Sweet Slaw

Ingredients:

4 C Shredded Organic Red Cabbage

2 C Shredded Organic Carrots

1 Large Organic Red Apple, cut into thin sticks

4 oz Organic Dried Cranberries (sweetened with apple juice)

1/2 C Organic Sprouted Sunflower Seeds

2 Tablespoons Organic White Wine Vinegar

2 Tablespoons Organic Raw Unfiltered Honey

1/3 C Primal Kitchen Avocado Oil Mayonnaise

1/2 teaspoon Kosher Salt, plus more to taste

Directions:

Combine all ingredients and stir until honey is dissolved. 

Cover and refrigerate several hours or overnight. 

Stir again and add salt as needed. 

Summer Slaw

Ingredients:

4-5 C Cole Slaw Mix (or 3 parts shredded cabbage to 1 part shredded carrots)
1 T Apple Cider Vinegar
1/2 C Primal Kitchen Avocado Oil Mayonnaise
1 1/2 C Cooked, Drained Beans (kidney, black, pinto...you choose!)
1 t Celery Seed
1 t Dill Weed
1/2 t Salt, or to taste
1/4 t Pepper

Directions:

Combine all ingredients. Cover and chill for at least two hours in refrigerator or overnight. Check to see if more salt is needed before serving.

* Variations: Add diced radishes, sliced black olives, or diced red onion! Try using two colors of cabbage!

Chickpea Fritters

Ingredients:

1 C Chickpea (Garbanzo) Flour
1/2 t Sea Salt
1/4 t Baking Soda
1/4 t Ground Cumin
1/4 t Ground Coriander
1/8 t White Pepper
1/2 t Garlic Powder
1/4 t Onion Powder
2 t Lemon Juice
1/2 C Hot Water
About 1/4 C Olive Oil for frying

Directions:

In a small bowl, whisk together chickpea flour, salt, baking soda, cumin, coriander, white pepper, garlic powder and onion powder.

Stir in lemon juice and hot water until a dough is formed.

Heat oil in a small saucepan over medium heat. Once oil is hot, form balls or patties from dough. Fry on each side about two minutes. Do not crowd pan, fry in batches.

Drain on paper towels and serve as soon as possible!

Yield: About 10 small patties, serves 3-5 people

* Adapted from https://www.fifteenspatulas.com/chickpea-fritter-puffs/

Potato Salad

Ingredients:

2 1/2 lbs Idaho Potatoes (About 6-7 medium potatoes)
1/4 C Finely Chopped White Onion
1 t Salt
1/8 t Black Pepper
3/4 C Mayonnaise, plus extra if needed
1/2 C Chopped Celery
4 Hard-Boiled Eggs, chopped
1 Large Dill Pickle, chopped
1/8 C Pickle Juice

Directions:

Wash and peel potatoes. Heat salted water (about 1 t per quart) to boiling. Add potatoes. Cook potatoes until tender, about 30-35 minutes.

Drain.

Allow potatoes to cool and cut into cubes of desired size.

Combine in large mixing bowl with onions, salt, pepper, mayonnaise, celery, eggs, pickle and pickle juice. Add more mayonnaise if needed to reach desired texture.

Cover and refrigerate overnight.

Before serving, stir and check for saltiness, adding more salt if needed.

Yield: 6-8 Servings

*Adapted from Betty Crocker

Three Cheese and Garlic Scalloped Potatoes (Gluten-Free)

Ingredients:

1 1/4 lbs Red Potatoes, washed (not peeled)
1 1/4 lbs Yukon Gold Potatoes, washed (not peeled)
1 Yellow Onion, thinly sliced
3 T Butter
6 T White Rice Flour
2 Garlic Cloves, minced
1 t Dry Ground Mustard
1/4 t Dried Thyme
1/4 t Paprika
Salt and Pepper, to taste
2 C Whole Milk
1 1/4 C Sharp Cheddar cheese, shredded, divided
3/4 C Gruyere cheese, shredded, divided
1/4 C plus 2 T Parmesan cheese, shredded, divided
Fresh Chives
Fresh Parsley

Directions:

Preheat oven to 400 degrees F.

