Category: Comfort Food

Gluten Free Apple Walnut Muffins

Here is another delicious gluten free muffin that you can enjoy for breakfast and snacks!  This muffin has crisp bites of apple and toasted walnut baked into a lightly spiced batter.  The recipe was one of my first posts, when I started this blog in 2018.  Along the way, it has been updated.  No, I did not change the recipe, it’s a keeper.  My photography though, has improved vastly over the years (or is it the camera?).  You be the judge.

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dry Ingredients:

Wet Ingredients:

  • 1 apple, cut into small dice (about 1 cup)
  • 2 large eggs
  • 63 g. (1/3 cup) granulated sugar or Truvia
  • 52 g. (1/3 cup) brown sugar or Truvia
  • 3 tbsp. canola oil
  • 3/4 cup + 2 tbsp. milk (I used 2%)
  • 1 tsp. lemon juice
  • cooking spray
  • 1 tbsp. butter, for brushing

Preparation:

Mince the walnuts in an electric chopper, about 3 pulses, then lightly toast them in a dry skillet for 3-4 minutes.  Set aside to cool.

Whisk together the dry ingredients.

Chop the apple in an electric chopper (I used Honey Crisp, my favorite), then combine it with the remaining wet ingredients, through lemon juice in a separate bowl.

Stir the wet ingredients into the dry, just until moistened.  A dough whisk is great for muffins and quick breads.

Use a wet spoon to divide the batter into 12 muffin cups, then use a spatula dipped in water to smooth out the tops.  Gluten free batter doesn’t always spread well by itself, so this step will ensure a nice, rounded shape.

Bake for 20 minutes at 400º, the muffins should rise high with nicely rounded tops.  Check the center with a toothpick.

I melted a little butter and brushed it over the baked muffins for a nice shine.

Cool on a rack and serve warm or at room temperature.

Here’s the crumb, nice and moist.  They taste great and you would never know that they were gluten free.  They freeze well too!

Notes ♪ I used my favorite gluten free all-purpose flour from Better Batter in this recipe.

When you shop Better Batter, use my Promo Code MGFC30 at checkout to receive 30% off any non-sale item! 

Notes ♫ Try using a sugar substitute like Truvia if you need the muffins to be diabetic friendly, or a reduced sodium baking powder, if you need to lower the salt.

Notes ♪♫ If you don’t have apple pie spice, you can use 1-1/8 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. ground allspice.

Original Post 6/10/2018                  Updated 6/10/2023

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Gluten Free Cannelloni with Béchamel

Did you ever spend the better part of a day working on a recipe, and think you may never make it again?  Because it’s too much work?  That’s how I was feeling as I worked on this dish – until I took that first bite.  Oh, my goodness, this was absolutely divine!

Cannelloni con Besciamella – Cannelloni with Béchamel is a labor-intensive dish that is well worth the time and effort, it is swoon worthy!  Recipes like this one are a wonderful way to pass a Sunday afternoon.  For those who can’t spend all that time, I have broken down the recipe into four steps, some of which can be made ahead.  So, whether you go for the entire recipe or spread it over 2 days, I’ve got you covered.  Also, see notes at the end for shortcuts!

8 Servings

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The pasta dough was made with Better Batter Original Blend, and I used my KitchenAid pasta roller attachment to roll out the sheets of fresh pasta.

Shop Better Batter and use my code MGFC30 at checkout to receive 30% off any non-sale item! 

 

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THE STEPS

1. the Marinara        2. the Filling        3. the Pasta        4. the Béchamel

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Step 1 – Make the marinara sauce (can be made ahead)

Heat the olive oil in a medium saucepan.  Add the onion and garlic and cook 2 minutes on low heat.  Add the tomato paste in the center of the pan.  Let it toast for a minute then stir it all together.

Add the tomatoes, seasoning, sugar and red pepper flakes.

Cover and simmer on low for 2 hours, stirring occasionally.  I like to use a simmer mat, so the bottom doesn’t burn.  Toward the end of cooking, use a stick blender to process into a sauce.

