Ingredients:

• 3/4 cup cooked and chopped crabmeat (If using canned crabmeat, double check the label to ensure it is gluten-free)
• 1/2 cup Monterey jack cheese, shredded & divided
• 1/4 cup cheddar cheese, shredded
• 1 avocado
• 1 lime
• 1 green onion, thinly sliced
• 1 cup of chopped cilantro
• 1 Serrano pepper
• 1 jalapeño pepper
• 1 red bell pepper
• 1/2 Tbsp. garlic, minced
• Rudi’s Gluten-Free Spinach Tortilla
• 4 Tbsp. butter or olive oil or both!

Sriracha Wasabi Sour Cream

• 1/2 tsp. wasabi
• 1 Tbsp. gluten-free Sriracha
• 1 cup sour cream

Directions

1. Chop and sauté red pepper, Serrano pepper and jalapeño pepper together on med-high heat with olive oil or butter. Add minced garlic towards the end of the sauté and reduce to med/med-low heat.
2. Combine crabmeat, Monterey Jack cheese, mozzarella cheese, cheddar cheese, green onions and garlic in medium bowl; squeeze 1/2 of lime over ingredients and mix well.
3. Spread about 1/2 cup mixture and sliced avocado onto 2 tortillas; sprinkle evenly with remaining Monterey Jack cheese.
4. Top with remaining tortillas.
5. Melt 1 tablespoon of butter on cast iron griddle over medium-high heat.
6. Add one quesadilla; cook for 2 minutes on each side or until golden brown.
7. Repeat.
8. Cut each into six wedges.
9. Serve with Sriracha Wasabi sour cream for dipping.

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.

Ingredients:

• 1 cup reduced-sodium tomato sauce
• 1 small onion, finely chopped
• 2 large cloves garlic, grated on a microplane
• 3 Tbsp. cider vinegar
• 2 Tbsp. agave nectar
• 1 Tbsp. tomato paste
• 1 Tbsp. smoked Spanish paprika
• 2 tsp. dried, ground mustard
• 1 tsp. ancho chili powder
• ½ tsp. salt
• 2 ½ lbs. boneless, skinless chicken thighs trimmed of fat

Directions:

1. Stir tomato sauce, onion, garlic, vinegar, agave, tomato paste, paprika, mustard, chili powder, and salt in a 6 quart slow cooker. Add chicken thighs and stir to combine.
2. Cook on low for 5 hours or until chicken thighs can be easily shredded with a fork. Transfer chicken to a cutting board and shred. Return to the slow cooker and stir well. Serve as sandwiches, in omelets, in tacos, or any other way that makes you smile.

Ingredients:

• 1/4 cup sliced crimini mushrooms
• 1/4 cup chopped onions
• Balsamic vinegar
• 2 slices of Swiss cheese
• Butter
• Salt
• Pepper
• 2 slices of Rudi’s Gluten-Free Multigrain Bread

Directions:

1. In a medium pan, sauté the mushrooms with the onions and some balsamic vinegar, butter, salt and pepper.
2. Once the mushrooms and onions are cooked, line the slices of bread with the Swiss cheese and place the mushroom/onion mixture in the middle.
3. Re-butter the previous used pan and place the sandwich in the middle. Cook until the cheese is melted and the bread is golden brown.

Prep time: 10 mins
Cook time: 20 mins
Serves: 2-3

Ingredients:

• 1 cup quinoa
• 1 cup gluten-free vegetable (or chicken) stock
• 1 cup water
• 1 red pepper, diced
• 2 scallions, finely sliced
• 1 tsp. cilantro, minced
• Salt and pepper to taste

Lime vinaigrette

• ½ lime, juiced
• 3 oz. extra virgin olive oil
• ¼ tsp. ginger, minced
• ¼ tsp. cilantro, minced
• Salt and pepper to taste

Directions:

1. Place water and stock in saucepan and bring to a boil.
2. Add the quinoa, return to boil, reduce heat to simmering, cover and let cook for about 15 minutes (or until liquid is absorbed).
3. While quinoa is cooking, put all vinaigrette ingredients in a container with a lid and shake vigorously to emulsify, taste and adjust seasoning, as needed.
4. Remove quinoa from the heat and spread out gently (you don’t want to mash the grains) on a parchment-lined baking tray to allow to cool for about 5 minutes.
5. Add the red pepper, scallions and cilantro and toss with 1-2 Tbsp. of the vinaigrette at a time, tasting as you add to be sure it is not over-dressed. You will not use all of the vinaigrette.
6. Adjust seasoning with salt and pepper. Serve at room temperature. Enjoy!

