmed 
½ cup mayonnaise
1 teaspoon gluten-free mustard
2 tablespoons lemon juice
2 tablespoons fresh dill
1 tablespoons dry white wine
Salt
Pepper

1. Snap off the woody ends. Fill a large frying pan with water, about half full, and bring to a rolling boil. Add asparagus and cook 1-2 minutes, depending on the thickness of the stalks.
2. Drain, and immediately plunge the asparagus into ice water to set the bright green color and stop the cooking.
3. To make the sauce, in a small bowl, whisk together mayonnaise, mustard and lemon juice. Stir in fresh dill. Add salt and pepper to taste. Serve the sauce over the asparagus.

NUTRITION Per serving: Calories: 186, Total fat: 17.90g, Carbohydrates: 4.16g, Dietary fiber: 1.96g, Protein: 2.07g, Total sugars: 1.97g, Sodium: 129mg

2 large carrots, cleaned
1 large yellow onion
2 pounds fish fillets (whitefish, haddock or cod)
2 eggs, beaten with water
1 cup finely crushed gluten-free matzo (we used Yehuda)
2 tablespoons sugar
1 tablespoon salt
1 teaspoon garlic powder
Cold water
8 cups fish stock

1. In a food processor, grind carrots and onion until finely ground. Remove from food processor and place in a mixing bowl. Place fish fillets in food processor and grind until fully ground. Add fish to the mixing bowl and combine with carrots and onion. Mix eggs in until ingredients are well combined.
2. In a separate bowl, combine crushed gluten-free matzo, sugar, salt and garlic powder. Mix these dry ingredients into the wet mixture of fish and vegetables. Cover bowl with plastic wrap and chill in the refrigerator for at least one hour.
3. Pour fish stock into a large pot and bring to a boil over medium-high heat. While stock is coming to a boil, wet hands with cold water and roll 3 tablespoons of the fish mixture at a time into ovals. Repeat until all of the mixture is used.
4. Drop gefilte fish into the boiling fish stock. Reduce heat to medium-low and cook uncovered for one hour. You may need to add additional water to the stock as the liquid evaporates.
   Remove from heat and cool to room temperature. Transfer gefilte fish and cooking liquid to a storage container and refrigerate for 2 hours before serving.

*photo by Elzbieta Sekowska

2 red apples, chopped, sliced or slivered 
2 green apples, chopped, sliced or slivered
1 cup walnut halves, coarsely chopped
½ cup sweet red wine (Manishewitz)
2 teaspoons ground cinnamon
1 tablespoon granulated sugar

1. In a large bowl gently stir together all ingredients.
2. Store in an airtight container in the refrigerator.

2 tablespoons butter or dairy-free substitute
1 ½ pounds green beans, washed, tips removed
1 teaspoon kosher salt
1 teaspoon minced garlic
1 cup pine nuts

1. Heat butter in a large sauté pan over medium-high heat.
2. Add green beans and sauté for 3 to 4 minutes, until lightly browned. Add salt, garlic, and pine nuts and sauté for another 2 minutes.

¼ cup unsalted butter
1 cup onion chopped
1 pound frozen or fresh corn
½ cup half and half
1 tablespoon cornstarch
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
8 ounces plain goat cheese
2 tablespoons fresh chives, chopped
3 large eggs
¼ cup shredded Parmesan cheese
1 quart casserole dish

1. Preheat oven to 350 degrees F
2. Over medium heat, melt butter in a large, high-sided skillet.
3. Add onion; cook 3 minutes.
4. Add corn and cook additional 5 to 7 minutes, or until vegetables soften.
5. Add half and half, scraping bottom of pan with wooden spoon.
6. Turn off heat; stir in ingredients from cornstarch through goat cheese until smooth. Let cool 5 minutes.
7. Lightly beat eggs and stir into corn mixture.
8. Pour into a greased, one-quart casserole dish.
9. Sprinkle top with Parmesan cheese.
10. Place in oven and bake 45 to 55 minutes, until firm and browned on top. Remove from oven and serve warm.

