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Sweet Potato Spoon Bread
Ingredients
- 2 ½ cups whole milk
- 6 tablespoons unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon ground red pepper
- Cooking spray
- 1 package refrigerated mashed sweet potatoes (20–24 oz)
- 5 large eggs (or 1 ¼ cups egg substitute)
- 1 package corn muffin mix (6–8.5 oz)
- ⅔ cup apple butter
- Small zip-top (or pastry) bag
Steps
- Preheat oven to 350°F. Place in large, microwave-safe bowl: milk, butter, salt, and both peppers; microwave on HIGH 3–4 minutes until warm and butter is melted. Remove from microwave and whisk to combine.
- Coat 13- x 9-inch baking dish with spray. Combine sweet potatoes, eggs, and corn muffin mix in second large bowl; add milk mixture slowly, whisking until combined. Pour batter into prepared baking dish.
- Place apple butter in zip-top bag, then seal bag and snip off 1 corner. Squeeze lines of apple butter lengthwise over batter (about 2 inches apart), then drag knife carefully though batter vertically to create design.
- Bake 40–45 minutes until edges are golden and center is 160°F. Let stand to cool 10 minutes before serving.
Cauli-Date Sauté with Nuts
Ingredients
- 2 (10 oz) packages fresh cauliflower florets
- ¼ bunch fresh Italian parsley
- ½ cup pitted dates (about 8)
- 2 shallots
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 tablespoon paprika
- ½ cup pine nuts (or slivered almonds)
- ¼ cup lemon vinaigrette
- 2 teaspoons creamy almond (or peanut) butter
- 2 tablespoons capers
Steps
- Chop cauliflower into bite-size pieces. Chop parsley (¼ cup), dates, and shallots (¼ cup). Combine cauliflower, oil, salt, and paprika; toss to coat.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place pine nuts in pan; cook 1–2 minutes, stirring occasionally, until lightly toasted, then remove from pan. Add cauliflower mixture to same pan; cook 4–5 minutes, stirring occasionally, until cauliflower is tender and slightly browned.
- Whisk vinaigrette and almond butter thoroughly. Add vinaigrette mixture, dates, shallots, nuts, and capers to pan; cook and stir 1 more minute. Remove from heat and stir in parsley. Serve warm.
Broccoli-Quinoa and Nut Salad
Ingredients
- 1 cup walnut pieces
- 1 (8.5 oz) package cooked quinoa and brown rice
- 2 medium, sweet apples
- 1 (12 oz) bag fresh broccoli florets
- ¼ cup fresh basil
- ½ cup lemon vinaigrette
- ¼ cup honey
- 4 oz crumbled feta (or goat) cheese
Steps
- Toast walnuts (if desired). Microwave quinoa blend following package instructions, then chill until cold (about 5 minutes). Core apples and cut into ½-inch cubes; place in large bowl. Chop broccoli and basil, then add to bowl with apples.
- Combine vinaigrette and honey; whisk until blended. Stir quinoa blend into apple mixture; add vinaigrette mixture and toss to coat, then stir in walnuts and cheese. Chill until ready to serve.
Serving Suggestions
- Complete your meal with fresh salad blend, dinner rolls, and assorted pastries for dessert.
- These sides are the perfect complement to a roasted turkey, ham, pork crown roast, or beef roast.
Sweet Potato Spoon Bread
Amount per 1⁄12 recipe serving: Calories 250, Total Fat 12g, Sat Fat 6g, Trans Fat 0.5g, Chol 110mg, Sodium 330mg, Total Carb 29g, Fiber 1g, Total Sugar 16g, (Incl. 12g Added Sugars), Protein 6g, Vitamin D 6%, Calc 10%, Iron 6%, Potassium 2%
Cauli-Date Sauté with Nuts
Amount per ⅙ recipe serving: Calories 290, Total Fat 19g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 420mg, Total Carb 30g, Fiber 5g, Sugars 24g, Protein 5g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%
Broccoli-Quinoa and Nut Salad
Amount per ⅛ recipe serving: Calories 290, Total Fat 18g, Sat Fat 3.5g, Trans Fat 0g, Chol 15mg, Sodium 320mg, Total Carb 27g, Fiber 3g, Sugars 14g, Protein 7g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 6%