Ingredients

For the Cream Cheese Filling:
• 8 ounces cream cheese - room temperature
• ¼ cup granulated sugar
• ½ teaspoon lemon juice
For the Cake:
• 1 ½ cups Gluten-Free Bisquick
• 2 large eggs
• 1/3 cup milk
• ¼ cup butter - softened
• 1 teaspoon pure vanilla extract
• 1/3 cup granulated sugar
For the Crumb Topping:
• ¼ cup light brown sugar
• ¼ cup softened butter - room temp
• 1/3 cup all-purpose gluten-free flour blend (Bob’s Red Mill is fine.)

Instructions

1. Preheat the oven to 375 degrees. Generously grease a round 9 in. cake pan and set it aside.
2. Mix the cream cheese filling in a small bowl and set aside.
3. In a large bowl, mix the butter, milk, eggs, vanilla and sugar. Gradually add the flour and mix until well combined.
4. Spread about a little more than half of the batter in the bottom of the pan. Next put the cream cheese filling on top and try to spread around. (It may be difficult, but using the back of a tablespoon works well.)
5. Lastly, put the remainder of the dough batter on top.
6. In a small bowl, using a pastry blender tool or 2 forks, combine the topping ingredients until it resembles crumbs. Sprinkle over the batter in the pan.
7. Bake for about 20-25 minutes (I would start checking it around 20). Insert a tooth pick into the cake and it should come out clean and dry when done.
8. Cool well before dusting the top with sifted confectioner’s sugar, if you like. After cooling, be sure to keep covered for freshness.

Ingredients

• 1 teaspoon olive oil
• 1 large onion, finely diced
• 4+ cloves garlic, minced
• 5 cups baby spinach
• 1/2 tsp dried oregano
• 1/4 tsp black pepper, freshly ground, or to taste
• 1 pinch red pepper flakes (optional)
• 4 corn tortillas
• 1/2 cup grated mozzarella
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and chopped
• cooking spray
• 1/2 cup prepared pasta sauce
• 1/2 cup greek yogurt
• 1 teaspoon dill
• 1/2 lemon, juiced

Instructions

1. First make the 'mock' tzatziki. Combine Greek yogurt, dill, garlic powder, pepper and lemon juice. Set aside.
2. Heat oil in large non-stick skillet over medium-high heat. When oil is heated add onion and cooking until translucent and starting to brown, about 6 minutes. Add in minced garlic and cook another minute or two until fragrant. Add oregano, black pepper and red pepper flakes (if using). Stir until mixed.
3. Next add the baby spinach. Stir to coat and cook until spinach has wilted.
4. Remove pan from heat and put the spinach mix into a bowl or plate and set aside. Wipe down the pan return to medium heat and spray with cooking spray (you can use a new pan, but why do more dishes?). Place one tortilla in the pan and heat. Flip over when warmed and sprinkle with 1/4 cup mozzarella. Top the cheese with half the spinach mixture, 1/4 cup of the feta and half the olives.
5. Place another tortilla on top, spray lightly with cooking spray and use a spatula to flip the quesadilla over. Cook until the tortilla is warmed through and slightly crisp, about 3 minutes.
6. Repeat with the other tortillas to make a second quesadilla.
7. Serve with pasta sauce and 'tzatziki'.

Ingredients

• 25g/1 ounce butter
• 25g/1 ounce flour (I used Better Batter)
• 250g/8.8 ounces soft goat's cheese , crumbled
• 50g/2 ounces Parmesan (or vegetarian alternative), grated
• 2 Tablespoons chopped chives
• 5 eggs, separated
• 250ml/1 cup milk

Instructions

1. Heat the oven to 400F/200C.
2. Butter 4 x 250ml/1 cup soufflé dishes. (I used 8 half cup ramekins.)
3. Melt the butter in a saucepan, stir in the flour and cook for a minute or so. Slowly add the milk, stirring all the time to make a thick sauce. Cook for a couple of minutes to get rid of the floury taste.
4. Stir in the cheeses and chives then add 4 of the egg yolks, season generously and mix well.
5. In a clean bowl, whisk all the egg whites until they are stiff and form soft peaks. Carefully fold the egg whites into the cheese mixture and pour into the buttered soufflé dishes.
6. Cook for 12-15 minutes until the soufflés are risen and golden.

