1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon (2 grams) salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water

Cranberry Filling:
3 cups (300 grams) fresh or frozen cranberries
3/4 cup (150 grams) superfine (caster) white sugar
1/4 cup (55 grams) light brown sugar
3/4 cup (85 grams) walnuts, coarsely chopped
Garnish:

Confectioners (Powdered or Icing) Sugar
Softly whipped cream or vanilla ice cream


Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap and refrigerate for about one hour (or overnight) to chill the butter and allow the gluten in the flour to relax.

Cranberry Filling: The night before you are going to make the galette, combine the superfine sugar and brown sugar in a large bowl. (To make superfine sugar, place 3/4 cup of granulated sugar in your food processor and process until the sugar is very fine.) Cut each cranberry in half and add them to the sugar mixture. Stir the mixture well, cover with plastic wrap, and place in the refrigerator overnight. The next day, remove the cranberries from the refrigerator and stir in the chopped walnuts.
Preheat the oven to 400 degrees F (205 degrees C) and put the oven rack at the lowest level. Place a baking stone or baking sheet on the rack before preheating the oven. Then remove the pastry from the refrigerator and place on a lightly floured surface. Roll the pastry into an 15 inch (40 cm) round. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Transfer the pastry to a parchment paper lined baking sheet. Leaving about a 1 1/2 inch (4 cm) border all around, cover the pastry with the cranberry walnut mixture. Gently fold the edges of the pastry up and over the filling, pleating as necessary. Brush the edges of the pastry with a little water and sprinkle with about 1 tablespoon of white sugar. Cut a 10 inch (25 cm) round of aluminum foil and place it over the cranberries, but leave the edges of the pastry uncovered. Transfer the galette to the oven and bake for about 30 minutes. Then, place a second round of aluminum foil that is large enough to cover the entire galette (filling and crust) and continue to bake for another 5 - 10 minutes, or until the bottom crust is golden brown.

• 
• 4 medium russet or red potatoes, cut into quarters
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil, divided
• 2 to 4 tablespoons milk
• 1 small onion, finely chopped
• 1 large stalk celery, finely chopped
• 1/2 cup red pepper, finely chopped
• sea salt to taste
• white pepper to taste
• 2 tablespoons freshly grated Fulvi Romano Cheese (optional)
• paprika to garnish

Cook the potatoes in boiling salted water until tender, about 15 minutes.
Preheat oven to 450?F.
Heat 1 tablespoon of olive oil over medium heat in a skillet. Saut? the onions, celery and red pepper for 7 minutes, or until tender, stirring often. Set aside.
When the potatoes are done, drain them well and return to the cooking pot. Add the butter and the milk. Mash together well. Add the saut?ed vegetables. Season the mixture to taste with sea salt and white pepper.
Spread the remaining tablespoon of olive oil in an 8x8 or 9x9 casserole dish. Spoon mashed potatoes into the dish and sprinkle with grated Romano cheese and paprika. Bake for 20 minutes or until golden brown.

by Natalie

SPINACH ARTICHOKE SPAGHETTI CASSEROLE
8 oz. brown rice spaghetti, such as Deboles or Tinkyada
14 oz. can quartered artichokes, rinsed and chopped
10 oz. frozen chopped spinach, thawed
1/4 cup+ sun-dried tomatoes (optional)
1 cup heavy whipping cream
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1 cup gf chicken broth (or gf vegetable broth)
1/4 cup rice flour
1/4 cup parmesan cheese
Topping: GF Breadcrumbs and Mozzarella Cheese
Directions:
Preheat oven to 350 degrees. Cook your spaghetti noodles. While the spaghetti is cooking, melt butter over med. heat and add garlic-cook for about a minute. Add rice flour and salt and pepper. Cook until flour mixture is bubbly and smooth. Add the chicken broth and cream all at once, whisking until sauce is thickened and bubbly. Stir spinach, sun-dried tomatoes, artichokes, and parmesan cheese into the sauce. Pour the sauce over the spaghetti in an ungreased casserole dish. Stir until combined. Top with gf breadcrumbs and sprinkle with mozzarella cheese. Cook for 25-30 minutes or until the center of the casserole is bubbly.

1 Tbsp. vegetable oil
8 oz. beef top round, julienne cut*
1 Tbsp. garlic, minced 1 cup onions, medium sliced (3 oz.)
1/2 cup green onions, bias cut (1 oz.)
2 cups broccoli florets, blanched (8 oz.) 1 cup carrots, bias cut (4 oz.)
2/3 cup Minor's Chile Garlic Sauce

1. Preheat wok or sautè pan to 400°F. Add oil and swirl around to coat cooking surface. Add meat and stir fry 1-2 minutes until browned.
2. Add garlic, onions and green onions; stir fry 1 minute until cooked.
3. Add broccoli and carrots; stir fry an additional minute.
4. Add chile garlic sauce; toss until heated and well coated with sauce.
5. serve over white rice

INGREDIENTS

• 1 tablespoon Dijon mustard
• 1 tablespoon butter, melted
• 1-3/4 teaspoons honey
• 2 tablespoons and 2 teaspoons fresh bread crumbs
• 2 tablespoons and 2 teaspoons finely chopped pecans
• 1 teaspoon chopped fresh parsley
• 2 (4 ounce) fillets salmon
• salt and pepper to taste
• 2 lemon wedges

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges