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4 or 5 steaks of choice 1/2 cup apple cider vinegar 1/4 cup olive oil 1/4 cup Dijon mustard Sea salt & ground black pepper Sprinkle steaks generously with sea salt and ground black pepper, both sides, and place in a low dish. Whisk marinade ingredients together and pour evenly over steaks. Cover and chill for at least 8 hours, bring steaks to room temp before cooking. If grilling, grill over medium-high heat until each steak temps 130°F (medium-rare) or above, usually 10-15 minutes. If air frying, 16-20 minutes at 400°F, flipping at the halfway point. If using cast iron, preheat your oven to 450°F with your greased cast iron inside, while you bring your steaks to room temperature. Remove your skillet from the oven carefully and place on a burner. Sear the steaks for 2-3 minutes on each side, before putting the steaks in the skillet into the oven for three minutes. At three minutes, start to temp your steaks, and temp them every 90 seconds until they're 130°F or your preferred temperature. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

To purchase (unless you make/grow this stuff already, of course) : Gherkin pickles (Vlasic Snack’mms) Garlic or pimento stuffed olives Roasted sunflower and/or pumpkin seeds, in shell Plantain chips Dried fruit (apricots, dates, apple slices, etc) Allergen-free (Enjoy Life brand) Chocolate Mega Chunks Organic Gummy Bears To create: Tahini Roasted Butter Beans 1 15 oz can butter beans, drained ¼ cup tahini or SunButter 1 Tbsp olive oil ½ tsp each salt, garlic powder, onion powder, smoked paprika Preheat your oven to 400°F. Drain butter beans and pat as dry as possible with paper towels. In a large bowl, stir together tahini, olive oil, salt, garlic powder, onion powder, and smoked paprika. Gently fold in the butter beans. Arrange beans on a parchment-lined baking sheet in a single layer. Bake for about 30 minutes, flipping the beans once during cooking, until golden brown and crispy (they'll continue to crisp up as they cool). Roasted Corn Nuts 3 cups dried hominy corn 3 tablespoons vegetable oil 1 1/2 teaspoons salt (omit if using a seasoning mix with salt included) 2 teaspoons seasoning of choice Place corn in a large bowl and cover with water; let sit to rehydrate, 8 hours to overnight. Preheat the oven to 400 °F.  Drain corn and spread out in a single layer on a pan or tray. Pat dry with paper towels. Air-dry for 20 minutes. Place corn in a large bowl. Add oil, salt, and any seasoning mix you are using, stir until evenly coated. Place your seasoned corn on a parchment-lined baking tray, and bake for 10 minutes. Stir the corn around the tray, and cook for 10 more minutes. Stir again, cook for 5 more minutes, then transfer corn nuts to a paper towel-lined plate. Allow corn nuts to cool until crisp before serving, about 20 minutes. Did you enjoy this allergy safe charcuterie board idea? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