Butter a 2-quart casserole dish.

Slice potatoes in 1/8-inch thin slices (using a mandolin slicer), set aside.

Add butter to medium saucepan and head over medium heat. When butter is melted, add garlic and cook for 1 minute. Whisk in rice flour and cook 1 minute.

Add cold milk and whisk constantly until mixture thickens enough to coat the back of a spoon.

Remove from heat.

Whisk in dry mustard, thyme, paprika, salt and pepper.

Stir in 1 C Cheddar, 1/2 C Gruyere and 1/4 C Parmesan.

In the prepared casserole dish, layer half the potatoes and onion slices. Pour half of the cheese sauce over the potatoes.

Repeat with remaining potatoes, onions and cheese sauce.

Top with remaining shredded cheeses.

Spray a piece of aluminum foil with non-stick spray and cover the casserole dish (oil side down).

Place casserole dish on a baking sheet and bake for 60 minutes.

If eating this the same day, remove foil and bake for an additional 25-30 minutes or until potatoes are tender. If desired, broil for a couple minutes to brown the cheese. Sprinkle top with chopped chives and parsley and serve

If making this for the next day, remove from oven and allow to cool before refrigerating overnight.

Remove from refrigerator and bake, uncovered, on baking sheet for an additional 1 hour and 45 minutes or until potatoes are tender, sauce is bubbly and cheese is melted. If desired, broil for a couple of minutes to brown the cheese. Sprinkle top with chopped chives and parsley and serve.

Yield: 8 Servings

*Adapted from https://www.thechunkychef.com/garlic-parmesan-cheesy-scalloped-potatoes/

Slow-Cooked Brown Butter Garlic Carrots

Ingredients:

2 lbs Large Carrots, cut into 2-inch pieces on a bias
1/2 C Butter
1 T Honey
2 Garlic Cloves, chopped
Salt and Pepper
Dried Parsley

Directions:

Place cut carrots into slow-cooker.

In a medium saucepan, add the butter and cook over medium heat, stirring constantly until butter starts to froth and just turns brown.

Remove from heat and stir in honey and garlic.

Drizzle the browned butter sauce over carrots and toss until coated. Season with salt and pepper and dried parsley, to taste.

Cook on high in slow-cooker for 5 hours.

Check for seasoning and add more salt and pepper if needed.

Yield: 4-5 Servings

Note: Can be scaled up to make more servings as long as your crockpot will hold it!

*Adapted from https://therecipecritic.com/2017/03/roasted-brown-butter-honey-garlic-carrots/

Gluten Free Green Bean Casserole

Ingredients:

4 C Cooked (or canned) Cut Green Beans (see note below)

1 10-12 oz Gluten-Free Condensed Cream of Mushroom Soup

1/2 C Milk

1 t Gluten-Free Soy Sauce or Liquid Aminos

Dash of Black Pepper

1 6 oz Can Gluten-Free French Fried Onions

Directions:

Preheat oven to 350 degrees F. 

In an 8x8-inch casserole dish, mix together green beans, soup, milk, soy sauce and pepper. 

Stir in half of onions. 

Bake in preheated oven for 25 minutes or until hot. 

Stir. 

Top with remaining onions and continue baking 5 more minutes. 

Yield: 5 Servings

Note: Use one 16 oz bag frozen cut green beans, 1 1/2 lbs. fresh green beans or 2 15 oz cans. If using frozen or fresh, cook beans before using.

