Ingredients:​

• 1 lb. lean ground beef
• 1 package taco seasoning mix (1.25 oz.)
• 1 can fat-free refried beans (16 oz.)
• 2 cups shredded Mexican blend (cheddar/Monterey Jack) cheese
• 1 bag Crunchmaster® Roasted Garlic Multi-Seed Crackers (4.5 oz)
• ½ cup chopped fresh tomatoes
• ¼ cup green onions, thinly sliced

Optional additional toppings:

• 1 chopped avocado
• 3 Tbsp. chopped cilantro
• ½ cup sour cream

Directions:

1. Preheat oven to 350˚F. In a large skillet, brown the ground beef and season with taco mix. Set aside.
2. Spray a 24 oz. Au Gratin dish or 9” deep dish pie pan with non-stick baking spray. Evenly spread 1 can of fat-free refried beans on the bottom of the dish. Top with ground beef/taco mixture. Sprinkle with Mexican blend cheese.
3. Layer the Multi-Seed Crackers around the outside of the dish in an overlapping pattern. Cover crackers with aluminum foil to prevent over-browning.
4. Bake at 350˚F for 15 minutes, until cheese melts and dish is warmed through.
5. Take from oven and remove foil from crackers. Cover with fresh chopped tomatoes and sliced green onions.

Makes 14-20 potato skins

Ingredients:

• 7 large or 10 medium russet potatoes
• 1 medium head of cauliflower
• 2 Tbsp. olive oil and additional oil for coating potatoes
• 1 tsp. salt
• 4 cloves garlic
• 6 Tbsp. unsweetened dairy-free rice, hemp or coconut milk beverage
• 1 1/2 tsp. smoked paprika
• 2 Tbsp. minced chives

Directions:

1. Preheat oven to 400° F. Scrub potatoes and bake 1 hour or until tender when pierced with a fork.
2. While potatoes bake, remove stem and leaves from cauliflower and cut into small florets.
3. Carefully smash each garlic clove with the side of a chef’s knife or a mallet; remove skins.
4. In a large bowl, combine cauliflower florets and smashed garlic with 2 Tbsp. olive oil. Spread in a single layer on a baking sheet and place in oven with potatoes. Bake 30 minutes. Do not turn oven off.
5. When potatoes are cool enough to handle, slice in half lengthwise. Scoop out most of the potato flesh (reserve to make mashed potatoes or use in another recipe) leaving 1/4-inch thick shells. Lightly oil each potato skin, inside and out. Place each, cut side down, on a baking sheet and bake 10 minutes. Turn potato skins cut side up and bake 5 minutes.
6. Place cooked cauliflower and garlic in a blender or food processor with milk beverage. Puree until smooth. Evenly spread cauliflower puree in each potato skin well. Liberally sprinkle with smoked paprika. If making ahead, the potato skins can be covered and chilled at this stage.
7. When ready to serve, broil the potato skins 2-3 minutes in the oven, or until heated through and lightly browned on top. Sprinkle with chives.

Makes 6 servings

Ingredients:

• 2 lbs. large sweet potatoes
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. white balsamic vinegar
• 2 Tbsp. ground flax seeds
• 1 box Crunchmaster Roasted Garlic Multi-Seed Crackers, crushed

Directions:

1. Preheat oven to 425 degrees F.
2. Clean potatoes; cut lengthwise into fry-like shapes.
3. In a large bowl, toss sweet potato fries with olive oil, vinegar, flax seeds and Crunchmaster cracker crumbs.
4. Arrange potato fries in a single layer on baking sheet.
5. Bake for 25- 30 minutes or until golden brown and crispy.
6. Remove from oven; serve warm with gluten-free honey mustard, hummus or salsa.

Ingredients:

• 1 Tbsp. olive oil
• 1/2 cup onion, diced
• 1/2 cup bell pepper, diced
• 1 cup frozen corn
• 1 can of black beans, drained
• 1/2 cup black olives, diced
• 1 Tbsp. gluten-free taco seasoning
• 1 Tbsp. taco sauce (or hot sauce)
• 1/3 cup sour cream
• 2 cups cooked rice (follow directions on package)
• 1 cup shredded Mexican cheese

Directions:

1. Heat oil in skillet over medium heat. Saute onion and bell pepper until soft.
2. Add in frozen corn, black beans, black olives, taco seasoning, taco sauce, sour cream and rice. Stir until well combined.
3. If you are using a case iron skillet or oven safe skillet, place skillet into the oven. Bake at 350 F for 15 minutes.
4. Remove from your oven, sprinkle cheese on top. Put back in oven for 3 minutes or until cheese is melted.
5. Enjoy!

