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    Scott Adams
    This recipe comes to us from Lin Goldkrantz.
    Ingredients:
    1 pound white cheese (preferably Colombian cheese)
    1½ cup cornstarch
    2 eggs, beaten
    2 teaspoons brown sugar
    ½ teaspoon salt
    Directions:
    Grind the cheese. Mix the cheese with the cornstarch, eggs, brown sugar and salt. Make little balls, the size of a golf ball, and put into medium-hot vegetable oil and fry slowly. After a few minutes increase temperature and fry them until they are golden brown. When they are ready place them on paper towels to drain the oil. Makes 15 buñuelos.


    Amie  Valpone
    Gluten-Free and Vegan
    Serves 2
    Ingredients
    5 fresh mint leaves, finely chopped 1/4 cup ground flax seeds 1 extra ripe avocado, peeled, pitted and chopped 2 Tbsp. cashew butter 1/4 cup almond milk 1/4 tsp. sea salt 1 tsp. lime juice
    1 Tbsp. lemon juice
    Pinch of cayenne pepper 1 large jicama, peeled, and sliced into 1/2 inch ‘french fry’ like sticks Directions
    In a food processor, combine mint, flax seeds, avocado, cashew butter, almond milk, sea salt and cinnamon; pulse until smooth.  Transfer mixture to a serving bowl for dipping.
    In a large bowl, combine lime juice, lemon juice and cayenne pepper; mix well.  Add jicama; gently toss to combine until jicama is well coated with mixture. Arrange coated jicama sticks on a serving platter. Serve with Lemon Lime Dressing. Enjoy!

    Jefferson Adams
    Celiac.com 04/01/2014 - Want to turn a few new corners with lamb? This recipe for perfectly cooked lamb loin chops and a yummy mint chimichurri sauce will do the trick. This recipe works best with lamb loin chops or thick rib chops.
    Ingredients:
    2 pounds of lamb loin chops, about 8 chops, 1½ inch thick 2 tablespoons of red wine vinegar 1 teaspoon Kosher salt ½ teaspoon freshly ground black pepper 2 tablespoons olive oil ½ cup baking soda Chimichurri Sauce:
    4 cloves garlic, chopped 1½ cups fresh mint leaves, stemmed and packed 1 cups fresh parsley leaves, packed ½ cup stemmed fresh cilantro 2½ tablespoons fresh lemon juice 2½ tablespoons red wine vinegar 1 teaspoon Kosher salt ¼ teaspoon red pepper flakes ¼ teaspoon freshly ground black pepper ½ cup olive oil Directions:
    Coat chops with baking soda and place in refrigerator for 20 minutes.
    Remove chops from the refrigerator, rinse well and pat dry.
    Coat chops with red wine vinegar and let sit for 20-30 minutes.
    Pat chops dry with paper towel and sprinkle on all sides with Kosher salt.
    Set aside and prepare the chimichurri sauce.
    Finely chop the garlic, mint and parsley, and put into a bowl.
    Stir in the wine vinegar, salt, and red pepper flakes.
    Stir in the olive oil.
    Heat olive oil in a large cast iron pan on medium high heat.
    Sprinkle black pepper on both sides of the chops.
    When the pan is hot, place the chops meat-side down in the pan. Leave space between the chops, do not crowd the pan.
    Do not move the chops, just let them brown, about 2 to 4 minutes on each side, depending on the heat of your pan and the size of the chops.
    Once browned on one side, turn them over and brown the other side.
    Then quickly sear the fatty back edge of the chops.
    Once the chops are completely browned, lower the heat and continue to cook until the lamb chops are done to your liking.
    Lamb is best served rare, that means vivid pink on the inside, and never more cooked than medium rare. That means removing the meat from the pan at 120° to 125°F for rare, and 130° to 135°F for medium rare.
    Some chops may cook faster than others, so check them as they cook, and pull them off the pan as they reach desired doneness.
    Place the chops on a plate and cover with foil. Let rest for 10 minutes before serving.
    Serve with chimichurri sauce.

    Jefferson Adams
    Celiac.com 01/01/2015 - I've been trying to eat more quinoa lately, and this recipe is easy to make, and delivers a tasty, nutritious dish that compliments most any entrée.
    Ingredients:
    2 cups chicken broth 2 carrots, chopped 1 cup quinoa, rinsed 1 tablespoon vegetable oil 2 cloves garlic, minced ½ cup chopped onion ¾ cup slivered almonds ⅓ cup chopped fresh Italian parsley Directions:
    Heat oil in a saucepan over medium-high heat.
    Sauté onion in oil for 5 minutes, until translucent. Add garlic and carrot, and cook 3 minutes more.
    Stir in quinoa and chicken broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
    In a bowl, toss quinoa together with almonds and parsley. Serve hot or at room temperature.

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