Roasted Onions

Ingredients

• Servings: 8
• 4 medium unpeeled yellow onions
• 2 tablespoons olive oil
• salt and fresh ground pepper
• balsamic vinegar (optional)

Recipe

• adjust oven rack to lowest position; heat to 425 degrees.
• cut onions in half; toss with oil and a generous sprinkle of salt and pepper. place, cut-side down, on a lipped cookie sheet.
• roast until tender and cut surfaces are golden brown, 25 to 30 minutes. adjust seasonings; drizzle with balsamic vinegar.

Simple Whole Roasted Chicken

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 (4 pound) whole chicken
• 5 cloves garlic, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• in a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. rub the chicken with the mixture. cover chicken, and place in the refrigerator for 24 hours.
• preheat oven to 500 degrees f (260 degrees c).
• stuff the chicken cavity with the garlic. place the chicken, breast side down, on a rack in a roasting pan.
• roast 15 minutes in the preheated oven. reduce heat to 450 degrees f (230 degrees c), and continue roasting 15 minutes. baste chicken with pan drippings, reduce heat to 425 degrees f (220 degrees c), and continue roasting 30 minutes, to an internal temperature of 180 degrees f (85 degrees c). let stand 20 minutes before serving.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Shrimp Nicholas

Ingredients

• Servings: 10
• 24 medium shrimp, peeled and butterflied
• 4 ounces fresh mozzarella cheese, cut into strips
• 12 thin slices prosciutto
• 1 jarred roasted red pepper, drained and cut into strips
• 1/2 cup all-purpose flour
• 1 egg
• 2 tablespoons water
• 1 pinch salt
• 1 cup panko bread crumbs
• vegetable oil for deep-frying

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• lay out the shrimp on a clean surface so the two halves are spread open like a book. place a strip of mozzarella cheese in the center, then a strip of roasted pepper. close the shrimp and wrap each one with a slice of prosciutto.
• place the flour in a small dish. in a separate dish, whisk together the egg, water and salt with a fork. place the panko crumbs in a third dish. heat the oil in a large skillet over medium to medium-high heat or until it reaches 375 degrees f (190 degrees c). dip the wrapped shrimp in flour to coat, then dip in the egg mixture. roll in the panko crumbs until evenly coated.
• fry the shrimp in the hot oil until golden brown and cheese is melting, about 1 minute per side. remove with a slotted spoon and drain on paper towels before serving.

Stuffed Peppers With Quinoa

Ingredients

• Servings: 6
• 3 red bell peppers, sliced lengthwise
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (16 ounce) can diced tomatoes, drained and juice reserved
• 1 cup chicken broth
• 3/4 cup quinoa
• 1/2 carrot, grated
• 1 (14 ounce) can black beans, rinsed and drained
• 1 (6 ounce) package fresh spinach, or more to taste
• 1/2 cup shredded mexican cheese blend

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13-inch baking dish and arrange red bell peppers in dish.
• roast peppers in the preheated oven until tender, about 30 minutes.
• heat olive oil in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. add garlic, cumin, salt, and black pepper to onion; cook and stir until fragrant, about 1 minute more.
• mix tomatoes, chicken broth, quinoa, and carrot into onion mixture; cook until quinoa is tender, about 12 minutes. stir black beans and spinach into quinoa mixture, adding reserved tomato juice if mixture is dry. spoon quinoa mixture into roasted red peppers and top with mexican cheese blend.
• bake in the oven until cheese is melted, about 15 minutes.

Spiced Sweet Roasted Red Pepper Hummus

Ingredients

• Servings: 8
• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. make sure to scrape the mixture off the sides of the food processor or blender in between pulses. transfer to a serving bowl and refrigerate for at least 1 hour. (the hummus can be made up to 3 days ahead and refrigerated. return to room temperature before serving.)
• sprinkle the hummus with the chopped parsley before serving.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Steamed Green Beans With Roasted Tomatoes

Ingredients

• Servings: 6
• 4 cups tomatoes, cut into 1-inch pieces
• 1 whole head garlic, cloves separated and peeled
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds fresh green beans, trimmed

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• mix tomatoes, garlic cloves, salt, pepper, and olive oil in a large bowl; spread into a 9x13-inch baking dish.
• roast tomatoes in the preheated oven until they are lightly flecked with brown spots and the garlic cloves are tender, about 45 minutes; remove from oven after 20 minutes and mash lightly with a spatula.
• about 5 minutes before tomatoes are done, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add green beans, cover, and steam until just tender, about 5 minutes. place steamed green beans into a serving dish and combine with roasted tomatoes to serve.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Baked Mushrooms And Potatoes With Spinach

Ingredients

• Servings: 4
• 1 pound new potatoes, halved
• 2 tablespoons olive oil
• 1/2 pound portobello mushrooms
• 6 cloves unpeeled garlic
• 2 tablespoons chopped fresh thyme
• 1 tablespoon olive oil
• kosher salt and ground black pepper to taste
• 1/4 pound cherry tomatoes
• 2 tablespoons toasted pine nuts
• 1/4 pound spinach, thinly sliced

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 425 degrees f (220 degrees c).
• place new potatoes in a shallow roasting pan; drizzle with 2 tablespoons of olive oil. roast for 15 minutes, turning once.
• add portobello mushrooms, placing stem sides up, and garlic cloves to pan. sprinkle with chopped thyme. drizzle with 1 tablespoon olive oil and season with kosher salt and black pepper. return to oven; cook 5 minutes.
• remove pan from oven and add cherry tomatoes. return to oven; cook until mushrooms are softened, about 5 more minutes.
• scatter pine nuts over potatoes and mushrooms. serve with sliced spinach.

Roasted Romanesco

Ingredients

• Servings: 4
• 1 head romanesco (also known as romanesque cauliflower or romanesco broccoli), cut into bite-size pieces
• 1 tablespoon olive oil, or more to taste
• salt to taste
• 2 grinds fresh black pepper
• 1 pinch garlic powder
• 1 pinch paprika

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil.
• spread romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
• roast in the preheated oven until tender, 15 to 20 minutes.

Roasted Vegetable Medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots onto the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Spiced Sweet Roasted Red Pepper Hummus

Ingredients

• Servings: 8
• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. make sure to scrape the mixture off the sides of the food processor or blender in between pulses. transfer to a serving bowl and refrigerate for at least 1 hour. (the hummus can be made up to 3 days ahead and refrigerated. return to room temperature before serving.)
• sprinkle the hummus with the chopped parsley before serving.

Miso Oatmeal Bowl

Ingredients

• Servings: 1
• 1 cup water
• 1/2 cup rolled oats
• 1 teaspoon miso paste, or to taste
• 1/4 cup fresh spinach, or to taste
• 10 walnut halves
• 2 tablespoons chopped roasted seaweed, or to taste (optional)
• 1/2 avocado - peeled, pitted, and cubed

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• bring water to a boil in a saucepan; add oats and miso paste. cook for about 1 minute. add spinach, walnuts, and seaweed to oat mixture; cook, stirring occasionally, until oatmeal is desired consistency, about 5 minutes.
• pour oatmeal into a bowl and top with avocado.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Roasted Chickpea Salad

Ingredients

• Servings: 4
• 1 spanish onion, finely chopped
• 1 (16 ounce) package bella mushrooms, sliced into thirds
• 1 orange bell pepper, diced
• 1 (16 ounce) can chickpeas (garbanzo beans), drained
• 2 tablespoons hungarian hot paprika
• 1 tablespoon dried oregano
• sea salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 425 degrees f (220 degrees c).
• cook and stir onion, mushrooms, and bell pepper in a nonstick skillet over medium heat until just slightly tender, 5 to 10 minutes. discard any excess water from vegetables. transfer vegetables to a 2-quart casserole dish. add garbanzo beans, paprika, oregano, and salt; stir to coat.
• bake in the preheated oven until vegetables are tender, about 15 minutes.

