french silk pie

 This French silk pie from Handle the Heat was an overall hit at Thanksgiving. It was a little dark for Kory, but the rest of us loved it. 

Ingredients

For the crust

• 20 gluten free Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
• 3 tablespoons unsalted butter, melted

For the filling

• 1 1/3 cups (266 grams) granulated sugar
• 4 large eggs
• 8 ounces (227 grams) bittersweet baking chocolate, melted
• 2 teaspoon vanilla extract
• 10 tablespoons (142 grams) unsalted butter, at room temperature
• 1 1/3 cups heavy cream, cold
• 4 teaspoons powdered sugar

For the topping

• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder, for garnish if desired

Instructions 

Make the crust:

1. Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.
2. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

Make the filling:

1. In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.
2. Using an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.
3. In a clean bowl, use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.
4. Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point, the pie can be stored for up to 2 days ahead of time.

Make the topping:

1. Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

omelet roll

This Taste of Home omelet roll was a simple baked egg recipe that looks impressive (at least to teenagers...). We used ham, bacon, and sauteed mushrooms in ours, but any toppings would work. 

Ingredients

• 4 ounces cream cheese, softened
• 3/4 cup 2% milk
• 2 tablespoons all-purpose flour (we used GF)
• 1/4 teaspoon salt
• 12 large eggs
• 2 tablespoons Dijon mustard
• 2-1/4 cups shredded cheddar cheese, divided
• 2 cups finely chopped fully cooked ham
• 1/2 cup thinly sliced green

Instructions

1. Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside.
2. In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
3. Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese.
4. Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.

sheetpan lasagna

Using Jovial lasagna noodles, this sheetpan lasagna recipe from Abby Thome was easily adapted to gluten free, made a TON of food, and was an overall hit. 

Ingredients

-Ricotta Dollops -

• 5 ounces organic spinach, sautéed
• 2 cup ricotta cheese
• 3 Tbsp parsley, chopped
• zest of 1 lemon
• good pinch of salt + pepper

- Meat Sauce -

• 1 onion, finely chopped
• 1 lb sweet or mild italian ground sausage
• 1 lb ground beef
• 1/2 Tbsp onion powder, garlic powder + italian seasoning
• Good pinch salt + pepper
• 2 (28 ounce) jars Rao's marinara

• 1 box Lasagna noodles, par boiled (5 minutes of boiling in salted water) + cut into 3rds
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan

-Extra Toppings-

• 1 1/2 cup shredded mozzarella
• few tablespoons grated parmesan
• Chopped Parsley

Instructions

1. Preheat oven to 425°
2. Drizzle 10x17 baking sheet with olive oil
3. Par boil your lasagna noodles, then cut into thirds - set aside
4. In a large add the spinach, with a drizzle of olive oil + pinch of salt + pepper. Allow it to wilt completely and then remove from the pan + set aside
5. To the same pan, add the chopped onion with a drizzle Olive Oil, pinch of Salt + pepper and sauce until tender
6. Add in the ground sausage, beef, garlic powder, onion powder, italian seasoning + good pinch of salt and pepper and cook all the way through 
Stir in the two jars of marinara, lasagna noodles, 1 cup shredded mozzarella + parmesan cheese and stir to combine everything
7. Pour lasagna noodle/meat sauce onto the prepared baking sheet and spread into an even layer
8. Add more mozzarella cheese + parmesan
9. In a separate bowl mix all ingredients for the ricotta mixture
10. Top lasagna with dollops of the ricotta cheese
11. Bake at 425° for 25-30 minutes until bubbly

huevos rotos

 A delicious dinner from Milk Street Tuesday Nights by Christopher Kimball. 

Ingredients

• 1 1/2 pounds small potatoes
• 2 TBSP extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 TBSP sherry vinegar
• Kosher salt and ground black pepper
• 4 medium garlic cloves, minced
• 8 ounces spanish chorizo, quartered lengthwise and sliced 1/4 inch thick (or ground chorizo if that is what you can find
• 1 large poblano or cubano chili, stemmed, seeded, quartered lengthwise and cut crosswise into thin strips
• 6 -8 large eggs
• 1 scallion, thinly sliced on the diagnol
• hot sauce, to serve

Instructions

1.  Place the potatoes in a large microwave-safe bowl. Cover and microwave on high until tender, about 10 minutes, stirring halfway through. Let cool slightly and, using a potato masher, gently crush them until slightly flattened but still in large chunks. If the potatoes are too firm to flatten, cover and microwave on high until tender, then crush. 
2. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the potatoes in an even layer and cook without stirring until crisp on the bottom, about 5 minutes. Stir, redistribute in an even layer and cook until crisp on the bottom, another 5 minutes. 
3. Stir in the onion, vinegar and ½ teaspoon salt. If using ground, raw chorizo, add it here as well. Cook, stirring, until the onion has softened, about 5 minutes. 
4. Add the garlic, chorizo (if using cooked links) and chili, then cook, stirring constantly, until fragrant, about 30 seconds. 
5. Distribute the mixture in an even layer and reduce to medium-low. Using the back of a large spoon, make 6 evenly spaced indentations in the potatoes, each about 2 inches in diameter. Crack 1 egg into each, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 4 to 6 minutes. 
6. Sprinkle the scallion over the top. Using a paring knife, cut a small X in the top of each egg and allow the yolk to flow out. Serve with hot sauce.

Chicago style deep dish pizza

This No Gluten, No Problem recipe has been our absolute favorite gluten free homemade pizza since Cael's celiac diagnosis. I think there is no telling that it's GF and, while it requires a lot of ingredients and some time, it's been worth it. We do one 1/2 cheese, 1/2 pepperoni and one full sausage, pepperoni.

As written below, this makes two 9" pizzas. We do one 1/2 cheese, 1/2 pepperoni and one full sausage, pepperoni.

Crust

• 310 grams warm water
• 1 TBS sugar
• 2 tsp active dry yeast 
• 100 g brown rice flour
• 100 g cornstarch
• 100 g potato starch 
• 24 g cornmeal
• 24 g millet flour
• 2 tsp ground psyllium husk
• 2 tsp salt
• 2 tsp xanthan gum
• 6 TBS melted butter

1. In a small bowl, whisk together the water, sugar, and yeast. Set aside to allow the yeast to activate, about 5 minutes, until foamy.
2. In a medium bowl, whisk together the rice flour, cornstarch, potato starch, cornmeal, millet flour, psyllium husk, salt, and xanthan gum.
3. Pour 1 tablespoon of the butter into each of two 9-inch (23 cm) round nonstick cake pan. Use your fingers or a pastry brush to spread the butter over the bottom of the pan.
4. When the yeast mixture is foamy on top, add the remaining 4 tablespoons butter and stir to combine.
5. Pour the yeast mixture into the flour mixture and stir vigorously with a spoon until it is smooth, there are no lumps, and it forms a wet dough.
6. Use a spatula to scrape the dough into the prepared pans. Using a piece of plastic wrap, press the dough into a uniform layer on the bottom and 1½ inches up the sides of the pan. Set aside and allow to rise for 30 minutes.

Sauce

• 2 TBS olive oil
• 6 garlic cloves, minced
• 1/2 medium yellow onion, diced
• 2 cups canned San Marzano tomatoes, pureed
• 1 TBS tomato pasted
• 1 tsp dried oregano
• 1 TBS sugar
• 1/4 tsp salt
• 1/8 tsp red pepper flakes

1. Heat oil in a large saute pan over medium-high heat. Add the onion and saute until fragrant, about 2 min. Add the garlic and saute 1 additional minute. 
2. Add remaining ingredients and saute over medium-low heat for about 10 minutees, stirring occasionally until sauce is no longer watery.