After a month of celebrations, my family takes it pretty easy for New Years, and leans into my grandma's North Georgia Black Cherokee/Hoodoo roots to prepare a Lucky Meal for the coming year. Otherwise, we have a few cleaning traditions, and do some divination for the coming year. No alcohol-fueled parties to ring in the New Year anymore, and that works for current me. What are your culture's New Years food traditions? And are there any ingredients you can't have and need to substitute? Let me know, I may be able to help! If you are entertaining for New Years Eve: Tiny Sandwiches are great for a prep-and-pregame gathering. The Midwest Crudite Board or The Snackle Box are very portable offerings to bring to other people's home parties. The Scandi Board promises to impress your in-laws, and pairs well with a CrockPot full of Swedish Meatballs . The Lucky New Year's Meal: Cornbread Maple Mustard Ham Glaze Dijon Marinade - if your family prefers pork steaks or chops to ham, or prefers to skip the ham altogether and go for beef or venison or a mushroom or something, this is a good all-purpose marinade for all of that. Black Eyed Peas Quick Collard Greens in the Instant Pot New Years Day aka The Morning After: French Toast Casserole Breakfast Tamale Pie Casserole Maple Spice Instant Oatmeal Bagels, English Muffins, Sweet Rolls  (it's all the same dough...) Absolutely all of that can be pre-prepared and stored in the refrigerator, or pre-portioned for easy access on New Year's Day morning. Did you appreciate this allergy friendly New Years recipe roundup? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 tablespoon olive oil or reserved bacon grease 1 large yellow onion, finely chopped 1 green pepper, finely chopped 1 stalk of celery, finely chopped 6 cloves of garlic, finely minced (or 3-4 big spoonfuls of Jarlic) 2 bay leaves 2–3 teaspoons Creole Cajun Seasoning of choice 1 tablespoon Worcestershire Sauce 1 lb bacon, cooked and chopped (optional) 1 lb dried black-eyed peas, sorted & rinsed 6-8 cups chicken or vegetable broth In a large cooking pot, coat the bottom of the pot with the oil, and saute your onion, pepper, and celery in the oil or grease until the onion is translucent, and the pepper and celery are tender. Toss in the garlic and continue cooking for another 1 minute. Add the bay leaves, Creole Cajun seasoning, Worcestershire, bacon (if using), black-eyed peas, and chicken stock into the pot. Stir everything together to combine and bring to a boil over medium-high heat. Reduce heat to a simmer and cover your cooking pot, allowing the beans to cook until they are tender, usually around 1-2 hours, while stirring frequently and adding more broth to the pot if needed. Remove the bay leaves from the pot before serving over rice or with cornbread . Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Prior to the food allergy diagnoses, I was known for bringing very elaborate "charcoochie" boards to play Drag Bingo each month, to the point where when I told my friends about my new food restrictions, the general response was "but your charcuterie boards!!" ... had to undergo some updates, like the rest of my diet, but I'm still very good at serving a small plate spread with a cohesive flavor theme. The key is to not try to replicate cheese, but to put out a selection that makes you not notice the absence of cheese. Midwest Crudite : because no Midwestern gathering is complete without veggie sticks and Ranch dressing. BYO Tiny Sammies!! : the classic bridal shower luncheon spread, re-imagined for dietary restrictions but flavorful enough that no one will miss the cheese. The Scandi Board : created to go with my family's " Very IKEA Christmas Eve Dinner ". The Snackle Box : whether you bought a Snackle Box or three from the TikTok Shop for road trips, boat snacks, beach snacks, etc, or you're putting out a grazing board for your movie night, I have ideas for how to fill it... I'll be updating this post as I update The Safecuterie Project with more board ideas! Do you enjoy these allergy safe charcuterie board ideas? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

To purchase (unless you make/grow this stuff already, of course) : Wine pickled herring Smoked salmon Smoked oysters (omit if there's a shellfish allergy) Lingonberry jam Plain goat cheese log Rye or Gluten Free Wasa Bread To Create: Pickled onions 1 large red onion, thinly sliced ¾ cup white vinegar ¼ cup water 1 tsp sea salt 1 tsp honey 1 teaspoon caraway seeds Add all ingredients to a bowl or jar and mix well. Allow to sit at least overnight in the refrigerator before serving. Carrot Salad 2 packed cups of carrots, washed and shaved or julienned 2 teaspoons sea salt enough water to cover the carrots Combine your shaved or julienned carrots and salt in a 3+ cup storage container, cover with water, and let sit overnight in the refrigerator. Drain/press the liquid out of your carrots and rinse well before dressing with: 3-4 tablespoons lemon juice (juice of 1/2 a large lemon) 1/3 cup + 1 tablespoon olive oil 2 tablespoons raw apple cider vinegar 1 heaping tablespoon of stone ground mustard 1 teaspoon maple syrup or raw honey sea salt and pepper to taste Whisk together to emulsify the dressing before coating your carrots thoroughly. Dill & Horseradish Savory Non-Dairy Whipped Cream 1/2 cup non-dairy heavy whipping cream 1 tsp prepared horseradish (or to taste) 1/2 tsp dill weed ½ tsp white wine vinegar sea salt white pepper In an electric mixer fitted with a whisk, beat the heavy cream until it holds a stiff peak. Use a rubber spatula to fold in the remaining ingredients. Season to taste with salt and pepper. For a little sweet: Chocolate Bark Fruit Balls Did you enjoy this allergy safe charcuterie board idea? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

To purchase (unless you make/grow this stuff already, of course) : Cured meat (salami, prosciutto, capicola, etc) Microgreens Triscuits, or a sturdy gluten-free cracker Mini sub buns (which you could also create, they're hard to find without soy flour) A small assortment of prepared mustards (stone ground, Dijon, etc) Plant Based Mayonnaise To create: Roasted garlic cloves Enough whole garlic cloves to cover the bottom of your oven-safe dish Enough olive oil to just cover the cloves Enough sea salt to give the pan of garlic a generous sprinkle Preheat your oven to 400 °F. Roast your prepared garlic cloves until they just start to brown, 25-40 minutes depending on how many cloves you’re roasting. White Bean spread 1 15 oz can cannellini beans, drained and rinsed 1/8 cup olive oil juice of 1 large lemon (1/8 cup) 1/2 teaspoon sea salt or to taste 1/4 teaspoon white pepper Add all ingredients to a food processor bowl and puree. Transfer to a serving dish, and chill for 1 hour before serving. Tapenade 2 cans smoked oysters (omit from recipe if there's a shellfish allergy) 2 (6 ounce) jars garlic or pimento stuffed olives 1 (12 ounce) jar Kalamata olives, pitted 3 tablespoons extra virgin olive oil sea salt lemon juice balsamic vinegar Drain and rinse your smoked oysters, add them to the bowl of your food processor. Drain your jars of olives and give them a check-over for pits before adding them to the food processor bowl with the oysters. Add the olive oil, and process the oysters and olives and oil together. Season with salt, lemon juice, and balsamic vinegar to taste. Store in a tightly sealed container in the refrigerator, tastes better if it's made the night before and allowed to sit overnight. Carrot Salad 2 packed cups of carrots, washed and shaved or julienned 2 teaspoons sea salt enough water to cover the carrots Combine your shaved or julienned carrots and salt in a 3+ cup storage container, cover with water, and let sit overnight in the refrigerator. Drain/press the liquid out of your carrots and rinse well before dressing with: 3-4 tablespoons lemon juice (juice of 1/2 a large lemon) 1/3 cup + 1 tablespoon olive oil 2 tablespoons raw apple cider vinegar 1 heaping tablespoon of stone ground mustard 1 teaspoon maple syrup or raw honey sea salt and pepper to taste Whisk together to emulsify the dressing before coating your carrots thoroughly. Pickled Onions 1 large red or white onion, thinly sliced 3/4 cup white vinegar 1/4 cup water 1 teaspoon sea salt 1 teaspoon raw cane sugar optional - 1 teaspoon herbs of choice (Italian seasoning, Madras curry, Dill and caraway seeds, red pepper flakes, etc) Add all ingredients to a bowl or jar and mix well. Allow to sit at least overnight in the refrigerator before serving. For a little sweet: Chocolate Bark Fruit Balls SunButter Balls Did you enjoy this allergy safe charcuterie board idea? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

To purchase (or grow, if you do) : Celery sticks Carrot sticks Green and red pepper strips Snap Peas Broccoli florets Cauliflower florets Cucumber slices Radishes To create: Ranch Dressing 1 cup plant-based mayonnaise 1 tsp white vinegar (can substitute pickle juice) 1 tsp dried dill 1 tsp dried chives* ½ tsp onion powder* ¼ tsp garlic powder* ¼ tsp sea salt or to taste Whisk all ingredients together. Chill 1 hour before serving. *Allium allergies - try substituting 1 tsp dried parsley for the chives, and 1/2 teaspoon each dried marjoram and oregano instead of the onion and garlic powders. Hummus 1 15-ounce can chickpeas, drained and rinsed 2 tablespoons lemon juice 2 tablespoons tahini (sesame paste) 2 tablespoons olive oil 2-3 tablespoons water ½ tsp sea salt 1 tsp cumin 1 clove of roasted garlic or 1/2 teaspoon garlic powder (optional) Add all ingredients to a food processor bowl (or large mortar bowl, if you want a coarser texture), and process with blade or pestle until the hummus is your preferred texture. Chill 1 hour before serving. For a little sweet: Chocolate Bark Fruit Balls SunButter Balls Did you enjoy this allergy safe charcuterie board idea? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 cup beef tallow, or vegan butter of choice (check ingredients for soy, nuts) 1 cup of raw cane sugar or 1 ¼ cup of coconut sugar 1 1/4 teaspoon of vanilla extract 2 teaspoons of baking powder 3 cups all-purpose flour, wheat or gluten free mix 1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water) Sprinkles or icing of choice Preheat your oven to 350°F. In a small bowl, mix flaxseed meal and water to make your flax egg, set aside. Mix tallow and sugar until smooth. Mix in vanilla extract and flax egg until smooth. In a separate bowl, whisk together flour and baking powder. Add gradually to the wet ingredients, mixing thoroughly. Once dough becomes solid, knead with your hands, optionally wearing food safe disposable gloves, into a workable ball. Add a little flour or water as needed to achieve the dough consistency you want. Roll out your dough on a floured surface or parchment sheet to about 1/4 inch thickness and cut into desired shapes. Round up the extra dough, roll and repeat until you’ve used all the dough. Bake on a parchment lined baking sheet for about 8 minutes, or until the bottoms start to look lightly golden, and the tops still look soft.  Allow them to cool completely on the pan before transferring to a cooling rack or platter. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

½ cup honey or maple syrup 1 cup SunButter 1 tsp vanilla extract ¼ cup cocoa or carob powder 2 ½ cups oats ½ cup coconut flakes or ground sunflower, pumpkin, or flax seeds. Bring honey almost to a boil in a small saucepan. Add SunButter and cocoa and whisk together. Remove from heat. Add the contents of your saucepan, oats, and vanilla to a food processor bowl, and process together. Form the mixture into balls, and roll the balls in the coconut flakes. Fun fact: me and my little brother used to call these "Chef's Chocolate Salty Balls," to my mother's dismay as this is an old Seventh-Day Adventist potluck recipe. They also make fantastic "Schweddy Balls" to wreak havoc on Christmas parties with. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 cup dried apricots, coarsely chopped 1 cup medjool dates, pitted and coarsely chopped ½ cup raisins ¼ cup ground sunflower, pumpkin, or flax seeds If desired, cover the fruit in brandy, and let soak overnight before grinding the fruit in a food processor bowl. Roll the processed fruit into balls. Roll the fruit balls in the ground seeds. Store in the refrigerator in a tightly sealed container. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

12 ounces allergen free chocolate chips (Enjoy Life brand) ¾ cup shelled sunflower seeds and pepitas ¼ cup dried fruit, chopped if large. Choose from: cranberries cherries blueberries raisins apricots medjool dates candied ginger About ½ teaspoon flaky sea salt, optional Using a small & medium saucepan combo, or a small saucepan & small heatproof glass mixing bowl or mason jar combo, create a double boiler by filling the larger saucepan about 1/3 full with water, and place the smaller pan or glass bowl over the water, which you bring to a boil before adding the chocolate chips to the smaller pan or the bowl over the boiling water, and using a silicone spatula, keep moving the chips around until they melt fully. Cover a large, rimmed baking sheet with parchment paper. Using your spatula, spread chocolate evenly over the center area of the baking sheet—aim for about 1/4″ thickness (it won’t reach the edges). Sprinkle the seeds evenly over the chocolate, followed by the dried fruit. If you’re adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate. Cover the chocolate bark with another sheet of parchment paper, and use a second baking tray to push the mixture firmly together. Let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened. Once the chocolate is completely hardened, use your hands, optionally wearing food grade disposable gloves, to break it into pieces in a size you want. Serve immediately, or cover and store at room temperature for up to 1 week. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie