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!

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/

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. 

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

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/

Cucumber Salad

Ingredients:

8 C Cucumber, peeled and cut into quartered slices (about 8 medium cucumbers)

1 C Mayonnaise

3/4 C Sweet onion, chopped

1 t Dried Dill

1/4 t Garlic powder

1/8 t Black pepper

1/2 t Kosher salt

4 oz Sharp cheddar, cut into small cubes

Directions:

Combine all ingredients. Cover and refrigerate overnight. 

Yield: 8-10 Servings

Tip: For lighter version use half regular mayonnaise and half light mayonnaise. 

* My recipe

Refrigerator Bread and Butter Pickles

Ingredients:

1 1/2 lbs Cucumber, sliced 1/4-inch thick

1 1/2 T Kosher salt

1 C Thinly sliced sweet onion

1 C Sugar

1 C White vinegar

1/2 C Apple cider vinegar

1/4 C Light brown sugar

1 1/2 t Mustard seeds

1/2 t Celery seeds

1/8 t Ground turmeric

Directions:

In a medium-large bowl, sprinkle salt on cucumber slices. Cover and refrigerate for 1 1/2 hours. 

Rinse cucumbers thoroughly in a colander under cold water. 

Drain well. Return to bowl. Add onion and toss with cucumbers. 

Put cucumbers and onions in jars (whatever size you like) and leave a little room for vinegar mixture. 

In a medium saucepan, combine sugars, vinegars, seeds, and turmeric. Bring to a simmer over medium heat, stirring to dissolve sugars. 

Pour the hot vinegar mixture over the cucumbers. Let stand at room temperature for 1 hour. 

Cover and refrigerate 24 hours. Enjoy!

* Adapted from http://www.browneyedbaker.com/2011/08/25/bread-and-butter-pickles/

Zesty Dill Refrigerator Pickles

Ingredients:

1 1/2-2 lbs Cucumber

1 Jalapeño pepper, quartered (or hot pepper of choice, dried peppers are good too!)

2 Garlic cloves, quartered

2 T Chopped fresh dill

1 1/2 t Whole black peppercorns

1 1/2 t Ground coriander 

1 1/2 C White vinegar

3/4 C Apple cider vinegar

3/4 C Water

1/4 C Kosher salt

Directions:

Slice cucumber is desired shape. 

Arrange cucumbers in jars. 

Divide hot pepper, garlic, dill, peppercorns, and coriander between jars. 

In a medium pot, bring vinegars, water, and salt to a boil. Stir to dissolve salt. 

Divide brine among jars and screw on lids. 

Let jars come to room temperature and then refrigerate. 

Allow to set for at least three days before opening. 

Will stay in refrigerator for several months. 

Yield: 3 Pint jars

*Adapted from http://alldayidreamaboutfood.com/2011/07/spicy-dill-refrigerator-pickles-secret-recipe-club.html

Refrigerator Pickled Jalapeño Slices

Ingredients:

2 lb Fresh jalapeños, cut into 1/8-inch slices

2 1/4 C Vinegar

2 1/4 C Water

2 T Sugar (optional)

Per pint:

1/2 t Kosher salt

1/2 t Whole black peppercorns

1/2 t Whole cumin seeds

1/4 t Whole coriander seeds

1 Bay leaf

1 Garlic clove, peeled

Directions:

Boil enough jars and lids to hold 4 pints of pickled jalapeño slices. Keep jars warm until ready to fill. 

In 2-quart pan, combine vinegar, water, and sugar. Heat until just before it starts to boil. 

Add salt, pepper, cumin, coriander, bay leaf, and garlic to each jar.

Add jalapeno slices to jars, pressing down and packing them in compactly until jars are filled.

Pour hot vinegar mixture into each jar, leaving 1/2" head space. Insert bubble remover tool (or chopstick) down side of jar and press in toward center to release any bubbles. Clean jar rims with wet paper towel. Add jar lids and rings, making them "finger tight."

Allow jars to cool to room temperature and then store in fridge. Allow to marinate at least 3 days before eating. Good for several months. 

* Adapted from http://www.theyummylife.com/Pickled_Jalapeno_Peppers

Sweet Pea Salad

Ingredients:

4 C Peas
6 Strips Bacon, cooked and crumbled
1/2 C Cheddar cheese, cubed
1/4 C Red onion, diced
6 T Mayonnaise
2 T Sour cream
4 T Mint, chopped (optional)
1 Pinch Cayenne (optional)

Directions:

Mix everything and chill in the fridge.

*Adapted from http://www.closetcooking.com/2009/07/fresh-pea-salad.html

Baked Acorn Squash

Ingredients:

1 Acorn squash

Water

Directions:

Preheat oven to 400°F.

Using a strong chef's knife cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. When finished, remove from oven and let cool a little before serving.

* Adapted from http://www.simplyrecipes.com/recipes/classic_baked_acorn_squash/

Crockpot "Refried" Beans

Ingredients:

2 Pounds Pinto beans, dry (approx. 5 C)
1 Large onion, chopped
1 t Garlic powder
2 1/2 T Salt
1 t Black pepper
4 t Cumin
10 C Hot water

Directions:

Rinse the beans in a colander. Pick out any bad beans.

Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on high for 4 hours AND on low for 2 hours (or more to cook beans to desired doneness). 

Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are puréed. 

Purée beans in a food processor. 

Optional: To make the beans into a dip, add jalapeño hot sauce (this will no longer be nightshade-free), lime juice, salt, and cilantro to taste when pureeing!

Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

* Adapted from http://penniesandpancakes.blogspot.com/2012/09/crockpot-refried-beans-019-per-cup.html

Yield: About 16 cups.