“Gnaw, Gnaw” Biscuits: Teeth Tamers for Guinea Pigs and Rabbits

Pinch of kosher salt 6 red radishes, thinly sliced

1/4 cup toasted pepitas (pumpkin seeds)

1/3 cup crumbled queso fresco or feta cheese INSTRUCTIONS

In a blender or food processor, combine all the Green Goddess dressing ingredients and blend until smooth, about 2 minutes. Taste and add more lemon juice and salt, if you wish. Refrigerate in an airtight container for up to 4 days.

In a large bowl, separate the lettuces into individual INGREDIENTS

1 cup kibble (guinea pig or rabbit) ¾ cup water ½ cup unsweetened applesauce

¾ cup finely shredded carrot

1 cup small pieces of Timothy hay (I used the fine bits from bottom of box) INSTRUCTIONS

Preheat oven to 300 degrees. Line a baking sheet with parchment paper. Mix together the kibble and water to hydrate them. Stir in the other ingredients. leaves, crush the kosher salt over the leaves and toss them with enough dressing to coat them (you may not need it all). Arrange the lettuces on a platter or on individual plates and evenly distribute the radishes, pepitas and cheese over the top.

Basic mayonnaise: To make your own mayonnaise, pour 1 cup olive oil into a measuring cup you can easily handle with one hand, while whisking with the other. Place 1 egg yolk in a medium nonreactive bowl. While continuously whisking, add the oil drop by drop, incorporating each drop before adding the next. As the mixture thickens and emulsifies, begin adding the remaining oil in a slow, steady stream, continuing to whisk vigorously, until you have added all the oil. The mixture should be thick and glossy. Whisk in 2 teaspoons Champagne vinegar, 1/4 teaspoon kosher salt and 2 teaspoons water until fully incorporated. Refrigerate in an airtight container for up to 1 week. Briefly whisk smooth before using.

Thread two or three pieces of the chicken onto each skewer so that the tip is covered with the chicken meat and it lays flat (i.e., do not bunch the pieces together). Wrap the remaining exposed skewer in foil. Broil under high heat, 1 to 2 inches from the heating element, for 2 minutes on each side. Or use an outdoor grill and grill until cooked through, about 2 minutes per side. Serve on a platter with a dish of the peanut sauce for dipping, garnished with cilantro.

PHOTO BY EMILY RYAN Treat your dog to something special from GiggyBites Bakery & Marketplace.

PHOTO COURTESY OF CHRISTINA VERRELLI These bone-shaped biscuits combine peanut butter and pumpkin.

PHOTO COURTESY OF ABRAMS BOOKS A Little Gem and Green Goddess salad dressing goes extra flavorful when the dressing’s made from scratch, with tips from Foreign Cinema’s Gayle Pirie, who has a new cookbook coming out, “The Foreign Cinema Cookbook: Recipes and Stories Under the Stars”...