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.

Ingredients:

• 2 12″ Venice Bakery Gluten-Free Pizza Crusts
• 2 Tbsp. Butter
• 2 large Vidalia onions, sliced
• 1 tsp. sugar
• 1 tsp. brown sugar
• 1 lb. gorgonzola cheese, crumbled
• 1 Tbsp. fresh rosemary leaves, chopped
• Salt and pepper to taste

Directions:

1. In a large sauté pan, melt butter over medium heat. Sauté onions in butter until the onions. Add sugar, brown sugar, rosemary, and salt and pepper to taste. Sauté until are soft and dark brown, approximately 20 minutes.
2. Preheat oven to 425 °F.
3. Spread onions evenly over the crusts, and top with crumbled gorgonzola and rosemary.
4. For best results use pizza screen. If you do not have a pizza screen, place on lightly greased baking sheet.
5. Bake for 10 to 12 minutes, or until done.

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 cup Thai Kitchen Coconut Milk or 1 cup Thai Kitchen Lite Coconut Milk
• ¾ cup water
• 2 Tbsp. light brown sugar
• 1 tsp. McCormick Pumpkin Pie Spice
• 1 cup old fashioned gluten-free oats

Directions:

1. Mix coconut milk, water, sugar and pumpkin pie spice in medium microwavable bowl. Stir in oats.
2. Microwave on high for 3 ½ to 4 minutes, or until desired consistency. Stir before serving.

Directions: