Ginger Dressing

1/3 c olive oil
1/4 c rice vinegar or vinegar of choice
1 Tblsp sugar
2 tsp soy sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground ginger

Shake all ingredients in tightly covered container. Refrigerate at least 2 hours.

Gluten Free Bread

Whisk together room temperature dry ingredients in mixer bowl and set aside:
1 1/2 c brown rice flour
1/2 c tapioca starch
1/2 c cornstarch or potato starch
1/2 c sorghum flour or almond meal
2 tsp xanthan gum
1 1/2 tsp salt

Proof the yeast:
Microwave 1 c water for about 45 seconds (110 to 115 degrees F). Add 1 packet rapid yeast or 2 1/4 tsp yeast to warm water with 1 Tblsp honey. Let it get a little foamy.

Mix together room temperature wet ingredients:
3 large eggs, lightly beaten
3 Tblsp oil
1/3 c milk
1 tsp cider vinegar, rice vinegar or lemon juice
1 to 2  Tblsp honey

Add the proofed yeast to the dry ingredients and add the wet ingredients. Beat until a smooth batter forms. I mixed it in a Kitchen Aid mixer for 6 minutes on low and 1 minute on medium speed. Scrape down the sides every couple of minutes. You can also use a food processor with a dough blade and process for about 6 minutes. Gluten free bread is more like a thick batter than a kneadable dough. Scrape the dough into a greased 1.5 pound loaf pan and smooth evenly with wet fingers or spatula. Loosely cover the pan with a clean damp dish towel and let the dough rise for 20 minutes in a warm spot. On top of stove while it is preheating is a good place.

Preheat oven to 350. Bake the bread until it sounds hollow when thumped, about 30 to 45 minutes. Remove from pan after about 5 minutes and cool on wire rack. Slice with a serrated knife.

Lemon Dill Potato Salad

6 medium Yukon gold or red potatoes
1 Tblsp dijon mustard
1/2 tsp salt
1/4 tsp pepper
2 tsp finely grated lemon zest
3 Tblsp lemon juice
1/4 c olive oil
1 shallot, minced (3 Tblsp)
1/4 c chopped fresh dill, parsley or basil
1 stalk celery, diced (optional)

Peel potatoes and cut into 1-inch cubes. Place in a pan and pour in enough cold water to cover by 1-inch. Add a pinch of salt and bring to a boil over high heat. Reduce heat to medium-low; simmer until potatoes are just tender; about 15 minutes.Drain and cool.

Combine mustard, salt, pepper, and lemon zest in a large bowl. Add lemon juice and stir until blended. Slowly whisk in olive oil. Add shallot, dill, celery and potatoes. Toss gently and season with salt and pepper.

Fruit Dip

1 (8 oz) cream cheese, softened
1 cup plain yogurt
1/4 c honey
1 tsp vanilla
1 can (8 oz) crushed pineapple, drained

Beat cream cheese, yogurt, honey and vanilla until creamy. Fold in pineapple. Cover and refrigerate 1 hour. Serve with cut up fruit.

Cucumber Yogurt Dip

1 Tblsp olive oil
2 Tblsp chopped fresh dill
1/8 tsp cayenne pepper
1 clove garlic, minced
1 cup Greek yogurt
1/4 c cucumber, finely diced
1 tsp lemon zest
1 Tblsp lemon juice
salt and freshly ground black pepper to taste

In a medium bowl, whisk together all ingredients. Cover with plastic wrap and refrigerate until ready to serve.