Homemade Cranberry Sauce with Maple Cinnamon & Orange

Ingredients

  • 4 cups cranberries, frozen or fresh

  • 3/4 cup fresh orange juice

  • 1 tablespoons orange zest

  • 1 teaspoon vanilla extract

  • 1/4 cup pure maple syrup

  • cinnamon stick

Instructions

  1. Heat a medium-sized saucepan to medium heat. Add cranberries, pure maple syrup, orange zest, orange juice, vanilla extract and cinnamon stick.

  2. Bring mixture to a boil, stirring occasionally. About 5-7 minutes.

  3. Once boiling, reduce heat to medium and continue to cook until the cranberries burst and begin to break down until they for a sauce, will be about 15-20 minutes. You can smush them with a spoon if you’d like.

  4. Test the sauce to make sure it’s too your liking. If it’s too tart, you can add more syrup.

  5. Remove the cranberry sauce from the heat and it let cool.

  6. SERVE!

Recipe from joyfulhealthyeats

Honey Butter Skillet Corn

Ingredients

  • 2 tablespoons butter

  • 2 tablespoons honey

  • 1 bag (16 oz) frozen corn

  • 2 ounces cream cheese cut into chunks

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions

  • In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.

  • Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.

  • Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge.

Recipe from togetherasfamily

Healthy Sweet Potato Casserole

INGREDIENTS

  • 8 cups sweet potatoes (about 4 large potatoes)

  • 1 cup canned coconut milk (light or regular)

  • 1/4 cup maple syrup

  • 1/4 cup coconut oil, melted

  • 1 Tablespoon ground flaxseed

  • 1 teaspoon vanilla

  • 1 teaspoon cinnamon

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon freshly grated or ground nutmeg

Topping:

  • 1/2 cup brown sugar or coconut sugar

  • 1/2 cup chopped pecans

  • 1/3 cup gluten-free old-fashioned oats

  • 1/3 cup gluten-free oat flour or almond flour

  • 3–4 tablespoons coconut oil, in solid form

INSTRUCTIONS

  1. Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water, bring to a boil and reduce to simmer. Simmer until the sweet potatoes are fork tender, about 15-20 minutes. Once done, drain well and let cool.

  2. Meanwhile, preheat your oven to 350°F and spray a little cooking spray on a 9×13 or 9×9 inch casserole dish.

  3. In a mixing bowl, combine the pecans, oats, oat flour, and brown sugar. Cut in coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil. Set aside.

  4. Place sweet potatoes into a large bowl and mash them with fork before adding coconut milk, maple syrup, oil, flaxseed, vanilla, cinnamon, nutmeg, and salt to the bowl. Mix until everything is combined.

  5. Spoon the sweet potato mixture into the prepared dish and sprinkle on the brown sugar and pecan mixture. Bake uncovered for 40-45 minutes, until the top is golden brown and the sweet potatoes are bubbling.

Recipe from eatingbirdfood

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Ingredients

Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed

  • 3 tablespoons olive oil

  • 1/4 teaspoon Salt to taste

Roasted Butternut Squash:

  • 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

  • 2 tablespoons olive oil

  • 3 tablespoons maple syrup

  • ½ teaspoon ground cinnamon

Other Ingredients:

  • 2 cups pecan halves

  • 1 cup dried cranberries

  • 2-4 tablespoons maple syrup optional

Instructions

How to roast Brussels Sprouts:

  1. Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

  2. Trim ends of Brussels sprouts  and remove yellow leaves. 

  3. Then, slice all Brussels sprouts in half. 

  4. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. 

  5. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

How to roast Butternut Squash:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

  2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

  4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

How to toast pecans:

  1. Toast pecans in the preheated oven at 350 F

  2. Line a baking sheet with parchment paper.

  3. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.  

  4. Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords. 

Assembly:

  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. 

  2. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Recipe from juliasalbum

Healthy Green Bean Casserole (no canned soup)

Ingredients 

  • ½ cup whole wheat panko breadcrumbs

  • ¼ cup freshly grated Parmesan cheese

  • 2 tablespoons chopped fresh parsley plus additional for garnish

  • 4 tablespoons extra-virgin olive oil divided

  • 2 ½ pounds green beans trimmed

  • 1 medium onion very thinly sliced

  • 8 ounces baby bella (cremini) mushrooms sliced (do not use plain white mushrooms, as they do not have much flavor)

  • 3 tablespoons all-purpose flour

  • 2 cups 2% milk

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • ⅛ teaspoon ground nutmeg

  • 7 ounces 2% Greek yogurt

Instructions 

  • Position a rack in the upper third of your oven and preheat to broil. Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.

  • In a small bowl, stir together the Panko, Parmesan, parsley, and 2 tablespoons olive oil. Set aside.

  • Blanch the green beans: Bring a very large pot of water to a boil. Prepare an ice water bath and set out a large, clean kitchen towel. Place the beans in the water and cook just until crisp-tender, about 3 minutes. Plunge into an ice bath to stop the cooking, then drain and transfer to the towel. Lightly pat dry.

  • Meanwhile, heat 1 tablespoon oil in a large, wide saucepan over medium heat. Add onion and mushrooms. Cook, stirring frequently, until the onion is soft and golden and the mushrooms brown and have given up their liquid, about 15 minutes. Add the remaining 1 tablespoon olive oil. Sprinkle the flour over the top. Cook, stirring, for 1 to 2 minutes more, until all of the flour turns golden and no white bits remain.

  • Slowly add the milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium high. Stir in the salt, pepper, and nutmeg. Cook and stir, allowing the sauce to bubble, running a wooden spoon or spatula along the bottom of the pan. Continue cooking and stirring until the sauce reduces and thickens to resemble a creamy gravy, about 8 to 10 minutes. Remove from the heat and stir in the Greek yogurt.

  • Transfer half the green beans to the prepared baking dish. Spread half the sauce over the green beans. Add the remaining green beans and top with the remaining sauce. Sprinkle the breadcrumb mixture over the top.

  • Broil, watching closely, until the casserole is bubbling and beginning to brown on top, 1 to 3 minutes, depending on your broiler. Let stand for 10 minutes prior to serving. Garnish with additional fresh parsley.

Recipe from wellplated

Scalloped Potatoes

Ingredients

  • 4 1/2 cup extremely thin sliced potatoes, baking

  • 3/4 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/2 tsp paprika

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 3 tbsp butter

  • 3 tbsp all-purpose flour

  • 1 1/2 cup half and half

  • 1 cup monterey jack cheese divided

  • 1 cup colby cheddar cheese divided

Instructions

  • Wash potato slices then dry them completely and set to the side.

  • Add salt, pepper, paprika, onion powder and garlic powder to a large bowl and whisk together until combined.

  • Preheat oven 400. Grease a large casserole dish with a cover.

  • In a medium pot over medium heat, melt butter. Whisk in flour into melted butter until completely combined.

  • Whisk in half and half and a ½ cup of monterey jack cheese and a ½ cup colby cheddar cheese until completely combined then remove from heat and set aside.

  • Add dried potato slices to the seasoning bowl and toss evenly covering all the slices with seasoning. Add half of the potatoes in one layer to the pan horizontally and the classic way then pour half of the cheese sauce over them and spread it out covering the layer. Repeat with the final layer of potatoes and pour remaining cheese sauce on top. Sprinkle the top with remaining cheese.

  • Bake covered in the oven for 30 minutes then remove the cover and bake for an additional 30-50 minutes (depending on how thick your slices are) or until cheese is melted and bubbly and potatoes are completely tender.

  • Remove from oven and allow to cool for 10-15 minutes then serve.

Recipe from grandbaby-cakes

Sweet Potato Cake with Cream Cheese Icing

Ingredients

Cake

  • 2 cups sugar

  • 4 eggs

  • 1½ cups oil

  • 2 cups all-purpose flour

  • 2 tablespoons cinnamon

  • 2 teaspoons baking powder

  • 2 cups sweet potatoes, grated

Icing

  • ½ cup (1 stick) butter

  • 1 cup (8 ounces) cream cheese, softened

  • 2 cups powdered sugar

  • 1 teaspoon vanilla

  • 1 cup pecans, chopped

Instructions

  1. Heat oven to 350 degrees.

  2. In a large bowl, mix together sugar, eggs and oil. Add remaining ingredients one at a time, adding potatoes last.

  3. Coat 3 round 9-inch baking pans or 1 sheet cake pan with a nonstick spray. Spread batter into pans.

  4. Bake in round pans for 25 minutes or in a sheet cake pan for 35 minutes. Insert a toothpick in the center to determine doneness. Cool in pans before turning out for frosting.

