Fajitas

Ingredients

Makes 6-8 servings

• 1 large flank steak
• 1⁄4 cup lime juice
• Pinch of salt
• Pinch of pepper
• 1 large sweet onion, sliced
• 2 red peppers, seeded and cut into thin strips
• 2 cloves garlic, sliced
• 1 teaspoon chili powder
• 2 Tablespoon olive oil
• 10 gluten-free tortillas

Instructions

1. In a small bowl, combine lime juice, salt and pepper.
2. Set flank steak into a container and pour seasoned lime juice over top. Let rest for 10 minutes, turning once.
3. Over high heat, barbecue steak for 5-6 minutes each side. Remove and allow to rest 10 minutes.
4. In the meantime, heat olive oil in a heavy-bottomed skillet and sauté the onion, peppers and garlic for 2-4 minutes.
5. Add chili powder and mix well. Keep warm.
6. Slice the flank steak into thin strips, cover and set aside.
7. Toast tortillas on the grill or warm through.
8. Place enough steak and vegetables to fill the center of each toasted tortilla.
9. Spoon on a generous dollop of guacamole (below) and fresh salsa (below), wrap and eat.

Guacamole

Ingredients

• 4 ripe avocados
• 1⁄2 cup fresh cilantro, chopped
• 1⁄4 cup white onion, minced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1⁄4 cup freshly squeezed lime juice
• 1 teaspoon ground cumin
• Pinch salt

Instructions

1. Peel and de-pit avocados. Mash lightly in a medium bowl.
2. Add remaining ingredients and mix well.

Fresh Tomato Super Salsa

Ingredients

• 3 cups ripe, diced tomatoes
• 1⁄2 cup red onion, diced
• 1 clove garlic, minced
• 1⁄4 cup fresh cilantro, chopped
• 1⁄4 cup lime juice, freshly squeezed
• 1 jalapeño, seeded and minced
• 1 Tablespoon olive oil
• Pinch salt

Instructions

1. Combine all ingredients in a medium bowl.
2. Allow to rest 30 minutes for flavors to combine.

Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigerate: 1 hour
Makes 4 servings.

Ingredients:

• 8 cups water
• 4 cups broccoli florets
• 1/4 cupThai Kitchen Sweet Red Chili Sauce
• 1 Tbsp. lime juice
• 1/2 tsp. salt
• 1/2 cup shredded carrot

Directions:

1. Bring water to boil in large saucepan. Add broccoli; cook 1 1/2 minutes or until tender-crisp. Rinse under cold water; drain well.
2. Mix chili sauce, lime juice and salt in large bowl with wire whisk until well blended. Add broccoli and carrots; toss to coat well. Cover.
3. Refrigerate at least 1 hour or until ready to serve.

Serves 2

Ingredients:

• 1 head finely chopped kale
• 1 can BELA gluten-free sardines, drained
• ¼ cup finely chopped fresh parsley
• 1 pint grape tomatoes, halved
• 2 cups mixed salad greens
• 3 Tbsp. finely chopped fresh dill
• Juice of 1 large lemon
• 1/4 tsp. fresh lemon zest
• 2 Tbsp. balsamic vinegar
• 1 tsp. olive oil
• ¼ tsp. sea salt
• ¼ tsp. pepper

Directions:

1. In a large bowl, toss kale, sardines, fresh parsley, tomatoes, salad greens and fresh dill; set aside. In a small bowl, whisk lemon, zest, vinegar, oil, sea salt and pepper; drizzle over salad and serve!

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.