Sloppy Joes

The ingredients:

• 1 Tablespoon olive oil
• 1/2 onion, diced
• 1 celery stock, diced
• 1 carrot, peeled and diced
• 1 package veggie meat crumbles (veggie version)/ 1 lb of ground turkey(meat-eater version)
• 2 cups of tomato sauce
• 1/2 cup ketchup
• 2 Tablespoons gluten-free soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons cumin
• 1 teaspoon garlic salt
• 1 teaspoon oregano
• squirt of srichacha sauce
• dash of fresh ground pepper
• gluten-free buns

The method:

1. In a skillet, heat up the olive oil over medium heat. Add the onions, carrots and celery and saute for about five minutes or until they start to soften.
2. Add the rest of the ingredients and bring to a simmer. Cook for 10 to 15 minutes or until it has reached a desired consistency.
3. Assemble mixture on buns; serve with oven baked fries (recipe follows).

Oven Fries

The ingredients:

• 6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
• 4 tablespoons (1/4 cup) extra-virgin olive oil
• 1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
• 2 cups freshly grated Romano cheese
• 1/4 cup parsley leaves, finely chopped
• 4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
• Coarse salt and freshly ground black pepper

The method:

1. Preheat the oven to 400 degrees.
2. Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
3. Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
4. Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.