½ loaf gluten-free bread, approximately 4 cups cubed
8 tablespoons unsalted butter, divided
1 ½ cups celery, chopped
1 cup onion, chopped
1 ¼ cup turkey, chicken, or vegetable stock
¼ cup parsley, chopped
1/8 cup fresh sage, chopped
2 teaspoons fresh thyme, removed from stem
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper
½ cup whole milk
2 large eggs

1. Preheat oven to 450 degrees.
2. Place bread slices on baking sheet and generously butter each side.
3. Place in oven and toast for approximately 2 minutes a side, until each side is browned.
4. Remove from oven. Set aside.
5. Drop oven temperature to 325 degrees.
6. Once bread is cool to the touch, cut into cubes and place in large mixing bowl; set aside.
7. In a large skillet over medium heat, add butter and melt. Then add celery and onion. Cook for 7 to 10 minutes to soften—do not brown; turn down heat if vegetables begin to brown.
8. Add to pan ingredients from stock through black pepper and let simmer for 7 minutes. Remove from heat and take out bay leaf; let cool about 5 minutes.
9. Beat together milk and eggs.
10. When stock mixture has cooled, pour in milk mixture and whisk together.
11. Pour over bread cubes in bowl and toss together with hands. Place in prepared baking dish or divide over greased muffin tins.
12. Cover, place in oven, and bake for 25 minutes.  Remove cover and bake another 15 to 20 minutes, until set and browned on top.

1 pound fresh green beans
1 pound pork or turkey bacon (turkey bacon shown) 
¾ cup dark brown sugar
½ cup unsalted butter (one stick)
3 cloves garlic, minced
¼ teaspoon salt
¾ cup sliced almonds, unsalted
20 toothpicks

1. Preheat oven to 375 degrees.
2. Trim ends off of green beans.
3. Place 20 toothpicks in a small bowl, cover with water and set aside.
4. Fill a large bowl two thirds full of water and ice cubes. Set aside.
5. Bring a large pot of water to boil.
6. Drop green beans into boiling water to blanch, cooking 3 minutes.
7. Remove green beans with slotted spoon and put into bowl with ice water. When completely cooled, remove and place on kitchen or paper towels to dry.
8. Separate green beans in bundles of 4 to 5 beans each.
9. Wrap each bundle with one slice of pork bacon or half slice of turkey bacon and secure with a toothpick. Place in a shallow baking dish with sides.
10. In a small saucepan over medium-high heat, combine butter, dark brown sugar, and salt until sugar melts. Stir in garlic and turn off heat.
11. Place sliced almonds in a blender and blend on high until almonds turn into medium-fine crumbs.
12. Pour sugar, butter, and garlic sauce on top of the bacon-wrapped green beans until all the sauce is in the baking dish.
13. Top each bundle with a healthy sprinkle of almond crumbs.
14. Put in oven and bake for 10 to 12 minutes, or until bacon is cooked. Remove from oven and serve warm.

Cranberry-Orange Walnut Soda Bread
Yield: 6-8 servings

This is a rustic, dense bread with a crunchy crust, a moist fruit- and nut-studded inside, and a light orange sweetness. Bread is ready to come out of oven when you thump it with your fingers and it sounds hollow.

3 ½ cups of all-purpose gluten-free flour 
1 teaspoon backing soda
¼ teaspoon salt
2 oranges, zested
½ cup, cranberries, dried, sweetened
½ cup, walnuts, halved, unsalted, roughly chopped
1 ½ cups Greek yogurt or low fat buttermilk
1 large egg
2 egg yolks (from large eggs)
¼ cup orange juice, freshly squeezed
corn starch, for dusting

1. Preheat oven to 425 degrees.
2. Place fine mesh strainer over large bowl. Spoon flour into dry measuring cups and then place into strainer.
3. Sift flour into bowl.
4. Add baking soda and salt. Stir ingredients well with whisk.
5. Place orange zest, cranberries, and walnuts in dry ingredients. Stir well; make sure cranberries are separated from each other. Set aside.
6. In a large measuring cup or medium bowl, combine yogurt, egg, egg yolks, and orange juice.
7. Add wet ingredients to dry ingredients. Use a rubber spatula to combine ingredients.
8. Dust a 10-inch by 10-inch area of kitchen counter with corn starch. Place about a tablespoon aside to use on hands.
9. Empty dough from bowl to counter. Coat hands with corn starch. Knead dough to combine ingredients and then form into a 6 to 8 inch diameter loaf.
10. Put loaf on greased cookie sheet. Cut a 1/2 inch deep "X" in the middle of top of the dough.
11. Place cookie sheet on middle rack in oven. Bake for 15 minutes at 425 degrees.
12. After 15 minutes, decrease oven temperature to 400 degrees and bake for 25 to 30 more minutes. Remove from oven and place on cooling rack. Let cool 15 minutes before serving.

