Tag: recipes

  • Game-day eats

    Game-day eats

    Game-day eats

    These recipes score big

    Feeding a houseful of hungry fans during this season of sporting greatness? These nutritious and satisfying meals are sure to carry you all the way to game-day hosting victory. Game on!

    Margherita Chicken Pizzas

    Top a small pita with mozzarella, chicken, and other pizza favorites, then broil, and you have a fun and breezy meal. Small naan bread or even split English muffins can also be used as a pizza base.
    Print Recipe Pin Recipe
    Servings: 8
    Ingredients Method Notes

    Ingredients
      

    • 8 mini pitas
    • 1 cup tomato sauce
    • 2 cups baby spinach
    • ¾ pounds cooked chicken breast thinly sliced
    • 1 cup roasted red pepper sliced
    • 1 cup cherry tomatoes halved
    • 3 oz fresh mozzarella thinly sliced
    • ⅓ cup torn fresh basil
    • Freshly cracked black pepper to garnish

    Method
     

    1. Preheat oven broiler to high. Place pitas on baking sheet and broil until browned and crispy, about 2 minutes. Be careful not to burn pitas.
    2. Spread pitas with tomato sauce and then top with spinach, chicken slices, roasted red pepper, tomatoes, and mozzarella. Broil on high until cheese has melted, about 2 minutes. Top with basil and some freshly cracked black pepper.

    Notes

    Each serving contains: 362 calories; 27 g protein; 8 g total fat (2 g sat. fat); 46 g total carbohydrates (7 g sugars, 7 g fiber); 481 mg sodium

    Vegan Meatballs with Buffalo Sauce

    This is a satisfying plant-based alternative to a game-day classic that everyone is sure to declare a winner. Both the sauce and meatballs can be made up to two days in advance. If you’re serving people who like things spicy, go ahead and blend in even more of the hot sauce.
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    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    Meatballs
    • 14 oz can chickpeas drained and rinsed
    • 14 oz can pinto beans drained and rinsed
    • ¼ cup no-salt-added tomato paste
    • ¼ cup ground flaxseed
    • ⅓ cup chickpea flour or brown rice flour
    • ¼ cup nutritional yeast
    • 2 tablespoons olive oil
    • 3 garlic cloves peeled and grated or finely minced
    • 1 shallot peeled and minced
    • ½ cup parsely
    • 2 teaspoons dried oregano
    • 1 teaspoon chili powder
    • ¼ teaspoon salt
    Buffalo sauce
    • ¾ cup raw cashews
    • 5 tablespoons hot sauce of choice
    • 1 tablespoon cider vinegar
    • 1 tablespoon low-sodium soy sauce or tamari
    • 2 teaspoons honey, maple syrup, or agave syrup
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt preferably smoked

    Method
     

    1. Preheat oven to 425°F. Line large, rimmed baking sheet with parchment paper or a silicone mat.
    2. Into food processor container, place all meatball ingredients and blend into a slightly chunky mixture, scraping down sides of container as needed. Roll mixture into golf ball-sized rounds and place on baking sheet. Bake for 15 minutes, flip balls, and bake for another 15 minutes.
    3. To make buffalo sauce, in bowl, place cashews, cover with water, and let soak for at least 2 hours. Drain cashews and place in blender with 1 cup water and remaining sauce ingredients. Blend until smooth.
    4. In medium pot on stovetop, place buffalo sauce and bring to a slight simmer. If sauce is too thick, thin with some additional water. Add balls and heat for 2 minutes, turning balls to coat. Serve on platter with carrot sticks and celery sticks and any extra buffalo sauce.

    Notes

    Each serving contains: 222 calories; 12 g protein; 4 g total fat (1 g sat. fat); 36 g total carbohydrates (7 g sugars, 11 g fiber); 641 mg sodium

    Loaded Sheet Pan Nachos

    In a huge win for vegetarian sports fans, we swapped ground beef for meaty tempeh stewed with tomatoes and a winning mix of seasonings. To go a little more traditional, regular tortilla chips can be used instead of the sweet potato variety.
    Print Recipe Pin Recipe
    Servings: 1
    Ingredients Method Notes

    Ingredients
      

    • 9 oz package tempeh
    • 2 teaspoons avocado oil or grapeseed oil
    • 8 oz cremini or button mushrooms stems removed, sliced
    • 2 tablespoons tomato paste
    • 14 oz can diced fire-roasted tomatoes
    • 1 cup frozen corn kernels
    • 1 chipotle chili pepper in adobe sauce finely chopped
    • 1 teaspoon dried oregano
    • 1 teaspoon cumin
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 1 ½ cups cooked or canned black beans rinsed and drained
    • 5 cups sweet potato chips divided
    • 1 cup shredded cheddar cheese divided
    • ½ cup thinly sliced radish divided
    • ½ cup chopped red onion divided
    • ¼ cup pickled jalapeño pepper (optional) divided
    • ⅓ cup chopped cilantro
    • 1 avocado cubed
    • ½ lime

