Crispy Baked Kale with Gruyère Cheese

INGREDIENTS  

• one 4-oz. piece of sourdough bread, crusts removed, bread torn into ½-inch pieces (2 cups)
• ¼ cup + 1 T. olive oil
• 1 medium shallot, minced
• 1 small onion, thinly sliced
• 1 garlic clove, thinly sliced
• 1½ pounds kale leaves chopped
• 1 t. chopped thyme leaves
• Salt and freshly ground pepper
• 1¼ cups shredded Gruyère cheese

DIRECTIONS  

1. Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet. 
2. In a large, deep skillet, heat the remaining ¼ cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper. 
3. Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.

Recipe: Food and Wine
Image: www.babble.com

Smashed Potato Casserole

INGREDIENTS  

• 3 lbs. russet potatoes
• 2 shallots, minced (about ½ cup)
• 2 t. kosher salt
• 8 oz. cheddar cheese, sharp grated
• ¼ cup parmesan cheese, grated
• 8 oz. sour cream
• ½ cup milk

DIRECTIONS  

1. Preheat oven to 350°F. 
2. Add potatoes to a large stock pot, cover with water, and bring to a boil. Cook until the potatoes are cooked through and a knife pierces easily to the center. Drain and return the potatoes to the pot. 
3. Add the sour cream and milk to the pot and, using a potato masher, smash until desired texture is reached. (For light and creamy potatoes you can use an electric hand mixer.) Fold in the cheddar cheese, shallots, salt and pepper. Taste and adjust seasonings.
4. Transfer the potato mixture to a medium gratin or baking dish (approximately 2½ quart). Bake for 30 minutes, or until warmed through. Sprinkle with Parmesan cheese and finish under the broiler until golden, about 2 minutes.
5. This casserole can be made up to 24 hours in advance. Bring to room temperature for at least 30 minutes before cooking.

Recipe Author: The Kitchn

Mashed Potato Croquettes

INGREDIENTS  

• 2 large egg yolks
• 2 cups cold mashed potatoes
• ½ cup grated Parmesan
• 2 T. fresh chives, chopped
• 1 T. all-purpose flour
• 4 large eggs
• 2 cups breadcrumbs
• vegetable oil (for frying; about 2 cups)

DIRECTIONS  

1. Mix egg yolks, mashed potatoes, Parmesan, chives, and flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.
2. Beat eggs in a bowl; place breadcrumbs in another bowl. 
3. Pour vegetable oil into a medium skillet to measure ½ (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. 
4. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels.

Recipe Author: Bon Appetit

Cauliflower and Broccoli Cheese Bake

INGREDIENTS  

• 2 cloves of garlic
• ⅓ cup unsalted butter
• ½ cup plain flour
• 2 cups skim milk
• 1 lb. fresh or frozen broccoli
• ⅓ cup mature cheddar cheese
• 2 lbs. cauliflower
• 2 slices of stale bread
• 2 sprigs of fresh thyme
• ⅛ cup almonds
• olive oil

DIRECTIONS  

1. Preheat the oven to 350°F. 
2. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until smooth. 
3. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). 
4. Grate in half the Cheddar and season to perfection.
5. Arrange the cauliflower in an baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a olive oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese. 
6. Bake for 1 hour.

Recipe Author: Jamie Oliver

Roasted Cauliflower with Cranberries

INGREDIENTS  

• 2 medium heads cauliflower (1½ to 2 lbs. each), broken into florets
• 1 large sweet onion, cut into wedges
• 3 T. olive oil
• 1 t. kosher salt, divided
• 1½ cups fresh or frozen cranberries
• ¼ cup balsamic vinegar
• ¼ cup honey

DIRECTIONS  

1. Preheat oven to 450°F. Place cauliflower and onion in a baking pan. Drizzle with olive oil and sprinkle with ½ t. of the salt. Stir to coat. Spread in an even layer. 
2. Roast, uncovered, 30 minutes or until tender, stirring in cranberries halfway through. 
3. Meanwhile, in a small saucepan whisk together balsamic vinegar, honey, the remaining salt, and pepper. Simmer, uncovered, until slightly thickened, about 10 minutes. 
4. Pour over cauliflower mixture; stir to coat.   

