Entrée (Main Course)
Portobello Crab Rockefeller
4 portabella mushrooms (medium-size)
6 ounces crab meat (picked over and drained)
3 ounces grated mozzarella cheese
1 tablespoon olive oil
1/4 onion (chopped)
1 clove garlic (chopped, 1 teaspoon)
1/4 cup white wine (optional)
1 cup half and half
6 ounces spinach (rinsed and chopped)
3 tablespoons grated Parmesan cheese
1/4 cup breadcrumbs
freshly ground black pepper
Preheat the oven to 350 degrees F.
Remove the stems from the portobello mushrooms and chop the stems. Set the whole mushroom caps aside.
In a medium heated frying pan add olive oil, onion, garlic, and mushroom stems. Saute until soft, about 3 minutes. Deglaze pan with white wine.
Pour in half-and-half and mix well. Add chopped spinach and cook until soft, about 5 minutes. Shake in grated Parmesan and breadcrumbs. Sauce will thicken when heated through, another few minutes. Remove from heat.
On a baking sheet, or large pan with a grate, arrange mushrooms, cavity-side up. Spoon in enough spinach mixture to fill the portobello mushroom cap. Stack on a couple spoonfuls of crab. Top with mozzarella cheese. Bake for 25 to 30 minutes, checking occasionally to make sure the cheese doesn't burn. Remove mushrooms from the oven and serve warm.
ROASTED RAINBOW CARROT SALAD (WITH CITRUS CUMIN DRESSING)
This dish is like a plate full of skittles…but in carrot form.
Salad: 15 carrots (peeled, trimmed and thinly sliced) 1 avocado, cubed 2 ounces goat cheese, crumbled
Dressing: 1 shallot, minced 2 tangelo oranges 1 lemon 1/3 cup extra virgin olive oil 1/2 teaspoon ground cumin Salt Ground pepper
1. Preheat oven to 375F. Evenly divide sliced carrots between two lined (important!) baking sheets and place in oven for 15 minutes. Remove carrots and let cool on baking sheets. You’ll find them slightly rubbery. This is good. You don’t want a carrot chip salad, ya know?
2. Meanwhile, make the dressing. Place the minced shallots in a small bowl. Squeeze the juice from the oranges and lemon, being sure to catch any seeds. Whisk in extra virgin olive oil. Add cumin and add salt and pepper to taste.
3. To assemble the salad, add the carrots, cubed avocado to a medium bowl. Pour half of the dressing over top and gently toss. Add more and more dressing until it’s to the point of your liking. Divide salad between two plates and crumble goat cheese on top. BOOM! Eat the rainbow.
Sauteed Romaine Lettuce
Prep: 20 mins
Total: 20 mins
3 tablespoons extra-virgin olive oil
1 garlic clove, smashed and peeled
1 small celery stalk, chopped
Pinch of red-pepper flakes
2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes. Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.
SWEET POTATO BANANA BITES
These gluten-free Sweet Potato Banana Bites have just four main ingredients and make a great snack for both kids and adults!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 14-16 mini muffins
1/2 c cooked, mashed sweet potato- purple or orange (approx 1 medium)
1/2 cup mashed banana (approx 1 medium)
1/4 c nut butter
cinnamon, to taste
Optional mix-ins: dark chocolate chips, fruit, chia seeds, etc
Smash the sweet potato and banana together in a small bowl.
Add the peanut butter, eggs and cinnamon & mix well.
Stir in any additional mix-ins and spoon into greased mini muffin tins.
Bake at 375 degrees for 18 minutes.
Entrée (Main Course)
SMOKY SAUSAGE & PEPPERS WITH APPLE
This one-dish, stove-top supper is a perfect weeknight meal. Smoked paprika teams up with fall favorites to recreate a classic.
10m PREP TIME
16m COOK TIME
2 tablespoons olive oil
1 medium onion, cut into thin wedges (1 cup)
1 medium red bell pepper, cut into thin strips (1 cup)
1 tablespoon Organic Smoked Paprika
1 package (13 ounces) apple chicken sausage, cut diagonally in 3/4-inch pieces
1 apple, such as Golden Delicious or Gala, peeled and thinly sliced
1 cup apple cider
1/2 teaspoon Organic Garlic Powder
1/2 teaspoon Organic Thyme Leaves
1/8 teaspoon Organic Cayenne Red Pepper
1 Heat oil in large skillet on medium heat.
Add onions and bell pepper; cook and stir 5 minutes or until onions are softened.
Add paprika; cook and stir 1 minute
2 Stir in remaining ingredients.
Bring to boil. Reduce heat to low; simmer 10 minutes or until apples are tender.
Serve over rice, if desired
Purple Potato Salad
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 6 to 8 servings
2 pounds small purple potatoes
1 purple onion, diced
2 celery stalks, chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon celery seed
1 teaspoon cayenne
1 tablespoon white vinegar
1 lemon, juiced
Salt and pepper, to taste
Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.
Classic Caesar Salad
A great Caesar salad recipe gets its swagger from a great Caesar dressing reci