Step 2 – Make the filling (can be made ahead)

  • 1 tbsp. olive oil
  • 1/2 lb. ground pork
  • 1/2 sweet onion, divided use
  • 1/3 cup white wine
  • 1 small carrot
  • 1 small celery stalk
  • salt, to taste
  • 2 tsp. tomato paste
  • 1 cup chicken stock
  • 1/3 cup beef stock
  • 1 tsp. arrowroot flour
  • 1 cup baby spinach, chopped
  • 2/3 cup grated parmesan
  • 1 tsp. fresh grated orange zest

Cut half of the sweet onion into small dice (about 1/3 cup).  Add the olive oil to a stainless-steel skillet on medium low heat.  Cook the diced onion and ground pork, breaking up the meat with a spatula.

Add the wine and continue cooking slowly, stirring frequently until most of the liquid evaporates.

Mince the carrot, celery and remaining onion in an electric chopper.

Add the minced veggies to the pork and stir well.

Make a spot in the center of the pan and add the tomato paste.  Let it toast for a minute before stirring it into the pork and veggies.

Add the broth with salt to taste.

Sprinkle the arrowroot evenly over the mixture and stir it in.  Simmer on low until the filling has thickened.  Stir in the baby spinach.  The filling should be moist, but not watery.

Transfer to a bowl and stir in the orange zest and parmesan.  Set it aside while you make the pasta and béchamel.

Step 3 – Make the pasta

Combine 140 g. flour and salt.  In the bowl of a stand mixer, whisk the eggs and olive oil together.  Add the flour mixture and beat with the paddle attachment for 5 minutes to form a soft dough.

Bring the dough together and sprinkle with more flour, then wrap in plastic wrap.  Let the dough rest for 15 minutes.

Divide the dough into 4 sections and work with one piece at a time.  Begin feeding it through the pasta roller, starting with the thickest setting.  Pass it through several times, adding more flour as needed, then begin increasing the roller setting each time until you have a sheet that is thin without tearing the dough.

For this recipe, setting 3 on a KitchenAid pasta roller attachment is the perfect thickness.  Repeat with each section and lay the sheets on floured parchment or wax paper.

Cut each section into 5-6″ pieces.

Step 4 – Make the Béchamel

  • 1-1/2 tbsp. butter
  • 1-1/2 tbsp. arrowroot flour
  • 1/4 cup heavy cream or half and half
  • 1/2 cup 2% milk
  • 1/4 cup stock (chicken, beef or vegetable)
  • salt and pepper to taste

Melt the butter in a small nonstick saucepan.  Whisk in the arrowroot flour and cook 2-3 minutes over low heat, whisking constantly.

Drizzle in the milk, cream and broth and whisk continuously until thickened.  Season with salt and pepper.  Keep warm.

Assemble!

Finally!  The hard work is done, and it’s time to assemble.  Preheat the oven to 400º.

Coat a casserole dish with cooking spray.  Ladle enough marinara to cover the bottom of the pan, and top with a few ladles of Béchamel.

Spoon the filling evenly onto each section of pasta.

Roll each section into a cylinder and arrange the bundles in a single layer, seam side down in the casserole dish.

Spread the remaining sauce over the cannelloni, then top with more Béchamel.  Be sure that all of the pasta is generously covered with the sauce, including the edges.  Sprinkle the top with grated parmesan cheese and cover the dish with foil.

Bake for 15 minutes, then carefully remove the foil and bake for another 15 minutes.

As the pasta bakes it will absorb liquid and thicken the sauce.  The filling is delicious and moist.  Garnish with fresh basil and dig in!

Notes:

♪ I won’t tell if you use a gluten free jar sauce (wink!).

♫ Use a wine that you can/would drink.  Do NOT use cooking wine!

♪♫ Don’t skip the fresh orange zest.  It adds a subtle burst of amazing flavor to the finished dish!

♫♫ Homemade pasta is fabulous, but if you’re not up to the task, try to find fresh gluten free lasagna sheets such as Taste Republic.  You will need about 8 lasagna sheets for this recipe.  Lay them out on floured parchment and cut each sheet in half.  I do not recommend using dry pasta in this recipe, as it needs to be cooked in advance in order to roll properly and will not absorb enough liquid, resulting in a soggy finished dish.

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Fajitas with Spanish Rice

Fajitas are easily adapted to the gluten free diet, since most of the ingredients are naturally gluten free!  Steak, peppers and onions cooked stovetop on the griddle with a side of Spanish Rice.  I served it all with gluten free corn tortillas, salsa and sliced fresh mango.

