Armadillo Platter

Armadillo Platter

Cashew Cilantro Pesto

Cashew Cilantro Pesto

1/2 cup raw unsalted cashews chopped fine
2 garlic cloves minced
1 inch ginger peeled and chopped fine
1 lime or lemon zested then juiced
1/2 cup olive oil
1 tablespoon sesame oil
1/2 teaspoon Mrs. Dash
1/4 teaspoon red pepper flakes
1 bunch of cilantro leaves

Amount of olive oil will depend upon how much cilantro leaves you use. Blend in order listed and serve over pasta or protein of your choice.

Red Oak

Red Oak

Scalloped Cabbage

Scalloped Cabbage

1 whole cabbage shredded, minus core
1 onion diced small and sauteed
2 tablespoons of gluten free flour
2 tablespoons butter
1 cup milk
1 cup cheese of your choice
3/4 cup gluten free bread crumbs
1 teaspoon Mrs. Dash
1 teaspoon1 fresh thyme leaves
1 teaspoon sweet paprika

Shred cabbage and precook in hot water till al dente. then drain well and set aside. Sauté onions till translucent and stir into cabbage mixture along with herbs and spices. Coat an 8 x 8 inch baking dish bottom and sides with olive oil and pour in cabbage mixture. Meanwhile melt butter, add flour and milk then cheese. I used a combo of shredded cheddar 1/2 cup, 1/4 cup mozzarella, and 1/4 cup blue cheese. That way I could use up what I had on hand in the cheese drawer. When cheese is melted pour mixture over cabbage mixture and then sprinkle bread crumbs on top. Bake at 350 F for half an hour. Let cool for half an hour before serving. I can't explain it but the blue cheese makes it taste like it has a bit of nutmeg in it. Or perhaps it is the combination of the spices. Any it was so delicious, just a few steps to achieve the perfect bite.