Ingredients:

• 1 slice Rudi’s Gluten-Free Original Bread
• 2 Tbsp. peanut butter
• 1/4 apple, thinly sliced
• Honey

Directions:

1. Take a slice of bread from the freezer and pop it in the toaster.
2. Once heated and warm, spread on peanut butter. Then layer with the thinly sliced apples and a light drizzle of honey.

Ingredients:

• 1 Rudi’s Gluten-Free Spinach Tortilla
• 1/2 apple
• 3 Tbsp. of gluten-free tzatziki sauce
• 1 1/2 cups of arugula
• Sprinkle of feta cheese

Directions:

1. Slice the apple into thin chips.
2. Then add apples into a bowl with the arugula and feta.
3. Warm the Gluten-Free Spinach Tortilla in a paper towel in the microwave for 20 seconds to make it easier to work with. Once heated, spread tzatziki sauce over one side of the tortilla and pile the mixture on top.
4. Wrap with care and enjoy.

You can use more or less of everything depending on your taste preferences!

Ingredients:

• 1 Rudi’s Plain Gluten-Free Tortilla
• 2 Tbsp. peanut butter or your favorite nut butter
• 1 Banana

Directions:

1. Spread peanut butter onto tortilla, leaving room around the sides and at the top of the tortilla.
2. Slice banana and place slices on top of peanut butter, again leaving room around the top and sides.
3. Starting from the bottom, roll the tortilla up, tucking in the sides as you go.
4. Slice down the middle

Variations: Add fresh apple slices, a drizzle of honey or your favorite fruit spread.

For more family friendly gluten-free recipes, see Rudi’s Gluten-Free Recipe Box.

Ingredients:

• 1 grapefruit, peeled and cut into small chunks
• 12 ounces cooked large shrimp, peeled and deveined
• 1/3 cup fresh mint leaves, coarsely chopped
• 1/3 cup fresh cilantro leaves, coarsely chopped
• 2 tablespoons sugar
• 1 tablespoon Thai Kitchen Spicy Thai Chili Sauce or to taste
• 4 lettuce leaves

Directions:

1. Mix grapefruit, shrimp, mint, cilantro, sugar and chili sauce in large bowl.
2. Place a lettuce leaf on each plate. Divide salad evenly among each plate. Serve immediately.

Courtesy of Allergic Living and Chef Simon Clarke

Serves 4-6.

Ingredients

Salad

• 4 cups cooked brown rice
• 1 can each, Borlotti, pinto and Cannellini beans*, drained and rinsed OR 1½ cups cooked dry beans (Pre-soak according to package directions.)
• 1 cup shiitake mushrooms, sliced
• 1 red pepper, diced
• 1 cup celery, diced
• 1 clove garlic, minced
• 1 cup cucumber, diced
• 1 apple, diced

*Note: It’s fine to substitute other beans of your liking. Beans come in a wide variety of healthy choices.

Dressing

• 1 cup olive oil
• 1 ⁄ 2 cup white wine vinegar
• 1 Tablespoon brown sugar
• 1 teaspoon Dijon mustard
• 2 medium tomatoes, seeds and skin removed
• 1 jalapeño pepper, halved, seeds removed
• 1 Tablespoon fresh oregano
• 2 green onions, roughly chopped
• 2 garlic cloves
• 1 teaspoon salt
• I teaspoon pepper

Directions

1. Combine all salad ingredients.
2. For dressing, place all ingredients into a blender. Blend on high for 30-40 seconds.
3. Pour dressing over salad, toss.

This salad can be made up to an hour in advance.