Classic Pesto

1/2 cup roasted pine nuts

4 cups fresh basil leaves 

1/2 cup finely grated Parmesan cheese

1 garlic clove

1/2 cup extra virgin olive oil

Sea salt and black pepper

Combine all the ingredients in a blender and blend until smooth. Add more olive oil if pesto is too dry. Season with sea salt and black pepper.

To store, pour into an airtight container and press cling wrap directly on top of the pesto to prevent it from oxidizing. It will keep for up to five days in the refrigerator.

Roasted Garlic Basil Dipping Oil

1 whole roasted garlic

1 cup extra virgin olive oil

1/2 cup shredded fresh basil

1 tablespoon fresh lemon juice

Sea salt and black pepper

In a blender, add garlic, olive oil, lemon juice, and basil. Blend until smooth. Season to your taste with sea salt and black pepper. Store in an airtight container.

Serve with fresh bread, fish, chicken, or veggies.

How to roast garlic:

Preheat oven to 425F.

Cut a thin slice off the head of garlic and discard. Place garlic in a baking dish. Drizzle generously with extra virgin olive oil. Season with sea salt and black pepper and sprinkle with fresh parsley. Cover and roast until soft (about 20 to 30 minutes). When it's cool enough to handle, squeeze out the roasted garlic flesh.

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.

Pear Fennel Salad with Lemon Maple Vinaigrette

Vinaigrette:

1 tablespoon French mustard 

1 large lemon, juiced 

2 tablespoons pure maple syrup 

1 cup extra virgin olive oil 

1 tablespoon chopped fennel fronds 

Sea salt and black pepper to taste

Blend all the ingredients until smooth and creamy. Keep refrigerated.

Salad:

1 fresh fennel bulb, slice into thin strips 

2 large ripe Anjou pears, slice into thin strips 

1 large shallot, slice into strips 

2 fennel stalks with fronds, slice into thin strips

Toss pears, shallot, and fennel to combine. Arrange in a large serving platter with fresh slices of sourdough baguette around the edges.Drizzle a generous amount of vinaigrette over the top and serve immediately.

Wild Cod in White Wine Butter Sauce

Serve: 4

Sauce:

8 tablespoons cold unsalted butter, cut into small cubes

2 large lemons, juice and zest

1 large garlic cloves, minced

1/2 cup extra dry Chardonnay 

Combine lemon juice, zest, and wine. Cook over high heat until reduced to half. Remove from the heat to cool slightly (about 10 minutes). Add butter cubes and blend until smooth. Season with sea salt and black pepper. Keep warm. 

Cod: 

4 6oz wild cod or similar firm white fish

3 fresh large garlic cloves, minced

3 tablespoons virgin olive oil

1 tablespoon fresh chopped dill

1 tablespoon fresh lemon juice

Sea salt and black pepper to taste

Combine garlic, olive oil, lemon juice, and chopped dill. Marinade cod in room temperature for 30 minutes. Season to your preference with sea salt and black pepper.  

Drizzle olive oil to cover the bottom of a large skillet on medium to high heat. When hot pan fry cod for 4 minutes, turning over halfway.

Serve immediately with a generous amount of the sauce over the top.

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.

Salmon Dip

12 ounces salmon, cooked
2 celery stalks (with leaves), finely chopped
1/2 medium red onion, finely chopped
2 tablespoons capers
2 tablespoons sauerkraut, finely chopped
1/2 small lemon, juiced
2 tablespoons chives, finely chopped

2 tablespoons good quality cream cheese, room temperature
1 teaspoon whole grain mustard
Salt and black pepper to taste

Combine mustard and cream cheese in a small mixing bowl. Mix well to combine. Season with salt and black pepper. Set aside.

Combine the rest of the ingredients in a medium mixing bowl. Add mustard and cream cheese mixture and gently mix to combine. Season with salt and black pepper.

If you prefer a smooth texture, blend dip in a blender for about 6 seconds or more depending on your preference.

Serve chilled.