Smoked Salmon and White Bean Salad

Smoked Salmon and White Bean Salad

Ingredients

1 c. Smoked Salmon, cut into bite-sized pieces (about 4 oz.)

1 15 oz. can White Beans, rinsed and drained

¼ c. Red Onion, diced

½ c. Radishes, sliced

1 Tbsp. Fresh Dill, minced

1 clove Garlic, minced

2 Tbsp. Lemon Juice

2 Tbsp. Olive Oil

Salt and Pepper to taste

Instructions

In a large bowl, mix together all of the ingredients. Give this delicious salad at least one hour to absorb all the flavors.

Serve this dish on a bed of salad greens with wedges of hard-boiled egg and crusty bread on the side. Substitute fresh asparagus for the radishes in season, or make a vegetarian version with cooked new potatoes replacing the salmon.

Bob’s Red Mill Gingerbread Pancakes

Bob’s Red Mill Gingerbread Pancakes

From Babycakes Covers the Classics, by Erin McKenna

Ingredients 

2 c. Bob’s Red Mill All-Purpose Gluten-Free Baking Flour

2 tsp. Baking Soda

2 tsp. Baking Power

1 tsp. ground Ginger

1 tsp. ground Cinnamon

1 tsp. Salt

½ tsp. Xanthan Gum

¼ tsp. ground Cardamom

¼ tsp. ground Cloves

2/3 c. Unsweetened Applesauce

2/3 c. Melted Refined Coconut or Canola Oil) (Plus more for the pan)

1/3 c. Agave Nectar

1/3 c. Dark Molasses

2/3 c. Rice Milk

2 Tbsp. Vanilla Extract

Agave Maple Syrup or Maple Syrup

Instructions

In a Medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, salt, xanthan gum, cardamom and cloves.  Add the applesauce, ½ cup coconut oil, agave nectar, molasses, rice milk, and vanilla. Stir with a rubber spatula until the batter is smooth.

In a large nonstick skillet or on a griddle over medium heat, add 1 teaspoon coconut oil.  Working in batches, pour 1/4 cup pancake batter into the pan for each pancake. Using the back of a rubber spatula, spread the batter to make 4-inch pancake. Cook for 2 minutes, then flip and cook on the other side for 2 minutes more, or until the center bounces back when tapped and the edges are browned.

Transfer the pancakes to a warm plate and repeat with the remaining batter.

Serve with the Maple Agave Syrup or Maple syrup. Makes 12-14

Pressure Cooker Hummus

Pressure Cooker Hummus

There are many variations on making hummus, but using a new generation pressure cooker is the fastest way to cook chickpeas and is healthier, more environmentally friendly and cheaper than buying canned chickpeas.

Ingredients

3/4 c. Dried Chickpeas

½ c. Extra Virgin Olive Oil

1/3 c. Tahini

1/3 c. Water      

4 Tbsp. Lemon Juice

2 Garlic Cloves, minced

½ tsp. Cumin

Salt to taste

Instructions

Soak chickpeas in water for at least four hours.

After soaking, dispose of the soaking water and rinse chickpeas.  Place the soaked chickpeas in the pressure cooker with 3 1/2 cups of water.  Lock the lid in place and bring to pressure, then lower heat and cook for about 10-15 minutes. 

Allow the pressure to drop using the natural release method, by removing the pressure cooker from hot burner and let the pressure drop and cool down naturally. This method can take from 10 to 15 minutes. After all the pressure has been released and the yellow pressure indicator has dropped, slide the lock down towards the end of the handle. Hold the pot handle with your left hand and side the lid handle to the right with your right hand.

In a blender or food processor, mix cooked chickpeas and other ingredients.  Blend until creamy.

Gluten-Free Cornbread Stuffing with Curried Apples and Cranberries

Gluten-Free Cornbread Stuffing with Curried Apples and Cranberries

Adapted form Gluten Free Goddess Recipes.

Serves 6-8

Prepared Caitlyn's gluten-free cornbread, recipe follows.

4-5 Tbsp. Olive Oil

1 tsp. dried Thyme'

2 tsp. Curry Powder, make sure it is gluten-free

½ tsp. ground Cinnamon

1 c. Celery, diced

1 c. Red Onion, thinly sliced

2 large Granny Smith Apples, peeled, cored and diced

1 c. fresh Cranberries, chopped

1 c. Vegetable Broth, more as needed

2 Tbsp. Pure maple Syrup

Salt and freshly ground Pepper

Preheat the oven to 325 degrees.

