Apple & Cranberry Sauce

• 1 bag cranberries, fresh
• 2 apples, peeled, cored and cut into chunks
• 1/2 c sugar 
• 1 orange, juiced
• 1 stick cinnamon

Place all the ingredients in a wide saucepan and add a splash of water. Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened. Boil down until the mixture thickens slightly, then take off the heat and leave to cool.

Serve chilled or at room temperature.

Crispy Green Beans

• 1 lb fresh green beans, washed and trimmed
• 3 tsp olive oil
• ½ c grated Parmesan cheese
• 1 tsp kosher salt
• 1 tsp freshly ground pepper
• ½ tsp paprika

 

Preheat the oven to 375°. Line a baking sheet with parchment paper.

In a large bowl, toss the green beans with the olive oil. Add the Parmesan, salt, pepper and paprika and toss well to coat.

Pour the green beans onto the baking sheet and bake until crisp, 10 to 15 minutes.

Cool slightly before serving.

Crispy Baked Sweet Potato Fries

•  4 med sweet potatoes
• Cornstarch
• 2 tbsp olive oil
• salt & pepper to taste

Preheat the oven to 425 degrees. Peel the sweet potatoes and cut them into fry-shaped pieces.  Cutting them into similarly sized pieces so the fries will bake evenly.
 
Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto a baking sheet. Sprinkle with cornstarch and pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. Mix/shake to distribute evenly (corn starch should be evenly mixed in so there are no powdery spots).
 
Pour the fries directly onto a dark, non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don't overcrowd, otherwise they will never crisp up.
 
Bake for 15 minutes, then flip the fries so they can cook on all sides.

Bake for 10 to 15 more minutes, or until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It's essential to bake them long enough, otherwise they won't be crispy. Don't worry if the edges are a little bit brown; they will taste more caramelized than burnt.

Roasted Baby Carrots

• 1 lb Baby Carrots
• 2 tbsp Extra Virgin Olive Oil
• 1 tsp Salt and Pepper

Preheat oven to 400°F. 

Place baby carrots in a baking dish. 

Toss carrots in olive oil, salt, and pepper until evenly coated.  

Roast at 400°F until carrots are soft when prodded with a fork—approximately 30 minutes.

Roasted Brussel Sprout w/ Bacon

• 1½ lb Brussels sprouts
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper
• 6 bacon slices, cut into 1 inch pieces

Preheat oven to 400 degrees.
 
Clean and trim Brussels sprouts and cutting any very large heads in half through the core.

Place the Brussels sprouts in a large bowl and drizzle with olive oil, tossing to evenly coat.
 
Pour the Brussels sprouts onto a large sheet pan, in a single layer. Sprinkle with salt and pepper. Then evenly sprinkle the bacon pieces over the Brussels sprouts.
 
Roast in the oven for 20 to 30 minutes, turning halfway through the cooking time, until golden and lightly caramelized.
 
Serve immediately.
 

Garlic Parmesan Yellow Squash Chips

• 4 med yellow squash, sliced into 1/4 to 1/2-inch rounds
• 3 tbsp olive oil
• salt & fresh ground pepper, to taste
• 1 c panko crumbs
• 1 c grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• cooking spray
• Plain Yogurt

Preheat oven to 450.
 
Line 3 baking sheets with parchment paper and set aside.
 
In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
 
In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
 
Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
 
Place the squash in a single layer on the previously prepared baking sheet.
 
Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
 
Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
 
Remove from oven and serve with yogurt.

Spicy Mexican Rice

• 1 onion, chopped
• 2 tbsp vegetable oil
• 1 c long grain rice
• 1 2/3 c water
• 1 plum tomato, chopped
• 2 tsp tomato paste
• 1/2 tsp kosher salt
• 1/2 tsp cumin
• 1 jalapeno
• cilantro

 

Saute onion in oil in a saucepan over medium heat. Stir in rice and cook until toasted, 3 minutes. Add  water, tomato, tomato paste and kosher salt and cumin; bring to a boil. Add jalapeno. Cover; simmer 20 minutes. Remove from the heat and let sit 5 minutes. Discard the jalapeno. Top with cilantro.

