Open-Faced Ham, Egg, and Avocado Sandwich

Yields: 4

4 thick slices of your favorite artisan bread, toasted

4 poached eggs

4 thick slices ham or Canadian bacon

2 large ripened avocados

Extra Virgin Olive Oil

Sea salt and black pepper

Toast bread and assemble your open faced sandwich while the bread is still warm. Season lightly with sea salt and black pepper. Drizzle extra virgin olive oil over the top and garnish with your favorite fresh herbs. Serve immediately.

Perfect Poached Eggs:

4 large very fresh eggs

Break eggs into a bowl. Heat about 2" of water in a deep sided skillet on medium heat. When bubbles cover the bottom of the pan and sides, gently pour eggs into the water. Lower the heat to the lowest setting so the water does not boil. Leave the eggs to cook uninterrupted for 4 to 5 minutes. You will know that the egg is cooked when the whites are set and the yolks begin to thicken. Remove from the water, set on a paper towel, and gently dry. Place atop other sandwich ingredients as seen in the picture and garnish however you see fit.

Gluten Free Shrimp Cakes with Creamy Horseradish Mustard Sauce

Yield: 18

1 cup chopped cooked shrimp 

1 cup chopped raw kale, stems removed 

1 large chopped shallot 

2 large room temperature eggs 

1 cup cooked brown rice 

1 cup almond flour 

2 tablespoons freshly chopped dill 

2 tablespoons chopped roasted red peppers (optional) 

Sea salt and black pepper

Combine all the ingredients (add more flour if it's not binding). Season to your preference with sea salt and black pepper. Drop tablespoonfuls into the palm of your hands (wet hands in cold water to prevent sticking). Form into balls. Refrigerate for 30 minutes.

Cover the bottom of a large deep sided skillet with extra virgin olive oil or a good quality veggie oil on medium heat. When hot, add 6 cakes(don'tflatten),leaving plenty of room in between. Fry on one side until golden brown and crispy (about 3 to 4 minutes). Flip over for a further three minutes (flatten top slightly). Remove and drain on a paper towel. Serve warm with Horseradish Mustard Sauce on the side.

Horseradish Mustard Sauce:

1/2 cup plain Greek yogurt 

1 tablespoon French mustard

 1 teaspoon prepared horseradish 

1 tablespoon fresh lemon juice 

2 tablespoons raw honey 

Sea salt and black pepper

Blend all the ingredients until creamy. Season to your preference with sea salt and black pepper. Serve chilled.

Gluten Free Hot Cross Buns

Buns: 

3 1/2 cups gluten free Almond Blend All Purpose Flour

 2 teaspoons guar gum

 1/2 cup coconut sugar 

1 1/2 cups raisins

 1/2 cup dried mixed fruit (optional) 

1 tablespoon instant yeast 

1 tablespoon cinnamon 

1 tablespoon nutmeg 

1 teaspoon all spice 

2 large oranges (zest only) 

1 1/2 cups full cream milk 

2 large room temperature eggs 

1 cup melted salted grass fed butter 

1 tablespoon pure vanilla extract

Add yeast to warm milk. Set aside for 5 minutes or until it's frothy. Combine all the dry ingredients, including raisins, dried mixed fruit (optional) and orange zest. Set aside. Whisk eggs, melted butter, and vanilla until creamy and add yeast and milk mixture. Add wet ingredients to the dry (add more flour if mixture is too wet or add more milk is mixture is too dry).

Add large scoopfuls of the dough to a greased square or round pan (enough for 18 large rolls). Dip a spatula in cold water to smooth the top of the buns. Brush with egg wash.

Egg Wash: 

1 large room temperature egg 

1 tablespoon cold water

Preheat oven to 350 F

Cross Paste: 

1/2 cup flour 

1 tablespoon unsalted butter 

1/4 tsp GF baking powder 

1/4 cup milk

Combine flour and baking powder. Rub in butter. Stir in enough milk to make a thick batter that can be piped. Add to piping bag. Pipe thin crosses onto the buns (refer to picture). Set buns in a warm, draft free place to double in size (about 1 1/2 hours or more depending on where you live).