Roasted Chickpea Salad

Ingredients

• Servings: 4
• 1 spanish onion, finely chopped
• 1 (16 ounce) package bella mushrooms, sliced into thirds
• 1 orange bell pepper, diced
• 1 (16 ounce) can chickpeas (garbanzo beans), drained
• 2 tablespoons hungarian hot paprika
• 1 tablespoon dried oregano
• sea salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 425 degrees f (220 degrees c).
• cook and stir onion, mushrooms, and bell pepper in a nonstick skillet over medium heat until just slightly tender, 5 to 10 minutes. discard any excess water from vegetables. transfer vegetables to a 2-quart casserole dish. add garbanzo beans, paprika, oregano, and salt; stir to coat.
• bake in the preheated oven until vegetables are tender, about 15 minutes.

Dijon Roasted Cauliflower

Ingredients

• Servings: 4
• 2 tablespoons dijon mustard
• 3 tablespoons vegetable oil
• 1 shallot, minced
• 2 cloves garlic, minced, or more to taste
• 1 large head cauliflower, cut into florets
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• put mustard in a large bowl. slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. add cauliflower to the mustard sauce and stir to coat. pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
• bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

Algerian Flafla (bell Pepper Salad)

Ingredients

• Servings: 4
• 3 green bell peppers
• 1 tablespoon olive oil
• 1 tablespoon finely chopped red onion
• 1 clove garlic, minced
• salt and pepper to taste
• 1 roma (plum) tomato, diced

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat an oven to 450 degrees f (230 degrees c). place the whole peppers on aluminum foil. bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
• remove peppers from the oven and set aside to cool for 10 minutes. peel off the skin and remove the stem and seeds. chop the roasted peppers into half-inch pieces.
• heat the olive oil in a skillet over medium heat. stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. add the garlic, salt, and pepper; stir in the chopped peppers and tomato. cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Spiced Sweet Roasted Red Pepper Hummus

Ingredients

• Servings: 8
• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• in an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. make sure to scrape the mixture off the sides of the food processor or blender in between pulses. transfer to a serving bowl and refrigerate for at least 1 hour. (the hummus can be made up to 3 days ahead and refrigerated. return to room temperature before serving.)
• sprinkle the hummus with the chopped parsley before serving.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Dijon Roasted Cauliflower

Ingredients

• Servings: 4
• 2 tablespoons dijon mustard
• 3 tablespoons vegetable oil
• 1 shallot, minced
• 2 cloves garlic, minced, or more to taste
• 1 large head cauliflower, cut into florets
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• put mustard in a large bowl. slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. add cauliflower to the mustard sauce and stir to coat. pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
• bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Algerian Flafla (bell Pepper Salad)

Ingredients

• Servings: 4
• 3 green bell peppers
• 1 tablespoon olive oil
• 1 tablespoon finely chopped red onion
• 1 clove garlic, minced
• salt and pepper to taste
• 1 roma (plum) tomato, diced

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat an oven to 450 degrees f (230 degrees c). place the whole peppers on aluminum foil. bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
• remove peppers from the oven and set aside to cool for 10 minutes. peel off the skin and remove the stem and seeds. chop the roasted peppers into half-inch pieces.
• heat the olive oil in a skillet over medium heat. stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. add the garlic, salt, and pepper; stir in the chopped peppers and tomato. cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

Miso Oatmeal Bowl

Ingredients

• Servings: 1
• 1 cup water
• 1/2 cup rolled oats
• 1 teaspoon miso paste, or to taste
• 1/4 cup fresh spinach, or to taste
• 10 walnut halves
• 2 tablespoons chopped roasted seaweed, or to taste (optional)
• 1/2 avocado - peeled, pitted, and cubed

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• bring water to a boil in a saucepan; add oats and miso paste. cook for about 1 minute. add spinach, walnuts, and seaweed to oat mixture; cook, stirring occasionally, until oatmeal is desired consistency, about 5 minutes.
• pour oatmeal into a bowl and top with avocado.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Simple Classic Roasted Turkey

Ingredients

• Servings: 12
• 1 (10 pound) whole turkey, neck and giblets optional
• salt and ground black pepper to taste
• 1/3 cup water, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• preheat oven to 275 degrees f (135 degrees c).
• season turkey with salt and pepper and place, breast-side down, in a roaster; add neck and giblets. pour water into pan.
• bake in the preheated oven, basting as needed, until no longer pink at the bone and the juices run clear, about 6 hours. an instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees f (74 degrees c). continue to roast until meat falls off the bone if desired.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Simple Classic Roasted Turkey

Ingredients

• Servings: 12
• 1 (10 pound) whole turkey, neck and giblets optional
• salt and ground black pepper to taste
• 1/3 cup water, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• preheat oven to 275 degrees f (135 degrees c).
• season turkey with salt and pepper and place, breast-side down, in a roaster; add neck and giblets. pour water into pan.
• bake in the preheated oven, basting as needed, until no longer pink at the bone and the juices run clear, about 6 hours. an instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees f (74 degrees c). continue to roast until meat falls off the bone if desired.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Taffy Apple Salad

Ingredients

• Servings: 8
• 1 (15 ounce) can pineapple chunks - drained with juice reserved
• 2 1/2 cups miniature marshmallows
• 1 egg, beaten
• 1 tablespoon all-purpose flour
• 1 1/2 tablespoons distilled vinegar
• 1/2 cup sugar
• 1 1/2 cups roasted spanish peanuts
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 tart apples - peeled, cored and chopped

Recipe

• combine the pineapple chunks and marshmallows. mix together, cover and refrigerate overnight.
• in a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. cook and stir sauce until thickened. transfer to a medium sized bowl, cover and refrigerate overnight.
• in a large bowl, blend together the marshmallow mix and sauce. stir in the peanuts, whipped topping and apples. refrigerate until serving time.

Roasted Vegetable Medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots onto the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

Roasted Vegetable Medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots onto the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

Beer Nut Cookies

Ingredients

• Servings: 55
• 1 cup shortening
• 1/2 cup sugar
• 1 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups beer nut mix

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream the shortening and the sugar until light. add the eggs (room temperature) and the vanilla and mix well. combine the flour, salt, and baking soda. add this to the creamed mixture. stir in the nuts.
• drop about 2 teaspoons per each cookies onto greased cookie sheets. bake for about 11 minutes, or until firm. cool for about 3 minutes on the sheet and then remove to cool.

Beer Nut Cookies

Ingredients

• Servings: 55
• 1 cup shortening
• 1/2 cup sugar
• 1 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups beer nut mix

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream the shortening and the sugar until light. add the eggs (room temperature) and the vanilla and mix well. combine the flour, salt, and baking soda. add this to the creamed mixture. stir in the nuts.
• drop about 2 teaspoons per each cookies onto greased cookie sheets. bake for about 11 minutes, or until firm. cool for about 3 minutes on the sheet and then remove to cool.

Taffy Apple Salad

Ingredients

• Servings: 8
• 1 (15 ounce) can pineapple chunks - drained with juice reserved
• 2 1/2 cups miniature marshmallows
• 1 egg, beaten
• 1 tablespoon all-purpose flour
• 1 1/2 tablespoons distilled vinegar
• 1/2 cup sugar
• 1 1/2 cups roasted spanish peanuts
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 tart apples - peeled, cored and chopped

Recipe

• combine the pineapple chunks and marshmallows. mix together, cover and refrigerate overnight.
• in a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. cook and stir sauce until thickened. transfer to a medium sized bowl, cover and refrigerate overnight.
• in a large bowl, blend together the marshmallow mix and sauce. stir in the peanuts, whipped topping and apples. refrigerate until serving time.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Winter Root Vegetables

Ingredients

• Servings: 60
• 5 pounds rutabaga, peeled and cut into 2x1/2 inch pieces
• 5 pounds parsnips, peeled and cut into 2x1/2 inch pieces
• 5 pounds carrots, peeled and cut into 2x1/2 inch pieces
• 3/4 teaspoon salt
• 1 1/4 cups vegetable oil
• 1/4 cup dried basil
• salt and ground black pepper to taste
• 1 1/4 cups chopped fresh parsley

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• place the rutabaga in a pan and cover with water. add 1/4 teaspoon of salt. bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. drain well, and cool completely. repeat steps to cook the parsnips and carrots.
• place completely cooled vegetables in resealable freezer bags. refrigerate for 1 to 2 days, or freeze up to 1 month. to thaw the vegetables, refrigerate overnight and drain.
• preheat oven to 425 degrees f (220 degrees c).
• pour the vegetable oil into a rimmed baking dish. place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. place the pan in preheated oven to heat for 5 minutes. add the vegetables and toss to coat with the oil.
• roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. sprinkle with parsley before serving.

Roasted Butternut Squash, Garlic, And Apple Soup

Ingredients

• Servings: 8
• 1 butternut squash, halved lengthwise and seeded
• 1 large carrot, cut into large chunks
• 1 sweet potato, cut into large chunks
• 1 head garlic
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon dried rosemary
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 2 stalks celery, chopped
• 1 onion, chopped
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cayenne pepper
• 2 granny smith apples - peeled, cored, and sliced
• 4 cups vegetable broth
• 1 cup apple cider

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper.
• arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
• roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. set aside to cool.
• use a spoon to remove flesh of squash from skin. cut carrot and sweet potato into small pieces. squeeze roasted garlic from skin.
• heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
• pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
• stir squash, carrot, sweet potato, and garlic to the pot. blend soup with an immersion blender until smooth.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Roasted Butternut Squash, Garlic, And Apple Soup

Ingredients

• Servings: 8
• 1 butternut squash, halved lengthwise and seeded
• 1 large carrot, cut into large chunks
• 1 sweet potato, cut into large chunks
• 1 head garlic
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon dried rosemary
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 2 stalks celery, chopped
• 1 onion, chopped
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cayenne pepper
• 2 granny smith apples - peeled, cored, and sliced
• 4 cups vegetable broth
• 1 cup apple cider

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper.
• arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
• roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. set aside to cool.
• use a spoon to remove flesh of squash from skin. cut carrot and sweet potato into small pieces. squeeze roasted garlic from skin.
• heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
• pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
• stir squash, carrot, sweet potato, and garlic to the pot. blend soup with an immersion blender until smooth.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Winter Root Vegetables

Ingredients

• Servings: 60
• 5 pounds rutabaga, peeled and cut into 2x1/2 inch pieces
• 5 pounds parsnips, peeled and cut into 2x1/2 inch pieces
• 5 pounds carrots, peeled and cut into 2x1/2 inch pieces
• 3/4 teaspoon salt
• 1 1/4 cups vegetable oil
• 1/4 cup dried basil
• salt and ground black pepper to taste
• 1 1/4 cups chopped fresh parsley

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• place the rutabaga in a pan and cover with water. add 1/4 teaspoon of salt. bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. drain well, and cool completely. repeat steps to cook the parsnips and carrots.
• place completely cooled vegetables in resealable freezer bags. refrigerate for 1 to 2 days, or freeze up to 1 month. to thaw the vegetables, refrigerate overnight and drain.
• preheat oven to 425 degrees f (220 degrees c).
• pour the vegetable oil into a rimmed baking dish. place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. place the pan in preheated oven to heat for 5 minutes. add the vegetables and toss to coat with the oil.
• roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. sprinkle with parsley before serving.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Vegetable Medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots onto the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

Roasted Brussels Sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour onto a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Beer Nut Cookies

Ingredients

• Servings: 55
• 1 cup shortening
• 1/2 cup sugar
• 1 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups beer nut mix

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream the shortening and the sugar until light. add the eggs (room temperature) and the vanilla and mix well. combine the flour, salt, and baking soda. add this to the creamed mixture. stir in the nuts.
• drop about 2 teaspoons per each cookies onto greased cookie sheets. bake for about 11 minutes, or until firm. cool for about 3 minutes on the sheet and then remove to cool.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Roasted Butternut Squash, Garlic, And Apple Soup

Ingredients

• Servings: 8
• 1 butternut squash, halved lengthwise and seeded
• 1 large carrot, cut into large chunks
• 1 sweet potato, cut into large chunks
• 1 head garlic
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon dried rosemary
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 2 stalks celery, chopped
• 1 onion, chopped
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cayenne pepper
• 2 granny smith apples - peeled, cored, and sliced
• 4 cups vegetable broth
• 1 cup apple cider

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper.
• arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
• roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. set aside to cool.
• use a spoon to remove flesh of squash from skin. cut carrot and sweet potato into small pieces. squeeze roasted garlic from skin.
• heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
• pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
• stir squash, carrot, sweet potato, and garlic to the pot. blend soup with an immersion blender until smooth.