Roasted Beets

Recipe courtesy of loveandlemons.com

Ingredients 

  • 6 medium beetstops removed, scrubbed well
  • Extra-virgin olive oilfor drizzling
  • Sea salt and freshly ground black pepper

Directions

  1. Preheat the oven to 400°F.
  2. Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets.
  3. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. You can hold them under running water and slide the skins off with your hands.
  4. Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve.

Baked Artichoke Hearts with Seasoned Breadcrumbs

Recipe courtesy of sipandfeast.com

Ingredients 

  • 1/4 cup olive oil
  • 3 14 ounce cans artichoke hearts rinsed and drained
  • 3 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes

For seasoned breadcrumbs

  • 1/2 cup plain breadcrumbs
  • 1/2 cup Parmigiano Reggiano grated
  • 1/4 cup parsley minced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 cup dry white wine

Directions

  1. Preheat oven to 375f and set to middle rack. Mix seasoned breadcrumbs ingredients together and set aside.
  2. Mix the minced garlic and olive oil together in a bowl. Spoon half of the garlic oil into a large baking dish and spread it around to evenly distribute.
  3. Next, place the artichoke hearts into the baking dish and top them with the remaining garlic oil. Sprinkle the hot red pepper all over the hearts.
  4. Evenly sprinkle the seasoned breadcrumbs and bake for 15-20 minutes or until hot all the way through and the breadcrumbs have browned. For more color, the artichoke hearts can be broiled for the last 45-60 seconds but watch carefully. Enjoy!

Garlic Roasted Radishes

Recipe courtesy of therealfooddietitians.com

Ingredients 

  • 1 lb. fresh radishes, stems removed, ends trimmed, and halved
  • 1 tablespoon melted ghee, butter, avocado oil or olive oil
  • ½ teaspoon fine salt
  • ⅛ teaspoon black pepper
  • ¼ teaspoon dried parsley, dried chives, or dried dill or mix
  • 2 garlic cloves, finely minced
  • Optional for serving: Ranch dressing for drizzling or garnish of fresh parsley, dill, or chives

Directions

  1. Preheat oven to 425℉.
  2. In a bowl, combine the radishes, cooking fat (ghee, butter or oil), dried herbs, salt, and pepper; toss until the radishes are evenly coated. (Note: don’t add the minced garlic until step 3).
  3. Spread the radishes into a single layer in a large 9×13-inch baking dish.
  4. Bake for 20-25 minutes, tossing every 10 minutes.
  5. After the first 10 minutes of baking, add the minced garlic and toss well. Return the dish to the oven to bake for an additional 10-15 minutes or until the radishes are golden brown and easily pierced with a fork.
  6. If desired, serve with ranch dressing for dipping or drizzling on top and garnish with fresh parsley, dill, or chives.

Roasted Cauliflower

Recipe courtesy of natashaskitchen.com

Ingredients 

  • 1 medium cauliflower, sliced in small florets, or 1/2″ thick steaks
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter, melted
  • ½ tsp garlic powder
  • ½ tsp salt, or to taste
  • ¼ tsp ground paprika
  • ¼ tsp ground black pepper, or to taste

Directions

  1. Preheat the oven to 425˚F and line a baking sheet with parchment paper.
  2. Slice the head of cauliflower into 1/2″ thick steaks, breaking up wedges into even, bite-sized pieces.
  3. Add the cauliflower to the center of the baking sheet. Drizzle with the oil and melted butter and toss to combine.
  4. In a small bowl, combine garlic powder, salt, paprika, and pepper for the seasoning. Sprinkle onto caulliflower and toss to evenly coat.
  5. Spread the cauliflower evenly on the baking sheet and bake at 425˚F for 15-20 minutes, until cauliflower reaches desired crispiness.

Strawberry Oatmeal Bars

Recipe courtesy of wellplated.com

Ingredients 

  • 1 cup old-fashioned rolled oats
  • 3/4 cup white whole wheat flour or substitute all-purpose flour
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter melted
  • 2 cups small-diced strawberries – about 10 ounces, divided
  • 1 teaspoon cornstarch
  • 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
  • 1 tablespoon granulated sugar divided

For the Vanilla Glaze (optional but delicious, especially if you prefer a sweeter bar):

  • 1/2 cup powdered sugar sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon milk

Directions

  1. Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
  2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  5. While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

Loaded Chicken and Potato Casserole

Recipe courtesy of allrecipes.com

Ingredients 

  • Cooking spray
  • 5 large russet potatoes, peeled and chopped
  • 3 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt, divided
  • 6 slices thick-cut bacon
  • 2 cups shredded rotisserie chicken
  • 8 ounces cream cheese, softened.
  • 1 cup water
  • 1/2 cup sliced scallions, plus more for garnish
  • 2 teaspoons hot sauce
  • 8 ounces shredded Mexican cheese, divided
  • 3 tablespoons sour cream, for serving.

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Coat a 9- x 1-inch baking dish with cooking spray.
  2. Combine potatoes, olive oil, garlic powder, onion powder, paprika, black pepper, and 1/2 teaspoon of salt in a large bowl; toss until evenly coated. Transfer to the prepared baking dish.
  3. Bake in the preheated oven until potatoes are golden and fork-tender, 25 to 30 minutes. Set aside.
  4. Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until crisp, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; remove and reserve 1 tablespoon drippings from the skillet. When bacon is cool enough to handle, finely chop, and set aside (about 1/2 cup).
  5. In the same large bowl, combine chicken, cream cheese, water, scallions, hot sauce, 1/4 cup of the bacon pieces, reserved bacon drippings, 1 1/2 cups cheese, and remaining 1/2 teaspoon salt.
  6. Fold chicken mixture into the potatoes in the casserole until well combined. Sprinkle with remaining 1/2 cup shredded cheese.
  7. Bake until cheese is melted, 10 minutes longer.
  8. Set an oven rack about 6 inches from the heat source and switch to the oven’s broiler function. Broil on high for 3 minutes or until cheese is bubbling and brown in spots.
  9. Garnish with remaining bacon (about 1/4 cup) and additional scallions. Serve with sour cream.