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Gluten Free Recipes

 Steinberg Family Gluten Free Stuffing.jpg

 

 

 

Gluten Free, Dairy Free Pumpkin Pie

1 Mi-Del Gluten Free Ginger Snap  prepared Pie Crust

1 15 oz can of Farmer’s Market Pumpkin Pie Mix

3/4 cup So Delicious Coconut Milk (Original or Vanilla)

2 tbsps Brown Sugar (can be omitted depending on taste)

2 Eggs

So Delicious Coconut Whipped Topping

Heat oven to 425 degrees.  Open Pie crust and set aside. Mix all ingredients in bowl, blending thoroughly until texture is even and creamy. Pour into pie shell.  Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees and bake for an additional 30-40 minutes (until entire top of pie appears matte and not wet, a little jiggle should not cause pie filling to move at all)

Cool one hour before serving. Serve with a dollop of So Delicious Coconut (Gluten Free) topping.

Manhattan Clam Chowder

3 cup potatoes, peeled and diced
1 pound bacon, diced
1 quart  onion, diced
1 quart  celery, diced
1-1/2 tsp garlic
46 oz canned clam juice
51 oz  can chopped clams
5 lb canned diced tomatoes
23 oz canned tomato  juice
1-1/2 tsp old bay seasoning
1 bayleaf
1-1/2 tsp thyme
1/4 bunch parsley, chopped
 
Add bacon to a large soup pot over medium heat and cook until golden. Once fully cooked add celery, onions, and garlic and cook until fragrant. Add the rest of the ingredients and bring to a boil. Let boil for about an hour or until the potatoes are fully cooked. Remove  bay leaf from soup. Season with salt and pepper.

 

Pancetta and Herb Chicken Torchon

1 chicken breasts; cut in half and pounded about 3/4-1 centimeter thin
1 small bunch parsley
3-4 cloves garlic
2 Tbsp butter
4 ounces pancetta
Salt and fresh cracked pepper; as desired
 
Preheat oven to 450 degrees. In a Cuisinart, puree garlic, butter and parsley to form a coarse paste. Season well with salt and pepper. Spread mixture thoroughly on one side of chicken breast. Carefully roll into a tight cigar and wrap tightly with pancetta. Repeat with other breast.  Place in a roasting pan and bake for 10-15 minutes until internal temp reaches 155 degrees. Let rest for 5-10 minutes and then slice into pinwheels and enjoy!

 

Dark Chocolate Mousse with Raspberries and Mint

5 1/4 oz bittersweet chocolate, coarsely chopped
14 oz cold heavy cream
3 large egg whites
1 oz sugar
1/4 cup raspberries; for garnish
8-10 mint leaves; for garnish
Place chocolate in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand. Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm. Place chocolate in a large bowl and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Garnish with raspberries and mint leaves.

 

Chicken Pot Pie

For the pie crust:
1/2 cup tapioca flour
1/2 cup cornstarch
1/4 cup potato starch flour
1 cup sweet rice flour
3/4 tsp xanthan gum
2 Tbsp sugar
1/2 tsp salt
1/2 cup (1 stick) butter, chilled
1/2 cup vegetable shortening
1 egg
3/4 Tbsp apple cider vinegar
1/4 cup ice water
In a large bowl, blend together the flours, xanthan gum, salt and sugar. Using a pastry cutter, cut in the butter and shortening in small dabs until you have lumps the size of white beans (NOT fine like cornmeal). In a small bowl, whisk the eggs and add the vinegar and ice water. Stir into the flour mixture and form a ball- Knead it a little, don’t go crazy, though. If it is too dry and not coming together add more ice water, 1 Tbsp at a time. Divide dough into 2 balls, form into discs and wrap in plastic. Refrigerate at least one hour before rolling out. To roll, use sweet cornstarch to prevent dough from sticking to surfaces. Recipe yields 1 top and 1 bottom shell.
For the Chicken Pot Pie:
1 lb chicken breast, cut into 3/4 inch cubes
1 cup white onions, diced
1 cup carrots, diced
1 cup celery, diced
1  1/2  cups red potatoes, diced
2 1/2 tsp olive oil
2 1/3 cup chicken stock
2 1/3 cup milk
4 Tbsp butter
1 cup brown rice flour
2 tsp fresh ground thyme
2 tsp fresh ground rosemary
Preheat oven to 350°F. Spread cubed chicken in a shallow pan. Season with salt and pepper. Roast in oven until chicken is cooked thoroughly or internal temperature reached 165°F.   In a large bowl, toss the vegetables with the oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender, but not soft.
Add butter to a saucepan and melt over medium-low heat. Add the rice flour and cook, stirring constantly, for 2 minutes. Whisk broth into roux. Remove from heat.  Slowly whisk in milk. Add chicken, roasted vegetables, peas, and herbs. Season to taste with salt and pepper. Set the filling aside to cool. While the filling is cooling, lightly butter pie pan.  Roll the dough out into a circle with a diameter about an inch more than the diameter of the pie pan. Transfer the filling to the prepared pie pan.  Place the crust on top of the filling and crimp the edges.  Cut several vents in the crust to let steam escape.  Place the pot pie on baking sheet and bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling.  Let it cool for a few minutes before serving.

