Makes 4 servings

Prep time: 5 minutes

Ingredients:

• 1 cup Chobani Vanilla Greek Yogurt. Plain, strawberry, vanilla or blueberry works well.
• 1 cup fresh or frozen mixed berries
• 1 teaspoon fresh lemon juice
• 3-5 tablespoon honey, to taste

Directions:

Makes 4 servings

Ingredients:

• 1/3 cup Schar Gluten-Free Bread Crumbs
• 4 ripe tomatoes
• 4 Tablespoons olive oil
• 4 mushroom caps
• 1 garlic clove, minced
• 1/4 pound ground beef or turkey
• 2 Tablespoons basil
• 1 Tablespoon thyme leaves
• Salt and pepper to taste

Directions:

1. Wash the large vine-ripened tomatoes and leave a bit of the vine on the tops. Slice off the tops and with a small spoon or measuring spoon hollow out the insides and seeds so you have plenty of room to stuff. Make sure the tomatoes can stand up on their own. If not, carefully slice a bit off the bottom to allow to stand independently.
2. Finely dice the mushrooms.
3. In a large sauté pan with deep sides warm the oil on medium heat. Add in the mushrooms and garlic and cook until the mushrooms soften, about 4 to 5 minutes.
4. Add the ground meat into the pan and use a wooden spoon to crumble the meat as you cook. Cook until the meat is brown and cooked through, about 6 minutes.
5. Add in the fresh herbs, bread crumbs and a bit of salt and pepper to the pan and stir well for 2 minutes. Turn off heat and set pan aside.
6. Pre-heat the oven to 350°F. and grease a small baking dish big enough to hold the tomatoes tightly with cooking spray.
7. Generously fill the tomatoes with the filling mixture, pressing down firmly as you go to stuff well.
8. Once stuffed, carefully transfer to the prepared baking dish. Place each top or lid onto its matching tomato.
9. Bake the tomatoes at 350°F for 15 minutes until the tomatoes start to wilt.
10. Serve warm, straight away.

Prep Time:15 minutes
Total Time: 20 minutes
Makes 4 servings

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup light sour cream
• 2 Tbsp. lime juice
• 2 Tbsp. finely chopped shallot
• 2 Tbsp. each finely chopped fresh parsley and cilantro
• 1 Tbsp. finely chopped fresh chives
• 2 tsp. finely chopped fresh tarragon
• 1 small jalapeño pepper, seeded and diced (optional)
• 1 clove garlic, minced
• 1/4 tsp. each salt and pepper
• 1/4 tsp. ground cumin
• 1 package (3.54 oz) Harvest Stone® Original Crackers

Directions:

1. Mash together avocados, sour cream and lime juice until smooth. Stir in shallot, parsley, cilantro, chives, tarragon, jalapeño, garlic, salt, pepper and cumin until blended.
2. Transfer to serving dish or bowl; serve with crackers for dipping.

Tips:

• Substitute Greek yogurt for light sour cream if desired.
• Substitute basil for any of the herbs if desired.

Makes 1 large baking sheet.

Ingredients:

• 5 cups popped sorghum, quinoa, amaranth, or popcorn (see below for popping directions)
• 2 cups coarsely chopped Enjoy Life Foods Crunchy Double Chocolate Mini Cookies or Enjoy Life Foods Double Chocolate Crunchy Cookies
• 1 cup Enjoy Life Foods Semi-Sweet Mini Chips
• 2 tbsp. allergy-friendly oil
• 1 bag Enjoy Life Foods Mountain Mambo Seed & Fruit Mix

Popping Directions:

1. Pour 2 tbsp. olive oil in a large pot with a tight-fitting lid. Bring to medium-high heat.
2. Add three kernels of your choice of sorghum, quinoa, amaranth or popcorn. Once the kernels pop, reduce to medium heat.
3. Add the remaining kernels and shake the pot to coat them with the oil. Cover the pot.
4. Let cook until the kernels begin to pop, then reduce to medium-low heat.
5. Continue to cook, shaking the pan frequently, until the popping has slowed down, about 1 minute for amaranth, 2 minutes for quinoa, and 3 to 4 minutes for sorghum or popcorn.
6. Remove from heat and transfer the kernels to a large bowl.