    Method
     

    1. Bring medium pot of shallow water to a simmer. Add block of tempeh and simmer for 5 minutes per side. Drain tempeh and pat it dry. Allow block to cool, and when cool enough to handle, crumble it into small pieces.
    2. In skillet, heat oil over medium. Cook tempeh and mushrooms for 5 to 7 minutes, stirring occasionally, until tempeh is darkened. Stir in tomato paste and heat for 1 minute. Stir in canned tomatoes, corn, chipotle chili, oregano, cumin, garlic powder, and onion powder; simmer for 5 minutes. Stir in black beans.
    3. Preheat oven broiler. Spread half the sweet potato chips out on rimmed baking sheet. Top with half of tempeh mixture, cheese, radish, red onion, and pickled jalapeno, if using. Repeat layering with other half of these ingredients. Scatter on cilantro. Broil for 2 minutes, or until cheese is melted. Be careful not to burn chips.
    4. Scatter on avocado before serving and squirt lime juice overtop.

    Notes

    Each serving contains: 610 calories; 31 g protein; 32 g total fat (9 g sat. fat); 57 g total carbohydrates (13 g sugars, 14 g fiber); 365 mg sodium

    By Matthew Kadey, MSc, RD

    Article Courtesy of Alive Magazine

  • Shrimp & Mango Spring Rolls

    Shrimp & Mango Spring Rolls

    Shrimp & Mango Spring Rolls

    The delicate flavor of shrimp pairs nicely with fresh herbs and sweet mango. Rolling your own spring rolls may be tricky at first, but you’ll impress your friends and have complete control of the ingredients. Don’t like cilantro? Leave it out! Want to go big on veggies? Try adding shredded carrot or thinly sliced bell pepper. The trickiest bit is dialing in just how long-or should we say short-to leave the rice paper round in water. They should still feel firm and tacky when you first pull them from the water. As you construct your spring roll masterpiece, the water is absorbed to give you the perfect, pliable, rollable wrapper. 
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    Ingredients Method Notes

    Ingredients
      

    • 5 ounces rice vermicelli noodles
    • 1 pound cooked extra-large (16-20) peeled and deveined shrimp thawed if frozen
    • 12 9 ½ inch rice paper rounds
    • 1 large head romaine lettuce leaves quartered
    • 1 large cucumber peeled, seeded, and julienned
    • 1 large mango peeled, pitted, and sliced
    • ½ bunch cilantro
    • 1 ounce fresh mint stemmed
    • 1 ½ – 2 cups hoisin or sweet chili sauce

    Method
     

    1. Cook vermicelli noodles according to package instructions. Drain and rinse with cold water.
    2. Cut shrimp in half.
    3. In a large shallow bowl, place a couple of inches of water. 
    4. To assemble spring rolls, submerge one rice paper round in the water for a few seconds and place on a flat surface. The rice paper will still be firm but will soften quickly.
    5. Place the ingredients in the center of the rice paper starting with some romaine followed by cucumber and mango. Place three shrimp halves above the romaine and a small bundle of noodles below the romaine. Top with a sprinkle of herbs.
    6. Close the spring roll by folding in the sides covering the filling then rolling upwards until sealed. Repeat with remaining ingredients and serve with your dipping sauce of choice.

    Notes

    Shrimp sizing: Shrimp is measured by the number of shrimps in one pound. For example, 16/20 would indicate that there are 16 to 20 shrimp per pound. The higher the number, the smaller the shrimp are and vice versa.

    Recipe Courtesy of INFRA

  • Go glam for Mother’s Day

    Go glam for Mother’s Day

    Go glam for Mother’s Day

    A fresh, fab day of feel-good food for Mom

    These recipes are beautiful, delicious, and flexible, which means plant-based or vegetable-forward moms can be treated to a special occasion meal that will leave them feeling their best. Glam, doable, and oh-so-good recipes that will bring a smile to Mom’s face—this truly special lineup will be one to remember, share, and gush over, year after year.