* Adapted from Campbell's recipe "Green Bean Bake"

Loaded “Mashed” Cauliflower

Ingredients:

1 Head of Cauliflower (medium - large)
1/3 C Sour Cream or Creme Fraiche
1/4 C Butter, Melted
3/4 t Sea Salt
1/8 t Black Pepper
1/4-1/2 t Garlic Powder
2 t Dried Chives
6 Pieces Bacon, cooked and cut into pieces
3/4 C Shredded Cheddar or Colby Jack Cheese

Directions:

Preheat oven to 350 degrees F.

Cut cauliflower  into pieces and pulse in a food processor until resembling mashed potatoes (or desired texture). It may require doing it in two batches depending on the size of your food processor.

Spoon cauliflower mash into a large bowl. Stir in sour cream, melted butter, salt, pepper, garlic powder, chives and about half the shredded cheese.

Grease an 8x8-inch casserole dish and scoop in cauliflower mixture. Spread evently. Top with remaining cheese and bacon.

Bake for 25-30 minutes or until mixture is bubbly and cheese is melted. If bacon begins to get too brown, cover with a sheet of aluminum foil.

Yield: 6 Servings

* Adapted from https://www.skinnytaste.com/loaded-cauliflower-mash-bake/

Cilantro Lime Quinoa and Black Beans

Ingredients:

1 C Quinoa, rinsed
2 C Chicken Broth
1 15 oz Can Black Beans, rinsed
1 C Diced Tomatoes (fresh or canned)
1 T Lime Juice, fresh or bottled
1 t Dried Cilantro
1/2 t Ground Cumin
Salt, to taste

Directions:

In a medium saucepan, bring quinoa, chicken broth and black beans to a boil. Reduce heat to low and simmer, covered for about 15 minutes. 

Uncover and stir in diced tomatoes, lime juice, dried cilantro and Cumin. Simmer, uncovered as needed to evaporate any excess liquid, stirring frequently. 

Salt to taste and serve with sour cream. 

Yield: 4-5 Servings

Crustless Zucchini Pie

Ingredients:

10 oz Shredded Zucchini, liquid squeezed out
1/2 C Shallots, chopped
1/4 C Fresh Chives, chopped
3/4 C Shredded Cheddar, divided
1/2 C Whole Wheat Flour
1 t Baking Powder
2/3 C Milk
1 t Olive Oil
2 Large Eggs, beaten
1/2 t Kosher Salt
Black pepper, to taste
3/4 C Diced Smoked Ham, optional

Directions:

Preheat oven to 400 degrees.

Grease a pie dish or 8x8-inch casserole dish.

In a large bowl, combine zucchini, shallots, chives, and 1/2 C of shredded cheese.

In a separate bowl, whisk together flour and baking powder. Stir in milk, oil, eggs, salt and pepper.

Pour flour mixture into zucchini mixture and stir until just combined. Fold in ham dices, if using.

Pour into prepared baking dish.

Top with remaining shredded cheese.

Bake 30-35 minutes or until tester in center comes out clean.

Remove from oven and let stand 5 minutes before serving.

Yield: 6 Servings

* Adapted from http://www.skinnytaste.com/crust-less-summer-zucchini-pie/

Sweet Potato and Rutabaga Mash

Ingredients:

4 Medium-Large Sweet Potatoes, peeled and cut into chunks
1 Large Rutabaga, peeled and cut into chunks
1/2 C Butter
1/2 t Onion Powder
1/2 t Garlic Powder
1/2 t Dried Parsley
1/2 t Salt, plus more to taste
Black pepper, to taste

Directions:

In a large pot, bring water to a boil and add a few pinches of salt.

Beginning with Rutabaga, add chunks to boiling water, reduce heat to medium-high and cook for ten minutes. Add sweet potato chunks and continue cooking until everything is tender.

Drain water and return to pot. Add butter, onion powder, garlic powder, Parsley, salt and pepper. Use a potato masher to mash to desired consistency.

Add more salt and pepper, to taste. Serve topped with more butter.

* Adapted from https://paleoleap.com/sweet-potato-rutabaga-mash/

Mashed Rutabaga

Ingredients:

3 lbs Rutabagas, peeled and cut into chunks

2 t Salt, divided

1/2 C Butter

1/2 t Black Pepper

Directions:

In a large saucepan, cover rutabaga chunks with water and add 1 t salt. 

Bring to a boil, reduce heat and cover. Simmer for 25-30 minutes or until tender. 

Drain. 

Mashed with the butter. Stir in salt and black pepper, to taste. 

Mashed Potato Cakes

Ingredients:

3 C Chilled Mashed Potatoes

2/3 C Shredded Cheddar Cheese

2 T Fresh Green Onions, sliced

1 Egg, lightly beaten

3 T Flour

1/2 C Flour

Oil

Directions:

In a large bowl, mix together potatoes, cheese, green onions, egg and 3 T flour.

Divide mixture into 12 balls and press into patties. 

Dredge each patty in remaining flour.

Fry in a pan over medium heat in oil until brown and crispy on both sides.

Transfer to a paper-towel lined plate. Immediately salt. 

Serve warm with ketchup or sour cream.

Yield: 12 Cakes

* Adapted from http://www.justataste.com/cheesy-leftover-mashed-potato-pancakes-recipe/

Baked Yuca Fries

Ingredients:

2 Large Yucas

2 T Olive Oil

1 t Sea Salt

1/2 t Smoked Paprika, optional (will not be nightshade free)

Directions:

Preheat oven to 450 degrees. 

Peel Yucas and cut into slices that approximate the size of steak fries. 

Place yuca in a large saucepan and cover with water. Bring to a boil and cook for ten minutes. 

Strain yuca and rinse with cold water. 

In a large bowl, toss yuca with olive oil and salt (and smoked paprika if using). 

Place on baking sheet with a little space between each fry. 

Bake for 10-15 minutes, until pan-side of fries are lightly browned.

Turn fries and cook another 10-15 minutes. 

Serve hot with your favorite dipping sauce!

* Adapted from http://www.thehealthymaven.com/2015/03/crispy-baked-yuca-fries.html

Nightshade Free Rutabaga Salad

Ingredients:

4 Medium Rutabagas, peeled and cut into bite-sized pieces

3 Celery Stalks, sliced

1/2 Small-Medium Red Onion, finely chopped

5 Hard-Boiled Eggs, chopped

1/4-1/3 C Nightshade-Free Dill pickles, finely chopped

1/4 t Ground Mustard

1/4 t Celery Salt

2/3 C Nightshade-Free Mayonnaise

Sour Cream, optional 

Directions:

Cook rutabaga pieces in a bot full of gently boiling water until tender. Drain water and cool. 

In a large bowl, combine cooked rutabaga, celery slices, red onion, eggs, pickles, mustard powder, celery salt and mayonnaise. If too dry add more mayonnaise or sour cream until desired consistency is reached. 

Cover and refrigerate several hours or overnight. 

Salt to taste. 

Serve with any meal in place of potato salad!

*Adapted from http://www.food.com/recipe/fake-potato-rutabaga-salad-low-carb-293285

Gluten Free Loaded Green Bean Casserole

Ingredients:

6 14 1/2 oz Cans Cut Green Beans, drained

1 lb Bacon, cooked to crispy and crumbled

16 oz Gluten Free Cream of Mushroom Condensed Soup

3 1/2 C Shredded Sharp Cheddar Cheese, divided

1 t Black Pepper

2 C Gluten Free French Onions

Directions:

Preheat oven to 350 degrees. 

Grease a 9x13-inch casserole dish. 

In a very large bowl, gently mix green beans, bacon, mushroom soup, half of the cheese and black pepper. 

Spoon into prepared dish. Cover with remaining cheese. Top with French onions. 

Bake, uncovered, for 40-50 minutes or until the top is golden and green bean mixture is bubbling. 

* Adapted from https://buythiscookthat.com/green-bean-casserole/

Creamy "Mashed" Parsnips

Ingredients:

4 Large Parsnips

1/4 - 1/2 C Butter

3-4 Garlic Cloves, minced

1 t Salt

1/2 t Black Pepper

Directions:

Peel parsnips and chop into chunks. 

In a large pot of of water, gently boil the parsnips until tender. 

Drain parsnips. 

Combine cooked parsnips, 1/4 C butter, garlic, salt and pepper in a food processor. Process until smooth, adding more butter if desired. 

Salt and pepper to taste. 

Yield: 3-4 Servings

* Adapted from http://barerootgirl.com/nourish/2015/10/9/creamy-whipped-parsnips/

Vegetable and Cornmeal Fritters

Ingredients:

1 1/4 C Shredded Carrot

1 1/4 C Shredded Zucchini

1 t Dried Chives

2 Eggs, beaten

1/2 C Cornmeal

3/4 t Salt

1/2 t Turmeric

Olive Oil

Directions:

In a large bowl, mix together carrots, zucchini, chives, cornmeal, salt and turmeric. 

Heat several tablespoons of olive oil in a large skillet over medium-low heat. 

Scoop vegetable mixture into hot oil 1/4 C at a time. Flatten each in the pan from the top to form a pattie. 

Cook for about 3 minutes per side. 

Serve hot. 

* Adapted from https://food52.com/recipes/27902-vegetable-cornmeal-fritters

Creamy Carrot and Sweet Potato Soup

Ingredients:

3 T Butter

1 C Chopped Onion

1/4 t Ground Cinnamon

1/4 t Nutmeg

4 3/4 C Peeled, Cubed Sweet Potatoes

3 C Peeled, Chopped Carrots

3 C Water

3 C Chicken Broth

1/4 C Half-and-half or Heavy Cream

1/2 t Salt

1/4 t Pepper

Sour Cream, for topping

Fresh Flat-Leaf Parsley, for topping

Directions:

Melt butter in a large pot over medium heat. 

Cook onion in butter until translucent. Add cinnamon and nutmeg and cook an additional minute. 

Add sweet potatoes, carrot, water and chicken broth. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 35-40 minutes. 

Using an immersion blender, puree soup until smooth. 

Stir in half-and-half, salt and pepper. 

At this point you may refrigerate to reheat later (over low heat) or serve topped with sour cream and parsley. 

Yield: 6 Servings

* Adapted from http://www.myrecipes.com/recipe/creamy-carrot-sweet-potato-soup

Twice-Baked Butternut Squash

Ingredients:

2 Medium Butternut Squash

2 T Butter

1 Medium Yellow or White Onion, diced

1/2 t Salt

8 Large Sage Leaves, chopped

1/2 C Whole Milk Ricotta

1/2 C Sour Cream

1/2 C Shredded Parmesan

1/2 t Black Pepper

Directions:

Preheat oven to 425 and line a baking sheet or casserole dish with parchment paper. 

Slice off stems of squash and cut in half lengthwise. 

Scoop out seeds. 

Roast cut-side-down for 35-45 minutes or until tender. 

Meanwhile, in a skillet, melt butter and sauté onion until translucent. Add salt and sage and cook for another minute or so. Remove from heat and set aside. 

Remove squash from oven and cool until not too hot to touch. 

Scoop out the insides of two halves into a large bowl. Discard skins. 

With the other two halves, scoop out the insides but leave 1/2-inch of squash to help maintain shape. 

Mash squash with a fork or potato masher. Stir in onion mixture, ricotta, sour cream, Parmesan and black pepper. 

Scoop into the reserved squash skins and return to oven for 15-20 minutes or until tops begin to brown. 

Serve immediately. 

Yield: 4-5 Servings

* Adapted from http://www.coffeeandquinoa.com/2014/11/twice-baked-butternut-squash-with-ricotta-and-sage/