Recipe Author: Better Home and Gardens

Chocolate Covered Strawberry Shot Glasses

INGREDIENTS  

• large strawberries
• chocolate (melted according to package instructions)
• alcohol of your choosing (try a combination of vanilla vodka,
  Godiva liquor and some chocolate syrup)

DIRECTIONS  

1. Choose strawberries rinse and dry completely.
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2. Cut the point of the strawberry off so they can stand on their own.
3. Hull out the strawberries using a paring knife and grapefruit spoon-- being careful not to make them too thin or they’ll break.
4. Melt chocolate according to the package's instructions, and transfer to a deep bowl.
5. Dip the bottoms of each strawberry in the chocolate and set upright on a wax paper-covered cookie sheet.
6. Freeze the dipped strawberry cups for maximum sturdiness, about 20 minutes.
7. Fill with mixture of vanilla vodka, Godiva liquor, and chocolate syrup.
8. Let the strawberries thaw for a few minutes before serving so no one breaks any teeth.

Recipe Author: Key Ingredients

Blueberry Peach Coconut Crisp

INGREDIENTS

 
For the topping:

• ½ cup cooked quinoa
• ½ cup quick cooking oats
• ½ cup almond flour
• ¼ t. cinnamon
• 2 t. coconut oil
• ¼ cup unsweetened shredded coconut
• 2 T. agave nectar
• ¼ cup chopped walnuts

For the filling:

• 4 medium peaches, cored and sliced
• 6 oz. blueberries
• 2 T. lemon juice
• ½ t. vanilla extract
• ¼ cup honey

DIRECTIONS

1. Whisk together the quinoa, oats, almond flour, shredded coconut and cinnamon. Cut in the coconut oil and agave nectar.
2. Toss the sliced peaches with the lemon juice. Add the blueberries and cinnamon and mix well. Mix in the honey and vanilla extract. Pour into a greased (I just used a little coconut oil but if your pan is well seasoned, you may not have to grease it at all. The one I used is still fairly new so I added a layer of coconut oil to it.) 10 inch cast iron skillet or a baking dish. Top with the topping and then sprinkle with the chopped walnuts.
3. Bake at 350° for 40-45 minute or until the fruit is bubbly and the topping is slightly browned.
4. Serve with coconut whipped cream, if desired.

Recipe Author: Thisgalcooks

Bok Choy and Kale Fried Rice With Fried Garlic

INGREDIENTS

For the Fried Garlic:

• 1 whole head of garlic, minced
• kosher salt
• ¼ cup vegetable oil

For the Fried Rice:

• 3 cups day-old cooked jasmine or short grain rice
• 2 cups chopped kale (about 4 oz.)
• 2 cups chopped bok choy (about 4 oz.)
• 1 serrano chili, finely minced
• ¼ t. ground white pepper
• 1 t. soy sauce

DIRECTIONS

1. Heat oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. Cook until garlic is light golden brown, 6 to 8 minutes, then immediately strain. Transfer garlic to a paper towel-lined plate to cool. Reserve 2 T. garlic oil.
2. For the Fried Rice: Heat 1 T.  garlic oil in a wok over high heat until smoking. Add the kale and bok choy, season with salt, and stir-fry until the vegetables are bright green and barely wilted, about 1 minute. Transfer to a bowl and set aside.
3. Heat 1 more T.  garlic oil in the wok over high heat until smoking. Add reserved raw minced garlic and chili and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.
4. Season rice with salt and white pepper, then add soy sauce. Return kale and bok choy to rice and toss to combine. Transfer to warm serving bowl and sprinkle generously with fried garlic. Serve immediately.

Recipe Author: Serious Eats

Chilean Potato Puffs

INGREDIENTS

• 2¼ lbs. baking potatoes, peeled and cut into 2-inch chunks
• Salt
• 1 large egg, beaten
• 1 T. unsalted butter
• 2 T. nonfat dry milk
• 2 T. freshly grated Parmigiano-Reggiano cheese
• ½ cup all-purpose flour
• Pinch of freshly grated nutmeg
• Vegetable oil, for frying

DIRECTIONS

1. Put the potatoes in a large saucepan and cover with water. Add a large pinch of salt and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain the potatoes and return them to the saucepan. Cook for 1 minute over high heat, shaking the pan frequently to dry out the potatoes.
2. Pass the potatoes through a ricer into a large bowl. Stir in the egg, butter, dry milk, cheese, flour and nutmeg; season with salt. Using floured hands, roll the potato mixture into 1-inch balls; you should have about 60.
3. Preheat the oven to 350°F. In a large nonstick skillet, heat ½-inch of vegetable oil until shimmering. Working in batches of about 12, fry the potato balls over moderately high heat until they are browned on 3 sides, 2 to 3 minutes per side. Drain on paper towels, season lightly with salt and transfer the potato balls to a large rimmed baking sheet. Repeat with the remaining balls.
4. When all of the puffs are fried, reheat them in the oven for about 10 minutes. Serve at once.

Recipe Author: Food and Wine

Stuffed Pork Loin with Artichokes

INGREDIENTS  

• ½ cup butter
• 2 T. olive oil
• 6 medium green onions, chopped (about ¾ cup)
• 2 T. minced garlic
• 3 cups chicken broth
• 2 cans (14 oz. each) artichoke hearts, drained and chopped
• 3 cans (8 oz. each) mushrooms, pieces and stems, drained
• 2 T. chopped fresh parsley
• 1 t. ground black pepper
• 1 package (14 oz.) Herb Seasoned Stuffing
• 1 center-cut boneless pork loin roast, butterfly (5 to 7 pounds)
• garlic powder

DIRECTIONS

1. Preheat the oven to 400°F. 
2. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
3. Remove the skillet from the heat. Add the stuffing and mix lightly.
4. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
5. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
6. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

Recipe Author: Epicurious

Buffalo Roasted Cauliflower

INGREDIENTS  

• 1 head cauliflower, cut into florets
• 1 T. oil
• salt and pepper to taste
• ¼ cup hot sauce
• blue cheese sauce for dipping

DIRECTIONS  

1. Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400°F oven until lightly golden brown, about 20-30 minutes.
2. Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.

Recipe Author: Closet Cooking

Peanut Butter Granola Bites

INGREDIENTS  

• ⅓ cup honey
• ¼ cup peanut butter
• 2 T. prune puree (blend prunes in a food processor)
• 1 cup rice cereal
• 1 cup rolled oats
• ¼ cup dried fruit (apricots, pineapple, cranberries)

DIRECTIONS  

1. In a small saucepan over medium, heat honey, peanut butter, and prune puree. Stir until smooth, around 1 to 2 minutes. Remove from heat; mix in cereal, oats, and dried fruit.
2. Drop mixture by the tablespoon into cupcake liners and refrigerate until set, about 15 minutes.

Image Author: Bostinno Streetwise

Cauliflower Soup

INGREDIENTS  

• 3 T. olive oil
• 1 medium onion, sliced thin
• 1 head very fresh cauliflower (about 1½ pounds), broken into florets
• salt, to taste
• 5½ cups water, divided
• extra virgin olive oil, to taste
• fresh ground black pepper, to taste

DIRECTIONS  

1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes. 
2. Add the cauliflower, salt to taste, and ½ cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4½ cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered. 
3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly. 
4. Thin the soup with ½ cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Recipe Author: Food52

Avocado, Chickpea & Feta Salad

INGREDIENTS  

• 2 ripe avocados, chopped
• 1 can chickpeas, drained and rinsed
• ½ cup chopped fresh cilantro
• Sea salt, to taste
• Pepper, to taste
• 4 T. lime juice (or the juice of 1 lime)
• ½ cup chopped feta
• 2 green onions, sliced

DIRECTIONS  

1. Put everything in a bowl and mix! Serve cold. Lasts in the fridge for two days.

Bread Gnocchi with Tomato and Basil

INGREDIENTS  

• 8 slices day old, good quality Italian bread
• 3 T. extra-virgin olive oil
• 2 T. butter, cut into pieces
• 4 cloves garlic, finely chopped
• salt and freshly ground black pepper
• 2 cups (2-oz. cans) tomato sauce
• 3 small plum tomatoes, seeded and chopped
• several fresh basil leaves, torn
• 2 cups shredded mozzarella, smoked mozzarella or provolone

DIRECTIONS

1. Preheat broiler.
2. Heat a large nonstick skillet over medium heat. Chop bread into bite size pieces. Add extra-virgin olive oil, butter and garlic to the skillet. Melt butter into oil then add the bread. Season the bread with salt and pepper. Toss and cook the bread 7 to 8 minutes then add the tomato sauce and fresh tomatoes. Turn to coat and warm the tomato sauce, 3 to 4 minutes.
3. Remove the bread gnocchi and tomatoes from heat and transfer to a casserole dish, top with basil then cover the dish with cheese. Place the casserole under the broiler and cook 2 to 3 minutes, until the cheese browns and bubbles. Serve immediately.

Recipe Author: Rachael Ray

Limoncello

INGREDIENTS  

• 20 lemons peels
• 2 (750-ml) bottles vodka
• 5 cups water
• 4 cups sugar

DIRECTIONS    

1. Zest the lemons, and place zest into a large glass bottle or jar. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.  Pour in vodka. Cover loosely and let infuse for 10 days or up to 30 days.
2. In a large saucepan, combine the sugar and water; bring to a gentle boil and let boil, approximately 5 to 7 minutes. Remove from heat and let the syrup cool before adding it to the Limoncello mixture.
3. Discard the lemon zest and strained Limoncello in a coffee filter.
4. Pour into bottles.
5. Store Limoncello in the freezer.

Cranberry Liqueur

INGREDIENTS  

• 1 cup sugar
• ¾ cups water
• 1 lb. cranberries, cleaned, picked over and rinsed
• 1½ cups vodka
• Peel from one small lime, no pith

DIRECTIONS  

1. Make simple syrup by boiling the water, adding the sugar, and cooking until the sugar is completely dissolved. Cool to room temperature then add the cranberries and stir well to coat completely.
2. Put the cranberries and the sugar syrup in a blender or food processor and blend to a slurry. 
3. Add the lime zest and vodka, and mix thoroughly. 
4. Allow the liqueur mix to steep for 2-4 weeks. A longer wait will intensify the flavor.
5. Strain the liqueur, first through a mesh strainer, then through a coffee filter. The finished product may still be a bit cloudy, but the small amount of particulates won’t affect the flavor. The liqueur can last indefinitely, and will eventually settle out.

Recipe Author: Food Republic

Split Pea Soup (Erwtensoep)

INGREDIENTS  

• 1.1 lbs. green split peas
• 34 oz. water
• 1 carrot, peeled
• 1 small potato, peeled
• 2 ribs celery
• 1 small onion
• 1 bay leaf
• 1 small smoked ham hock, ham bone or sausage
• Salt and pepper

DIRECTIONS  

1. Rinse and wash the split peas, and add them with the water to a pot. Chop the vegetables and add them to the water and add the bay leaf. Add the smoked meat.
2. Bring to a boil and simmer for about 40 minutes. When the peas are soft, remove the bay leaf and either puree or just stir the soup several times, the peas will dissolve and give it a creamy consistence. Cut the meat off the bone, or slice the sausage and stir it back in the soup. Adjust the flavor with salt and pepper if needed.
3. Serve with a slice of buttered dark rye bread. This soup is best served the next day, when the flavors all have a chance to blend. 

Recipe Author: Holland.com

Yummy Peppermint Bark

INGREDIENTS  

• 2 sleeves saltine crackers
• 1 cup butter (2 sticks)
• 1 cup sugar
• 1 tsp vanilla
• 1 bag chocolate chips (try half semisweet and half dark chocolate)
• 12 miniature candy canes, roughly crushed

DIRECTIONS  

1. Preheat oven to 350°F. 
2. Line a baking sheet with aluminum foil. Fill the baking sheet with Saltine crackers, salted side up. 
3. In a small saucepan, heat butter and sugar over medium-low heat, stirring often, until the butter melts. Continue heating and stirring with whisk until mixture becomes fluffy and bubbly. Remove from heat and add the vanilla, stirring to combine. Pour mixture evenly over Saltines; use a spatula to spread and smooth the surface. 
4. Bake for 8 to 10 minutes or until barely golden brown and bubbly. Remove from oven and immediately pour chocolate chips over the top. Allow the chocolate to melt for approximately five minutes, and then use a spatula to evenly smooth the chocolate. Sprinkle with crushed candy canes; refrigerate or freeze until hardened. Break into bite-sized pieces before serving. 

Recipe Author: Refinery29

Chocolate Truffle Crème Brûlèe

INGREDIENTS

• 4 oz. bittersweet chocolate, very finely chopped
• 1½ cups heavy cream
• 4 large egg yolks
• ¼ cup granulated sugar
• 2 T. cocoa powder
• pinch salt
• 1 t. vanilla extract
• granulated sugar, for topping

DIRECTIONS

1. Preheat oven to 350°. Place a folded dish towel flat inside a 13-by-9-inch baking dish (this will keep the ramekins from shifting around), and arrange four 6 ounce or six 4 ounce ramekins inside. Bring 3 to 4 cups of water to a simmer and keep warm.
2. Place chopped chocolate in a heat-proof bowl and set aside. In a saucepan over medium heat, warm heavy cream until it begins to steam.
3. In a bowl, whisk together egg yolks, granulated sugar, cocoa powder, and salt until smooth. Whisk in warm cream, ¼ cup at a time, until mixture is warm to the touch and about half of cream has been added. Do this gradually, as you want to temper the egg yolks rather than cook them. Pour yolk mixture back into saucepan and whisk until incorporated.
4. Pour warm cream mixture over chopped chocolate; let sit for 30 seconds, then whisk until chocolate is melted and mixture is smooth. If you chopped your chocolate fine enough the residual heat from the cream should be more than enough to fully melt it. If not, return to saucepan and stir over very low heat until almost melted, then remove from heat and continue to stir until smooth. Whisk in vanilla.
5. Divide mixture evenly among ramekins. Place baking pan in oven, then very carefully pour hot water into the baking dish until it comes about half-way up the side of the ramekins.
6. Bake for 30 to 35 minutes or until centers are just set but still slightly jiggly. Remove from oven and let cool for 30 minutes, then carefully remove ramekins from water and let cool to room temperature on a wire cooling rack. Once cool, cover and refrigerate for at least 2 or until ready to serve.
7. About 30 minutes prior to serving, remove ramekins from refrigerator and allow to come to room temperature. Just before serving, sprinkle each custard with an even layer of granulated sugar, then caramelize with a kitchen torch, keeping the flame moving over the surface of the custards, until sugar is golden brown and bubbly. Let sit for 1 to 2 minutes to allow sugar to harden, then serve.

Recipe Author: Love and Olive Oil

Apple-Cranberry Casserole

INGREDIENTS  

• 3 cups apples, peeled and chopped
• 2 cups fresh cranberries
• ¾ cup granulated sugar
• 1½ cups quick oatmeal (uncooked)
• ½ cup brown sugar
• ⅓ cup flour
• ⅓ cup walnuts, chopped
• ½ cup butter, melted

DIRECTIONS  

1. Preheat oven to 350°F.
2. In a 2-quart casserole that has been sprayed with cooking spray, combine apples, cranberries and sugar. Mix oats, brown sugar, flour, pecans and melted butter in bowl and place on top of apple/cranberry mix.
3. Bake for about one hour or until bubbly and brown. Serve hot. 

Recipe Image: Justapinchassets

Italian-Style Cabbage

INGREDIENTS  

•  3 T. olive oil
• 1 cup chopped onions
• 1 T. minced garlic
• 1 medium-size cabbage, cored and chopped
• salt and black pepper to taste
• red pepper flakes
• ¾ cup Italian-style breadcrumbs
• ¾ cup freshly grated Romano cheese

DIRECTIONS  

1. Heat the olive oil in a large, heavy pot of medium heat. Add the onions and garlic and cook, stirring, until the onions are lightly golden, 5 to 7 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes.
2. Season with salt, black pepper and pepper flakes. Add the breadcrumbs and toss to distribute evenly. Transfer the mixture to a lightly buttered baking dish and top with the cheese. 
3. Preheat the oven to 350°F.
4. Bake until warmed well, about 25 minutes.

Recipe Author: Nola.com

Asiago Cheese and Potatoes

INGREDIENTS  

• 1 (30 oz.) package frozen hash brown potatoes, thawed
• 1½ cups grated Asiago cheese
• 1 large sweet onion, chopped
• 1 8 oz. container sour cream
• 8 oz. heavy cream
• ½ cup butter, melted
• Paprika, salt and pepper (to taste)
• ½ t. Paprika,
• ½ t. salt and pepper

DIRECTIONS  

1. Preheat oven to 350°F.
2. In medium casserole, mix everything.  Bake 1 hour or until hash browns are fully cooked and top is lightly browned.   

Recipe Image: Clever Housewife

Guacamole Quinoa with Mango

INGREDIENTS  

• 1 ripe large  avocado, pitted, peeled and diced
• Juice of 1½ limes
• ¼ teaspoon kosher salt
• 2 cups cooked quinoa
• 1 garlic clove, crushed
• ½ jalapeño pepper, seeded and minced
• ½ ripe mango, diced
• ¾ cup baby tomatoes, quartered
• ¼ cup chopped fresh cilantro
• ¼ cup diced red onion
• ¼ t. ground cayenne
• ¼ t. ground cumin

DIRECTIONS 

1. In medium bowl, mash together avocado, lime juice and salt.
2. Add remaining ingredients; toss to combine well. Serve warm or chilled.

Recipe Author: Foxeslovelemons

Creamy Avocado Hummus

INGREDIENTS  

• 1 (15 oz.) can chickpeas, drained
• 2 ripe avocados, cut into chunks
• ½ cup olive oil
• ¼ cup fresh lemon juice
• 1½ T. tahini
• 1 clove garlic
• salt and pepper to taste

DIRECTIONS  

1. In the bowl of a food processor, combine chickpeas, avocado chunks, olive oil, lemon juice, tahini, and garlic. Add a good pinch of salt and pepper. Blend until combined and smooth. 
2. Add more salt and pepper and lemon if necessary. Blend for another 5 minutes until light and smooth.
3. Serve topped with a bit of olive oil, salt and pepper. Serve with fresh vegetables and pita chips. 