    One-Bowl Cashew Milk Pancakes with the Fixins

    “Special” doesn’t mean challenging or a sink full of dishes—even kids can mix up this simple pancake batter and prep a toppings bar for mom to glow up her plate as she pleases.
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method

    Ingredients
      

    Pancakes
    • 2 cups light spelt flour or 1:1 gluten-free all-purpose flour blend
    • ¼ cup coconut sugar
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 ½ cups unsweetened cashew milk plus more to thin
    • ¼ cup coconut oil or butter melted, plus more for pan
    • 2 large eggs or 2 flax eggs (see method)
    • 1 tsp vanilla extract
    Glam toppings (optional, but recommended)
    • Maple syrup
    • Plain yogurt (nondairy or dairy)
    • Fresh fruit such as berries or sliced bananas
    • Natural nut butter
    • Coconut oil or butter
    • Grated dark chocolate bar

    Method
     

    1. Preheat oven to 200°F. Line large baking sheet with parchment paper and set aside. Acquire and assemble toppings so they’re ready to go when pancakes are cooked.
    2. For pancakes, in large bowl, stir to combine flour, sugar, baking soda, and salt. Mix in milk, melted coconut oil or butter, eggs (or for plant-based, 2 Tbsp flaxseed mixed with 1/2 cup water), and vanilla, stirring until fully combined. If batter is too thick to stir, thin with additional milk, as needed. The batter should be similar in texture to a bowl of oatmeal (on the thick side but still spoonable).
    3. To cook, preheat nonstick griddle or large pan over medium heat. Brush with additional melted coconut oil. Add dollops of pancake batter into pan, nudging corners with your ladle to spread out a bit. Cook for 2 to 3 minutes and flip once bubbles appear all over the surface. Lower heat, as necessary, to avoid burning. Flip and cook on the other side for another 2 minutes, until puffed and cooked through. Transfer to prepared baking sheet and keep warm in oven. Repeat with remaining batter.
    4. Serve pancakes warm with toppings of choice.

    Heirloom Veggie Grain Bowls with Chicken and Seared Halloumi

    A fresh lunch inspired by the warmer weather, all components of this dish can be made ahead, even packed for Mom and her family to take on a Mother’s Day picnic. The bowl gets glam with the addition of microgreens (or sprouts), heirloom veggies, and meaty halloumi cheese.
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    Servings: 6
    Ingredients Method

    Ingredients
      

    Dressing
    • ½ cup olive oil plus more for brushing
    • 2 tbsp apple cider vinegar
    • 1 ½ tbsp maple syrup
    • 1 tbsp dijon mustard
    • 1 garlic clove peeled and grated
    • ¼ tsp ground black pepper
    Bowls
    • 9 oz packaged herb and garlic or plain halloumi (halloom)
    • 1 head red leaf lettuce washed, dried well and torn
    • 3 cups cooked sprouted quinoa, brown rice, or millet
    • 2 colorful heirloom tomatoes sliced
    • ½ English cucumber peeled and diced
    • 1 large purple or orange carrot peeled and sliced
    • ½ cup raw or cooked corn kernels or green peas
    • 2 cups cooked chicken cold and shredded
    • 1 cup microgreens or colorful sprouts

    Method
     

    1. For dressing, to sealable jar or bowl, add all ingredients and shake or whisk to combine. Mix again before using.
    2. For bowls, slice halloumi into 1/4 in slabs and brush with a bit of olive oil. Heat large nonstick or cast iron skillet over medium heat and sear halloumi in batches until golden brown on both sides, 1 to 2 minutes a side. Set aside.
    3. In large bowl, toss lettuce with enough dressing to coat, and then add to 6 shallow bowls (such as pasta bowls) or plates followed by a scoop of cooked quinoa. Arrange tomatoes, cucumbers, carrot, and corn or peas on top in any pattern, then top with chicken, seared halloumi, and dressing, to taste. Garnish with microgreens or sprouts and serve.

    Rainbow Fruit and Veggie Platters with Two Plant-Based Dips

    More fun than a side salad, it’s a spread of the good stuff in a burst of glam color, with two dipping sauces: one sweet for the fruit and one savory for the veggies. Don’t forget to use Mom’s favorite fruits and veggies! Below are some suggestions to get you started.
    Print Recipe Pin Recipe
    Servings: 10
    Ingredients Method

    Ingredients
      

    Sweet Vanilla, Cardamom, and Coffee Dip
    • 1 cup raw cashews soaked for 2 hours, drained
    • ¾ cup recently boiled water plus more to thin
    • 1 tbsp coconut oil
    • 6 soft Medjool dates pitted, soaked for 2 hours, drained
    • 2 tsp lemon juice
    • 1 tsp vanilla bean paste or extract
    • ½ tsp instant coffee (optional)
    • ¼ tsp ground cardamom
    • ⅛ tsp salt
    Savory Vegan Artichoke Dip
    • 2 tbsp olive oil
    • 2 garlic cloves peeled and minced
    • 14 oz can artichoke hearts drained well
    • ¾ cup raw cashews soaked for 2 hours, drained
    • ½ cup unsweetened nondairy milk (cashew, oat, or coconut milk)
    • 2 tbsp lemon juice
    • 1 tbsp miso paste
    • ½ cup chopped fresh parsley
    • Pinch of Aleppo-style pepper or red pepper flakes to serve
    Fruit Platter
    • 1 bunch of red or green seedless grapes halved if desired
    • 2 cups fresh blueberries
    • 2 cups fresh raspberries
    • 1 cup fresh blackberries
    • 1 melon such as cantaloupe peeled, seeded and cubed
    • 1 pineapple peeled, cored, and cubed
    Vegetable Platter
    • 5 stalks sliced
    • 2 large watermelon radishes sliced
    • 2 lbs rainbow carrots peeled and sliced
    • 1 English cucumber sliced
    • 1 head of broccoli or cauliflower cut into florets

