Soda Gummy Candies

Soda Gummy Candies

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INGREDIENTS

  • 2 Cups of each of your favourite soda: cream soda, orange creamsicle, black cherry

  • 1 envelope (1 tbsp) of gelatine for each flavour of soda

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INSTRUCTIONS

  1. Begin by reducing one flavour of soda at a time in a saucepan over medium heat. You’ll need the liquid to reduce by half. Once reduced, remove from heat and pour into a small bowl.
  2. Sprinkle the gelatine over the hot soda and stir to melt through. Place the soda in a container with a pour spout and gently pour into the silicon mould of you choice. Let set completely in the fridge.
Vegetarian nacho burgers with nacho cheese sauce

Vegetarian nacho burgers with nacho cheese sauce

Prep Time : 20 mins

Cook Time : 10 mins

Total Time : 30 mins

 

Servings3

 

Ingredients

For the vegetarian nacho burgers:

  • 30 g walnuts (~ 1/4 cup)
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 5 slices pickled jalapeño (red or green)
  • 50 g cheese flavoured tortilla chips, roughly smashed (~ 1 1/2 cups, or ~ 1/2 cup when crushed)
  • 1 tsp smoked paprika
  • Salt
  • Black pepper
  • 1 tbsp oil for frying

For the nacho cheese sauce:

  • 2 tsp butter
  • 2 tsp plain flour
  • 4 tbsp milk
  • 3 slices pickled jalapeño, finely chopped
  • 2 slices American cheese
  • Pinch cayenne pepper (optional)
  • Salt
  • Black pepper

To assemble:

  • 3 burger buns
  • 3 tbsp salsa
  • 1/2 avocado, mashed
  • Pickled jalapeños

Instructions

  1. Add the walnuts to a food processor, and blitz to form a coarse crumb. Add the drained black beans, pickled jalapeño slices, and half of the tortilla chips. Also add the smoked paprika and a good pinch of salt and pepper. Blitz again until well combined.

  2. Crush the remaining tortilla chips, and add them to the mixture. Mix by hand to combine.

  3. With clean hands, form the mixture into three large patties.

  4. Heat a dash of oil in a frying pan, and add the black bean burgers. Cook over a fairly low heat for around 5 minutes each side, until crispy on the outside and piping hot in the centre. You can cover the pan with a lid if the burgers need help cooking through to the centre.

  5. Meanwhile, make the nacho cheese sauce. Melt the butter in a small saucepan, and add the flour. Mix well to form a roux, and cook for 1 minute over a very low heat. Add the milk 1 tbsp at a time, stirring until the mixture is smooth each time before adding more. When the mixture has formed a smooth sauce, add the chopped jalapeños, American cheese and a pinch of cayenne pepper. Stir thoroughly until the cheese has melted and formed a thick cheese sauce. Season to taste.

  6. Assemble the burgers in buns with the nacho cheese sauce, salsa, mashed avocado and more slices of jalapeño.

 

 

Watermelon, Cucumber, and Burrata Salad

Watermelon, Cucumber, and Burrata Salad

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium shallot, thinly sliced (about 1/4 cup)
  • 1 small English cucumber (about 8 oz.) English cucumber (about 8 oz.)
  • 4 cups seedless watermelon cubes (about 1 1/2 lb.)
  • 6 ounces burrata cheese, torn
  • 2 tablespoons sliced almonds, toasted

Preparation

 

1. Whisk together oil, vinegar, salt, and pepper in a large bowl. Stir in shallot.

2. Slice cucumber diagonally into 1/2-inch-thick slices.

3. Arrange cucumber, watermelon, and burrata on a serving platter. Spoon shallot dressing over salad; sprinkle with almonds.

Pineapple-Mint Salsa

Pineapple-Mint Salsa

Ingredients

  • 2 cups 1/4-in.-diced pineapple (from 1 small pineapple)
  • 1/4 small red onion, minced (about 1/4 cup)
  • 1 small jalapeño, seeded and minced (about 1 Tbsp.)
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons fresh lime juice Salt

Preparation

 

Combine pineapple, onion, jalapeño, mint, and lime juice in a nonreactive bowl. Season lightly with salt and stir well. Cover and refrigerate for at least 30 minutes or up to several hours to allow flavors to develop.

Mediterranean Salsa

Mediterranean Salsa

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 shallots chopped (about ½ cup)
  • 3 cloves garlic, minced (about 1 Tbsp.)
  • 1/2 small orange or yellow bell pepper, seeded and minced (about 1/3 cup)
  • 6 medium Roma tomatoes, diced (about 1/2 cup)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon balsamic vinegar
  • Salt and pepper

Preparation

 

1. Place oil, shallots, and garlic in a small skillet. Cook over medium-low heat, without stirring, until mixture sizzles. After it sizzles for 30 seconds, scrape into a medium bowl and let cool.

2. Fold in bell pepper, tomatoes, parsley, and vinegar; season with salt and pepper. Cover and refrigerate for at least 1 hour.

Atlantic Beach Pie

Atlantic Beach Pie

Makes 1 pie

For the crust:

  • 1 1/2sleeves of saltine crackers (about 6 ounces or 60 crackers)
  • 1/2cup softened unsalted butter
  • 3tablespoons sugar
For the filling:

  • One14-ounce can sweetened condensed milk
  • 4egg yolks
  • 1/2cup lemon or lime juice or a mix of the two
  • Fresh whipped cream, for garnish
  • Coarse sea salt, for garnish
  1. Preheat oven to 350° F.
  2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
  3. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.
Creamy garlic herb mushroom spaghetti

Creamy garlic herb mushroom spaghetti

INGREDIENTS
  • 8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand
  • 4 tablespoons butter, divided
  • 3 cloves garlic, minced, divided
  • 16 ounces fresh mushrooms, sliced
  • 2 tablespoons flour (or whole wheat flour)
  • 1 teaspoon herbes de provence
  • 1½ cups milk
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • additional ¼ cup water, broth, milk or cream (optional)
  • ¼ cup fresh parsley (more to taste)
INSTRUCTIONS
  1. Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
  2. Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
  3. Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
  4. Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.
Buttermilk Scones

Buttermilk Scones

Crisp outside, buttery and fluffy on the inside. These buttermilk scones are the perfect tea time option. Served with a delectable strawberry jam and whipped cream.