Snack Mix Directions:

1. Line a large baking sheet with aluminum foil.
2. Combine your choice of popped kernels and crushed cookies in a large bowl.
3. In a separate bowl, microwave the mini chips and oil in 30-second intervals, stirring between each one, until melted and smooth.
4. Pour the chocolate mixture over the kernel and cookie mixture, mixing well until coated. Stir in the Mountain Mambo.
5. Transfer the mixture to the prepared pan. Refrigerate or freeze until firm, about 20 minutes.
6. Break into pieces and serve, storing leftovers in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Makes 6 appetizer salads

Herbed Dressing Ingredients:

• ½ cup Chobani whole milk Greek yogurt, plain
• 1 garlic clove
• 1 Tbsp. shallot, sliced
• cup white balsamic vinegar
• 1 Tbsp. gluten-free Dijon mustard
• 2 Tbsp. pasteurized egg yolk
• ¾ tsp. kosher salt
• 1 tsp. black pepper, fresh ground
• ½ cup grape seed oil
• ¼ cup extra virgin olive oil
• 1 Tbsp, oregano, fresh, chopped
• ¼ cup parsley, finely chopped
• 2 Tbsp dill, finely chopped

Mediterranean Salad Ingredients:

• ¾ cup cucumber, peeled, seeded, ½” dice
• ¾ cup roma tomato, flesh only, ½” dice
• ¼ cup red onion, ¼” dice
• ¾ cup feta cheese, crumbled
• 1 cup chickpeas, cooked
• 1 quart romaine lettuce, chopped

Directions:

1. Combine garlic, shallot, vinegar, mustard, egg yolk, salt and pepper in a food processor. Process until smooth and slowly add oils in a steady stream. Add herbs and process just to incorporate. Refrigerate until ready to serve.
2. Combine salad ingredients in a large bowl and toss with dressing to taste. Reserve any remaining dressing for future use.
3. Divide salad among 6 plates.

Makes 8 servings.

Ingredients:

• 8 oz. (250 g) boneless, skinless chicken breasts, boneless beef sirloin steak or boneless pork chops, cut into thin strips
• 3 cloves garlic
• ½ cup (125 mL) Thai Kitchen^® Coconut Milk
• 2 Tbsp. (30 mL) Thai Kitchen^® Red Curry Paste
• 2 Tbsp. (30 mL) Thai Kitchen^® Premium Fish Sauce
• Thai Kitchen^® Peanut Satay Sauce
• Bamboo skewers

Directions:

1. Thread meat onto skewers in a zigzag fashion. Place in baking dish.
2. Place garlic, coconut milk, curry paste and fish sauce in blender; cover. Puree until smooth.
3. Pour marinade over skewers. Cover. Refrigerate 4 hours or overnight. Remove skewers from marinade. Discard any remaining marinade.
4. Broil or grill skewers 2 to 3 minutes per side or until meat is lightly browned and cooked through. Serve skewers with Peanut Satay Sauce.

Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with meat. This prevents them from burning when on the grill.

Ingredients:​

• 1 lb. lean ground beef
• 1 package taco seasoning mix (1.25 oz.)
• 1 can fat-free refried beans (16 oz.)
• 2 cups shredded Mexican blend (cheddar/Monterey Jack) cheese
• 1 bag Crunchmaster® Roasted Garlic Multi-Seed Crackers (4.5 oz)
• ½ cup chopped fresh tomatoes
• ¼ cup green onions, thinly sliced

Optional additional toppings:

• 1 chopped avocado
• 3 Tbsp. chopped cilantro
• ½ cup sour cream

Directions:

1. Preheat oven to 350˚F. In a large skillet, brown the ground beef and season with taco mix. Set aside.
2. Spray a 24 oz. Au Gratin dish or 9” deep dish pie pan with non-stick baking spray. Evenly spread 1 can of fat-free refried beans on the bottom of the dish. Top with ground beef/taco mixture. Sprinkle with Mexican blend cheese.
3. Layer the Multi-Seed Crackers around the outside of the dish in an overlapping pattern. Cover crackers with aluminum foil to prevent over-browning.
4. Bake at 350˚F for 15 minutes, until cheese melts and dish is warmed through.
5. Take from oven and remove foil from crackers. Cover with fresh chopped tomatoes and sliced green onions.