1 (12 oz.) container Green Valley Organics Lactose-Free Sour Cream
2/3 cup unsweetened applesauce 
2 tablespoons brown sugar
2 teaspoons ground cinnamon
Pinch of salt
1 unpeeled apple, cored and shredded
4 russet potatoes (about 1 pound), peeled and shredded
1 medium red onion, shredded
1/3 cup potato starch
2 teaspoons salt
2 eggs, whisked
1/2 cup canola or vegetable oil
Chives for garnish

1. In a small mixing bowl, mix sour cream, applesauce, brown sugar, cinnamon, and salt together. 
2. Roll shredded apple in a clean kitchen towel and squeeze out excess water. Stir drained apple shreds into the sour cream mixture. Adjust seasonings to taste and refrigerate until ready to serve. 
3. Roll shredded potato and onion in a clean kitchen towel and squeeze out excess water. Place in a large mixing bowl. Add potato starch and salt. Toss to coat evenly. 
4. Stir in eggs, mixing to coat evenly. Line two baking sheets with paper towels. 
5. Heat 1/4 cup oil in a large sauté pan or skillet over medium heat. 
6. Form 1/2 cup of the latke mixture into a ball, press into a 1/2-inch thick patty and place in skillet. Repeat, making enough latkes to fill the pan without overcrowding. 
7. Cook each side about 3 to 4 minutes, until golden and crisp. Drain on paper-towel-lined baking sheets. Add more oil, if needed, and repeat until the latke batter is used up. 
8. Garnish with chives and serve warm with Cinnamon Apple Sour Cream.

2 tablespoons butter or olive oil
1 pound sweet Italian sausage, casings removed and broken up
1 sweet yellow onion, finely chopped
1 pound mushrooms, slice thinly
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried sage
½ cup dry white wine
¾ cup chicken or vegetable stock
Salt, to taste
4 cups cooked brown rice
1 cup finely chopped or shredded green apple
½ cup milk
4 eggs

1. Preheat oven to 400 degrees F.
2. In a large skillet, heat butter or olive oil over medium-high heat. Add sausage and onions and cook, stirring frequently, until the onions are translucent and the sausage begins to brown.
3. Add in mushrooms, celery, and carrots and cook for about 4 to 6 minutes. Add in garlic, thyme and sage and cook one more minute, stirring constantly.
4. Add dry white wine and cook until liquid has reduced by half.
5. Add in chicken stock and simmer for 5-7 minutes until the liquid has reduced by half. Season with salt, then turn off the heat and set the pan aside.
6. In a large bowl, mix together cooked brown rice and apples. Add the sausage and vegetable mixture into the rice bowl and gently stir together.
7. In a small bowl, whisk together milk and eggs. Pour over the stuffing mixture and mix well.
8. Grease a muffin baking tray and fill each with a heaping spoonful of the stuffing mixture. Bake 25 to 28 minutes until tops begin to brown. Serve hot with cranberry sauce.

1. Preheat oven to 350 degrees F. Spray a loaf pan with non-stick spray.
2. In the bowl of a standing mixer, combine 1-2-3 Gluten Free Marvelous Muffin & Quickbread Mix, unsalted butter, eggs, cinnamon and zucchini. Mix until fully incorporated.
3. Gently fold in walnuts.
4. Pour batter into prepared loaf pan and bake for 50 to 60 minutes until a toothpick inserted comes out clean.
5. To make the honey butter, stir together ½ stick butter and honey until the texture is smooth and creamy. It is easiest to do this in a standing mixer. Scoop butter into a serving container and chill in the refrigerator for about 20 minutes before serving.
6. Slice the bread and serve hot out of the oven with the honey butter.