Notes:

• Be sure to use an oven safe skillet or an oven safe casserole dish.

Makes 4 servings

Ingredients:

• 1 bunch lacinato kale (also called black, Italian or Tuscan kale)
• 3 Tbsp. extra virgin olive oil, divided
• 2 Tbsp. lemon juice, divided
• 1/8 tsp. salt
• 2 tsp. honey
• 1/4 tsp. minced fresh ginger (optional)
• 1/2 cup pomegranate arils
• 1 orange, sectioned
• Freshly ground black pepper

Directions:

1. Cut away the tough stalks from the kale and discard. Slice the leaves into bite-sized pieces and place in a large bowl.
2. Add 1 tablespoon oil, 1 tablespoon lemon juice and the salt to the kale. Massage the ingredients together for 4-5 minutes, working the leaves between your fingers. The kale will wilt and soften slightly.
3. Using a blender or a whisk, combine remaining 2 tablespoons oil, 1 tablespoon lemon juice, joney and ginger, if using. Pour dessing over the kale, and add pomegranate arils and orange sections. Toss to evenly distribute the dressing and season to taste with pepper.

Ingredients:

• 1 package Rudi’s Gluten-Free Rosemary Olive Oil Ciabatta Rolls
• 1 Tbsp. olive oil
• 1/2 cup diced Granny Smith apple
• 1/2 cup diced firm, ripe pear
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped celery
• 1/2 tsp. dried thyme leaves
• 1/4 tsp. dried rubbed sage
• Salt + pepper (to taste)
• 3/4 cup gluten-free vegetable broth
• 1/4 cup chopped walnuts, optional

Directions:

1. Preheat oven to 400 degrees.
2. In a small pan over medium heat, saute onion and celery in olive oil for 2-3 minutes, until fragrant and beginning to soften.
3. Add apples, pears, and dried herbs to the pan, stirring well.
4. Cook 3-5 minutes, stirring regularly, until apples and pears are soft but not mushy.
5. Remove rolls from the freezer and place directly onto a baking sheet.
6. Bake rolls four 4 minutes and remove pan from the oven.
7. Use a serrated knife to cut the tops, lengthwise, off of the rolls. Use your fingers to scoop out the inside of each roll, tearing into pieces and putting in a medium-sized mixing bowl.
8. Stir together bread, vegetable broth, and apple-pear mixture. Adjust seasoning as necessary.
9. Scoop stuffing back into the bread ‘bowls.’ Sprinkle with walnuts if desired.
10. Bake 6 more minutes, or until heated through.
11. Serve immediately.

Prep time: 25 mins
Total time: 25 mins

Makes 4 servings

Ingredients:

Dressing:

• 1 small garlic clove, minced
• 1 lemon, juiced
• 2 tsp. Dijon mustard
• ½ tsp. honey
• 1 small shallot, sliced thinly
• ¼ cup extra virgin olive oil
• Kosher salt (at least ½ tsp.) and fresh ground pepper, to taste

Salad:

• 2 cups of 1 to 1½ ” cauliflower florets, pulsed in food processor 6-8 times or shredded on large holes of box grater (I used yellow, green and white but you can use any color)
• 12 oz. Brussels sprouts, trimmed and shredded in food processor, using slicing blade, or sliced thinly with knife
• ½ cup aged Gouda cheese, finely shredded (you can use pecorino if you can’t find aged Gouda)
• ¼ cup dried cranberries
• 1 pink lady or honey crisp apple, sliced thinly
• ¼ cup chopped roasted, salted almonds

Directions:

Dressing:

1. Place all ingredients in a ball jar or sealed container and shake vigorously until emulsified. Set aside while you prepare other ingredients so sliced shallots can marinate in the vinaigrette, at least 20 minutes.

Salad:

1. Toss Brussels sprouts, cauliflower, aged Gouda and dried cherries together. Add sliced apple and toss with vinaigrette, to taste (you may not use all of it). Top with almonds just before serving.

Tip:You can prepare all ingredients of this salad one day ahead, except the sliced apple. Toss together with dressing and top with almonds just before serving.