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Asparagus, Shrimp, and Mushroom Salad

June 19, 2013 admin Leave a comment

Ingredients: 1/2 lb. Medium shrimp, cooked and peeled 3 c. asparagus spears, chopped, blanched, and cooled 1 pt. cherry tomatoes, cut in half 1 1/2 c. mushrooms, chopped 1/2 tsp. freshly ground pepperLemon garlic vinaigrette dressing 1 lemon 1/2 cup olive oil 3 cloves garlic, pressed Cut shrimp in half lengthwise. Toss salad ingredients together gently in a large bowl. Combine vinaigrette ingredients. Pour over the salad and toss. Chill at least 30 minutes before serving.

Sautéed Swiss Chard with Raisins and Pine Nuts

June 19, 2013 admin Leave a comment

This Catalonian dish can be a delicious vegetarian addition to any meal, or add serrano ham to create adish fit for carnivores. Ingredients: 2 cups water 1/2 teaspoons salt 2 pounds Swiss chard, stems removed and leaves coarsely chopped (Chard can be substituted for spinach.) 1/4 cup olive oil 1/4 cup pine nuts 1/4 cup raisins, soaked in hot water and covered for one hour Over high heat, bring water to a boil. Add salt and Swiss chard. Cover and

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Pine Nut Sage Spaghetti Squash

June 19, 2013 admin Leave a comment

Ingredients: 1 spaghetti squash 1/4 cup toasted pine nuts 2 tablespoons fresh sage, chopped 2 teaspoons ghee, melted (or margarine or olive oil) Salt and pepper to taste Preheat oven to 350°F. Cut the spaghetti squash in half, lengthwise, and seed it. Place the squash cut side down in a baking dish. Bake for 50 minutes. Scrape the stringy flesh from the squash rind with a fork. In a medium-size bowl, combine the squash, pine nuts, sage, ghee, salt, and

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Grilled Romaine

June 19, 2013 admin Leave a comment

Ingredients: 2 heads romaine lettuce Extra-virgin olive oil Citrus Caesar Vinaigrette (see below) Sea salt and ground black pepper to taste. Preheat a grill to medium-high. Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. We have also just used the juice of

Cranberry Relish

June 19, 2013 admin Leave a comment

Ingredients: 20-ounce can crushed pineapple in its own juice 6 cups fresh or frozen cranberries 1 1/4 cups sugar 1 cup chopped walnuts 1 tablespoon fresh lemon juice 1/4 teaspoon ground cloves Directions: Thoroughly drain the pineapple using a strainer (one made from a nonreactive material, such as stainless steel) set over a large measuring cup. Add enough water to the juice to measure 2 cups of liquid. Pour the liquid into a large nonreactive saucepan. Add the cranberries and

Corn free Cranberry Sauce

June 19, 2013 admin Leave a comment

Ingredients 18 oz. Fresh cranberries 1 cup cider vinegar 1 cup Water 1 ¼ cup brown sugar 1 cinnamon stick 1 tsp. Ground allspice small piece of peeled ginger Instruction: 1.Place all the ingredients in a saucepan and simmer over low heat for about 20 minutes; 2.remove the cinnamon stick and ginger; 3.pour into a sauce boat or bowl. Variations 1.Some people say that no water should be added and that the cranberries should be served with a minimum of

Zucchini Tomato Stuffing

June 19, 2013 admin Leave a comment

Ingredients: 2 tablespoons Ghee ( or margarine or oil) 6 small zucchini, sliced 3 tomatoes, chopped 2 tablespoons onion, finely chopped 2 teaspoons honey ¾ teaspoon sea salt ¼ teaspoon pepper 1 slice gfcf bread, torn into small pieces, or 1 cup cooked rice. Melt ghee in frying pan, then add zucchini, tomatoes, onion, honey, salt and pepper. Cover pan and cook until zucchini is tender. Stir in bread or rice. Serves 6.

White Corn Casserole

June 19, 2013 admin Leave a comment

Ingredients: 6 ears of corn, husked ½ cup ghee, melted (or margarine or oil) ¼ cup honey ½ cup sorghum flour (or any other flour) 2 eggs, separated ½ cup rice milk ( or other substitution of your choice) ¼ teaspoon sea salt ½ teaspoon pepper Slice corn from cobs, set aside. Mix ghee and honey together, add sorghum flour and egg yolks. Blend until smooth; add milk. Stir in corn, salt and pepper; set aside. Whip egg whites until

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White beans, Spiral pasta, and Lobster (or other white fish, or chicken)

June 19, 2013 admin Leave a comment

If you are avoiding seafood because of mercury concerns, try this with cooked chicken cubes. This is one of my family’s favorite meals. Ingredients: 8 oz. dried rice corkscrew noodles (or corn or quinoa) 1 15-19 oz. can of cannellini beans (white kidney) or other white beans like Great northern beans, rinsed and drained 1/2 cup gfcf chicken broth (I use homemade, it tastes better) 4 cloves of garlic, thinly sliced 2 Tbsp. olive oil 2 cups plum tomatoes coarsely

Turkey pasta salad

June 19, 2013 admin Leave a comment

Ingredients: 12 oz. package gfcf pasta, cooked ½ lb. Turkey, cooked and chopped ¼ cup green pepper, chopped ¼ cup red pepper, chopped ¼ cup onion, minced 2 T. fresh chives, chopped 2 T. fresh parsley, chopped 1 ¼ cup mayonnaise (make your own!) 3 T. honey Cantaloupes, optional Rinse pasta with cold water. Drain and set aside. Combine turkey, peppers, onion, chives, and parsley, in a large serving bowl. Gently fold in pasta. Cover and refrigerate until chilled. In

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