You have probably seen fajitas traditionally cooked and served in a cast iron pan like this one.  They make a great presentation, coming to the table with a sizzle.  But – if you don’t have one, or if like me you can’t lift cast iron pans anymore, it’s perfectly fine to use a nonstick griddle or skillet to cook this fun meal.

I mixed up my own seasoning blend for this recipe.  I always have a large collection of individual spices on hand, so I can blend together just enough for a specific meal with nothing wasted.  Another benefit is that I can adjust the flavors to my liking.  More heat?  Add more chipotle.  Don’t like cumin?  Just leave it out.  You get the idea.

For my friends who love spicy food, you are going to want to make this meal!  I loved the Spanish rice.  Considering I make rice several times a week, this was a nice change from my usual preparation.

4 servings

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Ingredients:

Seasoning:

  • 1 tsp. crushed chipotle chili flakes
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. oregano
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/8 tsp. red pepper flakes
  • 1/2 tsp. sea salt

Fajitas:

  • 3/4 lb. sirloin, skirt steak or flank steak, sliced thin
  • 1/2 red bell pepper, cut into strips
  • 1/2 green bell pepper, cut into strips
  • 1/2 medium sweet onion, sliced thin
  • 1/2 medium red onion, sliced thin
  • 1 lime, half juiced and half for serving
  • 2 tbsp. olive oil
  • gluten free tortillas for serving
  • salsa, for serving (this one is my favorite)
  • fresh mango, for serving (optional, my favorite!)

Preparation:

Combine the spices and mix well.

Add the sliced peppers and onions to a medium bowl with 1 tbsp. olive oil and 1 tsp. of the spice blend.

In a separate bowl, toss the beef strips with 1 tbsp. olive oil and 1 tsp. of the spice blend.

Heat a griddle or large nonstick skillet and warm the tortillas, about 30 seconds per side.  Remove to a plate and keep warm.

Add the peppers and onions to the griddle and cook to crisp tender, stirring occasionally.

Push the veggies to the back of the griddle and add the meat.  Cook quickly about 1 minute per side.

Toss with the peppers and onions and squeeze the juice from 1/2 lime over the top.  Garnish with fresh cilantro and serve with the tortillas, lime wedges, rice and salsa.

Spanish Rice Ingredients:

  • 1/2 cup long grain white rice
  • 1 tbsp. olive oil
  • 1/4 cup minced onion
  • 2 tbsp. minced bell pepper
  • 2 tbsp. tomato sauce
  • 1 cup chicken broth
  • 1 tsp. fajita seasoning (from above)

Preparation:

In a small saucepan, combine olive oil, onion and bell pepper and cook over medium low heat until the onions are translucent.  Stir in the rice, tomato sauce and chicken broth.  Cover and cook 15 minutes.  Garnish with cilantro.

Notes ♪♫ Truth be told, I was not a fan of the store-bought gluten free tortillas.  Next time I will make them myself, but that’s another blog post!  Sometimes you need a shortcut, right?  And this dinner was a success in every other way. 🙂

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Sausage Stuffed Turkey Rolls

Italian sausage, crumbled with celery and panko, all rolled up in thin sliced turkey cutlets.  This was one of my favorite meals of late.  A bit reminiscent of Thanksgiving dinner, minus the 20 side dishes but still nice enough to serve to guests!

For this recipe, you only need a handful of ingredients, and buying thin sliced turkey cutlets makes the prep easy.  I like the 4-pack from Shady Brook Farms, available at local grocers like Stop & Shop, and Perdue also has a similar product available at Walmart.

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Ingredients

  • 1 lb. thin sliced turkey breast cutlets (4 cutlets)
  • 6 oz. Italian Sausage (2 links)
  • 1 small celery stalk, minced
  • 1/4 cup gluten free panko breadcrumbs
  • 1 tbsp. olive oil
  • salt and pepper, to taste

Preparation:

Heat olive in a stainless-steel skillet and begin cooking the sausage and celery, breaking up the meat with a spatula.

Brown the meat (it does not have to be cooked through), then transfer to an electric chopper and pulse a few times to further break down the meat into small crumbles.

Return to the skillet to finish cooking.  Stir in the panko breadcrumbs and set aside to cool.

