Category: Recipes

Ingredients:

4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks

Salt

5 to 6 tablespoons unsalted butter, plus more for serving

3 lightly packed cups chopped kale, cabbage, chard or other leafy green

3 green onions, minced (about 1/2 cup)

1 cup milk or cream

Directions:

Step 1

Boil the potatoes.

Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt and bring to a boil.

Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.

Step 2

Cook the greens and the green onions with butter.

Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens.

Cook the greens for 3–4 minutes, or until they are wilted and have given off some of their water.

Add the green onions and cook 1 minute more.

Step 3

Mash the potatoes with milk or cream and greens.

Pour in the milk or cream, mix well and add the potatoes. Reduce the heat to medium.

Use a fork or potato masher and mash the potatoes, mixing them up with the greens.

Add salt to taste and serve hot, with a knob of butter in the center.

Ingredients:

1 lemon, thinly sliced

4 sprigs fresh rosemary

2 salmon fillets, bones and skin removed

Coarse salt to taste

1 tablespoon olive oil, or as needed

Directions:

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets.

Step 3

Sprinkle salmon with salt, layer with remaining rosemary sprigs and top with remaining lemon slices. Drizzle with olive oil.

Step 4

Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Ingredients:

⅓ cup milk

¼ cup Greek yogurt

¼ cup rolled oats

2 teaspoons honey

2 teaspoons chia seeds

1 teaspoon ground cinnamon

¼ cup fresh blueberries

Directions:

Step 1

Combine milk, yogurt, oats, honey, chia seeds and cinnamon in a 1/2-pint jar with a lid; cover and shake until combined. Fold in blueberries.

Step 2

Cover and refrigerate, 8 hours to overnight.

Ingredients:

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1 package (8 ounces) cream cheese, softened

1/2 cup crumbled feta cheese

2 large eggs, lightly beaten

1/4 cup finely chopped onion

1/4 cup mayonnaise

2 tablespoons snipped fresh dill

3/4 teaspoon seasoned salt

1/4 teaspoon pepper

15 sheets phyllo dough (14×9-inch size)

1/2 cup butter, melted

Optional: tzatziki sauce, lemon wedges and fresh dill sprigs

Directions:

Step 1

Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)

Step 2

Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 inch of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-inch baking pan, seam side down.

Step 3

Cut rolls diagonally into 2-inch pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12–15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs.

Freeze now, bake later

Why wait until the afternoon of your party to start cooking? Simply cover and freeze the unbaked appetizers on a parchment-lined baking sheet until firm. Transfer them to a freezer container and return them to the freezer. To serve, bake the appetizers on a parchment-lined 15x10x1-inch baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.

Ingredients:

4 medium sweet potatoes peeled and cut into 1-inch cubes

1/3 cup cold water

4 tablespoons unsalted butter (half of one stick or 1/4 cup), softened (sub vegan butter to make dairy-free)

1 chipotle pepper finely chopped (more if you want more heat)

3 teaspoons adobo sauce from the can (more/less depending on desired heat level)

1 teaspoon fine sea salt or more to taste

Directions:

Step 1

Place the sweet potatoes in a pot with the cold water.

Step 2

Bring to a boil then cover and reduce heat. The sweet potatoes will become tender with the steam. Simmer for 15 minutes or until sweet potatoes are tender enough to mash. Drain. Let cool slightly.

Step 3

Transfer tender sweet potatoes to a large bowl. Mash sweet potato mixture with a potato masher. Add butter, chipotle pepper, adobo sauce and fine sea salt. Mash until ingredients are well combined.

Step 4

Serve and enjoy!

Ingredients:

2 pkg hummus, appx 2 (10 oz) containers or 2-3 cups homemade

3 cups finely chopped romaine lettuce

2 cups diced tomato

1 cup finely diced bell pepper

1 cup chopped cucumber (peeled and seeded) plus extra to taste

1/4 cup sliced black olives (optional)

1/4 cup Greek yogurt

1/2-1 cup crumbled feta cheese plus extra to taste

1/4 cup chopped green onion

Delish dippers

carrot sticks and/or celery sticks

thinly sliced bell pepper and/or cucumber

fresh pita wedges

pita chips

Directions:

Step 1

Spread hummus in a thin layer on a serving platter.

Step 2

Finely chop all veggies.

Step 3

Add Greek yogurt (or tzatziki sauce) to a piping bag or plastic bag with a corner edge to it. Cut the end of the bag and pipe a spiderweb pattern in the center. Start out with a vertical line down the center followed by an intersecting vertical line. Add diagonal lines (almost like you’re making pie slices), then finish up with the web detail. It may help to look at a photo while you pipe the design.

Step 4

Surround the hummus with the chopped veggies. First the lettuce, then remaining veggies, then a sprinkling of feta and green onion. You can add as many toppings as you’d like.

Step 5

Top with a few creepy plastic spider rings, and your appetizer is complete. Surround with your choice of dippers and enjoy!

Ingredients:

1 pound fingerling potatoes, halved lengthwise

2 tablespoons olive oil

5 garlic cloves, coarsely chopped

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

4 5- to 6-ounce fresh or frozen skinless salmon fillets

2 medium red, yellow and/or orange sweet peppers, cut into rings

2 cups cherry tomatoes

1½ cups chopped fresh parsley (1 bunch)

¼ cup pitted kalamata olives, halved

¼ cup finely snipped fresh oregano or 1 tablespoon dried oregano, crushed

1 lemon

Directions:

Step 1

Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with garlic and 1/8 tsp. of the salt and black pepper; toss to coat. Transfer to a 15×10-inch baking pan; cover with foil. Roast 30 minutes.

Step 2

Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and 1/8 tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat.

Step 3

Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp. salt and black pepper. Spoon sweet pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes.

Step 4

Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.

Ingredients:

1 28-ounce can of whole, peeled tomatoes

1 medium yellow onion, peeled

2-3 large cloves garlic, peeled

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons dried oregano

A handful of fresh basil leaves, packed

Salt and pepper to taste

Directions:

1. Peel the onion and garlic, then crush the garlic and dice the onion.
2. Heat the olive oil in a heavy-bottomed saucepan over medium-high heat. Sauté onion and garlic for 4-5 minutes.
3. Open the can of tomatoes and pour into the pan. Stir in oregano, salt and pepper.
4. Reduce the heat to low and let simmer for about 25-30 minutes, or until liquid is reduced by 1/3 and oil gets separated from the sauce.
5. Remove from the heat and carefully pour sauce into a stand blender, together with the fresh basil. (Do this in batches. Blender should not be more than half full.) Blend until smooth, or until it has reached the desired consistency.
6. Taste and adjust the salt to suit your taste.
7. Serve with your favorite pasta.