1. Gather all of the ingredients.
2. In a large pot, bring water to a boil and add the Broccoli, cooking for just about 3 minutes (you want the broccoli to be just tender and bright green). Remove broccoli from the boiling water (do not discard water) with a slotted spoon and place in a large bowl; set aside.
3. Add the GF Pasta to the boiling broccoli water and cook as instructed on the package. Drain, rinse and add to the reserved Broccoli in the large bowl; set aside.
4. Note: I usually start this step while the pasta is cooking 😉
   In a very large, non-stick skillet (3.5-4 qt) melt the 2 Tbsp butter over medium-low heat.
5. Once the butter is melted, add the chopped onions and cook until translucent.
6. Next, add the bite-size Chicken pieces and Black Pepper; cook until no longer pink (about 8-10 minutes).
7. Add the 3 Tbsp GF Flour blend and the 2 Tbsp Dijon Mustard to the Chicken and Onions; stir to evenly coat.
8. Next, add the 2 Cups of Milk and bring to a low boil, stirring often to prevent clumping; cook until the sauce begins to thicken (usually about 3-5 minutes).
9. Reduce the temperature to Low and add the Pasta and Broccoli to the Chicken mixture, stirring to mix well.
10. Add the shredded Swiss Cheese and Ham; mix until cheese is completely melted.
    
11. Serve with or without the GF Bread Crumbs sprinkled on top and Parsley. Yummy!!!

The Soy Sauce Mixture:

1. In a small bowl, whisk together the Bragg Liquid Aminos (or Soy Sauce), Rice Vinegar, Worcestershire Sauce, Light Brown Sugar, Canola Oil and Ginger; Set aside.

The Chicken & Veggies:

1. In a large non-stick skillet, heat the 3 Tablespoons of Canola Oil over medium heat.
2. Once the oil is shimmering, add the chicken, sprinkling with salt and pepper, and saute until thoroughly cooked (about 5 – 8 minutes).
3. Remove the cooked chicken with a slotted spoon and place in a large bowl; set aside.
4. Reduce the temperature to medium-low, add the Garlic, Bell Pepper, and 2 Tablespoons Ginger to the same skillet; cook for about 2 minutes, keeping Peppers crisp. (Note: if you’re adding Broccoli or Snow Peas, do so now)
   
5. Next, add the Sherry and stir thoroughly with the juices and Garlic-Peppers-Ginger mixture.
6. Add the Soy Sauce Mixture that you set aside earlier to the skillet and bring to a boil (about 1 minute).
7. In a small bowl, whisk together the Cornstarch and 1/4 Cup Bragg Aminos to make the slurry; add this to the skillet and stir thoroughly to blend well (if sauce is too thick, add 1/4 cup water).
8. Lastly, return the Chicken to the skillet along with the Cashews and Water Chestnuts;
9. Garnish with scallions and serve. 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 😉

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. Preheat oven to 350 degrees. Place rack in center position of oven.
2. Line a baking tray with foil and spray with non-stick cooking spray. Set aside.
3. Remove the membrane from the underside of the ribs and place on the prepared baking sheet. Note: If you have never done this before, go to “Cooking With Ry” on YouTube and search for “How to Easily Remove The Membrane From Your Ribs” – his instructions are very easy to follow and all you need is a dinner knife and some paper towels 😉

Making the Rub:

1. In a small jar or bowl, combine all of the seasonings for the rub and mix well.
   
2. Sprinkle the Rub over the Ribs; then drizzle with the Olive Oil. Rub the seasonings and Oil thoroughly over both sides of the Ribs.
3. Cover the entire baking sheet with foil.
4. Bake for 2 hours.

Making the Barbecue Sauce:

1. While the Ribs are baking, combine the sauce ingredients in a medium bowl until thoroughly blended. Set aside.

Putting it All Together:

1. Once the Ribs have finished baking, remove them from the oven and take the foil off of the top.
2. Increase oven temperature to 460 degrees.
3. While the oven temperature is rising, thoroughly coat the tops of the Ribs with the Barbecue Sauce, reserving some for serving with the Ribs.
4. Return the Ribs, uncovered, to the oven and bake for 10 minutes.
5. To caramelize the edges of the Ribs, change the oven setting to Broil, leaving the rack in the center position, and broil for about 3 minutes.
6. Remove Ribs from the oven and let rest for 10 minutes before slicing.
   
7. I hope you enjoy this as much as we did!
   

1. Gather all ingredients.
2. Drain the water off of the block of Tofu and set the tofu on several layers of paper towels for about 10 minutes, flipping over a few times (this step helps pull the water out of the tofu, so it won’t “sweat” and add a bunch of liquid to your dish while cooking).
3. While the tofu is draining, whisk together the Garlic, Sriracha, Braggs Liquid Aminos, Honey and Vinegar until completely blended. Set aside.
4. Next, cut up the tofu into cubes and place in a medium to large bowl.
5. Sprinkle the Potato Starch (NOT Potato Flour) over the cubes of Tofu and gently toss to evenly coat. *You may use Corn Starch in place of the Potato Starch, but the end result will be a little different…more crispy and chewy when using the Corn Starch; the Potato Starch results in a softer outside and somewhat “gummy.” My family prefers the Potato Starch, but both end up tasting delicious 😉
6. In a large non-stick skillet, heat the Canola Oil over Medium to Medium-High heat until it has a shimmer on the surface, which indicates that it’s ready.
7. Carefully, add the coated Tofu cubes and spread them out evenly. Cook each side for about 2-3 minutes or until Tofu turns a light, golden brown.
8. Add about 1/2 to 3/4 of the Honey-Sriracha Sauce (the reserve sauce is for topping) to the lightly-browned Tofu and gently stir to coat the Tofu.
9. Lower the temperature to Low and continue cooking for another 2-3 minutes, or until the sauce has thickened.
10. Serve over Rice, spooning a little bit of the reserve sauce over the top, and pair with your favorite vegetable. Yummy!
    

Making the Sour Cream Marinade:

1. In a large bowl, combine the first 7 ingredients and mix well. Set aside.
2. Place the prepared Chicken Tenders into a large resealable plastic bag.
3. Pour the Sour Cream marinade into the bag with the Chicken, close the bag securely, and then “smoosh” the chicken around to evenly coat with the marinade. Place flat in the refrigerator overnight (12-24 hours).

Breading the Chicken:

1. When the chicken is ready to bake, preheat the oven to 350 degrees.
2. Line a cookie sheet with parchment paper or foil (if using foil, spray with non-stick cooking spray); set aside.
3. Pour the Bread Crumbs into a shallow bowl or dish and place beside the prepared cookie sheet.
4. Remove the marinating Chicken from the refrigerator and place next to the dish containing the bread crumbs (I place mine in a large bowl to keep the bag from tipping over).
5. Once your “station” is set up, remove a few (3-4) Chicken tenders from the bag and dredge them through the bread crumbs to evenly coat them. Then place onto the prepared cookie sheet. Repeat these steps with the remaining chicken.
6. Once all of the chicken is prepared and lined up on the cookie sheet, drizzle them with the melted butter.
7. Bake uncovered for approximately 15-18 minutes, depending on your oven, turning them over halfway through.
8. Serve with your favorite sides and watch them disappear…I serve ours with my Homemade Ranch Dressing/Dip or my Honey Mustard Sauce/Dip 😉
   

Instructions for Baking (please see Cook’s Notes for Grilling & Pan-Searing Instructions):

1. Place the Salmon into a large resealable plastic bag and set aside. *I usually place the plastic bag with the zipper part opened wide in a deep bowl while I rinse the Salmon…then I can plop the Salmon easily into the plastic bag without contaminating the outside of the bag with messy “fish hands” 😉 Set aside.
2. In a small bowl, combine the Maple Syrup, the Bragg Liquid Aminos (or Soy Sauce) and Garlic. Mix well and pour over the Salmon in the plastic bag.
3. Make certain that the bag is closed securely, then gently rotate the bag back-and-forth (or flip-flop) to evenly coat the Salmon with the Maple marinade. Place flat into a baking dish and refrigerate for at least 1 hour, flipping over halfway through the marinating time.
4. Once you are ready to bake the Salmon, preheat the oven to 425 degrees.
   
5. Dump the Salmon and the marinade into the baking dish.
6. Bake for 15-18 minutes or until the Salmon flakes apart easily.
7. Serve with your favorite sides! Enjoy!!!
   

Making the Salsa:

1. In a small/medium bowl, gently mix the chopped Avocado, Green Onions, Tomatoes, Lemon Zest and Lemon Juice. Refrigerate while preparing the Salmon.
   

Making the Salmon:

1. Preheat oven to 425 degrees.
2. Line a baking sheet with foil, place salmon on the sheet and brush with the Olive Oil, being sure to completely coat the Salmon.
3. In a small bowl, combine the spices and sprinkle evenly over the Salmon.
4. Bake for 15-18 minutes.
5. Serve topped with the fresh Avocado Salsa and your favorite veggies!
   

1. Preheat oven to 425 degrees.
2. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
3. Gather the ingredients.
4. Rinse and pat dry the Salmon. Place, skin side down, onto the prepared baking sheet. Evenly sprinkle with the Salt and Pepper. Set aside while you prepare the glaze.
5. In a small bowl, combine the Orange Marmalade, Lime Zest, Lime Juice and Cayenne Pepper. Mix until completely blended. Taste to see if any adjustments are needed (Note: the heat of the Red Cayenne Pepper comes through as it cooks, so be careful adding too much 😉 ). Reserve 1/2 of this glaze for serving with cooked Salmon.
6. Spread half of the Glaze over the top and sides of the Salmon, coating evenly.
7. Bake for 15-18 minutes, depending on the thickness of the fillet.
8. Serve with the reserved glaze and your favorite sides. Enjoy!