I rarely buy salad dressing if I have time to make it.  This is a thick, intensely flavored dressing and it doesn’t take much for just the right complement to tender spring greens tossed with it just before serving.

If you have a food mill, you can run the raspberries through it first to eliminate the seeds otherwise, mash the thawed raspberries into a pulp in a bowl using a fork.  Pour the pulp into a glass jar that has a tight fitting lid.  Add all the other ingredients to the jar, secure the lid then shake until well blended. 

Enjoy!
Jeannine

Ingredients

¼ cup raspberries – fresh or frozen; if frozen measure ¼ cup after the berries have thawed.

¼ cup olive oil

3 tbsp frozen pesto, thawed – easy to make yourself and freeze.

2 tbsp balsamic vinegar

pinch of salt

The tang of the rhubarb and the slight licorice touch from the star anise make a great sauce for topping just about anything from ice cream to curried potato pancakes. I added frozen strawberries from last year to the finished sauce and used it to top the Gluten-Free Cardamon Applesauce Coffee Cake.
Enjoy!
Jeannine

Chop about 9 stalks of rhubarb into 1 inch pieces and put them in a saucepan that has about ¼ inch of water in the bottom. 

Crush 2 stars of anise and add them to the pan along with ¼ cup sugar and a pinch of salt.  Stir briefly to dissolve the sugar a bit, then cover and put on a medium heat until it simmers, then turn it down to low.

Rhubarb cooks down quickly, so check it every few minutes.  If you like your rhubarb sauce chunky, stop cooking before the pieces loose their shape, otherwise continue cooking and stirring occasionally until the pieces have disappeared.

Keeps well in a jar in the fridge for 7-10 days.

Ingredients
9 Stalks Rhubarb
1/4 cup sugar
2 Star Anise pods
pinch of salt

Optional:
1 cup frozen or 2 cups fresh (mashed) strawberries

Moist, fluffy and slightly sweet, this can be served for brunch or dessert, plain or topped with Rhubarb Sauce with Star Anise.
Jeannine

Mix flours, baking powder, salt, cinnamon and mashed cardamom pods together in a medium-large mixing bowl until well blended.

In a small-medium mixing bowl, cream together olive oil, coconut oil, brown sugar and cinnamon.  Add applesauce, eggs and about ½ the rice milk.  Stir with a fork until the eggs are well incorporated.  Stir in the remaining rice milk.

Pour the liquid into the dry ingredients and stir with a spoon until smooth and well blended.

Grease a glass pie dish, or similar size shallow baking dish.  Pour batter into dish and bake in a 350 degrees oven for 25 minutes or until a knife inserted into the middle comes out clean.

If you want to add the crumble topping option below, do so after about 15 minutes, once the surface of the cake looses its liquid sheen, sprinkling it gently in an even layer over the cake.  Return the cake to the oven for 10-15 minutes, turning the oven up to 375 degrees for that time.

Optional Crumble Topping
Cream the olive oil, coconut and sugar together.  Add the oats, stirring with a fork until well blended.  Stir in the fruit juice and mix well.  Set it in the fridge until you’re ready for it.

Ingredients
Cake:
1 1/3 cup rice milk (or dairy milk, water or other nut milk)

1 cup rice flour

1 cup buckwheat flour

1 cup applesauce

2 eggs

5 tbsp olive oil

4 tbsp coconut oil – allow to warm up and become soft, but not liquid

1 ¼ tbsp baking powder

4-6 cardamom pods, peeled and mashed

3 tbsp brown sugar

1 tbsp cinnamon

½ tsp salt

¼ tsp vanilla

Optional Crumble Topping:

¾ cup oats – gluten-free oats are available at the Co-op

3 tbsp finely chopped nuts

1 tbsp coconut oil

1 tbsp olive oil

1 tbsp brown sugar

1 tbsp fruit juice or plain water (Rhubarb Sauce with Star Anise works well, too)

This savory, sweet, tangy side dish goes well with sausages, pork chops, roasted pork, beef or poultry, potato pancakes, baked winter squash. Serves 4 as a side dish or 6 as a garnish.
Enjoy!
Jeannine

-Cut one small red cabbage in half, remove core

-Slice into thin lengths about 1/8” wide

-Melt 2 tbs butter or heat ¼ cup broth in a sauté pan, then add the cabbage

-Cover and cook over medium-low heat until it begins to soften, stirring occasionally to prevent burning, add broth or water if needed to maintain steam

-Stir in ¼ cup balsamic vinegar and a couple of pinches of sea salt, cover & continue cooking until cabbage is al dente (or whatever degree of cooked you prefer)

-Stir in 1 tbs Dijon Mustard and ½ cup of Applesauce, continue cooking with lid off to allow reduction of any remaining liquids.

