Tag: dinner

Ingredients

5 pounds winter squash (such as kabocha or butternut) seeded and cut into 1" pieces
1 medium red onion chopped
½ cup walnut halves
⅓ cup avocado oil
⅓ cup maple syrup
1 teaspoon sea salt
1 teaspoon crushed red pepper flakes or to taste
½ cup crumbled feta

Method

Preheat oven to 400°F. Place winter squash, red onion, and walnut halves in a large mixing bowl.
In a separate bowl, whisk together the avocado oil, maple syrup, salt, and crushed red pepper flakes. Pour mixture over squash and toss until well coated.
Spread squash out on two parchment-lined baking pans in a single layer. Bake for 40 minutes or until squash is tender.
Place squash in a serving vessel and sprinkle on crumbled feta.

Hawaiian Burgers

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Total Time 20

Servings: 8

Ingredients

8 beef or alternative-protein patties
1 cup huli huli BBQ sauce divided
1 can pineapple slices drained
16 slices pepperjack cheese
1 small red onion thinly sliced
8 sesame seed burger buns

Huli Huli Sauce (Hawaiian BBQ Sauce)

½ cup ketchup
½ cup brown sugar
⅓ cup pineapple juice
¼ cup tamari or shoyu soy sauce
2 tablespoons toasted sesame oil
2 tablespoons sriracha
1 tablespoon rice vinegar
2 large garlic cloves finely minced
1 tablespoon peeled and minced ginger
1-2 tablespoons cornstarch and water for thickening if needed (optional)

Method

Preheat the grill to 450°F or medium heat. Season beef patties on both sides with salt and pepper. Set aside a ½ cup of bbq sauce for serving. Grill burgers for 4 minutes per side, basting with remaining sauce as they cook. Burgers should reach an internal temperature of 165°F. Any sauce left after basting burgers should be discarded.
Meanwhile, place pineapple slices on grill and cook until lightly caramelized, approximately 2 minutes per side.
Place two slices of pepper jack cheese per burger patty and cook for another minute or until cheese has melted.
Place burgers on buns with a pineapple slice and red onion. Serve with reserved bbq sauce.

Huli Huli Sauce (Hawaiian BBQ Sauce)

Place all ingredients in a small saucepan and bring to a simmer. Cook for 5 minutes.
Once cooled, if the sauce is too thin, whisk together equal parts water and cornstarch in a small bowl. Add the mixture to the barbecue sauce and rewarm to activate the thickening properties of the cornstarch.

Easy Chicken Enchiladas

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Total Time 45

Servings: 4

Ingredients

1 rotisserie chicken pulled
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons olive oil desired
1 red bell pepper julienned
1 green bell pepper julienned
1 small onion julienned
¼ teaspoon red pepper flakes
16 oz shredded Mexican cheese blend
18 taco sized corn tortillas
2 15-oz cans red enchilada sauce
1 15-oz can black or pinto beans rinsed and drained

Method

Preheat oven to 350°F. Toss pulled chicken with chili powder, oregano, salt, pepper and 2 tablespoons olive oil in a large bowl.
In a large skillet, sauté bell peppers, onions, and red pepper flakes with remaining olive oil over high heat until tender crisp and starting to char. Season with salt and pepper to taste. Set aside to cool.
To assemble, place a quarter of the sauce on the bottom of a 9"x13" baking dish. Layer ingredients as follows: 6 tortillas, half of the chicken, beans, and cooked pepper and onions. Pour on a quarter of the sauce followed by a third of the cheese and repeat one more time. Top with the remaining tortillas, sauce, and finish with the rest of the cheese.
Cover assembled enchilada with foil and bake for 30 minutes. Remove foil and continue to bake until bubbling and cheese is starting to brown.

Notes

Serve with sour cream if desired.

Buffalo-Ranch Smothered Avocados

Buffalo-Ranch Smothered Avocados

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Total Time 20

Servings: 1

Ingredients

4 ripe avocados
4 bibb whole lettuce leaves
4 slices turkey meat
½ cup buffalo sauce
½ cup ranch dressing
½ cup fried onions
½ cup crumbled feta cheese

Method

Cut avocados in half and twist open. Remove pits and skin. Cut avocado halves into three wedges and set aside.
On four plates, divide the sliced avocado, lettuce, and turkey.
Drizzle buffalo sauce and ranch dressing over avocados and top with onions and crumbled feta.Serve promptly.

