Sweet Potato And Turnip Bake Recipe

1 medium sweet potato
1 medium turnip
1 Tbsp olive oil
1/2 cup finely diced onion
1/4 cup finely diced flat leaf parsley
kosher salt and black pepper to taste
1/4 cup shredded Parmesan cheese

Peel the sweet potato and turnip and dice them both into 1 inch cubes.

Put a steamer basket in a large pot, fill with just enough water to come up to the bottom of the steamer, and set the veggies in the steamer. Cover the pot, bring water to a boil, and allow the veggies to steam until tender, about 8 to 10 minutes. Watch the water to make sure it doesn't boil dry; add more hot water to pot if necessary.

In a skillet, add the olive oil and onion, place over medium heat and cook until onion softens; set aside.

When the sweet potatoes and turnips are tender, remove from the pot and place in a large bowl. Smash together with a potato masher or pastry cutter or a large fork. Add the onion and olive oil from the skillet along with the fresh parsley and stir together to combine well, taste and season with salt and pepper if needed.

Spoon the mixture into a broiler-safe dish and top with shredded Parmesan cheese. Place under broiler and heat just until cheese melts and slightly browns, about 2 minutes. Remove and serve hot.

Will serve 2 to 4.

Roasted Green Beans With Savory Vinaigrette Recipe

2 lbs fresh green beans
1/2 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 Tbsp olive oil  
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1/4 tsp crushed red pepper flakes

Preheat oven to 400 degrees, and lightly spray a baking sheet with cooking oil.

Trim the green beans, wash and dry them well, then put them in a large bowl and add the 1/2 Tbsp olive oil, kosher salt, black pepper, and garlic powder and toss together.

Dump the beans out onto the prepared baking sheet, cover loosely with a sheet of tin foil, and put in preheated oven for 10 minutes, then remove the tin foil and bake another 10 minutes, stirring often, until the beans begin to brown slightly.

Meanwhile, put the remaining ingredients in a bowl and whisk until frothy; set aside.
When beans are cooked, dump them into a large bowl, add the vinaigrette while the beans are still hot, and
toss to coat well. Serve immediately.

Will serve 4 to 6.

Roasted Golden Beet Hummus Recipe

5 medium size whole golden beets, trimmed and washed2 garlic cloves, smashed (will be discarded)
2 Tbsp tahini paste
2 large lemons, juiced
1/2 to 1 Tbsp curry powder, to taste
1/2 tsp kosher salt
1/4 tsp black pepper

Preheat oven to 375 degrees. Put beets and garlic in a baking pan, place tin foil on the pan and seal the edges tightly.

Bake in preheated oven for 35 to 40 minutes, until beets are fork tender. Remove from oven and set aside to cool.

When cool enough to handle, take paper towels and rub the skin off the beets. Discard the skin and the garlic cloves.

Put the peeled beets in a food processor along with the tahini, lemon juice, curry, salt, and pepper, and blend until very smooth.

May be served at room temperature or may be refrigerated and served chilled.

Serve as a spread with multi grain crackers or as a dip for fresh veggies.

Roasted Beet And Cheese Salad With Herbed Olive Oil Dressing Recipe

2 lbs small fresh beets, trimmed
3 Tbsp extra virgin olive oil
1 tsp chopped fresh thyme
1 tsp chopped fresh chives
4 oz goat cheese, crumbled
kosher salt and black pepper to season

Preheat your oven to 400 degrees.

Wash the beets and place them whole in a roasting pan, then cover the pan tightly with aluminum foil.

Bake for 45 to 55 minutes or until the beets are fork tender. The baking time will depend on how large the beets are.

Remove the roasting pan from the oven and let the beets cool to the touch, then take a paper towel and rub each beet to remove the skin, then cut into thin wedges; set aside.

In a large salad bowl, whisk together the olive oil, thyme, and chives until frothy.

Now add the beets to the bowl and toss gently to coat the beets with the dressing, then top with the goat cheese and season to taste with salt and pepper, and serve.

Will serve 4 to 6.

Nutty Roasted Broccoli Recipe

1 large crown fresh broccoli
1 garlic clove, grated
2 tsp soy sauce
2 tsp olive oil
1/4 tsp black pepper
kosher salt or sea salt to taste (optional)
1/4 cup chopped raw almonds (or walnuts)

Preheat the oven to 400 degrees.

Wash broccoli and cut into equal size florets, about 2 inch chunks. Put in a large bowl and add the garlic, soy sauce, olive oil, and black pepper; toss to combine well, then pour out onto a large baking sheet.

Put in preheated oven, cover broccoli loosely with tin foil, and bake for 5 minutes, then remove tin foil, stir broccoli, then bake for another 5 minutes, uncovered.

When broccoli is just starting to brown, remove from oven, add kosher salt or sea salt to taste if you like, cover again with tin foil and let stand for 5 minutes.

Meanwhile, put almonds in a dry skillet (no oil) and toast slightly, just until fragrant, over a medium-low burner.

Dump broccoli into a serving bowl, add toasted almonds, and toss.

Will serve 4.

Naturally Sweet Roasted Cauliflower Recipe

1 large cauliflower head
2 Tbsp olive oil
1/4 tsp black pepper
1/4 tsp kosher salt

Preheat your oven to 400 degrees and lightly oil a large baking sheet.

Wash and cut the cauliflower into small similar sized florettes; about 2 inch pieces.

Put the cauliflower in a bowl along with the other ingredients and toss to combine, then dump the mixture out onto the prepared baking sheet and spread out evenly.

Loosely cover the cauliflower with a sheet of tin foil and bake in the preheated oven for 5 minutes, then remove the tin foil and continue baking for another 10 to 15 minutes or until the cauliflower is lightly browned and fork tender.

Remove and put in serving bowl.

Will serve 4.

Homestyle Sweet Onion Dip Recipe

2 Tbsp olive oil
1 small Vidalia or Walla Walla onion, diced
1 garlic clove, peeled
1 can (16 oz) cannellini beans, drained and rinsed
2 Tbsp fresh lemon juice
1 tsp dried oregano
1 tsp dried basil
pinch cayenne
kosher salt and black pepper to taste
freshly ground black pepper, to taste
1/4 cup diced sundried tomatoes, soaked in hot water, then drained

Put the olive oil in a large heavy skillet over medium-low heat, add the onion and cook until soft and light gold in color (caramelized) - this will take about 15 minutes if done correctly; stir frequently.

Remove from heat and put onions in a food processor, then add the remaining ingredients and blend until smooth. Add more olive oil if the mixture is too thick.

Remove to a bowl and serve as a dip with veggies or bread sticks. This is a nice healthy substitute for those prepackaged onion dips.

Healthy Holiday Green Bean Casserole Recipe

4 cups fresh green beans
1 cup finely diced onion
2 cups finely diced fresh mushrooms
3 Tbsp olive oil, divided
2 Tbsp flour
1 cup vegetable broth
1/2 Tbsp Worcestershire sauce
1/8 tsp black pepper
1/8 tsp garlic powder
1 tsp kosher salt
4 cups crushed multi grain, whole wheat, or nut rice crackers
1 tsp olive oil
1/2 tsp onion powder

Trim the stems off the green beans. You may leave the beans whole or cut them in half if you like. Bring a large pot of water to boil, drop in the green beans, and cook for 5 minutes, drain and set aside.

In a large skillet, add the onion, mushrooms, and 1 Tbsp olive oil and cook over medium heat until vegetables soften, then remove the onions and mushrooms from the skillet, place in a bowl and set aside.

Into the same skillet over medium heat, add the remaining 2 Tbsp olive oil and the flour and whisk until smooth, cooking until flour turns golden in color, about 2 or 3 minutes.

