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Cranberry Sauce
 Ditch the can and impress your guests with this easy homemade cranberry sauce recipe—ready to brighten your holiday table in just 15 minutes! Ingredients ½ cup water ½ cup fresh orange juice, from two oranges ¾ cup plus 2 tablespoons sugar 1 (12 oz) bag fresh or frozen cranberries (do not use dried) Zest of one orange, about 2 teaspoons Pinch salt ½ cup water ½ cup fresh orange juice, from two oranges ¾ cup plus 2 tablespoons sugar 1 (12 oz) bag fresh or frozen cranberries (do not use dried) Zest of one orange, about 2 teaspoons Pinch salt Instructions In a medium sauce pan over high heat, bring the water, orange juice, and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.) Transfer sauce to a serving bowl. Cover and chill until ready to serve. Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using. In a medium sauce pan over high heat, bring the water, orange juice, and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.) Transfer sauce to a serving bowl. Cover and chill until ready to serve. Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using. Nutrition Information Powered by Serving size: about 1/3 cup Calories: 126 Fat: 0 g Saturated fat: 0 g Carbohydrates: 33 g Sugar: 28 g Fiber: 3 g Protein: 0 g Sodium: 43 mg Cholesterol: 0 mg Serving size: about 1/3 cup Calories: 126 Fat: 0 g Saturated fat: 0 g Carbohydrates: 33 g Sugar: 28 g Fiber: 3 g Protein: 0 g Sodium: 43 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Pickled Red Onions
 Pickled red onions are not only gorgeous, but their sweet, tangy flavor perks up just about any dish, from sandwiches to salads to tacos. Ingredients 1 cup apple cider vinegar 6 tablespoons sugar 1 tablespoon salt 1 large red onion, cut into ⅛-inch slices 1 cup apple cider vinegar 6 tablespoons sugar 1 tablespoon salt 1 large red onion, cut into ⅛-inch slices Instructions In a small nonreactive saucepan, bring the vinegar, sugar, and salt to a boil. Stir until the sugar and salt are dissolved. Remove the pan from the heat, and add the onion to the pan. Let sit, stirring occasionally, until the onion slices are softened, 10 to 15 minutes. Transfer the onions to a medium jar and pour the vinegar mixture over the top. Press the onions down so that they are completely submerged. Let sit for at least 30 minutes before using. Cover the jar and store in the refrigerator for up to a week. In a small nonreactive saucepan, bring the vinegar, sugar, and salt to a boil. Stir until the sugar and salt are dissolved. Remove the pan from the heat, and add the onion to the pan. Let sit, stirring occasionally, until the onion slices are softened, 10 to 15 minutes. Transfer the onions to a medium jar and pour the vinegar mixture over the top. Press the onions down so that they are completely submerged. Let sit for at least 30 minutes before using. Cover the jar and store in the refrigerator for up to a week. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Simple Roasted Asparagus
 Whip up roasted asparagus in minutes—this simple recipe for tender, crisp spears with golden, caramelized tips is perfect every time. Ingredients 1 bunch of asparagus (about 1 lb), tough ends trimmed 2 tablespoons extra-virgin olive oil ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 bunch of asparagus (about 1 lb), tough ends trimmed 2 tablespoons extra-virgin olive oil ¼ teaspoon salt ¼ teaspoon freshly ground black pepper Instructions Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-inch baking sheet with heavy-duty aluminum foil. Spread the asparagus in a single layer on the prepared baking sheet. Drizzle with the oil and sprinkle with the salt and pepper. Shake the pan to coat the asparagus evenly. Roast the asparagus until crisp-tender, about 6 to 8 minutes, depending on the thickness of the asparagus. Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-inch baking sheet with heavy-duty aluminum foil. Spread the asparagus in a single layer on the prepared baking sheet. Drizzle with the oil and sprinkle with the salt and pepper. Shake the pan to coat the asparagus evenly. Roast the asparagus until crisp-tender, about 6 to 8 minutes, depending on the thickness of the asparagus. Nutrition Information Powered by Per serving (4 servings) Calories: 72 Fat: 7 g Saturated fat: 1 g Carbohydrates: 2 g Sugar: 1 g Fiber: 1 g Protein: 1 g Sodium: 147 mg Cholesterol: 0 mg Per serving (4 servings) Calories: 72 Fat: 7 g Saturated fat: 1 g Carbohydrates: 2 g Sugar: 1 g Fiber: 1 g Protein: 1 g Sodium: 147 mg Cholesterol: 0 mg
Homemade Caesar Salad Dressing
 Adapted from Gourmet magazine My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right. Ingredients 2 small garlic cloves, minced 1 teaspoon anchovy paste (see note) 2 tablespoons freshly squeezed lemon juice, from one lemon 1 teaspoon Dijon mustard (I like the brand Maille) 1 teaspoon Worcestershire sauce 1 cup mayonnaise, best quality such as Hellmann's Real ½ cup freshly grated Parmigiano-Reggiano ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 small garlic cloves, minced 1 teaspoon anchovy paste (see note) 2 tablespoons freshly squeezed lemon juice, from one lemon 1 teaspoon Dijon mustard (I like the brand Maille) 1 teaspoon Worcestershire sauce 1 cup mayonnaise, best quality such as Hellmann's Real ½ cup freshly grated Parmigiano-Reggiano ¼ teaspoon salt ¼ teaspoon freshly ground black pepper Instructions In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week. Note: Anchovy paste can be found near the canned tuna in the supermarket. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week. Note: Anchovy paste can be found near the canned tuna in the supermarket. Nutrition Information Powered by Per serving (10 servings) Serving size: About 2 tablespoons Calories: 184 Fat: 19g Saturated fat: 1g Carbohydrates: 1g Sugar: 0g Fiber: 0g Protein: 2g Sodium: 296mg Cholesterol: 13mg Per serving (10 servings) Serving size: About 2 tablespoons Calories: 184 Fat: 19g Saturated fat: 1g Carbohydrates: 1g Sugar: 0g Fiber: 0g Protein: 2g Sodium: 296mg Cholesterol: 13mg
Copycat Recipe: Chipotle Mexican Grill’s Chipotle Honey Vinaigrette
 Inspired by Chipotle Mexican Grill's Honey Vinaigrette This chipotle honey vinaigrette tastes just like the original. Ingredients 6 tablespoons red wine vinegar 3 tablespoons honey ¾ cup vegetable oil ½ teaspoon dried oregano ⅛ teaspoon ground cumin 1½ teaspoons salt ½ teaspoon ground black pepper 2 chipotle peppers in adobo sauce 2 small garlic cloves, roughly chopped 6 tablespoons red wine vinegar 3 tablespoons honey ¾ cup vegetable oil ½ teaspoon dried oregano ⅛ teaspoon ground cumin 1½ teaspoons salt ½ teaspoon ground black pepper 2 chipotle peppers in adobo sauce 2 small garlic cloves, roughly chopped Instructions Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator for up to 5 days. Nutrition Information Powered by Serving size: 2 tablespoons Calories: 173 Fat: 17 g Saturated fat: 1 g Carbohydrates: 6 g Sugar: 6 g Fiber: 0g Protein: 0g Sodium: 172 mg Cholesterol: 4 mg Serving size: 2 tablespoons Calories: 173 Fat: 17 g Saturated fat: 1 g Carbohydrates: 6 g Sugar: 6 g Fiber: 0g Protein: 0g Sodium: 172 mg Cholesterol: 4 mg
Homemade Buttermilk Ranch Dressing
