Ingredients:

• Baby back ribs
• 2 T. brown sugar
• 2 T. Worcestshire sauce (make sure it’s gluten-free)
• 1/2 cup ketchup + a little water
• 1 T. liquid smoke (make sure it’s gluten-free)
• Minced onion (optional)

Directions:

1. Preheat oven to 325 degrees.

2. Bake ribs for 1 1/2-2 hours without the sauce.

3. Grill ribs for 20-30 minutes – brush with sauce.

Ingredients:

• 1/2 cup rice flour
• Pork
• Mint leaves
• Gluten-free soy sauce
• Sesame oil
• Ginger
• Scallion

Directions:

1. Make dough by adding 1/2 cup boiling water (be careful!) to 1/2 cup rice flour. When dough is cool, grab small handfuls of dough and flatten into 4-inch wide circles.

2. Make filling by sauteing the ground pork in 1/2 tsp oil, then adding all the rest of the stuff.

3. Fill the wrapper and steam in a bamboo steamer or pan.

Ingredients:

• 5 slices bacon, cut into 1-inch pieces
• ½ cup thinly sliced onion
• 1 lb. green beans, trimmed
• 1 Tbsp. Simply Asia Spicy Szechwan Five Spice Seasoning
• 1 Tbsp. dry sherry (optional)
• 1 Tbsp. gluten-free soy sauce
• 2 tsp. sugar

Directions:

1. Cook bacon in large skillet on medium-high heat 3 minutes. Add onion; cook and stir 2 minutes or until bacon is crisp. Remove from skillet with slotted spoon.
2. Remove all but 1 tablespoon drippings from skillet. Add green beans; cook and stir 7 minutes or until tender-crisp. Mix Seasoning, sherry, soy sauce and sugar in small bowl. Add to skillet with bacon. Cook and stir 1 to 2 minutes or until heated through.

Ingredients:

• 2 Tbsp. vegetable oil, divided
• ½ cup chopped onion
• 1 clove garlic, minced
• ¼ lb. boneless skinless chicken breasts, beef or pork, cut into thin strips* (optional)
• ½ cup assorted vegetables, such as bell peppers strips, sliced carrots and snow peas
• 2 cups cold cooked Thai Kitchen Jasmine Rice
• 2 Tbsp. Thai Kitchen Spicy Thai Chili Sauce
• 1 Tbsp. Thai Kitchen Premium Fish Sauce
• 1 egg, lightly beaten

*Or use 1/4 pound peeled and deveined small shrimp (optional)

Directions:

1. Heat 1 Tbsp. of the oil in large skillet on medium-high heat. Add onion and garlic; stir fry about 30 seconds or until garlic is lightly browned. Add meat and vegetables; stir fry 3 minutes or until meat is cooked through.
2. Stir in rice, chili sauce and fish sauce; stir fry 3 minutes or until rice is heated through. Push rice mixture to side of skillet. Add remaining 1 Tbsp. oil to middle of skillet. Add egg; scramble until set. Stir into rice mixture.

Thai Kitchen Tip: For an extra kick, serve with additional Thai Kitchen Spicy Thai Chili Sauce on the side.

From Alice Bast, Founder and President of the National Foundation for Celiac Awareness

Ingredients:

• Fresh Brussels sprouts, removed from stalk
• Vegetable oil
• Maple syrup

Directions:

1. Preheat oven to 350.
2. Coat Brussels sprouts in oil and place on baking sheet. Bake in oven for 15 minutes.
3. Remove from oven and drizzle maple syrup over sprouts. Toss lightly. Return to oven and bake for another 5 minutes.

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients

Salad

• ½ cup raw quinoa grain cooked as directed and cooled
• ½ cup raw cauliflower, divided into tiny florets
• 3 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh mint
• Greens of 2 green onions (scallions, spring onions)
• ¼ cup chopped, toasted nuts (walnuts are traditional; I prefer cashews)
• 2 ribs of celery, washed and cut into small slices
• 1/3 cup of dried cranberries

Dressing

• ¼ cup regular olive oil
• 1 tsp. gluten-free Dijon mustard
• ½ tsp. sugar
• 1 Tbsp. white Balsamic vinegar
• 1 Tbsp. fresh lemon juice (You can also replace the 1 Tbsp. of Balsamic vinegar with an additional tablespoon of lemon juice)
• Salt and pepper to taste

Instructions

1. Cook and cool quinoa.
2. Combine all dressing ingredients and mix well. Drizzle over cooked quinoa.
3. Add remaining salad ingredients and stir until the dressing and ingredients are well incorporated. Let sit for an hour or more to let the flavors meld.

Tips & Alternatives

• Add more nuts and feta cheese on top as a finishing touch.
• Try adding chopped apple for a fresh bite. Toss it in with some orange slices – the acidity will keep the apple from browning, and it’s better than adding lemon juice mixed with water.
• Remember to rinse the quinoa before cooking to get rid of the saponin (natural insect repellent on the quinoa grains) smell and taste. Put quinoa in the sieve and run cold water through it for a few minutes. I frequently rub the grains at the same time.
• Don’t add spinach—it will wilt and turn brown.

Other quinoa salad options:

• Make a guacamole version with avocado, cilantro, jalapeno, and mango instead of cranberries.
• Go Greek with oregano, artichokes and olives.
• For Italian flavors, try basil, bell peppers and sun-dried tomatoes.

Ingredients:

• 1/2 cup canola oil
• 6 eggs
• 1 cup almond milk
• 2 tsp. vanilla
• 1 cup gluten-free flour
• 1 tsp. baking powder
• 1 tsp. salt

Directions:

1. Pour the canola oil into a 13″ x 9″ casserole dish. Put it into the oven and set the temperature to 425 degrees (let the dish warm with the oven).

2. In a medium bowl, mix the 6 eggs with the almond milk and vanilla. In a separate bowl, mix all the dry ingredients (flour, baking powder, salt) with a whisk. Then combine the wet and dry mixtures, whisking it to get the lumps out.

3. When the oven is preheated, carefully get the dish out (or ask an adult to get it out) and pour in the batter. Put it back in the oven, and bake for 15 minutes.

4. When the time is up, remove the dish from the oven, cut the oven pancake into squares and serve with maple syrup. Leftovers are great the next day, too!