Ingredients

• 1 tablespoon olive oil
• 2 yellow onions, diced
• 6+ cloves garlic, minced
• 1 teaspoon dried thyme
• 3 tablespoons smoked paprika
• 1 1/2 cups dried brown lentils (or green lentils)
• 5 cups low-sodium vegetable broth
• Fresh black pepper
• 2 (14.5) ounce cans diced tomatoes
• 4 cups fresh baby spinach (or chopped spinach)
• 3/4 cup roughly salty chopped olives (I used green pimento stuffed olives)

Instructions

1. Heat oil a large soup pot over medium high heat. Saute onions in oil until translucent, about 5-8 minutes. Add garlic and saute about a minute or so, then mix in the thyme and paprika.
2. Add the lentils, broth, and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender. Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water or more broth to thin, if necessary.

Ingredients

For the Asparagus:
• 2 pounds fresh asparagus, woody stems removed
• cooking spray
• kosher salt and freshly ground pepper, to taste
For the Brown Butter Sauce
• 4 Tablespoons unsalted butter
• 6+ garlic cloves, minced (I used a whole head, but I'm crazy)

Instructions

1. Heat oven to 400F/200C.
2. Arrange the asparagus on a rimmed baking sheet. Spray lightly with cooking spray until coated and season with salt and pepper.
3. Place the asparagus in the oven and roast for 12 to 15 minutes, or until tender and just starting to crisp.
4. While the asparagus is in the oven, melt the butter in a saucepan over medium heat. Once the butter is almost completely melted, add in the minced garlic. Stir to coat. Allow the garlic to cook until crispy, stirring occasionally so the butter and garlic don't burn.
5. When the asparagus is done, place in serving dish and pour garlic and butter over. Serve immediately.

Ingredients

• 2 pounds Yukon gold potatoes
• Kosher salt
• 1/2 stick softened butter or 1/4 cup extra-virgin olive oil
• 1 cup milk
• Freshly ground pepper
• 2+ tablespoons prepared horseradish (I think more is better)
• 1/2 cup to 3/4 cup chopped scallions

Instructions

1. Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
2. Add the butter/oil to the potatoes. Add the milk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or large fork.
3. Fold in the horseradish and half the scallions. Spoon the mashed potatoes into a serving dish and sprinkle with the remaining scallions.

Ingredients

For the Cilantro Lime Dressing:
• 2-3 Tablespoons Extra Virgin Olive Oil
• 2 limes, juiced
• 1-2 Tablespoons white wine vinegar
• 2 teaspoons grainy Dijon mustard
• 1 Tablespoon cilantro, finely chopped
• kosher salt and freshly ground black pepper, to taste
For the Salad:
• 2 cups baby spinach
• 2 cups arugula
• 2 cups butter lettuce
• 1/4 head iceberg lettuce, finely chopped
• 1 bunch (about 8) green onions, chopped
• 1/4 pound green beans, trimmed, blanched and cut in half
• 1 avocado, pitted and diced

Instructions

For the Cilantro Lime Dressing:
1. In a small bowl, combine all the vinaigrette ingredients and whisk until thoroughly blended.
For the Salad:
2. In a large mixing bowl, combine the lettuces, green onions, and green onions. Gently toss the greens thoroughly with about 3 tablespoons of the vinaigrette. Place the greens onto six salad plates (white looks nice), arranging any of the little pieces that have fallen to the bottom of the bowl on top.
3. Place several pieces of the diced avocado on each plate. Lightly drizzle with a bit more vinaigrette. Serve immediately.

Ingredients

• 1 large butternut squash
• 2 large yellow onions
• 6+ garlic cloves
• 1 Tablespoon extra virgin olive oil
• 2 teaspoons dried thyme
• 1 teaspoon Herbes de Provence
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 5 cups low-sodium vegetable broth
• chili infused extra virgin olive oil

Instructions

1. Preheat oven to 400°F. With a sharp knife slice both ends off the butternut squash. Remove the skin off the squash.
2. Slice the squash in half lengthwise and scoop out the seeds of both halves. Then cut the squash into cubes and place in a large bowl. Set aside.
3. After peeling and cutting the ends of the onion, slice into large cubes. Place the onion in the same bowl as the squash. Peel the garlic cloves and place in the bowl.
4. To the squash, onions, and garlic add the olive oil, herbs, salt and pepper. Mix to evenly coat the vegetables with the herbs.
5. Pour everything in a roasting pan or baking dish. Place in the oven for 50 minutes to an hour until the squash is very tender.
6. Place the roasted squash, onions and garlic in the blender. Add 2 cups of the vegetable broth and blend on high until smooth. About one minute.
7. Pour mixture into a large soup pot over medium heat and add the remaining 3 cups of broth. Stir and heat until combined. Top with 1 teaspoon of chili oil per bowl and crumbled queso fresco. Serve.