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Ingredients:
3 tablespoons vegetable oil
¼ cup minced onion
1 teaspoon curry powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
¾ inch piece ginger, peeled and grated (bout 2 teaspoons)
2 medium cloves garlic, minced
1 cup grape tomatoes cut into fourths
¼ cup raisins
3 tablespoons water
2 pounds broccoli, florets cut into 1-inch pieces, stems trimmed, peeled, and cut on diagonal into ¼-inch thick slices about 1 ½ inches long (about 5 cups florets and ¾ cup stems)
¼ cup chopped toasted almonds

Directions:
Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat until shimmering; add onion, curry powder, ¼ teaspoon salt, 1/8 teaspoon black pepper. Cook, stirring often, until onion is soft and beginning to brown, about 2 minutes. Add ginger, garlic, tomatoes, and raisins; reduce heat to medium and cook, stirring frequently, until tomatoes have softened and mixture is thick, about 3 minutes. Transfer to small bowl and cover to keep warm. Wipe out skillet.

Stir water and remaining salt and pepper together in a small bowl until salt dissolves; set aside. In cleaned skillet, heat remaining oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.

Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover, add tomato mixture, and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more.

Top with toasted almonds and serve. Serves 4

Ingredients:
1 lemon, zested
1 tablespoon fresh lemon juice
¼ cup balsamic vinegar
2 teaspoons honey
½ teaspoon sea salt
½ teaspoon freshly cracked black pepper
¾ cup extra virgin olive oil
1 pound asparagus, tough ends trimmed
6 to 8 slices all natural bacon, cooked and crumbled

Directions:
Preheat the oven to 375 degrees.

In a bowl, whisk together the lemon zest, lemon juice, balsamic vinegar, honey, salt, pepper and olive oil.

Place the asparagus in a large baking dish or on a lined baking sheet. Drizzle half the vinaigrette over the asparagus and toss to coat each stalk.

Place the asparagus in the oven and roast for about 5 to 8 minutes or until the asparagus is crisp tender.

Remove the asparagus from the oven and transfer to a platter. Drizzle a little vinaigrette over the top of the asparagus and then sprinkle wit the crumbled bacon. Check the seasonings and serve immediately. Serves 4 to 6

Ingredients:

1 pound ground bison

¾ cup cooked quinoa

¼ cup finely chopped onions

¼ cup grated carrots

¼ cup grated zucchini

2 tablespoons ketchup

1 tablespoon chopped garlic

1 tablespoon soy sauce

½ teaspoon pepper

½ teaspoon salt

1 teaspoon minced fresh oregano leaves

1 teaspoon minced fresh thyme leaves

1 egg

Directions:

Preheat oven to 500 degrees.  Line a large baking sheet with foil then grease with oil; set aside.

In a large bowl, mix together bison, quinoa, onions, carrots, zucchini, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme, and egg until well combined.  Shape bison mixture into 16 balls and transfer to prepared baking sheet.  Roast until cooked through and golden brown, 12 to 15 minutes.  Serve hot.  Serves 6

Note:  works well with favorite pasta or on a hoagie with cheese for a meatball sub sandwich.

Ingredients:

For Candied Walnuts:
2 Tbsp of butter
2 Tbsp of light brown sugar
½ cup chopped walnuts

For Salad:
1 medium red onion (chopped into thin slices)
½ cup dried cranberries
6 oz crumbled blue cheese
1 Minneola or Tangerine
4 cups Spinach or Mixed Greens
Raspberry, Balsamic or your favorite vinaigrette

Directions:

Melt butter in medium skillet over medium-high heat.  Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool.

For salad, chop onion into very thin half-moons and set aside.  Peel Minneola or tangerine and slice thin.  In a large bowl add salad greens, onions, cranberries, blue cheese, citrus, and candied walnuts.  Add enough dressing to coat and toss.

Serves 4.

Ingredients:

60 grams teff flour

60 grams oat flour (make sure it’s certified gf)

60 grams superfine brown rice flour

240 grams sweet rice flour

1 teaspoon guar gum

1/2 teaspoon xanthan gum

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

eggs, at room temperature, beaten

1 1/3 cup sugar

2 teaspoon vanilla

3 cups fresh-grated zucchini

2/3 cup (10 tablespoons) unsalted butter, melted

2 teaspoons baking soda

1/2 teaspoon salt

1 cup dried cherries

1/2 cup sunflower seeds

Preparing to bake. Preheat the oven t0 350°. Grease 2 5 by 9 loaf pans.

Mixing the dry ingredients. Sift the teff flour, oat flour, superfine brown rice flour, and sweet rice flour into a large bowl. Mix in the guar gum, xanthan gum, the cinnamon, and the nutmeg. Set aside.

Making the batter. Combine the eggs, sugar, and vanilla in a large bowl. Add the grated zucchini and melted butter. Stir, gently. Sprinkle the baking soda and salt over the top of the mixture, then gently stir them in. Add the flour combination to the mix, 1/3 at a time, stirring after each addition. Add the dried cherries and sunflower seeds and stir until they are combined.

Baking the bread. Slide the loaf pans into the oven. Bake the zucchini bread until the tops are browned and a toothpick inserted into the middle comes out clean, about 50 to 60 minutes, depending on your oven. Allow the bread to cool for 20 minutes, then turn the pans over and gently release the breads onto a waiting cooling rack.

Makes 2 loaves of zucchini bread.

Adapted from Gluten Free Girl at www.glutenfreegirl.com

Ingredients:

1 pint cherry tomatoes, washed and halved

Salt and pepper

1 tablespoon extra virgin olive oil

2 tablespoons Herbs, Spice and Everything Nice Simon and Garfunkel Vinegar or apple cider vinegar

4-5 large leaves basil

Directions:

Combine all ingredients except basil in a medium bowl.

 Lay the basil leaves on top of one another and put them down on a cutting board.  Then, working your way from the top down roll the leaves up tightly.  Using a sharp knife, begin to cut thin strips off of the roll.

 Add the basil strips to the tomato mixture and stir to combine.  Allow to marinate for at least 30 minutes before serving.  Serves 3

Ingredients:

1 tablespoon extra virgin olive oil

1 small onion, sliced into ¼-inch half moons

1 bunch carrots, peeled and sliced crosswise ¼-inch thick

2 teaspoons harissa or sriracha (optional)

Salt

3 cups vegetable or chicken broth

Garnish:  1 tablespoon chopped basil, cilantro, or parsley

Directions:

Heat oil in a large saucepan over medium heat.  Cook onion until just soft, 4 to 5 minutes.  Stir in carrots and harissa.  Season with salt.  Cook until carrots are just soft, 8 to 10 minutes.  Add vegetable broth, and bring to a simmer.  Cook until vegetables are tender, 10 to 12 minutes.

 Purée half the soup in a blender until smooth.  Stir purée into remaining soup in pan.  Divide soup among 4 bowls, and garnish with herbs.  Serves 4