Ingredient: salt and pepper to taste
-
Avocado Egg Salad
Servings Ingredients- 6 Eggs
- 1 tablespoon parsley, minced
- 1/2 shallot, peeled and chopped
- 1 avocado, peeled and cubed
- 1/2 lemon, juiced
- 1 tablespoon mustard
- salt and pepper to taste
- lettuce or baguette
Servings Ingredients- 6 Eggs
- 1 tablespoon parsley, minced
- 1/2 shallot, peeled and chopped
- 1 avocado, peeled and cubed
- 1/2 lemon, juiced
- 1 tablespoon mustard
- salt and pepper to taste
- lettuce or baguette
Instructions- Peel and roughly chop the eggs and add them to a bowl, along with the parsley, shallot and avocado.
- Mash the eggs and avocado with a fork until combined. Stir in the lemon juice and mustard and mix well. Season with salt and pepper.
- If using the baguette, cut into slices and toast if desired. Use this as your base. Tear the lettuce into large pieces and place on top of the baguette slices. Top with spoonfuls of the egg salad. Garnish with more parsley if desired.
-
Gluten-Free Cornbread Stuffing
Servings Ingredients- 6-7 cups gluten-free corn bread (made ahead) cubes (1/2 inch)
- 4 links gluten-free sausage, simmered in hot water for 10 minutes
- 4 tablespoons olive oil
- 1 large onion, diced
- 2-3 carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 apples, peeled and diced
- 28 ounces chicken broth
- salt and pepper to taste
Servings Ingredients- 6-7 cups gluten-free corn bread (made ahead) cubes (1/2 inch)
- 4 links gluten-free sausage, simmered in hot water for 10 minutes
- 4 tablespoons olive oil
- 1 large onion, diced
- 2-3 carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 apples, peeled and diced
- 28 ounces chicken broth
- salt and pepper to taste
Instructions- Preheat oven to 325.
- Lightly oil a 2-quart casserole dish or 9x13 inch pan.
- Spread cornbread cubes over a baking sheet and toast in oven for 10 minutes or until edges are dry.
- Rinse sausage in cold water.
- Remove skin and crumble sausage. Reserve.
- Heat olive oil and sauté onion, carrots and celery for 2-3 minutes or until vegetables are soft.
- Add garlic, apple and crumbled sausage and sauté another 2 minutes or until apples are soft.
- Add cornbread cubes and toss to coat with mixture.
- Pour broth over mixture.
- Add seasonings, as desired.
- Pack loosely into prepared pan.
- Bake at 350 for 30-40 minutes.
-
White Chili
Servings Ingredients- 2 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, smashed
- 1 pound of ground turkey
- 2 teaspoons oregano, dried
- 3 tablespoons ground cumin
- 1 can white beans, or prepared dried white beans
- 1 cup fresh white corn, cut off the cob, or frozen
- 2 cups chicken broth or vegetable broth
- 3 tablespoons jalepeno slices
- salt and pepper to taste
- Shredded jack or cheddar cheese
- Chopped avocado, cheese, and green onion for garnish
- Corn tortillas
Servings Ingredients- 2 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, smashed
- 1 pound of ground turkey
- 2 teaspoons oregano, dried
- 3 tablespoons ground cumin
- 1 can white beans, or prepared dried white beans
- 1 cup fresh white corn, cut off the cob, or frozen
- 2 cups chicken broth or vegetable broth
- 3 tablespoons jalepeno slices
- salt and pepper to taste
- Shredded jack or cheddar cheese
- Chopped avocado, cheese, and green onion for garnish
- Corn tortillas
Instructions- In a large pot, saute onion and garlic in oil for 5 minutes or until soft and translucent.
- Add turkey, stirring until browned.
- Add oregano, cumin, beans, corn, broth, salt and pepper.
- Stir well.
- Cook over medium heat for 20 minutes until it reduces and thickens a bit.
- Taste to correct for salt and pepper.
- Serve topped with a bit of cheese and avocado, corn tortillas, or green onion.
-
Uncle Don’s Rice Salad
Servings IngredientsServings IngredientsInstructions- Mix ingredients. Chill before serving.
-
Cool Veggie Pizza
Servings Ingredients- 1 package refrigerated crescent rolls (or Bob's Red Mill Pizza Dough)
- 2 packages cream cheese (8oz. each
- 2 tablespoons Veggennaise
- 1 tablespoon dill weed, dried
- salt and pepper to taste
Vegetables, sliced or diced:Servings Ingredients- 1 package refrigerated crescent rolls (or Bob's Red Mill Pizza Dough)
- 2 packages cream cheese (8oz. each
- 2 tablespoons Veggennaise
- 1 tablespoon dill weed, dried
- salt and pepper to taste
Vegetables, sliced or diced:Instructions- Preheat oven to pizza dough instructions.
- Prepare dough and bake until lightly browned.
- Remove from oven.
- Cool completely.
- Blend cream cheese, veggennaise, dill weed, salt and pepper in a bowl.
- Spread cream cheese mixture on top of cooled crust.
- Top with finely chopped vegetables.
- Refrigerate before serving.
-
Quinoa Salad, a Gluten-free version of Tabulah
Servings IngredientsDressing:- 3 tablespoons of fresh lemon juice
- 1/4 cup olive oil
Instructions- Cook Quinoa according to directions. Let it cool completely.
- Prepare vegetables, herbs and spices.
- Mix into the Quinoa. Add the dressing.
- You may need to add more dressing due to the Quinoa absorbing the juice and oil.
- Garnish with the top sprig of peppermint.
- Keep refrigerated and serve cold.
-
Lentil Soup
Servings Ingredients- 1 cup lentils
- 4 cups vegetable stock
- 2 chopped carrots
- 1 chopped onion
- 2 garlic cloves, chopped
- 2 teaspoons ground cumin
- 1 cup canned coconut milk
- 3 tablespoons soy sauce
- salt and pepper to taste
- 3 cups baby spinach
Servings Ingredients- 1 cup lentils
- 4 cups vegetable stock
- 2 chopped carrots
- 1 chopped onion
- 2 garlic cloves, chopped
- 2 teaspoons ground cumin
- 1 cup canned coconut milk
- 3 tablespoons soy sauce
- salt and pepper to taste
- 3 cups baby spinach
Instructions- Rinse lentils, put in a large saucepan and add enough cold water just to cover.
- Boil for about 10 minutes, then add the remaining ingredients except for the spinach Reduce heat and simmer for 30 minutes until lentils are tender.
- Put a small handful of spinach in the bottom of each bowl and ladel the hot soup on top.
- To garnish, put a tablespoon of sour cream on top of soup. Enjoy!
