recipe two

These high-protein sandwiches are a wonderful plant-based meal that can be prepped ahead for a quick and easy lunch. Not a fan of tempeh or can’t eat soy? Swap it out for a can of chickpeas or cooked ground turkey!

Asian-Inspired Crumbled Tempeh Sandwiches

Ingredients

For the tempeh:

1 block tempeh
2 tablespoons peanut butter
1 tablespoon gluten-free tamari
1 teaspoon hot sauce, optional
Juice of 1 lime
1 teaspoon ground ginger
Gluten-free bread, for serving

For the kale & cabbage:

2 cups kale, torn into pieces
2 cups shredded cabbage
1 tablespoon lemon juice
1 tablespoon rice wine vinegar
1 tablespoon olive oil
½ teaspoon gluten-free tamari
Kosher or fine sea salt, to taste
Freshly ground black pepper, to taste

Directions

Crumble tempeh with your hands into a bowl. Add peanut butter, tamari, hot sauce, lime juice, and ginger. Stir to combine.

In a separate mixing bowl, combine kale and cabbage. Top with lemon juice, vinegar, oil, and tamari. Massage gently with your hands, taste, and add salt and pepper, if needed.

Assemble the sandwiches with a layer of crumbled tempeh, then top with the kale and cabbage mixture, and enjoy!

Servings

Makes 3

Written by Alyssa Rimmer

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This soup takes minutes to prepare and is hearty enough for a full meal when you serve it with some crusty gluten-free French bread.

This recipe was part of a “cook once, eat twice” spread in the magazine that offered ways to repurpose your leftovers from one recipe to another. To see where the leftovers used in this recipe came from, check out this Mozzarella-Stuffed Meatball Subs recipe.

Family Favorite Meatball Soup Recipe

Ingredients

3 tablespoons olive oil, divided
1 medium sweet onion, chopped
3 carrots, thinly sliced
2 garlic cloves, minced
2 (32-ounce) containers chicken broth
5-6 tablespoons fresh lemon juice
2 teaspoons fresh lemon zest
3 tablespoons roughly chopped fresh basil
Leftover meatballs
1½ cups cooked rice
½ teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
¼ cup freshly grated Parmesan cheese
½ cup fresh flat leaf parsley leaves
Gluten-free French bread, for serving

Directions

Heat oil in a Dutch oven or stockpot. Sauté onion and carrots over medium-high heat for 3-5 minutes or until tender. Add garlic and cook for 1 minute. Stir in broth, lemon juice, lemon zest, and basil, and bring to a low boil. Lower to simmer and let cook 10 minutes, stirring occasionally.

Add meatballs and simmer for 5-7 minutes or until warmed through. Add cooked rice, salt, and pepper. Top with cheese and parsley. Serve with toasted French bread, if desired.

Servings

Serves 4

Written by Kim Maes

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This pizza takes just a few minutes to throw together and is a perfect combination of savory and sweet – a hit with both kids and adults alike!

This recipe was part of a “cook once, eat twice” spread in the magazine that offered ways to repurpose your leftovers from one recipe to another. To see where the leftovers used in this recipe came from, check out this Slow Cooker Pulled Pork Sandwiches with Red Cabbage & Carrot Slaw recipe.

Pizza with Pulled Pork, Pineapple, Jalapeños & Arugula Recipe

Ingredients

1 cup gluten-free barbecue sauce
2 prepared gluten-free pizza crusts
5 ounces mozzarella cheese, grated
1 green onion, sliced
1 cup leftover pulled pork
½ cup fresh or canned pineapple (drained), chopped
1 jalapeño, thinly sliced (remove seeds for less heat)
1 cup arugula, roughly chopped

Directions

Preheat the oven to 400°F.

Spread barbecue sauce over pizza crusts, cover with cheese, and sprinkle on green onions, pork, pineapple, jalapeño, and arugula.

Bake pizzas directly on the oven rack for 8-11 minutes, until cheese is bubbly. Serve with a side of the leftover slaw from the evening before.

Servings

Serves 4

Written by Kim Maes

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With the surprise of melted mozzarella inside, everyone loves these meatballs. And with only two ingredients for the meatballs, they’re so easy to throw together!

This recipe was part of a “cook once, eat twice” spread in the magazine that offered ways to repurpose your leftovers from one recipe to another. To see what you can do with the leftovers from this recipe, check out this delicious Family Favorite Meatball Soup recipe.

