Use Enjoy Life’s gluten-free Brownie Mix and dairy-free Mini Chips to make this amazing Brownie Bark recipe!

Makes about 25 pieces, depending on size
Ingredients:

• 1 box Enjoy Life Foods Brownie Mix
• 1/2 cup cold water
• 4 tbsp allergy-friendly oil, divided (we recommend olive or grapeseed oil)
• 1/2 cup Enjoy Life Foods Mini Chips
• 1 tbsp allergy-friendly oil

Directions:

1. Preheat the oven to 300˚F and line a baking sheet with parchment paper.
2. Combine the brownie mix, cold water, and 3 tablespoons of oil in a large bowl. Whisk until smooth. (Note: these directions and ingredient amounts are different than what is written on the brownie mix box).
3. Spread the mixture on the prepared pan, about 1/8-inch thick. Bake for 15 minutes, then use a pizza cutter or sharp knife to score the brownies into 2-inch pieces (any shape is fine!). Bake for an additional 12 to 18 minutes, until firm to the touch. Let them cool on the pan until room temperature. The brownies will firm as they cool.
4. Once the brownies are cool, gently break them into pieces along the scored lines. Leave them on the parchment paper.
5. Combine the Mini Chips and 1 tablespoon of oil in a microwave safe bowl. Microwave on high in 15-second intervals until melted and smooth.
6. Drizzle the melted chocolate mixture over the broken pieces.
7. Serve. Refrigerate the leftovers in an airtight container for up to 3 days, and any other leftovers to the freezer.

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.

Makes 4 servings.

Ingredients:

• 4 Boar’s Head Smoked Sausages
• 1 green pepper, seeded and cut into wedges
• 1 red pepper, seeded and cut into wedges
• 1 large sweet onion, quartered lengthwise and halved crosswise
• 2 large ears of corn, peeled and cut into 1” rounds
• 4 bamboo skewers soaked in water
• 3 Tbsp. Boar’s Head Brown Sugar & Spice Ham Glaze Cooking Sauce
• 1 Tbsp. Boar’s Head Delicatessen Style Mustard

Directions:

1. Preheat the grill to medium high.
2. Cut the sausages on the diagonal into 1½” pieces.
3. Thread the sausage and vegetables alternately onto skewers; set aside.
4. In mixing bowl, combine the brown sugar & spice glaze and mustard.
5. Place each skewer on the grill and cook for approximately 2 minutes. Turn and cook for 2 more minutes. Brush each kabob with the glaze mixture while still on the grill. Turn again and add more glaze, making sure not to burn.
6. Continue grilling for 5 more minutes or until vegetables are tender and golden brown. Serve by placing skewers on a platter.

Ingredients:

• 8 oz. (227 g) boneless pork chops, cut into thin strips
• 1 teaspoon (5 mL) cornstarch
• ¼ teaspoon (1 mL) salt
• ¼ teaspoon (1 mL) ground white pepper
• 6 oz. (170 g) Thai Kitchen^® Stir-Fry Rice Noodles
• 2 teaspoon (10 mL) vegetable oil
• 2 teaspoon (10 mL) Thai Kitchen^® Roasted Red Chili Paste
• 1 red Thai chili, seeded and thinly sliced
• 1 teaspoon (5 mL) minced garlic
• 4 cups (1 L) chicken broth
• 2 green onions, thinly sliced

Directions:

1. Mix pork, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.
2. Meanwhile, soak rice noodles in warm tap water for 15 minutes. Drain then rinse noodles under cold water to cool. Set aside.
3. Heat oil in medium saucepan on medium heat. Add red chili paste, chili and garlic, then stir fry 1 minute.
4. Add broth; bring to boil.
5. Add pork and noodles, stirring to separate pork pieces. Return to boil, then stir in green onions.
6. Ladle soup into bowls and serve immediately.

Serves 4-6

Ingredients:

• 4 cups lamb shoulder, diced
• 12 crimini (brown button) mushrooms
• 12 red pearl onions, peeled

Marinade:

• 2 tsp. ground cumin
• 2 tsp. fresh rosemary, chopped
• 1 Tbsp. fresh thyme, chopped
• 2 tsp. paprika
• 3 Tbsp. gluten-free soy sauce or wheat-free Tamari (optional)
• 1/4 cup olive oil
• Pinch salt
• Pinch pepper
• 6-8 large metal skewers

Directions:

1. In a large bowl, combine marinade ingredients and mix thoroughly. Add lamb, mushrooms and onions to marinade. Coat well and set aside for one hour.
2. Pre-heat barbecue, grill or broiler to medium-high.
3. Thread lamb, mushrooms and onions onto skewers in an alternating pattern.
4. Cook kebabs, turning frequently until done, approximately 6-8 minutes. Serve with saffron rice.

Makes 4 servings

Ingredients

• 1 bunch lacinato kale (also called black, Italian or Tuscan kale)
• 3 Tablespoon extra virgin olive oil, divided
• 2 Tablespoon lemon juice, divided
• 1/8 teaspoon salt
• 2 teaspoon honey
• 1/4 teaspoon minced fresh ginger (optional)
• 1/2 cup pomegranate arils
• 1 orange, sectioned
• Freshly ground black pepper

Instructions

1. Cut away the tough stalks from the kale and discard. Slice the leaves into bite-sized pieces and place in a large bowl.
2. Add 1 tablespoon oil, 1 tablespoon lemon juice and the salt to the kale. Massage the ingredients together for 4-5 minutes, working the leaves between your fingers. The kale will wilt and soften slightly.
3. Using a blender or a whisk, combine remaining 2 tablespoons oil, 1 tablespoon lemon juice, honey and ginger, if using. Pour dressing over the kale, and add pomegranate arils and orange sections. Toss to evenly distribute the dressing.
4. Season to taste with pepper.

Ingredients:

• 1 cup Thai Kitchen Coconut Milk or 1 cup Thai Kitchen Lite Coconut Milk
• ¾ cup water
• 2 Tbsp. light brown sugar
• 1 tsp. McCormick Pumpkin Pie Spice
• 1 cup old fashioned gluten-free oats

Directions:

1. Mix coconut milk, water, sugar and pumpkin pie spice in medium microwavable bowl. Stir in oats.
2. Microwave on high for 3 ½ to 4 minutes, or until desired consistency. Stir before serving.