Green Bean Casserole

If you’re responsible for the green beans this year, here’s a delicious way to prepare them from skinnytaste.com

Ingredients:

• 2 lbs green beans, cut in half, trimmed and washed

For the green bean topping:

• 1 tbsp olive oil

• 1 cup shallots, finely diced

• 1/2 cup seasoned breadcrumbs, or gluten free panko

• 1 tbsp grated Romano or Parmesan cheese

• 1/2 tsp dried thyme, or 1 tsp fresh

For the green bean mixture:

• 1 tbsp olive oil

• 1/3 cup shallots, minced

• 16 oz sliced mushrooms, (I used cremini)

• salt and black pepper, to taste

• 1/4 cup flour, or gluten free flour

• 1 cup reduced sodium chicken broth, or vegetable broth for vegetarian

• 1 cup 2% milk

• 1/4 cup grated Pecorino Romano cheese

Instructions:

1. Boil a large pot of water, add the green beans to the boiling water and blanch for 2 mins (6-8 mins if you like them softer). Drain in a colander and rinse under cold water or an ice bath to stop them from cooking.

2. Make the topping, heat a medium-sized skillet over medium heat.  Add the shallots and sauté about 3-5 mins, stirring occasionally until golden brown.

3. Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 mins, stirring frequently, careful not to burn.

4. Preheat the oven to 375F. Lightly spray a 13 x 9 inch baking dish.

5. Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 mins. Add mushrooms, season with salt and pepper and sauté 6-8 mins, stirring occasionally.

6. Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk.

7. Bring to a low boil, and cook stirring occasionally until thickened, about 3 mins. Stir in grated cheese.

8. Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.

9. Top with toasted breadcrumbs and bake about 30 mins.

Enjoy!

Broccoli Fritters

Here's a fun and easy snack, appetizer, or side dish perfect for your holiday gatherings.

Ingredients:

• 3 cups of broccoli

• 2 cups of water -

• ½ cup cheddar cheese

• 1 egg

• ½ cup flour

• 4 cloves of garlic, minced

• Salt and pepper to taste

• 2 tbsp vegetable oil

Directions:

1. Chop up broccoli and steam with 2 cups of water for 5 minutes or until broccoli is tender. Drain and cool

2. Add cheddar, egg, flour, garlic, salt and pepper and mix well.

3. Put 2 tbsp of vegetable oil into a frying pan.

4. Scope mix and place into pan, shaping fritter. Fry and flip

5. Serve hot with your favorite dipping sauce.

Enjoy!

Tomato Sauce

Check out this simple yet delicious recipe from lexiscleankitchen.com

“This tomato sauce recipe is a labor of love, but SO worth it! Freeze it for later for our chili recipes, gluten free lasagna, Italian-style mini meatloaves, turkey meatballs, and more!⁠

Ingredients:

• 10-11 pounds fresh heirloom tomatoes or any tomatoes of choice

• 1 tablespoon extra-virgin olive oil

• 1 onion diced

• 2 garlic cloves minced

• 2 teaspoons sea salt more to taste

• 2 teaspoons black pepper more to taste

• 1 teaspoon dried basil more to taste

• 1 teaspoon dried oregano more to taste

• Optional: 1 4.5-ounce can tomato paste

• Optional: 1 tablespoon lemon juice 1/4 cup lemon juice if canning!

Instructions:

1. Fill a large pot with water and bring to a boil over high heat. Working in batches, drop the tomatoes in the water for 1 minute. Carefully take tomatoes out and place in a large bowl. Let tomatoes cool. Once cool, carefully peel off skins.

2. Core the tomatoes and place in a food processor or blender. Puree until smooth, or pulse until desired consistency is reached if you want a chunkier sauce. Set aside.

3. In a large pot, heat extra-virgin olive oil over medium-high heat. Add onions and garlic. Sauté until onions are translucent.

4. Add in dried basil, dried oregano, salt, and pepper. Stir for 30 seconds, just until fragrant.

5. Pour in tomato puree and stir well. Bring the mixture to a simmer and let cook for 2 hours, or until thickened and reduced. Add lemon juice if using. Taste and adjust seasoning as desired.

6. Take sauce off heat and cool down to room temperature. Pour into freezer friendly plastic containers and freezer!”

Head over to lexiscleankitchen.com for lots more great recipes!

Enjoy!

Garlic Gochgaru Broccolini

Here’s a simple, yet scrumptions, way to prepare broccolini from IG's @tifflovestofu.