    Method
     

    1. For sweet dip, to high-speed blender, add all Sweet Vanilla, Cardamom, and Coffee Dip ingredients and blend until smooth and creamy. Add additional water to thin until desired fruit dip consistency. Transfer to serving bowl, cover, and chill completely, about 4 hours or up to 4 days.
    2. For the savory dip, in saucepan, heat olive oil over medium, add garlic, and saute until fragrant, about 30 seconds. Immediately add drained artichoke hearts and saute for 3 minutes, until warmed through.
    3. To high-speed blender, add soaked and drained cashews, milk, lemon juice, and miso paste and blend until smooth. Add cooked artichoke mixture and parsley, and briefly pulse to chop but not blend completely. Transfer to serving bowl and chill for at least 2 hours or up to 4 days.
    4. For platters, arrange fruit and vegetables on separate platters or one extra-large platter in a pattern of your choice. Keep each fruit or vegetable in its own section (as opposed to mixing them all together) to create the rainbow appearance. Serve fruit with sweet dip and veggies with savory dip.

    By Allison Day

    Article Courtesy of Alive Magazine

  • How to cook versatile sauces

    How to cook versatile sauces

    How to cook versatile sauces

    Dress up your meals

    Who doesn’t love a sauce? Whether it’s a salad or a grilled piece of chicken or fish, many of our meals can benefit from a tasty sauce to deliver a delicious burst of flavor. Having these versatile and easy-to-make-ahead sauces on hand will help you add interest to simple meals in a convenient way.

    Tarragon Yogurt Dressing

    Green and gorgeous on chicken, fish, salad, or vegetables. Yogurt gives this sauce a robust texture while tarragon imparts a licorice taste that suits salmon and poultry to a T.
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    Ingredients Method

    Ingredients
      

    • 1 cup chopped fresh tarragon
    • ½ cup chopped chives
    • ½ cup yogurt
    • 1 teaspoon lemon zest
    • 3 tablespoons lemon juice
    • 2 tablespoons olive oil
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 2 garlic cloves peeled and crushed
    • 2 teaspoon honey

    Method
     

    1. In food processor or blender, combine all ingredients and blend until smooth. Store in covered jar in refrigerator. Sauce will thicken up in the refrigerator, so allow it to come to room temperature before using on salads.

    Ginger Miso Cashew Sauce

    This sauce has enough heft to dress up cabbage or broccoli salads, or to be used as a dipping sauce for vegetables or meats. Ginger and miso lend bright zing and luscious umami flavor.
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    Ingredients Method

    Ingredients
      

    • 1 cup raw cashews presoaked
    • ¾ cup water
    • 3 garlic cloves peeled and crushed
    • 1 tablespoon white miso paste
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons grated gingerroot
    • 2 teaspoons tamari
    • 1 tablespoon orange juice
    • 1 teaspoon red chili flakes optional

    Method
     

    1. For a quick alternative to soaking cashews overnight, bring a medium pot of water to the boil. Remove from heat, place cashews in water, cover, and soak for 30 to 40 minutes.
    2. Drain cashews and place with fresh water in bowl of food processor or high-speed blender; blend until smooth. Add remaining ingredients and blend until combined.

    Blueberry Balsamic Sauce

    A sweet sauce with punchy balsamic vinegar. Perfect over ice cream, yogurt, or cakes, it’s also magnificent drizzled over meats such as duck or pork, or as a condiment for cheese. Convert it to a dressing with a few tablespoons of olive oil and pair it with peppery arugula.
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    Ingredients Method

    Ingredients
      

    • 2 cups frozen blueberries
    • ½ cup balsamic vinegar
    • 1 cup water
    • ¼ cup maple syrup
    • 1 teaspoon black pepper
    • Pinch of salt

    Method
     

    1. In saucepan, combine blueberries, vinegar, water, and maple syrup and bring to boil over high heat. Reduce heat and simmer for 5 minutes on medium-high heat. Remove pan from heat, season with pepper and salt, and set pan aside to cool for 10 minutes.
    2. In blender or food processor, blend mixture and then pass through a sieve. (Collect solids from the sieve and spread them on toast). Place sauce in jar and keep in the refrigerator for up to 1 week. It’s equally delicious served cold or gently warmed.

