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Sweet Potato Kale Salad
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon canola oil
- ½ teaspoon kosher salt
- 1 (12 oz) chopped sweet kale salad kit
- ½ cup crumbled feta cheese
Steps
- Preheat oven to 350°F. Peel potatoes and cut into ½-inch cubes. Coat potatoes with oil and salt, then spread in single layer on baking sheet; bake 12–15 minutes until tender when pierced with fork. Let stand 3 minutes to cool.
- Place all salad kit ingredients in salad bowl. Add potatoes and cheese; toss and serve.
Marbled Bread Stuffing
Ingredients
- ½ loaf marble rye bread
- 1 tablespoon canola oil
- 8 oz trinity mix (fresh diced onions, bell peppers, celery)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 8 oz mild Italian (or breakfast) sausage, casing removed
- 1 tablespoon white balsamic vinegar
- 2 cups chicken stock (or broth)
- 1 teaspoon poultry seasoning
- 1 ¼ cups shredded Swiss cheese (5 oz)
Steps
- Preheat oven to 350°F. Cut bread into bite-size pieces (6 cups) and place in single layer on baking sheet; bake 8–10 minutes or until toasted.
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add trinity mix, salt, and pepper; cook and stir 3–4 minutes or until tender.
- Add sausage; brown 6–7 minutes, stirring to crumble meat, and until no pink remains. Stir in vinegar, stock, and poultry seasoning; bring to a simmer. Remove pan from heat and let stand 2 minutes to cool.
- Combine bread, cheese, and sausage mixture until evenly coated; transfer to 13- x 9-inch baking dish. Bake 30–35 minutes or until center is set and meat is 160°F. Serve.
Slow Cooker Au Gratin Potatoes
Ingredients
- 4 lb gold potatoes
- 4 cloves garlic
- 2 tablespoons unsalted butter
- 3 cups heavy whipping cream
- ¼ cup flour
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- ¼ teaspoon ground nutmeg
- 7 oz aged cheddar cheese
Steps
- Slice potatoes into ¼-inch-thick rounds. Chop garlic. Coat liner of 4- to 6-quart slow cooker with butter.
- Whisk cream, flour, salt, pepper, nutmeg, and garlic until thoroughly blended. Layer one-half potatoes in bottom of slow cooker, then top with one-half cream mixture. Repeat layers. Cover and cook on HIGH 4 hours, stirring halfway through cook time.
- Shred cheese (2 cups). Stir potato mixture, then top with cheese, cover, and cook 30–40 more minutes until cream mixture has thickened and potatoes are tender when pierced with a fork. Stir potatoes and serve.
Serving Suggestions
- These sides are designed for serving with a nice main course such as a baked ham, roasted turkey, or beef roast.
- You will need a 3- to 4-quart slow cooker to prepare the Au Gratin Potatoes. If you have a larger slow cooker, add the remaining pound of potatoes.
Sweet Potato Kale Salad
Amount per ¼ recipe serving: Calories 280, Total Fat 17g, Sat Fat 4.5g, Trans Fat 0g, Chol 15mg, Sodium 330mg, Total Carb 28g, Fiber 4g, Total Sugar 14g, (Incl. 8g Added Sugars), Protein 7g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 6%
Marbled Bread Stuffing
Amount per ⅛ recipe serving: Calories 240, Total Fat 15g, Sat Fat 6g, Trans Fat 0g, Chol 35mg, Sodium 580mg, Total Carb 13g, Fiber 1g, Sugars 2g, Protein 13g, Calc 15%, Vitamin A 6%, Vitamin C 15%, Iron 6%
Slow Cooker Au Gratin Potatoes
Amount per ⅛ recipe serving: Calories 630, Total Fat 43g, Sat Fat 27g, Trans Fat 1g, Chol 130mg, Sodium 490mg, Total Carb 46g, Fiber 3g, Sugars 2g, Protein 15g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 10%