Ingredients:

• 1 bunch of broccolini

• 3-4 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp gochugaru (other kinds of red pepper work as well)

• 3 garlic cloves, minced

• 1/4 lemon

Instructions:

1. Wash broccolini in a bowl of water to clean away any residual dirt. Pat dry with a paper towel or clean kitchen towel.

2. Prep the broccolini by slicing the stalks into bite-sized pieces or slice it down the middle to quicken the cooking time. Mince garlic and slice the lemon into quarters.

3. In a pan, heat up the olive oil. Add the broccolini to the pan and cook for about 5 minutes, mixing it up every minute. Add garlic, more olive oil, a pinch of salt, gochugaru, and black pepper. Cook for about 2 more minutes or until it is lightly charred and displays a deep green color.

4. Transfer to a plate and add the juice of a lemon. Serve immediately and enjoy!

5. Store any leftovers in an airtight container in the refrigerator. Enjoy within 1-2 days.

6. Head over to tifflovestofu.com for lots more great recipes!

Enjoy!

HONEY-CHILI GLAZED SWEET POTATOES WITH WHIPPED RICOTTA & LIME

This mind-boggling, mouth-watering recipe from starinfintefood.com will WOW your friends and family.

For the sweet potatoes:

• 1 1/2-2 lbs sweet potatoes, peeled and cubed

• 1/4 cup unsalted butter

• 1 1/2 tbsp honey

• 3/4 tsp salt

• 3/4 tsp chili powder (i used chipotle)

• 1 tsp garlic powder

• 1 tsp paprika

• 1/2 cup broth

For the ricotta:

• 1 cup ricotta

• Juice of 1 small lime

• 1/2 tbsp lime zest

• 2 tbsp chopped fresh cilantro

• 1/2 tsp salt

For the toppings:

• Chopped fresh cilantro

• Chopped pistachios

• Honey

1. Preheat the oven to 375. 
2. Heat a large sauté pan over medium heat. Add the butter and let it melt, then add the honey and salt and mix together. It will foam up. Add the spices and mix again. 
3. Next, add the sweet potatoes and toss. Cook for about 7-10 minutes, tossing and allowing the outsides to caramelize. 
4. Add the broth, then turn the heat up to medium-high and allow the sweet potatoes to cook for about 7-10 more minutes, tossing every few minutes. When the liquid is cooked off, place the pan in the oven for 30-40 minutes, until they are tender and browned. Be sure to toss as they cook. 
5. While the potatoes roast, make the ricotta. Add all ingredients and mix together. 
6. Spread the ricotta onto a plate, top with the sweet potatoes, cilantro, honey and pistachios.

Enjoy!

Herb and Parmesan Crusted Carrots and Zucchini

Check out this gobble-it-all-up delicious dish from www.walderwellness.com 

It’s healthy, it’s easy, and it’s super yummy.

INGREDIENTS:

• 3 large carrots (about 2 heaping cups chopped)

• 2 medium-large zucchini

• 2 Tbsp olive oil

• 1 tsp dried thyme

• 1 tsp dried basil

• 1 tsp garlic powder

• 1/2 cup freshly grated parmesan (recommend parmigiano-reggiano)

• 1/2 a lemon

• Salt + pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 400F.

2. Meanwhile, peel the carrots and chop into roughly 1/4-inch rounds. Slice the zucchini into approx. 1/2-inch thick rounds – you want the zucchini a bit thicker than the carrots, since they're softer and cook faster.

3. Place chopped veggies onto a large baking sheet. Toss in olive oil, dried thyme, dried basil, and garlic powder until well-coated. Spread in a single layer and sprinkle with HALF of the parmesan.

4. Note: refrain from adding salt at this point. I prefer to add it at the end, or else it draws out too much liquid from the zucchini. This will help make it less soggy!

5. Place baking sheet in the oven for 15 minutes. Remove from oven, toss the veggies, then top with the remainder of the parmesan. Return to oven for another 10-15 minutes, depending on desired doneness.

6. Serve veggies immediately, ensuring to get all the crispy parmesan bits on the serving tray! Season with salt and pepper, then squeeze some fresh lemon juice over top to really make the flavors pop. You may garnish with some fresh basil or parsley, if desired.

Head over to walderwellness.com for lots of other exciting ways to prepare your veggies.

