Lemon herb dressing

I love looking at magazines at the doctor's office for new recipe ideas. I got this recipe from a magazine. I'm usually good about attributing the right source but this one got away. 

In a medium jar with a tight-fitting lid, place:

2 tsp. grated lemon zest
1/2 c. lemon juice (from 2 lemons)
2 tsp. honey
2 tsp. dijon mustard
1/2 c. extra virgin olive oil
2 tbsp. each chopped fresh chive and parsley
2 tsp. fresh chopped tarragon

Season with coarse salt and ground pepper

Tighten lid and shake to combine.

To store, refrigerate, up to 5 days.

Makes 1 cup.

Per 2 tsp: 134 calories; 14 g. fat (2 g. sat. fat); 0 g. protein; 2 g. carbs.; 0 grams fiber

Greek olive oil

Also from Noah's second grade teacher.

Olive oil
lime
avocado
tomatoes

Infuse olive oil with lime. Pour over sliced avocados and tomatoes as a side dish.

Yucca side dish

From my friend and Noah's second grade teacher.

Yucca
Olive oil
garlic
onion
saffron
lime juice

Boil yucca then cut into pieces, place in a service dish.

Saute garlic, onion, and saffron in olive oil and cook until tender, about seven minutes. Remove from heat and pour mixture over yucca. Sprinkle with lime juice and serve.

Blueberry Crisp

From People Magazine May 21, 2012 who published this recipe from Martha Stewart. Adapted to be gluten free and nut free. 

For the filling: 
6 c. organic blueberries
1/2 c. sugar
1 tbsp. cornstarch
1 tsp. fresh lemon juice
1/4 tsp. coarse salt

For the topping:
1/2 c. gluten free flour
1/2 c. gluten free rolled oats, not instant
1/2 c. pumpkin seeds
1/2 tsp. baking power
1/2 tsp. coarse salt
6 tbsp. butter, softened
1/2 c. sugar

1. Preheat over to 375 degrees. Make the filling by mixing blueberries, sugar, cornstarch, lemon juice and salt in a medium bowl. Transfer to an 8-inch square baking dish.

2. Make the topping in a medium bowl, stir together the flour, oats, baking powder, and salt. With an electric mixer on medium speed, cream butter and sugar until light and fluffy. Stir flour mixture into butter. Using your hands, squeeze topping pieces together to for clumps.

3. Sprinkle topping evenly over filling. Bake until filling is bubbling in the center the topping is golden brown, about 1 hour. Transfer to a wire rack and let cool 30 minutes before serving.

Cheese and Jam Button Cookie

Another recipe from Avery Aames who writes A Cheese Shop Mystery Series. This recipe is from that series.

1 c. white sugar

1 c. butter, softened

1 3 oz. package cream cheese, softened

1//2 tsp. salt

1/2 tsp. vanilla extract

1 egg yolk

1 1/4 cups sweet rice flour

1 c. tapioca starch or potato starch

1 tsp. xanthan gum

1 egg white

1 c. jam

In a large bowl, combine sugar, butter, cheese, salt, extracts, and yolk. Beat until smooth. Stir in sweet rice flour, tapioca starch, and xanthan gum. Chill the dough for four-to-eight hours or overnight.

Preheat oven to 375 degrees.

Cut the dough in slices and lay on cookie sheet, one-inch apart. Press with spoon. Brush with slightly beaten egg white and add a dollop of your favorite ham.

Bake for seven -to-10 minutes until golden brown.

Blue Cheese and Garlic Fondue

My mother-in-law, Susie Alton Combs, a writer and self-published novelist (check out her new book, Lobster Red Aries, here) attends a mystery writers conference every year here in the DC area. There is a writer called Avery Aames who writes A Cheese Shop Mystery Series. This recipe is from that series.

2 ounces blue cheese
1/2 cup half and half
1 tbsp. tapioca flour
2 cloves garlic

Cut garlic in half. Rub garlic around the inside of a fondue pot. Heat fondue pot to medium heat. Add half and half. Add cheese and stir until it is melted. Add tapioca flour and stir again to remove lumps. This should take about fir to seven minutes.

Serve warm in a small crockpot with cut vegetables -- broccoli florets, celery sticks, carrot sticks, and asparagus. It may also be served with crackers and/or bread cubes,