1 large yellow onion

8 cloves of garlic

1.5 t salt

1/4 c olive oil

black paper to taste

1 28 oz can of whole plum tomatoes

2 t dried italian herbs

1 t fresh (or dried) rosemary

3 T fresh basil

Chop onion finely and put in oil in large dutch oven. Crush the garlic with a press and add to the onions. (in a food processor, you can also coarse grind the onion and garlic together) Cook over med low for about 1 hr, stirring about every 10 min. You want the onions to get soft, but not brown.

Put tomatoes in a large bowl and crush with hands then add to the onions and garlic. Add the italian herbs and cook for 30 minutes, stirring about every 10 min. Turn off heat and use the immersion blender to make sauce  Add fresh herbs to sauce and let stand for a few minutes before serving.

1/2 lb pound ground beef
1/2 lb pound ground pork

1/2 large yellow onion

12 garlic cloves

1 tsp salt

1/3 c chopped Italian parsley

1/3 c grated pecorino Ramono

8 oz. GF Sourdough bread

1 egg

Soak bread in water. In food processor, blend egg, garlic and salt till pulverized. Add roughly chopped onion and pulse til onion is shredded. Add to ground beef, along with grated cheese and chopped parsley. Squeeze out bread and break up into small pieces and add to meat mix. Mix all with hands till well incorporated. Portion out w 1.5 oz scoop and roll into balls and place on jelly roll pan. Broil on top rack for 10-12 minutes. Put in red sauce if desired. OR drop uncooked meatballs in simmering sauce for 30min.

4 c Gluten free flour (I use Caputo's Gluten Free flour)

3.5 c warm water

2 pkgs yeast

1 t salt

1/4 c olive oil

squirt honey

TOPPINGS

whole peeled tomatos, crushed into smaller pieces (or fresh tomato cut into thin slices)

kalamata olives cut in halves

flake salt and pepper

rosemary and italian herbs

add yeast, honey, olive oil and salt to water to dissolve. add to flour and  mix well with whisk til lumps are small. let rise about 45 minutes. Punch down, then turn onto a well greased and oiled pan. Let rise another 45 min. top with desired toppings. Bake at 450 for about 45-60 min. check for doneness by color and crispiness.

Here's my Winning “Friends of UNITY Parking Lot” chili recipe. ENJOY! 

4lbs pork butt, cut into 2 in cubes

2 T ground guajillo peppers

2 T ground ancho peppers

2 T ground cumin

2 T paparika

1-2 t ground chili arbol

1 large white onion chopped

4 poblano peppers roughly chopped

8 cloves roasted garlic (roasted in oil at 300 for 1 hr)

1 T salt

1 t of pepper

2 T Mexican oregano, crushed in your hands

2 bay leaves

1 bottle of beer (I used GF beer)

1 T white vinegar

In a few batches, brown the pork cubes really well in a heavy dutch oven on high heat w olive oil. Set aside. Add the 5 spices to the fat and saute or a few minutes. Then add the vegetables and garlic. Saute for another few minutes.

Add the salt, pepper, oregano and beer and mix to combine, scraping up any bits on the bottom of the pot. Add the meat and cover.

Braise in a 300 degreee oven for about 3-4 hours. Check after 3 hrs to see if the meat is falling apart, and cook further if not.

When the meat is done, remove it and place in a large bowl. Pick through the meat removing any large pieces of fat or gristle, then shred the meat with 2 forks. For the chili, I cut the shredded meat even smaller.

To the pot, add the vinegar and remove the bay leaves. Skim off as much fat as you can/want. Put the meat back in the pot and mix to combine.

2 ripe bananas

can of pumpkin puree (not pumpkin pie filling)

3 eggs

t  vanilla

1 t  baking powder

1 t  baking soda

1/2 t salt

2 c almond flour

3/4 c cornstarch

t cinnamon or pumpkin pie spice

3/4 c sweetner of choice (stevia or "brown sugar" stevia)

1/2 c olive oil (or oil of choice like coconut oil)

semi sweet chocolate chips

Mix all together in food processor.  Fold in chocolate chips after food processor. Use ice cream scoop to put in greased muffin tin. Fill all the way up. 

Bake at 350 for about 40 min. toothpick should come out clean

APPLE FILLING

3lbs Honey Crisp apples, peeled and cut into chunks

3/4 sweetener of your choice (reg sugar or stevia)

2 T corn starch

1/3 c water

TOPPING 

1 c of GF rolled oats

3/4 c brown sugar (or brown stevia)

1/2 t salt

1 stick salted butter, softened

1 t vanilla

coarse flaked salt (optional)

Mix