Lay the turkey cutlets on a baking sheet or flat work surface.

Spread the sausage mixture over the turkey cutlets and roll them up, securing with toothpicks.  Wipe the skillet clean.  Add a little more olive oil and begin browning the cutlets starting with the seam side down.

Continue turning to quickly brown on all sides.  Do not cook through, they will finish in the oven.

Mist a baking dish with cooking spray and preheat the oven to 375º.  If you had any extra sausage stuffing, spread it in the bottom of the dish.  Add the turkey rolls.

Cover with foil and bake 25 minutes or until the internal temperature reaches 160º (check with a thermometer).

Serve with a side of wild rice and Mushroom Sauce or Turkey Gravy.

Notes ♪♫ The mushroom sauce that I spooned over the turkey rolls came out so good that I thought it deserved its own post.  Who knew?  Get the recipe here!

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Gluten Free Mushroom Sauce

This sauce was something I threw together to accompany a weeknight meal, almost an afterthought.  I am usually not one for sauces and gravies, but everyone loved this Mushroom Sauce so much, that I thought it deserved a post of its own.

The first time I made it to go with pork chops.  Since then, it has proven to be wonderful ladled over poultry, steaks and meatloaf as well.

Using Greek yogurt instead of heavy cream was unexpectedly good.  At first, you really taste the yogurt tang, but as the sauce rests it becomes less pronounced.  It gives the sauce a smooth, velvety texture.

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Ingredients:

  • 4 oz. button mushrooms, sliced thin
  • 4 oz. sweet onion, small dice
  • 1 tbsp. olive oil
  • 1 tsp. butter
  • 1/4 cup white wine
  • 3/4 cup chicken broth
  • 1 tbsp. arrowroot starch/flour
  • 1 tbsp. butter
  • 3 oz. plain Greek yogurt
  • salt and pepper to taste

Preparation:

Add 1 tbsp. olive oil and 1 tsp. butter to a small skillet.  Add the onion and cook until translucent.

Add the mushrooms and stir, cooking several minutes longer or until they release their liquid.  Set aside to cool.

In a separate saucepan, melt 1 tbsp. butter.  Add the arrowroot flour and whisk, whisk, whisk!

Lower heat and continue cooking (don’t stop whisking!) until the roux has some color, like this.

Stream in the wine and broth, whisking constantly to keep lumps from forming.  There’s our sauce taking shape!

Next stir in the mushrooms and onions.

Remove from the heat and whisk in the yogurt.

This sauce goes well with so many things.  Beef, poultry, pork…  I am especially proud of this next recipe for Sausage Stuffed Turkey Rolls.  Paired with the Mushroom Sauce and a side of wild rice, this was a great meal.  Check it out here!

Notes ♪♫ Don’t shy away from making a roux!  I used to be so intimidated about doing this, but it’s easy when you use arrowroot.  A beautiful, smooth roux every time!

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Gluten Free Meatloaf Ramekins

Look at these cute little ramekins!  They can elevate the humblest of meals to dinner party status!  Gluten Free Meatloaf Ramekins are fun to make and perfectly portioned for kids, small plates and small appetites.

You can vary the veggies in this meatloaf to suit your taste.  I used onion, zucchini and bell pepper.  Unlike my other meatloaf recipes, this one contains no oats.  So, if you can’t have oats or are avoiding them for the time being, this one is for you!

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Servings: 4 ramekins

Ingredients:

Preparation:

Heat olive oil in a small skillet and sauté the veggies until they have released their liquid and reduced to about 1/3 cup.  Season to taste.

Transfer to a bowl to cool (so you don’t cook the egg).

When cooled, whisk in the ketchup followed by the egg and more seasoning.

Next add the beef, working it in with your hands.  Gradually add the potato flakes and breadcrumbs and combine well.

Mist the ramekins with cooking spray and place them in a square baking dish.  This will make them easier to handle when going in and out of the oven.

Divide the meatloaf mixture between the 4 ramekins.  Top with ketchup and smooth the tops with a fork.

Bake at 375º for 20 minutes or until the internal temperature reaches 150º (check with a thermometer).

Serve with ketchup or your favorite BBQ sauce (my favorite is Stubbs Smokey Mesquite).

Notes ♪♫ Love ramekins?  Check out my Shepherd’s Pie Ramekins and Ramekin Stuffing cups!