Pizza

• 8 slices mozzerella
• 16 ounces shredded mozzerella
• 1/2 pound cooked italian sausage crumbles
• pepperoni

1. Preheat oven to 425 degrees
2. After the dough has risen, layer sliced mozzerella (4 slices per pizza) over the dough, tearing slices to be sure dough is fully covered.
3. Cover sliced cheese with shredded mozzerella.
4. Add toppings of choice to each pizza.
5. Divide sauce on top of each pizza's toppings and spread to fully cover. 
6. Bake pizzas side by side on the center rack for 30-35 minutes.
7. Use a spatula to lift pizzas out of their pans onto a wooden cutting board. Let rest 5 minutes before slicing with a large chef's knife. 

sorta pasta alla norma

 Another Caro Chambers hit recipe--Sorta Pasta alla Norma. My eggplant-hating children didn't complain much and didn't even realize the hidden veggie was eggplant until I told them, so I think this is a keeper! We used Rao's marinara and Jovial GF fusilli. Below are the instructions of how I adapted from Caro's original recipe. 

Ingredients:

• 1 (1 1/2 to 2 pound) globe eggplant
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• Kosher salt 
• 1 pound mild Italian sausage
• 4 garlic cloves
• 12 ounces gluten free pasta
• 1 (24 ounce) jar marinara sauce 
• 1/2 cup grated Parmesan cheese
• 1 packed cup fresh basil leaves (slice thinly right before adding to pasta)
• Optional: red pepper flakes 

Instructions:

1. Peel 1 eggplant like a zebra then cut it into 1/2-inch cubes. Warm 1/4 cup extra-virgin olive oil in a wide skillet or saucepan over medium-high heat, then add the eggplant and 1 teaspoon kosher salt and toss to coat. Cook, stirring every minute or so, until very tender and browned, 8 to 10 minutes. Transfer the eggplant to a bowl. 
2. While eggplant is cooking, prepare your pasta in a separate pan according to package instructions.
3. Return the eggplant skillet to medium-high heat and warm 1 tablespoon oil. Add 1 pound mild Italian sausage and cook, using a wooden spoon to break it into small crumbles, until almost cooked through. Meanwhile, mince 4 garlic cloves. Add the garlic to the sausage, then continue cooking until the sausage is cooked through. 
4. Add the cooked eggplant back to the pan with the sausage. Stir in 1 (24 ounce) jar marinara sauce, cooked pasta, and 1/4 teaspoon kosher salt. 
5. Stir in 1/4 cup grated Parmesan cheese (make sure it has no anti-caking ingredients) and most of the basil (leave some out for garnish).
6. Serve the pasta with a sprinkle of Parm, basil, and red pepper flakes i. 

taco hamburger helper

 This recipe was an instant favorite with the entire family. Kory and Elle want to try it with ground beef next time to make it even more taco-y, but everyone was happy with the original chicken version too!

Ingredients: 

• 1 onion, diced
• 1 red bell pepper, diced
• 1lb organic ground turkey (or ground beef)
• 1.5 tsp paprika, garlic powder, onion powder + chili powder
• 1 tsp cumin
• 1 box elbow macaroni (1lb pasta-- I uesed a 12oz box of Jovial GF elbows and didn't adjust anything else)
• 2 1/2 cup organic beef broth
• 1 3/4 cup whole milk
• 3/4 cup greek yogurt
• 2 Tbsp mild taco sauce (I used TJ's restaurante salsa)
• 8oz bag @micelidairy shredded sharp cheddar
• 6 green onion stalks, diced

Instructions

1. Sauté the onions + peppers with a drizzle of olive oil, pinch of salt + pepper until softened
2. Add the ground turkey and break it up with a spoon to crumble
3. Pour in the spices, stir to combine
4. Add the pasta, beef broth + milk
5. Stir to get everything incorprated and then simmer on medium-high heat stirring frequently until pasta is cooked through (10 min)
6. Once pasta is cooked, stir in the greek yogurt + taco sauce + shredded cheese - stirring to melt
7. Add the chopped onion to the mix too!

chicken bacon caesar salad

 These Abby Thome salads (or wrap filling) are amazing, mostly thanks to the delicious Caesar dressing. I don't think I will ever buy from a bottle again! When I'm making this dressing for side salads, I just eyeball the ingredients in a jar and usually make 1/3 to 1/2 the recipe as written. 