Beef Gnocchi

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Total Time 40

Servings: 4

Ingredients

2 tablespoons olive oil
1 small white onion minced
1 pound ground beef
3 large garlic cloves minced
2 teaspoons dried basil
1 ½ teaspoons dried oregano
¾ teaspoon sea salt
¼ teaspoon coarse ground black pepper
¼ teaspoon crushed red pepper optional
1 14.5 oz can fire roasted diced tomatoes with green chilies
1 ½ cups chicken broth
1 pound premade gnocchi
½ – ¾ cup cream
½ cup grated parmesan for serving

Method

In a large skillet, sauté onion in olive oil over medium-low heat until transparent, approximately 3 minutes.
Add ground beef and cook until browned. Drain excess fat and stir in garlic, basil, oregano, salt, pepper, crushed red pepper, diced tomatoes, and chicken broth.Bring to a simmer and cook for 10 minutes.
Meanwhile, prepare gnocchi based on the package instructions.
Add cream to sauce and cook for an additional 3 minutes or until desired thickness is achieved.
Stir in cooked gnocchi and serve with parmesan.

Fuss-free Thanksgiving dinner

Less shopping, more savoring

The solution for a simple, delicious Thanksgiving can often be found in what we already have. Look to the ingredients you have in your pantry, fridge, and freezer for all the inspiration you need to put together these recipes that will help you embrace a fuss-free Thanksgiving—all while keeping things nutritious and flavorful.

Hasselback Sweet Potatoes with Pistachios and Pomegranate

What would Thanksgiving be without sweet potatoes? These are done Hasselback style, avoiding tedious peeling and last-minute mashing.

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Servings: 12

Ingredients

6 sweet potatoes about 8 oz each
3 tablespoons olive oil
1 teaspoon maple syrup
¼ teaspoon cumin
¼ teaspoon cayenne
1 teaspoon cinnamon divided
¼ teaspoon black pepper
½ teaspoon salt
¼ cup Greek yogurt
¼ cup pistachios
¼ cup pomegranate seeds

Method

Preheat oven to 425°F.
To cut each sweet potato Hasselback style, place a chopstick on either side of potato, parallel to the length of the potato, as a guide to prevent cutting all the way through. Make thin slices about 1/8 inch thick along the sweet potato, stopping as the knife reaches the chopsticks.
Then cut each in half through a center slice so you have 2 pieces for each potato, for a total of 12 portions.
In small bowl, combine olive oil, maple syrup, cumin, cayenne, 1/2 tsp cinnamon, and pepper. Brush mixture over each sweet potato, carefully brushing between slices, taking care not to break them. Arrange potatoes on baking tray or casserole dish and sprinkle with salt. Bake in preheated oven for 40 minutes.
Combine yogurt with remaining 1/2 tsp cinnamon and set aside. Put pistachios in food processor to break them up into pea-sized crumbs.
To serve, drizzle yogurt dressing over baked sweet potatoes and top with pistachios and pomegranate seeds.

Notes

Each serving contains: 361 calories; 6 g protein; 5 g total fat (1 g sat. fat); 79 g total carbohydrates (18 g sugars, 10 g fiber); 202 mg sodium

Turkey Sausage Skillet with Mixed Vegetables and Spinach

This is a simple and delicious way to enjoy turkey and all the fixings. Made with turkey sausage and frozen vegetables, this dish cooks up on the stovetop without any chopping but with plenty of flavor.

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Servings: 6

Ingredients

3 turkey sausages total weight about 10 oz
10 oz bag of mixed frozen vegetables
½ cup low-sodium chicken stock
2 tablespoons dried sage
½ teaspoon white pepper
1 teaspoon nutmeg
9 oz frozen chopped spinach

Method

Remove and discard sausage casings. With kitchen scissors, snip sausage into pieces approximately 1 inch thick.
Heat large cast iron or nonstick skillet on medium-high heat. Add sausage and brown on all sides. Add mixed vegetables and chicken stock and stir to combine. Lower heat, cover, and cook on medium heat for about 1 minute. Season with spices, add spinach, replace cover, and cook for 4 to 5 minutes more, until spinach is warmed through.

Notes

Each serving contains: 122 calories; 11 g protein; 5 g total fat (2 g sat. fat); 10 g total carbohydrates (3 g sugars, 3 g fiber); 363 mg sodium

Cranberry Almond Pilaf-Style Barley

This satisfying dish has all the flavor of your favorite stuffing with an added punch of nutrition from nutrient-dense barley.

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Servings: 6

Ingredients

3 garlic cloves peeled and crushed
1 shallot finely chopped (about ⅓ cup)
1 tablespoon olive oil
1 cup uncooked pot barley well rinsed and drained
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
⅓ cup slivered almonds
⅓ cup dried cranberries

Method

In medium-sized saucepan (with lid) on medium heat, saute shallots and garlic in olive oil, until soft, about 5 minutes. Increase heat to medium-high, add barley and thyme, and stir well, toasting barley mixture slightly in pan. Add 2 cups water, salt, and pepper; bring to a boil and then reduce heat to medium-low and simmer, covered, for 40 to 50 minutes, until barley is tender but retains a slight bite. Turn off heat and add almonds and cranberries to saucepan. Cover and let stand for 5 minutes. Fluff with fork and stir thoroughly before enjoying warm.

Notes

Each serving contains: 132 calories; 4 g protein; 5 g total fat (1 g sat. fat); 20 g total carbohydrates (1 g sugars, 5 g fiber); 153 mg sodium

By Helena McMurdo

Article Courtesy of Alive Magazine

October 1, 2024

Buckwheat Noodles with Tofu

Buckwheat Noodles with Tofu

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Ingredients

1 1/2 tbsp olive oil
1 1/2 tbsp tamari
1 tsp sesame seeds
1/2 lb tofu cubed
8 ounces 100% buckwheat soba noodles
2 scallions thinly sliced
1/4 bunch cilantro chopped
2 tbsp olive oil
2 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp sriracha
2 tsp cane sugar
1 large garlic clove finely minced

Method

Preheat oven to 375°F. Whisk together olive oil, tamari, and sesame seeds and toss with tofu. Place tofu on a parchment lined baking sheet and bake for 15-18 minutes or until tofu is golden brown. Set aside to cool.
Meanwhile, bring 8 cups of lightly salted water to a boil and add noodles. Gently simmer for 4-6 minutes, then drain and rinse.
In a medium mixing bowl, whisk together dressing ingredients until emulsified. Add noodles, tofu, scallions, and cilantro. Toss to combine and adjust seasoning to taste.

Notes

Buckwheat is gluten free; some soba noodles are made with wheat flour and buckwheat flour. To make sure this recipe is gluten free, go for 100% buckwheat. If customers don’t need to avoid gluten, then regular soba noodles will work just the same.

June 1, 2024

Sheet Pan Sausage, Brussels Sprouts, and Potatoes

Sheet Pan Sausage, Brussels Sprouts, and Potatoes

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Ingredients

1 pound whole sausage
1 pound small red potatoes halved*
1 pound brussels sprouts halved
6 tablespoons olive oil divided
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon fresh sage minced
1 tablespoon fresh parsley minced
Pinch of salt
Pinch of ground black pepper
⅓ cup smoked almonds sliced

Method

Preheat oven to 350°F. Place sausages, potatoes, brussels sprouts on a sheet pan and drizzle on 3 tablespoons olive oil, toss to coat. Sprinkle lightly with salt and pepper.
Place in oven and bake for 30-35 minutes or until vegetables are tender and sausages are cooked to 165°F, turning over halfway through cooking.
Meanwhile, whisk together remaining ingredients, except almonds, until emulsified.
Remove sausages and vegetables from the oven and transfer to a serving dish if desired.
Drizzle on sauce and sprinkle with almonds. Enjoy!

Notes

*Potatoes should not be more than twice the size of the brussels sprouts for even cooking.

February 22, 2024

Clean and convenient

Refreshed dinners for a new year

Ring in the New Year with healthier swaps for convenient, healthy main courses that are big on flavor and nutrition. You may just find a few new recipes that will end up in your weeknight rotation this year and beyond.

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One-Pot Cauliflower Mac and Cheese

Cauliflower stands in for milk in this nostalgic comfort food recipe that’s ready in as little as 20 minutes. The easiest method for this is using a multi-cooker, but stovetop instructions are included if you don’t have one.

