Skillet Sweet Potatoes With Apple Cider Glaze Recipe

3 medium size sweet potatoes
1 1/2 cups pure apple cider
2 Tbsp olive oil
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 cup dried cranberries
dash kosher salt if desired

Peel and dice the sweet potatoes into bite size pieces. Fill a large pot with cold water, add the sweet potatoes and bring to a boil, then cook the sweet potatoes just until they are knife tender, about 4 to 5 minutes; drain well and set aside.

Get out a large heavy skillet and put it over medium-high heat. Add the apple cider, oil, nutmeg, and allspice, stirring until it comes to a boil, then reduce heat to medium and add the sweet potatoes, stirring until the liquid starts to thicken slightly, then turn heat to low.

Let the mixture simmer on low for about 5 minutes, stirring often.

Add the cranberries and continue to simmer until most of the liquid has been reduced and the potatoes are tender, about 5 more minutes.

Dump mixture into a serving bowl, taste and add salt if desired. Be sure to scrape any remaining glaze out of skillet and over the sweet potatoes in the bowl. Serve warm.

Will serve 4 to 6.

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.

Multi Grain Walnut Sage Dressing Recipe

2 medium size loaves multi grain bread, day-old preferred1 Tbsp olive oil
1 large onion, diced small
3 celery stalks, diced small
1/2 cup chopped walnuts
1/4 cup fresh sage, minced
3 cups chicken broth
1 large egg
1/2 cup dried cranberries, chopped
kosher salt and black pepper to taste

Set oven to 350 degrees.

Trim the crusts off the bread if you wish, then cut into 1 inch cubes and place in a large bowl; set aside.
Put the olive oil in a large heavy skillet over medium heat, stir in the onion and celery and cook for 2 to 3 minutes or until slightly softened, then add the walnuts and stir for another minute or until walnuts are fragrant.

Remove the skillet from the heat and stir in the sage, then pour the mixture into the bowl with the bread cubes and toss to combine.

In a separate bowl, whisk together the chicken broth and the egg until well combined, then add to the bread and toss until the bread is moistened. Now stir in the cranberries and add salt and pepper to taste.
Lightly oil a large casserole or 9x13 baking pan, then spoon the mixture into the casserole, spreading it out evenly.

Cover the casserole and bake in preheated oven for 20 minutes, then remove cover and continue baking for another 20 to 30 minutes or until cooked thoroughly and dressing is lightly browned and forming a crust around the edges of the casserole.

Will serve 10 to 12 as a side dish.