Recipe Author: Joy the Baker

Spaghetti Squash with Spinach and Mushrooms

INGREDIENTS  

• 1 spaghetti squash
• 1 cup part-skim mozzarella cheese
• 8 ounces mushrooms
• 12 oz. fresh spinach
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 T. unsalted butter
• salt and pepper to taste

DIRECTIONS  

1. Preheat oven to 375° F. 
2. Carefully slice the spaghetti squash in half horizontally. Remove the seeds and discard. Place the squash, cut side down, into a large 9 x 13-inch baking dish. Fill 1/3 full with water.
3. Bake for about 40 minutes, or until soft. Let cool slightly and then use a fork to pull out the "spaghetti" flesh insides. Place in a colander and rinse out the excess water.
4. Grease 4 baking ramekins with nonstick cooking spray.
5. Melt butter in a Dutch oven over medium heat. Add the garlic and onions. Cook until fragrant, about 4 minutes. Add the mushrooms and spinach. Cook until vegetables are softened, about 8 minutes.
6. Scoop the spaghetti squash into the 4 ramekins. Top each of the squash ramekins with spinach mixture. Add salt and pepper to taste. Top with 1/4 cup cheese.
7. Preheat broiler. Broil the mixture for about 5 minutes, or until golden brown.

Recipe Author: She Knows

White Bean and Roasted Garlic Dip

INGREDIENTS

• 2 whole garlic heads
• 4 T. olive oil, divided
• 2 cans (15.5 oz. each) cannellini beans, drained and rinsed
• ¼ cup fresh lemon juice
• ¼ t. salt
• ¼ t. white pepper
• ¼ cup chopped fresh flat-leaf parsley plus more for garnish
• Baked pita chips or vegetables for serving

DIRECTIONS

1. Preheat oven to 375°F.
2. Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil; bake about 30 minutes.
3. Uncover and bake until the garlic cloves are soft and golden brown, another 30 to 40 minutes. You can make the roasted garlic in advance and store it in an airtight container in the refrigerator for up to 5 days.
4. Remove the garlic from the oven and when cool enough to handle, squeeze the soft garlic from the cloves.
5. Blend the beans, roasted garlic, remaining 3 tablespoons oil and lemon juice and process until smooth. Add the salt and white pepper. Stir in the parsley.
6. To serve, transfer to a bowl, garnish with the parsley leaves and serve with pita chips or vegetables.

Recipe Author: Freep.com

Mashed Potato and Cabbage Pancakes

INGREDIENTS  

• 2 cups finely chopped steamed cabbage (about 1 pound cabbage)
• 2½ cups mashed potatoes
• ½ cup chopped chives
• 1 T. chopped fresh marjoram (optional)
• 1 t. baking powder
• Salt and freshly ground pepper to taste
• ¼ cup all-purpose flour
• 2 eggs
• 3 to 4 T. canola oil for frying

DIRECTIONS  

1. Core and place cabbage in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. 
2. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in.
3. Begin heating a large heavy skillet over medium heat. Add 2 T. of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don’t worry if this is hard to do – if they stick — because when you flip them over you can flatten them into pancakes. Brown on the first side – about 2 or 3 minutes – and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.

Recipe Author: New York Times

Buffalo Chicken Cheese Balls

INGREDIENTS  

• 1 large cooked rotisserie chicken
• ¼ cup Frank's Red Hot sauce
• 1 t. ground black pepper
• 1¾ cups sharp cheddar cheese
• ¼ cup freshly sliced scallions
• 1 cups all-purpose flour
• 3 eggs, lightly beaten
• 2 cups panko bread crumbs
• Vegetable oil, for frying

For the Blue Cheese Dip:

• 1½ cups mayonnaise
• ½ cup packed blue cheese, broken up
• ½ t. hot sauce
• 2 t. Worcestershire sauce
• 1 t. salt
• ½ lemon, juiced
• 1 chopped garlic

DIRECTIONS

1. Heat oil to 350°
2. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
3. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
4. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
5. To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