Ingredients

Salad

• 5 heads of romaine, chopped
• herb grilled chicken, chopped
• 1/2lb crispy bacon, chopped
• quick croutons
• caesar dressing
• parmesan cheese

Dressing

• 1 cup mayo
• 1 cup sour cream
• 1/4 cup red wine vinegar OR @garlic.expressions OR both!
• 1.5 tsp worcestershire
• 1.5 tsp anchovy paste (I always leave out)
• 1 clove of garlic, grated (or 3/4 tsp garlic powder)
• 1 tsp dijon mustard
• 1/3 cup grated parmesan cheese (I always add extra)
• juice of 1/2 lemon (just as good without)
• lil’ pinch of salt
• lots of black pepper

Chicken chili verde burgers

 These burgers are so incredibly moist and flavorful for being ground chicken. We topped with guacamole and used Schar hamburger buns for Cael. I love that Caro's recipes are all a full meal with a side included so I don't have to think about what to serve with the main course. I made the burgers on my cast iron griddle and baked the corn in the husks at 350 degrees and then husked them after they came out of the oven.

Ingredients:

• 12-ounce jar salsa verde
• 1/3 cup mayonnaise, plus more to toast the buns with
• 1 lime, halved, divided
• 1 pound ground chicken
• 8 ounces shredded cheddar cheese, divided (I give you permission to buy pre-shredded)
• 1 large egg
• 1/3 cup panko or plain breadcrumbs (you can literally blend up a slice of bread and use that)
• Kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 4 ears of corn, shucked
• 5 buns (GF or regular)
• 1 tablespoon butter
• 1 avocado, thinly sliced
• Optional: cilantro for garnish, lettuce, tomato, thinly sliced onion, pickled red onions

Instructions: 

1. Drain the 12-ounce jar of salsa verde over the sink — we want to get as much liquid out as possible while reserving the chunky part! If you don’t own a strainer, you can pour the salsa into a colander lined with paper towels or a very thin towel, then squeeze the liquid out.
2. To make your salsa verde mayo: Add 3 tablespoons of the drained salsa verde to a small mixing bowl. Stir in 1/3 cup mayonnaise, the juice of 1/2 a lime, and a pinch of salt. Add 2 tablespoons minced cilantro if you bought it (it was optional!). Throw in the fridge (covered) until you’re ready to eat.
3. Add the rest of the salsa verde to a large bowl along with 1 pound ground chicken, 1 cup shredded cheddar cheese, 1 large egg, 1/3 cup breadcrumbs, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder. Mix until combined.
4. Divide the burger meat into 5 chunks (I did two larger and 3 smaller) and form each into a 1-inch-thick patty. Refrigerate the patties for at least 10 minutes before cooking. (This isn’t totally necessary if you’re tight on time, but will help them stay together and be easier to flip.)
5. Spray 4 ears of corn with cooking spray.
6. To grill burgers + corn: Preheat the grill to 450°F. Clean the grill grates very well. Spray the tops of the burgers with cooking spray and place them on the grill, sprayed side down. Add the 4 ears of corn as well. Close the lid and cook for 4 minutes. Spray the tops of the burgers carefully (don’t spray the flames with oil — bad plan!) and flip them over. Once flipped, sprinkle each patty with some of the remaining shredded cheddar (as much as desired!). Turn the corn. Cover and cook for an additional 4 minutes. Meanwhile, smear a light layer of mayo on the cut sides of 4 English muffins. Remove the burgers and corn and quickly toast your English muffins on the grate for about 1 minute with the grill lid open. Watch them CLOSELY! They like to burn.
7. To bake: Preheat the oven to 425°F. Place the patties and 4 ears of corn on a parchment-lined baking sheet and bake for 15 to 20 minutes, until cooked through. About halfway through cooking, flip the burgers and sprinkle each patty with as much of the remaining shredded cheddar as desired. FYI, the burgers will look FUNKY — lots of liquid will ooze out. Don’t worry, that’s normal! Remove from the oven. On a separate baking sheet, place 4 English muffins — each smeared with a light layer of mayo on the cut side — cut sides up, and broil on high for 1 to 2 minutes. Sit on your butt and watch them closely. Again, bread BURNS QUICKLY!
8. To pan-fry: Heat your largest nonstick skillet over medium-high heat for several minutes. Add 1 tablespoon cooking oil and swirl to coat the pan. Cook the burgers for 3 minutes per side (you can probably only cook 1 or 2 at a time… hence why baking is an easier option!). After you’ve flipped them, sprinkle each patty with as much of the remaining shredded cheddar as desired. Meanwhile, broil 4 ears of corn, sprayed with cooking spray, on each side for 2 to 3 minutes. Then broil the English muffins following the “to bake” instructions above.
9. Once cooked, rub the corn with 1 tablespoon butter and the cut side of the remaining lime half, squeezing it as you rub it all over the corn. Sprinkle with salt. Garnish with chopped cilantro if you feel like it.
10. Smear the salsa verde mayo on both sides of the toasted buns. Add a burger patty, avocado slices, and whatever other toppings you’re into.

