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.

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.

Of course, that's a lot of gluten - between the pasta and the breadcrumbs in the meatballs and brasciole. So after a lot of trials and errors, I finally came up with a pretty-close-to-the-family-recipe version.  Brasciole recipe is from Giada DeLaurentis.  I just use Aleia's GF Fuggedaboutit! Italian Bread Crumbs (the best I have found!) and omit the sauce since I make my own version.  The meatballs are a combination of Organic Ground Beef and Pork (1 pound each) combined with 1/2 cup of the same GF  bread crumbs, and 1 egg(combined with 1/3 cup milk).  Roll into balls and bake for 25 minutes on a Silicone lined baking sheet.

Before browning the brasciole, I brown the Italian Sausage (I prefer sweet) in my 3 quart Le Cruset pot, and place them in  a slowcooker with the meatballs.  I brown the brasciole in the same pot, place it on top of the meat in the slowcooker and then do the deglazing with the wine (I used red instead of white).  I then add 2-3 cloves of garlic, finely chopped, 2 teaspoons of oregano and a tablespoon of basil.  After cooking for about a minute, I add 3 cans of crushed tomatoes (I prefer Muir's with basil).  Let this simmer for 5 minutes and then pour over the meat.  Cook on low in the slowcooker for 7-8 hours.  Serve over GF pasta (still working on the best pasta for this, but I have used the gluten free penne from Barilla, Ronzoni and this hard to find pasta from Italy (La Fabbrica Della pasta Senza Glutine).  The last one is expensive, but is the closest to regular pasta.  Place a dollop of ricotta cheese on top and some freshly grated parmesan before serving.  I serve this often times with a Caprese salad - Fresh mozzarella and tomato slices alternated with some balsamic glaze, pesto and basil drizzled on top.  My family doesn't really notice a difference and  I don't even miss the bread!!