Servings 4

Ingredients

Toppings

1 tbsp unsalted butter or olive oil
¾ cup whole grain or gluten-free panko bread crumbs
¼ tsp dried thyme
1 cup frozen peas warmed
¼ tsp ground black pepper

Cauliflower Mac and Cheese

3 cups water
2 ½ cups pasta (like macaroni)
¾ lb frozen cauliflower florets
1 tbsp unsalted butter or vegan butter
1 tsp dried onion flakes
¼ tsp grated nutmeg
2 cups grated old cheddar cheese or meltable vegan cheddar cheese
Salt as needed

Instructions

Cauliflower Mac and Cheese

For bread crumbs, in your multi-cooker, press saute on the normal setting. Add butter or olive oil, waiting until butter is melted or olive oil is shimmering before adding bread crumbs and thyme. Stir until bread crumbs have toasted, 2 to 4 minutes. Transfer to bowl until ready to serve. Wipe out or wash pot to remove any crumbs.
For mac and cheese, in your multi-cooker, add water, pasta, cauliflower, butter, onion flakes, and nutmeg. Close lid and ensure it is sealed (not venting). Select pressure cooker function on high and cook for 9 minutes. Quick release using the venting lever (best to do this under a running kitchen exhaust fan). Once pressure has released, open lid and vigorously stir and mash with wooden spoon to break up cauliflower, creating a creamy sauce. Stir in cheddar cheese until melted, close lid, and rest for 5 minutes. Stir again before serving topped with bread crumbs, warmed peas, and black pepper.

Stovetop Mac and Cheese

Make the bread crumbs using the same directions but in a large pot over medium heat, then wipe out or wash pot. Add water, pasta, cauliflower, butter, onion flakes, nutmeg, and salt to large pot. Bring everything to a boil, reduce to medium, and cook for 10 to 15 minutes, stirring often, until noodles are cooked. Add additional water if it looks dry before noodles are tender. Mash cauliflower to form sauce, and stir in cheese until melted. Taste and season with salt, if needed. Cover and rest for 5 minutes before serving. Stir pasta and serve topped with bread crumbs, peas, and black pepper.

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Curried Coconut Lentil and Rice Porridge

Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. It’s true sunshine in a bowl for those cold winter nights.

Servings 6

Ingredients

2 tbsp coconut oil or vegan butter
1 onion finely chopped
1 tbsp grated fresh ginger
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp salt
1 cup brown basmati rice
½ cup red lentils
½ cup split yellow lentils or split yellow peas
2 14 oz cans light coconut milk
3 ½ cups water
1 tbsp lemon juice more to serve
4 cups packed baby spinach
½ cup frozen peas
½ cup coconut yogurt or plain yogurt
1 tbsp crunchy chili condiment
6 wraps of your choice

Instructions

In large pot, heat oil or vegan butter over medium. Add onion and ginger and saute for 5 minutes, lowering heat, if necessary, until onions are softened. Stir in turmeric, cumin, coriander, and salt, and toast until spices are fragrant, about 1 minute. Stir in rice, red lentils, yellow lentils, coconut milk, water, and lemon juice. Bring to a boil, reduce to a simmer, and cook partially covered, stirring often, until lentils and rice are broken down, about 45 minutes. Add more water, if needed, to thin until desired consistency. (The porridge thickens dramatically as it cools; enjoy it thick or more souplike.) Stir in spinach and peas, cooking until wilted and warmed through. To serve, spoon porridge into bowls and top with yogurt and chili, with wraps on the side for dunking.

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Supersalad with Sprouted Quinoa, Beans, and Roasted Veggies

A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavor.