Toast the cornbread cubes on a lightly greased baking sheet for about 20 minutes. Pay attention to not get them too browned. When they are nicely toasted, remove the baking sheet from the oven, set aside and allow cubes to cool.

Heat the olive oil in a large skillet, stir in the thyme, curry, and cinnamon. Add the celery, onion and apples; cook on medium heat until softened, about 10-15 minutes. Remove the skillet and set aside to cool. When cooled, add in the cranberries.

Stir in the toasted cornbread, mix well. Add a little more olive oil, the broth, pouring it in a little at a time, gently stirring to combine. Add the maple syrup. Seasonwith salt and pepper to taste.

This dressing is delicious served as a side dish to a holiday feast, but it is particularly stunning used as a stuffing for maple roasted acorn squash, (see recipe that follows). Just bake at 350 degrees for 20-25 minutes, serve and enjoy!

Caitlyn's Gluten-free Corn Bread

This corn bread is absolutely delicious. It is the perfect gluten-free treat and works so well for many recipes.

1 c. Corn Flour

1 c. Rice Flour

1 Tbsp. Baking Powder

1 tsp. Salt

¼ c. Sugar or Maple syrup

1 large Egg, or Gluten Free Egg Replacer

1 c. Milk, Rice Milk or Coconut Milk

½ c. Coconut Oil

Preheat the oven to 400 degrees. Mix all ingredients and set aside. Mix wet ingredients together thoroughly and then gently add them to dry ingredients. Immediately after mixing, our into an 8” round baking pan and place in the oven for 45 to 65 minutes. It is done when a toothpick pocked in the middle comes out clean. Be aware that gluten-free baked dishes will not brown the way other baked goods do, so that it is not a good indication of doneness.

Notes:

You may make this recipe using a mini muffin pan. It works great, just make sure you use a good gluten-free, non-stick spray.

For a more savory cornbread, add a little cheese and a pitch of chili pepper flakes.

If you desire a smoother, richer corn bread, stir a 4-ounce jar of unsweetened applesauce into the batter after mixing all the other ingredients.

Panzanella

Gluten Free Foodie Tuesday Special!
Panzanella: Toasted Bread Salad with Local Cucumbers and Tomatoes

I love this salad! It is really easy to substitute a few ingredients to make this dish Gluten Free. I used Teddy's GF French Bread, it is delicious and locally made! I also sometimes like to use the onion raw instead of roasted. To see the video of the preparation go to our Boise Coop You Tube Channel.

1 small Candy Onion, sliced into ½-inch wedges---I used Rice Family Farms
2-3 Tbsp Olive Oil
1 tsp Balsamic Vinegar
1 tsp Water
Salt and Pepper to taste
1 Loaf of Bread, best is a French Baguette or a Ciabatta
¼ cup Black Olive Tapenade
1 pint Cherry Tomatoes, cut in quarters---I used Rice Family Farms Sungold
½ Cucumber, seeded and cut into small dice
1 Tbsp Olive Oil
Salt and pepper to taste
2 tsp Basil Leaves, torn into small pieces

Heat the oven to 350 degrees. Grease a baking sheet. Toss the onion wedges with enough olive oil to coat them lightly and put them on the baking sheet. Drizzle balsamic vinegar and water. Season with salt and pepper and roast for 30 minutes, or until nicely browned and tender. Set aside to cool.

Meanwhile, trim the ends of the bread. Trim as much of the crust as possible and cut into ½-inch cubes. Toss the bread with enough olive oil and tapenade to coat and put on a baking sheet. Bake in a 350 degree oven for 10-15 minutes, or until the bread is crispy and lightly brown. Toss the tomatoes and cucumbers with 1 Tbsp olive oil, and a good pinch salt and pepper. Add the onions and toss. Right before serving, add the bread and basil leaves.

--By Sylvie Ryan, Boise Co-op Culinary Educator

Sylvie’s Gluten-Free Savory Fromage Blanc Tarte

By Sylvie Ryan, our Culinary Educator

Fromage Blanc is not readily available in The States as it is in France. My version uses with Greek yogurt, is easy to make and resembles the taste and tangy texture of Fromage Blanc. The Greek yogurt is strained through a cheesecloth-lined colander. Let the yogurt strain overnight in the refrigerator-- the longer you strain it the thicker it will get.

1 Gluten-Free Pie Crust by Fuel for the Soul (in our freezer section)

3 cups Stained Greek Yogurt

6 oz Fresh Goat Cheese Fromage Blanc (I used Rollingstone Chevre)

3 Garlic cloves, thinly minced

3 Tbsp Fresh Chives, thinly sliced

1 Tbsp Parmesan, grated

Salt and Pepper to taste

5 Eggs (white and yolks separated)

Preheat the oven to 375 degrees and bake the pie crust for about 15-20 minutes. Remove from the oven and set aside to cool.

In a large bowl, beat together the strained yogurt, goat cheese, minced garlic, chives, Parmesan, salt and pepper. Slowly add the egg yolks and keep mixing until combined.

In a separate mixing bowl, beat the egg whites until firm.

Gently fold the egg whites into the yogurt mixture. Pour the mixture into the prebaked pie crust. Bake for 35-40 minutes or until the filling is set and golden.

Nutrition and the Gluten-Free Diet

By Caitlyn Davies, our own Gluten-Free Gal

Living on a restricted diet can cause nutritional deficiencies to occur. However, when most people discover they are gluten challenged and decide to go on a gf free diet, they think they are on the road to health. This is certainly true, but let's take a look at how having food allergies sets you up to lose nutrients, and why some symptoms may persist even though the diet has been modified.

If you live with digestive distress for a period of time, its obvious how much it affects your life. What isn't so obvious is what is happening on the inside of our bodies. Food allergies, lifestyle, medications and stress add a great burden to the intestines.The body responds to this by creating inflammation. Over time, this can lead to the wearing away of the mucus that coats the intestines. In turn, the lining then becomes porous and that allows small particles of food, toxins and bacteria into the blood stream. This condition is commonly known as "Leaky Gut."

In addition to the symptoms of leaky gut (bloating, flatulence, inability to concentrate, headaches, irritability, allergies and Candida) the silent symptom is the loss of the very nutrients that your body is trying to absorb. The common nutrient deficiencies associated with various gluten-related disorders are a lack of all B vitamins (especially B-12), Iron, Calcium, Vitamin D and Fiber. If you are deficient in these nutrients, you may experience fatigue, difficulty sleeping and healing, depression and other negative mood states, disrupted menses, headaches, body aches and general malaise. The good news is most of these nutrient deficiencies can be found by simple tests and supplemented for a reasonable cost.

It takes a long time to wear down the body's natural defenses. Repairing a damaged digestive tract is a task the requires patience and eating foods that are gentle and nourishing. Foods like coffee, alcohol, refined carbohydrates, sugar and certain medications can contribute to the inflammation of the intestines and are best avoided when trying to repair the gut. Going gluten free is a huge, wonderful change. If you think you may be nutrient deficient, get tested and then get those nutrients! You deserve to feel good!
        

Top Ten Reasons I Like Living Gluten-Free!

By Caitlyn Davies, our own Gluten-Free Gal!

10.  I learned living without means living with something better!

9.    I have energy!

8.   Quinoa is better than rice!

7.   You can live WELL off of veggies! Who knew?!

6.   It's awesome to have a digestive system that works.

5.   Absorbing Vitamins! Minerals! Antioxidants! Oh my!

6.   Enriched my knowledge of nutrition, food and cooking.

5.   Sunflower Mills-local and gluten free y'all!

4.   I have energy!

3.  Gluten-Free tours are fun!

2.  Almost all of the alternative flours have more nutrition than wheat flour.

1.  I feel so good!!!

.

Tips for Fabulous Gluten-Free Cookies!

Compiled by Sylvie Ryan, our Culinary Educator

What I love most about cooking is the infinite creativity it inspires. Baking, however, is a very precise science, so it’s important to have a specific, well-measured recipe to help you achieve delicious results. And, when it comes to baking gluten-free cookies, I've discoverd some excellent tips that will ensure success!
Mary Frances from the Gluten Free Cooking School blog has tons of incredibly helpful information, and I've listed here 5 of her very best cookie baking tips and a great sugar cookie recipe, too. Be sure to sign up for her newsletter when you visit her blog!

Did you know that gluten is very rarely necessary in a good cookie? This also means that most gluten-free cookies can be made without xanthan gum or guar gum. A little of these ingredients might help with crumbliness, but they are not an essential ingredient like they would be with a bread recipe. Here are 5 more tips that I picked up during my cookie research this week:

1. Remove cookies from the baking sheet and onto a cooling rack as soon as they can be moved without breaking. They will continue to cook while they are on the sheet and, as I can personally attest, will become stuck. Instead, check them to see whether the cookies are ready to be moved every 30 seconds after they come out of the oven.

2. A good general rule is that you should always grease your cookie sheet with shortening, butter, or a non-stick spray (make sure that it doesn't contain flour). Alternatively, you can cover the sheet with parchment paper and bake the cookies on top of that.

3. If your cookies are too domed, try adding baking soda to the recipe in 1/4 tsp. increments. Baking soda will help increase the spread of the cookie as long as the recipe also includes an acidic ingredient like honey, brown sugar, or cream cheese.

4. Any number of things can cause a cookie to spread too much, and the problem isn't specific to gluten-free cookies. If this happens, consider whether your flour measurement was incorrect. Volume measurements (like cups) are notoriously inaccurate, and if you did not measure out enough flour then the fat in the recipe overwhelms the flour and the cookies' structure is not able to form.

5. Cool cookie sheets completely between batches to prevent the pan from warming the dough to much. A warm cookie sheet can cause the cookies to flatten and spread. Use several cookie sheets so that you can rotate through them as you bake batches of cookies.


A Gluten-Free Sugar Cookie for Decorating

1/2 lb (2 sticks) Butter, softened

2/3 cup Sugar

1 large Egg

1/4 tsp. Baking Powder

1/8 tsp. Salt

1-1/2 tsp. Vanilla Extract

2-1/2 c. Mary's Gluten-Free, All-Purpose Flour Mix

Cream the butter and sugar. Add the egg, baking powder, salt and vanilla and mix until well combined. Then stir in the flour until well-blended and smooth.

Divide the dough in half and roll out each half to 1/4 in. thickness between two sheets of parchment paper. Keeping the paper in place, move the dough to the refrigerator and chill for 20 - 30 minutes.

Preheat your oven to 350 degrees. Move one oven rack to the upper third of the oven. Grease your cookie sheets.

Take one portion of dough out of the refrigerator. Peel one piece of parchment paper off and then replace it. This is now the bottom side of your dough. Take off the other piece of paper and discard. Cut out the cookies using cookie cutters that are 2 - 3 in. long. Place the cut-out cookie on the cookie sheet about 1 inch apart. Roll out the dough scraps and keep cutting cookies until all the dough has been used. Refrigerate the dough again if it gets too soft to handle.

Bake the cookies just until they are lightly colored and slightly darker at the edges - should be around 6 - 9 minutes. Rotate the cooking sheet halfway through baking for even browning. After they are done, transfer them to a cooling rack as soon as possible.

Gluten-Free Pie Crust

Adapted from Glutenfreegirl.com

Makes 1 pie crust

1 cup White Rice Flour                   

½ cup Sorghum Flour                  
½ cup Potato Starch                   
3 Tbsp Sweet Rice Flour                   
3 tsp Sugar                                         
¼ tsp Salt
1 tsp Cinnamon
8 Tbsp Cold Butter
1 large Egg
2 Tbsp Apple Cider Vinegar
¼ cup Ice-Cold Water


Mix together all dry ingredients. Cut the butter into 1/2-inch thick pieces and meld it into the dry ingredients with a fork until the mixture crumbles into pea-sized pieces. Make a well in the center and drop the egg and apple cider vinegar in, then stir them in gently with a fork, from the center out. Once they are incorporated, slowly drizzle the ice-cold water into the mixture, a little at a time. You do not want the dough to be too wet. Add water only if dough seems too dry.


Sandwich the dough between two pieces of parchment paper and spread the dough outward, equally in all directions, until it is a thick, round cake of dough, about the size of a pie plate. Refrigerate for at least 2 hours, or ideally, overnight. Take the dough out of the refrigerator at least 20 minutes before you want to work with it.

Leave the dough in the parchment paper “sandwich” and roll it out as thinly as you can, then remove the top sheet of parchment. Lay pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. You may crimp the edges at this point. If some of the dough falls off the sides, simply re-attach the pieces to the crust by pressing in with your fingers.

If your recipe calls for a pre-baked crust, place it in a 350-degree oven for 8 to 10 minutes. Otherwise, fill and bake according to your pie recipe.

