I love the summer when I can go to the farmers market and find amazing vegetables and foods from local companies. 

​Last week I went to the Summit Farmers market in Summit NJ and found some of the ingredients used in this lunchtime treat.  I have always enjoyed a good grilled cheese and tomato soup, but this meal took this comfort dish up a notch adding Mushrooms from Zell Farms (I used shitake, but you can use any mushroom you'd like) and mango drinkable gazpacho from Oldwick Soup Company.

Ingredients:
mushrooms, chopped or sliced
1 onion sliced thin
GF sliced bread (I used Canyon ranch Heritage Whole Grain)
Olive oil
Butter
Gouda Cheese  - grated

I simplified this recipe by cooking everything in a pan instead of roasting the mushrooms and onions.  Basically, you sauté thinly sliced onions and mushrooms in olive oil.  I also added a tablespoon of butter, and salt and pepper to taste.  Once onions are soft and onions are caramelized, remove from pan.  

Add butter to the pan and wipe one slide of bread per sandwich in the butter.  Place each slide on a plate.  Place about 1/3 cup of cheese on the bread, cover with mushroom mixture and then some more cheese.  Place another slice on top.  Add a little more butter to the pan and place sandwich upside down (unbuttered slice down) into the butter in the pan.  Cook until bread is browned and cheese begins to melt.  Flip over and cook on other side until all cheese has melted.  Makes 3-4 sandwiches.

I served this with Drinkable Mango Gazpacho that I purchased at the farmers market.  (made in Morristown by Oldwick Soup Company and sweet potato chips.

Ingredients:
3 Italian Sausage links- removed from casings (I use Premio, but you can use an Italian chicken sausage as well)
1 medium onion - chopped
2 medium carrots - chopped
2 celery stalks - chopped
2 large garlic cloves - minced
2 zucchinis or yellow squash (or mix of both)
1 bunch of Swiss chard (or any green that you may have) - remove the stalk - chop some
1 15 oz. can cannelloni beans - thoroughly rinsed
1 16oz box of organic chicken broth
1 15 oz can chopped tomatoes - do NOT drain
1/4 cup prepared pesto
olive oil (as needed)

In a medium/large soup pot, heat 1 Tbl olive oil and then add the sausage.  Chop up as you are cooking (or after cooked).  Remove sausage, chop and set aside.  Add chopped onion, carrots,  the chopped chard stalk and celery to the pot.  Cover and cook until celery and onion are soft and translucent.  Adding more oil if necessary.  Add garlic and stir for 2 minutes.  Add the  broth and can of tomatoes.  Bring to a boil.  Add the zucchini/yellow squash and cannelloni beans.  Bring to boil.  Add the pesto and stir.  Add the Swiss chard.  Cook for about 15-20 minutes and serve hot. Top with freshly grated or shaved Parmesan Reggiano.  Serve 6

This recipe was based on a vegan one that is on minimalistbaker.com  I am a huge fan of Pamela's Pancake and Baking Mix and it is a staple in my GF pantry.  I like to serve with a couple of hard boiled eggs and freshly squeezed orange juice (and/or green tea) for a healthy breakfast.  Here is the recipe for moist and delicious carrot muffins

Combine in bowl:
2 eggs
1/4 cup olive oil
1-2 very ripe bananas (depending on size)
1/4 cup real maple syrup (or agave)
1/2 cup coconut sugar
1/2 tsp sea salt
1/2 cup milk (2% or almond milk)
1 grated apple
1 heaping cup of grated carrot (approx 2 medium carrots)

Mix in dry ingredients:
2/3 cup old fashioned oats
1-1/2 cups Pamela Pancake and Baking Mix
1/2 tsp cinnamon
1/2 cup golden raisins

Mix well and let sit for at least 10 minutes.  In the meantime, preheat oven to 375 degrees and prepare 12 muffin tin by lining with silicone muffin liners.  Divide batter into the muffin liners.  Batter will go to the very top of the liners.  Top with a few pieces of walnuts or pecans.

Bake for 35 minutes.  Remove from oven and let sit in pan for 15 minutes.  Flip out of pan and let cool  to a warm temp.  If you unwrap too quickly, they will stick to liners.  Enjoy

Store in a covered container to keep fresh. 

I usually don't like to post other people's recipes, but this is one I definitely needed to share.  Thank you to https://drdavinahseats.com/ for an amazing recipe that is easy to make but so elegant and delicious.

