Ingredients
:

• 2 zucchinis
• 1/3 large onion chopped
• 1 tsp. Majestic Garlic or 1 clove garlic
• 1 egg
• 1/2 cup garbanzo bean flour or your favorite gluten-free flour
• 1/8 cup tapioca flour
• 1/2 tsp. baking soda
• Sea salt to taste
• Coconut oil or pancetta oil

Directions:

1. Cut the ends of the zucchini off and discard. Then, cut the zucchini into 4 pieces.
2. Toss the zucchini, onion and garlic into the food processor and pulse until finely chopped.
3. In a separate bowl beat the egg.
4. Mix in the contents of the food processor into the bowl and add the flour and seasonings.
5. Using a tablespoon, spoon this batter into a heated pan with either the pancetta oil or coconut oil and cook over medium high heat until browned. Turn it over gently and finish cooking.
6. Remove from pan, sprinkle with a little salt if you like and serve. You can also top them with the crisp pancetta if you like.

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.

Gluten-Free Beer Batter

Ingredients:

• 3/4 cup brown rice flour
• 1/4 cup garbanzo bean flour
• 1/2 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/4 tsp. garlic powder
• 1/2 to 1 cup gluten-free beer

Directions:

1. In a medium-sized mixing bowl, add all ingredients except the beer.
2. While whisking, start to incorporate the beer by adding 1/2 cup first and then more to thin out as necessary.

Squash Blossoms

Ingredients:

• 1/2 cup part skim ricotta cheese
• 2 oz. cream cheese
• 1 tsp. chopped chives
• 3 leaves fresh oregano, finely chopped
• 4-6 leaves fresh basil, finely chopped
• 1/4 tsp. garlic salt
• 1/8 tsp. fresh cracked black pepper
• 6-8 squash blossoms

Directions:

1. Start by whisking together the cheese, herbs and seasonings in a small mixing bowl.
2. Load the cheese mixture to a piping bag or sandwich bag with a corner cut off.
3. Gently squeeze the mixture into open blossoms and twist tops to close.
4. Once assembled, carefully dredge in the beer batter and drop into canola oil to fry. They will brown up quickly so don’t walk away from the fryer or pan. Sprinkle with a tiny bit of salt right as they come out of the oil and enjoy them while they are nice and hot

To view a step-by-step video for making the gluten-free beer batter, visit GlutenFreeInRichmond.com.

Prep time: 5-10 minutes
Cook time:45 minutes

Risotto Ingredients:

• 1 lb. fresh asparagus
• 1 large shallot, chopped
• 1 clove garlic, minced
• 1 ½ cups Aborio rice
• 5-6 cups vegetable broth or water
• 1 tsp. kosher salt
• 2 Tbsp. extra virgin olive oil

Directions

1. In a large pot bring the water or vegetable broth to a boil. Once it is boiling turn down the heat and keep it at a simmer. You will use this liquid to add to the rice one cup at a time until it is all absorbed. Do not rinse the rice beforehand, in doing so you will wash away the starches that help make risotto creamy.
2. In a large sauté pan, warm the olive oil over low heat. Add the garlic and shallots and cook for about 5 minutes or until they start to lightly brown. Then add the rice and stir well. Cook for about 3 minutes.
3. Ladle 1 cup of the liquid into the rice mixture and simmer, stirring occasionally until the liquid is absorbed. Repeat this step, adding 1 cup of liquid at a time until the rice is cooked through but still a tad firm. This will take about 35-45 minutes total. You may not need to use all of the liquid or you may need to use a little more, just keep adding until you get a loose and creamy texture.
4. Cut asparagus into bit sized pieces and steam until a bright green color develops about 3-4 minutes. Do not overcook.

Pesto Ingredients:

• 2 cups of steamed peas
• 1/2 cup fresh basil leaves
• 1 tablespoon fresh lemon juice
• 1/4 cup filtered water
• 1 tablespoon extra virgin olive oil
• sea salt and coarse ground pepper, to taste

Directions:

1. Combine all of the pesto ingredients together in a food processor and pulse until blended smooth. Spoon a generous dollop of pesto onto the risotto and enjoy!

Stay tuned for the free downloadable eCookbook, featuring the top recipes from the Gluten-Free Choices Spring Recipe Contest! Be one of the firsts to get your copy by signing up here.

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 jar of grape leaves
• 3/4 cup rice, uncooked
• 2 cups water
• 1/3 cup white raisins
• 1 tsp. salt
• 1 Tbsp. olive oil
• 1/2 onion chopped
• 1 lemon

Directions:

1. Start by adding oil to a pot and browning the onion lightly. Add rice and water and bring it up to a boil.
2. Once boiling, add raisins, parsley and salt. Lower to a simmer and cook until liquid is almost gone, but make sure to stir every few minutes. Once done, place rice in a container and chill in fridge for about an hour to cool.
3. Take about five grape leaves out at a time and rinse well to remove brine. Lay one leaf flat on counter and place about a tablespoon of rice in the shape of your thumb on one edge. Then roll the leaf like you would any wrapper with folding in the sides and rolling the filling to the other side. Place each one on a well sprayed cookie sheet.
4. Once all the rice is rolled, spray the tops with oil or non-stick spray and squeeze with lemon juice. Broil on low for a few minutes on each side. Make sure you watch them the whole time. They burn easily.
5. Serve plain or with a warm, simple gluten-free yogurt sauce.

For more gluten-free holiday recipes, download NFCA’s 2012 Gluten-Free Holiday Cookbook.

