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 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.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

chocolate almond popcorn

Ingredients

• Servings: 25
• 1 cup white sugar
• 1 cup light corn syrup
• 1/2 cup butter
• 1/4 cup cocoa powder
• 2 teaspoons salt
• 25 cups unsalted popped popcorn
• 3 cups roasted salted almonds

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 200 degrees f (95 degrees c).
• mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. stir until all the popcorn and almonds are coated. spread the chocolate popcorn out several large baking sheets in a single layer.
• bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. allow to cool on the sheet, then transfer into sealed containers.

sweet italian chicken sausage kabobs with orzo brown rice pilaf

Ingredients

• Servings: 5
• for the kabobs:
• 1 (12 ounce) package al fresco® sweet italian chicken sausage fully cooked, sliced on bias 1/2-inch thick
• 1 zucchini squash, sliced into 1/2-inch coins
• 1 red bell pepper, cut into 1-inch chunks
• 1 onion, cut into 1-inch chunks
• extra virgin olive oil cooking spray
• skewers
• for the orzo rice pilaf:
• 1/2 cup white onion, chopped
• 8 ounces white mushrooms, sliced
• 2 cups whole grain brown rice
• 1 1/3 cups low-fat low-sodium chicken broth
• 1/3 cup seedless raisins
• 1/4 cup chopped fresh parsley
• 1/2 cup grated carrots
• 1/8 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 3 ounces orzo pasta, cooked according to package instructions
• 2 cups fresh spinach
• 1/4 cup lightly toasted almonds, sliced*

Recipe

Ready Time: 40 mins


• preheat grill to medium-high.
• for the kabobs, spread the zucchini, red bell pepper and onion chunks on a baking sheet, coat well with the cooking spray, and roast for 10 minutes, cool for 5 minutes.
• thread 5 skewers alternating the roasted vegetables and sliced chicken sausage, set aside.
• in a medium sauce pan, coated with the olive oil spray, saute the chopped onion over medium high heat for 2 minutes. add mushrooms and saute for 4 to 5 minutes.
• add the brown rice, chicken broth and raisins, bring to a boil, and then cover, and reduce heat for 6 - 8 minutes, (check package instructions for best results, rice should be fork tender).
• add the parsley, grated carrot, seasonings and cooked orzo, over low heat to heat through. fold in the baby spinach and toasted almonds.
• grill skewers for 3 to 5 minutes per side and serve immediately over rice pilaf.

Baba Ghanoush

Ingredients

• Servings: 2
• 1 large eggplant
• 1 head garlic
• 1 tablespoon refined olive oil
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 teaspoon splenda® (optional)
• salt and pepper to taste

Recipe

• preheat the oven to 375 degrees f.
• pierce the skin of the eggplant in 6 to 10 places with a knife. this will prevent the eggplant from exploding. place on a roasting pan. place in a 375 degrees f oven and roast for 30 minutes.
• with good knife, cut off the top 1/2 inch of the head of garlic exposing the fleshy tops of most of the cloves. thoroughly coat the garlic with the olive oil and place on the roasting pan next to the eggplant for the last 20 minutes of cooking. remove eggplant and garlic and let cool.
• once the eggplant is cool enough to handle, peel off and discard the skin and place the flesh in a colander and allow it drain for about 10 minutes.
• meanwhile, pull apart the garlic cloves. a simple squeeze at the bottom of each clove should easily render the roasted flesh. set this aside. (you probably won't use all of the roasted garlic for this recipe so store the remainder in a small jar and drizzle olive oil over it. try to use it up within a few days.)
• i prefer to mix this in a food processor but it can be done by hand too. add the eggplant, lemon juice, tahini and about 2 or 3 tsps of the roasted garlic. blend well. taste test and add more garlic if desired as well as some salt and pepper. if the eggplant is a little bitter, then add a tsp of splenda.

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 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.