Avgolemono (Greek Chicken-Egg Soup) by sf

Tartness varies according to amount and the type of lemon you use. I use Meyer, which isn't as tart as regular grocery store lemons. We usually eat the dark meat of rotisserie chicken in sandwiches, so this is one way I use the white meat. Save the carcass to make chicken stock in your crockpot.

Caprese by Pasquale Frola

This is a tipical appetizer from the island of Capri Italy very fresh and very testy and amazingly easy. In this preparation the basil leaves need to be left whole will be your guest or your self to break them in the plate so the aroma of the bail will be as fresh as it is!!

Paella a la valenciana by Frank Fariello

If you're like me, you may have thought that paella a la valenciana was made with a mixture of chicken and seafood and perhaps a bit of Spanish chorizo, onions, red peppers and peas for color. Well, as it turns out, the real paella a la valenciana is quite a different animal. I recently tried out a recipe that I found on…

Chicken Risotto (gluten-free) by Evelyn Scott

100% Vegetable lasagna by Joanne

If taken literally this is not lasagna at all but maybe a vegetable lamination? You see, lasagna is first and foremost a noodle, not a dish (according to the “Cook’s Canon” by Raymond Sokolov). Taking the literal translation a little further, in classical Latin, laganum is something made of flour and oil which eventually rose to…

Cucumber & Tomato Condiment by Amos Miller

This is a very finely-minced salad-condiment commonly found in the northern mountains of Morocco. It is eaten with roast meats and substantial meat dishes. Most Moroccan salads benefit from a bit of quiet time so the flavors can integrate and the aromas build. This is very tasty as a topping for hamburgers, and can even be a dip,…

Wild Rice Pilaf with Fresh Vegetables by Jane Evans Bonacci

Did you know that wild rice is not rice at all but grass? It grows in areas of shallow water, so prevalent in the state of Minnesota that it is the official state grain. Surprisingly the Central Valley of California is the other main producer of wild rice. It is naturally gluten-free and high in protein, potassium, B-complex vitamins,…

Gluten Free Pumpkin Cornbread by The Blender Girl

I modified my mother-in-law’s beloved cornbread recipe to create this. The pumpkin gives the gluten free-flours a moisture and spring, and the lemon juice and spices lifts the mix. My first go was a triumph, and I have not changed anything since. I like to serve this bread right out of the oven, and put almond butter or regular butter…

Chocolate Caramel Butterscotch Chex Mix by Michelle

You know how some people look in their fridge and come up with something for dinner out of what's in there, a la Iron chef? Well, I did that last night with my cabinets and the result was a new Chex mix combination. My goal was something chocolately, with a slight caramel and butterscotch taste, but also salty and sweet.

Garlic Hummus by Amanda Natividad

Some recipes call for too much tahini. Others try too hard and call for red bell peppers or sun-dried tomatoes. I prefer to keep it simple: chickpeas and tahini, with lots of garlic and lemon juice. Oh, and a dash of olive oil to keep it creamy. Use it as a sandwich spread or dipping sauce.

Cinnamon Raisin Brioche by Pam Solomon

If you like cinnamon raisin bread you're gonna love this! I used brioche dough for this recipe. Brioche, if you've never had it, is soft and sweet and tastes amazing by itself! The cinnamon and raisins are just the icing on the cake. This is a very soft sticky dough, so you will need oiled plastic wrap or parchment paper for shaping,…

Soft Hoagie Rolls by Pam Solomon

I don't know about you, but I have missed eating subs and hoagies on soft tender buns! The store bought variety is anything but that! This recipe makes perfectly soft tender buns every time. I used the same recipe I used for my hamburger and hot dog buns. I am still amazed at how delicious this recipe is! They are so easy to throw…

Apple and Spinach Salad with Sweet Seed Butter Dressing by Betsy's Best

Betsy’s Best Gourmet Peanut Butter, Almond Butter, Cashew Butter, and Sunflower Seed Butter feature Chia seeds, cinnamon or cardamom, organic honey, Himalayan pink salt and other surprising, sophisticated and deliciously natural ingredients. Our sweet and salty spreads are perfect on whole grain crackers, fresh fruit and even by the…

Buffalo Chicken Taquitos with Baked Cheese Shells by Culinary Envy

These Buffalo Chicken Taquitos with Baked Cheese Shells are a flavor explosion in your mouth! No flour or corn tortillas used here…only Cheese! It only takes 7 simple ingredients and is gluten free, low-carb and Keto friendly. You have to try this incredibly easy to make dinner, appetizer or afternoon snack that tastes Amazing!

Oatmeal raisonette cookies by Belle

Gluten free oatmeal cookies with peanut butter (can be replaced for nut free) raisons and chocolate chips. Decadent and delish!