Potato Crust Spinach Pie

My sister, except for a brief period of time, has been vegetarian her whole life. When I took over Thanksgiving duties from my mother — something that made both of us happy — I made it a point to include a main dish that worked with my sister’s dietary restriction. That dish was a riff on spanakopita, a phyllo dough-wrapped spinach dish. I made mine as a casserole, featuring rice.

What I didn’t know at the time was that I was feeding my sister — and me — something that was making us very sick. We are both now gluten free and much healthier for it!

But I do miss that dish. It was a perfect vegetarian (though not vegan) main course, packed with flavor and nutrition. I’ve finally taken the time to recreate the dish, this time using thinly sliced potatoes in place of phyllo. As with that long-ago dish, this one was a hit (and gone the next day!).

Caramelized Onion Dip

For a few years, I had the nutty idea that healthy appetizers should be served at parties. I slipped them in alongside chips and dips. It sorta worked…the chips and dip always disappeared, and, yes, people went for the carrots and celery. Because they were even better covered in onion dip.

Since commercial dried onion soup mixes can contain gluten (as of this writing, it contains a barley product), I had to come up with my own recipe. Luckily, there’s nothing I enjoy more than letting onions caramelize on the stove while I’m making other foods for a party. This recipe makes a good amount of dip — adjust ingredients to fit the number of people you’re feeding.

And don’t be surprised to find every bit of it gone by the end of the evening!