Tuesday, November 24, 2015

Recipes for Thanksgiving Week

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Fruit Recipes
Hassleback Apples
Oatmeal Brown Sugar Baked Apples

Veggie Recipes
Sweet Potato Bake with Sage-Butter Sauce
Blue Cheese & Red Potato Tart
Broccoli Cheese Dip
Kale Salad with Brussels Sprouts & Apples
Healthy Chicken (or Turkey!) Stew with Butternut & Quinoa
Carrot Slaw

Hasselback Apples

2 large firm apples (Honeycrisp work well), peeled, cored, and halved vertically
Cooking spray
hasselback-apples4 tablespoons brown sugar, divided
2½ tablespoons butter, melted and divided
¾ teaspoon ground cinnamon, divided
2 tablespoons old-fashioned rolled oats
1 teaspoon all-purpose flour
¼ teaspoon kosher salt
1½ cups vanilla ice cream
  • Preheat oven to 400°.
  • Starting at the outermost edges, cut most (but not all) of the way through each apple half at 1/8-inch intervals. Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Combine 1 tablespoon sugar, 1 tablespoon butter, and ½ teaspoon cinnamon; brush mixture evenly over apple.
  • Cover pan with foil; bake at 400° for 20 minutes. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
  • Combine remaining 3 tablespoons sugar, remaining 1½ tablespoons butter, remaining ¼ teaspoon cinnamon, oats, flour, and salt. Carefully fan open apple halves. Spoon oat mixture evenly over apples. Bake at 400° for 10 minutes. Turn broiler to high (leave pan in oven); broil 2 minutes. Serve with ice cream.

Oatmeal-Brown Sugar Baked Apples

4 medium apples
1/4 cup brown sugar 
1/4 cup old-fashioned rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch ground cloves
1 tablespoon butter, divided in four
1 cup hot water
Optional extras: Orange zest, lemon zest, grated ginger, candied ginger, raisins or other dried fruit, chopped nuts, cream cheese, mascarpone, peanut butter, Nutella
  • Preheat oven to 375°F with a rack in the lower-middle position.
  • Remove the core of the apples, cutting to within a half-inch of the bottom of the apple and creating a well roughly 3/4-inch wide. This is easy to do with an apple corer, but can also be done with a melon baller, grapefruit spoon, or a paring knife.
  • Mix the brown sugar, oatmeal, cinnamon, nutmeg, cloves, and any extras in a bowl. Divide this mixture between the apples, packing the wells firmly.
  • Arrange the apples in a baking dish (like an 8x8-inch Pyrex dish), and top each one with a pat of butter. Pour the water into the bottom of the dish and cover loosely with aluminum foil.
  • Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are soft and the brown sugar has melted into a syrup, an additional 20 to 30 minutes. You can test the apples by poking a paring knife through the oatmeal mixture and into the interior of the apple; it should slide into the apple easily with no resistance. The skin on the apples will also become wrinkled and soft by the end of cooking.
  • Serve with a scoop of ice cream, crème fraîche, or whipped cream. 

Sweet Potato Bake with Sage Butter Sauce 

Sweet potato bake with cheese, sage and butter sauce. Easy peasy sweet potato side dish that goes well with any main entrees and perfect for holidays | rasamalaysia.com3 sweet potatoes, cleaned and sliced thin
Salt, to taste
freshly ground black pepper, to taste
4 tablespoons unsalted butter
2 cloves garlic, minced
1 sprig sage, chopped
1 cup (90 g) pecorino romano cheese, shredded
  • Preheat the oven to 350 degrees F. Coat a 9-inch baking dish with nonstick spray.
  • Arrange the sweet potato slices in a circular pattern in the baking dish. Season with salt and pepper. Transfer to the oven to bake for 1 hour.
  • During the last few minutes of baking, combine the butter, garlic and sage in a small pan and cook on medium heat until the sage is crisp and the butter is slightly golden brown.
  • Remove the sweet potato from oven and place on a trivet. Drizzle the sage butter sauce evenly as possible over the sweet potatoes. Sprinkle on the cheese, and serve.

Blue Cheese and Red Potato Tart
Blue Cheese and Red Potato Tart 
Tart Shell:
1 1/4 (5 1/2 ounces) cups flour
1 tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons (3 ounces) butter, diced
1 large egg

1 pound small red potatoes, scrubbed and cut into 1/4-inch slices
1 cup heavy cream
1 large egg yolk
1/4 pound blue cheese, crumbled (about 3/4 cup)
1 tablespoons finely chopped herbs of choice, such as thyme and rosemary
Fine sea salt for sprinkling
  • In a large bowl, combine the flour, cornstarch and salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together. This dough is rather tough but with a little elbow grease, it does come together nicely.
  • On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Level the edges, and refrigerate for 30 minutes.
  • Preheat oven to 350°F. In a medium saucepan, cover potato slices with water by two inches. Simmer, uncovered, until tender, about 10 minutes. Drain. If the potatoes don’t seem very dry, pat them dry with towels.
  • Arrange potato slices, overlapping slightly, in concentric circles around the tart pan. Sprinkle blue cheese over potatoes. Whisk cream and egg yolk together and pour into tart shell, then sprinkle tart with herbs of your choice and salt.
  • Bake tart on a baking sheet until bubbling and golden brown, about 45 to 50 minutes. Cool in pan on rack and serve warm or cold. With a big green salad, for balance.
Baked Broccoli Parmesan Dip
Damn Delicious - http://damndelicious.net/2014/04/16/baked-broccoli-parmesan-dip

Baked Broccoli Parmesan Dip - A wonderfully hot and cheesy broccoli dip that is sure to be a crowd pleaser!2 teaspoons olive oil
1/4 cup Panko
8 ounces Cream Cheese, at room temperature
2 1/2 cups fresh broccoli florets
3/4 cup shredded cheddar cheese, divided
1/2 cup sour cream
1/4 cup grated Parmesan
1/4 cup milk
1 tablespoon Creole Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
  • Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  • Heat olive oil in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
  • In a large bowl, combine cream cheese, broccoli, 1/2 cup cheddar cheese, sour cream, Parmesan, milk, Emeril's Essence, garlic powder and onion powder; season with salt and pepper, to taste.
  • Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/4 cup cheddar cheese. Place into oven and bake until bubbly, about 20-25 minutes.
  • Serve immediately, sprinkled with Panko, if desired.

Kale Salad with Brussels Sprouts, Apple, & Hazelnuts

Kale Salad with Brussels Sprouts, Apples, and Hazelnuts / Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton2/3 cup hazelnuts (3 ounces)
1/4 cup fresh lemon juice (from 1 large lemon)
2 tablespoons Dijon mustard
2 tablespoons finely chopped shallot (about 1 medium)
1 small garlic clove, finely grated
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound Tuscan kale (about 2 small bunches), stemmed, leaves thinly sliced
3/4 pound Brussels sprouts, trimmed, thinly sliced
2 ounces Mimolette cheese or aged gouda, grated on the large holes of a box grater (1 cup)
1 crisp apple, cored, cut into matchsticks
6 radishes, halved, thinly sliced
  • Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
  • Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
  • Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
  • Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.
  • Do ahead
  • Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

Chicken Stew with Butternut Squash & Quinoa

1 1/2 lb. butternut squash, peeled, seeded + chopped into 1/2-inch pieces
3 cups chicken broth
the meat of 1 rotisserie chicken (about 3-4 cups), shredded (or leftover turkey!)
1 tbsp olive oil
Hearty Chicken Stew with Butternut Squash + Quinoa1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 cup uncooked quinoa
3/4 cup pitted + quartered kalamata olives, optional
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup minced fresh flat-leaf parsley
  • Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces + set aside.
  • Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash coarsely with the back of a fork. Set aside.
  • In a large saucepan set over medium heat, add the olive oil. Add the onion + cook, stirring occasionally, until onion is starting to turn golden, 8 to 10 minutes. Add the minced garlic + oregano – cook, stirring, for 1 additional minute.
  • Add the diced tomatoes, butternut squash pieces, mashed butternut squash, chicken broth, + quinoa. Stir to combine. Bring to a simmer, cover + cook until the quinoa turns translucent, about 15 minutes.
  • Add the shredded chicken, kalamata olives, + salt + pepper to taste. Simmer, uncovered, until chicken is heated through + sauce has thickened to your liking. For me, this took about 10-15 more minutes. Add more salt/pepper if needed, to taste.
  • Garnish with the fresh parsley + serve.

Carrot Slaw 

1/2 cup walnuts, coarsely chopped
1 pound grated carrots
3 tablespoons extra virgin olive oil or walnut oil
1 teaspoon lemon zest and 2 tablespoons lemon juice, from 1 lemon
3 tablespoons freshly squeezed orange juice, from 1 orange
2 tablespoons honey
1/2 cup dried cranberries
3 scallions, white and green parts, thinly sliced
3 tablespoons chopped fresh Italian parsley
Heaping 1/4 teaspoon salt
1/4 teaspoon ground black pepper
Set oven rack to middle position and preheat oven to 350 degrees. Place walnuts on baking sheet and bake until toasted and fragrant, 7-10 minutes. Set aside to cool.
Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. Season to taste with salt, pepper, honey or more citrus. Toss in walnuts and serve.