 

Roasted Butternut Squash

1 lb butternut squash; peeled, seeded and large diced
2 tsp Olive Oil
1/2 tsp garlic; minced
Salt and pepper; to taste
 
In a large bowl combine all ingredients and toss until squash is thoroughly coated. Season with salt and pepper. Arrange coated squash on to a large baking sheet. Roast at 350° F for 15-20 minutes, or until just tender.

 

Blueberry Scones

1 cup gluten-free baking mix
2 Tbsp sugar
½ tsp baking powder
1/3 tsp xanthan gum
1/4 tsp salt
3 Tbsp cold butter
1 egg
1/4 cup milk
1/4 cup blueberries
 
Combine first five ingredients in a bowl.  Grate in cold butter, tossing it occasionally with the dry mix to prevent clumping. Add 1/4 cup blueberries to the dry mix after the butter is grated in. In a separate bowl, whisk together eggs and milk.  Add the wet to the dry and stir until incorporated.  The dough will be very wet.  Sprinkle a work surface with gluten-free baking mix.  Scrape the dough onto the work surface, sprinkle the top with more baking mix.  Pat the dough out until about 3/4” thick.  Use the same round cutter used for the regular mini scones to cut the dough.  Gather the scraps together and repeat.  Because there is no gluten you can continue this until all the dough is used without the scones becoming tough.  Freeze scones and bake as needed.

 

Vegan/ Gluten Free Pot De Creme

2(14 oz) cans coconut milk
10 oz force noir chocolate
2 Tbsp maple syrup
1 tsp vanilla extract
1 tsp espresso powder
Chocolate covered espresso beans for garnish
Heat a large pot over medium heat add coconut milk and bring to a simmer. Put chocolate in cuisinart or blender and pour hot coconut milk over it. Add remaining ingredients and blend until chocolate is melted and mixture is smooth. Double strain through fine mesh sieve. Pour into 4 oz cups. Refrigerate until set, at least 3 hours.

 

Gluten-Free Oatmeal Raisin Cookies

2 cups gluten-free oats
2 cups gluten-free all purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp xanthan gum
1/2 tsp ground cinnamon
Pinch of freshly grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/2 lb (2 sticks) unsalted butter, softened
1 cup dark brown sugar
1 cup sugar
2 eggs
1 Tbsp vanilla extract
1 cup raisins
 
Preheat oven to 350°F.  Combine oats, gluten-free flour, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, ginger, and salt together in a large bowl.  In a stand mixer, combine butter, brown sugar, and sugar and beat with the paddle attachment on low until smooth and fluffy, scraping the bowl as necessary.  Decrease speed to lowest setting and add the eggs and vanilla extract.  Beat until completely incorporated, scraping as necessary.  Add the dry ingredients and mix until almost completely incorporated but there is still a little dry remaining.  Add the raisins and mix just until no dry remains.  Using your hands, form small balls of dough and place on a parchment-lined baking sheet, pressing down on each until about 2″ in diameter.  Bake for 15-20 minutes or until edges are set but centers are still slightly soft.  Transfer to wire racks and cool completely.

 

Gluten and Dairy Free Chocolate Avocado Frosting

This recipe was created by Healthy Living Market Saratoga Guest Mary Colby. She won our March 2015 Demo Center Recipe Contest with this gluten and dairy free frosting and chocolate cake!

What’s You’ll Need
1 avocado
2 TBS coconut oil at room temp
2-3 TBS cocoa powder
A splash of vanilla extract
1 or 2 tablespoons of raw honey or maple syrup or any sweetener of your choice: such as 2-3 pitted dates.)
Directions
Place all frosting ingredients into blender. Blend until smooth and creamy. Adjust sweetness to your liking.
WHAT YOU’LL NEED
3 cups almond flour
1/4 cup coconut flour
3 eggs
1 TB vanilla extract
2 teaspoons baking soda
1/2 teaspoon sea salt
3/4 cup cocoa powder
You can use your fat of choice (1/2 cup total, such as 1/4 cup each of butter & coconut oil )
You can use any sweetener you like (3/4 cup total, such as, 1/2 cup coconut sugar palm sugar & 1/4 cup maple syrup)
1/2 cup brewed coffee (optional)
1/2 cup coconut milk (you can use dairy or other nondairy milk of your choice)
DIRECTIONS
Preheat oven to 350. In a food processor or with a hand mixer, beat the eggs until lighter yellow. Add the sweetener, vanilla, coffee (if adding), and coconut oil/butter, and beat to combine. Add the dry ingredients and beat to combine thoroughly (approx. 30 seconds). Pour batter into a Bundt pan that has been sprayed with cooking spray (preferably coconut oil spray). Bake for 45 minutes or until toothpick inserted comes out clean. Cool in pan 15 minutes then turn out onto platter.

 

Chocolate Avocado Frosting

What’s You’ll Need

1 avocado
2 TBS coconut oil at room temp
2-3 TBS cocoa powder
A splash of vanilla extract
1 or 2 tablespoons of raw honey or maple syrup or any sweetener of your choice: such as 2-3 pitted dates.)
Directions
Place all frosting ingredients into blender. Blend until smooth and creamy. Adjust sweetness to your liking.

 

Maple Balsamic Dressing

1 Tbsp Dijon mustard
1/2 cup + 2 Tbsp balsamic vinegar
1/4 cup maple syrup
1 1/4 cup olive oil
 
Mix first three ingredients thoroughly in a food processor or using a whisk in a small bowl.  While continuing to process/stir, slowly add in owl until combined.