Al pastor enchiladas

 Another hit from Caro Chambers (one of her free recipes).

Ingredients:

• 1 tablespoon neutral cooking oil
• 1 bunch scallions, thinly sliced
• 4 garlic cloves, minced
• 1 pound ground pork
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 cup crushed pineapple (from a can of crushed pineapple — save the rest for smoothies)
• 1 (16-ounce) jar of salsa verde
• 1 (8-ounce) bag of spinach
• 1/4 cup sour cream
• 5 to 6 (10-inch) GF flour tortillas 
• 8 ounces shredded cheddar, Mexican, or pepper jack cheese
• Optional toppings: pickled red onions, thinly sliced red onion, avocado slices, cilantro, hot sauce, etc.

Instructions

1. Preheat oven to 375°F.
2. Warm 1 tablespoon neutral cooking oil in a large nonstick skillet over medium-high heat. Cook the sliced scallions and 4 minced garlic cloves until softened, for 2 to 3 minutes. Add 1 pound ground pork, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin, and 1 teaspoon salt and turn the heat up to high. Break the pork into tiny crumbles with a spatula, stirring frequently until cooked through and all excess moisture has evaporated.
3. Stir in 1/2 cup crushed pineapple and 1/4 cup salsa verde. Stir until the meat has absorbed the liquid. Stir in 8 ounces spinach until totally wilted. Turn off the heat and stir in 1/4 cup sour cream.
4. Roll the enchiladas up by spooning 1/4 to 1/3 cup (depending on how large your tortilla is) of the pork mixture down the center of each tortilla. Top with several tablespoons of shredded cheese. Roll tightly and line the tortillas up, seam-side down, on a cutting board.
5. Once all of the meat has been rolled into tortillas, pour in enough salsa verde to coat the bottom of the skillet. Add the enchiladas into the skillet, again seam-side down. I can usually fit 5 across, then wedge 1 more in along the top.
6. Cover the enchiladas with the remaining salsa verde followed by the remaining shredded cheese (about 1 cup).
7. Bake for 15 minutes, or until the cheese is totally melted.
8. Garnish with picked onion, avocado, cilantro, scallions, etc., if desired. Dig in!

PF Chang lettuce bowls

 A delicious and super easy bowl from Abby Thome! The yum-yum sauce completely makes the meal. 