Kabocha

Here’s a simple-to-prepare, super delicious recipe for preparing kabocha squash from IG's @erekav

INGREDIENTS

• 1 kabocha squash

• 2 cups dashi or light chicken broth

• 1 cup mirin

• 2 Tbsp soy sauce

• 3 Tbsp honey

• sea salt and black toasted sesame seeds. White sesame seeds work too - just less dramatic ;)

INSTRUCTIONS

1. Place kabocha pieces into a pan skin side down in one layer. 

2. Cover (don’t drown) with simmering liquid. 

3. Bring to a boil then down to a simmer. 

4. Simmer for about 20 minutes or until tender, but not mushy. 

5. Remove from heat and let the squash sit in the liquid until you serve it.

Head over to @erekav for lots of other great cooking ideas.

Roasted Green Beans

With loads of out-of-this world string beans available, we've been looking for the most delicious ways to prepare them. Here's one way that will blow your taste buds away.

You are going to love this string bean recipe from IG's @slowroasted available at theslowroasteditalian.com

The recipe calls for green beans, but it would also look incredible with a mix of yellow wax and dragon tongue beans!

INGREDIENTS:

• 1 pound fresh green beans, rinsed with ends trimmed

• 1/4 large red onion, sliced very thin

• 4 cloves garlic, peeled and sliced

• 1 cup grape tomatoes, halved

• 1 tablespoon olive oil

• Salt and pepper to taste

• pinch of red pepper flakes

INSTRUCTIONS:

1. Preheat the oven to 425°F.

2. Rinse the green beans and pat dry. Trim the ends from the green beans by lining up several in a row and then cutting the ends off all at once.

3. Place green beans, red onion, sliced garlic, and halved tomatoes on a sheet pan and spread into a single layer. Do not overcrowd.

4. Drizzle olive oil over the top of the vegetables.

5. Sprinkle generously with salt, pepper, and a pinch of red pepper flakes.

6. Toss the vegetables to distribute the oil and seasonings.

7. Roast for about 14 minutes or until the vegetables are beginning to caramelize.

8. Serve immediately

Enjoy!

Zucchini Parmesan

INGREDIENTS:

• 5 medium zucchini (about 2.5 lbs.)

• 2 cloves garlic thinly sliced

• 3 tbsp olive oil (plus 2 tbsp)

• 1 ¾ tsp kosher salt

• 1 ¼ cup jarred tomato sauce with basil (or make your own with our tomatoes and basil)

• ¾ cup panko breadcrumbs

• 2 cups freshly grated parmesan cheese

• ⅓ cup basil leaves, torn or roughly chopped

INSTRUCTIONS:

1. Preheat the oven to 450º

2. Cut zucchini into quarters lengthwise and cut into roughly 2-inch pieces. Place zucchini in a 9x13-inch baking dish. Drizzle with 3 tbsp olive oil.

3. Add garlic slices, season with 1 ½ tsp of salt. Toss to coat.

4. Roast, stirring halfway through, until liquid is evaporated and zucchini is begging to brown (about 35 minutes)

5. In medium bowl, combine panko, 1 cup of parmesan, ¼ tsp salt and 2 tbsp olive oil. Toss well.

6. Sprinkle zucchini with 1 cup of parmesan cheese and toss to coat. Pour tomato sauce over zucchini and mix well.

7. Sprinkle the breadcrumb mixture over the top and return to the oven for 15 mins or until golden brown and bubbly.

8. Remove from oven and let cool for 10 minutes. Sprinkle with basil and serve warm.

Enjoy!

Harvest Bowl with Sweet Potatoes, Kale, and Apples

Here’s an unforgettable and oh-so-delicious way from IG's @sokos.kitchen to prepare sweet potatoes alongside kale and apples.

Here’s her recipe for 4 bowls:

1. Roast the chicken. Place 3 chicken breasts on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with some salt! Bake on 425 for 30 mins.

2. Dice up a large sweet potato. Add this to a parchment lined baking sheet and bake on 425 for 25 mins, or until golden.

3. Next, add 1 cup of wild rice, and 2 cups of water to a saucepan. Bring to a simmer on high heat. Once simmering, turn to low and cover until water is completely gone and rice is cooked (about 8-10 mins)

4. Dice up a large apple, 1/4 cup of almonds, and about 3 cups of kale. Massage the kale in 1 tbsp of olive oil.

5. Whisk together the dressing—1/4 cup of olive oil, 2 tbsp of balsamic glaze, juice of 1/2 a lemon, and 1/4 tsp of salt.

6. Once everything is ready, assemble all the ingredients! And don’t forget a tbsp or 2 of crumbled goat cheese!

Enjoy!