Gluten Free Three Cheese Eggplant Bake

Ingredients:
1 eggplant, cut crosswise into 1/2-inch-thick slices
1/2 cup extra-virgin olive oil
1 yellow or Spanish onion, chopped
2 to 3 cloves garlic, minced
3 to 4 tablespoons sun-dried tomatoes
4 to 6 cups spinach leaves
2 tomatoes, cut into wedges
2 cups tomato sauce
1 cup ricotta cheese
1 cup shredded whole-milk mozzarella cheese (4 ounces)
1/2 cup grated Parmesan cheese (2 ounces)
4 to 5 fresh basil leaves, chopped

Preheat the oven to 325.

1.  Place the eggplant slices in a baking pan.  Brush both sides of the slices with most of the oil, reserving about 2 tablespoons.  Bake for 20 minutes.  Remove the eggplant but leave the oven on.
2.  Heat the remaining 2 tablespoons oil in a large skillet over medium heat.  Add the onion, garlic, sun-dried tomatoes, and spinach and cook until onion softens.
3.  Scatter the tomato wedges over the eggplant.  Spread the spinach mixture on top.  Top the spinach with the tomato sauce.
4.  Mix together the ricotta and mozzarella cheeses in a bowl.  Spread the cheese mixture over the tomato sauce and sprinkle with the basil.  Sprinkle the Parmesan cheese over the top.
5.  Bake uncovered until bubbling and the cheese is melted, about 30 minutes.

Gluten Free Banana-Blueberry Muffins

Ingredients:
2 cups ground almonds
1/4 cup ground flaxseed
Sweetener equivalent to 3/4 cup sucrose (or 1/4 cup turbinado sugar)
1 teaspoon baking powder
dash sea salt
1 ripe banana
2 large eggs
1/2 cup sour cream or coconut milk
1/4 cup walnut oil, coconut oil or extra-light olive oil
1 cup blueberries (fresh or frozen)

Preheat oven to 325.  Grease 12-cup muffin tin.

1.  Combine almonds, flaxseed, sugar, baking powder and salt.
2.  In a separate bowl, mash banana until smooth.  Stir in eggs, sour cream or milk and oil.  Add mixture to almonds and mix thoroughly.  Fold in blueberries.
3.  Bake 45 minutes.  Cool thoroughly.

Brussels Sprouts Roasted on the Stalk

1 brussels sprouts stalk

3/4 cup maple syrup

1/4 cup olive oil

fresh black pepper

sea salt

cling wrap

Preheat oven to 350.

Trim sprouts.

Rinse well with water.

Wrap in cling wrap.

Heat in microwave for 4-5 minutes.

Whisk maple syrup & olive oil together.

Place stalk on a roasting pan.

Pour maple syrup mixture over & season with S & P.

Roast for 45 minutes or until sprouts fork tender.

Apple Cider Sangria

1 bottle pinot grigio
2 1/2 cups fresh apple cider
1 cup club soda
1/2 cup ginger brandy
3 honey crisp apples, chopped
3 pears, chopped

Stir all together and refrigerate for 1 hour or more.

Artichoke Spinach Dip

Ingredients:
1 1/2 oz. artichoke hearts, drained
10 oz. bag fresh spinach
3/4 cup mayonnaise
3 tbsp. lemon juice
1/2 tsp. grated lemon rind
Tabasco, to taste
Salt & pepper

Directions:
1.  Chop artichoke hearts in food processor fitted with a steel blade.  Set aside.
2.  Wash spinach well.
3.  Blanch in boiling water, drain, squeeze dry and chop in food processor.
4.  Add chopped artichoke hearts and remaining ingredients and process until blended.
5.  Prepare 1 day in advance.  Serve with vegetable sticks.

Texas Brisket

1 large beef brisket (4-7 lbs.)
1 pot of double strength coffee

SAUCE:
2 cups ketchup
10 oz. cola
1/4 cup Worcestershire sauce
3 tbsp. brown sugar
2 tbsp. liquid smoke
2 tbsp. mustard
1/4 tsp. tabasco

Place brisket in crockpot.  Pour coffee over brisket and cover tightly.  Cook all day.

Remove brisket and trim fat.  Shred beef and place in baking dish.  Combine ingredients for sauce (the sauce can be prepared ahead of time) and pour over meat.  Cover dish with foil.  Bake at approximately 300 degrees for about 30-40 minutes --- only long enough to make sure sauce and dish are heated through --- OR --- shred beef above, clean out crockpot and dispose of coffee liquid, then put shredded brisket and sauce back in crockpot on low until heated through and ready to eat.