Ingredients

• 2lb ground chicken or turkey
• 1 yellow onion, diced
• 3 garlic cloves, grated
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 8oz can diced Water Chestnuts
• 1 cup of green onion, chopped
• ▪️For the sauce ▪️
• 1/2 cup Hoisin Sauce
• 2 tsp honey
• 3 Tbsp Soy Sauce *I use coconut aminos*
• 3 Tbsp Rice Vinegar (or white)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

For the BOWLS...

• romaine, finely shredded
• white rice
• Yum Yum sauce 
• 1/2 cup mayo
• 1 T Ketchup
• 1/2 T sugar
• 1/4 t paprika
• 1 t rice vinegar
• 1 t garlic powder
• water to thin
• Sriracha
• sesame seeds

Instructions

1. Sauté onion + garlic in a little olive oil until onions are translucent
2. Add ground chicken, water chestnuts, green onion, 1 tsp garlic powder + onion powder + paprika. Add another drizzle of olive oil + cook meat all the way through
3. Make the sauce by stirring together ingredients, pour into pan with chicken and let simmer with an additional 1/4 cup water mixed in
4. Let bubble away for a few minutes, and then it’s ready!
5. Fill a bowl with lettuce, top with white rice and then the delicious chicken. Drizzle with YumYum sauce + sriracha + sesame seeds💥

bacon cheeseburger sliders

 Another hit from A life from scratch-- these bacon cheeseburger sliders were delicious and somehow super nostalgic. 

Ingredients

• 1 package Hawaiian rolls, split in half horizontally (save the tray!) + 1 pack GF slider size rolls for Cael
• 1.5 lbs organic ground beef
• Onion powder
• Salt & pepper
• 12 slices American cheese (I used cheddar)
• 1 package bacon, diced up and cooked
• Sliced pickles
• Ketchup
• Few TBS melted butter, for topping (I threw in some garlic salt as well)
• Sesame seeds, for topping

Instructions

1. Cook your bacon in a pot and drain on a paper towel. Remove most of the grease.
2. Brown up your ground beef in the same pot, removing, excess grease. Season with salt, pepper and onion powder.
3. Spray the roll tray with a little olive oil to grease. Lay bottom of buns in. Top with 6 slices cheddar, the ground beef, 6 more slices of cheese, bacon and pickles. Drizzle on ketchup.
4. Bake, covered, for 15 min at 350. Remove foil and brush with melted butter and sesame seeds. Bake another 5 minutes. Enjoy!

greek meatballs with yogurt dill sauce

 I've been wanting to try some of Caro Chambers recipes after following her on Instagram for a while now and this was a great first one to try-- everyone enjoyed! I did double the meat for three hungry teens without doubling all the seasonings seeing they aren't always up for full flavor and left out the couscous steps to keep it celiac safe. Below documents the recipe as I made it. 

greek turkey meatballs with couscous and dill yogurt sauce

Serves 4 to 6

Ingredients

Meatballs, Zucchini, and Couscous:

• 2 medium zucchini, quartered lengthwise, 1/4-inch sliced
• 1 tablespoon neutral oil
• 2 teaspoons dried oregano, divided
• Kosher salt 
• Freshly ground black pepper
• 2 egg
• 2 pounds ground turkey or chicken
• 1 cup grated Parmesan cheese
• 1 cup GF panko breadcrumbs
• 1 small shallot, finely minced
• 3 garlic cloves, grated or minced
• Zest and juice of 1 lemon, divided
• 4 tablespoons chopped fresh dill
• prepared rice

Dill Yogurt Sauce:

• 1 cup plain Greek yogurt
• Juice of 1 lemon
• 1 garlic clove, grated or minced
• 2 tablespoons chopped fresh dill
• 1 tablespoon extra-virgin olive oil
• Kosher salt

Extra Toppings:

• 4 ounces (1/2 cup) feta, crumbled
• 2 tablespoons of whatever nut! (I like toasted pistachios or chopped almonds)
• 1 to 2 cups of greens! (I used baby arugula)