Ingredients
Seared Scallops

• 1 lb jumbo scallops, You can get these fresh or flash frozen or substitute shrimp
• 2 tbsp Salted Butter
• 1 tbsp Olive Oil
• Salt and Pepper

Cauliflower Risotto

• 1 lb package of riced cauliflower or 4 cups of riced cauliflower
• 3 tbsp Salted Butter
• 3 Garlic Cloves, minced
• 1 cup broccoli florets, cut into small chunks (optional)
• 1/4 cup thinly sliced green onions, keep the green tips to use as a garnish
• 1 cup Organic Heavy Whipping Cream, it has fewer ingredients and carbs than non-organic brands
• 3/4 cup Parmesan Cheese, grated
• 1/4 tsp Natural Sea Salt
• 1/4 tsp Black Pepper

Instructions

• Bring a medium skillet to medium heat
• Add salted butter, garlic, broccoli florets, and green onions to the skillet and cook until the broccoli pieces start to turn bright green (~3 minutes)
• Add the riced cauliflower to the skillet and continue to cook until the riced cauliflower is almost tender (~3 minutes)
• Add remaining ingredients and stir until the parmesan cheese is well incorporated. Lower the heat so that the rice does not stick and cook until the cauliflower rice reaches your desired level of tenderness. Turn off the heat.
• Pat the scallops with a paper towel. Sprinkle salt and pepper on top (about 1/4 tsp of each if you’re not sure about sprinkling)
• Bring a frying pan to medium heat
• Add butter and olive oil and wait for it to start to bubble.
• Add scallops to the pan and cook for 2 minutes per side. Remove from the heat and pan so that they do not continue to cook.
• Add a large spoon of risotto to a plate. Top with scallops, green onions, and melted butter* if you are being extra fancy.

*Note: To make a little healthier, I poured a ring of olive oil around the risotto instead of melted butter.  I also roasted some asparagus as a side.

This is a GF Mug shortcake topped with macerated strawberries and whipped cream.
1 TBL unsalted butter
5 TBL Pamela's baking mix
3 TBL sugar (divided)
1/4 Cup of milk
1/4 tsp vanilla
Strawberries
1 tsp lemon juice
Whipped cream 

​Place butter in microwave safe mug and place in the microwave until melted (approx 45 seconds)
In another bowl, combine cut up strawberries, lemon juice and 2 TBL of the sugar.  This will bring out the juices of the strawberries.  Remove mug from microwave.  Add the remaining ingredients (including 1 TBL of sugar) and stir until everything is combined.  Place mug back into microwave for 1-1/2 minutes.  Remove and let cool slightly.

Slide a knife around the cake and place the shortcake on a plate/bowl.  Cut in hald and place half the strawberries on top.  Cover with remaining shortcake and more strawberries.  Dollop whip cream on top and enjoy!

I was so excited when I ordered English Muffins from Katz bakery during the pandemic along with a lot of other unhealthy options (donuts and pies -in order to get free shipping).  they were delicious and learned that I could once again enjoy this treat from my past.  However, both the cost (4 muffins for $6) and lack of freezer space became an issue.  So I found this recipe online.  I even bough the exact flour from the company so I knew they would come out correct.  Instead of dairy milk, I used oatmilk, and I was happily surprised that they came out pretty good.  I could have used a larger cookie cutter however.  they came out kinda small and made 17 instead of 12 like the recipe said.  (They tend to shrink in as they rise). Here is that recipe (thanks to Naomi at Betterbatter.org):

INGREDIENTS4 c (560g) Better Batter Gluten Free flour,  plus more for dusting
2 c milk or df sub
1 tsp white vinegar
1 tsp molasses
3 tbsp butter or shortening
1 1/2  tsp salt
1 tbsp sugar
2 large eggs, lightly beaten OR 1/2 c aquafaba
1 tsp baking soda (optional)
2 1/4 tsp active dry or instant yeast (1 pack)
Wide mouth canning jar lids or circle cookie/biscuit cutters
Heavy Skillet and cookie sheet.
INSTRUCTIONSPlace the milk or DF sub, vinegar, molasses, and butter or shortening in a small microwave safe bowl and heat just until the butter or shortening melts, stirring well. If making on stove, heat in a small saucepan – just until fat melts – stirring well. Place into a larger mixing bowl.
Add remaining ingredients to the liquid mixture, and stir or beat until evenly combined – this is easiest with a stand mixer, and should take about 4 minutes. The dough will be very soft – about the consistency of drop cookie or biscuit dough.
Lightly coat all sides with additional flour and roll the dough out to about 1/2 to 1 inch thickness – the height of a canning jar lid.
Cut out as many circles of dough as you can, placing them on a floured surface to rise – you might need to roll out the dough again to make the scraps into muffins – make sure to take as much flour off as you can.
Allow the muffins to rise for 20 minutes.
Meanwhile heat oven to 325 degrees, and heat a heavy skillet on medium high heat.
Place a few muffins at a time on the hot skillet and cook for 3-5 minutes each side (I find it takes 4 minutes), or until puffed, with golden brown top and bottom.
Transfer the muffins to cookie sheet and bake at 325 for about 12 minutes. Allow to cool completely.
To split and make ‘nooks and crannies’ – be sure to use a fork. Push the tines of the fork into the muffin on the center seam all the way around. This will ensure you get a good separation.

To store - freeze and then reheat in microwave before splitting them with a fork, or else they will get crumbly.