Mozzarella-Stuffed Meatball Subs Recipe

Ingredients

2 pounds bulk Italian sausage
8 ounces fresh mozzarella pearls
1 tablespoon olive oil
1 yellow onion, finely chopped
2 garlic cloves, minced
1 (24-ounce) jar gluten-free marinara sauce
½ teaspoon red pepper flakes
1 cup fresh basil, roughly torn or chopped
4 gluten-free French bread rolls or loaves, warmed or toasted

Directions

Preheat the oven to 400°F.

Divide sausage into 32 even portions and place a mozzarella ball in the center of each. Mold sausage around the mozzarella ball until cheese is completely covered. Place, spacing evenly, on parchment lined baking sheets.

Bake for 15 minutes, or until no longer pink in the center.

While meatballs are baking, heat oil in a pan. Add onion and sauté for 2-3 minutes. Add garlic and cook for 2 minutes. Add marinara sauce and red pepper flakes and let simmer for about 15 minutes.

When meatballs are finished, add half of them to the pan and reserve the remaining meatballs for the next evening’s meal. Add half the fresh basil and let simmer on low for 10 minutes.

To assemble the subs, place 2-3 meatballs and sauce in each roll or loaf, top with remaining fresh basil, and serve.

Servings

Serves 4 (with leftovers)

Written by Kim Maes

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Salmon on Rosemary Shortbread Recipe

Ingredients

1 ounce corn flour
1 ounce rice flour, plus more for rolling
1 ounce potato starch
6 tablespoons olive oil
3 tablespoons water
⅓ teaspoon kosher or fine sea salt
½ teaspoon dried rosemary
6 tablespoons cream cheese
Kosher or fine sea salt
Freshly ground black pepper
5 slices smoked salmon, cut in half
1 handful fresh mint leaves

Directions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Sift the flours and starch into a medium bowl. Add oil and water and mix with your hands just until the dough forms. Season with salt and rosemary.

Place the dough on floured parchment or waxed paper. Roll out to ¼-inch thick, flouring the dough as needed. Cut out small squares (around 2 inches), and transfer to the baking sheet. Bake for 15 minutes, until golden brown. Let cool completely on a wire rack.

When ready to serve, spread 1 teaspoon cream cheese on each shortbread and season with salt and pepper. Top with smoked salmon and garnish with mint leaves.

Servings

Makes about 10

Written by Natalia Mantur

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This is one of our family’s favorite ways to use up leftovers. You can be creative and add whatever you have on hand. The following is our preferred combination of mix-ins, but feel free to use whatever sounds good to you.

This recipe was part of a “cook once, eat twice” spread in the magazine that offered ways to repurpose your leftovers from one recipe to another. To see where the leftovers used in this recipe came from, check out this Citrus Marinated Skirt Steak with Grilled Asparagus & Jasmine Rice recipe.

Steak Burrito Bowls Recipe

Ingredients

1 lime, juiced, divided
½ cup cilantro, roughly chopped, divided
2 cups leftover jasmine rice
Leftover citrus skirt steak, very thinly sliced
2 cups frozen corn, thawed and drained
1 avocado, thinly sliced
2 cups romaine lettuce, thinly sliced
1 cup black beans, rinsed and drained
1 cup Mexican cheese blend, shredded
½ teaspoon kosher or fine sea salt
1 cup gluten-free salsa
½ cup sour cream, optional

Directions

In a large mixing bowl, mix half of the lime juice and half of the cilantro into the leftover rice. Add steak, corn, avocado, lettuce, black beans, and cheese. Top with the remaining lime juice, remaining cilantro, and the salt. Toss all ingredients together.

Divide between 4 serving bowls and serve with salsa and sour cream (if using) on the side.

Servings

Serves 4

Written by Kim Maes

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This pulled pork cooks all day, so once you prepare it, you can forget it. It makes a large amount, so it’s perfect for leftovers or for feeding a crowd.

This recipe was part of a “cook once, eat twice” spread in the magazine that offered ways to repurpose your leftovers from one recipe to another. To see what you can do with the leftovers from this recipe, check out this delicious Pizza with Pulled Pork, Pineapple, Jalapeños & Arugula recipe.