  5. To make the icing, cream together butter and cream cheese. Add remaining ingredients and mix well.

  6. Spread on cooled cake, spreading between layers and on sides and top for round layers or over the top and sides of a sheet cake.

Recipe from farmflavor

Spinach Lasagna

INGREDIENTS

For the filling

  • 1 tablespoon butter

  • 24 ounces fresh spinach leaves

  • 15 ounces ricotta cheese

  • 2 eggs

  • 3/4 cup grated Parmesan cheese

  • 1 cup shredded mozzarella cheese

  • 1/2 teaspoon salt plus more to taste

  • 1/4 teaspoon pepper plus more to taste

  • 1/2 teaspoon Italian seasoning

For assembly

  • 1 box lasagna noodles

  • 24 ounce jar marinara sauce

  • 2 cups shredded mozzarella cheese

  • cooking spray

  • 2 tablespoons chopped parsley

INSTRUCTIONS

For the filling

  • Melt the butter in a large pan over medium high heat. Add as much spinach as will fit in the pan and cook until it wilts. Continue adding handfuls of spinach to the pan until it's all wilted. Season with salt and pepper to taste.

  • Let the spinach cool slightly, then squeeze the excess water out of the spinach. Coarsely chop the spinach.

  • Place the spinach, ricotta, eggs, Parmesan, 1 cup mozzarella, salt, pepper and Italian seasoning in a large bowl. Stir to combine.

For assembly

  • Cook the lasagna noodles according to package directions.

  • Preheat the oven to 375 degrees F. Coat a 9"x13" pan with cooking spray.

  • Spread a small amount of sauce on the bottom of the pan. Add a layer of noodles, then spread 1/3 of the cheese mixture over the noodles.

  • Top the cheese mixture with 1/3 of the marinara sauce.

  • Repeat the layers, ending with the marinara sauce.

  • Cover the lasagna with foil, then bake for 45 minutes.

  • Uncover the lasagna, then add the remaining 2 cups of mozzarella cheese. Bake for an additional 15 minutes or until cheese is melted and browned.

  • Sprinkle lasagna with parsley. Let stand for 5-10 minutes, then cut into slices and serve.

Recipe from dinneratthezoo

Citrus Green Smoothie

Ingredients

  • 1 cup spinach

  • 1/2 cup cold water

  • 1/2 cup freshly squeezed orange juice you can substitute for extra water

  • 1 orange peeled and quartered

  • 1/2 lemon peeled and quartered

  • 1/2 cup pineapple pieces frozen is best

  • 2 cm piece of fresh ginger peeled and sliced

Instructions

  • Add spinach, water & orange juice to a blender. Blend until smooth.

  • Add fruit & ginger and blend again until smooth.

  • Enjoy!

Recipe from thekiwicountrygirl

Honey Ginger Roasted Carrots

INGREDIENTS

  • 1 pound carrots, peeled (whole or cut into pieces–larger carrots may need to be halved lengthwise)

  • 1/4 cup honey

  • 1/4 cup olive oil

  • 1-2 teaspoons fresh grated ginger

  • 1 tablespoon soy sauce

  • 1 clove garlic, minced

  • 1 tablespoon brown sugar

  • Salt & pepper, to taste

  • Sesame seeds, for garnish (optional)

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.

  2. In a small bowl, whisk together honey, olive oil, ginger, soy sauce, garlic, brown sugar and salt and pepper. Toss carrots with glaze (in a large bowl, or right on the foil-lined pan).

  3. Bake for 15-25 minutes (depending on the size of your carrots), turning and stirring once during cooking, until carrots are tender. If desired, sprinkle with sesame seeds before serving.

Recipe from letsdishrecipes

Arugula Salad with Pears, Goat Cheese, and Walnuts

INGREDIENTS

DRESSING:

  • 2 tablespoons chopped shallot, about 1

  • 1 garlic clove, chopped

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons honey, or maple syrup

  • 2 tablespoons white wine or rice vinegar

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoon fine sea salt

SALAD

  • 5 ounces arugula greens

  • 1/3 cup thinly sliced red onion

  • 1 green or red pear, cored and sliced into 1/4″ half-moons

  • 1/3 cup toasted walnuts

  • 2 ounces soft goat cheese, crumbled

  • 2 ounces blue cheese, crumbled (or more goat cheese)

  • Freshly ground black pepper to taste

INSTRUCTIONS 

TO MAKE THE DRESSING:

  • Combine all ingredients in a blender or mini food processor until very smooth.