Use these for eggs benny, mini pizzas, egg mcmuffins or just with some butter and jelly!

So I was looking for a change of pace.  We had been working at home for the past 3 months due to the COVID-19 pandemic.  There are just so many muffins, pancakes and omelets that you can make before it starts feeling monotonous.  So, I searched through Pinterest for inspiration and came upon a variety of hash recipes.  Normally my hash consists of leftovers from a New England Boiled Dinner (corned beef and cabbage) or an amazing copy of the crab hash served at Neros in Caesars AC.  But I didn't have the corned beef or the crab.  So, I created this vegetarian hash, with amazing flavors that are both delicious and healthy.  Start your day with an abundance of vegetables topped with an egg served the way you like it.  I prefer once over medium.
​
Ingredients:
1 sweet potato - peeled and cubed (small)
2 cups chopped cubed red or yellow (or both) - skin on
1/2 cup chopped onion
1 chopped red pepper
2 cups chopped spinach
1 cup chopped broccoli
1 tsp Turmeric
salt and pepper to taste
1 Tbl olive oil
​1 Tbl butter

In pan, melt the butter with the olive oil.  Add the potatoes, onion and pepper.  Cook, stirring often, until potatoes are brown and onions are translucent.  Add the broccoli and spinach and 2 Tbl of water to the pan and cover.  This will help remove some of the potato that may have stuck to the pan and soften the broccoli.  Cook for 5 minutes covered and then remove the cvover and continue to cook untilm all of the vegetables are done.  Season with turmeric, salt and pepper.  Divide onto 4 plates and top with your favorite fried egg.  Enjoy!

​

One of my favorite vacations was to the islands of Greece, especially Mykonos.  Not only was it the most relaxing vacation ever, I just couldn't get enough of the delicious food.  Ever since that trip, spanikopita, yogurt with fruit and feta were staples in my house.  The only olive oil I like is Greek.  So, you can imagine how frustrating it has been since I could no longer have wheat in my diet - no more spinach pies??  As a teacher, I don't have a whole lot of time to make the filo from scratch, although my favorite GF chef has posted one HERE.  I did, however, substitute the filo with a GF pastry I found at the grocery store.  The results were pretty good.  Not flaky and buttery like the real thing, but pretty close.  I made them once in a 9 X 13, but decided to use my handy dandy Pampered Chef Cut 'n Seal to make little spinach pies. Here is the recipe:

1 package Gee Free Puff Pastry - thawed
2 Tbl olive oil (Greek of course)
1 large package (Costco size) of organic baby spinach
1 small onion (I used 1/2 of a large) - chopped small
1-2 cloves of garlic - minced
1 tbl fress dill (or 1 tsp dried)
1/3 cup crumbled feta cheese
Salt and Pepper to taste
1 egg
​1 tbl milk

In a skillet (I use my Le Creuset small oval dutch oven), saute the onion and garlic in the olive oil.  When translucent, add the spinach in batches.  Cook until it is all wilted.   Add the dill and the feta and remove from heat.  Let cool slightly.  Using a paper towel, try to absorb some of the excess moisture (otherwise your pies will be soggy.  
Roll out the dough between 2 pieces of parchment paper.  It should be 2 mm thick approximately.  Cut circles of dough for the bottoms (I was able to make 18 pies).  Keep rolling until you have 24 - 36 circles. Place half of the circles on silicone mat in sheet pans.  Put a dollop (approx 1 heaping Tbl ) in center of each circle.  Place the other circle on top and use the press to seal the edges (You can also do this with a fork).  Beat the egg with the milk and brush over the tops of the pies.  Cut a small slit in the top of each pie to allow steam to escape.  Bake for 25-30 minutes at 400 degrees.  Enjoy with a greek salad or try roasted beets with sauteed beet greens.

I found a wonderful vegan recipe online but did not have a lot of the ingredients so I decided to experiment, making these muffins even more healthy than the original recipe.  

Mix together these ingredients in one bowl:
2 eggs
1/4 cup grapeseed oil
1 mashed ripe banana
1/4 cup maple syrup
1 grated apple (peeled)
1/2 cup coconut sugar
`1/2 cup unsweetened oat (or almond) milk

In another bowl, whisk together:
1-1/2 cups Pamelas Baking Mix
dash of salt
1/2 tsp cinnamon
1 tsp baking soda
​2 packages Soulful Project Hearty Grains and Seeds (or 2/3 cup of regular package)
2 carrots grated (approx 1 heaping cup)
1/4 cup chopped walnuts (optional topping)

Combine both dry and wet ingredients together.  Let sit 5 minutes.  In the meantime, line cupcake tins with silicone liners.  This recipe made 14 regular sized muffins for me. Fill liners to the top.  Bake at 350 degrees for 30-35 minutes (until bounces back when pressed).
Remove muffins (with liners) from pan and let cool for at least 15 minutes.  Carefully remove from liners.  Enjoy!