Gluten Free Peanut Butter Cookies...

These peanut butter cookies are a treat, they do after all have sugar in them. But factor in the high protein value from the peanuts and the eggs, and we could call these good for you.

These are super simple, and turn out really delicious. They come together in 10 minutes, and bake in 15! They are not quite like your traditional peanut butter cookie—these possess a soft, chewy interior, with a crisp outside—I recommend, make a double-batch.

• 1 1/4 cups white sugar
• 1 cup natural peanut butter (creamy or chunky)
• 2 large eggs
• 1 cup of Gluten Free Flour (any blend you prefer, I use Tom Sawyer)
• 1/4 to 1/2 cup chopped peanuts (use the larger amount if you like super chunky)
• 1 tsp. baking soda
• 1 tsp vanilla extract
• Pinch of salt

Preheat oven to 350-degrees. Using a mixer, blend together peanut butter and sugar. Slowly add the eggs beating well after each one. Mix in the vanilla. Then add the flour, baking soda, and salt. Finally, add the peanuts. This dough will be firm and sticky.

Place balls of dough about 1-inch in diameter on a parchment lined baking sheet. Press the balls flat with the palm of your hand dipped in white sugar (this keeps your palm from sticking to the dough, and form a nice sugary crust on the top of he cookie.)

Bake for 15-minutes until the edges just start to slightly brown. Remove from oven, and then immediately remove from parchment on to a rack to cool.

Dark-Green Asian Salad

Our farmshare season of dark greens recently ended. We are now in the world of zucchini, look for some recipes with that to come!! But, I would call this a new way with dark-greens. A while back, I needed a dish for a work potluck, and so I looked in my farmshare bag. Lots of dark greens! It was that season you know. But “Kale Salad” on the potluck buffet is not what I think most of my coworkers would find very appealing. I knew that I needed to make it really delicious.

Dark greens, with their bitter edge, lend themselves nicely to a vinegary bite. So a nice vinaigrette, with a sweet note (to tame the bitterness) would go nicely, I thought. And it needed a name that sounded good. Dark-green Asian Salad seemed to be less intimidating than Kale Salad, so that is what I went with.
Many people only cook with these dark greens, kale, broccoli, and others, eating them steamed, boiled, or sauteed. This raw usage of them is really good, and the textures—the crunch of the broccoli—and the lettuce-like crispness of the kale, really blend well together. It turned out quite delicious. Dress it just before serving!

If you want more greens in your diet and just don't know how to do it. This is it for sure! The best part? leftovers of the salad go right into tomorrow night's stir fry, dressing and all, and gets re-purposed beautifully into an entirely new dish.

Salad:

• 5 cups chopped kale, or baby kale
• 4 cups of Mizuna leaves, chopped (or spinach or dark green lettuce)
• 3-4 cups chopped broccoli heads and stalks
• ¼ cup candied (crystallized) ginger, diced
• 3 tbs sesame seeds
• ¼ to 1/3 cup chopped peanuts

Dressing

• 2 tbs honey or agave
• 2 tbs water
• 3 tbs Worcestershire
• 3 tbs yellow mustard
• 1 tbs vinegar
• 2 tbs oil (use a chili pepper oil for nice heat kick)
• Salt and pepper

Baked eggs...

On a slow Saturday morning, baked eggs are a great start. I like these eggs, because the prep is so easy...and while they bake, you can do other things. This is for two, scale up in eggs and pan for more people.
Here is how they go:

Preheat oven to 400-degrees.
Scramble 4 eggs in a bowl. (My friend gave me these from her chickens, the speckled one is a turkey egg!)

Or, if you prefer a sunny-side egg, crack them whole into the pan, works both ways.

Prep some additional ingredients that you like in your eggs. My fridge produced GF sliced ham (about 1/2 cup or so), and some good cheese (about 2-3 ounces, cubed up.)
My garden produced some nice tomatoes and fresh basil (about 1/3 cup tomatoes and 1/4 cup basil leaves.)

In a skillet (one that is oven proof with an oven proof handle, because this will go into the oven) place 1 tbs. olive oil. Heat on medium, then add the eggs. Let the eggs cook until they begin to set on the bottom, about 2 minutes. Using a spatula, pull the eggs from the edge of the pan a bit and swirl around.
Now, add the ham, cheese, and tomatoes on top of the partially cooked eggs.
Then, place the whole pan into the oven. Set a timer for 7 minutes.

