Warm Kalette Salad

prep: 20 minutes

cook: about 8 to 10 minutes

serves: 4

you’ll need…

3 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon salt

12 ounces Kalettes, with a tiny bit of the ends trimmed

1 cup chopped walnuts

½ cup fresh pomegranate seeds

2 tablespoons pomegranate molasses (available in Middle Eastern or ethnic markets)

4 ounces crumbled feta cheese

let’s get to it…

Line a large rimmed baking tray with foil; set aside. Place the oven rack in the middle of the oven. Heat the oven to 450°F.

Whisk the olive oil, minced garlic and salt together in a large bowl. (You can also use a large Ziploc-type resealable bag.) Add the Kalettes and stir (I use my hands) to coat with the olive oil mixture.

Pour the Kalette mixture on the prepared foil-lined baking tray. Sprinkle the walnuts and pomegranate seeds on top of the Kalettes. Drizzle with the pomegranate molasses.

Bake for 8 to 12 minutes or until the leafy ends start to darken (not burn!).

Remove from the oven and sprinkle with the feta cheese.

Gluten-Free Apple Crisp

prep: 20 minutes

bake: 15 to 20 minutes

serves: 8

you’ll need…

5 cups apples peeled and cut into ½ inch pieces (about 4 apples)

2 tablespoons corn starch

1¼ cups non-contaminated gluten free oats (plain, not flavored), uncooked

½ cup brown sugar

1½ teaspoon cinnamon

¼ cup butter, melted

let’s get to it…

Heat the oven to 375°F. Grease a shallow pie plate.

Toss the apples and cornstarch together in a large bowl. Pour into the pie plate.

Mix the oats, brown sugar, cinnamon and melted butter together until crumbly.

Sprinkle crumbly mixture on top of the apples and pat down.

Bake for 20 to 25 minutes or until oats are crispy and brown. Cool for 5 minutes before serving.

cooking know how…

Blueberries, blackberries, raspberries and peeled and sliced peaches are a great substitute for the apples.

Don’t use frozen fruit or the crumble will be too watery.

Creamy Green Chile Dip

prep: 5 minutes

makes 1½ cups dip

you’ll need…

1 cup non-fat sour cream

1 7-ounce can diced green chilies, drained

½ cup green salsa (or make my tomatillo salsa)

1 teaspoon lime or lemon

¼ cup chopped cilantro (optional)

let’s get to it…

Mix the sour cream, chilies, salsa and lime or lemon and half of the cilantro (if using) in a medium bowl. Top with remaining cilantro as a garnish.

Crunchy Carrot Dip

prep: 10 minutes

makes 2 cups dip

you’ll need…

½ cup plain Greek nonfat yogurt

½ 8-ounce package light cream cheese, softened

2 teaspoons lower sodium soy sauce

1 clove garlic, finely chopped

1 cup finely shredded carrots

let’s get to it…

Mix the yogurt, cream cheese, soy sauce and garlic together in a medium bowl until smooth.

Stir in the finely shredded carrots.

Summer Veggie Dip

prep: 15 minutes

makes about 3½ cups dip

you’ll need…

1 cup chopped tomato

1 cup peeled, seeded and grated cucumber

½ cup grated onion

½ cup grated green bell pepper

¼ cup peeled and grated carrot

1 cup of your favorite salad dressing (I used low-fat Ranch Dressing)

let’s get to it…

Mix the vegetables together in medium bowl.

Pour the salad dressing on top of the veggies. Stir until thoroughly mixed. If dip seems too thick, add more salad dressing.

Spicy BBQ Honey Dip

prep: 10 minutes

makes about 1¼ cups

you’ll need…

1 cup of your favorite barbecue sauce

¼ cup honey

1 teaspoon (or more!) of your favorite hot sauce

let’s get to it…

Mix the barbecue sauce, the honey and the hot sauce together in medium bowl.

Chili-Cheese Dip

prep: 10 minutes

makes about 4 cups 

you’ll need…

1 15-ounce can chili (no beans)

1 can diced tomatoes and green chilies, drained

1 16-ounce package Velveeta®, cut into cubes

let’s get to it…

Heat the can of chili, the drained can of tomatoes and green chilies and the Velveeta in a medium saucepan over medium heat for 10-minutes, stirring often.

Cook for 5 to 10 minutes longer or until cheese is melted and wonderful.

Best Gluten Free Coffee Cake Ever

prep: 20 minutes
cook: 45 minutes hour

serves 12

you’ll need…

1 cup chopped pecans

½ cup packed brown sugar

½ cup brewed coffee, chilled

1 8-ounce container sour cream

½ teaspoon vanilla

2 cups gluten free flour

2 teaspoons ground cinnamon

1 teaspoon gluten free baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ cups sugar

8 tablespoons (1 stick) butter, softened and cut into 1-inch pieces

2 eggs, beaten

½ cup gluten free chocolate chips

let’s get to it…

Place the oven rack in the middle of the oven. Heat the oven to 350°F. Grease a 12-cup Bundt pan.

Combine the pecans and brown sugar together in a small bowl. Spoon half of the mixture into the greased pan; set aside remaining nut mixture.

Whisk the chilled coffee, sour cream and vanilla together in a small bowl; set aside.

Stir the flour, cinnamon, baking powder, baking soda and salt together in a medium bowl until blended; set aside.

Beat the sugar and the butter together with a mixer until light and fluffy. Add the beaten eggs. With mixture on medium-low, alternate adding the flour mixture and the sour cream mixture and mix until smooth. Mix in the chocolate chips.

Spoon half of the batter into the greased Bundt pan on top of the nut mixture you sprinkled in earlier. Sprinkle remaining nut mixture on top of the batter. Top with the remaining batter.

Bake for 45 to 50 minutes, or until a toothpick comes out clean. Cool the Best Gluten Free Coffee Cake Ever in the pan for 10 minutes and then loosen the sides with a knife. Invert it onto a wire rack and remove the pan. Cool cake completely before slicing into a little piece of heaven.