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Sour Cream & Apricot Scones
Imagine waking up on a chilly morning and beginning the day with a tender scone and a cup of tea. Not too sweet, this scone is studded with apricots and is even better slathered with some berry jam or lightly whipped cream. Yield: Makes 8 scones Ingredients: 2 cups all-purpose flour 1/4 cup light brown
Apple Soy Cake
Ingredients 1 (12.3-ounce) package firm silken tofu 1 cup soybean (vegetable) oil 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 cups sugar 1/2 soy flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon ground cloves 1/2 teaspoon salt 4 cups Golden Delicious apples, peeled, cored, chopped 1 cup walnut halves
Chicken and Escarole Soup with Lemon
Chicken and Escarole Soup with Lemon Ingredients: 2 tablespoons extra virgin olive oil 2 leeks (white and light green parts), sliced into ¼-inch thick half moons 3 carrots, cut into ½-inch pieces 2 ribs celery, cut into ½-inch pieces 2 cloves garlic, chopped 14.5-ounce can diced tomatoes ¾ teaspoon kosher salt ¼ teaspoon freshly ground
Mexican Meatball Soup (Albondigas)
Mexican Meatball Soup (Albondigas) Ingredients: 1 lb. ground sirloin or lean ground beef 2 Tbsp. long-grain white rice 1 large egg 1/4 cup fresh oregano 1 3/4 tsp. salt 1 tsp. black pepper 1 tsp. olive oil 1 cup onion, diced 1 cup red bell pepper, cored, seeded, and diced 4 cloves garlic, minced 8
Winter Squash Rice Bake
Ingredients: 1 pound ground turkey 1/4 cup water 1 pound butternut squash, peeled, seeded, chopped 2 cups brown rice, cooked 1 28-ounce can low-sodium diced tomatoes 1/2 teaspoon salt 1/2 cup reduced fat Provolone cheese, shredded 2 teaspoons Parmesan cheese, shredded Directions: Preheat oven to 350°F. Coat a 9-inch x 9-inch baking dish with cooking
Red Beans and Rice
Ingredients: 1 cup uncooked brown rice 2 teaspoons vegetable oil 2 cloves garlic (peeled and minced) 1 small yellow onion (chopped) 1 bell pepper (cored, seeded, and chopped) 1 ounce water 1 fresh tomato (coarsely chopped) 1/2 teaspoon salt 1/8 teaspoon ground cumin 2 cans 15.5 ounce low-sodium red kidney beans (drained and rinsed) 1
Cinnamon Cucumber Rings
Ingredients: 1 gallon large cucumbers, sliced 1/4-inch thick and seeded to form rings 1 cup lime Water to cover 1 teaspoon red food coloring 1 teaspoon alum 1 cup white vinegar Red hot sauce: 2 cups vinegar 2 cups water 7 cups sugar 1 cup red hot candies 4 sticks cinnamon Directions: Add lime to
Air-Fried Brussels Sprouts
Air-Fried Brussels Sprouts Submitted by: Jordan Roberts, COO Ingredients: 1 lb. Brussels sprouts, cleaned, stems trimmed but intact, halved 1 Bartlett pear, cored, unpeeled, cut into small cubes 4 thick-cut bacon slices, cut into small pieces (reserve fat after frying) Sauce Ingredients: 2 Tbsp. maple syrup 2 Tbsp. Dijon mustard 2 tsp. apple cider vinegar
Roasted Italian Vegetable Pasta Salad
Roasted Italian Vegetable Pasta Salad Ingredients: 1 lb. cherry tomatoes, halved 1 med. zucchini, quartered and cut into ½-inch cubes 1 med. summer squash, quartered and cut into ½-inch cubes 1 shallot, minced 1 fennel bulb, cut into ½-inch slices and diced 1 small red bell pepper, seeded and cut into ¾-inch cubes 1 garlic
Apple Pandowdy
Apple Pandowdy Ingredients: 3 lbs. Granny Smith or other tart apple (firm) 2 Tbsp. lemon juice (fresh) 1/3 cup brown sugar (packed) 1/4 cup stevia 1 1/2 cup all-purpose flour (divided) 1 tsp. ground cinnamon (ground) 1 1/2 Tbsp. sugar 1 Tbsp. stevia 1 tsp. baking powder 1/4 tsp. salt 1 egg 1 Tbsp. butter