Here is the good part—while the eggs bake, make your French Press coffee, and butter your toast.
When the timer dings, the eggs will be puffy and moist and delicious. Add the fresh basil, and a spray of salt and pepper. Breakfast. So simple, for a slow Saturday morning.

New way with greens....tacos!

Seems the trend lately is for people to try to fit more dark greens into their diet. This can be a challenge to do with variety, as greens sometimes can only be prepared one or two ways.
We made these for a Saturday night dinner and I think it is a truly delicious, and successful way to incorporate dark greens. I am not sure if they are a lettuce wrap, or a taco...I suppose you could swing the terminology to fit whatever might sound most appealing to your family. We sauteed up some veggies and chicken, filled the large leaves of Swiss Chard, and rolled them up like a taco!

We used veggies we had; kohlrabi, fennel, green onion, the red Swiss Chard stems, and canned-diced tomatoes (our garden ones aren't ripe yet). But you could use more conventional veggies, like green peppers, onions, and red peppers and it would be equally delicious. We added some cumin-rubbed chicken, baked then diced, and voila! Delicious tacos!

Paired with some fresh radishes plucked from our garden and good Kosher salt--Dinner!
Either way you decide to enjoy them, make these up any night of the week!

• 2-3 large Swiss Chard, or collard leaves per person (try to find ones about the size of a large hand, or larger.)
• 4 cups sliced veggies
• 2 baked chicken breasts (seasoned with cumin then diced) ** or keep this vegetarian and use 2 cups of mushrooms**
• Greek yogurt or light sour cream to garnish

Bake your chicken, the dice. Then saute your veggies until tender. Do this over high heat to get some good caramelized color to them. Then, add the chicken to the cooked veggies and fill, wrap, (dollop sour cream or yogurt if you like) then roll and eat!

Spring Asian-Slaw

Sometimes I wonder if our food cravings don't come from more of a texture desire, than a taste desire. Like, a simple Saturday lunch on the patio—cool breeze blowing, the bees buzzing all over the lavender—lunch is a simple tuna sandwich on gluten free bread, and my husband wanted chips to go with it.

Was it the chip he really wanted? Or was it the satisfying crunch, the salty-tangy bite, the crispy texture? This slaw had all of that, so instead of chips, we had this slaw. Definitely more intentional on the wellness food quotient than the chips will ever be.
Asian-inspired flavors tend to be overused sometimes, but I really do think they lend themselves to slaw.
This one is so easy, the soy gives it that satisfying Umami edge, and the peanut throughout is this subtle hint of Thai flavor that pings your tongue about every other bite. Plus, it is all about what is in your pantry that you have to use. Leave out the items you don't have, or substitute.
Here is how it is done:
Slaw

• 2 cups shredded cabbage (red or green)
• 1/4 cup chopped cilantro or parsley
• 2 tbs chopped peanuts
• 1 tbs sesame seeds
• 2 tbs pickle relish or chopped pickles
• Salt
• 1 tsp celery seed

Dressing:

• 1 tbs gluten free soy sauce
• 2 tbs mustard (spice, honey, yellow—any kind)
• 2 tbs vinegar
• Splash of agave (or more to adjust to your sweetness)
• Squeeze of orange juice from an orange, or splash of orange juice
• Hot chili paste (to taste, but optional)

Toss the slaw ingredients, and season with salt. Mix the dressing together with a whisk, and pour over. Toss well. It is good after sitting about ten minutes, or more is ok.

Leftover slaw: put a pork roast in the crock pot the next day, and make pulled pork sandwiches with this slaw on top!

Gluten Free Cinnamon Buns...

I awoke this morning to an overcast rainy day (one that was supposed to be sunny and nice mind you, as I had a garden party planned) and in all AZ's 364 sunny days a year, the one day I needed was gloomy. So, in my rebellion I decided I needed a gooey, warm cinnamon roll in protest to what should have been a glorious Saturday for gardening.
Here was my result—these really let you experience a true cinnamon bun experience like you remember (from before your gf-days).

They peel apart, layer by layer, to reveal the center most gooey heart of the roll. They have all the softness of a non-gf roll, with a bit of a chewy, crusty edge on the outside. The insides are gooey, and outside is oozy with the warm glaze (finger-lickers)...

