Stuffed Zucchini Boats
- Olive oil
- 4 medium zucchini
- Salt and pepper, to taste
- 2 tablespoons butter
- 1 onion, minced
- 1 clove garlic, minced
- 1 lb. Italian Sausage
- 2 eggs, beaten
- 1 cup gruyere cheese, grated
- Marinara sauce
- Preheat the oven to 375°F. Line a baking pan with parchment paper and brush with olive oil.
- Wash zucchini and trim the ends from the zucchini and cut them in half lengthwise.
- Scoop out the inside of each zucchini half with a small spoon leaving a little less than ¼ inch on the sides. Chop the pulp and set aside.
- Sprinkle the zucchini halves with salt and pepper, transfer to the prepared baking sheet and bake for 6 minutes.
- Meanwhile, heat the butter in a large skillet over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
- Add the garlic and chopped zucchini pulp and continue cooking for 3 more minutes. Slip each sausage out of its casing and add to skillet.
- Crumble up the sausage with a spatula, combining with the vegetables while sautéing. Cook for 15 more minutes.
- Remove from the heat and mix in the eggs.
- Spoon mixture into each zucchini boat, top with cheese and bake for 25 minutes. Serve with marinara sauce.
Gluten Free Frozen S’ Mores Recipe
- Gluten free, non-stick cooking spray or vegetable oil
- 1½ pints gluten free rocky road or chocolate ice cream (or dairy-free ice cream)
- 1¼ cups gluten-free (any brand) graham style crumbs
- 2 tablespoons melted unsalted butter or dairy-free butter substitute
- 8 teaspoons mini semisweet chocolate chips (or dairy-free chocolate chips)
- ½ cup heavy cream or dairy-free whipped topping (equal to 1 cup whipped)
- Spray a 6 cup (½ cup each) silicone muffin pan with gluten-free cooking spray or brush lightly with oil. (This recipe works best with a silicone baking pan as it makes it easier to remove the
- s’mores, but if all you have is a metal muffin tin just line it with paper cupcake liners.)
- Let the ice cream soften at room temperature for about 10 minutes (it should be easy to scoop) or microwave on high power for 30 seconds.
- Combine the gluten-free graham style crumbs and melted butter until fully mixed. Place a heaping tablespoon into each of the 6 cups of the muffin pan and press down firmly.
- Reserve the remaining crumbs for garnish. Sprinkle 1 teaspoon of chocolate chips into the bottom of each cup on top of the crust. Reserve the remaining chips for garnish.
- Scoop ½ cup of ice cream into each cup and press down firmly with the bottom of a glass. Freeze until firm, 1–2 hours.
- Whip the cream until stiff peaks form. Remove the s’ mores from the muffin pan by pushing on the bottom of each muffin cup and popping them out.
- Top with the whipped cream and garnish with the remaining crumbs and chocolate chips.
Creamy Potato Salad
- 6 large (about 4 pounds) russet baking potatoes, rinsed and scrubbed
- Water, enough to cover the potatoes completely in the pot
- 2 teaspoons salt
- 2 cups gluten-free, dairy-free mayo
- 1 Tablespoon sugar
- 1 Tablespoon celery seeds
- 1 Tablespoon vinegar
- 2 Tablespoons Dijon mustard – I use Trader Joe’s
- 2 teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups celery, diced
- ¾-1 cup red onion, finely diced
- ½ cup sweet pickles, finely diced
- ¼ cup finely chopped fresh chives, optional for garnish
Place whole, rinsed potatoes in a pot large enough to completely cover potatoes. Fill with water. Add 2 teaspoons salt and cover with lid. Bring to a boil and cook (boiling) until just fork tender, but not soft all the way to the center. Vent the lid to allow steam to escape if the water wants to boil over. The outside of the potatoes will be a bit more cooked than the center. Cooking time will probably be about 20 minutes or so. Potatoes are done when the outer portion of the potato pierces easily and the center feels more resistant. Don’t overcook or salad becomes mushy when mixed. Don’t worry if the skins begin to peel off. Drain cooked potatoes, then return them to empty pan and cover with lid to let rest about 10 minutes. While potatoes are cooking, make the dressing.
Combine mayonnaise, sugar, celery seed, vinegar, mustard, salt, and pepper in a bowl. Wisk well and set aside.
Chop celery, red onion, and pickles. Place in a bowl large enough to hold the finished potato salad. Chop chives and set aside in a separate, small bowl. Add dressing to the celery/onion/pickles bowl. Stir well. Set aside.
Peel hot potatoes by lifting skin and pulling off with fingers, or use a small knife to peel skin off. It should just pull right off. Cut away any dark spots or blemishes in the potatoes. Cut potatoes into cubes and place on plates to allow cubes to cool while cutting remaining potatoes. (This allows the potatoes to cool so you hot potatoes aren’t added to the dressing. The dressing will retain its proper consistency and coat the potatoes more evenly.)
Add cooled, cubed potatoes to the dressing/celery mixture. Toss well to coat all potatoes. Cover bowl with foil and refrigerate until ready to serve, preferably a few hours, but salad can be served immediately.
Garnish with chives just before serving. Store any unused potato salad in a covered container in the refrigerator for a few days.