Ingredients

  • 500 grams of flour
  • 2 tsp bicarbonate soda
  • 2 tsp cream of tartar
  • 75 grams of butter
  • 2 tsp caster sugar
  • 300 ml buttermilk
  • 1 cookie cutter
  • 1 beaten egg
  • Cream

How to Make Buttermilk Scones

  1. In a big bowl add flour, bicarbonate soda, cream of tartar, butter along with caster sugar and mix.
  2. While mixing keep adding some buttermilk, bring it all together, forming dough and take it out on a board.
  3. Sprinkle some flour on the board and pat the dough to the thickness of your choice.
  4. Cut small pieces of the dough with the cookie cutter and place them on a baking tray.
  5. With the help of a brush touch up the pieces with the beaten egg.
  6. Bake in an oven set at 220degree for about 10-12 minutes.
  7. To Serve: Server the scones with some whipped cream and strawberry jam on the side.
Grilled White House Pizza

Grilled White House Pizza

“Sweet potatoes add welcome texture to pizza—and they’re delicious with tomato sauce!” — Cristeta Comerford and Sam Kass, executive chef and assistant chef of the White House

TOTAL TIME: 1:15
PREP: 0:30
LEVEL: Easy
SERVES: 8

Ingredients

  • White Hamon sweet potatoes
  • 2 Small Eggplants
  • 2 tsp. red peppers
  • ½ c. olive oil
  • Salt and freshly ground pepper
  • 2 lb. frozen pizza dough
  • 1½ c. tomato sauce (your own recipe or store-bought)
  • 3 c. shredded low-fat mozzarella
  • fresh basil

Directions

  1. Heat a grill to medium-high. In a large bowl, toss vegetables with ¼ cup olive oil and 1 teaspoon each salt and pepper. Grill in batches until softened but still crunchy,about 10 minutes for sweet potatoes, 8 minutes for eggplants and peppers. Transfer to a plate and set aside.
  2. Roll out dough to two 9-by-18-inch pizzas, about 1/8-inch thick. Brush one side of each pizza with 1 tablespoon olive oil, season with salt and pepper, and grill with oiled side facedown on grates for 9 minutes. Brush other side of pizzas with remaining olive oil, then flip and grill until cooked through, about 9 minutes more. Spread tomato sauce over pizzas and top with grilled vegetables followed by mozzarella. Close grill cover, or tent with aluminum foil, until cheese is melted, about 2 minutes. Garnish with basil.
English Pea Salad

English Pea Salad

Eggs, mayo, and Cheddar cheese lend extra creaminess to this decadent side.

From: The B.T.C. Old-Fashioned Grocery Cookbook: Recipes and Stories from a Southern Revival © 2013 by Alexe van Beuren.

TOTAL TIME: 0:05
PREP: 0:05
LEVEL: Easy
YIELD: 8

Ingredients

  • 2 large hard-boiled eggs
  • 1 yellow bell pepper
  • 2 oz. Cheddar cheese
  • ½ c. mayonnaise
  • ½ c. sour cream
  • 3 tbsp. dried basil
  • 2 tbsp. finely chopped red onion
  • 2 tsp. chopped pimiento
  • 1 tsp. Apple-Cider Vinegar
  • 1 tsp. sugar
  • 1 tsp. soul-food seasoning or seasoned salt
  • 1 tsp. granulated garlic
  • ½ tsp. Freshly ground pepper
  • 2 dash Hot sauce
  • 60 oz. early peas (such as Le Sueur)

Directions

  1. In a large bowl, combine all the ingredients except the peas, mixing well. Then stir in the peas. Refrigerate the salad for at least 10 hours or up to overnight. Serve at room temperature.
Asparagus, Peas, and Tomatoes with Herb Butter

Asparagus, Peas, and Tomatoes with Herb Butter

These garden-fresh vegetables are full of flavor. Sauteed lightly in olive oil and garlic then served with homemade herb butter, they’re the perfect addition to any meal.

TOTAL TIME: 0:25
PREP: 0:15
LEVEL: Easy
YIELD: 8

Ingredients

  • 4 tbsp. unsalted butter
  • 1 tbsp. chopped fresh chives
  • 1 tbsp. chopped fresh parsley
  • 1 tsp. Freshly ground pepper
  • ½ tsp. salt
  • 2 tbsp. olive oil
  • 2 bunch asparagus
  • 1 c. Fresh Peas
  • 2 clove garlic
  • 1 c. grape tomatoes

Directions

  1. In a small bowl, combine the butter, chives, parsley, freshly ground pepper, and salt; mix well. Transfer the herb butter to a 12-inch-long piece of plastic wrap and roll it into a log. Twist the ends of the plastic wrap to seal. Refrigerate the herb butter until firm, at least 1 hour or up to 2 days.
  2. In a large sauté pan over medium-high heat, heat the olive oil. Add the asparagus and sauté for 5 minutes. Add the peas and garlic, and sauté until the asparagus and peas are just tender, about 8 minutes. Add the tomatoes, and red pepper flakes to taste, and sauté for 2 minutes. Transfer the mixture to a large platter.
  3. Slice chilled herb butter into 1/2-inch-thick disks; serve with warm vegetables.
Corn Cake Stacks with Aged Cheddar and Arugula

Corn Cake Stacks with Aged Cheddar and Arugula

Simple yet elegant, these sweet corn cakes topped with a fresh green salad and gooey Cheddar are the ideal summer dinner.

From: The Beekman 1802 Heirloom Vegetable Cookbook © 2011 by Brent Ridge, Sandy Gluck, Josh Kilmer-Purcell

TOTAL TIME: 0:35
PREP: 0:25
LEVEL: Moderate
YIELD: 4

Ingredients

  • 2 c. fresh corn kernels
  • ¼ c. finely diced red bell pepper
  • 2 tbsp. cornmeal
  • 1 tsp. sugar
  • ¾ tsp. Kosher salt
  • ¼ tsp. baking powder
  • 2 large eggs
  • 4 tbsp. olive oil
  • 1½ c. shredded aged Cheddar cheese
  • 2 c. baby arugula

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together corn, bell pepper, cornmeal, sugar, salt, baking powder, and egg yolks. In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form. Fold whites into cornmeal mixture.
  3. In a large skillet, heat 2 tablespoons oil over medium heat.
  4. Working in batches, drop half the batter by scant 1/4-cup mounds into the oil, flattening them slightly with a spatula, and cook for 2 minutes per side, or until golden brown. Transfer to a baking sheet and repeat with remaining batter and 2 tablespoons oil.
  5. Divide Cheddar evenly among corn cakes and bake for 1 minute, just until cheese has melted. Remove from oven, and make 4 stacks of 3 cakes each. Top stacks evenly with arugula. Serve immediately.
Grilled Artichokes with Harissa-Honey Dip

Grilled Artichokes with Harissa-Honey Dip

A little sweet, smoky, and spicy, these simple grilled artichokes make an unexpectedly delicious appetizer or party dish.

TOTAL TIME: 1:00
PREP: 0:20
LEVEL: Moderate
YIELD: 8 artichoke halves

Ingredients

  • 4 medium Artichokes
  • 1 lemon
  • ½ c. mayonnaise
  • 1 tbsp. harissa
  • 1 tbsp. Honey
  • 1¼ tsp. Freshly ground pepper
  • Cooking spray
  • 1 tbsp. salt

Directions

  1. Using a serrated knife, cut 1/2 inch off the top of each artichoke. Cut each in half vertically and, using scissors, trim the pointy ends off the leaves. Carefully cut out the fuzzy choke in the center and discard. Rub artichokes all over with lemon. Fill a large pot with water and fit with a steaming rack. Place artichokes on rack and steam until they are tender and easily pierced with a fork, about 30 minutes. Set aside to cool for 15 minutes.
  2. Meanwhile, preheat grill to high heat. In a small bowl, combine mayonnaise, harissa, honey, and 1/4 teaspoon pepper, and stir well. Set aside.
  3. Spray the cut side of each artichoke with cooking spray. Sprinkle with salt and remaining pepper. Grill artichokes, cut side down, until nicely charred, 4 to 5 minutes. Serve hot with dipping sauce.
rainbow vegetarian pad thai with peanuts and basil

rainbow vegetarian pad thai with peanuts and basil

serves: 4 servings
INGREDIENTS
For the Pad Thai
  • 4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles – and usually that’s half a box)
  • 1 zucchini
  • 1 red pepper
  • half a yellow onion
  • 2 carrots
  • 2 tablespoons oil
  • 1 egg, beaten
  • ½ cup peanuts, chopped
  • ½ cup fresh herbs like cilantro, green onions, and basil, chopped
For the Sauce:
  • 3 tablespoons fish sauce or vegan fish sauce substitute
  • 3 tablespoons brown sugar (or sub another sweetener)
  • 3 tablespoons chicken or vegetable broth
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon chili paste (sambal oelek)
INSTRUCTIONS
  1. Place the uncooked noodles in a bowl of cold water to soak.
  2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they’re big enough).
  3. Shake up the sauce ingredients in a jar.
  4. Heat a tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside.
  5. Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
  6. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.
NOTES
There is a fine line between the mixture being Just Right Sticky and TOO Sticky. Usually too sticky happens when you cook it too long. Watch it carefully and once you see it starting to come together, remove from heat right away and toss with the veggies.

You might not need all the sauce in this recipe, but I (as a sauce lover) did use all of it! I would say just eyeball whatever amount looks good to you and save the rest to add in later if you want.

This recipe is gluten free other than the 1 tablespoon soy sauce, so just swap that out for something else if you need it to be gluten free!

NOTE: The fish sauce is a key ingredient and the flavor is hard to replicate, and personally, I’m not a die-hard vegetarian, so this works for me as is. But that being said, if I were an absolutely 100% vegetarian, I would try this recipe as a vegan fish sauce substitute.

Sesame Watercress Salad

Sesame Watercress Salad

Fragrant, savory sesame is a beautiful complement to the crisp, peppery watercress in this salad.

TOTAL TIME: 0:10
PREP: 0:10
LEVEL: Easy
YIELD: 6

Ingredients

  • 3 bunch watercress
  • 3 stalk celery
  • ½ c. coarsely chopped roasted salted peanuts
  • 2 tbsp. toasted sesame oil
  • 2 tbsp. seasoned rice wine vinegar
  • 1 tbsp. soy sauce
  • 1 tsp. chili-garlic sauce
  • 3 tbsp. sesame seeds

Directions

  1. In a large bowl, combine watercress, celery, and peanuts. In a small bowl, whisk sesame oil, vinegar, soy sauce, and chili-garlic sauce to combine. Toss greens with dressing to coat. Divide dressed salad among plates and sprinkle with sesame seeds.
kale and delicata squash salad with citrus-maple vinaigrette

kale and delicata squash salad with citrus-maple vinaigrette

Massaged kale leaves topped with roasted delicata squash, pomegranate seeds, wheat berries, and pepitas. Perfect for Thanksgiving!

Ingredients

  • 1 medium delicata squash, seeded, halved lengthwise, and cut into 1/2-inch slices
  • 3 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1/4 cup freshly squeezed orange juice (about 1 orange)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon maple syrup (use Grade B if you have it)
  • Zest from 1 orange
  • A pinch or two of cayenne pepper (optional)
  • 2 bunches kale leaves (about 1 pound), stems removed, leaves torn into bite-sized pieces
  • 1/2 cup pomegranate seeds
  • 1/4 cup wheat berries, cooked according to package directions
  • 1/4 cup pepitas

Instructions

  1. Preheat oven to 400ºF.
  2. Toss the delicata squash with a tablespoon of olive oil and transfer it to a baking sheet. Season with salt and pepper and bake for about 20 minutes, or until tender and just beginning to brown.
  3. While the squash is cooking, whisk together the remaining olive oil, orange juice, vinegar, maple syrup, orange zest, and cayenne pepper (if using). Season with salt and pepper to taste.
  4. Place the kale leaves in a large bowl and massage them until they’re wilted and the bitterness is gone. Transfer the kale leaves to a large serving platter. Top with the squash, pomegranate seeds, wheat berries, and pepitas. Serve with the vinaigrette.

Read more at http://ohmyveggies.com/recipe-kale-delicata-salad-citrus-maple-vinaigrette/#OyCmQt3oPJGIXL53.99

BROCCOLI QUINOA CASSEROLE

BROCCOLI QUINOA CASSEROLE

YIELD: 5 SERVINGS COOK TIME: 30 MINUTES TOTAL TIME: 45 MINUTES
INGREDIENTS:
2 1/2 cup uncooked quinoa
4 1/2 cup low-sodium vegetable stock, or water
2 tbsp pesto sauce
1/2 tsp celtic salt
2 tsp arrowroot powder, or cornstarch
2 cups fresh organic spinach
12 oz skim mozzarella cheese, I used 16oz
1/3 cup parmesan cheese
12 oz fresh broccoli florets
3 green onions, chopped
DIRECTIONS:

Preheat the oven to 400F.

In a 9×13 baking rectangular dish place the quinoa and green onions. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside. My microwave is not very powerful so this is how long I did it for without the broccoli getting mushy. If you have a powerful microwave you may need just 3 minutes as it will continue to bake in the oven for about 5 minutes.

In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, arrowroot powder and salt. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.

Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted. If you like you can add more parmesan cheese over the top as well.

I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional. Serve while still warm.

Creamy Polenta with Mushrooms & Collards

Creamy Polenta with Mushrooms & Collards

While both grits and polenta are made from stone-ground cornmeal (dent corn and flint corn, respectively), polenta tends to have a more toothsome, slightly coarser texture.

TOTAL TIME: 0:35
LEVEL: Easy
YIELD: 4 servings

Ingredients

  • 2 c. whole milk
  • 3 1/4 c. vegetable stock, divided
  • 1 1/4 c. polenta (not quick cooking)
  • 4 oz. Fontina cheese, grated (about 1 c.), plus more for serving
  • 1 tbsp. unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 tbsp. extra-virgin olive oil
  • 1 lb. assorted mushrooms, large ones halved
  • 1 shallot, chopped
  • 1 (14.5-oz.) can chopped tomatoes, drained
  • 1 bunch collard greens (about 12 oz.), stems discarded and leaves torn
  • 2 garlic cloves, chopped
  • 2 tsp. red wine vinegar

Directions

  1. Bring milk and 3 cups stock to a boil in a large saucepan. Whisk in polenta. Reduce heat to low and cook, whisking occasionally, until polenta is tender, 15 to 20 minutes. Whisk in cheese and butter until melted. Season with salt and pepper.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown, 10 to 12 minutes. Stir in tomatoes, collards, garlic, and remaining 1/4 cup stock. Cook, stirring occasionally, until greens are wilted, 4 to 6 minutes. Stir in vinegar. Season with salt and pepper.
  3. Serve mushroom mixture over polenta topped with additional cheese.
PER SERVING: protein: 22 g; fat: 22 g; carbohydrate: 66 g; fiber: 10 g; sodium: 1,522 mg; cholesterol: 53 mg; calories: 535.

Cauliflower Bisque with Brown Butter Croutons

Cauliflower Bisque with Brown Butter Croutons

You can make croutons two days early. Just store in an airtight container at room temperature.

TOTAL TIME: 0:40
PREP: 0:25
LEVEL: Easy
YIELD: 4 servings

Ingredients

  • 2 c. whole milk
  • 2½ c. vegetable stock
  • 1 small head cauliflower (about 1 pound total), separated into florets
  • 3/4 lb. Yukon gold potatoes, peeled and chopped
  • 1 small onion, chopped
  • 2 cloves Garlic, crushed
  • 4 sprigs thyme
  • Kosher salt and freshly ground black pepper
  • 3 tbsp. unsalted butter
  • 3 c. cubed ciabatta bread
  • 1/3 c. heavy cream
  • 1/3 c. pomegranate seeds
  • Chopped chives, for serving

Directions

  1. Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
  2. Meanwhile, melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, 2 to 4 minutes. Add bread and cook, stirring often, until toasted, 10 to 12 minutes. Season with salt and pepper.
  3. Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
  4. Serve topped with croutons, pomegranate seeds, and chives.
PER SERVING: protein: 11 g; fat: 21 g; carbohydrate: 48 g; fiber: 6 g; sodium: 516 mg; cholesterol: 57 mg; calories: 420.

Bucatini with Winter Pesto and Sweet Potatoes

Bucatini with Winter Pesto and Sweet Potatoes

Ready in under 30 minutes, this deserves a spot in your weeknight dinner rotation come winter.

TOTAL TIME: 0:20
PREP: 0:20
LEVEL: Easy
YIELD: 4 servings

Ingredients

  • 1 large sweet potato, peeled and cubed
  • 1 medium red onion, cut into wedges
  • 1/3 c. plus 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 c. torn kale, collards, or mustard greens
  • ½ c. fresh flat-leaf parsley
  • 2 oz. grated Parmesan cheese (about 1/2 cup), plus more for serving
  • 1 clove garlic
  • 2 tsp. lemon zest, plus 1.5 tablespoons lemon juice
  • 12 oz. bucatini
  • toasted pine nuts, for serving

Directions

  1. Preheat oven to 425°F. Toss together potato, onion, and 2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Bake, stirring once, until potato and onion are tender, 24 to 26 minutes
  2. . Meanwhile, place kale and parsley in a food processor. Pulse until chopped, 4 to 5 times. Add Parmesan, garlic, lemon zest, and juice. Pulse, scraping down the sides as needed, until finely chopped, 10 to 12 times. With the machine running, slowly add remaining 1/3 cup oil through the feed tube. Season with salt and pepper.
  3. Cook pasta according to package directions, reserving 1/4 cup pasta water before draining. Toss pasta with roasted vegetables, pesto, and pasta water.
  4. Serve topped with Parmesan and pine nuts.
PER SERVING: protein: 17 g; fat: 30 g; carbohydrate: 80 g; fiber: 6 g; sodium: 289 mg; cholesterol: 12 mg; calories: 657.

Carrot-and-Black Bean Crispy Tacos

Carrot-and-Black Bean Crispy Tacos

Dig into vegetarian tacos with tons of fresh flavor.

TOTAL TIME: 0:30
PREP: 0:30
LEVEL: Easy
YIELD: 4 servings

Ingredients

  • 3 tbsp. extra-virgin olive oil, divided
  • 1 small onion, chopped
  • 1 poblano pepper, diced
  • 1 tsp. chili powder
  • 1 (15.5-oz.) can black beans, drained and rinsed
  • 1 tbsp. fresh lime juice, plus wedges for serving
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 lb. medium carrots, cut into 3″ to 4″ sticks
  • 1 tsp. ground cumin
  • 8 whole-grain taco shells, warmed
  • Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving

Directions

  1. Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
  2. Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
  3. Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.

Recipe of Seared Mushrooms and Chicken Broth

Recipe of Seared Mushrooms and Chicken Broth

A hearty broth made using chicken and an assortment of mushrooms – button, shiitake, shimeji, enoki, chanterelle, and simmered for over 6 hours. Patience is the key here!

Ingredients

  • 1kg chicken bones, cleaned and chopped
  • 300gm fresh mushrooms, assorted (button, shiitake, shimeji, enoki, chanterelle)
  • 1 large onion, diced
  • Salt and pepper to taste
  • 1 Tbsp palm sugar
  • ½ cup dark rice wine
  • 1 Tbsp rice wine vinegar
  • 1 tsp smoked sesame oil

How to Make Seared Mushrooms and Chicken Broth

  1. Heat a large heavy pan, add a few drops of oil and add the chopped bones.
  2. Stir gently to get rid of the moisture and gradually brown the bones to a soft amber colour.
  3. Diced carrots, onion and celery may also be added to the pan for other broths – but for this particular soup it is not suggested.
  4. Add water to cover the bones and gradually bring the pan to a very slow simmer.
  5. Impurities from the bones – blood, tissues etc. will coagulate and begin to rise to the surface as scum. It is very important to skim this as it collects on the surface.
  6. Allow the broth or stock to simmer, un-covered, for 5 to 6 hours. Replenish water to keep the bones submerged.
  7. Slice the hardier mushrooms – the button and shiitake, clean the delicate ones but leave them whole.
  8. Once the chicken broth is ready, skim the surface for any scum one final time and then pour the clear broth into a pan through several layers of well washed muslin or cheese cloth. Reserve warm. The stock could be chilled and refrigerated, even frozen and used over weeks.
  9. Heat another heavy pan, add a few drops of oil, sliced garlic and the julienne of ginger, and sauté for a few seconds. Add the sliced mushroom and immediately increase the heat. Stir rapidly over high heat to sear the mushrooms to a nutty golden brown.
  10. Add a dash of the dark rice wine and then a few drops of the vinegar.
  11. Pour the chicken stock into the pan with mushrooms and bring it to a simmer.
  12. Season with palm sugar, salt and pepper.
  13. Add the shimeji and simmer for a few minutes.
  14. Serve in heated soup bowls, distribute mushrooms evenly and sprinkle the enoki and a few drops of sesame oil over each bowl.
Baked Cheesy Corn Dip

Baked Cheesy Corn Dip

INGREDIENTS

  • 4 ears corn, kernels stripped
  • 1 1/4 c. shredded Cheddar
  • 1/4 c. mayonnaise
  • 1/4 c. sour cream
  • kosher salt
  • Black pepper
  • Tortilla chips, for serving

DIRECTIONS

  1. Preheat oven to 375 degrees F. In a medium bowl, stir together corn kernels, 1 cup cheddar, mayo, and sour cream and season with salt and pepper.
  2. Transfer mixture to a small cast-iron skillet or baking dish and sprinkle with remaining 1/4 cup cheddar. Bake until browned and bubbly, about 10 minutes. Serve hot with tortilla chips.
Cheesy Baked Brussels Sprout-Artichoke Dip

Cheesy Baked Brussels Sprout-Artichoke Dip

TOTAL TIME: 0:30
PREP: 0:10
LEVEL: EASY
SERVES: 8

INGREDIENTS

  • 8 oz. cream cheese
  • 1/2 c. mayonnaise
  • 1 c. freshly grated Parmesan, divided
  • 1/2 c. shredded Gruyere
  • 2 c. artichoke hearts packed in water, chopped
  • 2 c. Brussels sprouts, blanched and chopped
  • 2 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • Pita chips or baguette, for serving

DIRECTIONS

  1. Preheat oven to 350°. In a large bowl, mix together cream cheese, mayonnaise, half the Parmesan, Gruyere, artichokes, Brussels sprouts, and garlic, then season generously with salt and pepper.
  2. Transfer mixture to cast-iron skillet or baking dish and sprinkle with remaining Parmesan.
  3. Bake until mixture is warmed through and browned and bubbly on top, 18 to 20 minutes. Serve hot with pita chips or baguette slices.
Biscuit And Gravy Ring

Biscuit And Gravy Ring

TOTAL TIME: 0:40
COOK: 0:30
LEVEL: EASY
SERVES: 1 RING

INGREDIENTS

  • 1/2 lb. pork sausage, casings removed
  • 1/4 c. all-purpose flour
  • 2 c. whole milk
  • kosher salt
  • Freshly ground black pepper
  • Pinch cayenne pepper
  • 1 can refrigerated biscuit dough
  • Egg wash
  • 1 tbsp. chopped fresh parsley