Bake for 20 to 30 minutes or until it sounds hollow when tapped.

Glaze: 

1 cup orange marmalade

Glaze hot buns with orange marmalade.

Gluten Free Chestnut Crepes Stuffed with Shrimp and Creamy Blue Cheese

I was introduced to Lauren Kelly's gluten-free cookbook - The Everything Wheat-Free Diet Cookbook a few weeks ago. This book will show you how to substitute common foods (and uncommon foods) with those that are wheat-free. Lauren shares thrilling recipes from around the world that prove you can give up the gluten without giving up the flavor. For sufferers of celiac disease, the necessary diet limitations can seem like a culinary curse. With the right information and a great cookbook, you can still eat most of the foods you love while maintaining a healthy, well-balanced diet. This recipe book will inspire you, but it also has pages full of invaluable information for those on a gluten-free journey. I highly recommend this book.

I was inspired immediately after I read Lauren's book to make her Chestnut Crepes with a savory twist. 

Yield: 6

Chestnut Crepes:

2 large room temperature eggs 

1 cup milk

 1/2 cup chestnut flour 

1/2 cup rice flour

2 tablespoons salted melted butter

Whisk all the ingredients until smooth. Heat a well buttered 11" by 11" round skillet on medium heat. When hot, pour in half a cup of the batter and tilt the skillet with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes. Loosen with a spatula, turn and cook the other side. Repeat until all the batter is gone. Keep crepes warm while you prepare the filling.

Stuffing:

1 lb medium shrimp, peeled and deveined 

2 tablespoons butter 

4 large fresh garlic cloves, crushed 

1/2 cup chopped fresh basil leaves

1/2 cup chopped fresh flat-leaf parsley 

1/4 teaspoon crushed red pepper flakes 

1/4 cup dry white wine 

3/4 cup heavy whipping cream

1/2 cup blue cheese 

Black pepper to taste

Heat a large skillet and add butter. When hot, add garlic, pepper f lakes, fresh herbs f or a minute to combine. Add wine, cream, and cheese to melt, followed by shrimp. Cook for 3 to 5 minutes or until it's done. Season to taste with black pepper. Fold empty crepe over to form a half circle. Spoon a tablespoon of the stuffing into one half . Fold it over, this time to form a triangular shape (refer to picture). Drizzle some of the sauce over the top. 

Serve warm.

Grass Fed Kerrygold Cheese and Chicken Frittata

6 large room temperature eggs, beaten

6 slices grass fed Kerrygold cheese (white aged cheddar)

1/4 cup fresh cream
1 cup chopped Cremini mushrooms
1 cup cooked shredded chicken
Handful chopped fresh parsley

1/4 cup chopped white onions

Sea salt and black pepper

Extra virgin olive oil

1 tablespoon salted butter

Preheat oven to broil setting.

Blend eggs and cream. Season to your taste with sea salt and black pepper. Heat a 12" non-stick, oven safe saute pan over medium high heat. Add butter and melt. Add onions, mushrooms, and chicken and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Arrange cheese according to picture. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and drizzle with extra virgin olive oil over the top. Cut into 6 servings. Serve immediately with crusty bread.

Gluten Free Lemon Banana Doughnut Holes

French Toast with Candied Bacon, Fresh Fruit, and Maple Syrup

4 thick slices of multigrain artisan bread

2 large room temperature eggs

1 cup Greek yogurt

4 strips smoked bacon, cut into small bits

Pure Maple Syrup

2 ripe bananas, remove skin, cut diagonally

4 large strawberries, slice

Sea salt and black pepper to taste

Powdered sugar (optional)

Heat a large flat skillet on medium to high heat. When hot, add chopped bacon with a tablespoon of pure maple syrup. Saute until the bacon is caramelized and crispy (about 3 to 4 minutes). Remove from the skillet. Set aside. Add a knob of pure salted butter to the hot skillet. Whisk eggs and yogurt in a large bowl and dip bread making sure to get a thick coating. Put in the hot skillet immediately. Cook for one minute on the first side, flip over for another minute on the second side or until crispy and golden brown. Season with sea salt and black pepper.