 

Key Lime Pie with Macadamia-Almond Crust

1 cup ground toasted macadamia nuts
½ cup almond flour
¼ tsp salt
¼ tsp baking soda
¼ cup butter, melted
2/3 cup key lime juice (about 16 limes)
1 14-oz can sweetened condensed milk
3 eggs, divided
1 ½ tsp lime zest
1/8 tsp cream of tartar
¼ cup confectioner’s sugar
 
Preheat oven to 350°F.  In a medium bowl, combine the ground macadamia nuts, almond flour, salt, and baking soda.  Add the melted butter and stir to combine.  Press the mixture into a 9-10” pie pan.  Place on the center rack of the oven and bake until lightly browned, about 10 minutes.  Set aside on cooling rack.  To make filling, use whisk attachment on mixer and beat egg yolks until fluffy on high speed.  Continue to beat while slowly adding sweetened condensed milk until thick.  Lower speed to medium and add lime juice; beat to combine.  Stir in lime zest.  Pour into crust and bake until filling is set, about 10 minutes.  Let cool on wire rack.  Make meringue by beating egg whites with a pinch of salt and cream of tartar until foamy.  Keep beating, adding confectioner’s sugar slowly, until shiny and holds fairly stiff peaks.  Cover pie with meringue and bake until lightly browned, about 10-15 minutes.  Cool on wire rack and then refrigerate until serving.

 

Broccoli-Pumpkin Seed Pesto

1 cup broccoli florets
2 cloves garlic
1/2 cup pumpkin seeds
1/4 cup Parmigiano-Reggiano
3/4 cup olive oil, divided
Salt and pepper to taste
 
Preheat oven to 400F.  Place broccoli florets on a parchment-lined baking sheet and drizzle with 1 Tbsp of olive oil.  Roast in oven for about 10 minutes.  In a medium skillet, heat 2 Tbsp olive oil over medium-high heat.  Add the pumpkin seeds and cook, stirring constantly, until they begin to brown.  Allow broccoli and pumpkin seeds to cool.  Add broccoli, pumpkin seeds, garlic and parmesan to a food processor.  Turn on the processor and drizzle in remaining olive oil, adding more as needed to reach desired consistency.  Salt and pepper to taste.

 

Gluten-Free Pumpkin Muffins

1 3/4 cups gluten-free all purpose flour
1 cup sugar
1 tsp baking soda
3/4 tsp xanthan gum
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2 eggs
1/4 cup water
Scant 1/2 cup canola oil
2 Tbsp molasses
1 cup pumpkin puree
1/2 cup raisins, soaked in hot water for ten minutes and then drained
1/4 cup chopped walnuts
 
Preheat oven to 350°F and fill muffin tins with paper liners.  Combine first eight ingredients in a small bowl. Combine remaining ingredients in the bowl of a stand mixer.   Mix with the paddle attachment until well combined.  Add the dry ingredients to the wet and mix just until no dry streaks remain.  Let sit at least 20 minutes.  Fill each liner 2/3 full with batter and bake 20-25 minutes, or until a toothpick inserted into the center comes out clean.  Cool tins on wire racks, popping each muffin out a little bit from the tins to keep them from steaming.

 

Banana Coconut Pancakes with Gingered Honey

1 cup honey
2” piece fresh ginger, peeled and grated
2 medium bananas
8 eggs
¼ cup water
1 ½ tsp vanilla extract
½ cup coconut flour
2 tsp baking powder
¼ tsp cinnamon
1 tsp kosher salt
2 Tbsp unsalted butter
 
 
To make gingered honey, combine honey and grated ginger in small saucepan over low heat, stirring constantly, until flavors have melded and honey has thinned, about 5 minutes.  Set aside.  Slice one banana into thin rounds and set aside.  In medium bowl, mash the remaining banana and combine with eggs, water, and vanilla.  In large bowl, whisk together coconut flour, baking powder, cinnamon, and salt.  Whisk egg mixture into flour mixture just until incorporated.  Fold in banana slices.  Warm a large skillet over medium heat and grease with butter.  Scoop up to ¼ cup of batter into skillet and cook until bubbles appear on surface, about 3 minutes.  Flip and cook until pancake has risen, another 3 minutes.  Repeat with remaining batter.  Serve drizzled with gingered honey.

 

Crispy Homemade Polenta Bites with Swiss Chard Tapenade

2 2/3 cup vegetable stock
1 1/3 cup cornmeal
1 cup panko bread crumbs
4 Tbsp olive oil, divided
1 Tbsp  fresh lemon juice
¾ cup rainbow swiss chard, finely chopped
3 Tbsp chopped olives
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper, to taste
4 radishes, thinly sliced
 
Bring stock to a boil in a large saucepan.  Stir in the cornmeal, stir vigorously and continuously until thick and porridge-like.  Spread out on a parchment-lined, rimmed baking sheet and let cool.  Meanwhile, spread panko bread crumbs on large flat plate.  Once polenta is cooled, cut into six rectangles and press each into panko, making sure to cover both sides.  In a large skillet, heat 2 Tbsp oil on med-high heat.  Cook polenta rectangles until crispy and lightly golden brown, 2-3 minutes per side, adding more oil to pan as needed.  Drain on paper towel and cut into 1” bites.  To make tapenade, combine remaining olive oil with lemon juice, swiss chard, olives, and garlic in medium bowl.  Season with salt and pepper.  To assemble, top each polenta bite with a few slices of radish and a dollop of tapenade

 

Sweet Potato & Kale Gratin

1 large bunch kale
3 lbs sweet potatoes, thinly sliced
1 1/2 cups shredded parmesan cheese
1 pint heavy whipping cream
3 cloves garlic, minced
1 cup scallions, chopped
2 tsp red pepper flakes
2 Tbsp butter, cut into small pieces
1 tsp salt
Black pepper to taste
 
Preheat oven to 400°F.  Wash kale.  Remove and discard stems.  Cut or tear into bite-sized pieces.  Fill a large pot with water and bring to a boil.  Add kale and heat for about 1 minute or until kale is bright green and slightly wilted.  Remove from water and allow to cool slightly.  Squeeze out excess water.  In a small saucepan add the heavy cream and bring to a simmer.  Add scallions, garlic, red pepper flakes, salt and 1 cup of parmesan.  Add a layer of sweet potatoes to the bottom of a greased baking dish.  Top potatoes with kale and pour some of the cream mixture over the top.  Continue layering until all the potatoes, kale, and cream have been used.  Top with remaining parmesan cheese.  Dot with butter.  Cover dish with aluminum foil and bake for 40-50 minutes.  Remove foil for the last 10 minutes of cooking.  Allow to sit for 10 minutes before serving.

 

 

 

Lemon-Vanilla Meringues

2 large egg whites
Pinch of salt
1/3 cup sugar
1/2 tsp lemon juice
Seeds from 1 vanilla bean
Zest of 1 lemon
 
Preheat oven to 200°F, place racks in center of oven, and line one baking sheet with parchment paper.  Place egg whites in bowl of electric mixer fitted with whisk attachment.  Beat egg whites on medium speed until foamy.  Add pinch of salt and increase speed to med-high.  Slowly sprinkle in sugar.  Add lemon juice and vanilla seeds and increase speed to high.  Continue to beat until eggs become thick, glossy, and hold stiff peaks- this will take several minutes.  Remove bowl from mixer and gently fold in lemon zest.  Transfer meringue to large pastry bag fitted with star tip and pipe meringues onto baking sheets in whatever shape you desire, about 2”.  Bake for 2 hours.  Remove meringues from baking sheet when cooled.
Variations
Lemon-Hibiscus: combine 1 1/4 tsp hibiscus powder with sugar before using and increase baking time to 2 1/2 hours
Lemon-Coconut: fold in 1 tsp coconut extract with lemon zest; sprinkle coconut chips over top of meringues prior to baking
Lemon-Almond: fold in 1 tsp almond extract with lemon zest; sprinkle sliced almonds over top of meringues prior to baking

 

Amish Baked Oatmeal

6 cups rolled oats
4 eggs, lightly beaten
1/2 cup coconut oil, melted
2 cups dairy or non-dairy milk
1/2 cup maple syrup
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
Fresh fruit, for serving
Mixed nuts, for serving
Flax seeds, for serving
 
Preheat oven to 350°F.  Mix all ingredients together in a large bowl.  Transfer to a bu-ttered or oiled baking dish.  Bake for 45 minutes.  Cool.  Cut into squares to serve, topped with fruit and/or nuts and/or flax seeds.  To reheat individual portions, cut into 2” squares, top with milk and microwave for one minute
.

Quinoa Tabouli Salad

1 cup quinoa, rinsed
2 cups water
1 pint cherry tomatoes, quartered
1/2 cup red onion, minced
1 medium cucumber, peeled, seeded, and diced
1 cup chopped parsley, packed
1/2 cup chopped mint, packed
Zest and juice of 1 lemon
1/4 cup olive oil
Sea salt and freshly ground black pepper, to taste
Crumbled feta cheese, optional
 
Bring water to a boil, add quinoa, return to a boil then cover pot and reduce heat to a simmer.  Cook quinoa for about 20 minutes until water is absorbed and kernels pop.  Remove from heat and keep covered for an additional 5 minutes.  Fluff with a fork.  Cool to room temperature.  In a large salad bowl, combine cooled quinoa, vegetables and herbs.  Add lemon zest, lemon juice and salt and pepper to taste.  Toss well.  Pour olive oil over salad and mix thoroughly.  Taste for salt/sour balance, adding more salt or lemon juice as needed.  Serve with crumbled feta cheese, if desired.

 

Jasmine Coconut Rice

2 cups purple, brown, or white jasmine rice
1 cup unsweetened full-fat coconut milk
2 cups water
1 tsp fine sea salt
4 medium shallots, thinly sliced
2 Tbsp unsalted butter
1/2 cup chopped cashews, toasted
 
Rinse the rice in a mesh colander under cool running water until the water runs clear.  Put rice into a heavy bottomed saucepan or cooking pot with a tight fitting lid.  Add the coconut milk, water and salt.  Stir to combine.  Bring to a boil, uncovered, over medium heat.  Stir a few times while the water is coming to a boil to prevent sticking.  Reduce the heat to low and cover with lid.  Cook for another 15-20 minutes without uncovering.  Remove from heat and let the rice steam for an additional 10-15 minutes without opening lid.  While the rice is cooking, melt the butter in a small skillet and fry the shallots over medium heat being careful not to burn butter.  Sprinkle with salt and stir every few minutes allowing the shallots to brown nicely.  Drain on paper towels.  Uncover the rice and fluff with a fork.  Transfer to a serving platter and scatter with the shallots and toasted cashews.

 

Avocado Cacao Mousse Tartlettes

4 ripe avocadoes
1/3 cup maple syrup
1/2 cup raw cacao powder
1 tsp vanilla extract
Pinch of salt
Scant 2 cups raw cashews
2 1/2 cups shredded unsweetened coconut
4 Tbsp honey
2 tsp fresh lemon juice or water
Fresh fruit and/or nuts, for garnish
 
In bowl, blender, or food processor, mash/blend avocado until smooth.  Add next 4 ingredients, blending until mixture is thoroughly combined.  Place in pastry bag fitted with large star-shaped pastry tip.  Chill for about an hour in the fridge.  To make tart crust, mix cashews in a food processor until you have a fine cashew flour.  Add coconut and mix until completely blended with the cashew flour.  Add honey and lemon juice or water and mix thoroughly.  Flatten the dough to fit in tart pan or divide evenly to fit in individual tartlette pans.  Pipe mousse decoratively onto crusts and garnish with fresh fruit pieces or chopped nuts.  Serve right away.

 

Baby Potato Salad with Mixed Fresh Herbs

2 lbs fingerling or other small potatoes
7 Tbsp olive oil
2 Tbsp finely chopped red onion
1 garlic clove, minced
1 Tbsp Dijon mustard
2-3 Tbsp red wine vinegar
1/3 cup mixed chopped fresh herbs: such as flatleaf parsley, tarragon, basil, mint, chervil, and/or chives
Salt and freshly ground black pepper, to taste
 
Place potatoes in a medium saucepan, cover with salted water, and bring to a boil.  Simmer until potatoes are tender.  While potatoes are cooking, heat 4 Tbsp olive oil in saucepan over medium heat.  Add onion and garlic and cook, stirring occasionally, until onion is translucent.  Remove from heat and whisk in mustard and 2 Tbsp of vinegar, then whisk in remaining 3 Tbsp of oil.  Add herbs and stir to combine.  Season to taste with salt and pepper.  Taste dressing and add additional vinegar if needed.  Drain cooked potatoes, cut into bite-size pieces, and place in a large bowl.  Add warm dressing and toss to combine.  Serve warm or at room temperature.

 

Roasted Root Vegetables with Maple Balsamic Glaze

 
1/2 lb parsnips
1/2 lb rutabaga
1/2 lb purple top turnip
1/2 lb carrots
1/2 lb sweet potatoes or yams
4 Tbsp olive oil
4 Tbsp maple syrup
2 Tbsp balsamic vinegar
2 garlic cloves, minced
 
Prepare vegetables by trimming, peeling and cu¬tting into 1″ chunks.  Place on a large baking sheet in a single layer, using two sheets if necessary.  Mix the olive oil, maple syrup, balsamic vinegar and garlic together in a small saucepan.  Heat gently, stirring, for about 5 minutes until hot.  Pour glaze over vegetables, season with salt and pepper, toss thoroughly.  Roast in a 350° oven for about 30 minutes, rotating baking sheets if more than one is used.  Stir vegetables a few times for even roasting.  Vegetables are done when they can be easily pierced with a knife and are golden and glazed-looking. 

 

Curried Roasted Butternut Squash Dip

2 lb butternut squash
1 small yellow onion
2 large garlic cloves, unpeeled
2 Tbsp olive oil
2 Tbsp coconut milk
1 tsp kosher salt
1 tsp curry powder
Freshly ground black pepper
 
Preheat oven to 350°F.  Cut squash in half lengthwise and remove seeds.  Peel and cut onion in half crosswise.  Brush cut sides of vegetables with olive oil.  Brush unpeeled garlic with olive oil.  Place squash and onions cut side down on an oiled baking sheet.  Tuck a garlic clove under each squash half.  Roast for about 45 minutes, until squash is easily pierced with a knife.  Set aside to cool.  When cool enough to handle, scoop flesh of squash into the bowl of a food processor, discarding skin.  Squeeze garlic pulp into bowl, add the onion.  Purée until smooth.  Add coconut milk, salt, curry powder and black pepper.  Process briefly to combine, adding more coconut milk if dip is too thick.  Check seasonings.  Serve warm with pita chips or bread sticks.

 

 

Roasted Fingerling Potatoes with Horseradish Cream & Fresh Dill

2 lbs mixed fingerling potatoes
2 Tbsp olive oil
Kosher salt and freshly ground black pepper
1 Tbsp chopped fresh dill, plus more for garnish
1 cup sour cream, greek yogurt, or a combination
1-2 Tbsp prepared horseradish, or to taste
 
Preheat the oven to 425°F.  Wash, dry and halve or quarter the fingerling potatoes depending on size, so that pieces are fairly uniform in size for even cooking.  Lightly oil a large baking sheet or roasting pan.  In a large bowl, combine the potatoes with the olive oil and sprinkle lightly with the kosher salt and ground pepper.  Toss to coat evenly and arrange in a single layer on the baking sheet.  Roast for 30-40 minutes, turning occasionally for even cooking until the potatoes are tender when pierced with a knife.  While the potatoes are roasting, prepare the horseradish cream.  Combine the sour cream or yogurt/sour cream combination, with the horseradish and mix well.  Season to taste with salt and pepper, add fresh dill and allow to sit for at least 15 minutes for flavors to develop.  When the potatoes are done, transfer to a serving bowl or platter.  Sprinkle with additional fresh dill if desired and serve with the horseradish cream as a dipping sauce.

