Potato Gratin With Gruyere and Fresh Rosemary

Ingredients to Serve 10 1.5 to 2 lbs Yukon Gold potatoes 1.5 sweet potatoes Butter, for baking dish 2.5 cups shredded Gruyere cheese (10 oz.) 1.5 Tbsp minced fresh rosemary, plus sprigs for garnish Kosher salt, to taste Freshly ground black pepper, to taste 1 cup heavy cream 1-2 cloves garlic, minced Directions Preheat ovenContinue reading “Potato Gratin With Gruyere and Fresh Rosemary”

Baked Polenta with Mushrooms and Spinach

INGREDIENTS 1 1/2 cups Polenta (dry) 4 1/2 cups Water 1/2 cup Parmesan Cheese, grated 4 cups Mushrooms, thinly sliced 3 cups Baby Spinach, stems removed 1 1/2 cups Fontina Cheese, grated [or Gruyere] 3 tbsp Olive Oil 3/4 tsp Sage (dried) 1 1/2 tsp Salt 1/2 tsp Pepper, ground 1 tbsp Butter DIRECTIONS 1.) Heat oven to 350 degrees. In medium saucepan, bring 4 1/2Continue reading “Baked Polenta with Mushrooms and Spinach”

Brie, Grape, and Arugula Salad

Serves 2 Dressing 1 tablespoon balsamic vinegar Squeeze of agave nectar Extra virgin olive oil Maldon or other flaky salt Freshly ground black pepper Salad ½ cup pine nuts Large handful baby arugula Leaves from 3 fresh tarragon sprigs Leaves from 3 fresh dill sprigs 1 ½ cups seedless grapes, quartered 4 to 5 ouncesContinue reading “Brie, Grape, and Arugula Salad”

Instant Pot Black Beans and Rice

Yield: 6 servings (1.5 cups each) Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes This healthy instant pot recipe is made with brown rice, dry black beans and taco seasonings in under an hour. Ingredients Base Recipe for Rice and Beans 1 and 1/2 cups brown rice, rinsed 1 and 1/2Continue reading “Instant Pot Black Beans and Rice”

Savory Olive Tapendnade Vegetarian Palmiers

Defrost and lightly roll out one sheet of commercial Puff Pastry on a flat surface. Spread a generous amount of prepared Olive Tapenade over the pastry, approximately one quarter inch thick. (Trader Joe’s Olive Tapenade with Kalamata & Chalkidiki Olives is recommended.) Beginning with the long edge of the pastry on one side, roll itContinue reading “Savory Olive Tapendnade Vegetarian Palmiers”

Cheesy Broccoli

Ingredient 4 stalks broccoli typically two packaged bunches 4 cups shredded cheddar cheese divided 2 cups crushed wheat crackers divided 2 tablespoons mayonnaise Instructions Preheat the oven to 350 F. Cut the broccoli florets off the stalks. If any of the florets are much larger than the others, cut them so they’re all pretty muchContinue reading “Cheesy Broccoli”

Brussels Sprouts with White Beans and Pecorino

Makes 8 servings 8 tablespoons extra-virgin olive oil, divided(less needed if cooking only one pound of Brussel sprouts) 2 pounds Brussel sprouts, trimmed, cut in half lengthwise (We use one pound) 6 garlic cloves, chopped 1 cup low-sodium chicken broth 1- 15-ounce can cannellini (white kidney beans), drained 2 tablespoons (1/4 stick) butter 1 cupContinue reading “Brussels Sprouts with White Beans and Pecorino”

Baked Tofu Sticks

Makes  12 sticks Sticks 1 cake firm tofu ( 16 ounces) . drained and pressed 3 tablespoons soy sauce 1 tablespoon  rice vinegar 1  garlic clove, minced  or  pressed 1 cup whole  wheat  bread crumbs 2 tablespoons  minced fresh parsley 1 teaspoon paprika 1/2 teaspoon salt 1.5 teaspoon ground black pepper pinch of cayenne, toContinue reading “Baked Tofu Sticks”

Vegan Mac n Cheez

Makes 8 Servings Make 8 servings   2 cups cashews rinsed or soaked 2 hours 1 lb box shells or macaroni ¼ cup nutritional yeast 1 tsp Himalayan sea salt ½ garlic powder 1 tsp ground mustard 1 tsp turmeric 3 Tbsps lemon juice ¾ cup water Sprinkle paprika Directions Boil pasta according to directionsContinue reading “Vegan Mac n Cheez”

Knoor’s Spinach Dip

Make 4 cups 1 box (10oz) frozen chopped spinach (defrost/squeezed dry) 1 16oz sour cream or plain yogurt 1 cup mayonnaise 1 pkg. Knoor’s Vegetable Recipe Mix 1 can (8 0z) water chestnuts – drained and chopped 3 green onions – chopped Combine all ingredients and chill about 2 hours. Serve with favorite veggies orContinue reading “Knoor’s Spinach Dip”