1. In a large saucepan, melt the Butter over medium-low heat. Once Butter is melted, add the Onions, Carrots and Garlic; cook until the Onions are translucent and soft (about 3-5 minutes).
2. Add the Broccoli, Chicken Broth and Seasonings to the Onion mixture and cook over low heat until the Broccoli has softened ~ about 15 minutes.
3. Next, using either an Immersion Blender, Regular Blender or Food Processor, thoroughly blend the cooked Vegetable/Broth mixture; set aside in the large saucepan over Low heat.
4. Meanwhile, in a small/medium bowl, combine the GF Flour blend and Milks using a whisk to thoroughly blend; Add this mixture to the Vegetable/Broth mixture in the large saucepan.
5. Increase the temperature to Medium/Medium-Low and bring to a boil, while whisking continuously; once the mixture has thickened (about 5 minutes), remove from heat and add the Shredded Cheddar.
6. Serve with your favorite GF Bread and Enjoy!

The Pasta:

1. In a large pot, cook the pasta according to the package instructions for al dente; reserve 1/2 cup pasta water for the sauce before draining the rest of the water; set the pasta aside in a colander & keep the large pot available for cooking the sauce, etc.

The Vegetables:

1. Preheat oven to 425 degrees.
2. Line a large baking sheet with foil and lightly spray with non-stick cooking spray; set aside.
3. While the Pasta is cooking, cut up all of the vegetables into bite-size pieces and place them into a large bowl. *This step can be done ahead of time, if desired (just keep veggies refrigerated until ready to use).
4. Add the Olive Oil and spices to the vegetables in the bowl and toss to thoroughly coat; spread the veggies evenly onto the prepared baking sheet and bake for 15-18 minutes or until veggies are tender.

The Lemon-Butter Sauce:

1. Using the same pot that you used to cook the pasta, add the butter, lemon zest, lemon juice and garlic; cook over medium-low heat until the butter is completely melted and the garlic becomes fragrant (about 2 minutes).
2. Add the cooked Pasta, the reserved Pasta Water and the roasted vegetables to the Lemon-Butter mixture, tossing until thoroughly coated.
3. Next, add the Basil, 1/2 cup Parmesan and Salt (to taste); toss to combine.
4. Serve with freshly-grated Parmesan and fresh chopped Basil, if desired.
5. Oh, so yummy! Enjoy 🙂

1. While the bacon is cooking, begin making the BBQ Ranch Dressing.

The BBQ Ranch Dressing:

1. In a medium-size bowl, whisk together all of the dressing ingredients, except for the Buttermilk.
2. Once all of the ingredients are thoroughly combined, add the Buttermilk 1/4 cup at a time until desired consistency is reached. Reserve any leftover Buttermilk in the refrigerator to add to the dressing later, as it will thicken over time.
3. Cover and refrigerate the dressing until ready to use.

The Salad:

1. In a very large bowl, place all of the salad ingredients, except for the Pico de Gallo, and gently toss to mix (reserve some of the Cheese and Onions for toppings).

Putting it All Together:

1. To serve the salad, you can set up a station with the large salad bowl as center stage with the Bacon served in a side bowl (for non-bacon-eaters), as well as the Pico de Gallo and any other toppings that you want to serve separately. You can also serve the BBQ Ranch Dressing separately or sparingly toss on the salad, so individuals can add more if desired 😉

Baking the Spaghetti Squash:

1. Preheat Oven to 400 degrees. Place rack in center position.
2. Cut the Spaghetti Squash in half, lengthwise, scrape out the seeds and loose stringy innards and place facedown in a deep baking dish.
3. Add enough water to cover the bottom of the dish by about 1/2 inch.
4. Bake for about 35-40 minutes, or until the squash is soft (depends on the size of the squash).
5. Remove the squash from the oven and set aside to cool enough to handle.
6. Reduce oven temperature to 250 degrees.
7. When the squash is cool enough to handle, hold it over a large, ovenproof bowl/dish and scrape out the flesh from the top to the bottom using the tines of a fork. Cover the dish with foil and place it in the oven to keep hot while you prepare the topping.

Making the Caper & Tomato Topping:

1. In a large, nonstick skillet, heat the Olive Oil and Garlic over Medium Heat for about 2 minutes.
2. Next, add the Capers, Tomatoes and Oregano and continue cooking for another 2 minutes.
   
3. Remove from heat and add a few pinches of Salt and Pepper to taste.
4. Spoon desired amount over the prepared Spaghetti Squash and watch it disappear!
   

1. Add all of the chopped ingredients to a large mixing bowl and gently toss with the Lime Juice and seasonings to taste. If not serving immediately, wait to cut up the Avocado right before serving so it doesn’t brown. Cover tightly with plastic and refrigerate until ready to serve.
2. So yummy over Salmon!
   

1. Preheat oven to 450 degrees.
2. In a very large bowl, combine all of the cut Vegetables and Olive Oil; Toss until thoroughly mixed and coated with the Oil.
   Note: add the garlic now if adding
3. Evenly spread the Vegetable mixture onto a large baking sheet and sprinkle with the Kosher Salt and Pepper to taste.
   
4. Bake for 30-45 minutes on the center rack until tender, stirring several times during the roasting process to cook evenly.
   
5. Serve over Rice, Quinoa, Couscous, Pasta, Baked Potato…or as a Side Dish for your favorite protein. We often pair with Salmon and it’s delicious!!!
   

1. In a medium-size bowl, combine all of the Marinade ingredients mixing well; set aside.
2. Place the bite-size Cauliflower pieces into a large resealable plastic bag.
3. Pour the Marinade into the bag with the Cauliflower and close bag securely. Smoosh the Cauliflower around in the marinade to evenly coat. Refrigerate for at least 2 hours.
4. Meanwhile, combine the GF Flour, Paprika, Pepper and Parmesan Cheese in a large bowl, mixing well.
5. Once the Cauliflower has finished marinating, melt the butter in a large non-stick skillet over medium heat.
6. Using a slotted spoon, transfer the Cauliflower pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the Cauliflower pieces with the GF Flour mixture.
7. Once the Cauliflower pieces are ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the Cauliflower around for about 1-2 minutes, allowing the pieces to turn golden brown and lightly crispy. Gently flip the Cauliflower pieces over to cook all sides…you may have to reduce the temperature to prevent burning. Test a piece after about 5 minutes to see if it’s done (softened) – I usually cook mine for about 8-10 minutes.
8. Serve with a fresh salad and your choice of protein….yummy! 🙂

1. Preheat oven to 375 degrees.
2. Grease a 2-quart casserole dish; set aside.
3. In a large skillet, heat the Oil and Butter over medium heat until the butter is melted.
4. Saute the thinly sliced Squash and Onion until both are soft. Sprinkle with the Salt and Pepper.
5. Transfer the Squash and Onion to the prepared casserole dish and add the Parmesan, Cheddar and Sour Cream. Mix gently until well combined.
6. Sprinkle the Bread Crumbs evenly over the top.
   
7. Bake for about 30 minutes or until bubbly and the top is a light golden brown.
   
8. Serve with a fresh green salad and your favorite protein….pairs lovely with the Maple Glazed Salmon!
   

1. In a medium bowl, gently combine all of the ingredients until well mixed. Refrigerate until ready to serve.
2. Serve on top of your favorite meat or veggie. It is wonderful with Salmon, Turkey Burgers and Baked Potatoes!
   

1. Preheat oven to 400 degrees.
2. Gather the ingredients.
3. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
4. Rinse Asparagus in cold water and pat dry with paper towels.
5. Spread the Asparagus onto the prepared baking sheet in a single layer. Drizzle or brush (I brush to coat more evenly) the Olive Oil over the Asparagus. Sprinkle with Kosher Salt and Pepper, coating evenly.
6. Bake the Asparagus for about 8-10 minutes on the middle rack.
7. While the Asparagus is baking, mix the Garlic and Grated Parmesan together in a small bowl.
8. Sprinkle the Garlic-Parmesan mixture evenly over the Asparagus. Bake for another 5-7 minutes, or until Parmesan Cheese is melted.
9. Sprinkle more Shredded or Grated Parmesan over the Asparagus and serve with your favorite dish! Yummy 🙂