 This buttermilk ranch dressing is cool, creamy, and garlicky. Serve it over a green salad or use it as a dip for crudités or chips. Ingredients ½ cup sour cream ½ cup buttermilk ¼ cup mayonnaise, best quality such as Hellmann's or Duke's 2 garlic cloves, minced (see note) ½ teaspoon salt ¼ teaspoon pepper 1½ teaspoons dried dill ¼ cup finely chopped fresh chives 2 teaspoons fresh lemon juice Few dashes Tabasco sauce, optional ½ cup sour cream ½ cup buttermilk ¼ cup mayonnaise, best quality such as Hellmann's or Duke's 2 garlic cloves, minced (see note) ½ teaspoon salt ¼ teaspoon pepper 1½ teaspoons dried dill ¼ cup finely chopped fresh chives 2 teaspoons fresh lemon juice Few dashes Tabasco sauce, optional Instructions Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve. Note: The dressing will keep well in the refrigerator for 3-4 days. The garlic flavor gets stronger the longer it sits, so you might want to cut back if you're planning on making it in advance. The dressing will thicken up to more of a dip consistency as it chills. Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve. Note: The dressing will keep well in the refrigerator for 3-4 days. The garlic flavor gets stronger the longer it sits, so you might want to cut back if you're planning on making it in advance. The dressing will thicken up to more of a dip consistency as it chills. Nutrition Information Powered by Serving size: 2 tablespoons Calories: 69 Fat: 7g Saturated fat: 1g Carbohydrates: 1g Sugar: 1g Fiber: 0g Protein: 1g Sodium: 113mg Cholesterol: 9mg Serving size: 2 tablespoons Calories: 69 Fat: 7g Saturated fat: 1g Carbohydrates: 1g Sugar: 1g Fiber: 0g Protein: 1g Sodium: 113mg Cholesterol: 9mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
French Grated Carrot Salad with Lemon Dijon Vinaigrette
 Shredded carrots tossed with a light, citrusy vinaigrette—this refreshing salad is crisp, bright, and ready in minutes. Ingredients 1 pound carrots, peeled 2 teaspoons Dijon mustard 1 tablespoon freshly squeezed lemon juice, from one lemon 1½ tablespoons vegetable oil 1½ tablespoons extra virgin olive oil 1 to 2 teaspoons honey, to taste Heaping ¼ teaspoon salt ¼ teaspoon freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley 2 finely sliced scallions (or 1 tablespoon finely chopped shallots) 1 pound carrots, peeled 2 teaspoons Dijon mustard 1 tablespoon freshly squeezed lemon juice, from one lemon 1½ tablespoons vegetable oil 1½ tablespoons extra virgin olive oil 1 to 2 teaspoons honey, to taste Heaping ¼ teaspoon salt ¼ teaspoon freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley 2 finely sliced scallions (or 1 tablespoon finely chopped shallots) Instructions Shred the carrots in a food processor. Set aside. In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve. Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow. Shred the carrots in a food processor. Set aside. In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve. Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow. Nutrition Information Powered by Serving size: about 3/4 cup Calories: 150 Fat: 11 g Saturated fat: 1 g Carbohydrates: 14 g Sugar: 8 g Fiber: 3 g Protein: 1 g Sodium: 253 mg Cholesterol: 0 Serving size: about 3/4 cup Calories: 150 Fat: 11 g Saturated fat: 1 g Carbohydrates: 14 g Sugar: 8 g Fiber: 3 g Protein: 1 g Sodium: 253 mg Cholesterol: 0 Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Basil Vinaigrette
 Capture the taste of summer with this vibrant basil vinaigrette, perfect for jazzing up salads, veggies, and grilled favorites. Ingredients 2 cups loosely packed fresh basil leaves 2 cloves garlic, peeled ¼ cup + 2 tablespoons white wine vinegar, best quality such as Pompeian Gourmet ¾ cup extra-virgin olive oil, best quality such as Lucini Scant 1 teaspoon salt ¼ teaspoon ground black pepper 1½ tablespoons honey 2 cups loosely packed fresh basil leaves 2 cloves garlic, peeled ¼ cup + 2 tablespoons white wine vinegar, best quality such as Pompeian Gourmet ¾ cup extra-virgin olive oil, best quality such as Lucini Scant 1 teaspoon salt ¼ teaspoon ground black pepper 1½ tablespoons honey Instructions In a food processor fitted with the steel blade, combine all of the ingredients. Process until smooth and bright green. Store the vinaigrette in the refrigerator for up to 5 days; shake to re-emulsify before using. In a food processor fitted with the steel blade, combine all of the ingredients. Process until smooth and bright green. Store the vinaigrette in the refrigerator for up to 5 days; shake to re-emulsify before using. Nutrition Information Powered by Per serving (10 servings) Serving size: 2 tablespoons Calories: 157 Fat: 16 g Saturated fat: 2 g Carbohydrates: 3 g Sugar: 3 g Fiber: 0 g Protein: 0 g Sodium: 78 mg Cholesterol: 0 mg Per serving (10 servings) Serving size: 2 tablespoons Calories: 157 Fat: 16 g Saturated fat: 2 g Carbohydrates: 3 g Sugar: 3 g Fiber: 0 g Protein: 0 g Sodium: 78 mg Cholesterol: 0 mg
Panzanella Salad
 With crispy, olive oil-soaked Italian bread, juicy tomatoes, bell peppers and cucumbers, panzanella makes a satisfying summer supper. Ingredients ¾ cup extra virgin olive oil, divided 6 cups rustic Italian bread, cut into 1-in cubes (about ¾ lb) 1 teaspoon salt, divided 1½ pounds tomatoes, cut into 1-in cubes (about 2 large) 2 red, yellow, or orange bell peppers, cut into 1-in cubes 1 small English or hothouse cucumber, seeded and thinly sliced 3 tablespoons capers, drained 3 tablespoons white wine vinegar 1 large clove garlic, minced 3 tablespoons finely minced shallots, from 1 large shallot ¼ teaspoon freshly ground black pepper ⅓ cup fresh chopped basil ¾ cup extra virgin olive oil, divided 6 cups rustic Italian bread, cut into 1-in cubes (about ¾ lb) 1 teaspoon salt, divided 1½ pounds tomatoes, cut into 1-in cubes (about 2 large) 2 red, yellow, or orange bell peppers, cut into 1-in cubes 1 small English or hothouse cucumber, seeded and thinly sliced 3 tablespoons capers, drained 3 tablespoons white wine vinegar 1 large clove garlic, minced 3 tablespoons finely minced shallots, from 1 large shallot ¼ teaspoon freshly ground black pepper ⅓ cup fresh chopped basil Instructions Heat ¼ cup of the oil in a large skillet over medium heat. Add the bread and ½ teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool. In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining ½ teaspoon salt, and the remaining ½ cup oil. Toss well. Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about ¼ tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy. Heat ¼ cup of the oil in a large skillet over medium heat. Add the bread and ½ teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool. In a large bowl, combine the tomatoes, peppers, cucumber, capers, wine vinegar, garlic, shallots, pepper, the remaining ½ teaspoon salt, and the remaining ½ cup oil. Toss well. Right before serving, add two-thirds of the toasted bread and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary (I usually add about ¼ tsp more salt). Transfer to a serving bowl and sprinkle the remaining toasted bread cubes over top. Serve immediately so the bread doesn't get soggy. Nutrition Information Powered by Per serving (8 servings) Calories: 327 Fat: 22 g Saturated fat: 3 g Carbohydrates: 28 g Fiber: 3 g Protein: 5 g Sodium: 497 mg Cholesterol: 0 mg Per serving (8 servings) Calories: 327 Fat: 22 g Saturated fat: 3 g Carbohydrates: 28 g Fiber: 3 g Protein: 5 g Sodium: 497 mg Cholesterol: 0 mg
Poppy Seed Dressing
 Made with just a few everyday ingredients, this poppy seed dressing comes together fast and makes even the simplest salad feel special. Ingredients 3 tablespoons honey 1½ tablespoons Dijon mustard ¼ cup white wine vinegar 1 tablespoon mayonnaise, best quality such as Hellmann's or Duke's ½ teaspoon salt ¼ teaspoon ground black pepper ½ cup vegetable oil 1½ tablespoons minced shallots, from 1 shallot 1 tablespoon poppy seeds 3 tablespoons honey 1½ tablespoons Dijon mustard ¼ cup white wine vinegar 1 tablespoon mayonnaise, best quality such as Hellmann's or Duke's ½ teaspoon salt ¼ teaspoon ground black pepper ½ cup vegetable oil 1½ tablespoons minced shallots, from 1 shallot 1 tablespoon poppy seeds Instructions In a medium bowl, whisk together the honey, mustard, vinegar, mayonnaise, salt, and pepper. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. If you see pools of oil forming on the top while you're adding it, stop for a moment and whisk to emulsify before continuing. Mix in the shallots and poppy seeds. Taste and adjust seasoning, if necessary. Make-Ahead Instructions: The dressing can be stored for up to a week in the refrigerator. Shake to re-emulsify when ready to use. In a medium bowl, whisk together the honey, mustard, vinegar, mayonnaise, salt, and pepper. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. If you see pools of oil forming on the top while you're adding it, stop for a moment and whisk to emulsify before continuing. Mix in the shallots and poppy seeds. Taste and adjust seasoning, if necessary. Make-Ahead Instructions: The dressing can be stored for up to a week in the refrigerator. Shake to re-emulsify when ready to use. Nutrition Information Powered by Per serving (8 servings) Serving size: 2 tablespoons Calories: 171 Fat: 16 g Saturated fat: 1 g Carbohydrates: 7 g Sugar: 7 g Fiber: 0 g Protein: 0 g Sodium: 86 mg Cholesterol: 1 mg Per serving (8 servings) Serving size: 2 tablespoons Calories: 171 Fat: 16 g Saturated fat: 1 g Carbohydrates: 7 g Sugar: 7 g Fiber: 0 g Protein: 0 g Sodium: 86 mg Cholesterol: 1 mg
Chinese Chicken Salad
 Chinese-Style Chicken Salad with Sesame Ginger Dressing With crisp veggies, tender chicken, and a punchy dressing, this Chinese chicken salad is the ultimate meal for those too-hot-to-cook days. Ingredients For the Dressing ⅓ cup unseasoned rice vinegar ¼ cup soy sauce 3½ tablespoons honey ¼ cup sesame oil ⅓ cup peanut or vegetable oil 3 cloves garlic, peeled and roughly chopped 1½-inch square piece fresh ginger, peeled and roughly chopped (see note) ⅓ cup unseasoned rice vinegar ¼ cup soy sauce 3½ tablespoons honey ¼ cup sesame oil ⅓ cup peanut or vegetable oil 3 cloves garlic, peeled and roughly chopped 1½-inch square piece fresh ginger, peeled and roughly chopped (see note) For the Salad 4 cups chopped Napa cabbage 4 cups chopped romaine (or substitute more Napa cabbage) 1 red bell pepper, thinly sliced 2 scallions, white and green parts, thinly sliced ½ cup grated carrots, from 2 carrots ¼ cup chopped fresh cilantro ⅓ cup salted cashews or peanuts 2 cups cooked, shredded chicken 4 cups chopped Napa cabbage 4 cups chopped romaine (or substitute more Napa cabbage) 1 red bell pepper, thinly sliced 2 scallions, white and green parts, thinly sliced ½ cup grated carrots, from 2 carrots ¼ cup chopped fresh cilantro ⅓ cup salted cashews or peanuts 2 cups cooked, shredded chicken Instructions Make the dressing: In a food processor or blender, combine all of the ingredients and blend until smooth. Assemble the salad: Combine all of the salad ingredients in a large bowl. Add dressing, little by little, and toss to combine, until the salad is dressed to your liking. Taste and adjust seasoning if necessary. Serve immediately. Note: For easy guidance on how to peel, grate, and chop fresh ginger, click here. Make the dressing: In a food processor or blender, combine all of the ingredients and blend until smooth. Assemble the salad: Combine all of the salad ingredients in a large bowl. Add dressing, little by little, and toss to combine, until the salad is dressed to your liking. Taste and adjust seasoning if necessary. Serve immediately. Note: For easy guidance on how to peel, grate, and chop fresh ginger, click here. Nutrition Information Powered by Per serving (4 servings) Calories: 608 Fat: 48 g Saturated fat: 9 g Carbohydrates: 28 g Sugar: 19 g Fiber: 4 g Protein: 19 g Sodium: 989 mg Cholesterol: 53 mg Per serving (4 servings) Calories: 608 Fat: 48 g Saturated fat: 9 g Carbohydrates: 28 g Sugar: 19 g Fiber: 4 g Protein: 19 g Sodium: 989 mg Cholesterol: 53 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.