The Spring Gluten-Free Table

Maggiano's Chopped Salad

• Romaine lettuce finely chopped
• Crispy bacon chopped
• Blue cheese crumbles
• Red onion finely diced
• Cherry tomatoes halved

1. Combine all ingredients.
2. Toss lightly with dressing just before serving.

Maggiano's Dressing

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp garlic very fine
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp water
• Optional: 1 tbsp finely grated parmesan

1. Whisk vinegar, Dijon, honey, garlic, oregano, salt, pepper.
2. Slowly whisk in olive oil to emulsify.
3. Add water and whisk until smooth.
4. Chill before serving.

Brown Butter Maple Carrots

• 2 lb carrots peeled and cut
• 4 tbsp butter
• 2 tbsp maple syrup
• Salt and pepper

1. Roast carrots at 400°F for 20 minutes.
2. Melt butter until browned and nutty.
3. Add maple syrup.
4. Toss carrots and roast 10–15 more minutes.

Potato Au Gratin

• 2–3 lb Yukon gold potatoes thin sliced
• 2 cups heavy cream
• 1 cup milk
• 2 cups Gruyère or white cheddar
• 2 cloves garlic
• Salt, pepper, pinch nutmeg

1. Preheat oven to 375°F.
2. Warm cream, milk, garlic, seasoning.
3. Layer potatoes and cheese.
4. Pour cream mixture over.
5. Cover and bake 45 minutes.
6. Uncover and bake 20–25 minutes until golden.
7. Rest before serving.

Apple & Potato Mash

• 2 lb Yukon Gold potatoes
• 1.5 lb apples peeled and chopped
• 6 tbsp butter
• 1/2 cup heavy cream warm
• Salt and white pepper

1. Boil potatoes until tender.
2. Cook apples separately in butter until soft.
3. Mash potatoes until smooth.
4. Add butter gradually.
5. Fold in apples.
6. Add warm cream and season.

Deviled Eggs

• 12 eggs
• 1/2 cup mayo
• 1 tbsp Dijon
• 2 tbsp dill relish
• Salt and pepper

1. Boil eggs, cool, peel.
2. Slice and remove yolks.
3. Mix yolks with ingredients.
4. Fill whites.

Roasted Asparagus

• Asparagus
• 2 tbsp olive oil
• Salt and pepper
• Lemon zest and juice

1. Roast at 425°F for 10–12 minutes.
2. Finish with lemon.

Strawberry Pretzel Salad

• 2 cups GF pretzels
• 3/4 cup butter
• 3 tbsp brown sugar

• 8 oz cream cheese
• 1 cup powdered sugar
• 8 oz whipped topping

• Strawberry gelatin
• 2 cups boiling water
• 2 cups strawberries

1. Bake crust 10 minutes, cool.
2. Mix cream layer and spread sealing edges completely.
3. Cool gelatin and add berries.
4. Pour gently and chill 4 hours.

Lavender Lemon Berry Trifle

• GF cake enhanced
• Whipped cream with pudding stabilizer
• Mixed berries
• Lemon
• Lavender syrup

1. Bake and cube cake.
2. Toss berries with sugar and lemon.
3. Whip stabilized cream.
4. Layer cake, berries, cream.
5. Chill.

Lemon Lavender Bars

• 1 cup GF flour blend
• 1/4 cup powdered sugar
• 1/2 cup cold butter

• 3 eggs
• 1 cup sugar
• 2 tbsp GF flour
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1/2 tsp lavender

1. Preheat 350°F.
2. Cut butter into flour and powdered sugar until crumbly.
3. Press into pan. Bake 15 minutes.
4. Whisk filling ingredients.
5. Pour over warm crust.
6. Bake 18–20 minutes until set.
7. Cool completely and dust with powdered sugar.

Prairie German Strudel

• GF dough
• Berry and rhubarb filling

1. Make dough.
2. Roll thick.
3. Fill and roll.
4. Bake 375°F 35–40 minutes.

Gluten Free Scones

• GF flour
• Cold butter
• Heavy cream
• Lemon zest

1. Mix lightly and bake at 400°F.

Chocolate Covered Strawberries

• Fresh strawberries completely dry
• Semi-sweet chocolate
• White chocolate
• 1 tsp coconut oil (optional)

1. Melt chocolate in microwave at 30 second intervals stirring between.
2. Stir in coconut oil.
3. Dip strawberries, let excess drip.
4. Place on parchment.
5. Drizzle white chocolate.
6. Chill 15–20 minutes.

Lavender Vodka Spritz

• 2 oz vodka
• 1 oz lavender syrup
• 1 oz fresh lemon juice
• Sparkling water

1. Shake vodka, lavender syrup, and lemon juice with ice.
2. Strain into glass over ice.
3. Top with sparkling water.

Lavender Lemon Drop

• 2 oz vodka
• 3/4 oz lavender syrup
• 3/4 oz fresh lemon juice
• Sugar for rim

1. Rim glass with sugar.
2. Shake all ingredients with ice.
3. Strain into chilled glass.

Mint Julep

• Bourbon
• Fresh mint
• Simple syrup
• Crushed ice

1. Bruise mint gently in glass.
2. Add simple syrup.
3. Fill with crushed ice.
4. Pour bourbon over.

Tiramisu Rum Cocktail

• 2 oz rum
• 1 oz coffee syrup
• 1/2 oz orange liquèur
• Splash heavy cream

1. Shake all ingredients with ice.
2. Strain into glass or serve over ice.

Quick Lavender Syrup

• 1 cup water
• 1 cup sugar or monk fruit blend
• 1–2 tsp food-grade lavender — start small

1. Heat water and sugar until dissolved — do not boil aggressively.
2. Add lavender.
3. Remove from heat immediately.
4. Steep 10–15 minutes only.
5. Strain completely.
6. Cool and store.

Apple Potato Pancakes

• 2 cups leftover apple and potato mash
• 1 egg
• 1/4 cup GF flour
• Onion

1. Mix all ingredients.
2. Form patties.
3. Fry over medium heat until crisp on both sides.