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Gluten Free Apple Pie

There is nothing like a homemade pie for a special occasion.  Just look at that crust!  Apple pie was the first pie that I learned to make, and it is still my favorite!

Before my Celiac diagnosis, I used to buy the refrigerated pastry dough in the red box (remember those days?) for my pies.  Today I use this easy make ahead Gluten Free Pie Crust, and always keep it on hand in my freezer so I’m ready to make a dessert pie, meat pie or quiche.

The filling was adapted from Taste of Home, an old classic from back in the day.  I always use Honeycrisp apples for pie, they are excellent for cooking and baking.  You can use other firm apples like Braeburn, Cortland or Granny Smith.  My apples were quite large, so I only used 4 for this recipe.  For medium sized apples you will need 5-6.

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Ingredients:

  • gluten free pastry dough for double pie crust (recipe here)
  • 5-6 medium apples, peeled and diced
  • 1 tbsp. lemon juice
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 tbsp. gluten free flour (I used Better Batter Original)
  • 1 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1 tbsp. butter
  • 1 tbsp. egg whites

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Preparation:

The first thing you’ll want to do is roll out that pie dough.  If you had it in the freezer, let it defrost in the refrigerator the day before then leave at room temperature for 20 minutes before rolling.

The easiest way to roll the dough is to lay it on a sheet of lightly floured parchment and cover with a sheet of plastic wrap.  Take your time rolling the dough, until it is large enough to fit your pie dish.  Place the rolled-out dough in the refrigerator while you make the filling.

Next, whisk together the sugars, flour, cinnamon, ginger and nutmeg in a small bowl.

Squeeze the lemon juice into a large bowl.  Peel and dice the apples and add to the bowl, tossing with the lemon juice after each addition.

Combine the sugar mixture with the apples and toss well to coat.

Now for the moment of truth.  Place one sheet of pastry dough in the pie dish.  The easiest way to do this is to remove the plastic wrap and flip the dough onto the pie dish.

Carefully peel away the parchment and ease the dough into the dish like this.

Whew, look at that it worked!  Now trim the edges and use the extra pieces to patch any cracks or holes.

Fill with the apple mixture and dot with the butter.

Use the same technique to place the top sheet of pastry dough.  Fold the edges over and crimp, it doesn’t have to be fancy.

Cut slits to allow steam to escape.  Whisk the egg white, and brush all over the top.

Place the pie on a sheet pan (in case it drips) and arrange strips of foil loosely around the edges.  Don’t press the foil into the dough (it may stick).

Bake for 25 minutes at 375º.  Use tongs to remove the foil then bake an additional 25 minutes.

Cool at least 2 hours before slicing.  It smells so good you will have a hard time waiting!

Notes ♪♫ Pie crust has always been my nemesis.  That is, until I learned to make this incredible Gluten Free Cream Cheese Pie Crust, then a whole new world of gluten free baking opened up.  Try it, I promise it is easy to prepare and rolls like a dream!

Apple Pie filling adapted from Taste of Home

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Gluten Free Peas and Elbows

Do you get bored with the same old side dishes?  I tend to always go with rice or potatoes for dinner, but it gets monotonous!  So, here’s a little something I made to change things up one weekend.  I served it with steak, but this nifty little side dish would go well with chicken or pork chops too!

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Ingredients:

  • 1 tbsp. olive oil
  • 1/4 cup minced onion
  • 1 cup gluten free chicken stock
  • 1 cup (3 oz.) gluten free elbow macaroni
  • 1/2 cup water
  • 1/2 cup frozen peas, defrosted
  • 1 tbsp. butter
  • 1 heaping tbsp. shredded parmesan
  • 1/2 tsp. seasoned salt
  • sea salt, to taste
  • fresh chives, for garnish

Preparation:

In a small nonstick saucepan, sauté the onion in 1 tbsp. olive oil until the onions are translucent.

Add 1 cup gluten free chicken broth, 1 cup water, salt to taste and seasoning of choice.  Bring to a simmer and add the elbows, cook to package directions.  With 5 minutes left on cook time, add the peas and simmer 5 minutes longer.

Stir in 1 tbsp. butter, a heaping tbsp. of cheese (or more if you like) and transfer to a serving bowl.

