Combine sugar with water, add yeast. Combine dry ingredients (up to salt) in a medium bowl. In the bowl of your kitchenaid mixer, combine the “egg” with the olive oil. Add your proofed yeast water. Mix and then add your dry ingredients to your mixer, including 1/2 cup of your olives if you haven’t added them already. beating on high for two minutes. Pour into the prepared pan, spread it with a frosting knife, and add any additional fresh herb sprigs, chopped olives, and salt to the top. Baste with a little more olive oil.

Cover and let rise for 40 minutes or so, while you preheat the oven to 350 degrees. Bake for 20-25 minutes and tear off pieces to enjoy with high quality olive oil, or on their own.

Heat butter or oil in fry pan, heavy bottomed saucepan or dutch oven on medium heat. Add onions or shallots, galic cloves and bay leaves and cook until onions are softened but not browned.

Add rice and stir until grains are translucent and glistening (a minute or two). Pour in wine and let simmer until it is absorbed.

Add stock to risotto one cup at a time, stirring and letting each cup be absorbed, repeatedly until you’ve used almost all the stock liquid and the rice is tender (about 20 minutes).

Add the last bit of stock. When it is absorbed, add the grated cheeses and seasonings. Combine thoroughly, remove from heat, cover and let sit for a few more minutes.

To serve, add julienned basil and top with grilled mushrooms (Recipe below)

Serve and garnish.

Make marinade by shaking a healthy amount of steak and grill seasoning (we’re talking teaspoon(s) here)
Add several glug of olive oil (tablespoon(s))
Whisk in white wine vinegar to taste (about 1/3 of however much olive oil you used, or more to taste)
Add your finely diced shallots and garlic cloves, whisking them in so they are evenly distributed in the vinaigrette.
Season with salt and pepper.
Taste.
Adjust seasonings and white wine if needed.

Take your mushroom caps and immerse in marinade. Rub seasonings and garlic/shallots on the surface of each cap, and fill each cavity with diced shallots and garlic mixture. Place on a plate. Coat your sliced portabellas in any leftover marinade. Reserve. (Keep any leftover marinade for basting mushrooms while grilling.)

Heat your grill (or if propane, just turn it on!) to a medium heat. No burning inferno temperatures please, or your mushrooms will cry.
Spray foil grill topper tray with nonstick grill quality cooking spray (make sure your brand is gluten free!) Place it on the grill, leaving enough room on the right or left to grill your portabella slices directly on the grill.

Carefully place your crimini on the grill topper cavity up and distribute your portabella slices. Put any broken or especially thin slices on the grill topper, and if you like you can put sturdier, longer slices directly on the grill for attractive grill marks.
Shut the lid of your grill. Do something else for a few minutes. Check your mushrooms periodically, turning or moving them as needed. Eventually you will want to turn your stuffed crimini upside down so the shallots will get all golden and slightly caramelized. Some filling may be lost. Some filling may fall out. Salvage what you can and refill any mushrooms that lose too much stuffing. The flavor makes any casualties worth it! You can rotate your slices so that they spend some time on the grill topper (if needed) but make sure the sturdy slices spend enough time flat on the grill to get grill marks on both sides. When your mushrooms look done and are tender to the touch, and filling is golden and soft, plate.

Make cheese sauce by melting butter in saucepan. When melted add garlic, and brown rice flour. Combine. Add milk, slowly, stirring and letting thicken. When you have a nice white sauce, turn off heat and add grated cheese. When cheese has completely melted, add cooked spinach.

Spray muffin tin with cooking spray, preheat oven to 375 degrees F.

Prepare pastry by combining all ingredients, and kneading to form a ball. Roll out inside a gallon sized freezer ziploc bag with the sides cut open. Cut squares of dough and create a tartlet in each muffin cavity, letting the dough create a square around the muffin circle so that four dough triangles can be seen. Fill each tartlet around half full of spinach filling and bake at 375 degrees for 20 minutes or until they are golden brown.

Preheat oven to 375 and spray creme brulee dishes or individual gratin ramikins OR *if you must* one large gratin dish.

Puree carrots in food processor. Add eggs, GF breadcrumbs, onion, salt, pepper, and cumin and pulse. Place puree in ramikins, but don’t overfill them- they tastes best when shallow so they get a crispy crust. Bake for 35 to 45 minutes, or until top is brown and crispy. Carrot souffle should start to detach from sides of dish.

Enjoy.

Bring another pan of water to boil and boil beans for about 3 minutes or until tender.(Keep water in pan) Immerse in cold water to stop the cooking process, then drain. Boil beetroot leaves in same water until tender (3-5 min). Immerse leaves in water, drain and pat dry with towel. (or use salad spinner). Drain and cool beetroots. Immerse in cool water to remove skin, or if they are actually cool, use paper towel to remove skin. (Thank you Alton Brown). Cut bulb into appetizing wedges. (You can immerse these wedges in cool water to cool them faster). [No, patience is NOT one of my virtues.]

For dressing, combine red wine vinegar, oil, garlic (if desired), capers, 1/2 tsp of salt and pepper, in jar with lid. I like to use the salad dressing jar free in Italian Seasoning dressing blends packages. Shake, Shake, Shake. Look! It’s all nicely emulsified! (If you put down the dressing and do something else for a while, shake again before pouring as the oil and vinegar gradually separates.)

To serve, divide beans, beetroot leaves and bulbs among 3-4 plates. Drizzle dressing and crumble goat cheese over top of each serving. Delicious with Bette Hagman’s rapid rise french bread or rice as a side dish.