Spicy Sweet Potato Wedges

• 2 tbsp canola oil
• 1/2 tsp chipotle powder
• 2 1/2 lbs sweet potatoes, cut into 3/4 inch wedges
• salt and freshly ground pepper

Preheat oven to 450 degrees.

Combine the oil and chipotle powder in a small bowl.  Spread the potatoes on a baking sheet and drizzle the seasoned oil over the wedges.  Toss to coat.  Season with salt and pepper.

Roast, turning the potatoes once, until the potatoes are browned and tender, about 20 to 25 minutes.

Creamed Corn Cake

• 2 boxes Jiffy corn muffin mix
• 1 c sour cream
• 3 eggs, beaten
• ½ c melted butter or margarine
• 1 tsp. salt
• 16 oz can creamed corn

Mix all ingredients together and pour into greased 9x13 baking dish. 

Bake at 375 degrees for 35 minutes or until lightly brown.

Basmati Rice Salad with Peas, Mint, and Lemon

• 2 c uncooked basmati rice
• 3 c water
• 1/2 tsp salt
• 2 2-inch strips of fresh lemon zest
• 2 c frozen peas
• Salted water for blanching (1 quart water, 1 1/2 teaspoons salt)
• 1/4 c golden raisins or currants, plumped in enough water to cover the raisins for 5 to 10 minutes, then drained
• 1/2 c green onions, minced
• 1 1/2 tsp lemon zest, finely grated
• 1 tsp fresh mint leaves, finely minced
• 2 tbsp lemon juice
• 1/4 c olive oil
• 1/2 tsp salt

Cook the rice according to package instructions; include salt in the cooking water along with 2 strips of lemon zest.

If using fresh peas, blanch them in boiling salted water for 3 to 4 minutes, depending on the size and freshness of the peas (larger older peas will take longer than smaller fresher peas). Strain peas from blanching water and place in a bowl of ice water to shock them and stop the cooking, then strain. If using frozen peas, they are already blanched, so defrost them by placing them in a strainer and running lukewarm water over them for a minute.

Once the rice is cooked, spread the rice out on a large baking sheet pan to cool quickly. Let cool for 10 minutes, or until room temperature. Place in a large serving bowl.

To the rice add the peas, raisins, green onions, mint, lemon zest, lemon juice, olive oil, and salt. Toss to combine and serve.

Baked Asparagus Fries w/ Roasted Garlic Aioli

Aioli
1 head garlic
Olive oil
3/4 c mayonnaise
2 tbsp fresh lemon juice

Asparagus:
1 lb asparagus, cleaned and bottom ends trimmed
3 large egg whites
1 1/2 tbsp mayonnaise
2 c Panko breadcrumbs, lightly crushed
2 tbsp flat-leaf parsley, chopped
1/2 cup Parmesan cheese, shredded
Cooking spray

Preheat the oven to 400ºF.

Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes or until it has softened. 

Remove the roasted garlic from the oven and squeeze the cloves into a medium bowl. Add the mayonnaise and lemon juice, mashing with a fork until combined. Season the aioli with salt and pepper to taste. Cover with plastic wrap and store in the fridge until ready to serve.

Reduce the oven to 375ºF. Line a baking sheet with parchment paper.

In a shallow baking dish, whisk together the egg whites with the mayonnaise. 

In a separate shallow baking dish, combine the Panko breadcrumbs, chopped parsley and Parmesan cheese.

Dip each asparagus spear in the egg mixture until it's thoroughly coated then dredge it in the breadcrumbs, pressing to secure them to the asparagus. Transfer the asparagus to the prepared baking sheet. Repeat the breading process with the remaining asparagus, spacing them about 1 inch apart on the baking sheet. Lightly spray the asparagus with cooking spray and bake them for 15 to 20 minutes until golden brown and crispy.