Ingredients:

• 5 Tbsp. cornstarch
• 3 Tbsp. white rice flour
• 2 onions, one sliced into thin strips, one finely diced
• Olive oil
• 3 cups white button mushrooms, finely chopped
• 2 cups milk
• 16 oz. fresh green beans, cleaned, trimmed, and cooked until tender
• Salt
• Pepper
• 1/4 cup grated cheddar cheese

Directions:

1. Preheat oven to 350 degrees.
2. To make the onion crisps, pour 3 Tbsp. cornstarch, 3 Tbsp. rice flour and finely sliced onions into a Ziploc bag and shake until completely covered. In a large cast iron skillet pour olive oil until it is a 1/4 inch deep and turn on high heat. Once oil is hot (test with one onion, if it sizzles you are ready) toss in flour covered onion crisps and fry until browned, do it in several shifts so the pan doesn’t get too crowded. Remove onions from oil and place on a dry paper towel.
3. In a medium pan pour in 3 Tbsp. of olive oil, chopped onions, and white mushrooms. Cook until mushrooms are soft, then add milk. Once milk is boiling add in 2 Tbsp. cornstarch, stir continuously with a whisk to prevent clumping and ensure thickening. Boil for about a minute then remove from heat and put on low heat to simmer for several minutes, add salt and pepper.
4. Stir in cooked green beans until everything is mixed, you can either add in the cheese now or put all of it on top once poured into casserole dish. Pour everything into casserole dish, cover and bake for 30 minutes. Once ready to serve, add homemade onion crisps and enjoy!

Makes 6-8 servings

Ingredients:

• 16 ounces of gluten-free bread (the crustier the bread, the better) cut into ½” cubes.
• 2 1/2 cups gluten-free chicken broth (with extra on reserve if needed)
• ½ dozen eggs, beaten lightly
• 1 and 1/2 lbs. ground sausage
• ¼ stick butter, plus extra to butter a baking dish and foil cover
• 3 chopped leeks (light green and white parts only)
• 3 cups onions, chopped (about 2 medium)
• 1 cup carrots, peeled and diced
• 1 large fresh fennel bulb, trimmed and diced
• 2 Tbsp. fennel seeds
• 5 garlic cloves, minced
• 1 cup golden raisins
• 3 Tbsp. of Bell’s Seasoning (or make your own seasoning by combining oregano, sage, marjoram and rosemary)
• Salt and pepper, to taste

Directions:

1. Several hours before starting the recipe, dice up the gluten-free bread. Place it on a baking sheet and let stand for several hours, uncovered, to dry and become crusty.
2. When ready to cook, preheat oven to 350°F.
3. In a large nonstick skillet over medium heat, toast the fennel seeds until fragrant, about 4-5 minutes. Place in a bowl, and set aside.
4. Increase heat to medium-high and add the sausage to the skillet. Cook the sausage until it is browned. While cooking, break up the sausage with a wooden spoon to make it crumbly. Drain the sausage and remove the sausage to a large bowl.
5. Keeping the skillet over medium high heat, add the butter to the drippings in the skillet. Add the chopped fennel bulb, leeks, onions, and carrots and sauté until leeks and onions are brown and soft, around 20 minutes.
6. Add the toasted fennel seeds and the garlic and sauté for another 5 minutes or so.
7. Spoon the vegetable mixture into the bowl with the browned sausage. Gently stir in the raisins and remaining spices.
8. Add the gluten-free bread cubes and chicken broth into sausage-vegetable mixture, and then mix in the beaten eggs.
9. Transfer stuffing to a greased 13’ x 9’ x 2” glass baking dish or casserole pan. Take a large piece of tinfoil and butter. Cover the dish (buttered side down) with the tinfoil, and cook for about 40 minutes, or until the stuffing is heated through.
10. Uncover and bake until top is slightly crisp and beginning to brown, about 25 minutes longer. (Note: if stuffing is slightly dry, slowly drizzle a bit of additional chicken broth into the stuffing and fluff with a fork).

Makes 8 servings

Ingredients:

• 1 loaf French Meadow Gluten-Free Multigrain Bread
• 1/4 cup butter
• 1 onion, chopped
• 3 stalks celery, chopped
• 2 Tbsp minced rosemary
• 1 cup dried cranberries
• 2 cups gluten-free chicken broth

Directions:

1. Pre-heat oven to 350 degrees.
2. Cut bread in cubes.
3. Bake cubes for about 10-15 minutes.
4. Melt butter in large pan over medium heat.
5. Add onion, celery and rosemary to pan. Season with salt and pepper.
6. Cook for about 10 minutes, stirring occasionally.
7. Gently stir together bread cubes, onion mixture, cranberries and chicken broth.
8. Place mixture in greased 8×8 inch pan.
9. Bake for about 45 minutes, until golden brown.

For more fall-inspired gluten-free recipes and reviews, visit Gluten-Free Cooking with French Meadow Bakery.

Makes 12 (1-cup) servings.
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients

• 5 cups water
• 1/4 cup oil (optional)
• 2 packages Zatarain’s Jambalaya Mix, Original
• 1 lb. gluten-free boneless skinless chicken breasts, cubed
• 1 lb. gluten-free smoke sausage, sliced 1/4 inch thick
• 1/2 cup chopped green onions (optional)

Directions

1. Bring water and oil to boil in large saucepan.
2. Stir in Rice Mixes, chicken and sausage; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
3. Remove from heat. Let stand 5 minutes. Sprinkle with green onions before serving.

Alternatives:

Two cups cubed cooked ham and/or 1 lb. medium shrimp, peeled, deveined and halved crosswise, may be added to rice mixture after 10 minutes of cooking time. Continue as directed.