Continue whisking while slowly pouring in the vegetable broth, reduce heat to low and continue whisking until a thickened sauce forms, then whisk in the Worcestershire, black pepper, garlic powder, and kosher salt; remove from heat.

Add to the skillet the green beans and the onion-mushroom mixture and stir until coated well with the sauce.
Preheat oven to 350 degrees.

Get out a large casserole pan and lightly spray it with cooking oil, then dump the green bean mixture into the casserole pan and spread evenly.

In a bowl, toss the crushed crackers with olive oil and onion powder, then sprinkle evenly over the casserole.

Bake, uncovered, for 35 to 40 minutes or until the casserole is bubbly hot and the cracker topping is golden brown.

Will serve 4 to 6.

Healthy Holiday Perfect Brussels Sprouts Recipe

1 lb fresh Brussels sprouts, washed and halved
2 Tbsp olive oil
2 Tbsp good balsamic vinegar
2 Tbsp chopped pecans
1/2 cup dried cranberries

Preheat oven to 400 degrees and lightly coat a large baking sheet with cooking oil.

In a large bowl, whisk together the olive oil and balsamic vinegar, then add the prepared Brussels sprouts to the bowl and toss to coat well.

Dump the Brussels sprouts out onto the baking sheet, cover loosely with a sheet of tin foil, then bake in preheated oven for 10 minutes.

Remove tin foil, stir Brussels sprouts around, and return to oven for another 10 minutes or until the Brussels sprouts are lightly browned, turning sprouts over at least once during this baking time.

Dump hot Brussels sprouts out into a large bowl, add the pecans and cranberries and toss to combine. Serve immediately.

Will serve 4.

Spaghetti Squash Sausage And Cheese Casserole Recipe

1 large spaghetti squash
1 Tbsp olive oil
1/2 lb turkey sausage
8 oz sliced fresh mushrooms
2 Tbsp whole wheat flour
2 cups vegetable stock (or chicken stock)
1/2 cup shredded skim-milk Mozzarella cheese, divided
1 tsp kosher salt
1/4 tsp black pepper
3 small leaves fresh basil, minced
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees degrees and lightly oil a shallow baking dish.

Cut spaghetti squash in half lengthwise and lay in baking dish, cut side down. Loosely cover squash with a sheet of tin foil, then place in oven and roast for 50 to 60 minutes, until you can stick a knife through the squash easily.

Remove the baking dish from the oven, let the squash cool enough to handle, then turn the squash cut side up and scoop out any seeds in the middle of the squash and discard the seeds. Now scoop the cooked squash out of the skin, place it in a large bowl, and discard the skin. Using a couple forks, separate the squash into 'spaghetti' strands; set aside, covered to keep warm.

In a large skillet over medium heat, add the olive oil, turkey sausage, and mushrooms, and cook, stirring and breaking up the turkey sausage. Cook until the sausage is brown and the mushrooms have softened.

Now sprinkle the whole wheat flour into the skillet and stir just until the flour turns yellow, then keep stirring and slowly add the vegetable stock, continuing to stir, and cook until the liquid thickens slightly. Stir constantly to bring up any browned bits from the skillet.

Turn heat off and add half the Mozzarella cheese, stirring until the cheese is melted, then add the salt, black pepper, and minced basil, and stir to combine, then dump this mixture into the bowl with the spaghetti squash and toss to combine.

Lightly oil a casserole dish and dump the spaghetti squash mixture into the dish, then evenly scatter the remaining Mozzarella cheese on top, then sprinkle the Parmesan cheese over that.

Bake, uncovered, in preheated 375 degree oven for 40 to 50 minutes until the cheese on top has turned lightly golden in color and the casserole has crisped a little and turned light brown along the edge.
Remove and let sit for 3 to 5 minutes, then serve.

Will serve 6.