TO MAKE THE SALAD

  • Put the greens in a large bowl or on a platter. Top with the remaining ingredients.

  • Drizzle with 2 or 3 tablespoons of the dressing and toss gently to coat. Serve the salad with additional dressing to taste on the side.

NOTES

Toss the salad just before serving so the greens don’t become soggy.

Recipe from familystylefood

Grilled Potato and Arugula Salad

Ingredients

  • 1½ to 2 pounds organic Yukon gold potatoes

  • 1 bag fresh arugula or arugula microgreens

  • 4 tablespoons Olive Oil, divided

  • 2 tablespoons rice wine vinegar

  • 2 cloves garlic, finely minced

  • ¼ cup finely chopped fresh chives

  • ¼ cup roughly chopped fresh oregano

  • 1½ teaspoons sea salt

  • ½ teaspoon freshly ground black pepper to taste

  • ¼ cup toasted pine nuts, optional

Instructions

  1. Using a mandoline slicer, evenly slice the potatoes into ¼" slices, skin left on. If you do not have a mandoline slicer, you can cut them by hand, just be sure they are all similar thickness so they cook evenly.

  2. Place the potato slices in a medium saucepan and cover with water, add a dash of salt. Bring them to a boil over a high heat, reduce heat to medium-low, and simmer potatoes until just fork tender, about 5-8 minutes once boiling.

  3. Drain the potatoes and rinse in cold water to stop them from cooking.

  4. Once cooled and drained, gently toss with 1-2 tablespoons olive oil (you need just enough to coat all the potatoes, but you don't want too much or it'll cause a flare up on the grill), and a dash each of salt and pepper, so they are all evenly coated.

  5. Preheat the grill to medium-high. Add the potatoes to a nonstick grill pan, basket or wok, and place on the grill over the flames. Since the potatoes will not be in a single layer, you will want to toss them gently and often so some don't burn while others don't get browned. It will take approximately 20 minutes to cook all of the potatoes thoroughly and for them to be nicely browned. If any get caught in a hot spot and cook too quickly or begin to burn a bit, I just remove them early. If you don't want to mess with a grill basket or pan, you can cut the potatoes the long way and cook them directly on your grill in a single layer, this takes only about 5 minutes per side. (Our grill's grates are a bit too wide and we lose too many this way, so to avoid frustration we go with the pan).

  6. While the potatoes are cooking, in a small bowl add the rice wine vinegar, the remaining olive oil, garlic, fresh herbs, salt and pepper, mix well to combine.

  7. Once the potatoes are cooked, place them in a large serving bowl, add the dressing, gently toss to combine. Add more salt and pepper to taste. Top with the Arugula. Serve.

Recipe from tasty-yummies

Vegan Sweet Potato Quesadillas

INGREDIENTS

“Cheesy” Sweet Potato Filling:

  • 2 large sweet potatoes, cubed (~3 heaping cups)

  • 1/2 cup cashews

  • 1/4 cup nutritional yeast

  • 2 tbsp almond milk

  • 1 tbsp lemon juice

  • 1/4 tsp salt

  • 1/4 tsp black pepper

Quesadillas:

  • 6 flour tortillas (whole wheat, white, or gluten-free)

  • 1 tbsp oil

  • 1 small white or yellow onion, diced

  • 3 cloves garlic, minced

  • 1 can black beans, drained and rinsed

  • 1 can corn kernels, drained and rinsed

  • 1/2 tsp chili powder

  • 1/2 tsp chipotle powder

  • 1/2 tsp ground cumin

  • 1/2 tsp smoked paprika

  • 1/4 tsp salt

  • 1/4 tsp black pepper

For Serving:

  • Salsa

  • Guacamole

  • Pico de Gallo

INSTRUCTIONS

  1. Prepare sweet potatoes: Boil cubed sweet potatoes for 15-2o minutes or until tender and cooked through. After, drain water.

  2. Prepare cashews: Bring several cups of water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 15-20 minutes. After, drain water.

  3. Prepare “cheesy” sweet potato filling: Add sweet potatoes, cashews, nutritional yeast, almond milk, lemon juice, salt, and black pepper to a blender. Blend on high-speed until smooth and creamy.