Servings 1

Ingredients

1 large or 2 small sweet potatoes peeled and cut into 1 inch pieces
1 tbsp olive oil
2 tsp chili powder or cumin
½ tsp salt
1 cup uncooked sprouted quinoa or sprouted grain mixture
2 cups water
1 19 oz can black beans, chickpeas, or white beans drained and rinsed
4 cups salad greens such as arugula
1 English cucumber or 5 baby cucumbers peeled if desired, diced or sliced

Dressing

½ cup olive oil
2 tbsp raw apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
1 tsp low-sodium, gluten free tamari
¼ tsp dried garlic powder

Instructions

Preheat oven to 400 F (200 C). Add sweet potato to large rimmed baking sheet and toss with olive oil, chili powder or cumin, and salt. Spread in an even layer and roast for 20 to 30 minutes, until tender and beginning to brown. Add to large mixing bowl.
For dressing, whisk all dressing ingredients until fully combined.
To cook sprouted quinoa, bring quinoa and water to a boil, reduce to a simmer, cover, and cook for 15 minutes. Turn off heat and let stand for 5 minutes. If using sprouted grain mixture, cook according to package directions. Fluff with fork and transfer to same bowl as sweet potatoes. Mix in beans or chickpeas and half of dressing.
If serving immediately, add greens and cucumbers, tossing to combine, adding remaining dressing or to taste. If making ahead for lunch, keep quinoa mixture separate from greens and cucumber, and combine right before serving.

By Allison Day

Article Courtesy of Alive Magazine

January 1, 2024

Eat for the Planet

Sustainable recipes you’ll love

More of us than ever are coming to understand the links between the food we eat and its impact on the planet. Eating a diet rich in legumes and organic vegetables, with a reduced emphasis on meat, is recognized as being better for us and the planet. Read on to discover delicious recipes that will help you include more sustainable ingredients in your meal plans.

Leek and Mushroom Tartines with Wilted Watercress

Watercress is relatively disease and pest resistant, so it doesn’t require pesticides. It’s easy to grow, and it’s packed with nutrition.

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Servings: 2

Ingredients

1 tablespoon olive oil divided
1 teaspoon olive oil divided
10 Mushrooms, mixture of white and brown cleaned and diced, about 2 cups
2 sprigs thyme
¼ teaspoon salt divided
1 tablespoon lemon juice
1 Leek trimmed, quartered, and diced, about 1½ cups
1 teaspoon Honey
1 cup watercress
2 slices whole grain or sourdough bread
Black pepper, to taste

Method

In large skillet on high, heat 1 Tbsp (15 mL) olive oil. When oil is hot, add mushrooms and thyme sprigs and cook for about 5 minutes, shaking pan from time to time to toss, but otherwise keeping movement to a minimum. Once mushrooms are browned, add a pinch of salt and lemon juice, stir through, and tip out onto plate to rest.
Reduce heat to medium and, in the same pan, add remaining 1 tsp (5 mL) olive oil, leeks, and remaining salt. Cook leeks, being careful not to brown, for about 5 minutes, or until just soft. Tip mushrooms and thyme sprigs back into the pan, add honey, and combine with leeks. Remove pan from heat.
Toast 2 pieces of bread. When ready, add watercress to still-warm leek and mushroom mixture and mix through, just wilting watercress. Spoon onto toasted and plated bread and season with black pepper.
Enjoy!

Herby Lentil Salad with Spinach and Peas

Symbiotic bacteria called Rhizobium invade the roots of lentils and legumes such as peas and beans, allowing them to “fix,” or use, nitrogen. This also improves the quality of the soil they grow in.

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Servings: 4

Ingredients

1 cup black beluga or French Puy lentils
1 Bay leaf
¼ cup green peas
¼ cup cilantro finely sliced
¼ cup parsley finely sliced
¼ cup mint finely sliced
¼ cup red wine vinegard
1 tablespoon olive oil
¼ teaspoon salt
3 Green onions finely sliced
1 cup baby spinach

Method

Pick over lentils, removing pebbles or debris, and rinse. Bring a large pot of water to boil and add lentils and bay leaf. Reduce to medium-low and cook lentils at a slow simmer for 20 minutes, or until tender but not mushy. Drain and rinse with cool water to stop the cooking process.
In separate pot, blanch green peas for 2 to 3 minutes; drain and rinse with cool water.
In small bowl, combine herbs, vinegar, olive oil, and salt.
In large bowl, place cooked and cooled lentils. Pour dressing overtop lentils; add green onions, peas, and baby spinach; and toss together. Tip out onto large shallow platter to serve.
Enjoy!

Poached Rhubarb with Cinnamon, Mint, and Ginger

Selecting seasonal fruit reduces the need for heating, refrigeration, artificial lighting, pesticides, and increased transport. While rhubarb’s season may be short, the plant is a perennial that can produce for years.

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Servings: 2