Ingredient: heavy cream.

  • Savory Gluten-Free Gravy

    Print Recipe
    Savory Gluten-Free Gravy
    From Beth Hillson, Living Without
    1. Collect juices from turkey and roasting pan.
    2. Cool and skim off fat.
    3. In a saucepan, heat olive oil and sauté onion over low heat until soft, about 3 minutes.
    4. Add wine and orange juice.
    5. Simmer until liquids are reduced by half.
    6. Add chicken broth and pan juices and simmer 6 minutes to reduce.
    7. Stir in cornstarch mixture and stir until thickened.
    8. Add ¼ cup heavy cream.
  • Broccoli Quinoa

    Print Recipe
    Broccoli Quinoa
    From Carmen Anderson
    1. Pre-cook quinoa according to directions and drain any extra water.
    2. Heat the quinoa and set aside.
    3. Now, barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer.
    4. Add a pinch of salt and stir in the broccoli.
    5. Cover and cook for a minute, just long enough to take the raw edge off.
    6. Transfer the broccoli to a strainer and run under cold water until it stops cooking.
    7. Set aside.
    8. To make the broccoli pesto, puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, parmesan, salt, and lemon juice in a food processor/blender.
    9. Drizzle in the olive oil and cream and pulse until smooth.
    10. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto.
    11. Taste and adjust if needed.
    12. You might want to add more of the pesto, salt or lemon juice a bit at a time.
    13. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chili oil, and some sliced avocado or other optional toppings.