Wednesday, November 18, 2015

Recipes for the week of 11/16

In the shares

Fruit Recipes
Jellied Cranberry-Apple Sauce
Crustless Cranberry Pie
Baked Apple Ice Cream Bowl

Small/Large Veggie Share Recipes
Candied Sweet Potato Casserole
Loaded Cauliflower Casserole
Broccoli and Cheese Smashed Potatoes
Wild Mushroom & Spinach Stuffing

Large Veggie Share Recipes
On the Stalk Roasted Brussels
Roasted Delicata Squash Salad
Creamy Potatoes & Onions

Jellied Cranberry-Apple Sauce
Food & Wine - http://www.foodandwine.com/recipes/jellied-cranberry-sauce-with-fuji-apple

12-ounces fresh cranberries
1 large Fuji apple, peeled and cut into 1/2-inch dice
1 cup sugar
3/4 cup water
  • Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
  • In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

Crustless Cranberry Pie

Crustless Cranberry Pie1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract
  • Preheat oven to 350 degrees F. Grease one 9 inch pie pan.
  • Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
  • Bake at 350 degrees F for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Baked Apple Ice Cream Bowls
2 apples
10 tbsp. butter, divided
1/2 c. brown sugar, more to rub on the outside of the apple
1 c. apple, diced
1 tsp. cinnamon
Ice cream of choice (Vanilla, Butter Pecan, etc)
  • Preheat oven to 350 Degrees
  • Hollow the apple(s). You can use an apple cord and take a spoon and scoop more of the apple out so it is deep enough to add the ice cream. Or you can take a steak knife and cut a hole inside and use a spoon to scoop out the section of fruit you cut.
  • Take the apple and 4 tbsp. of butter and rub it on the inside and outside of the apples. Make sure the apples are dry so the butter can stick to the apple. Then, take some brown sugar and rub it on the outside of the apples as well. Bake the apples for 20 minutes. The apples will become soft. Set aside and let cool.
  • Take the other 6 tbsp. of butter and melt over medium­-high heat. Once the butter has melted add the brown sugar and stir until it has completely dissolved. Add the diced apples and cinnamon. Allow to cook for 5 to 10 minutes or until the apples are translucent. Set aside and allow to cool, slightly
  • In your baked apples, add your favorite ice cream, pour over the apple mixture, and enjoy

Candied Sweet Potato Casserole

Flavored with honey and orange juice then studded with pecans this tasty Candied Sweet Potato Casserole is the perfect side dish for Thanksgiving. | manilaspoon.com2 pounds sweet Potatoes (about 5 cups), peeled and sliced thinly
1 cup Orange juice
1/3 cup Honey (or Maple syrup)
6 tablespoons unsalted Butter, melted
Zest of 2 Oranges
1/2 teaspoon Salt
1/2 cup chopped Pecans
1/2 teaspoon ground Cinnamon
3 tablespoons brown Sugar
  • Preheat the oven to 350 F.
  • In a baking dish, arrange the sliced sweet potatoes in overlapping layers. In a bowl combine the orange juice, orange zest, honey, butter and salt. Pour the mixture over the sweet potatoes ensuring that all slices are coated (to ensure better absorption of the sauce).
  • Cover with foil and bake for 20 minutes. In the meantime, mix the pecans, cinnamon and sugar. After 20 minutes, uncover the dish, sprinkle with the chopped pecan mixture and baste well. Bake for another 30-40 minutes or until the sweet potatoes have softened.
  • Place under the broiler for a couple of minutes, if desired. Enjoy!

Loaded Cauliflower Casserole 

Loaded Cauliflower Casserole - a low-carb alternative to loaded potato casserole! | Persnickety Plates #CrystalFarmsCheese AD1 medium head of cauliflower, washed & broken into florets
1 cup water
1 cup sour cream
1 cup shredded cheddar cheese + more for topping
¾ cup panko bread crumbs
¼ cup onion, chopped
1.5 teaspoons salt
1 teaspoon black pepper
1 strip of crisp bacon, chopped
  • Preheat your oven to 325 degrees and spray a 2 quart casserole dish with non-stick spray. Set aside.
  • Wash your cauliflower and break it up into small pieces. (I usually chop it in half then break up the florets by hand). Add them to a medium saucepan with 1 cup of water. Cook over medium heat for 8 minutes or until fork tender.
  • Drain and return to the saucepan.
  • To the cooked cauliflower, add the sour cream, cheddar cheese, panko, salt, pepper, and onion. Gently mix.
  • Spread the mixture into your prepared casserole dish.
  • Sprinkle with more shredded cheddar cheese.
  • Bake, uncovered, for 25 minutes.
  • Top with chopped bacon.
Broccoli and Cheese Smashed Potatoes
Rachel Ray via the Food Network - http://www.foodnetwork.com/recipes/rachael-ray/broccoli-and-cheese-smashed-potatoes-recipe.html
Broccoli and Cheese Smashed Potatoes
1 ½ pounds small potatoes
1 small head broccoli
1 cup whole milk
2 tablespoons butter
1 ½ cups shredded sharp Cheddar
Salt and freshly ground black pepper

Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.

Wild Mushroom &Spinach Stuffing 

¾ cup (1 ½ sticks) unsalted butter, divided
1 tablespoon olive oil
1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 lb)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 5-ounce container or bag baby spinach leaves
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 lb)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth
  • Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
  • Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
  • Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
  • Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
  • Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

On The Stalk Roasted Brussels Sprouts

These on the stalk roasted Brussels sprouts are the perfect addition to your holiday spread. They roast up beautifully and easily come right off the stalk.1 large stalk Brussels sprouts
1/4 cup extra virgin olive oil
Kosher salt and pepper, to taste
For garlic mayonnaise:
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon lemon juice
  • Preheat oven to 375 degrees.
  • Place Brussels sprouts onto a large rimmed baking sheet and drizzle evenly with olive oil. Sprinkle all sides of the stalk with desired amount of kosher salt and pepper.
  • Add to the oven and bake for 45 minutes until slightly soft and browned on the outside. Make sure to rotate the stalk a third of the way every 15 minutes to insure equal cooking.
  • Once cooked let the Brussels sprouts rest for 5 minutes and cut off the stalk. Serve as is or serve with garlic mayonnaise for dipping.
  • For garlic mayonnaise: Add all ingredients and stir to combine. Keep cold until ready to use.

Roasted Delicata Squash Salad
Chowhound - http://www.chowhound.com/recipes/roasted-delicata-squash-salad-11155

Roasted Delicata Squash Salad 1 medium delicata squash, seeded and sliced into 1/2-inch-thick rings
2 tablespoons olive oil, plus more for brushing
4 ounces spinach & lettuce, washed, dried, and torn into bite-size pieces (about 7 cups total)
1 large shallot, thinly sliced
2 tablespoons sherry vinegar
1/3 cup roasted and salted pumpkin seeds
2 ounces shaved ricotta salata
Saba, for drizzling (optional)
  • Heat the oven to 400°F and arrange a rack in the middle. Brush squash rings with olive oil on both sides and place in a single layer on a baking sheet. Season well with salt and freshly ground black pepper. Roast until the underside of the squash rings is blistery and brown and fork tender, about 15 minutes. Meanwhile, transfer cleaned spinach to a large bowl, cover with a damp paper towel, and reserve in the refrigerator.
  • When the squash is almost ready, heat 2 tablespoons olive oil in a small frying pan. When it shimmers, add shallot and sprinkle with salt and freshly ground black pepper. Cook until tender and beginning to brown, about 3 minutes. Deglaze the pan with the vinegar, scraping up any bits that are stuck to the bottom, and immediately remove from heat.
  • Pour shallot mixture over reserved spinach and toss to combine. Season with additional salt and freshly ground black pepper as desired.
  • To serve, layer squash with spinach and top with pumpkin seeds. Sprinkle with ricotta salata and drizzle with saba (if using).

Creamy Potatoes & Onions 
Epicurious - http://www.epicurious.com/recipes/food/views/creamy-potatoes-and-onions-107154

2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
6 white boiling onions (about 9 ounces total), thinly sliced
2 pounds Yukon Gold potatoes, peeled, cut into 1/2- to 3/4-inch cubes
2 cups water
1/4 cup crème fraîche or whipping cream
Chopped fresh parsley

Melt 1 tablespoon butter with oil in heavy large pot over medium heat. Add onions and sauté until soft, about 5 minutes. Add potatoes and 2 cups water; bring to boil. Cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes. Uncover and simmer until almost all water evaporates, about 5 minutes. Remove from heat. Add crème fraîche and 1 tablespoon butter. Stir gently to blend, being careful not to break up potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.) Sprinkle with parsley.

Tuesday, November 10, 2015

For the week of Nov 10th

Share list

Fruit recipes
Baked Apples with Yogurt and Granola
Apple Cobbler with Cheddar Biscuits
Cranberry-Ginger Pear Pie
Grilled Brie, Turkey, and Cranberry Mustard Sandwiches

Small/Large veggie share recipes
Buffalo Cauliflower
Bourbon Carrots with Dill
Squash Lasagna
Vegetable Stir Fry

Large veggie share recipes
Eggplant "Tacos"
Purple Potatoes with Caramelized Onions & Shiitake Mushrooms
Roasted Radishes and Golden Beets
Radish, Apple, and Onion Salad

Baked Apples with Yogurt and Granola
Yummy Healthy Easy - http://www.yummyhealthyeasy.com/2014/09/baked-apples-yogurt-granola.html?mbid=nl_fig_11092015_Daily&CNDID=35824472
Baked Apples tossed in maple syrup and served with spiced yogurt and granola. Easy and healthy dessert, snack or breakfast!
4 apples, cored and cut into 8 slices
3 Tbsp. pure maple syrup
½ Tbsp. butter, melted
½ cup vanilla Greek yogurt
¼ tsp. ground cinnamon
pinch of nutmeg
½ cup low fat granola
  • Preheat oven to 400º F. Place apples, maple syrup, and butter in a 9x13" pan. Toss until apples are well coated. Roast, stirring occasionally until apples are crisp-tender, about 20 mins.
  • Meanwhile, whisk together yogurt, cinnamon and nutmeg. When apples are finished cooking, spoon into bowls, sprinkle with granola and top with yogurt. Serve and enjoy!

Apple Cobbler with Cheddar Biscuits

1 tablespoon unsalted butter, at room temperature, for dish
For fruit filling:
  1 cup packed medium brown sugar
  3 tablespoons cornstarch
  ½ teaspoon fine sea salt
  1 teaspoon ground cinnamon
  8 large apples, peeled, cored, and sliced 1/4 inch thick (3 1/2 pounds prepped)
Apple Cobbler with Cheddar Biscuits  Juice of 1 lemon
  ¼ cup (2 ounces) unsalted butter
For biscuits:
  2 cups (10 ounces) all-purpose flour
  2 tablespoons granulated sugar
  2 teaspoons baking powder
  ½ teaspoon fine sea salt
  2 cups (4 ounces) grated extra-sharp Cheddar cheese
  1 1/3 cups cold buttermilk, or more as needed
  • Position a rack in the lower third of the oven and preheat the oven to 375° F. Butter a 3-quart baking dish.
  • To make the fruit filling, with your hands, rub the brown sugar, cornstarch, salt, and cinnamon together in a large bowl. Add the apples and toss to evenly coat. Gently stir in the lemon juice. Let the apples sit for 15 minutes to release some of their juices. Mix the filling more than one time before scraping the contents into the prepared pan. Cut the butter into small cubes and scatter over the apples.
  • Cover the pan with foil and bake in the lower third of the oven for 20 minutes. This gives the apples a jump start on cooking while you make the biscuits.
  • To make the biscuits, whisk the flour, 1 tablespoon of the sugar, the baking powder, and the salt together in a bowl. Add the cheese and toss until evenly coated. Make a well in the center of the bowl and add the buttermilk. With a rubber spatula or fork, or by hand, stir just until the dry ingredients are moistened. The dough will be shaggy and moist. If the dough seems dry, add a bit more buttermilk, no more than 1 tablespoon at a time.
  • Take the baking pan out of the oven and remove the foil. In 1/4 cup portions, place the dough atop the fruit, distributing the biscuits evenly. (You should end up with about 9 biscuits.) Sprinkle the remaining 1 tablespoon of sugar over the biscuits.
  • Return the cobbler to the oven (this time without the foil) and bake for an additional 30 to 40 minutes, or until the apples are tender, the juices are bubbling, and the biscuits are golden brown.

Cranberry-Ginger Pear Pie 
Cranberry-Ginger Pear Pie by @browneyedbaker :: www.browneyedbaker.com
For the Crust:
  1¼ cups all-purpose flour
  1 teaspoon granulated sugar
  ½ teaspoon salt
  10 tablespoons unsalted butter, cubed & chilled
  2 to 4 tablespoons ice water
For the Filling:
  3 pounds Bosc pears, peeled, halved, cored, & cut into ¼-inch slices
  ¼ cup + 2 tablespoons granulated sugar, divided
  8 ounces (2 cups) cranberries
  1 teaspoon grated fresh ginger
For the Topping:
  ¾ cup all-purpose flour
  ¼ cup light brown sugar
  2 tablespoons granulated sugar
  2 tablespoons crystallized ginger, chopped
  ¾ teaspoon ground ginger
  ⅛ teaspoon salt
  5 tablespoons unsalted butter, melted and still warm
  • Make the Dough: Put the flour, sugar and salt in the processor bowl of a food processor and pulse once or twice to combine. Add the butter and continue to pulse until the mixture resembles coarse crumbs. Slowly add 2 tablespoons of water as you continue to pulse, adding more water a tablespoon at a time if necessary; stop pulsing when the dough just starts to come together. Remove the dough from the food processor and form into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can also be frozen for up to 2 months and thawed in the refrigerator.
  • Remove the dough from the refrigerator and place on a lightly floured surface. Roll the dough out into a 13-inch circle. Transfer the dough to a 9-inch pie plate, and gently press the dough into the bottom of the pan and against the sides. Leave the overhanging dough in place and refrigerate for at least 30 minutes, or until completely chilled and firm.
  • Remove the dough-lined pie plate from the refrigerator and trim the overhanging dough to ½-inch beyond the lip of the pie plate. Tuck the overhang under itself, making the folded edge flush with the edge of the pie plate. Crimp the dough, then transfer the dough-lined plate to the freezer for 1 hour before using.
  • Make the Filling: In a large bowl, toss the pears with 2 tablespoons granulated sugar. Cover the bowl with plastic wrap and microwave until the pears turn translucent and release their juices, 4 to 8 minutes, stirring once halfway through. Uncover and let cool to room temperature, about 30 minutes.
  • Adjust the oven rack to the lowest position, place a rimmed baking sheet on the oven rack, and preheat the oven to 400 degrees F.
  • Prepare the Topping: Combine the flour, brown sugar, granulated sugar, crystallized ginger, ground ginger and salt in a medium bowl. Add the melted butter and stir with a fork until the mixture is completely moistened. Let cool completely, about 10 minutes.
  • Finish the Filling & Assemble the Pie: Combine the cranberries, remaining ¼ cup granulated sugar, and fresh ginger in a food processor and pulse until the cranberries are roughly chopped, about 5 pulses. Drain the cooled pears and discard the liquid. Return the pears to the now-empty bowl and add the cranberry mixture, stirring to combine. Transfer the mixture to the chilled dough-lined pie plate. Sprinkle the topping evenly over the pear filling, breaking apart any large clumps.
  • Bake the Pie: Place the pie on the baking sheet and bake until the juices are bubbling and the topping is a deep golden brown, 40 to 45 minutes. Transfer the pie to a wire rack and let cool completely (about 4 hours), before serving.

Grilled Brie, Turkey &Cranberry Mustard Sandwiches
Turkey Brie Grilled Cheese Sandwich with Cranberry Mustard | www.feastingathome.com 
1- 2 Tbs oil
1- 2 Tbs butter
4 pieces of rustic sourdough bread
4 ounces sliced turkey
2 ounces sliced brie (¼ inch thick)
2 T oil
2 T butter
1 teaspoon thyme leaves (optional)
4- 6 Tbs cranberry mustard (recipe below)
  • Preheat oven to 400 F
  • Take two slices of good quality sourdough bread and layer with sliced brie (¼ inch thick), then turkey, and a few generous dollops of cranberry mustard and a sprinkle of thyme. Top with the other slice of bread. In a skillet,  heat a mixture of butter and oil and toast the sandwich, on medium heat, on both sides until perfectly golden in color. Place in the warm oven until sandwich is heated through and brie is melty.
Turkey Brie Grilled Cheese Sandwich with Cranberry Mustard | www.feastingathome.comCranberry Mustard 
(makes 2 ¾  Cups)
½ red onion, diced
2 teaspoons olive oil
2 Cups fresh cranberries
½ Cup apple cider vinegar
½  Cup water
½ teaspoon salt
½ teaspoon cracked pepper
⅓ Cup sugar
4 Tablespoons whole mustard seeds
1 Tablespoon ground mustard
½ teaspoon ground allspice
  • In a medium sized heavy bottom pot, sauté the onion over medium high heat until just tender, about 5 minutes. Add the remaining ingredients, stirring to combine,  bring to a simmer, cover, and turn heat to low for 10 minutes. Turn heat off, leave covered and let stand for one hour. Check consistency. If you like a looser mustard, add a few tablespoons of water to get it to desired consistency.
  • Preserve like you would jam, or refrigerate.

Buffalo Cauliflower 

Baked Buffalo Cauliflower | Persnickety Plates1 head of cauliflower
For the batter
   ½ cup all purpose flour
   ½ cup water
   dash of wing sauce (or hot sauce of choice)
   ¼ teaspoon garlic salt
   ¼ teaspoon dried onion (I use Tastefully Simple's Onion Onion)
For the buffalo sauce
   ¼ cup wing sauce or hot sauce of choice
   3 Tablespoons salted butter, melted
   pinch of salt
  • Preheat the oven to 450 degrees.
  • Line a baking sheet with tin foil and spray with non-stick spray (I always use olive oil spray) and set aside.
  • Wash your head of cauliflower and cut into pieces. I made a variety of sizes.
  • In a medium bowl, mix together the batter ingredients. It will be fairly thick.
  • Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer.
  • Bake for about 15 minutes until the batter just hardens.
  • In a small bowl, mix together the buffalo sauce ingredients.
  • Once the cauliflower are done, remove from the oven and brush with the buffalo sauce. Again, fully and evenly coat each piece.
  • Put back into the oven and bake for a few more minutes (5-7 minutes-ish), until the sauce has mostly dried and the cauliflower is crispy.
  • Remove from the oven, let cool, then enjoy! One option - dip in Ranch dressing.