    By Helena McMurdo

    Article Courtesy of Alive Magazine

  • Host a winter picnic

    Host a winter picnic

    Host a winter picnic

    Discovering the joy of feasting alfresco

    Often picnics are thought of as a cooler full of cold drinks and food spread out under the summer sun on a hot day. But picnics can also be mugs of hot chocolate or warm soup enjoyed wrapped in a warm blanket amid the still solitude of a snowy day. Whether it’s a quiet and cozy meal for two or a family fuel-up, food always tastes better outdoors in the brisk, clean air!

    Chai-Spiced Hot Apple Cider

    Sweet apple cider partners perfectly with fragrant chai-inspired flavors for a delicious and warming beverage sure to spice up any winter picnic!
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 9 green cardamom pods
    • 6 cloves
    • ¾ tsp fennel seeds
    • 4 cups non-alcoholic apple cider
    • 2 cinnamon sticks
    • 6 ⅛-inch slices fresh gingerroot
    • 10 black peppercorns
    • 3 apple slices (Honeycrisp, Gala, or Ambrosia)
    • 1 tbsp apple cider vinegar

    Method
     

    1. Using mortar and pestle, lightly crush cardamom pods, cloves, and fennel seeds.
    2. In medium saucepan on medium heat, add apple cider, cinnamon, gingerroot, black peppercorns, apple slices, apple cider vinegar, and crushed cardamom pods, cloves, and fennel seeds. Bring to a boil and reduce to a low simmer for 10 minutes. Remove from heat, discard apple slices, and pour apple cider through nut bag or cheesecloth to remove spice remnants. Divide and enjoy!
    3. For a stronger and spicier cider, after discarding apple slices, refrigerate overnight and strain spice remnants before reheating to desired temperature.

    Creamy Mushroom and Leek Soup

    Full flavored yet easy to make, this simple but refined soup is cozy and rich in earthy mushroom flavors and cashew creaminess.
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 cup raw cashews
    • 2 cups boiling water
    • 2 tbsp avocado oil
    • 1 medium-size leek chopped (white and light green part only)
    • 1 yellow onion diced
    • 2 garlic cloves peeled and crushed
    • 8 cremini mushrooms sliced
    • 1 tsp sherry vinegar
    • 3 cups mushroom broth
    • 2 fresh thyme sprigs
    • ½ tsp salt

    Method
     

    1. In small bowl, place raw cashews and add 2 cups boiling water. Let soak while preparing soup.
    2. In large soup pot on medium, heat avocado oil. Add leeks and onions and saute for 5 minutes, until onions are translucent. Add garlic and sliced mushrooms and saute for a further 5 minutes, then add sherry vinegar, broth, and thyme sprigs. Bring soup to a boil, then reduce to a simmer for 10 minutes.
    3. Remove pot from heat and discard thyme sprigs. With immersion blender, blend mushroom broth mixture well. Alternately, ladle all into blender and blend until smooth before returning to soup pot.
    4. Drain water from cashews and add cashews to high-speed blender. Add 1 1/2 cups blended mushroom mixture to cashews and blend to create smooth cashew cream. Slowly whisk cashew cream back into remaining mushroom mixture in soup pot and bring to desired temperature. Enjoy!

    Roasted Sweet Potato Salad Wraps

    Roasted sweet potatoes and zesty Dijon mustard transform a classic picnic salad concept into a new and fresh menu item for your basket.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • ½ cup unsweetened plain plant-based yogurt (or plain yogurt)
    • 1 tbsp apple cider vinegar
    • 3 tbsp Dijon mustard
    • ¼ cup chopped chives
    • 1-2 garlic cloves peeled and crushed
    • ½ tsp ground black pepper divided
    • 4 sweet potatoes peeled and diced into uniform ½-inch squares
    • 2 tbsp avocado oil
    • ½ tsp salt
    • 1 red bell pepper diced
    • 4 whole wheat tortilla wraps
    • 1 cup spinach
    • 2 avocados sliced

    Method
     

    1. In medium bowl, whisk yogurt, apple cider vinegar, Dijon mustard, chives, garlic, and 1/4 tsp black pepper; set aside.
    2. Preheat oven to 425 F.
    3. In large bowl, toss sweet potato with avocado oil, sea salt, and 1/4 tsp black pepper and spread evenly on large parchment paper-lined baking sheet. Place in preheated oven on middle rack and roast until squash is fork tender, about 30 minutes, stirring halfway through. Remove from oven and let cool to room temperature.
    4. When sweet potato has cooled, add diced red bell pepper and dressing, and mix well. This can be stored in the fridge overnight to assemble wraps the next day.
    5. To assemble wraps, lay out tortillas on counter. Divide spinach among wraps, placing it on the bottom third of each tortilla. Top spinach with evenly divided avocado and then sweet potato salad mix. Fold in tortilla’s two sides and then roll up from the bottom, folding and tucking in the two sides as you tightly wrap the tortilla to the end. Wrap each individually in parchment paper or place in resealable container small enough to keep wraps rolled up.

    By Susan Rossie, RHN

    Article Courtesy of Alive Magazine

  • Traditional Cranberry Sauce

    Traditional Cranberry Sauce

    Traditional Cranberry Sauce

    Welcome to the heartwarming season of Thanksgiving, where the aroma of roasting turkey and the comforting laughter of loved ones fill the air. No Thanksgiving table is complete without the classic accompaniment – cranberry sauce.

    This recipe pays homage to tradition, offering a burst of sweet and tart flavors that perfectly complement the richness of the holiday feast. Join us in crafting a simple yet sublime cranberry sauce that will elevate your Thanksgiving experience.

    Elisa Franco

    Traditional Cranberry Sauce

    As you gather with family and friends around the Thanksgiving table, let this traditional cranberry sauce be the jewel of your feast, bringing a burst of flavor that complements the holiday spirit. The simplicity of this recipe ensures that you spend less time in the kitchen and more time making cherished memories with your loved ones. May your Thanksgiving be filled with gratitude, joy, and the delightful tastes of this timeless cranberry sauce. Happy Thanksgiving!
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    Servings: 8
    Ingredients Method

    Ingredients
      

    • 4 cups fresh cranberries
    • 1 cup sugar or sweetener of choice, such as honey
    • 1.5 cups water
    • zest of one orange
    • 1/4 tsp ground cinnamon

    Method
     

    1. Rinse the cranberries under cold water, removing any stems or debris.
    2. In a medium saucepan, combine the cranberries, sugar, and water. Stir well.
    3. Add the zest of one orange to the saucepan. The citrusy notes will enhance the cranberry flavor.
    4. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens.
    5. Stir in the ground cinnamon for a touch of warmth and spice. Adjust the sugar to your taste preference if needed.
    6. Remove the saucepan from heat and let the cranberry sauce cool to room temperature. It will continue to thicken as it cools.
  • Baked Sweet Potato Fries

    Baked Sweet Potato Fries

    Baked Sweet Potato Fries

    Looking for a healthier alternative to traditional French fries for your Thanksgiving gathering? These Baked Sweet Potato Fries are a tasty and nutritious choice. They’re crispy on the outside and tender on the inside, making them a perfect side dish for the holiday.

    Elisa Franco

    Baked Sweet Potato Fries

    These Baked Sweet Potato Fries are a crowd-pleaser that won't leave you feeling guilty after indulging. Add them to your Thanksgiving menu for a healthier twist on a classic favorite. Your guests will love the crispy, flavorful goodness of these fries!
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 3 large sweet potatoes peeled and cut into fries
    • 2 tblsp olive oil
    • 1 tsp paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp salt flakes
    • 1/4 tsp coarse ground black pepper
    • fresh thyme for garnish

    Method
     

    1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
    2. In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, salt flakes, and black pepper until evenly coated.
    3. Arrange the fries in a single layer on the prepared baking sheet, making sure they are not crowded.
    4. Bake for 20-25 minutes, flipping the fries halfway through, until they are golden brown and crispy.
    5. Garnish with thyme, serve with your favorite dipping sauce.
    6. Enjoy!
  • From the Garden to the Dinner Table

    From the Garden to the Dinner Table

    From the Garden to the Dinner Table

    Simple & spectacular summer recipes

    When it comes to cooking with sun-ripened garden crops, it’s best to keep it simple and let the flavor of your main ingredients shine. Garden-harvested foods are at their peak ripeness and will have more nutrients and flavor than store-bought fruits or vegetables that would have had to be picked early for market.

    Pea, Basil, and Feta Dip

    This dip can be whipped up in a flash and goes perfectly with any array of garden-fresh veggies available this time of year.

    Ingredients:

    8 oz (225 g) feta cheese

    1/4 cup (60 mL) plain Greek yogurt

    1/2 cup (125 mL) blanched fresh green peas, plus extra for garnish

    1/4 cup (60 mL) raw walnuts

    3/4 cup (180 mL) packed basil leaves and tender stems, plus extra for garnish

    1 garlic clove, peeled

    1 lemon

    2 Tbsp (30 mL) olive oil

    Salt, to taste

    Instructions:

    In food processor fitted with steel blade attachment, pulse together feta cheese and yogurt, scraping down bowl as needed, until smooth and creamy. Transfer to large plate, spreading over bottom of plate to cover. Set aside and wipe out food processor.

    To food processor, add peas, walnuts, basil, garlic, zest of half a lemon, juice of whole lemon, and olive oil. Blend, scraping down sides of bowl as needed, until textured but creamy and well combined. Taste and adjust seasoning with salt. Dollop basil mixture over whipped feta, running a knife lightly through mixture to marble the two dips together. Garnish with extra peas and basil leaves, if desired. Serve alongside crackers and vegetables for dipping.