Herbed Apple Stuffed Mushrooms Recipe

20 large white button mushrooms
1 Tbsp soy sauce
2 tsp olive oil, divided
3 tsp good balsamic vinegar, divided
1 stalk celery, finely diced
1 tart apple, peeled, cored, finely diced
2 Tbsp finely chopped parsley
1/4 tsp dried oregano
1/4 tsp dried basil
kosher salt and black pepper to taste
2 tsp butter
1/2 cup whole wheat bread crumbs
2 Tbsp grated Parmesan cheese
2 tsp vegetable stock

Remove stems from the mushrooms, chop the stems up and set aside.

In large bowl, stir together the soy sauce, 1 tsp of the olive oil, and 1 tsp of the balsamic vinegar, until well blended. Gently add the mushroom caps to the bowl and use your hands to turn the caps over until they are completely coated with the mixture.

Get out a large baking sheet and lightly spray it with cooking oil, then gently remove the mushroom caps from the mixture, let any excess drip off, then place open side up on the baking sheet; set aside.

Prepare the filling:  In a heavy skillet over medium heat, pour in the remaining 1 tsp olive oil, add the chopped mushroom stems, celery, apple, parsley, oregano, and basil, and stir, cooking just until veggies soften, then add salt and pepper to taste.

Stir in the butter and bread crumbs until the butter melts, then dump mixture into a bowl and add the Parmesan and the vegetable stock, stirring to combine.

Stuff the mushrooms: Take a tablespoon and gently fill each mushroom cap on the baking sheet with the apple mixture until it is used up. Take the remaining 2 tsp balsamic vinegar and drizzle over the top of each stuffed mushroom.

Add butter and bread crumbs.  Stir to combine and melt butter.  Transfer to bowl.  Add Parmesan and vegetable stock.  Stuff each mushroom with a slightly rounded Tbsp of filling. Brush remaining balsamic vinegar over top of each mushroom. 

Preheat oven to 450 degrees, then put mushrooms in and bake for 25 to 30 minutes or until bubbling hot.

Remove and let cool slightly before serving.

Will serve 10 or more on a buffet or as an appetizer.

Healthy Holiday Breakfast Cups Recipe

1/2 cup finely chopped fresh spinach
1/4 cup finely chopped fresh tomato
2 Tbsp fat-reduced Feta cheese
1 tsp dried oregano
4 eggs
kosher salt and pepper if desired

Preheat oven to 375 degrees and get out 4 ramekins and lightly spray with cooking oil and place on a baking sheet.

In a bowl, toss together the spinach, tomato, Feta, and oregano until well combined. Spoon even portions of this mixture into the 4 ramekins.

Crack each of the 4 eggs into four separate cups - this helps eliminate the possibility of an egg shell getting into the ramekin unnoticed. Once you are sure all 4 eggs are shell-free, gently slide each individual egg into a ramekin. Add salt and pepper if desired.

Place baking sheet with ramekins in the preheated oven and bake until egg whites are set, about 12 to 15 minutes. The yolks will be soft. If you want a firmer yolk, cover the ramekins with tin fool for the last several minutes of cooking time.

Serve by placing each ramekin on a small plate with several slices of whole wheat toast alongside.

Will serve 4.

Healthy Holiday Mashed Potatoes With Cauliflower Recipe

2 lb gold or red potatoes, scrubbed with a stiff brush (or peeled)
1 small head cauliflower, washed
1/4 cup low fat milk
1 Tbsp olive oil
1/2 tsp minced fresh parsley
1/2 tsp kosher salt
1/2 tsp black pepper

Cut potatoes up into 2 to 3 inch chunks. Cut cauliflower up into 1 to 2 inch chunks.

Fill a large pot with cold water and bring to a gentle boil, then add the potatoes and cauliflower and let boil gently together until both veggies are tender - about 10 minutes. Do not boil rapidly or the potatoes will break up and get soggy.

Dump the veggies out into a colander and drain thoroughly, then return the veggies to the pot or to a mixing bowl.

Add the remaining ingredients to the veggies and either smash with a potato masher or use an electric beater to mash together until the potatoes and cauliflower mixture becomes smooth.

Serve as you would mashed or whipped potatoes.

Will serve 4 to 6.

Curried Cheese Cauliflower Skillet Recipe

2 large heads cauliflower
2 tsps olive oil
1 large onion, diced
1 clove garlic, grated
1/2 cup whole wheat flour
1 tsp curry powder
3 cups vegetable broth
1 cup fresh shredded Parmesan cheese
1/4 cup minced flat leaf parsley
kosher salt and black pepper to taste

Wash cauliflower and cut into evenly sized florettes, about 2 inch pieces.

Fill a large pot with water and bring to a boil, then add the cauliflower and cook just until knife tender; drain and set aside.

In a large heavy skillet over medium heat, add the oil and onions and cook until onions soften, then add the garlic and cook for 1 more minute, stirring constantly.

In a bowl, whisk together the flour, curry powder, and vegetable broth until smooth, then slowly whisk into the onion/garlic mixture in skillet and allow to cook for 1 more minute, stirring constantly - mixture should thicken slightly.

Add the Parmesan cheese and parsley to the skillet, stir until cheese is melted, then add in the cauliflower and fold together until well combined - try not to break up the cauliflower too much. Taste and add salt and pepper if needed, folding again gently. Pour into serving bowl and serve immediately.

Will serve 6 to 8.

Chunky Garbanzo And Mixed Veggie Spread Recipe

1 can (16 oz) garbanzo beans, rinsed well and drained
2 Tbsp Greek yogurt
1 small lemon, juiced
1/4 cup finely diced red bell pepper
1/4 cup finely diced celery
1 Tbsp finely diced green onion
kosher salt and black pepper too taste

Put the garbanzo beans in a large bowl or pot and smash with a potato masher until spreadable, but not smooth, then add the remaining ingredients and mix well.

Taste and add salt and pepper to flavor as needed.

Serve as a topping for crackers, bread, or vegetables.

Creamy Caramelized Onion Latke Topping Recipe

3 Tbsp olive oil
1 large sweet onion, sliced into thin strips
1 block (8 oz) cream cheese, room temperature
1 cup olive oil mayonnaise
1 Tbsp finely chopped parsley
1/2 tsp kosher salt
1/4 tsp black pepper

Put a large skillet over medium heat and add olive oil and onion. Fry, stirring often, just until onion starts to soften, then turn heat down to low and let cook for 20 to 30 minutes or until the onions are golden in color, soft, and 'caramelized.'

Cut the cream cheese into smaller chunks and add to the skillet with the onions, keeping the heat on low, and stir until the cream cheese melts.

Remove the skillet from the heat and add the remaining ingredients, stirring well. Remove from heat; stir in mayonnaise and the remaining ingredients.

May be served at room temperature or slightly chilled as a topping for latkes.

Will yield about 6 topping size portions, but recipe may easily be doubled if needed.

Sweet Potato Zucchini Latkes Recipe

2 medium sweet potatoes, grated
2 medium baking potatoes, grated
1 medium zucchini, grated
1 small onion, diced fine
2 eggs, slightly beaten
1 to 2 tsp kosher salt
1/4 cup whole wheat flour or panko
4 Tbsp olive oil

Put both the grated potatoes and zucchini in a cheesecloth lined colander and let drain for 20 minutes, then put in a clean towel and squeeze as much liquid out as you can, then dump into in a large bowl.

Add the next 4 ingredients into the bowl with the veggies and stir to combine well.

Get out a large heavy skillet and put it over medium heat, add the olive oil and when it gets hot, drop latke mixture by small spoonfuls into the oil, flattening each one slightly with the back of the spoon.

Allow the latkes to fry in the olive oil until browned on the bottom, then carefully flip and let fry until the other side is brown and crispy. Remove carefully with a spatula and continue frying latkes until all the batter is used.

Serve warm with toppings.

Will yield about 10 to 12 latkes, depending on the size you fry.

Traditional Spring Rolls Recipe

3/4 cup all-purpose flour
1/2 cup cornstarch
3 tsps peanut oil
1 3/4 cups water
peanut oil for frying
1 cup bean sprouts
1 cup finely shredded green onions
1 cup finely shredded carrots
2 cups sliced fresh mushrooms
1 cup finely chopped COOKED shrimp, pork, chicken or other protein
1 garlic clove, minced
1/4 tsp Chinese five spice seasoning mix
1 tsp soy sauce
1 tsp sea salt

Prepare the spring roll skins.

Put the first 4 ingredients in a bowl and mix well until you have a thin batter. Lightly oil a 6 inch skillet and put over medium heat. For each spring roll, spoon 2 teaspoons of the batter into the hot skillet and give it a swirl to spread the batter thinly over the bottom of the skillet. Cook until the batter shrinks from the sides of the skillet. The spring roll skins should be dry but not browned at all. Flip out onto a plate and keep frying the batter into 'skins' until the batter is used up. You should end up with about 18 spring roll skins.
Now prepare the filling.

Put an inch of peanut oil in a wok, heat until very hot, then add the vegetables and stir fry quickly, for about 1 minute.

Add the meat and the garlic and cook for 1 more minute.

Add the remaining ingredients and cook for 1 more minute.

Remove ingredients from wok and let cool.

Prepare the spring rolls.

Lay the skins out on a work surface. Spoon a couple teaspoons of filling near the edge of the skin and roll up tightly, tucking in the top and bottom as you roll, using a little water to seal the edge.

When all the spring rolls are filled, you are ready to fry them.

Pour a couple inches of peanut oil into the wok over high heat. When oil is very hot and sizzles, carefully drop in a couple spring rolls and deep fry them in the oil, turning once to make sure all sides get crispy and golden brown. Remove each one as they cook and put on a rack to drain. Don't overcrowd the wok; fry only a few at a time.

Serve room temperature.

Will make about 18 spring rolls.

Tomato Egg Drop Soup Recipe

4 ripe tomatoes
2 large eggs, beaten
2 tsp sea salt
2 tsp cornstarch dissolved in 2 tsp water
2 tsp sesame oil
4 green onions, chopped

Wash and slice the tomatoes thinly capturing the juices; set aside.

Fill your wok with fresh water and put over high heat.

When the water comes to a boil, slowly pour beaten eggs into the rapidly boiling water; do not stir or disturb too much.

When the egg sets and becomes yellow in color, add the tomato, sprinkle in the salt, then gently stir in the cornstarch mixture, cooking about 1 more minute.

Remove from heat and drizzle in the sesame oil and top with the green onions, then serve in bowls.

Will serve 2.

Szechwan Beef And Kale Stir Fry Recipe

1 lb fresh kale
1/2 lb lean beef, thinly sliced
1 tsp cornstarch
1 tsp soy sauce
1 Tbsp peanut oil
1  whole dried hot chili
1 tsp Chinese chili bean paste
2 garlic cloves, minced
1 Tbsp grated ginger root
1 Tbsp oyster sauce
1 Tbsp water
1 tsp sea salt

Wash and trim the kale of any stems, then cut into thin strips; set aside.

Put the sliced beef in a glass bowl, sprinkle in cornstarch and soy sauce and toss to coat well; set aside.

Put your wok over medium-high heat, add the peanut oil and the whole hot chili and fry, stirring constantly, for 1 to 2 minutes, then remove chili from oil and discard chili.

Add the sliced beef to the hot oil in the wok and stir fry until just cooked, about 2 minutes; remove and set aside.

Add the kale and stir fry until slightly wilted, about 2 minutes, then push the kale up the sides of the wok.

Into the middle of the wok add the chili bean paste, garlic, ginger, oyster sauce, and water and cook, stirring, for 1 minute.

Add the beef back into the wok and mix together with the kale, stirring and cooking just until everything is heated through again and well blended. Serve immediately over hot cooked rice.

Will serve 4 to 6.