Ingredients

One small red cabbage
1/2 cup applesauce
1/4 cup broth (or water)
1/4 cup Balsamic vinegar
2 tbs butter
1 tbs Dijon mustard

These savory scones were inspired by some delicious scones we ate at Breitenbush several years ago. The gluten-free girl (glutenfree girl.com) taught me how to make them! We served them at our 2012 Earth Day Brunch to rave reviews.

The process is the same for any scone –

Preparing to bake. Grease a 9-inch pie pan (preferably not glass). Preheat the oven to 350°.

Mix the dry ingredients.

Add the pieces of butter. Put the entire mixing bowl into the freezer for 15 minutes.

Mixing the liquids. While the bowl is chilling, combine the yogurt, and egg. Whisk them together well.

Mix the dry ingredients with the butter until the pieces of butter are the size of lima beans.

Slowly, pour the wet mixture into the flour-butter mixture and combine. As soon as the dough comes together — with loose flour remaining on the bottom of the bowl — turn off the mixer.

Form the scones. Turn over the dough with your hands. It will be a bit wet, with the loose flour at the bottom. Gently, turn the dough in the loose flour until all the flour is mixed in. Do not over-mix. You want to keep the buttery layers in the dough.

Dump the dough onto the baking sheet (or in the pie pan). Pat the dough into a 7-inch circle about 1 inch thick. Cut the circle of dough into 8 wedges. Put the dough into the freezer for 15 minutes.

Bake the scones. Slide the dough into the oven. Bake until the entire circle of dough is golden brown and firm to the touch, about 50 minutes. Allow the scones to cool on a wire rack for 30 minutes, then slice the wedges.

Serve.  Makes 8 scones.

Ingredients

1 C rice flour

1 C spelt flour

1 C pastry flour

1 C goat yogurt

1 ½ tsp baking powder

½ tsp baking soda

pinch of salt

1 egg

½ C goat butter

½ large onion, carmelized

½ C goat cheddar, cut into cubes

½ C dried pears, cut small

Gluten free savory scones

1 ½ C rice flour

1 ½ C corn flour

1 C whole milk yogurt

1 ½ tsp baking powder

½ tsp baking soda

salt

1 egg

 ½ C butter

½ large onion carmelized

½ cup sharp cheddar

dried pears

Jeannine's variation on the French classic egg dish is made with your choice of veggies, cheese and/or meat and uses grated potato for the crust

Preheat oven to 350.  Oil or grease your baking dish or skillet.  Line the bottom and sides up about 1 1/2 inches with the grated, drained potatoes.

Crack all eggs into a mixing bowl and beat until all yolks are broken and mixed somewhat with the whites.  Add seasonings and mix well.  Add veggies, mix.  Add cheese, mix.  Pour the egg mixture into the baking dish with the grated potatoes.

Bake until the egg mixture is firm throughout (test it with a blunt knife or toothpick).  If you use "wet" veggies like zukes or tomatoes you may need a little more cooking time to achieve the moisture level of your preference, just make sure you don't burn the bottom.  For longer cooking with less chance of burning, set the oven to 325.

Serve with garnishes; salsa, chutney, sour cream...

Ingredients

Potatoes - grated, with the liquid squeezed out - you need enough to line the bottom of a cast iron skillet or shallow baking dish (even a pie pan for 2 or 3 servings)

Eggs - 2 eggs person

Veggies - one or more, chopped from medium to rough chop; you can even use leftover steamed veggies - use about 1/4 cup per person

Cheese - any kind you like, as much as you like

Seasonings - salt, pepper, crushed garlic, fresh or dried herbs, chopped yellow or green onions or chives or shallots; curry powder; chili powder...you get the idea?