DIRECTIONS

  1. Preheat oven to 350 degrees F. Grease an ovenproof 10” skillet with cooking spray.
  2. Cook sausage in a medium skillet over medium heat until browned all over cooked through. Sprinkle flour over the sausage and cook for about a minute. Pour in milk and bring mixture to a boil. Reduce heat and simmer until very thick, about 5 minutes. Season to taste with salt, pepper and cayenne. Turn off heat.
  3. Cut each biscuit in half and roll halves into balls. Place around the perimeter of skillet to form a ring. The biscuit pieces should be touching! Add gravy to the center of the biscuit ring.
  4. Bake for 25-30 minutes minutes until the biscuits are golden. Garnish with fresh parsley and serve warm.
Garlicky Shrimp Dip

Garlicky Shrimp Dip

TOTAL TIME: 0:40

PREP: 0:15

COOK: 0:25

LEVEL: EASY

SERVES: 8-10

INGREDIENTS

  • 2 tbsp. extra-virgin olive oil
  • 1 lb. shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • Juice and zest of 1 lemon
  • 8 oz. cream cheese, softened
  • 1/4 c. mayonnaise
  • 3/4 c. shredded mozzarella
  • 1/4 c. grated Parmesan
  • 3 tbsp. fresh parsley, divided
  • Pita chips, for serving

DIRECTIONS

  1. Preheat oven to 350º. In a large skillet over medium heat, heat olive oil. Add shrimp and garlic and season with salt and pepper. Cook until shrimp is firm and pink, 3 to 4 minutes. Set aside to cool slightly, then coarsely chop.
  2. In a large bowl, mix together lemon juice and zest, cream cheese, mayonnaise, mozzarella, Parmesan, 2 tablespoons parsley, and cooked chopped shrimp. Season with salt and pepper.
  3. Transfer to a small baking dish and bake until bubbly and golden, 25 minutes. If desired, broil on low for the last 2 to 3 minutes for a more golden look.
  4. Garnish with remaining parsley and serve with pita chips.
Heath Bar Dip

Heath Bar Dip

This dip is a toffee lover’s dream.

TOTAL TIME: 0:15
PREP: 0:15
LEVEL: EASY
SERVES: 8

INGREDIENTS

  • 8 oz cream cheese, softened to room temperature
  • 1/2 c. brown sugar
  • 1/4 c. powdered sugar
  • 1 tsp. vanilla extract
  • 2 c. heavy cream
  • 3 Health bars, chopped
  • 1/4 c. caramel sauce
  • Pretzels, for serving
  • apple slices, for serving

DIRECTIONS

  1. In a large bowl, beat cream cheese, sugars and vanilla together until smooth and fluffy. Gradually, beat in heavy cream, adding about 1/2 cup of cream at a time. Beat on high until light and fluffy. Fold in about two-thirds of Heath Bars. Transfer to a serving bowl and chill in the refrigerator until ready to serve.
  2. When ready to serve, top the dip with the remaining chopped Heath bars. Drizzle with caramel sauce. Serve with preztels and apples for dipping.
Crab Rangoon Dip

Crab Rangoon Dip

TOTAL TIME: 0:35
PREP: 0:10
LEVEL: EASY
SERVES: 6-8

INGREDIENTS

  • 12 oz. cream cheese, softened to room temperature
  • 1/2 c. sour cream
  • 1 c. Shredded Monterey Jack
  • 2 tsp. soy sauce
  • 2 tsp. sriracha
  • 1 tsp. garlic powder
  • 6 oz. lump crab
  • 3 green onions, sliced
  • Pita chips, for serving

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine cream cheese, sour cream, Monterey Jack, soy sauce, Sriracha and garlic powder. Beat until evenly combined. Fold in crab and green onions. Transfer to small baking sheet. Bake for 20-25 minutes, until the dip is bubbly and beginning to turn golden.
  3. Garnish with more green onions and drizzle with Sriracha, if desired. Serve warm with pita chips.
Spinach Maria

Spinach Maria

This recipe is inspired by the famous side dish served at Calhoun’s, a Knoxville-based restaurant chain.

TOTAL TIME: 0:45
PREP: 0:25
LEVEL: EASY
SERVES: 10-12

INGREDIENTS

  • 6 tbsp. butter, divided
  • 1/2 yellow onion, diced
  • 4 c. whole milk
  • 2 tsp. garlic powder
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. mustard powder
  • 5 packages frozen spinach, thawed
  • 5 tbsp. flour
  • 1 c. Velveeta, cut into slices
  • 1 c. shredded sharp Cheddar
  • 1 1/2 c. grated Monterey Jack cheese, divided

DIRECTIONS

  1. Preheat oven to 350°.
  2. In a large saucepan over medium heat, melt 1 tablespoon butter. Add onion and cook until softened and lightly golden, 4 to 5 minutes.
  3. Add milk, garlic powder, red pepper flakes and mustard powder to saucepan. Bring the mixture to a boil, stirring regularly. As soon as it starts to boil, reduce heat to simmer, leaving it to thicken.
  4. Melt remaining 5 tablespoons butter in a smaller saucepan, then sprinkle in flour and stir to form a paste, cooking over low heat for 2 to 3 minutes. Add mixture to the large saucepan and stir to combine.
  5. Reduce heat on the large saucepan to medium, then gradually add Velveeta and cheddar, stirring regularly so it melts, creating a thick sauce. Add in 1/2 cup Monterey Jack cheese. Once all of the cheese has melted, remove saucepan from heat.
  6. Drain any excess water from the thawed spinach. Add it to the cheese sauce, mixing to combine. Pour the mixture into a large casserole dish and top with remaining Monterey Jack cheese. Cook in the oven for 15 to 17 minutes, or until cheese has melted and mixture is bubbling slightly.
Holiday Apple Salad

Holiday Apple Salad

Looking for the best salad recipe for a dinner party?