  4. Prepare black beans and corn: Warm a skillet on medium-low temperature. Add oil, diced onion, and minced garlic. Sauté for 5 minutes. Add black beans, corn, chili powder, chipotle powder, ground cumin, smoked paprika, salt, and black pepper. Sauté for 5 minutes.

  5. Assemble quesadillas: Spread “cheesy” sweet potato filling across half a tortilla. Add several spoonfuls of the black bean and corn mixture on top. Fold tortilla in half.

  6. Cook quesadillas: Heat a skillet on medium temperature. Add 1 tsp oil or spray with nonstick cooking spray. Carefully transfer quesadilla onto the skillet. Cook for 1-2 minutes or until golden brown. Gently flip to cook the other side for an additional 1-2 minutes. Remove from the skillet and slice into triangles.

  7. To serve: Serve quesadillas with salsa, guacamole, and pico de gallo.

Recipe from purelykaylie

Sweet Potato Shepards Pie

Ingredients

  • 1.5 lbs Sweet Potatoes peeled and chopped

  • ½ Tsp Italian Seasoning Blend

  • Sea salt and pepper, to taste

The Filling:

  • 1 Tbsp Olive Oil

  • 1 Medium Yellow Onion diced

  • 1½ lbs Lean Ground Beef or Turkey

  • 2 Tbsp Tomato Paste

  • 3-4 Garlic Cloves minced

  • ½ Tsp Dried Oregano

  • 1 Tbsp Smoked Paprika

  • 1 Cup Chicken or Beef Broth

  • 1 Cup Frozen Peas or any other veggies like corn, carrots, defrosted

Instructions

  • Preheat the oven to 375°F

  • Place the sweet potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until the potatoes are tender. About 10 minutes.

  • Drain and mash, then season with salt, pepper, and Italian seasoning blend.

  • Heat oil in a large nonstick pan over medium-high heat. Sauté the onions for 3-4 minutes, then stir in the garlic and cook for a minute or so.

  • Add the ground meat and cook, crumbling with a wooden spoon, until the meat is cooked through.

  • Stir in the tomato paste, oregano, paprika, salt and pepper, and broth. Simmer for a few minutes until the liquid is reduced, then stir in the peas.

  • Spread the meat mixture into a 2-quart baking dish. Add mashed potatoes on top and spread it evenly all the way to the sides.

  • Bake until the potatoes are just starting to brown, about 25-30 minutes. Let cool a while before serving. Enjoy!

Recipe from healthyfitnessmeals

Chicken and Wild Rice Casserole with Butternut Squash and Cranberries

Ingredients

  • 1 cup uncooked wild rice blend 3 cups cooked

  • 4 tablespoons olive oil divided

  • 1 1/4 pounds boneless skinless chicken thighs cut into bite-sized pieces

  • 1 medium yellow onion diced

  • 1 small butternut squash about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes)

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon chopped fresh thyme plus additional for garnish

  • 3/4 cup dried cranberries

  • 1/2 cup freshly grated Parmesan cheese divided (about 2 ounces)

Instructions

  1. Cook the rice according to package directions. Drain off any excess cooking liquid and set aside.

  2. Preheat your oven to 350 degrees F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.

  3. In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the diced chicken and sauté until the chicken is cooked through and no longer pink on the inside, about 6 minutes. Remove to a paper towel-lined plate and set aside.

  4. With a paper towel, carefully wipe the skillet clean. Heat the remaining 2 tablespoons olive oil over medium. Add the diced squash, onions, salt, and pepper. Sauté until the onion begins to soften, about 2 minutes. Cover and cook, stirring occasionally, until the squash is tender but still retains some chew, about 6-8 minutes. Stir in the thyme, cranberries, reserved chicken, rice, and 1/4 cup Parmesan.

  5. Transfer the mixture to the prepared baking dish. Bake in the oven for 20 minutes, then remove from the oven and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake 5 additional minutes, until the cheese melts. Sprinkle with additional chopped fresh thyme and serve warm.

Recipe from wellplated

Fried Cabbage, Potatoes and Bacon

INGREDIENTS

  • 5 cups green cabbage, shredded

  • 2-3 medium potatoes, peeled and chopped into 1/2-inch pieces

  • 5 strips bacon

  • 5 cloves garlic, minced

  • 1/4 teaspoon table salt

  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  • Cook bacon on a large nonstick pan over medium heat until crispy, about 10 minutes, flipping occasionally. Transfer bacon to a paper towel to drain. When cool, crumble into 1/2 to 1 inch pieces.