Dinner in a Pumpkin

By Boise Co-op member Brandy Wilson

I’d like to share this recipe for Dinner in a Pumpkin. It was inspired by an all-beef version, but I changed it significantly when I went to this vegetarian take on the recipe. It’s safe to say that this is my own creation!

This is a great way for people on limited diets to have an outrageously beautiful centerpiece for a holiday meal. Fits gluten-free, Candida-restricted, and allergy-free dietary limitations. If any of these no-fun diets have you perturbed this holiday season, the fun will come bouncing back in with one or two of these sweet and savory beauties on the table!

Serves 8


2 small Pie Pumpkins (8-inch diameter)

1 can Black Beans

1 can Kidney Beans

1 can Great Northern Beans

1 can Pinto Beans

1 can Diced Tomatoes (16 ounce)

1 can Tomato Sauce (8 ounce)

2 Anaheim Peppers, chopped

1 Bell Pepper, chopped

1 Onion, chopped

1/3 cup Green Olives, chopped

1/2 Tablespoon apple cider vinegar

3 teaspoons chopped garlic

1 Tablespoon Oregano

1 Tablespoon Basil

2 teaspoons Cumin

2 teaspoons Chipotle Pepper Powder

Cut a circle out of the top of the pumpkin, slicing at an angle so the lid will sit neatly back on top. Scoop out the guts, and don’t forget to clean and roast those pumpkin seeds for another treat. Set the pumpkins in a roasting pan.

In a mixing bowl, combine all other ingredients. Spoon the chili mixture into the pumpkins, and set the pumpkin lids back on top. If you prefer, you can sauté the onions and peppers ahead of time. They are also fine just thrown in.

For thick-walled pumpkins, bake at 375 degrees for 2 to 2 ½ hours (pumpkins like “sugar pie” and “Casper” tend to fall into this category). For thinner-walled pumpkins, or if you are only doing one pumpkin, bake at 350 degrees for 1 ½ to 2 hours (such as the Cinderella coach pumpkin, “Rouge vif d’Etampes”). If unsure, allow an extra half-hour for baking. The pumpkins hold well in a warm oven.

Bake until the pumpkin is easily pierced with a fork and the chili is bubbly. To serve, scoop the chili with some of the pumpkin flesh into bowls.


Enjoy!
Brandy Wilson

Raw Winter Squash Salad!

This winter squash salad looks like carrot salad and is just as good to eat. It is a great winter alternative to tossed lettuce salads. Fresh and fruity, mixed with apples, it taste good too. Serves 4-8.

2 Tbsp fresh Lemon Juice

1 Tbsp Apple Juice Concentrate

1 Tbsp Water

Freshly ground Pepper

3-4 Tbsp Cold -pressed Extra virgin Olive Oil

1 LB. Meaty Winter Squash, such as Butternut or Acorn

2 small Apples

2 Tbsp Sunflower Seeds (you may soak the seeds, just cover with water and soak for two hours)


Whisk lemon juice, apple juice, water, pepper, olive oil together to make a vinaigrette.

Seed, peel and grate the winter squash (about 3 cups Grated). Seed and grate the apples (about 1 cup). You may peel the apple if you wish.

Toss the squash and apple with the salad dressing. Sprinkle with sunflower seeds. Serve.

—Adapted from a recipe by Jennifer McGavin

Gluten-Free Croque Monsieur

By Sylvie Ryan, the Boise Co-op's Culinary Educator

1 cup hot Coconut Milk
1 Tbsp Butter
2 Tbsp Gluten-Free Baking Flour
1/2 teaspoon Salt
1/4 tsp Pepper
Pinch Nutmeg
1/2 cup grated Parmesan
2-1/2 cups grated Gruyere Cheese
10 slices Gluten-Free Sandwich Bread
Dijon Mustard
5 slices Prosciutto or Ham, nitrate-free

Preheat oven to 400 degrees. Heat coconut milk in a small saucepan, but turn off heat before milk gets foamy.

In separate saucepan, melt the butter over low heat and add the flour, stirring with a wooden spoon for 2 minutes to make a roux. Slowly add in the hot coconut milk, whisking constantly until the sauce is thickened. Remove from heat and whisk in the salt, pepper, nutmeg, the parmesan, and 1/2 cup of the Gruyere. Mix the cheese sauce well and set aside.