TOTAL TIME: 0:30
PREP: 0:20
LEVEL: EASY
SERVES: 6-8

INGREDIENTS

FOR THE CANDIED PECANS
  • 1/2 c. brown sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. kosher salt
  • 2 tbsp. water
  • 1 c. pecans
FOR THE SALAD
  • 6 c. mixed greens
  • 2 apples, thinly sliced
  • 1/2 c. crumbled blue cheese
  • 1/2 c. dried cranberries
FOR THE DRESSING
  • 2 tbsp. apple cider vinegar
  • 1/2 shallot, finely chopped
  • 1/2 tbsp. Dijon mustard
  • 1/3 c. extra-virgin olive oil

DIRECTIONS

  1. Candy pecans: In a skillet over medium heat, combine brown sugar, cinnamon, salt, and water. Stir, letting sugar dissolve, then add pecans and toss until totally coated. Let simmer 5 minutes until sticky, then remove from heat and let cool on a parchment-lined baking sheet in a single layer. (Pecans you don’t use for the salad can be stored in an airtight container up to 1 week.)
  2. Assemble salad: In a large bowl, combine greens, apples, candied pecans, blue cheese, and dried cranberries. Refrigerate until ready to dress and serve.
  3. Make dressing: In a bowl or glass jar, whisk together apple cider vinegar, shallot, dijon, and olive oil. Season with salt and pepper.
  4. Drizzle salad with dressing and toss to combine. Serve immediately.
Watergate Salad

Watergate Salad

This recipe has been adapted from the Kraft original.

TOTAL TIME: 1:00
PREP: 0:15
LEVEL: EASY
SERVES: 8

INGREDIENTS

  • 1 can crushed pineapple, drained (20-oz.)
  • 1 package instant pistachio pudding mix (3.4-oz.)
  • 1 1/3 c. mini marshmallows
  • 1/3 c. chopped pecans, plus more to sprinkle on top
  • 1 container cool whip

DIRECTIONS

  1. In a large mixing bowl, combine pineapple, pudding mix, marshmallows, and pecans.
  2. Set aside 1/2 cup Cool Whip, refrigerating it until you’re ready to serve the dish. Fold the rest of the Cool Whip into the pudding-marshmallow mixture until the whole thing is tinted pastel green. Refrigerate at least 45 minutes, or cover the bowl with plastic wrap and leave in the fridge overnight.
  3. Place into individual serving cups and top with a spoonful of the remaining Cool Whip. Sprinkle with chopped pecans and serve.
Cheesy “Funeral” Potatoes

Cheesy “Funeral” Potatoes

The only killer thing about these potatoes is the possibility that you might die of happiness.

TOTAL TIME: 1:00
PREP: 0:15
COOK: 0:45
LEVEL: EASY
SERVES: 6 TO 8

INGREDIENTS

  • 3/4 c. Onion, finely chopped
  • 3 tbsp. butter
  • 1 tbsp. flour
  • 1/2 c. milk
  • 1 c. chicken stock
  • 2 lb. frozen hash browns, defrosted
  • 1 c. sour cream
  • 1 c. Cheddar
  • 1 c. Monterey Jack
  • 2 c. Cornflakes, crushed
  • Salt and pepper, to taste
  • 4 tbsp. butter, melted
  • 1 tbsp. chives, finely chopped

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Melt 3 tbsp butter in a large skillet over medium heat. Sauté onion until translucent. Sprinkle with flour and cook for 1 minute. Whisk in milk and chicken stock. Bring to boil and let simmer to thicken. Season with salt and pepper. Remove from heat.Stir in cheeses and sour cream.
  3. In a large bowl, combine hash browns with sauce. Transfer to a buttered casserole dish.
  4. In a medium bowl, combine cornflakes and butter. Top casserole.
  5. Cover the dish and bake for 45 minutes, or until bubbly.
Queso

Queso

We’re cheesing out over this pepper jack dip.

TOTAL TIME: 0:10
PREP: 0:10
LEVEL: EASY
SERVES: 6

INGREDIENTS

  • 1/4 c. butter
  • 1/4 c. all-purpose flour
  • 1/2 to 1 c. heavy cream, divided
  • 3 c. shredded pepper jack, divided
  • Red jalapeño, sliced, for garnish (optional)
  • Fresh cilantro, for garnish (optional)
  • Tortilla chips, preferably red and green, for serving

DIRECTIONS

  1. In a medium saucepan over low heat, melt butter. Add flour and whisk until golden.
  2. Add 1/2 cup cream and half the cheese and stir until melted and creamy. Continue adding cheese, stirring well and adding more cream as necessary to preserve creamy texture.
  3. When ready to serve, pour queso into serving bowl and garnish with jalapeño and cilantro (if using). Serve with chips.
Cheesy Cauliflower Bake

Cheesy Cauliflower Bake

Looking for a low-carb side that NEEDS to be on your holiday table?

TOTAL TIME: 0:50
PREP: 0:20
LEVEL: EASY
SERVES: 6

INGREDIENTS

  • 1 1/2 large heads cauliflower
  • 6 tbsp. butter, plus more for buttering dish
  • 1/2 c. heavy cream
  • 3 cloves garlic, minced
  • 2 c. shredded white Cheddar
  • 1 c. grated Parmesan
  • 1 tbsp. fresh thyme leaves
  • kosher salt
  • Freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 400º. In a large pot of salted boiling water, cook cauliflower until tender, 8 minutes. Drain well.
  2. Butter a large baking dish. Add half the cauliflower and pour over half the heavy cream. Dot with half the butter, sprinkle with half the garlic, cheddar, Parmesan, and thyme. Repeat with remaining ingredients and season with salt and pepper.
  3. Bake until cheese is melty and deeply golden, 30 minutes.
  4. Let cool 5 minutes, then serve.
Cheesy Sweet Potato Casserole

Cheesy Sweet Potato Casserole

TOTAL TIME: 1:10
PREP: 0:05
LEVEL: EASY
SERVES: 6 SERVINGS

INGREDIENTS

  • Cooking spray
  • 1 1/2 c. grated Gruyere
  • 1/2 c. panko breadcrumbs
  • 2 tbsp. chopped parsley
  • extra-virgin olive oil
  • 1/4 c. unsalted butter, melted
  • 3 garlic cloves, grated
  • 2 tsp. chopped fresh thyme
  • kosher salt
  • Freshly ground black pepper
  • 2 1/2 lb. sweet potatoes, peeled and thinly sliced
  • 1/4 c. low-sodium chicken stock

DIRECTIONS

  1. Preheat 375 degrees F. Spray large skillet with cooking spray.
  2. In a small bowl mix together 1 cup Gruyere, breadcrumbs, parsley and 3 to 4 tbsp olive oil. Set aside.
  3. In a large bowl combine butter, garlic, thyme, remaining Gruyere, 1 tsp salt and 1/2 tsp black pepper. Fold in sweet potatoes until well coated. Arrange sweet potatoes with slight overlap in the skillet. Pour stock into bowl to collect any remaining bits and pour over potatoes.
  4. Sprinkle Gruyere breadcrumb mixture in an even layer over the potatoes. Cover tightly with foil and bake for 30 minutes. Remove foil and bake until bubbling and golden brown, about 20 minutes. For deeper golden color, broil for last few minutes. Let it rest for 5 minutes before serving.
Apple-Brussels Sprouts Salad

Apple-Brussels Sprouts Salad

You need greens on your holiday table somewhere.