 

Roasted Carrots with Cumin, Cilantro, and Feta

3 lbs carrots
2 Tbsp olive oil
2 Tbsp ground cumin
1 tsp kosher salt
Freshly ground black pepper
1/4 cup cilantro, chopped, plus more for garnish
3 garlic cloves, minced
1/2 cup crumbled feta cheese
 
Preheat the oven to 400°F.  Peel and cut the carrots into large bite-sized chunks.  Place all ingredients except the feta in a mixing bowl and toss well.  Spread in a single layer on a baking sheet.  If more than one baking sheet is needed, rotate sheets in oven midway through roasting.  Roast for about 45-60 minutes using a spatula to stir carrots a few times for even roasting.  Carrots are done when they begin to caramelize, are tender when pierced with a knife, and crisp on the outside.  Turn out onto a serving platter and scatter feta and reserved cilantro leaves over the top.  Gently toss to combine.  Serve hot or at room temperature.

 

Chicken with Sausage, Peppers, & Onions

1 lb sweet Italian sausage links
2 Tbsp olive oil
2 1/2 tsp minced garlic
1 heaping cup julienned red and yellow bell peppers
1 heaping cup julienned onion
1/2 tsp fresh oregano
1/4 tsp dried basil
Pinch of crushed red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
1 14.5-oz can crushed tomatoes
 
Heat oven to 400°F.  Place sausage links in single layer on a parchment-lined baking sheet and roast until internal temperature has reached 165°F, about 20-25 minutes, turning once.  Remove from oven, cool, then slice into rounds.  In large skillet or wok, heat olive oil over med-high heat.  Add garlic,   peppers, and onion and sauté until soft, about 5-10 minutes.  Add oregano, basil, crushed red pepper flakes, salt, and pepper and cook for an additional 5 minutes.  Add tomatoes and sausage, then simmer for 5 more minutes.  Serve.


Brussels Sprouts with Dijon Mustard Cream Sauce

12 oz Brussels sprouts, trimmed
2 Tbsp butter
2 garlic cloves, minced
1 cup heavy cream
1 Tbsp Dijon mustard
1 Tbsp lemon juice
Salt and freshly ground black pepper, to taste
 
Cut a shallow cross in the stem end of each Brussels sprout.  Steam for about 7 minutes until just barely tender.  In a medium saucepan, cook garlic in bu¬tter until just soft, being careful not to brown the bu¬tter or garlic.  Add the cream and cook over medium heat until slightly thickened.  Add mustard and stir until smooth.  Add Brussel sprouts, toss gently to coat and heat through.  Add lemon juice, salt and pepper to taste.

 

White Chili

6 1/2 cups chicken broth
2 1/4 cups cooked Great Northern beans
1/4 tsp paprika
1/2 tsp cumin
1/8 tsp cayenne
1/4 tsp oregano
1/4 tsp black pepper
3/4 tsp salt
1 Tbsp olive oil
1 1/2 cups diced onion
3/4 tsp minced garlic
1 jalapeno, diced small
2 lbs chicken, cooked and diced
Handful each of fresh parsley and cilantro leaves
 
Bring chicken broth and beans to a boil in large soup pot.  Add paprika, cumin, cayenne, oregano, black pepper, and salt.  Reduce heat to medium and let simmer.  Meanwhile, heat olive oil in saute pan over medium heat.  Add onion, garlic, and jalapeno and sauté until softened, about 5 minutes.  Add to soup pot along with diced chicken.  Roughly chop the parsley and cilantro and add to the pot.  Let chili simmer at least another 30 minutes, but the longer the better.  To thicken the chili if desired, use a potato masher to mash some of the beans.  You can do this before adding the chicken if the beans are nice and soft.

 

Maple Roasted Sweet Potato Wedges

3 lb sweet potatoes
1 Tbsp + 2 tsp olive oil
1/2 tsp coarse sea salt
1/4 cup maple syrup
1 Tbsp apple cider vinegar
 
Preheat the oven to 400°F.  Wash sweet potatoes thoroughly and pat dry.  Cut each potato in half lengthwise and then slice each half into about 4 fairly evenly-sized wedges.  Lightly oil a large baking sheet.  Toss the potato wedges with about 1 TB olive oil and the salt.  Spread in a single layer on the baking sheet and place in oven.  Roast for about 20 minutes, turning once, until easily pierced with a fork.  While the potatoes are roasting, whisk together the maple syrup, vinegar and 2 tsp olive oil.  Brush potato wedges with this glaze and return to oven for about 10 minutes to caramelize the glaze.  Sprinkle with additional coarse salt, if desired.

 

Pomegranate Molasses-Glazed Carrots & Golden Beets

1 lb carrots, peeled and sliced diagonally 1/4″ thick
1 lb golden beets, peeled and diced into 3/4″ cubes
1/2 cup water
3 Tbsp pomegranate molasses
1 Tbsp brown sugar
2 Tbsp butter
1/2 tsp ground cinnamon
1/2 tsp kosher salt
Zest and juice of 1/2 lemon
1 cup chopped salted pistachios
 
Combine carrots, beets, water, pomegranate molasses, brown sugar, bu¬tter, cinnamon, salt, lemon juice and zest in a large skillet.  Bring to a boil over med-high heat.  Cover and cook until carrots and beets are just tender, 6-8 minutes.  Uncover and cook, stirring frequently, until the liquid is syrupy, 6-8 minutes more.  Remove from heat and stir in pistachios before serving warm.

