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 (20 oz) package refrigerated mashed sweet potatoes
• 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

1. 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.
2. 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.
3. Place apple butter in zip-top bag, then seal bag and snip off 1 corner. Squeeze lines of apple butter lengthwise on top of batter about 2 inches apart, then drag knife carefully though batter in the opposite direction to create design.
4. Bake 40–45 minutes until edges are golden and center is 160°F. Let stand to cool 10 minutes before serving.

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

1. Chop cauliflower into bite-size pieces. Chop parsley (¼ cup), dates, and shallots (¼ cup). Combine cauliflower, oil, salt, and paprika; toss to coat.
2. 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.
3. 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.

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

1. 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.
2. 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.