TOTAL TIME: 0:10
PREP: 0:05
LEVEL: EASY
SERVES: 6 SERVINGS

INGREDIENTS

  • 2 tbsp. red wine vinegar
  • extra-virgin olive oil
  • 1 tsp. honey
  • 1/4 c. chopped parsley
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. chopped walnuts
  • 2 lb. brussels sprouts, shredded
  • 1 large Fuji apple, cored and thinly sliced
  • 1/4 c. Freshly grated pecorino

DIRECTIONS

  1. In a small bowl whisk together vinegar, 2 tbsp olive oil, honey, half the parsley, 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
  2. Warm a small dry skillet over low heat, toast walnuts until lightly golden, about 1 to 2 minutes.
  3. Toss together brussels sprouts, apples and walnuts with half the dressing. Mix in additional dressing if desired.
  4. Transfer to serving platter and top with grated Pecorino and remaining parsley. Serve immediately.
Mashed Cauliflower

Mashed Cauliflower

The low-carb side you need right now.

TOTAL TIME: 0:25
PREP: 0:10
LEVEL: EASY
SERVES: 6-8

INGREDIENTS

  • 2 medium heads cauliflower, florets removed
  • 6 oz. cream cheese, softened
  • 1/3 c. milk
  • kosher salt
  • Freshly ground black pepper
  • Chopped chives, for garnish
  • Butter, for serving

DIRECTIONS

  1. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well, pressing with paper towels or a clean dish towel to remove as much excess water as possible.
  2. Return to pot and mash cauliflower with a potato masher until smooth and no large chunks remain.
  3. Stir in cream cheese and milk and season with salt and pepper and mash until completely combined and creamy. (Add a couple tablespoons more milk until you reach desired consistency.)
  4. Garnish with chives, season with more pepper, and top with a pat of butter.
Brown Butter Carrots

Brown Butter Carrots

These sweet glazed slow-cooker carrots are seriously perfect for any occasion.

TOTAL TIME: 3:00

COOK: 3:00

LEVEL: EASY

YIELD: 6 SERVINGS

INGREDIENTS

  • 2 lb. carrots, peeled and cut into 1″-thick slices
  • 1/4 c. unsalted butter
  • 1/3 c. light brown sugar
  • 1 tsp. chopped fresh thyme leaves
  • 1 tbsp. chopped parsley
  • kosher salt

DIRECTIONS

  1. Melt butter in a medium skillet over medium heat until it begins to brown. It will smell nutty and begin to foam. Scrape the browned bits off of the bottom of the pan with a wooden spoon and immediately pour into the slow cooker.
  2. Add carrots, salt, brown sugar and thyme. Season with salt and toss to combine.
  3. Cook on high for 3 hours, or until tender.
Mediterranean Salad with Lemon-Herb Vinaigrette

Mediterranean Salad with Lemon-Herb Vinaigrette

INGREDIENTS

  • 2 whole-wheat pitas, cut into quarters
  • 1/2 c. plus 1 tbsp. extra-virgin olive oil, divided
  • 1/4 c. Fresh mint leaves, plus more for garnish
  • 1/4 c. fresh parsley leaves
  • 1/4 c. fresh basil leaves
  • Juice of 1 lemon
  • 1 tsp. sugar
  • kosher salt
  • Freshly ground black pepper
  • 2 c. tomatoes, roughly chopped
  • 2 c. cucumber, roughly chopped and seeded
  • 1 c. crumbled feta
  • 1/2 c. kalamata olives, pitted and halved

DIRECTIONS

  1. Preheat the oven to 400°. Spread pita quarters on a baking sheet and brush with 1 tablespoon olive oil. Season with salt and bake for 8 minutes or until golden brown and crisp. Let cool.
  2. In a food processor, combine mint, parsley, basil, lemon juice, and sugar, then pulse until combined. With the motor running, slowly add 1/2 cup olive oil in a steady stream until smooth, then season with salt and pepper.
  3. Roughly crumble pita crisps. In a shallow serving dish, arrange sections of tomato, cucumber, feta, olives, and pita. Drizzle with vinaigrette and serve immediately.
Zucchini Sushi

Zucchini Sushi

These little bites are super refreshing.

Zucchini Sushi

TOTAL TIME: 0:20
PREP: 0:20
LEVEL: EASY
SERVES: 2

INGREDIENTS

  • 2 medium zucchini
  • 4 oz. cream cheese, softened
  • 1 tsp. sriracha
  • 1 tsp. lime juice
  • 1 c. lump crab meat
  • 1/2 carrot, cut into thin matchsticks
  • 1/2 avocado, diced
  • 1/2 cucumber, cut into thin matchsticks
  • 1 tsp. Toasted sesame seeds

DIRECTIONS

  1. Using a vegetable peeler, slice each zucchini into thin flat strips, peeling until you reach the center. Place zucchini on paper towel-lined plate to sit while you prep the rest of your ingredients.
  2. In a medium bowl, combine cream cheese, Sriracha and lime juice. Mix until smooth.
  3. On a cutting board, lay zucchini slices down horizontally (so that the long side is facing you). Spread a thin layer of cream cheese on top of zucchini, then top the left side with a pinch each of crab, carrots, avocado and cucumbers.
  4. Starting from the left side, tightly roll each zucchini slice.
  5. Sprinkle with sesame seeds.