Ingredients:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Thai Kitchen Red Curry Paste
• 1 tablespoon fresh lime juice
• 2 cups shredded cooked chicken or turkey
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 6 large iceberg lettuce leaves or 12 Bibb lettuce leaves
• 1/4 cup peanuts, coarsely chopped
• Chopped fresh Thai basil or cilantro (optional)

Directions:

1. MIX mayonnaise, sour cream, curry paste and lime juice in large bowl until well blended. Add chicken, celery and onion; toss to coat well. Cover.

2. REFRIGERATE at least 30 minutes or until ready to serve.

3. SPOON chicken salad into center of each lettuce leaf. Sprinkle with peanuts and basil, if desired. Fold sides of lettuce over filling and roll up to serve.

Ingredients:

• 1 head broccoli (stem removed and reserved for a delicious pot of broccoli soup or some broccoli slaw later on) cut into smallish florets
• 1/2 lb. sliced mushrooms
• 2 Tbsp. olive oil
• 4 cloves garlic, finely chopped
• Salt and pepper to taste
• 6 slices sturdy gluten-free multi-grain bread (Rudi’s was great)
• 2 cups grated cheddar cheese

Directions:

1. Heat oil in frying pan and add garlic. Cook over medium heat, stirring constantly, for 2 minutes. Add broccoli florets and mushrooms and continue cooking until broccoli is crisp-tender, about 8–10 minutes, stirring occasionally. Season with salt and pepper to taste.

2. Place a heaping mound of the vegetable mixture on each slice of bread. Top with grated cheese and press down on the vegetables to make a snug blanket.

3. Broil at 400 degrees for about 7–10 minutes, or until cheese is melted and bubbly and just starting to brown.

Ingredients:

Tomato Jam
(makes 20 servings)

• 3½ pounds roma tomatoes , large dice
• 1 small onion brulee, chopped
• ½ cup brown sugar
• 1&½ cup granulated sugar
• 1 teaspoon salt
• ½ teaspoon coriander
• ¼ teaspoon cumin
• ¼ cup sherry vinegar
• 1 each lemon

Grilled Cheese

• Rudi’s Gluten-Free Bakery Multigrain Sandwich Bread
• Sliced cheese (choose your favorite!)

Directions:

1. Put all ingredients in a 2-quart pot. Bring to a gentle boil, and then reduce heat to a simmer. Cook until thickened into a jam-like consistency, about 3 hours. Keep an eye on the pot to make sure the jam does not burn.

2. Combine a heaping tablespoon of the jam with around 3 slices of cheese and two slices of bread in a buttered pan to cook the final grilled cheese sandwich.

Makes 1 Wrap/Sandwich

Ingredients:

For Wrap

• 1 Agave tortilla
• 4 oz. pre-cooked Jerk seasoned chicken
• 2 leaves of lettuce
• 3 sliced tomatoes
• 2 tbsp fruit salsa

For Fruit Salsa

• 1 small pineapple diced
• 1 small star fruit diced
• 1 small red onion diced
• 1 tbsp white vinegar
• 1 tsp sugar
• 1 tsp chopped cilantro

Instructions:
1. Mix all ingredients in mixing bowl and let sit. If needed, it can refrigerate for up to 2 days.
2. Place lettuce on wrap followed by sliced tomato, salsa & chicken.
3. Roll up and cut in half or to desired size.

Number of Servings: 4

Ingredients (shrimp and salad):
1 lb OLA! Raw Peeled & Deveined Shrimp
2 garlic cloves (minced)
4 tablespoons olive oil
1/2 lb mixed greens
1 ripe avocado cut in slices
1 orange, peeled and cut in slices
1 jicama, peeled and cut Julianne style
1 red pepper cut Julianne style

Ingredients (Lime Cilantro Dressing):
2 limes (juice)
1/2 cup fresh cilantro, chopped
2 garlic cloves, minced
1/2 cup olive oil
pinch oregano

Instructions:
Shrimp:Whisk together garlic and olive oil in large bowl. Add Shrimp and toss to coat. Marinate 1 hour. Grill Shrimp 3 minutes on each side. Set aside.

Dressing: Place all ingredients in a blender. Blend on low speed until smooth.

Salad: Toss together mixed greens, avocado, orange slices, jicama, red pepper and 1/2 of the lime-cilantro dressing. To serve:Divide salad on 4 plates and place 4 grilled shrimp on top of each salad. Drizzle remaining lime-cilantro dressing over top of shrimp.

Ingredients

½ pound of hamburger
Salt and Pepper
½ cup of grated Monterey Jack cheese
Gluten-free Ranch Dressing
2 Roma tomatoes sliced into 12 rounds
12 Blue Diamond Country Ranch Nut-Thin Crackers

Directions
Make twelve (12) small balls with hamburger and press into small patties.

Salt and pepper skillet and fry hamburgers.

Line up crackers. Place tomatoes on crackers and sprinkle on cheese. Place hot sliders on top of cheese and crackers. Place dollop of Ranch on top of patty and finish with more cheese.