Broccoli & Chard Pie

This is a great veggie pie you can make ahead and freeze. Bake from frozen by increasing cooking time by 15 minutes. Perfect with a fresh fruit salad.

For the pie filling:

1 bunch swiss chard, chopped
1 bunch baby broccoli, chopped
1 small yellow onion, diced
3+ cloves garlic, minced
2 TB olive oil
2 tsp red chili flakes

Add everything to a large skillet and saute over medium until veggies are tender. Set aside.

For the crust:

2 Cups rice flour
1 Cup shredded cheddar
1 tsp salt
3 TB olive oil
1/3-1/2 Cup water

Add flour, salt, and cheese to food processor. Pulse to grind cheese into flour. Slowly add oil. Pulse to make a fine crumb. Slowly add water to make dough come together.

Press dough into pie plate. No need to roll out like traditional gluten dough. Add vegetable mixture. Sprinkle with 1/2 Cup parmesan cheese.

Bake 350 degrees F for 40 minutes.


3 Cheese Penne with Baby Broccoli

Baked pasta dishes are the eewy gooey food gluten-free folks seem to miss the most. In the “About Gluten Free” section (visit the right side menu bar) I explain pasta brands that are a best bet for fooling even you Italian guests.

Well what do you do with the wrong brand of mushy, never right gluten-free pasta? Bake it! Baked on sauces will transform gluey mess into gooey fabulous. This cheese sauce is so velvety smooth, it could hide anything.

16 oz gluten-free penne, cooked and drained, not rinsed

1 lb sweet baby broccoli

3 Cheese Sauce:

1 TB butter
1 TB olive oil
2 TB rice flour
2 Cups milk
1/2 Cup parmesan, divided
4 oz goat cheese
4 oz mozzarella

Make a roux with the butter, oil, and flour over medium heat. Cook 3 minutes until rice flour is no longer raw. Slowly whisk in milk. When smooth, add 1/2 the parmesan and all of the goat and mozzarella cheeses. Whisk until smooth and bubbly. Remove from heat.

Cut broccoli into bite sized pieces. I cut baby broccoli a little larger because it is tender and sweet. I like the broccoli to be as long as the pasta. Place the broccoli in the bottom of your strainer. Drain pasta water over the broccoli. This will flash cook the outside of the broccoli so that it will retain its color well while baking.

Stir drained pasta and broccoli into cheese sauce. Transfer to baking dish and top with remaining parmesan. Bake at 350 degrees F for 20-30 minutes, until golden brown delicious.

Turkey Broccoli Cheddar Bake

If your family is tired of turkey already, dress it up right. This simple casserole takes no time to prepare or can be made ahead and frozen for when the appetite for turkey returns.

2 Cups rice
5 Cups herbed broth
2 Cups chopped leftover turkey
1 1/2 Cups shredded cheddar
1/2 Cup grated parmesan
16 oz frozen chopped broccoli
kick it up and add in 1+ Cup leftover veggies (corn, carrots, roasted onions, etc), chopped

In a dutch oven or other large pot that is oven safe, heat rice and broth over medium-high. Use homemade turkey stock or other light stock. Toss in any of your left over fresh herbs from your stuffing (thyme, sage, or savory). Cover and simmer for 10 minutes. Toss in the turkey and heat until only a quarter of the fluid is left to absorb. Stir in broccoli, cheeses (reserving 1/2 Cup cheddar), and any left over veggies you choose.

Top with remaining cheddar and transfer to oven. Bake at 375 degrees F for 20-30 minutes, until hot and bubbly.

Serve with a green salad for a perfect, easy meal.

Broccoli Cheddar Soup

This is a simple and quick soup that is creamy and thick and totally gluten-free! Also, try it as a make-ahead, freeze, and reheat dish for holiday entertaining.

Veggies should always look this good

In a large stock pot make a blonde roux from

2 TB butter

3 TB rice flour

Whisk over medium heat just until the butter is fully melted. Add in

3+ cloves garlic
1 TB thyme
Drizzle in


2 Cups skim milk


While whisking constantly. When mixture comes to a bubble add


2 Cups water or veggie broth
4 oz Cream Cheese
20 oz broccoli bits, fresh or frozen


Stir to combine ingredients as cheese melts. Bring just below a simmer to avoid scalding the soup. Add salt and pepper to taste and serve.

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