Recipe Author: Food Network

Apple Crumb Cake

INGREDIENTS  

• 2 large baking apples, cored, peeled, and thinly sliced
• 2 T. granulated sugar
• 1 T. flour
• ¾ t. ground cinnamon
• ¼ t. ground nutmeg
• butter (for the pan)
• flour (for the pan)
• 1½ cups flour
• 1 t. baking powder
• ¼ t. baking soda
• ½ t. salt
• ½ cup (1 stick) unsalted butter, at room temperature
• ¾ cup granulated sugar
• 2 eggs
• 1 t. vanilla extract
• ½ cup buttermilk
• confectioners sugar (for sprinkling)

For the Crumb Topping  

• ¼ cup flour
• 2 T. granulated sugar
• 2 T.s light brown sugar
• 2 T. unsalted butter, at room temperature
• ⅓ cup walnuts, chopped

1. In a bowl, combine the flour, granulated and brown sugars, and butter.
2. With your fingers or 2 blunt knives, cut the butter.

DIRECTIONS  

1. In a bowl, combine the apples, granulated sugar, flour, cinnamon, and nutmeg.
2. Preheat oven to 350°F. 
3. Butter a 9-inch spring form pan. Sprinkle the pan with flour and tap out the excess.
4. In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them.
5. In an electric mixer set on medium speed, beat the butter and granulated sugar until well blended. Beat in the eggs, one at a time, followed by the vanilla.
6. With the mixer set on its lowest speed, blend in the flour mixture alternately with the buttermilk. Spread about ⅔ of the batter in the pan. Arrange the apple mixture on top. Drop the remaining batter over the apples and spread with a spatula. Sprinkle the crumbs on top.
7. Bake the cake for 55 minutes or until a skewer inserted in the center comes out clean. Set the pan on a wire rack to cool. Dust with confectioners sugar and cut into wedges.

Recipe Author: The Boston Globe 

Artichoke Quiche

INGREDIENTS  

• 2 cups cooked long-grain rice
• ¾ cup (3 oz.) shredded reduced-fat sharp Cheddar cheese, divided
• 3 eggs
  
• 1 t. dried dill
• ½ t. salt
• 1 small garlic clove, crushed
• cooking spray
• 1 (14 oz.) can quartered artichoke hearts, drained
• ¾ cup fat-free milk
• ¼ cup sliced green onions
• 1 T. Dijon mustard
• ¼ t. ground white pepper

DIRECTIONS  

1. Preheat oven to 350°F.
2. Combine rice, ¼ cup cheese, ¼ cup egg substitute, dill, salt, and garlic; press into a 9-inch pie plate coated with cooking spray. Bake at 350° for 5 minutes.
3. Arrange artichoke quarters on bottom of rice crust; sprinkle evenly with remaining ½ cup cheese. Combine remaining ½ cup egg substitute, milk, and next 3 ingredients; pour over cheese.
4. Bake at 350° for 50 minutes or until set. Let stand 5 minutes; cut into wedges. Garnish with green onion strips, if desired.

Recipe Author: Health.com

Bean and Escarole Soup

INGREDIENTS  

• 1½ T. extra-virgin olive oil
• 2 to 3 small garlic cloves, minced
• 1 small onion, diced
• 1½ quarts low-sodium chicken broth
• 1 Parmesan rind (if desired)
• 3 carrots, coarsely chopped
• 1 (16 oz.) can cannellini beans
• Salt and freshly ground black pepper
• ¼ t. red chili flakes
• 1 head escarole, washed thoroughly, stem cut off, and cut into 3- to 4-inch strips
• Freshly grated Parmesan cheese

DIRECTIONS  

1. In a heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic and onion and sauté for 1 minute. Add the broth and Parmesan rind, bring to a boil.
2. Add the carrots and beans and reduce heat to a simmer. Season with salt, pepper and chili flakes. Simmer for 20 minutes. Add the escarole and stir lightly until wilted, another 5-10 minutes.
3. Serve with Parmesan cheese sprinkled on top.

Recipe Author: Q.equinox.com