• 1/2 cup extra-virgin olive oil
• 1 1/2 teaspoons crushed red pepper flakes.

Heat th

• 1/4 cup fresh lime juice
• 1/4 cup pure Pomegranate juice, or Pomegranate Rejuvenate-Premier Research Labs
• 1 tablespoon Vegenaise or sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon Stevia
• 1/4 teaspoon ground cumin
• 1 garlic, minced
• 4 tablespoons Olive oil
• 2 tablespoons Walnut oil
• salt to taste

• Pan juices
• 2 tablespoons olive oil
• 1 medium onion, chopped
• ¼ cup white wine
• 1/3 cup orange juice
• 2 tablespoons cornstarch mixed with 3
  tablespoons orange juice
• 1 cupe gluten-free chicken broth
• ¼ cup heavy cream.

• 2 tablespoons vegetable oil
• 2 tablespoons brown rice flour, or Pamela’s Making mix
• 1/4 cup red chile powder, mild
• 2 cups beef broth, fresh or canned
• 2 cups tomato puree, canned
• 1/2 teaspoons oregano, dried
• 1/4 teaspoon cumin
• 1/2 teaspoon granulated garlic
• 1 teaspoon salt, to taste

• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/4 cup white wine
• 3-4 garlic cloves, crushed
• 1 tablespoon dried parsley, crushed
• 1 teaspoon herbs de provence or Italian seasoning
• 1 teaspoon black pepper

• 1/2 cup rice vinegar
• 1 tablespoon sherry (optional)
• 1/8 teaspoon ginger
• 2 cloves garlic, chopped
• 2 tablespoons apple juice concentrate
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1/4 cup cold water

• One 28-ounce can strained tomatoes
• ½ cup fresh basil leaves, torn
• ¼ cup unsalted butter, cut into pieces
• Salt

• 1 ½ cups quinoa
• ½ teaspoon salt
• Mom′s 15-Minute Tomato-Basil Sauce (see recipe below)
• 1 cup fresh spinach leaves
• Parmesan, for topping