Slow Cooker Pulled Pork Sandwiches with Red Cabbage & Carrot Slaw Recipe

Ingredients

For the sandwiches:

½ cup apple cider
1 cup gluten-free barbecue sauce, divided
2 garlic cloves, peeled and quartered
1 red onion, peeled and sliced into ¼-inch slices
1 (3-pound) pork shoulder/butt
1 loaf gluten-free bread

For the slaw:

4 cups red cabbage
1 cup shredded carrots
½ cup apple cider vinegar
2 tablespoons sugar
2 teaspoons crushed red pepper flakes
2 dashes hot pepper sauce
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper

Directions

Pour apple cider and ½ cup barbecue sauce into a 5- or 6-quart slow cooker and stir until combined. Add garlic, onion, and pork. Cook on low until meat is very tender and shreds easily with a fork, about 7-8 hours.

While the meat is cooking, combine all slaw ingredients in a large bowl and mix. Refrigerate at least 30 minutes, but preferably 3-4 hours.

Once the meat is done, shred with two forks and add remaining ½ cup barbecue sauce. Toast bread slices. Place meat on top of one slice of bread, add slaw, top with remaining bread slice, and serve.

Reserve at least 1 cup of pulled pork for meal 2. The slaw is also still good the following day.

Servings

Serves 4 (with leftovers)

Written by Kim Maes

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These patties are a hit with the kids. They are a great way to use up leftover chicken (or any meat/poultry) and are packed with protein and nutrients. Serve with a big salad for a full meal.

This recipe was part of a “cook once, eat twice” spread in the magazine that offered ways to repurpose your leftovers from one recipe to another. To see where the leftovers used in this recipe came from, check out this Easy Roasted Chicken & Vegetables recipe.

Chicken, Vegetable & Rice Patties Recipe

Ingredients

3 cups jasmine rice, cooked
2 cups leftover roasted chicken, roughly chopped
1-2 cups leftover vegetables, roughly chopped
3 spring onions, finely sliced
2 cups grated mozzarella cheese, divided
3 eggs, lightly beaten

Directions

Preheat the oven to 400°F. Lightly grease the cups of a 12-cup muffin pan.

In a large bowl, add cooked rice, chicken, vegetables, onions, half of the cheese, and eggs. Mix well.

Spoon mixture into each muffin cup to ¾ full. Top each with remaining half of cheese.

Bake for about 15 minutes until the tops begin to turn golden brown and cheese is melted. Remove from oven and let sit in the pan for a few minutes. Loosen the edges with a knife and remove; place on a plate to cool slightly.

Servings

Makes 12 patties

Written by Kim Maes

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Spring Breeze is a perfectly sweet cocktail to enjoy during these lovely months. The mixture of chilled juices along with vodka and amaretto will give you a spring in your step and have you ready for anything the season brings.

Spring Breeze Cocktail Illustration

Spring Breeze Cocktail Recipe

Ingredients

1 ounce vodka
2 ounces cranberry juice
½ ounce amaretto
1 ounce pineapple juice

Directions

Pour ice and all ingredients into a shaker and shake well. Strain into a martini glass and serve.

For a non-alcoholic version, omit the vodka and switch the amaretto for orgeat syrup.

Servings

Makes 1 cocktail

**Disclaimer: Always check with alcohol manufacturers first to find out if there is any gluten used in processing.**

Written by Jennifer Peñas
Watercolor illustration by Erin Rogers Pickering

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Grilled Nectarines, Prosciutto & Mozzarella Skewers Recipe

Ingredients

2 medium nectarines
1 tablespoon olive oil, divided
16 mini mozzarella balls (bocconcini), drained in a colander
16 slices prosciutto
Kosher or fine sea salt
Freshly ground black pepper
Fresh mint leaves, for garnish

Directions

Cut each nectarine in half, remove the pit, then cut each half into 4 slices. You should have 16 wedges total.

Heat a large grill pan over high heat. Add 1 teaspoon of olive oil and grill both sides of the nectarines for 1 minute until just warmed, but still firm. Alternatively, you can grill the nectarines directly on the grill. Remove from heat and set aside to cool.

Thread the nectarine pieces, followed by mozzarella balls and prosciutto onto cocktail sticks or skewers. Repeat until all the ingredients are used, then season with salt and pepper. Drizzle with olive oil before serving and garnish with mint leaves. Serve at room temperature for best flavor.

Servings

Makes 16

Written by Natalia Mantur

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