 

Maple Walnut Goat Cheese Log

4 cups walnuts
1/3 cup maple syrup
1 10-oz log fresh goat cheese
 
Preheat oven to 350°F.  Combine walnuts and maple syrup in a large bowl and mix well.  Spray a sheet tray with cooking spray and spread nuts over it evenly.  Roast until dry, tossing them every 10 minutes to prevent burning.  Let cool and process in food processor until coarsely ground.  Spread onto a cutting board or other flat surface and roll goat cheese log in nuts until coated thoroughly, and serve.

 

Gluten-and Dairy-Free Cranberry & Pear Crisp

6 medium large pears (can substitute apples), cored, peeled, sliced
2 cups fresh cranberries
1/2 cup maple syrup
1 Tbsp cornstarch or arrowroot starch
2/3 cup apple cider
1/2 tsp freshly grated nutmeg
2 cups certified gluten-free rolled oats
1/3 cup brown sugar
1/2 cup chopped pumpkin seeds
1/3 cup non-dairy butter substitute, melted
1 tsp ground cinnamon
 
Preheat oven to 350° F.  Place the sliced pears, cranberries, and maple syrup in a 9×13 baking dish.  Toss well to combine.  Dissolve the starch in half of the cider by whisking it thoroughly and pour over the fruit.  Add the rest of the cider and the nutmeg, toss well.  Spread evenly in pan.  Combine the remaining ingredients in a small bowl and distribute evenly over the fruit.  Cover and bake for 30 minutes, then uncover and bake for an additional 20 minutes until topping is golden and crisp, the fruit tender and bubbly.  Serve at room temperature.

 

Cider Reduction

1 shallot, minced
3 T butter
1 T fresh thyme leaves, minced
3 cups cider
Melt 1 tablespoon of butter in small skillet and saute shallot just until soft, about 3 minutes. Add cider and thyme, up heat, and gently boil until the cider has reduced to half. This will take about 5 minutes. Whisk in the remaining butter for a savory/sweet reduction that is absolutely amazing on a wide variety of fall and winter foods.

 

Dairy Free Comforting Corn Chowder

1 1/2 cups diced onion
3/4 cup diced carrot
1 stalk celery, diced
2 1/2 tsp vegetable oil
1 Tbsp minced garlic
3/4 tsp dried basil
3/4 tsp dried thyme
3/4 tsp dried marjoram
3/4 tsp dried oregano
Pinch of ground coriander
Pinch of chili powder
1/2 cup diced green bell pepper
1 1/2 cup diced potato
1 1/2 tsp tamari
1 cup frozen corn, thawed
1 1/2 tsp nutritional yeast
3/4 cup unsweetened soymilk
1 Tbsp salt
Pinch of ground white pepper
Cayenne pepper, to taste
 
In soup pot over medium-high heat, sweat onions, carrots, and celery in vegetable oil until tender.  Add garlic, basil, thyme, marjoram, oregano, coriander, and chili powder and cook for 5 minutes.  Add green bell peppers, potatoes, and tamari and cover with water; bring to a boil and then reduce heat to a simmer.  Cook until potatoes are tender.  Add corn, nutritional yeast, soymilk, salt, pepper, and cayenne and cook for another 5 minutes.  Remove half of the soup to a blender and puree until smooth, then recombine with remaining soup and mix together.  (You can also use an immersion blender to puree the soup until it reaches desired consistency.)  Simmer for another 15 minutes and cool slightly before serving.

 

Homemade Chocolate Pudding

2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 tsp cornstarch
3 large egg yolk
2 tsp pure vanilla extract
1/4 tsp fine salt
3/4 cup whipping cream
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

 

Three Bean Turkey Chipotle Chili

1.5 lb ground turkey
3 tbsp vegetable oil
1 onion; finely diced
1 carrot; finely diced
2 stalks celery; finely diced
5-6 cloves garlic; sliced
2 tsp cumin
1 tsp coriander
1 Tbsp chili powder
2 dried chipotle peppers or 2 Tbsp canned
1 bay leaf
1 large can diced or crushed tomatoes
6 cups chicken or vegetable stock
1 red kidney beans; drained and rinsed
1 can cannellini beans; drained and rinsed
1 black beans; drained and rinsed
2 ripe avocados
1 cup picked cilantro leaves
1 bunch scallions; sliced
Cheddar cheese; grated
Sour Cream
Kosher salt and fresh cracked black pepper
In a large soup pot or Dutch oven heat the oil over high heat.  Brown the turkey thoroughly, working in batches if necessary.  Do not worry too much about cooking the turkey through all the way, it will continue to cook in the stew.  The color is the most important –  the more color the better!  When all the meet is brown remove it from the pot and add the carrot, onion and celery.  Cook gently over medium heat until soft and fragrant (about 5 minutes).  Add the garlic, cumin, coriander and chili powder.  Cook one minute more until all the spices are fragrant.  Add the bay leaf and chipotle peppers.  Add the tomatoes and stock.  Put the turkey back into the pot.  Bring mixture to a boil and then reduce to a simmer for 30-40 minutes, allowing the flavors to meld and the meat to get very tender.  Add the beans in the last 10 minutes of cooking.  Season to taste with salt and pepper.  Serve Chili HOT topped with all your favorite garnishes!

