Ingredients:

• 1-2 dozen fresh tomatillos, husked
• 1 onion quartered
• 1 poblano pepper, seeded and cut into quarters
• 1-2 jalapeno peppers, seeded and cut into quarters
• 1-3 cloves of garlic, skin off
• Full handful fresh cilantro
• 1-2 tsp ground cumin
• Celtic sea salt and pepper to taste
• Olive oil

Directions:

1. Pre-heat oven to 400 degrees.

2. Clean and prep the peppers, onion, garlic and tomatillos. Toss in oil and spread out on the baking sheet. Bake for 30-40 minutes until browned. Remove and let cool for 15 minutes.

3. Put all the roasted foods into food processor with cilantro, seasonings and a little oil (1 tsp) and puree.

4. Add in cumin, salt and pepper. Taste and adjust seasonings if needed.

Creamy Tomatillo Salsa

Start with the Tomatillo Salsa recipe and add 1-3 avocados into the processor.

More gluten-free Super Bowl recipes:

• Buffalo Chicken Soup
• Taco Dip
• Ground Sirloin Chili

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons Thai Kitchen Spicy Thai Chili Sauce
• 1 cup gluten-free chicken broth
• 2 medium tomatoes, chopped
• 2 kaffir lime leaves (optional)
• 1 teaspoon fresh lemon juice
• 1 teaspoon brown sugar
• 2/3 cup Thai Kitchen Coconut Milk
• Thai Kitchen Premium Fish Sauce, to taste
• Chopped green onions (optional)
• Cooked Thai Kitchen Jasmine Rice

Directions:

1. Toss shrimp and chili sauce in medium bowl. Refrigerate 30 minutes.

2. Bring stock to boil in large skillet or wok on high heat. Add tomatoes, kaffir lime leaves, lemon juice and sugar. Reduce heat to low; simmer 8 to 10 minutes or until most of the liquid has evaporated. Stir in coconut milk; simmer 4 minutes. Add shrimp; cook 2 minutes or until shrimp turn pink. Season to taste with additional lemon juice or sugar. Or, add fish sauce to balance flavors. Remove kaffir lime leaves before serving.

3. Garnish with green onions, if desired. Serve with cooked Jasmine Rice.

For more Asian-inspired gluten-free recipes, visit the Thai Kitchen Gluten-Free Recipe Box.

Ingredients:

• 1 cup of Millet; rinsed about 2 or 3 times and drained
• 2 cups of Water
• 8 oz pkg of Shiitake Mushrooms
• 1 orange or yellow Bell Pepper; diced
• ½ of an Onion; diced
• 15 oz can of Corn; drained
• 2 small or 1 large Scallions; green and white parts
• 1 cup of Mustard Vinaigrette (see recipe below)
• Salt and Pepper to taste

Basic Mustard Vinaigrette

(Mix all ingredients below and whisk thoroughly to combine)

• 2/3 cup Extra Virgin Olive Oil
• 1/3 cup Rice Vinegar
• 2 Tbsp Dijon Mustard
• A pinch of Salt and Pepper

Directions:

1. In a large pot (or wok), add the rinsed millet and dry it out from the rinsing over a medium low heat; keep it moving in the pan so it does not burn.

2. After it is dry (about 2 minutes), add 1 Tbsp of olive oil and continue to stir to coat the millet for about 1 more millet; remove the pan from the heat.

3. In a second large pot with a heavy or a snug fitting lid, bring the 2 cups of water to a boil.

4. Add the millet to the pot of water and bring the pot back to a boil; place the cover on and lower the heat to low. Set a timer for 25 minutes (do not uncover or touch the millet again until it is done).

5. While the millet is simmering; in a large sauté pan or wok, sauté the onions and bell pepper in about 3 Tbsp of olive oil over a medium low heat for about 4 minutes until the peppers and onions are slightly tender.

6. Now add the corn and the shiitake mushrooms to the pan and raise the heat to high and continue to cook mixture for about 3 minutes; you are only looking to warm the corn and mushrooms through at this point. After the mixture is done, set aside and cover the pan to keep warm.

7. After 25 minutes when the millet is done, shut the heat off, uncover the pot and set the timer for 10 minutes (do not touch or stir the millet). This will allow the millet to dry out a bit and fluff up nicely.

8. After the 10 minutes, use a fork with large tines and fluff by raking the fork through the millet.

9. Dump the millet into a large mixing bowl (big enough for the millet and vegetable mixture), add the vegetable mixture to the bowl along with the scallions and gently fold to combine.

10. Add all of the vinaigrette to the millet mixture with your desired amount of salt and pepper and again fold gently to combine.

11. Place millet salad in the fridge for about 20 minutes so the flavors have a chance to combine.

12. Take the millet out of the fridge after the 20 minutes and zap it in the microwave for about 30 seconds or so just to bring it back to a warm temperature (but not hot). Serve.

Note: I find that letting the millet sit for a while really allows all of the flavors to come together and to intensify. Of course, you can eat the millet right after you make it without refrigeration, but the full impact of the flavors will not be present without a little resting. In fact, you can let this chill in the fridge for quite a few hours if you want to make this beforehand for a party.

For more gluten-free holiday recipes and tips:

Gluten-Free Holiday Central