Cut a piece of french toast diagonally and arrange on a serving plate (refer to picture). Add banana slices, followed by strawberry slices and bacon bits. Drizzle pure maple syrup over the top. Serve warm with powdered sugar sprinkled on top (optional).

Curried Apple Chicken Salad

1 whole roasted chicken

1 1/2 cups plain Greek yogurt

2 large green apples

3 celery sticks with leaves, chopped

1 cup raisins (optional)

1 cup slivered almonds (optional)

2 shallots, chopped

1 garlic clove, crushed

Handful fresh Italian parsley, chopped

2 tablespoons curry powder

Sea salt and black pepper

Get a sieve, and a bowl that fits nicely under the sieve with a decent amount of space under the bottom of the sieve, and a cheesecloth or a clean tea towel placed in the sieve, pour the yogurt in, and keep refrigerated overnight or up to two hours if you are short on time to drain off all the liquid in the yogurt, giving you a very thick consistency for the dressing.

Remove apple core and chop into bite size pieces. Remove skin and bones off chicken and chop into bite size pieces. Combine all the ingredients in a large salad bowl (except curry, garlic and yogurt). Toss to combine and season with sea salt and black pepper.

Combine yogurt, garlic and curry powder (add another tablespoon of curry if you prefer a stronger curry flavor). Season with sea salt and black pepper and add to the salad for a final toss. Keep refrigerated until serve.   

Cluten Free Corn Fritters

3 cups non gmo corn kernels

2 large eggs, room temperature

4 tablespoons gluten free flour blend

2 tablespoons fresh chopped dill

1 teaspoon baking powder

Sea salt and black pepper

Coconut oil (for frying)

Combine all the ingredients in a large bowl, stir well to combine. Season with sea salt and black pepper. In a large skillet, add one cup of oil to the pan on medium heat. When hot, drop teaspoonfuls to the pan. Don't flatten it, leave it in a heap and don't mess with it until the first side is ready to flip (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.

Sprinkle with powdered sugar/icing sugar. Serve with pure maple syrup on the side.

Mini Spinach Goat Cheese Quiche

Crust:

1 1/4 cup unbleached all purpose flour

1/2 cup butter, frozen and cut into small cubes

5 tablespoons icy cold water

1/4 cup parmesan cheese, grated

Pinch of salt

Place all the ingredients in a food processor and pulse until it resembles crumbs. Form into ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll out pastry dough (about 1/2" thickness). Cut 6 6" circles. Place in the prepared 4" diameter mini tart pans (6), covering sides also.


Filling:

1 cup fresh cream or milk

4 large eggs

1/4 cup freshly grated parmesan cheese

1 cup Goat cheese crumbles

1 shallots, chopped

2 cups fresh baby spinach

Sea salt and black pepper

Whisk eggs and cream to fully combine. Season well with salt and black pepper. 

Arrange spinach, shallots, and goat cheese crumbles in pastry shell. Pour egg mixture into pastry shell. Season with salt and black pepper.

Bake 20 to 30 minutes or until set.

Allow to rest for about 10 minutes before serving.

Pan-Seared Fish with Dill Capers Bechamel

Fish:

4 fillets of firm white fish of your choice

1 tablespoon butter

2 tablespoons extra virgin olive oil

2 garlic cloves, crushed

1 tablespoon fresh dill, chopped

1 teaspoon whole grain mustard

1 lemon, juiced (plus extra on the side)

sea salt and fresh black pepper

Dry fish with a paper towel. Combine garlic, dill, lemon juice, mustard, and one tablespoon of olive oil in a large bowl and add fish.  Coat fish well with the marinade. Season with sea salt and fresh black pepper.

