Mashed Potatoes and Gravy 

Ingredients:

Mashed Potatoes

1 ½ lbs of unpeeled cut potatoes

2 cloves of minced garlic

½ cup vegetable broth

1 tbs olive oil

Salt and pepper to taste

Gravy

½ cup olive oil

1/3 cup chopped onion

4 cloves minced garlic

½ cup gluten free flour

4 tbs soy sauce

2 cups vegetable broth

½ tsp dried sage

Salt and pepper to taste

Directions:

Mashed Potatoes

Bring a pot of water to boil and add potatoes. Cook for 30 minutes.

Drain potatoes and warm broth.

Add garlic, broth, olive oil, salt and pepper to potatoes and mash.

Gravy

Heat oil in medium saucepan. Saute onion and garlic until soft (about 5 minutes). Stir in flour and soy sauce to form a paste. Gradually whisk in broth.

Season with sage, salt, and pepper. Bring to a boil and reduce to simmer stirring constantly until thick.

Quinoa Stuffed Acorn Squash

Ingredients:

2 acorn squash

2 tbs olive oil

Honey

2 tbs lemon juice

1 cup quinoa

2 cups water

½ tsp salt

¼ tsp pepper

2 tbs sliced green onion

1/3 cup feta

1 cup frozen spinach

½ tsp dry thyme

Directions:

Preheat oven to 400

Halve and scoop out seeds of squash then place in a baking dish and brush with olive oil. Cook for 40 minutes.

Cook quinoa with water

In another bowl mix olive oil, lemon, salt and pepper.

Add lemon mixture, green onions, spinach, feta and thyme to quinoa.

When squash is finished drizzle with honey then fill halves with quinoa mixture. Top with more honey and bake for 30 more minutes.