  • Add potatoes, cabbage, salt, and pepper to the pan, stirring with bacon drippings. Cover with a lid and cook until potatoes and cabbage are tender, removing the lid to occasionally stir.

  • Add minced garlic to the pan, stirring with other ingredients until fragrant, about a minute.

  • Remove the pan from heat. Add crumbled bacon and serve.

Recipe adapted from savorytooth

Warm Roasted Root Vegetable and Farro Salad

Ingredients (4 Servings)

  • 1 Cup Farro

  • 1 Small Butternut squash, peeled and cubed

  • 2 Carrots Diced

  • 1/2-1 Rutabaga Peeled and diced

  • 2 Tablespoons olive oil

  • 2 Tablespoon chopped fresh parsley

  • Salt and pepper to taste

  • Yogurt Tahini Dressing:

  • 1 Clove garlic, peeled

  • 3 Tablespoons sesame paste

  • 1/4 Cup Greek yogurt

  • 2 Tablespoons lemon juice

  • 1/4 Cup water

  • Salt and pepper to taste

Instructions

Pre-heat the oven to 400 degrees.

Toss the cubed butternut squash carrots and Rutabaga in a bowl with the olive oil and spread out in a single layer on a baking sheet lined with parchment paper. Season with salt and pepper and roast in the oven for 45 minutes, tossing about halfway through.

Add the farro to a large pot of boiling salted water, reduce the heat to medium low and cook for 20 minutes. Drain and return to the pot. When the vegetables are roasted, add to the farro, stir in the parsley and season with additional salt, if needed.

Make the dressing by adding the garlic, sesame paste, yogurt, lemon juice and water to a small food processor and pureeing until smooth. Season with salt and pepper. Serve the farro salad warm with the dressing.

Recipe adapted from hungrycouplenyc

Creamy Mashed Rutabaga with Bacon

Ingredients

Ingredient Checklist

  • 1 ½ pounds rutabaga, peeled and cut into 1-inch pieces

  • 4 tablespoons (1/2 stick) unsalted butter, softened

  • ½ cup whole milk, warmed

  • 3 tablespoons chopped cooked bacon

  • ½ teaspoon kosher salt

Directions

Instructions Checklist

  • Step 1

    Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add rutabaga, cover and steam until tender, adding water as needed, about 55 minutes. Drain.

  • Step 2

    Transfer the rutabaga to a food processor. Add butter, milk, bacon and salt. Process until smooth, about 1 minute. Serve hot.

recipe from eatingwell

Ginger and Turmeric Carrot Soup w/Fennel

Ingredients

  • 1 tablespoon olive oil

  • 1 leek , cleaned and sliced

  • 1 cup chopped fennel (1 small head)

  • 3 cups chopped carrots

  • 1 cup chopped butternut squash (or more carrots)

  • 2 garlic cloves , minced

  • 1 tablespoon grated ginger (about 2" piece)

  • 1 tablespoon turmeric powder

  • Salt & pepper to taste

  • 3 cups low sodium vegetable broth

  • 1 (14.5 oz) can lite coconut milk

Instructions

  • Heat the olive oil in a large dutch oven or saucepan. Add the fennel, leeks, carrots, and squash. Saute for 3 - 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and saute for a few more minutes.

  • Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.

  • Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings to your taste.

  • Serve immediately with a dollop of coconut yogurt and enjoy!

Recipe from simplyquinoa

Honey Roasted Butternut Squash with Cranberries and Feta

Ingredients

  • 3 lb large butternut squash (peeled + chopped)

  • 1-2 TBSP extra virgin olive oil

  • salt, pepper, and garlic powder to taste

  • 1-2 cups fresh cranberries (add a little, or a lot!)

  • 2-3 TBSP honey plus extra to taste

  • 1/4 cup finely crumbled feta

  • ground cinnamon to taste 

  • fresh or dried parsley to garnish, optional

Instructions

  1. Pre-heat oven to 400 degrees F.

  2. Lightly drizzle or spritz a baking sheet with olive oil.

  3. Add cubed squash to the sheet along with another drizzle of olive oil.

  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.

  5. Roast at 400 F for 25 minutes on the center rack.

  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.

  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.

  8. Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.

  9. Garnish with parsley for a burst of color and dig in while it's hot!

Recipe from peasandcrayons