 

Bulletproof Coffee

2 Tbsp grass fed butter (we like unsalted best)
2 Tbsp coconut oil
1 cup black coffee
 
Place all ingredients in a blender and puree until smooth and frothy. Sweeten with maple syrup or honey, if desired. This is a great meal substitute!

 

Pan Roasted Shallot and Herb Chicken

2 skin on chicken breasts
1 small bunch parsley(approx. 8 sprigs); leaves removed and roughly chopped
4 shallots; minced
3 garlic cloves; minced
1/3 cup dry white wine
1/2 cup chicken stock
4 Tbsp butter
Salt and pepper; to taste
Vegetable oil; as needed
 
Heat a large pan on medium high with enough vegetable oil to cover the bottom. As pan heats, salt and pepper skin side of chicken breast. Once oil begins to helicopter add chicken, skin side down. Do not overcrowd pan. Allow chicken to cook for 3-4 minutes until skin is browned and crisp. Flip breasts and lower heat to medium. Cook for an additional 8-10 minutes until chicken is cooked through. Remove chicken from pan and set aside. Add butter, garlic, and shallots to pan and cook on medium low until soft. Add white wine and reduce to half. Add chicken stock, reduce to half, and season with salt and pepper to taste. Remove from heat and mix in fresh parsley. Pour over chicken breast and serve immediately.

 

Pan Seared Ribeyes

1, 8-12 oz boneless ribeye
1 Tbsp butter
2 sprigs thyme
1 clove garlic
Salt; to taste
Vegetable oil: as needed
 
Preheat oven to 375 degrees. Heat vegetable oil on medium high heat until it begins to helicopter. Salt both sides of steak. Sear steak for 2 minutes on one side until browned. Flip, add butter and herbs, and cook for 5-7 more minutes on the other side, basting constantly with herb butter. Finish in oven for approximately 5 minutes to reach medium rare perfection.

 

 

Lemon Garlic Grilled Chicken

2 lemons; juiced
1/2 cup EVOO
4 garlic cloves; minced
4 sprigs thyme; leaves removed
Salt and pepper; to taste
2 boneless, skinless chicken breast
 
Preheat grill on medium high. Combine first five ingredients in a medium nonreactive bowl. Add chicken and marinate for 30 mins. Grill chicken until slightly blackened and cook through. Let rest for 5 minutes, slice into 1/2 inch thick pieces, and serve over pasta.

 

Smashed Potatoes with Fresh Herbs and Aioli

For the potatoes:
5 medium red potatoes; unpeeled and boiled
3 Tbsp fresh herbs of your choice (I like thyme, rosemary, and parsley)
Olive oil; as needed
Salt and pepper; to taste
 
Preheat oven to 450 degrees. Using the bottom of a small plate, smash potatoes until about 1/2 inch thick. Place on a baking sheet and toss with olive oil, salt and pepper. Bake for 8-12 minutes until potatoes are browned and crisp. Toss with fresh herbs.
 
For the aioli:
2 garlic cloves; minced
1 large egg yolk
Juice from 1/2 lemon
1 Tbsp Dijon mustard
1/2 cup olive oil
 
In a Cuisinart combine garlic, egg yolk, lemon, and mustard. Process well until a paste forms. Let rest for a minute or two to allow yolk to emulsify. Turn power on and SLOWLY add oil, a few tablespoons at a time. Process until all oil is incorporated. As soon as it is done, turn off machine. Don’t over mix. Serve this with anything and everything.

 

 

Sweet Potato Poutine with Mushroom-Herb Gravy

3 large sweet potatoes, cut into 1/4″ batons
3 TB vegetable oil
1/2 lb cheese curds
3 TB butter
1 shallot, minced
1 1/2 lb mushrooms, stemmed and sliced
3 tsp fresh thyme, minced
1 1/2 tsp fresh rosemary, minced
1 1/2 tsp fresh sage, minced
1/2 cup dry white wine
2 1/2 cup mushroom broth, divided
1/2 cup heavy cream
1 TB cornstarch
Kosher salt and freshly ground black pepper, to taste
 
Preheat oven to 450° F.  Melt bu¬tter in large skillet over med-high heat.  Add shallot, stir for 1 minute, then add fresh mushrooms, sage, rosemary, and half the thyme.  Sauté until mushrooms are tender, about 5 minutes, and remove to a bowl.  Add white wine to skillet and boil for 2 minutes.  Add 2 1/4 cup mushroom stock and mushroom-herb mix to skillet and boil for 10 minutes.  Meanwhile, toss sweet potatoes with vegetable oil and a pinch of salt, and bake until golden brown, about 20 minutes.  When mushrooms are ready, lower heat and whisk in heavy cream.  In separate bowl, mix remaining mushroom stock and cornstarch, and add this to the gravy.  Cook until thickened to desired consistency, about 10-20 minutes, stirring frequently.  To assemble poutine, pile sweet potatoes on plate, sprinkle cheese curds on top, and then pour mushroom-herb gravy over.  Garnish with remaining chopped thyme.