Prep time: 5 minutes
Cook time: 25 minutes
Serves 2-3

Ingredients

• 1 lb. catfish (about 2 small fillets)
• 1-2 Tbsp. avocado oil or enough to coat the pan (you can use canola or olive oil as well)
• Zest and juice of ½ lemon plus the other half, sliced for serving
• 2 tsp. gluten-free Old Bay Blackened Seasoning
• ½ tsp. garlic salt
• ½ tsp. cayenne pepper
• Kosher salt and fresh ground pepper to taste

Instructions

1. Heat oven to 375 degrees F.
2. In a baking dish, season catfish fillets all over with lemon zest, lemon juice, Old Bay, garlic salt and cayenne.
3. Heat cast iron skillet over medium-high heat. Once hot, add oil and then cook catfish for about 2 minutes on each side, until nicely browned.
4. Place the skillet with the catfish in the oven and cook until flaky and crisp around the edges, about 15-20 minutes.
5. Season with salt and coarse ground black pepper and serve with a lemon wedge for garnish.

Serves 4-6

Ingredients:

• 6 zucchinis, halved lengthwise
• 2 Tbsp. olive oil
• 2 shallots, diced
• 1 bunch garlic scapes, chopped
• 1 large red pepper, seeded and diced
• 1 cup fresh parsley, chopped
• 1 red chili, seeded and finely diced
• 1/2 cup non-dairy alternative shreds or Parmesan cheese, grated

Directions:

1. Pre-heat oven to 350° F.
2. Using a teaspoon, scoop out flesh from each zucchini, dice flesh and set aside.
3. On a baking tray, line up zucchini boats, cut-side up. Set aside.
4. Heat oil in a large sauté pan. Add shallots, garlic scapes, red pepper and diced zucchini. Cook 4-6 minutes.
5. Now toss in parsley and chili. Cook for 2 more minutes.
6. Spoon sautéed ingredients into zucchini boats. Top with non-dairy cheese (or Parmesan).
7. Drizzle with olive oil. Cook for 20-22 minutes, or until boats are cooked through.

Ingredients:

• 2 8-oz. packages of button or baby bella mushrooms
• 1 small white Vidalia onion
• 1 cup crushed gluten-free graham crackers
• 2 cups fresh kale, chopped
• 1 Tbsp. oil (for sautéing)
• 1 Tbsp. extra virgin olive oil (for drizzling)
• Shredded cheese of choice (for a lactose-free version, try Go Veggie! Lactose Free Shredded Cheese)
• Salt and pepper

Directions:

1. Preheat oven to 350 degrees F. Remove stems from two 8-oz. packages of button or baby bella mushrooms.
2. Chop 1 small white Vidalia onion. Chop 2 cups fresh kale. Heat 1 tbsp. of oil in a large skillet over medium-high heat. Add mushroom stems, onions, and a dash of salt & pepper, then cook 8-10 minutes until softened, stirring occasionally.
3. Transfer to a large bowl along with kale and toss well. Arrange mushroom caps in a single layer on a parchment paper-lined baking sheet. Add shredded cheese, graham crackers, salt and pepper to kale mixture then divide filling evenly between mushrooms, mounding it in the center of each cap.
4. Drizzle mushrooms with 1 tbsp. extra-virgin olive oil and bake until softened and juicy, about 20 minutes. Serve warm.

Ingredients:

• 1 1/2 Tbsp. + 1 1/2 cups gluten-free quick or rolled oats, divided
• 2/3 cup packed brown sugar
• 1/2 cup light canned coconut milk
• 4 Tbsp. dairy-free margarine, divided
• 3/4 tsp. vanilla extract
• 1 Tbsp. flaxseeds
• 2 Tbsp. cornstarch or tapioca starch
• 3/8 tsp. baking soda (1/4 tsp. above 3,000 ft.)
• 1/8 tsp. salt
• 1/8 tsp. xanthan gum
• 2 Tbsp. applesauce
• 2/3 cup diced apple (about 1/2 medium apple, cored and peeled)

Directions:

