From Silvana’s Kitchen

• 1 bag frozen corn
• 1 can garbanzo beans, thoroughly rinsed and drained
• 1 can red beans, thoroughly rinsed and drained
• 1 can black beans, thoroughly rinsed and drained
• 1 red onion, chopped (or 4 green onions)
• 1 cup cilantro
• 3 tomatoes chopped
• 1 can chopped green chilies, drained
• 1/2 cup green tomatillo salsa
• 1/2 cup red salsa

• juice of 3 limes
• 1 teaspoon cumin
• 1 teaspoon chili pepper
• 1/4 cup olive oil
• dash of Tabasco (optional)

• Green Beans
• Olive oil
• Salt
• Garlic powder

• 4 medium red potatoes
• 2 green onions
• 1/3 cup red cabbage, diced
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• lettuce leaves
• pepper, (and sea salt to taste)

• 1/2 bunch parsley, leafy end chopped finely
• 2 bunches green onions, chopped
• 10 mint leaves (approx 1 cup) cut up
• 1 1/2- 2 tomatoes, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 1/2 cups Quinoa, cooked and cooled

• 1-3/4 cup chicken broth
• Dash pepper, thyme
• 1 stalk celery, chopped
• 1 onion, chopped
• 1 bay leaf
• 2 apples (Fuji or Pippin), diced
• 4 tablespoons butter
• 1/2 or 3/4 cup dried cranberries
• 1 cup pecans, chopped
• 6 day-old gluten-free pumpkin muffins-made from scratch substituting wheat flour with Brown Rice flour.

From Tony Gruska, Farm to Table

• 1 bunch fresh organic spinach, chopped
• 3 cups mushrooms, chopped
• 4 oz. raw cheese, grated
• 10-12 organic eggs
• 1/2 cup organic cream
• salt and pepper
• 1 heaping teaspoon prepared mustard
• 1/2 stick butter (2 oz.) melted

• 1 cup fresh or frozen peas (thawed)
• 1 medium carrot, chopped
• 1 stalk celery, chopped
• 1 ounce mozzarella cheese cubed
• 1 TBS plain yogurt
• 2 TBS, 1 tsp buttermilk
• 1 1/2 tsp mayonnaise
• 1/2 tsp balsamic vinegar
• 2 green onions, chopped fine
• 1/2 tsp dried basil
• 1/8 teaspoon black pepper
• 1/4 teaspoon sugar (optional)

• 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

• 1 1/4 cups yellow cornmeal
• 1/4 cup sugar (Xylitol)
• 3/4 cup Pamela’s Gluten-free Baking mix
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup buttermilk (or 1 cup whole milk, 1 teaspoon vinegar)
• 2 eggs, slightly beaten
• 1/2 teaspoon vanilla
• 1/4 cup melted butter
• 2 tablespoons raw honey

• 1 clove garlic
• 1 one inch long fresh ginger
• 2 cups chickpeas, drained
• 1/4 cup cashew butter
• juice of one lemon
• 3 tablespoons rice vinegar
• 1/2 teaspoons chili-garlic sauce
• 1/2 teaspoon anise
• 1/4 cup chopped cilantro
• 1 green onion, chopped
• 1 teaspoon oil