Remove the asparagus fries from the oven and serve them immediately with the prepared roasted garlic aioli.

Baked Polenta Fries

• 2 tubes plain prepared polenta
• 3 tbsp olive oil
• Coarse salt and freshly ground pepper
• 1 tsp dried Italian seasoning

Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.

Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.

Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.

Butternut Squash Cakes

• 1 butternut squash, peeled and roughly chopped
• 1 tbsp Chives
• 1 tbsp onion powder
• ½ c red onion, finely chopped
• 1 tsp fresh sage, chopped
• Salt and pepper to taste
• canola oil

Steam the butternut squash until they turn tender

Once tender mash into a fine pulp.

Season the mashed pulp with onion powder, salt and pepper

Add Sage, red onion and chives.

Preheat skillet on medium with coconut oil

Ladle mixture into pancake shapes and cook until brown and crispy on both sides

Serve immediately.

Spiced Mashed Sweet Potatoes

• 4 lb sweet potatoes, peeled, cut into 1" chunks
• 2 tbsp butter
• 2 tbsp corn syrup
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamom
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 c milk

Boil sweet potatoes in a large pot of salted water for 20 minutes or until tender.  Drain; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher until smooth. Add syrup, ginger, cinnamon, nutmeg, cloves, cardamom, salt, pepper and milk; stir to combine.  Serve warm.

Oven Roasted Sprouts, Squash & Onion

• 1 tsp seasoned salt
• 1/2 tsp black pepper
• 1/2 tsp nutmeg, ground
• 1/2 tsp sage, rubbed
• 1lb brussel sprouts
• 1 medium butternut squash, peeled and cut into chunks
• 1 lg red onion, peeled and chopped
• 3 tbsp olive oil

Preheat oven to 450 degrees.  Mix seasoned salt, pepper, nutmeg and sage in a small bowl.  Toss vegetables with olive oil in a large bowl.  Sprinkle seasoning mixture over vegetables, and toss to coat.

Spread vegetables in a single layer on a foil lined baking pan.

Bake 30-35 minutes or until vegetables are tender and golden brown.

Spaghetti Squash Fritters w/ Sriracha Mayo

• 1 (2-lb) spaghetti squash
• 8 oz fresh baby spinach
• 1/2 c panko breadcrumbs
• 2 tbsp Parmesan cheese, grated 
• 1 tbsp garlic, minced 
• 1/2 tsp fresh ground black pepper
• 1/4 tsp baking powder
• 2 lg egg whites
• 1 tbsp olive oil, divided
• 5 tsp canola mayonnaise
• 2 tsp milk
• 1 tsp Sriracha 
• 1 tsp cider vinegar

Preheat the oven to 350 degrees.

With a sharp knife, carefully cut the spaghetti squash in half lengthwise.  Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.

When the squash is cooked and cooled, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. 

Heat a large skillet over medium-high heat. Add spinach to pan; cook 2 minutes or until spinach wilts. Place squash and spinach on a clean dish towel; squeeze until barely moist. Coarsely chop squash mixture, and place in a large bowl. Add panko and next 4 ingredients (through baking powder), and toss well to combine. Place egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form. Gently fold egg whites into squash mixture.

Fill a 1/4-cup dry measuring cup with squash mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining squash mixture, forming 10 patties total. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil to pan, and swirl to coat. Add 5 patties to pan; cook 3 minutes on each side or until browned. Remove patties from pan; keep warm. Repeat the procedure with remaining 1 1/2 teaspoons oil and squash patties.

Combine mayonnaise and remaining ingredients in a small bowl. Serve with fritters.