In a large deep-sided skillet on medium to high heat, add butter and olive oil. When hot, cook fish for three minutes on each side. Remove from heat, drizzle with extra virgin olive oil. Sprinkle with fresh dill and capers. Serve immediately with Bechamel over or on the side.

Dill Capers Bechamel:

1 cup milk

2 tablespoons butter

1 tablespoon unbleached white flour

1 teaspoon fresh dill

1 tablespoon capers

Sea salt and black pepper

In a medium pan, heat the butter over medium to high until it melts. Add flour and whisk until smooth. Keep over medium heat until it turns slightly darker in color (about 4 minutes). Meanwhile heat milk in a medium saucepan until just about to boil. Add to the flour mixture whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes, whisking constantly. Mix in fresh dill and capers. Season with sea salt and black pepper to taste.

Mini Breakfast Tarts

Crust:

1 1/4 cup unbleached all purpose flour

1/2 cup butter, frozen and cut into small cubes

5 tablespoons icy cold water

1/4 cup parmesan cheese, grated

Pinch of salt

Place all ingredients in a food processor and pulse until it resembles bread crumbs. Form into ball, wrap in plastic wrap and refrigerate for 30 minutes.

Pre heat oven to 400 F

Line a large baking sheet with parchment paper. Roll out pastry dough on a floured surface. Cut 8 5" circles. Place dough circles on the baking sheet.

Filling:

4 large eggs, scrambled

1 cup cooked potatoes, chopped into small chunks

1 small white onion, chop into small chunks

1/4 cup sun dried tomatoes, chop into small chunks

1/4 fresh parsley, finely chopped

1 cup double cream camembert or brie, chop into small chunks
sea salt and black pepper

Divide ingredients evenly amongst dough circles. Season with sea salt and black pepper. Sprinkle with fresh parsley. Bake for 10 to 15 minutes or until crispy and brown. Serve hot.

White Spinach Lasagna

Lasagna:

2 10 oz boxes frozen spinach (defrosted)

1 packet wholewheat lasagna sheets

1 15 oz tub whole milk ricotta cheese

1 cup fresh parmesan cheese, grated

1 cup fresh mozzarella, grated

1 cup provolone cheese, grated
1 cup fresh cream

1 teaspoon fresh ground nutmeg

2 garlic cloves, crushed

1 small onion, chopped

2 tablespoons extra virgin olive oil

Salt and black pepper

In a large deep sided frying pan on medium to high, add extra virgin olive oil.  When oil is hot, add onions and garlic and toss until soft. Add spinach, nutmeg, and ricotta cheese and stir to combine. Stir in cream, bring to a simmer. Remove off heat.

Bechamel Sauce:

2 1/2 cups milk

3 tablespoons butter

1 tablespoon unbleached white flour

1/2 teaspoon nutmeg

Salt and black pepper to taste

In a medium pan, heat the butter over medium to high to melt. Add flour and whisk until smooth over medium heat until it turns a light color (about 6 minutes). Meanwhile heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes whisking constantly. Season with nutmeg, salt, and black pepper. Set aside.

Cook lasagna sheets according to directions on the package.

In a medium bowl, combine all the cheeses and stir to combine.

Spread a 14" by 10" inch baking dish with some of the bechamel sauce to coat the bottom of the dish. Cover the sauce with 6 lasagna sheets. Spread a layer of the spinach mixture on top of the lasagna sheets. Sprinkle with a generously amount of the Italian cheese blend. Repeat until all the ingredients is used up. Spread the bechamel sauce to cover the top of the lasagna. Sprinkle with a good amount of the Italian cheese blend. Season with salt and fresh black pepper.

Preheat oven to 400 F.

Bake lasagna for one hour.  The cheese on top should be bubbly and a crispy golden color.

Warm Orzo Salad with Lemon Vinaigrette

Salad:

2 cups orzo pasta

2 cups butternut, remove skin and seeds, chop into bite size 

6 baby purple potatoes, skin on, chop in half

1 cup feta cheese crumble

2 stalks green onion, chopped
1 tablespoon pine nuts, toasted (optional)

1 large garlic clove, minced

3 tablespoons extra virgin olive oil (extra for garnish)

Preheat oven to 450 F.

Toss butternut and purple potatoes in extra virgin olive oil to coat. Season with salt and black pepper and roast for 10 to 15 minutes or until they're cooked. Set aside.

Bring a large pot of water to a rolling boil. Season generously with salt. Add orzo to cook until al dente (don't over cook!), about 8 minutes. Drain and rinse well with cold water. In a deep sided pan, drizzle about two tablespoons of extra virgin olive oil. Add orzo, garlic, and cooked vegetables when oil is hot. Toss quickly to heat all the ingredients. Season with salt and black pepper. Add salad to a large serving platter. Stir in feta crumbles, toasted pine nuts (optional) and green onions. Drizzle with Lemon Vinaigrette and serve warm.

Lemon Vinaigrette:

1/4 cup extra virgin olive oil

1/2 teaspoon whole grain mustard

1 teaspoon honey

2 tablespoons fresh lemon juice

3/4 teaspoon minced fresh garlic

Gently whisk olive oil, fresh lemon juice, honey, mustard, and fresh garlic to combine. Season with salt and black pepper to taste.

Nicoise Salad

2 cups boiled potatoes cut into bite size chunks or baby red potatoes

12 asparagus spear or green beans, cooked

4 eggs, boiled, cut into quarters

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

2 teaspoons dijon mustard

1 teaspoon sugar

2 small can tuna in oil 

2 baby cos lettuce

2 cups cherry tomatoes, cut in  half

1/2 cup Kalamata olives

1/4 cup capers (optional)

Sea salt and black peppers

Whisk together dijon mustard, sugar, and red wine vinegar to combine. Set aside.

Drain tuna. 

Arrange salad on a serving platter. Season with sea salt and black pepper. Drizzle with dressing and serve.

Baked Sweet Potato Kale Frittata

8 large eggs

1/2 cup heavy cream

1/2 cup full cream ricotta cheese

1 cup gruyere cheese, grated

2 cups kale, chopped

2 cups sweet potato, cut into bite size pieces

1/3 cup unbleached all purpose flour

3 tablespoons butter

Salt and black pepper

Melt butter in a deep sided skillet over medium-low heat. Add sweet potatoes and fry until cooked through, turning often (about 10-15 minutes). Toss in kale during the last five minutes of cooking. Season with salt and black pepper.

Whisk eggs, stir in ricotta, heavy cream, and half a cup of gruyere cheese. Sprinkle on the flour and stir into the egg mixture. Season with salt and black pepper.

Pre-heat oven to 350 degrees.

Arrange vegetables into a 12" tart pan and pour the egg mixture over.  Sprinkle with half a cup of gruyere cheese on top. Bake the frittata until it is set and browned (about 40 to 50 minutes).

Salmon Basil Quiche

Crust:

1 1/4 cup unbleached all purpose flour

1/2 cup butter, frozen and cut into small cubes

5 tablespoons icy cold water

1/4 cup parmesan cheese, grated

Pinch salt

Place all the ingredients in a food processor and pulse until it resembles bread crumbs. Form into ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll out pastry dough. Place in a prepared 12 inch by 12 inch quiche pan. Cover sides also.

Preheat oven to 400 F.

Filling:

6 ounces cooked salmon

5 large eggs, room temperature

1 cup cream

1/2 cup goat cheese, crumbles

1/4 cup red onion, finely chopped

1/4 fresh basil, chopped

1 teaspoon wholegrain mustard

1/4 cup fresh parmesan cheese, crated (garnish)

Salt and black pepper

Whisk eggs, cream and mustard to fully combine. Season well with salt and black pepper. 

Arrange salmon, red onions, basil and goat cheese crumbles in pastry shell. Pour egg mixture into pastry shell. Season with salt and black pepper.

Bake 40 to 50 minutes or until set.

Sprinkle extra parmesan cheese on top. Allow to rest for about 10 minutes before serving.