Toast the bread slices in the oven for 5 minutes on a baking sheet. Turn over the slices and toast in the oven for another 2-3 minutes, or as preferred.

Lightly spread half the toasted bread slices with the mustard and add a slice of ham to each. Top with half of the remaining Gruyere. Top with the other slice of toasted bread and slather the tops of the sandwiches with the cheese sauce. Sprinkle the remaining Gruyere on top and bake the sandwiches for 5 minutes. Turn on the broiler and broil the sandwiches for 3-5 minutes, until the top of the sandwich is bubbly and lightly browned.

Makes 5 sandwiches.

Sylvie's Roasted Vegetable Gazpacho

An Original Recipe by Sylvie Ryan, the Boise Co-op's Culinary Educator

Serves 10

5 Red Bell Peppers, halved and seeded

4 lbs. Plum or Roma Tomatoes, whole and washed

4 medium Red Onions, peeled and roughly sliced

6 Garlic Cloves, peeled and crushed

1 Tbsp. Extra-Virgin Olive Oil

½ cup Water

3-4 Tbsp Red Wine Vinegar

1 Tsp Hot Sauce (you may use Tabasco)

Salt and Pepper to taste


Turn on the broiler. Cut the peppers in half, discard the seeds. Place them on a baking sheet open side turned down. Place the baking sheet as low as possible. When they are ready, they will look quite dark, place in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, this will help the peeling process. Carefully peel the peppers. Set aside.

Set the oven to 425 degrees and move the rack to the middle position. Place the tomatoes on a baking sheet and roast them for about 15 minutes. You will know they are ready when the skin has started to crack. In a large bowl mix the onions and garlic together, season with salt and pepper and drizzle with about 1 Tbsp of olive oil. Place in the oven along with the tomatoes and roast for about 15-20 minutes. Put in a bowl and cover. When the skin has separated from the flesh, peel the tomatoes.

Purée the red peppers, tomatoes, onion and garlic mixture together in a food processor, adding a little bit of water at the time. You want to obtain a fairly chunky soup, but make sure that it does not become too liquid. You may need to this in sections so to not overflow the food processor. Place in the refrigerator for at least 6 hours. I suggest that you wait for the soup to be thoroughly chilled before adding the vinegar, hot sauce and adjust the seasoning. You may garnish the soup with fresh herbs, olive oil, or cubed cucumber. Bon appétit!

Grandma Hélène's Green Beans

From Sylvie Ryan, the Boise Co-op's Culinary Educator


My grand mother made this recipe for larger family gatherings. It accompanies roasted chicken very well, but would be a good plate companion for any roasted meat dish. It is so quick and easy to make and the flavors of slowly cooked onions with garlic and tomatoes are delicious and very fresh.

Serves 8-10

2 Lbs. String Beans (You may use Green Beans cut in half)

1- 2 Tbsp Olive Oil

1 Large Yellow Onion, minced

4-5 Garlic Cloves, crushed and minced

1 Large Tomato, cubed

½ cup Vegetable Broth

Salt and Fresh Ground Pepper to taste



Wash and trim the beans. Set aside.

In a large skillet heat the oil over medium heat and add the onions. Sauté the onions until tender, but not browned, about 5 minutes. Add the garlic and tomatoes and cook for an additional 5 minutes, lower the heat if needed, the mixture has to simmer. Add the vegetable broth, the beans, salt and pepper, cover and simmer for 20 minutes, stirring occasionally. Adjust the seasoning and serve. Bon appétit!

Arugula Pear Salad

3 ripe Pears

juice of 2 Lemons

1/3 cup dried Cranberries

1/3 cup Pecans, toasted and chopped

1/2 cup Apple Cider

1 tbsp Apple Cider Vinegar

1/3 cup Honey

1/4 cup extra-virgin Olive oil

1 bag (6 ounces) Arugula

Black pepper and sea salt



Preheat the oven to 375 degrees.

Cut the pears into slices, about 6 slices per pear, removing the cores and seeds.

Whisk the apple cider, vinegar, lemon juice, honey and 1 tbsp olive oil in a bowl.

Toss the pears with the mixture and arrange them core side up in a baking dish.

Bake the pears, basting every 5-10 minutes with the apple sauce mixture, until tender, about 40-50 minutes. Remove and let cool to warm or room temp.

Whisk together the remaining olive oil and 1/2 cup of the basting liquid. Toss with the arugula with the dressing, pecans and cranberries and divide among 6 plates. Top each salad with 3 pear slices, season with salt and pepper.

Black Quinoa Salad

 2/3 cup Black Quinoa

 1 Avocado

 Lemon Juice

 2 Oranges

1 tablespoon chopped Parsley

1 bunch Golden Beets, peeled and diced


For the vinaigrette:

1 teaspoon Gluten-free Honey Dijon Mustard

2 tablespoons White Wine Vinegar

6 tablespoons Olive Oil

• Rinse the quinoa under cold water and drain. Add to a pot with twice the same amount of water (2 x 2/3 cup water). Add salt and bring to a boil. Simmer and cover. Cook for 15 minutes, or until all the water is absorbed. Stop the heat and let rest for 5 minutes. Fluff with a fork and let cool.

• To prepare the vinaigrette, in a small bowl, combine the honey mustard with the white wine vinegar. Add the oil and emulsify with a fork. Season with pepper (note that I don’t add more salt here because the quinoa is already seasoned with salt from cooking).

• Dice avocado. Drizzle with lemon juice to prevent oxidation.

• Peel the oranges and using a sharp knife, remove the white membranes of the oranges; cut it in slices.

• Combine all ingredients in a large bowl and dress with the vinaigrette.

Raw Strawberry Pie

2 cups Nuts of your liking (I like to use almonds or cashews or a combination of the two)

3/4 cup pitted Dates

Pinch of Salt

2 containers of Strawberries, sliced (approx 4-5 cups)

6 Dates soaked in warm water for about 10 minutes

1 teaspoons Lemon Juice

1 tablespoon Agave Nectar


Put 6 dates in a bowl with enough warm water to cover, and set aside.

Put the nuts, pinch of salt and pitted dates in a blender and blend until well broken down and sticky enough to press together. Press into a 9 inch pie tin along the bottom and sides. Put in the refrigerator to cool while preparing the filling.

Wash and slice your strawberries, set aside. Drain the soaking dates, drop into a blender along with 1 cup of the sliced strawberries, lemon juice and agave nectar and blend until smooth and set aside.

Layer the remaining strawberries in the pie crust and then top those with the blended strawberry mixture. Refrigerate for an hour or more and then slice and ENJOY!

Beet and Cabbage Salad

Ingredients:

• 2 tablespoons Sherry Wine Vinegar

• 2 teaspoons Gluten-Free Dijon Mustard

• 10 tablespoons Safflower Oil

• 3 large raw Beets, peeled, coarsely grated

• 1/4 cup distilled White Vinegar

• 1 tablespoon Wheat-Free Tamari

• 1 tablespoon Sugar

• 6 cups very thinly sliced Green Cabbage

• 2 tablespoons chopped fresh Mint

Preparation:

Whisk vinegar, mustard, wheat-free tamari, and sugar in another large bowl. Gradually whisk in oil, then mix in beets. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.

Baby Lima Soup with Chipotle Broth

1 pound dried Baby Lima Beans, picked over and rinsed

10 cups Water

1 head Garlic, top lobbed off to expose the cloves and loose skins removed

2 tablespoons Olive Oil or Clarified Butter

1 Onion, halved top to bottom and sliced into thin crescents

1 to 2 Chipotles in adobo sauce

2 teaspoons fine-grain Sea Salt

Squeeze of Lime juice (optional)

Pick over the beans, looking carefully for any pebbles or dirt clumps; baby limas seem to be magnets for dirt. Rinse the beans, then combine them with the water and garlic in a heavy soup pot. You might think putting a whole head of unpeeled garlic in the pot is strange, but just go with it. Bring the beans to an active simmer and cook for 30 to 40 minutes, until just a touch al dente and not mushy or falling apart. Test their doneness by tasting; you really can't tell any other way.

Heat the olive oil (or butter) in a heavy skillet over medium-high heat, add the onion, chipotles, and 2 teaspoons of the adobo sauce, and sauté over medium high heat for 3 to 4 minutes, just until the onion starts to soften. You can always add more adobo sauce later for a spicier soup; just don't overdo it on the front end.

Add the salt and the onion-chipotle mix to the pot of beans and simmer gently for about 5 minutes to blend the flavors. The broth should be thin, so add more water if needed. Add more salt and more adobo a bit at a time if the flavors aren't popping. Finish with a squeeze of lime if you like. I usually remove the garlic head at this point or serve around it.

Serves 6.