Garnish with fresh chives or parsley.  I love this easy side, so it will definitely be going into the dinner rotation!

Notes ♪♫ I used Jovial brown rice elbows in this recipe.  One of my favorite brands of gluten free pasta, I was thrilled to find elbows at the store.  If they aren’t available where you live, you can get them here on Amazon.

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Ginger Bok Choy Egg Drop Soup

This Asian inspired soup is just the thing for a light dinner or first course.  If you love Egg Drop Soup, you will love this adaptation that combines the best of Egg Drop and Ginger Bok Choy.  Only a few ingredients are needed, and since it does not require all day simmering you can throw it together after work.  Stir in a beaten egg and rice noodles just before serving and it’s ready to eat!

This was quite a bit different than my usual soups, but the recipe is a keeper!  So good for those chilly nights, or when you’re feeling under the weather.

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4 servings

Ingredients:

Preparation:

Heat 1 tsp. sesame oil and 1 tsp. olive oil in a soup pot or Dutch oven.  Mince the garlic and ginger (I used an electric chopper) and add to the pot.  Cook for 30 seconds then add the sliced mushrooms.

Stir until the mushrooms release their liquid, then add the bone broth, 2 tsp. of tamari and 1 tsp. sesame oil (or more, to taste).  Season with salt and pepper and bring to a simmer for 15 minutes.

Trim away the tough, lower part of the Bok choy, then rinse and halve the leaves.  Stir them into the soup to wilt and lower the heat to keep warm.

Cook the rice noodles in a separate pan according to package directions.  Just prior to serving, drizzle the beaten egg into the soup and swirl it around with a whisk.  Add the cooked rice noodles.

Ladle into bowls and serve with Chow Mein noodles for texture (optional), or a simple garnish of green onions if you want to keep it simple.

Notes ♪♫ I love these extra wide rice noodles from A Taste of Thai.  I was able to find them locally, but if not available in your area you can get them here at Amazon.  I use Coconut Aminos in my Asian recipes, but if you are not limiting salt, try Gluten Free Tamari.

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Hash Brown Muffin Cups

Aren’t these the cutest?  Hash Brown Muffin Cups are fun to make and eat, kid friendly and adult approved!  Using frozen hash browns really cuts down on the prep work.  This is a great brunch recipe because you can prepare it the night before and bake in the morning.

Are hash browns gluten free?

As long as you are buying plain hash brown potatoes, they should be fine.  I always look for the gluten free label as an extra measure of security, but as long as the only ingredient is “Potatoes” you are good to go.  If the potatoes are seasoned or include other ingredients, then investigate further before buying.  I used Ore-Ida frozen shredded Hash Browns in this recipe.

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Ingredients:

  • 20 oz. frozen shredded hash browns (for a standard 12-cup muffin tin)
  • 1/2 cup shredded parmesan cheese
  • 1/2 tsp. salt
  • fresh ground pepper, to taste
  • 1/2 tsp. garlic granules
  • 1/8 tsp. paprika
  • 2 tbsp. olive oil
  • cooking spray

Preparation:

Weigh 20 oz. hash browns and place in a zip top bag.  Defrost in the refrigerator.

I used a salad spinner to be sure the potatoes were as dry as possible (see notes).   After spinning the potatoes (or pressing them dry with paper towels) transfer to a clean bowl.

Toss the hash browns with the cheese and seasonings.  Drizzle with 2 tbsp. olive oil and toss again to coat thoroughly.

Mist the muffin tin with cooking spray and spoon the potatoes evenly into the 12 cups.

Cover with plastic wrap and refrigerate overnight.

The next morning, preheat the oven to 400º and spritz the tops of the muffin cups with olive oil spray.  Bake for 45 minutes.

The edges should be browned and crispy.  Use a spoon to slide them right out of the pan onto a serving dish!

Hash Brown Muffin Cups will be a great addition to your brunch menu, or a fun dinner side.  They reheat well, and ours stayed crispy even after microwaving.  You will want to keep a bag of hash browns in your freezer pantry, so you can make a batch any time you like!

Notes ♪♫ My salad spinner is over 20 years old.  We originally purchased ours when my husband used to plant a large garden and I needed an easy way to wash the veggies.  Today I still eat lots of salads and this is just a handy thing to have in your kitchen!  Here’s the current model.

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