Cheesy Spaghetti Squash & Broccoli

• 2 tbsp butter
• 3 tbsp flour
• 1 small onion, finely chopped
• 1 1/2 tsp mustard powder
• 1 lg  bunch broccoli
• 1 1/2 c milk
• 4 c cooked spaghetti squash, drained
• 2 1/2 – 3 c cheddar cheese, grated

Cutting the broccoli into medium sized pieces.  Steam broccoli for approximately 4 minutes, or until still firm, but softened and bright green.  Rinse the broccoli under cold water to stop it from cooking any longer.  Drain well, then pour out onto a cutting board and chop until no large pieces remain.  Set aside.

Preheat the oven to 350 degrees.

In a small pot, melt the butter over medium heat.  Add the onion and turn the heat down slightly.  Saute for 4-5 minutes until softened before adding the flour and whisking together.  Allow the butter, onion and flour mixture to cook for a couple minutes while whisking to prevent it from burning.  Whisk the mustard powder into the mixture, and then add the milk and whisk to combine the flour and the milk, starting with 1 1/4 cups and adding a 1/4 cup later after the cheese is added if it is too thick.  Cook until the mixture thickens and comes to a boil.  Add 2 cups of cheese and mix well.  Cook just until the cheese has melted into the sauce then remove from the heat.  Taste and add a little more cheese as needed, keeping in mind the vegetable will then the sauce somewhat.

In a large bowl, combine the already chopped broccoli, spaghetti squash that has previously been cooked and drained to remove as much liquid as possible and the cheese sauce.  Mix well.  Pour into a prepared casserole dish.  Top with the remaining cheese and bake for 30-40 minutes.  Turn on the broiler and broil just until the cheese on top is golden.  Remove from the oven and cool 5-10 minutes before serving.

Roasted Cabbage

• 1 tsp olive oil
• 2 tbsp real bacon bits
• 2 tbsp lemon juice
• 1 tbsp worcestershire sauce
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 Medium Head of Cabbage

Preheat the oven (or grill) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade. 

Prepare the cabbage. Rinse it under water and remove loose leaves.

Cut the cabbage into quarters. 

Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon marinade evenly across each cabbage quarter making sure to get it in all the nooks and crannies. Wrap each wedge and bake for 30-45 minutes.

Roasted Curry Cauliflower

• 1 med head of cauliflower, cut into florets
• 1 sm yellow onion, quartered
• 2 tbsp extra virgin olive oil
• 2 tbsp butter, melted
• 1/2 tsp Kosher salt
• Fresh ground pepper, to taste
• 1/4 tsp coriander, toasted and ground
• 1/4 tsp cumin seed, toasted and ground
• 1 tsp curry powder
• ½ tbsp paprika
• 1 ½ tbsp red wine vinegar
• 1 tbsp cilantro, chopped

Preheat the oven to 450 degrees. Combine the cauliflower and onion, being sure to separate all the "petals" of the onion. Add the olive oil and melted butter, and toss to coat.

Combine the salt, pepper and spices in a small bowl, and sprinkle them evenly over the cauliflower mix. Add the vinegar and toss well to combine. Put the cauliflower in a baking dish big enough to hold all the cauliflower in a single layer.

Bake, uncovered for 25 to 35 minutes, or until tender, stirring the cauliflower every 5 to 7 minutes to assure even browning. Stir in the chopped cilantro and serve immediately.

Skillet Roasted Spiced Okra

• 3/4 tsp hot paprika
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground fennel seeds
• 1/8 tsp turmeric
• 1 pinch cinnamon
• 2 tbsp vegetable oil
• 1 lb small okra, halved lengthwise
• Salt
• 2 tbsp fresh lemon juice

In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric, and cinnamon.

In each of 2 large nonstick skillets, heat 1 tablespoon of the oil. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes. Season with salt and sprinkle with the spice mixture. Cook, stirring, until fragrant, 30 seconds. Drizzle the lemon juice over the okra and serve.

Recipe works well with whole green beans in place of the okra, cooking times remain the same.

Serves 4