    Serves 6

    Each serving contains: 215 calories; 14 g protein; 15 g total fat (7 g sat. fat); 7 g total carbohydrates (6 g sugars, 1 g fiber); 456 mg sodium

    Carrot, Raspberry, and Olive Tartine

    This lovely open-faced sandwich is at once earthy, bright, briny, and fruity.

    Ingredients:

    3/4 cup (180 mL) fresh raspberries, divided

    3 Tbsp (45 mL) olive oil

    1 large lemon

    1/3 lb (150 g) carrots, about 3 medium carrots

    1/2 cup (125 mL) coarsely chopped flat-leaf parsley leaves

    1/4 cup (60 mL) roughly chopped Castelvetrano olives

    1/3 cup (80 mL) ricotta cheese

    3 slices whole grain country loaf, toasted

    Instructions:

    In medium bowl, smash 1/4 cup (60 mL) raspberries with a fork. Add olive oil and zest and juice of lemon. Whisk until well combined and set aside.

    On large holes of box grater, grate carrots and add to dressing mixture. Gently fold in chopped parsley and olives.

    Divide ricotta cheese, spreading evenly over slices of bread. Generously heap on carrot mixture and top with fresh raspberries. Drizzle over any remaining vinaigrette left in bowl and serve.

    Serves 3

    Each serving contains: 332 calories; 7 g protein; 19 g total fat (4 g sat. fat); 33 g total carbohydrates (5 g sugars, 6 g fiber); 373 mg sodium

    Strawberry Carpaccio

    This simple dessert celebrates the glory that is the summer strawberry.

    Ingredients:

    3/4 lb (340 g) strawberries, washed and hulled, divided

    1/2 tsp (2 mL) orange blossom water

    1 to 2 tsp (5 to 10 mL) honey (optional)

    1/4 cup (60 mL) toasted pistachios, roughly chopped

    2 Tbsp (30 mL) mint leaves

    Edible flower petals, for garnish

    Instructions:

    In blender, add 1/4 lb (113 g) strawberries and orange blossom water. Blend until smooth. Taste and adjust sweetness with honey, if desired. Into small bowl, strain strawberry puree through fine-mesh sieve. Discard any pulp left in sieve and set aside.

    Cut remaining strawberries into thin slices, lengthwise. Arrange them over chilled serving plates in a single layer, slightly overlapping. Drizzle with a few spoonfuls of strawberry puree before garnishing with a scattering of pistachios, mint leaves, and edible flower petals.

    Serves 2

    Each serving contains: 108 calories; 3 g protein; 4 g total fat (0 g sat. fat); 19 g total carbohydrates (12 g sugars, 5 g fiber); 44 mg sodium

    Article courtesy of Alive Magazine

  • Refreshing Watermelon Popsicles

    Refreshing Watermelon Popsicles

    On a hot summer day, nothing beats the sweet, juicy goodness of watermelon.

    Imagine that refreshing flavor transformed into a delightful frozen treat: watermelon popsicles! These vibrant and mouthwatering popsicles are incredibly easy to make and will keep you cool all summer long.

    Bursting with natural sweetness and hydration, they are perfect for both kids and adults alike.

    So let’s dive into this simple yet delicious recipe and get ready to savor the essence of summer in every bite.

    Nicole Catenaro

    Refreshing Watermelon Popsicles

    These delightful watermelon popsicles are a cool and healthy way to beat the summer heat. With just a few simple steps, you can enjoy the refreshing taste of watermelon popsicles! So gather your ingredients, get creative with your molds, and let the sweet flavors of this frozen treat transport you to a sunny paradise. Enjoy!
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 4 cups Fresh watermelon chunks (seedless)
    • 1 tablespoon Freshly squeezed lime juice
    • 1-2 tablespoons Honey or sweetener of choice (optional, adjust to taste)