Rolls:

• 2 cups Tom Sawyer GF flour (I have only used Tom’s and get the best results. Try your own GF flour and tell me how they turn out).
• 4 tablespoons sugar
• 1 tablespoon baking powder
• ¾ teaspoon kosher salt
• 8 tablespoons cold unsalted butter, cut into very small pieces
• 1 cup buttermilk (or try milk, or cream, or half-n-half)

Filling:

• 3 tbs butter, melted
• ¼ cup cinnamon
• ¼ cup white sugar

Optional add-ins:

• Chopped nuts like Pecans (up to 1/2 cup)
• Brown sugar (up to ¼ cup)
• Raisins (up to ¼ cup)

Directions:
Preheat oven to 400°.  In a mixer with the whisk attachment, mix together flour, sugar, baking powder, and salt. Add the small diced butter and let the mixer run to cut the butter into the flour. The butter should be in smaller than pea sized pieces. Add buttermilk and blend until just combined. Dough should not be too ‘sticky’. If it is, add a little more flour until it isn’t sticky, but has come together.

Place dough onto a cool surface and pat out into a rectangle shape. Brush with melted butter (liberally) and sprinkle with the cinnamon sugar (liberally—the more the better I found). You can add in any optional items to make them even more gooey, and yummy if you like those items.
Then, gingerly roll the dough up. The dough is tender and it may be more of a ‘fold’ but you get the idea.

Then slice into thick rounds, and place on a cookie sheet, either non-stick or on parchment. I brushed mine with more melted butter on top and then baked! Try 15-minutes (depending on your oven). They will just begin to slightly brown on top and they are done.

While they bake, make the glaze.

Glaze:

• 4 tbs cream cheese
• 1.5 cups of powdered sugar
• 1 tsp vanilla
• Drizzle in enough milk to make a thick glaze

Put it all in a mixer and let it go. Add enough liquid to make it as thick or thin as you like.
Eat right from the oven while warm with glaze on top.

Homeade Salad Dressing Mix...

Does your spice cabinet look like mine? I am willing to guess it does. More of a spice cave, my dark pantry shelf is crammed with every spice imaginable.

Like you...I am often wooed at the store by a beautiful jar of herby mystery, "What does that taste like?", or the whole jar of herb you bought for the recipe you made once that took a 1/4 tsp of the herb. An now it sits there on the shelf, feeling left-out and neglected as you reach again and again for the Parsley jar next to it. Not that Parsley is the best herb in the shack, but its familiar, so it gets used. We have all been there.
So what to do with all those herbs and spices? I make salad dressing mixes. Its a great way to use up all those herbs, and making salad dressing is so easy, that if using a mix—we all know its even easier!
With a repertoire of a few different dressing bases, and a few of your own pre-made mixes—all prepared with items you already have, well, you can become the new foodie genius on the block. Gosh, if you make a few batches and packages it, say, as a hostess gift to your next dinner party, well—people may just start calling you Martha.

Mixes:
Ranch Mix/Italian Mix
(Mix with creamy base for Ranch, or with vinaigrette base for Italian)

• 1 tbs dried parsley
• 1 tbs dried oregano
• 1 tsp dried onion or garlic flake (powder may be used)
• 1 tsp celery seed
• 1 tsp dried shallot (optional if you do not have)
• 1 tsp pepper
• 1/2 tsp kosher salt

Poppy Seed Mix:
(Mix with any base)

• 1 tbs lemon pepper
• 2 tbs poppy seed
• 1 tbs parsley
• 1/2 tsp kosher salt

I like to blend mine in a mortal and pestle, I like the manual labor of it, and the aroma of the spices and herbs wafting up as I grind them in the bowl. But you can leave your herbs and spices as they are, or whir them for a few seconds in a mini-food chopper.

Then add the mix to a base! Its simple, 1 tbs mix to 1 cup of base. Scale up for larger batches!

Creamy Base

• 1/4 cup sour cream
• 3/4 cup buttermilk, or milk
• 1 tsp mustard (any kind)

Lite-Creamy Base

• 1/4 cup buttermilk
• 3/4 cup plain yogurt or Greek yogurt
• 1 tsp mustard (any kind)

Vinaigrette

• 1/3 cup lemon juice or vinegar (any kind)
• 2/3 cup olive oil
• 1 tsp mustard (any kind)