Southwestern Crab Cakes 

For the Crab Cakes 

1 pound fresh jumbo lump crabmeat

2 large eggs

4 tablespoons potato starch

1/4 cup mayonnaise

1/4 cup chopped red onion

1/4 cup chopped celery

2 tablespoons chopped fresh cilantro

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1 teaspoon fresh lemon juice

1 teaspoon dry mustard

1 teaspoon salt

Oil or butter for frying

For the Tartar Sauce

1 cup mayonnaise

¼ cup finely diced red onion

1 tablespoon lemon juice

1 tablespoon sweet pickled relish

1. In a large mixing bowl, stir together the crabmeat, eggs, potato starch, mayonnaise, red onion, celery, cilantro, Worcestershire sauce, Old Bay seasoning, lemon juice, mustard, and salt, being sure to thoroughly incorporate all of the ingredients evenly. Cover with plastic wrap and chill in the refrigerator for about 20 minutes.
2. Divide crab mixture into 8 equal portions of about 1/2 cup. Using your hands, form the portions into round cakes. Heat the oil or butter in frying pan over medium-high heat and gently set each crab cake in the pan, adding them in batches if necessary. Cook until lightly browned, 6 to 8 minutes per side.
3. For the tartar sauce, combine all ingredients in a small mixing bowl and serve with the crab cakes. 

Yield: 4 servings 

1 pound frozen petite peas

3 large mint leaves, 2 whole leaves, and 1 chiffonade (cut into fine, thin strips)

1 large shallot, minced

1 ½ tablespoon butter

1 can chicken broth

¼ cup half and half

2 pinches salt

Freshly cracked black pepper

¼ cup crème fraiche, for garnish

1. In a medium-sized pot, melt butter on medium heat; sauté minced shallot until translucent and soft.
2. Add the chicken broth and 2 mint leaves; raise the heat to medium-high to bring broth to a boil.
3. Add peas, salt, and freshly cracked black pepper; return soup to a boil until the peas are soft but not mushy.  Remove from heat.
4. Remove mint leaves, stir in half and half, and then puree soup with a hand blender.
5. Pour soup into separate bowl and let cool completely.
6. Refrigerate for 2-3 hours before serving.
7. Serve with a dollop of crème fraiche; garnish with the chiffonade mint strips.

Roasted Corn, Pineapple & Black Bean Salad 

1 tablespoon olive oil

2 garlic cloves, minced

3 cups fresh or frozen corn kernels

2 cups diced pineapple

1 cup diced avocado

2 cup black beans, rinsed and drained

1 cup chopped red onion

1 cup chopped red pepper

1/2 cup fresh lime juice

½ cup cilantro, finely chopped

Salt

1. In a large sauté pan, heat olive oil over medium high heat. Add garlic and cook a few seconds, just to heat up. Add corn and cook 6-8 minutes until lightly browned. Pour corn and garlic mixture into a mixing bowl.

2. Add pineapple, avocado, black beans, red onion, red pepper, lime juice, and cilantro.

3. Taste and adjust seasoning with salt before serving.

Cucumber Melon Salad  

1 whole cucumber, peeled and cubed

3 cups cubed watermelon

2 cups cubed honeydew

Juice of 1 lime

1/2 cup chopped fresh cilantro

Sprinkle salt

3 tablespoons feta or crumbled goat cheese (optional)

1. In a large serving bowl, combine cucumber, watermelon, and honeydew.
2. Pour lime juice, salt, and cilantro over mixture; stir to coat evenly.
3. Cover and let sit in refrigerator for at least an hour. 
4. Upon serving, garnish with feta or goat cheese.

4 ears sweet corn
½ stick butter
½ cup lime juice
2 tablespoons garlic powder
Salt

1. Preheat grill. Remove husks from corn and remove any remaining fibers.
2. Rub each ear of corn with butter. Drizzle lime juice over the butter and sprinkle garlic powder and salt over the surface of all ears of corn.
3. Wrap each ear of corn in foil. Grill for 12-15 minutes, rotating often.
4. Unwrap from foil before serving.