    Method
     

    1. Start by cutting the watermelon into small chunks, removing any seeds if necessary. Ensure the watermelon is ripe and juicy for the best flavor.
    2. If you're using wooden popsicle sticks, soak them in water for about 10 minutes to prevent them from splintering during freezing.
    3. Place the watermelon chunks into a blender or food processor. Blend until you achieve a smooth and liquid consistency.
    4. Add the freshly squeezed lime juice to the watermelon puree. Lime juice enhances the overall flavor and adds a tangy kick.
    5. Taste the watermelon mixture and assess its sweetness. Depending on the natural sweetness of the watermelon, you may choose to add a little honey or sweetener of choice.
    6. If desired, gradually add the sweetener of your choice, blending again until well combined. Remember, watermelons are already sweet, so add sweeteners sparingly to maintain a balanced taste.
    7. Carefully pour the watermelon mixture into popsicle molds or small paper cups, leaving a little space at the top for expansion during freezing.
    8. Place the popsicles in the freezer and let them set for about 30 minutes to an hour, or until they become partially frozen.
    9. Once partially frozen, insert the popsicle sticks deeper into the molds or cups to secure them in place. This will help the sticks stand straight when the popsicles are fully frozen.
    10. Return the popsicles to the freezer and allow them to freeze completely for about 4-6 hours or overnight.
    11. When ready to enjoy, remove the popsicles from the molds or peel away the paper cups. If the popsicles don't easily release from the molds, run the bottom of the molds under warm water for a few seconds to loosen them.
    12. Serve the watermelon popsicles immediately and relish in the refreshing taste of summer. They are perfect for poolside lounging, backyard barbecues, or simply as a guilt-free dessert.
  • Simply stunning seafood

    Simply stunning seafood

    Simply stunning seafood

    An ocean of opportunities

    Seafood’s variety and versatility presents us with an ocean of delicious opportunities in the kitchen. Try these recipes for simple, flavorful, and diverse preparations.

    Open-Faced Shrimp Sandwich

    The delicate flavor of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup small pink shrimp cooked and peeled
    • ¼ cup finely chopped celery
    • ¼ cup finely chopped green onion
    • ¼ cup finely sliced radish
    • ¼ teaspoon Dijon mustard
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon finely chopped chives
    • Pinch of salt
    • ¼ teaspoon ground pepper
    • 1 cup sunflower or pea shoots
    • 4 butter lettuce leaves
    • 4 slices of whole grain bread

    Method
     

    1. In small bowl, mix all ingredients, except lettuce and bread, together and heap into lettuce cups. Toast bread (if desired) and place lettuce cups on toast.
    2. Enjoy!

    Mussels with Tomato, Saffron, and Fennel

    Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ½ teaspoon saffron threads
    • ½ cup hot (not boiling) water
    • 1 tablespoon olive oil
    • 2 shallots finely sliced
    • 3 garlic cloves peeled and crushed
    • 1 fennel bulb finely sliced, fronds reserved
    • ¼ teaspoon salt
    • ½ cup white wine
    • ½ cup low-sodium vegetable stock
    • 1 14.5-ounce can no-salt-added diced tomatoes
    • 1 pound farmed mussles scrubbed, beards removed
    • 2 tablespoons chopped parsley
    • 1 or 2 lemon wedges for serving

    Method
     

    1. In small bowl or glass, place saffron threads and hot water. Allow saffron “tea” to steep for 20 minutes.
    2. In large stock pot, heat olive oil, shallots, and garlic on medium-low. Cook for 5 minutes, until shallots are soft. Add sliced fennel and salt and cook for 3 to 5 minutes more on medium. Turn heat up to medium-high, while stirring fennel constantly, and add wine. Reduce heat to medium and add saffron tea, vegetable stock, and tomatoes. Cover and simmer for 20 minutes, stirring occasionally. Reduce heat to medium-low if contents of pot begin to boil. After 20 to 25 minutes, broth will be rich and aromatic. With heat on medium, add mussels, cover, and allow to steam for 2 minutes, or until mussel shells open.
    3. Pour broth into large serving bowl and, using slotted spoon, place mussels on top. Garnish with chopped fennel fronds and parsley and serve with crusty bread and lemon wedges.
    4. Enjoy!

    Poached Sablefish and Bok Choy

    For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili.
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 2 cups low-sodium vegetable stock
    • 1 teaspoon tamari
    • 2 tablespoons rice wine vinegar
    • ½ Thai chili finely sliced
    • 1 piece lemongrass cut into 2 inch pieces
    • 1 thumb-sized piece of gingerroot sliced into 5-6 pieces
    • 1 tablespoon sesame oil
    • 2 pieces baby bok choy quartered
    • 2 6-ounce pieces sablefish skin removed
    • 1 tablespoon finely sliced green onions

    Method
     

    1. In medium-sized jug, combine stock, tamari, and vinegar, then add Thai chili, lemongrass, and gingerroot pieces. Set aside.
    2. In 10 inch skillet, heat sesame oil on medium-high. Sear bok choy for 2 minutes, until golden brown on all sides, turning as necessary. Reduce heat to medium and pour in stock mixture. Simmer for 2 minutes. Reduce heat to medium-low so that liquid is at a gentle simmer. Add fish pieces and cook for 5 to 7 minutes, or until sections of sablefish begin to flake apart but pieces remain intact.
    3. With tongs, remove bok choy and place on warmed plates. With slotted spoon or fish spatula, remove sablefish and place atop bok choy on each plate. Spoon a ladleful of cooking stock overtop, sprinkle with green onions, and serve.
    4. Enjoy!

    Article courtesy of Alive Magazine