Ingredients:

2 tomatoes, chopped
2 small cucumbers, peeled and chopped
1 red pepper, seeded and chopped
¼ cup fresh parsley, finely chopped
1 small onion, finely chopped
Juice from 1 lemon
¼ cup olive oil
Salt & pepper

Method:

1. In a serving bowl, combine chopped vegetables. Toss gently.
2. In a small bowl, combine lemon juice, olive oil, and salt and pepper (to taste). Drizzle over vegetables and toss.
3. Serve immediately or cover and refrigerate for up to 2 days.

Optional: Top with thinned tahini sauce.

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Sweet Potato Tots

I first had these wonderfully tasty tater tots at my dear friends, Debbie and Leon’s, home. I couldn’t wait to try them myself. They’re so easy…you don’t even peel the potatoes.

This recipe is enough for a crowd! (I forgot to take a photo before we devoured them. Pictured are the left-overs.)

You’ll Need:
5 pounds scrubbed sweet potatoes: leave the skins on and cut into 1 inch pieces
½ cup olive oil
¼ cup balsamic vinegar
2 tablespoons minced garlic
1 tablespoon rosemary
1 teaspoon salt
½ teaspoon pepper
2 tablespoons pine nuts or chopped pecans

Method:

Heat oven to 350 degrees

1. Whisk together the olive oil, balsamic vinegar, minced garlic, rosemary, salt and pepper to make a marinade.
2. Toss the potato pieces in the marinade. Let the potato pieces rest in the marinade for about 40 minutes.
3. Spread the potato pieces on baking (cookie) sheets.
4. Bake for about 45 or 50 minutes
5. Toss the potatoes and sprinkle the nuts on top. Bake for another 15 minutes and serve.

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Italian Green Beans & Tomatoes

Ingredients:

1½ pounds green beans (if fresh trimmed / may also use frozen)

3 tablespoons olive oil

3 large shallots, thinly sliced or ½ chopped onion

2 garlic cloves, minced

1 (14½ -ounce) can diced tomatoes

1/4 cup white wine or apple cider vinegar

2 tablespoons thinly sliced fresh basil

Salt and freshly ground black pepper

Grated Parmesan cheese

Directions:

1. Cook the green beans in a large pan in the olive oil for about 3 minutes.
2. Add the shallots (or chopped onions) garlic, stir for a few minutes.
3. Add the tomatoes and heat through.
4. Add the wine or apple cider vinegar and basil. Simmer a couple of minutes.
5. Season with salt and pepper. Transfer to a serving bowl and top with grated Parmesan cheese.

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Broccoli (or Cauliflower) Cheese Soup

8 ounces or about 3 cups stemmed broccoli or cauliflower pieces

1 cup milk

½ cup grated cheddar cheese

¼ cup chopped onion

1 chopped clove of garlic

1 cup chicken or vegetable broth (add more broth for thinner soup)

Dash salt and pepper

Method:
1) Place all ingredients in a blender.

2) Process until the consistency is smooth.

3) Pour into a pot, heat and serve.

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4 cups about 12 ounces fresh cranberries, rinsed
1/2 cup apricot jam (made with only fruit)
1/2 cup honey or agave nectar (or 1 teaspoon of stevia; then add 1/2 cup water)
1/2 teaspoon ginger
1/4 pound dried apricots, chopped
Juice of one orange and 2 teaspoons zest

Method:
Stir all the ingredients together in a large pot and bring to a boil. Reduce heat to medium and cook, stirring until the berries pop and the sauce begins to thicken. This will take about 8 minutes. Serve warm.

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Chipolte Mashed Yams

Ingredients:
Yams
1 tablespoon butter for every yam (plus)
1 teaspoon chipolte sauce for every yam
Salt

Method:
1) Peel the yams.
2) Cook the yams in a pot of water until a fork easily pierces the yam.
3) Mash and add the butter, chipotle sauce and salt.

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Ingredients:
1 tablespoon olive oil
1 pound lean (90 percent or leaner) ground beef
1½ teaspoons caraway seeds
1 teaspoon dried thyme
1 chopped bell pepper
1 chopped medium onion
1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled and diced
32 ounces reduced-sodium beef broth
1 15-ounce can crushed or diced tomatoes
1½ tablespoons honey
1 tablespoon paprika
3 cups coarsely chopped green cabbage
1 tablespoon unfiltered cider vinegar
1 teaspoon salt
½ teaspoon pepper

Directions:
1. Heat oil in a large pot over medium heat. Add beef, caraway seeds and thyme. Cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in peppers, onions and apples; cook, stirring, for 2 to 3 minutes more.

2. Stir in broth, tomatoes, cabbage, honey and paprika. Adjust the heat so the soup is in a slow boil. Cook for 15 minutes to blend the flavors. Season with apple cider vinegar, salt and pepper.

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Cabbage & Apples

You’ll Need:
1 medium cabbage, coarsely chopped
2 tart apples, cored, diced
2 medium onions, quartered and sliced
1 teaspoon salt
½ teaspoon ground black pepper
1 cup apple juice concentrate, thawed
½ cup chicken broth
3 tablespoons spicy mustard
2 tablespoons olive oil
3 Apple slices for a garnish

Method:
1) Sauté the onions, chopped cabbage, and apples in the olive oil for about 5 minutes.
2) Toss with the salt and pepper.
3) In a cup, combine the apple juice concentrate, chicken broth, and mustard and pour over the cabbage mixture.
4) Cover and cook on low for another 10 minutes or until the vegetables are tender.

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Method:
1. Grease a baking dish and set aside.

2. In a medium pan combine the pepper, onion, carrot and olive oil. Sauté for about 10 minutes.

3. In a large mixing bowl stir together the corn, milk, flour, and 1 cup of the cheese, and eggs. Stir in the cooked vegetables. Transfer mixture to your prepared baking dish.

4. Bake uncovered in 325 degree over for 45 minutes, or until the center is set. Sprinkle with the rest of the cheese.

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Humus is a great dip for rice crackers and veggie strips.
It’s not expensive to make and when you make it yourself, you can control how spicy it is.

2  15 ounce cans of garbanzo beans (chick peas)
1 Tablespoon olive oil
1/4 cup lemon juice
3 cloves of garlic
1/2 chopped red pepper
1 Teaspoon cumin
1 Teaspoon tahini
Salt and Pepper

Method:
1) Rinse and drain the garbanzo beans.
2) Place all the ingredients in your blender.
3) Secure the lid and process on high until smooth.
4) Serve with rice cracker and veggie strips.

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