Bourbon Carrots with Dill

Carrots cooked in bourbon and finished off with a little butter, honey and dill4 large carrots, sliced diagonally
½ cup bourbon whiskey
¼ tsp. salt
½ Tbsp. butter or butter substitute or olive oil
A drizzle of honey or maple syrup (to taste)
½ tsp. chopped fresh dill weed
salt to taste
  • Scrub or peel the carrots, then slice on the diagonal.
  • Pour bourbon into a large skillet (large enough to spread the carrots out into one to two layers) and bring to a boil.
  • Add carrots. Cover 4 minutes, stirring once after 2 minutes.
  • Remove cover and cook on medium high until carrots are tender and bourbon has evaporated.
  • Add butter, honey or maple syrup (if desired), and dill weed, and additional salt, if needed.
  • Remove from heat and serve immediately.

Squash Lasagna

1 tablespoon vegetable oil
1 onion, diced
1 lb ground beef
2 cups tomato sauce
8-10 lasagna pasta sheets
1 acorn squash, peeled, cored and sliced thin
1 teaspoon ground nutmeg
1 teaspoon crushed black pepper
1 cup sour cream
1 cup shredded Meunster cheese
1 ½ cup fresh spinach, roughly diced
3-4 green onion, minced
  • Heat the onion and vegetable oil over medium heat until the onion has softened considerably.  Add the beef and brown, crumbling it with a wooden spoon as it cooks.  Add the tomato sauce and heat through, then set aside.
  • Preheat the oven to 375*F.  Generously salt a large pot of water and bring it to a boil.  Cook the lasagna sheets until they are almost al dente- about 6 minutes-, then remove and shock with cold water.  While the lasagna sheets are boiling, toss the squash with the nutmeg and black pepper and set aside.  Cream together the sour cream, Muenster cheese, spinach and scallions.
  • When the pasta is finished, begin building the lasagna.  Lay down 3-4 sheets of lasagna, then top with a layer of sour cream mix, then a layer of squash, and then a layer of the meaty tomato sauce.  Continue in this fashion until the lasagna is all used, ending with a layer of meaty tomato sauce and topped with any remaining squash slices.
  • Bake for 20-25 minutes, or until the squash on top has lightly browned and cooked through.  Remove from the oven and allow to sit for at least 10 minutes before serving.

Vegetable Stir Fry

Vegetable_Stir_Fry_Carrots_Broccoli_Cauliflower_Recipe_0032 tablespoons extra light olive oil
1 medium/large red onion
2 cloves garlic
A sprinkle Himalayan/sea salt
2 cups broccoli florets
2 cups cauliflower florets
1 medium carrot
5 fresh shiitake mushrooms
1 large bok choy
2 tablespoons & 1 teaspoon low sodium soy sauce
2 tablespoons cornstarch
1 tablespoon white cooking wine
1 teaspoon sesame oil
1 teaspoon rice vinegar (or apple cider vinegar)
1 teaspoon tahini paste
1 teaspoon molasses
1/8 teaspoon ginger powder
A pinch of red pepper flakes
  • Chop the onion in half, then slice into long, thin strips. Peel and dice the garlic finely. Put the onion and garlic, along with the two tablespoons of extra light olive oil and a sprinkle of salt into the frying pan for now.
  • Chop the broccoli and cauliflower into small florets (the smaller they are, the easier they are to cook) and measure out about 2 cups. Use a julienne peeler to slice the carrot into long thin strips, or simply slice the carrot in whatever shape you want. De-stem the shiitake mushrooms and slice them in small pieces, and finally, chop the bok choy in half, then in half again, then again. Combine the broccoli, cauliflower, carrots and shiitake mushrooms in a large bowl and keep the bok choy separate by itself.
  • Turn the frying pan with the onion and garlic to medium high (6 or just under, don’t let the stove turn red). Stir and fry the onions and garlic for about 7 minutes, then add the broccoli, cauliflower, carrot and shiitake mushrooms. Let it cook while you’re stirring for 5 minutes.
  • Meanwhile in a small bowl, add the soy sauce, cornstarch, cooking wine, sesame oil, rice vinegar, tahini, molasses, ginger powder and red pepper flake together. Stir until everything is mixed evenly.
  • After 5 minutes of cooking the vegetables, add the bok choy, the sauce mix and stir it around a lot, cooking for a final 8-10 minutes. At this point, you want to be always stirring so the bottom doesn’t burn.

Eggplant "Tacos"
1 eggplant
olive oil
cilantro or basil
  • Slice the eggplant into 1/2-inch rounds and spread on an oiled baking sheet.
  • Sprinkle with olive oil and salt and roast at 400° F for 8 minutes on each side, or until golden.
  • Place a piece of Brie and fresh cilantro or basil on each eggplant round and fold like a mini taco.

Purple Potatoes with Caramelized Onions & Shiitake Mushrooms 

3 Slices of thick style bacon
1/2 pound new purple potatoes sliced in half and then in small wedges
Purple Potatoes with Caramelized Onions and Shiitake Mushrooms (photo)1 small yellow onion, thinly sliced lengthwise
4 medium sized shiitake mushrooms, thinly sliced
Olive oil
Kosher Salt
Freshly cracked pepper
1 pinch red pepper flakes
1 tablespoon chopped fresh tarragon
1 tablespoon chopped capers
1/2 Tbsp unsalted butter
  • In a small sauté pan heat one tablespoon of olive oil over a low heat. Add the sliced onions in one even layer, after five minutes add 1/2 tablespoon of butter, stir and add a pinch of kosher salt. While rendering your bacon and cooking your mushrooms in the next steps, make sure to stir the onions every few minutes and remove once they are evenly browned. This should take around 30 minutes, remove from heat when finished and reserve.
  • While the onions are slowly cooking slice the bacon in small batonettes (1/8-inch crosswise strips) on your cutting board. Heat up a larger sauté pan on medium and when your pan is hot add the sliced bacon. Slowly sauté the bacon until slightly crispy and remove from the pan on to a paper towel-lined plate, reserve for later.
  • Julienne the shiitake mushrooms and then add them to the pan which now has the rendered bacon fat. Add a pinch of salt and fresh cracked pepper to the Shitake mushrooms, don’t shake the pan but let the mushrooms brown evenly on one side. Once browned, flip the mushrooms delicately and remove from pan onto a smaller plate, reserve.
  • Add 2 Tablespoons of olive oil in the pan and add the evenly sliced potatoes to the hot pan in a single layer; make sure not to crowd the pan. Add a pinch of red pepper flakes and a good pinch of salt to the potatoes. Don’t move the pan, this is very important so that the potatoes can evenly brown. After 3-5 minutes, when they are browned flip potatoes and brown the other side, turn down the heat to medium low to evenly cook the potatoes.
  • Once the potatoes are thoroughly cooked, add the capers and let crisp up for a minute. Then combine the caramelized onions, mushrooms, and bacon to the large sauté pan with the browned potatoes. Re-warm over low heat. When hot, turn the heat off and garnish with a sprinkle of fresh picked tarragon. 

Roasted Radishes & Golden Beets 

Roasted-Radishes-Golden-Beets1 bunch radishes, stems removed
12-ounces golden beets, peeled
3 whole garlic cloves
2 tablespoons olive oil
½ teaspoon paprika
Salt and pepper, to taste
Lemon juice
Plain Greek yogurt (optional)
  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.
  • Cut the radishes in half or quarters, depending on size. Peel and quarter the golden beets.
  • In a large bowl, toss the radishes, beets and garlic with the olive oil, paprika, a generous pinch of salt and pepper. Transfer to the prepared baking sheet.
  • Bake for 15 minutes, turning halfway through, or until the beets are tender and the radishes are golden. Cool slightly on the baking sheet, then top with a squeeze of lemon juice. Serve with yogurt.

Radish, Apple, and Onion Salad 

4 radishes, thinly sliced
2 sweet apples, cored, seeded and thinly sliced and tossed with 2 teaspoons lemon juice
½ red onion, thinly sliced
1 head romaine lettuce or red leaf lettuce, chopped
Radish, Apple and Onion SaladDill and Poppy Dressing:
  3 tablespoons red wine vinegar
  2 teaspoons sugar
  1 teaspoon salt
  ¼ cup extra-virgin olive oil
  ½ cup sour cream
  1 teaspoon poppy seeds
  2 tablespoons chopped dill or 2 teaspoons dried dill

Combine radish, apple (coated in lemon to retard browning) and onion with chopped lettuce. In a small bowl, combine vinegar with sugar and salt. Whisk in oil, stir in sour cream, poppy and dill. Drizzle dressing evenly over salad and serve.