Instructions

1. Preheat oven to 450°F. Place one oven rack on the center rung (for baking and roasting), and one on the top rung (for broiling). 
2. In a 9x13-inch baking dish, toss the 2 chopped zucchinis with 1 tablespoon neutral oil, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper until evenly coated. 
3. Roast zucchini for 7 minutes on the middle oven rack. 
4. While it roasts, make the meatballs.
5. Crack 2 eggs into a large bowl and whisk. Stir in 2 pounds ground turkey (or chicken), 1 cup grated Parmesan cheese, 1 cup GF panko breadcrumbs, 1 finely minced shallot, 3 grated garlic cloves, the zest of 1 lemon (about 1 teaspoon), 4 tablespoons chopped fresh dill, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and 1/4 teaspoon black pepper. Stir it all to mix well, then use your hands to form 15 to 20 meatballs. No need to dirty up another plate here — just shove the meat to one half of the bowl and start forming and piling the meatballs on the other side.
6. Remove the zucchini from the oven and raise the oven temperature to broil (on high).
7. Stir the zucchini. (It will not be finished cooking yet and might be watery looking, etc. Don’t worry! It’ll get there). Place the meatballs on top. Drizzle some neutral oil over the meatballs, or spray them with cooking spray.
8. Slide the dish onto the top oven rack and broil the meatballs for 3 to 4 minutes, until slightly golden-brown on top. Reduce heat to 425°F and continue cooking for an additional 12 minutes.
9. Meanwhile, make the dill yogurt sauce. Combine 1 cup plain Greek yogurt, the juice of 1 lemon, 1 garlic clove (grated or minced), 2 tablespoons chopped fresh dill, 1 tablespoon extra-virgin olive oil, and 1/4 teaspoon kosher salt in a small bowl. Stir and adjust seasoning to taste. 
10. Serve meatballs over top of the rice with lots of dill yogurt sauce and toppings.

Quiche

 A recipe I compiled for a quick breakfast for dinner that is a crowd pleaser and reheats well the next day if made ahead. 

Ingredients

• 1 GF pie shell (I like wholly GF)
• 1 cup shredded cheddar
• ~8 slices cooked bacon, crumbled
• 1/2 pound bulk breakfast sausage
• 3 slices of ham, diced
• 4 eggs
• 1/3 cup heavy cream (or 1 TB melted butter, brought up to 1/3 cup total volume with whole milk)

Instructions

1. Brown breakfast sausage in a hot skillet. When nearly cooked through, add diced ham to get a little color on it. 
2. In the bottom of the prepared pie shell, sprinkle 1/2 cup of the shredded cheese
3. Add ham, bacon, and sausage to cheesy pie shell and add the remaining shredded cheese on top. 
4. Whisk eggs and cheese together with salt and pepper and pour over meats and cheese into pie shell
5. Bake 30 minutes at 350 Degrees until center is cooked through. 
6. Slice into wedges and serve with a green salad. 

homemade spaghettios

While is didn't really taste like spaghettios, our family loved this quick tomato sauce and pasta from Abby Thome on Instagram way more than expected. 

Ingredients

• 1lb pasta (we used Jovial GF fusilli)
• Pre-made small meatballs (frozen, GF)
• 1 small white onion, fine dice
• 2-3 Tbsp butter
• 4oz Organic Tomato Paste
• 28oz tomato sauce
• 1 Tbsp sugar
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 cup reserved pasta water
• Salt + Pepper

Instructions

1. Boil your pasta, reserve 1 cup of water + set drained pasta to the side
2. In a dutch oven or deep pan, sauté the onion with butter + a lil’ olive oil, salt + pepper
3. Once translucent add tomato paste + stir 
4. Pour in the tomato sauce, sugar, garlic + oregano - stir 
5. Let simmer over medium/low heat (few minutes)
6. Add meatballs into the sauce + 1 cup pasta water
7. Let simmer to come together, stirring frequently

            *If using frozen meatballs, simmer until cooked throug