1. Preheat your oven to 350 F, and grease and flour (any gluten-free flour) an 8×8-inch baking dish
2. Grind 1 1/2 Tbsp. of the oats in your spice grinder until they turn into flour
3. In a small pot, whisk together the oat flour and the brown sugar, followed by the coconut milk. Place the pot over medium heat, and whisk in 2 Tbsp. of the margarine.
4. When the sauce begins to bubble, continue to cook it for 5 minutes, whisking often.
5. Remove the pot from the heat. Whisk in the vanilla, and let it cool for 10 minutes
6. Meanwhile, place 1/2 cup of the oats and the flaxseeds in your spice grinder. Blend into flour
7. Place the oat-flax mixture into a medium sized bowl, and stir in the remaining 1 cup of oats, cornstarch or tapioca starch, baking soda, salt and xanthan gum.
8. Add the remaining 2 Tbsp. of margarine, the applesauce, and 1/2 cup of the cooling caramel sauce. Stir to combine
9. With slightly wet hands, press the sticky dough evenly into your prepared baking dish.
10. Top the dough with the diced apple, and gently press pieces into the dough. Drizzle the top of the dough with 2 tablespoons of the caramel sauce.
11. Bake for 30 minutes, or until the cooked dough appears firm and slightly pulls away from the sides of the pan.
12. Allow to cool for 30 minutes before cutting into bars. They will still be a touch fragile, so be gentle when removing from the pan.
13. Enjoy the bars as is, plate them and drizzle with the remaining caramel sauce.

Prep Time: 45 minutes
Refrigerate: 30 minutes
Makes 12 servings

Ingredients:

• 7 oz (1/2 package) Thai Kitchen Stir-Fry Rice Noodles
• 12 round rice paper wrapper (8 1/2-inch)
• 2 large red bell peppers, thinly sliced
• 2 large cucumbers, peeled, seeded and cut into thin strips
• 3/4 cup shredded carrots
• 2 medium avocados, peeled, seeded and thinly sliced
• 2 Tbsp chopped fresh cilantro
• 1/4 cup chopped peanuts
• Thai Kitchen Sweet Red Chili Sauce for dipping

Directions:

1. Bring a large pot of water to boil.
2. Remove from heat and add rice noodles, stirring to separate noodles. Let stand 8 to 10 minutes or until noodles are tender but firm.
3. Drain well. Place in large bowl with cold water and separate noodles fully. Set aside.
4. Fill 9-inch pie plate with warm water. For each spring roll, dip 1 rice paper wrapper in water and wet completely.
5. Place rice paper wrapper on work surface and blot dry with paper towel.
6. Place 1/3 cup drained rice noodles along the bottom third of rice paper, then layer with 4 bell pepper strips, 8 cucumber strips, 1 Tbsp carrot, 2 avocado slices, 1/2 tsp cilantro and 1 tsp peanuts.
7. Fold in left and right sides, then gently roll up tightly to enclose filling.
8. Place spring roll on platter or tray and cover with a damp paper towel.
9. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls.
10. Refrigerate platter at least 30 minutes or up to 2 hours, then serve with dipping sauce.

Ingredients:

• 3 heads of organic Romaine lettuce
• 2 Tbsp. olive oil
• 1/4 tsp. pepper
• 1/4 tsp. sea salt
• 1/4 cup slivered almonds
• 1/2 tsp. poppy seeds
• 1 cup Go Veggie! Dairy-Free Mozzarella Cheese Shreds

Directions:

1. Preheat grill to medium heat.
2. Rub each head of lettuce with oil, then sprinkle with poppy seeds, pepper and salt.
3. Remove from grill and slice each head in half lengthwise. Top with slivered almonds and cheese shreds.
4. Serve warm.

Prep Time: 15 minutes
Cook Time: 12 minutes
Makes 4 servings.

Ingredients:

Pineapple Salsa:

• 1 cup chopped pineapple
• 1/4 cup chopped red bell pepper
• 2 to 3 Tbsp. Thai Kitchen Sweet Red Chili Sauce
• 1 Tbsp. chopped fresh cilantro

Curry Turkey Burgers:

• 1/2 medium red bell pepper, finely chopped
• 2 green onions, thinly sliced
• 2 Tbsp. chopped fresh cilantro
• 1 to 2 Tbsp. Thai Kitchen Red Curry Paste
• 1 tsp. minced garlic
• 1/2 tsp. ground ginger
• 1/2 tsp. coarse sea salt
• 1 lb. ground turkey
• 4 gluten-free hamburger or crusty rolls (optional)
• Lettuce and tomato (optional)

Directions:

1. For the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
2. Mix bell pepper, green onions, cilantro, red curry paste, garlic, ginger and sea salt in medium bowl until well blended. Add ground turkey; mix well. Shape into 4 patties.
3. Pan fry, broil or grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature reaches 165° F). Serve burgers on rolls with desired toppings and salsa.