Knottie Recipes

spicy tomato salsa

Adapted from The Everything Gluten-Free Cookbook. Makes 1.5 c.

• 10 large, fresh plum or roma tomatoes, blanced in boiling waerand skinned
• 1/4 c. lemon juice
• 3 cloves garlic, minced
• 2 ears cooked corn, kernels cut from the cob
• 1 t. cumin
• 2 onions, peeled, cut into quarters
• salt an hot pepper sauce to taste
• 1/2 c. chopped fresh cilantro or parsley to taste

Mix all ingredients in a food processor, pulsing until coarsely chopped. Refrigerate until ready to serve.

give thanks gluten-free gravy

Adapted from Jax Peters Lowell's The Gluten-Free Bible

• 4 T. hot turkey drippings
• 4 T. cornstarch
• 2 c. gluten-free turkey or chicken broth
• salt and pepper to taste

1. Whisk together drippings and cornstarch. Gradually add broth, stirring constantly over medium-high heat until smooth and simmering.

2. Season to taste with salt and pepper. Serve in gravy boat.

raspberry sauce

Serve this over ice cream or drizzle it on a plate under nearly any dessert for a beautiful presentation and additional flavor. Store it in one of those squeezy ketchup bottles if you have one, like restaurant chefs do, for easiest drizzling, or just store it in whatever you have then put it into a plastic bag and pop a tiny hole in a bottom corner for drizzling--voila! Poor person's piping bag :)

Makes 1.5 c. (enough to last a long time or feed a lot of people)

1/2 c. sugar
1/4 c. water
12 oz. raspberries

Place sugar and water in a small saucepan over high heat. Stir and bring to a boil. Reduce heat and simmer until sugar is dissolved. Remove from heat and allow syrup to cool completely. Place raspberries and syrup in the jar of a blender. Puree until smooth. While wearing an apron ;) pour through a fine sieve or colander into a bowl. Discard solids. Serve or store in an airtight container, refrigerated, for up to five days.

Source unknown.

Farmer Kretschmann's Pesto

We subscribe to one of those services where you pay a local farm a flat fee for the season and they drop off their weekly harvest at your neighbor's house, and you get to figure out what to do with it. Fortunately, Farmer Don Kretschman and his wife provide us with some fabulous recipes each week to make with the things they bring us. This pesto is one that Andrew has mastered for the huge stalks of basil they brought us for weeks this summer.

2 c. fresh basil leaves
1 t. salt
1/2 t. pepper
1-2 t. finely chopped garlic
2-4 T. pine nuts or walnuts
1/2 c. olive oil
1/2 c. grated Parmesan

Combine in blender or food processor until texture is slightly grainy. Mix well with your favorite pasta.

Pesto can be frozen in ice cube trays then removed to a plastic bag for storage or spread on a slightly oiled pie pan and cut into cubes when frozen. (Those are Farmer Don's notes. My notes? Your family will eat pesto on pasta every night until it's gone because it's so good! It also makes a good base for pizza beneath sliced tomatoes and fresh mozzarella one night, or mixed in with a little EVOO for salad dressing with some sliced grilled chicken breast another night. Way to have five minutes one night go a long way all week!)