Lemony White Bean Salad w/ Broccoli

Lemony White Bean Salad with Broccoli

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Recipe courtesy of southernliving.com

Ingredients 

  • 1 (16-oz.) pkg. fresh broccoli florets (7 cups florets)
  • ½ cup plus 1½ Tbsp. olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • ½ teaspoon lemon zest plus ¼ cup fresh juice (from 2 lemons)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 garlic clove, minced
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon honey
  • 1 (15½-oz.) can no-salt-added cannellini beans, drained and rinsed
  • 4 cups baby arugula 
  • 1 cup thinly sliced red onion (from 1 onion)
  • 1 ounce Parmesan cheese, shaved (about ½ cup)

Directions

  1. Preheat oven to 400°F with oven rack 6 inches from heat. Toss together broccoli, 1½ tablespoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl. Spread broccoli in a single layer on a rimmed baking sheet. Roast in oven until just tender, 20 to 25 minutes.

  2. Meanwhile, whisk together lemon zest and juice; parsley; garlic; mustard; vinegar; honey; and remaining ½ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Set aside.

  3. Increase oven temperature to broil; cook broccoli until slightly charred, 1 to 2 minutes. Cool about 5 minutes.

  4. Combine broccoli, beans, baby arugula, and red onion in a large bowl. Toss with dressing; sprinkle with Parmesan.

Broccoli Chicken Casserole

Broccoli Chicken Casserole

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Recipe courtesy of tasteofhome.com

Ingredients 

  • 1 package (6 ounces) chicken stuffing mix
  • 2 cups cubed cooked chicken
  • 1 cup frozen broccoli florets, thawed
  • 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
  • 1 cup shredded cheddar cheese

Directions

  1. Preheat oven to 350°. Prepare stuffing mix according to package directions, using only 1-1/2 cups water.
  2. In large bowl, combine chicken, broccoli and soup; transfer to a greased 11×7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake until heated through, 10-15 minutes longer.
Halloween Roasted Veggies

Halloween Roasted Veggies

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Recipe courtesy of liveeatlearn.com

Ingredients 

  • 2 large sweet potatoes
  • 2 large white potatoes
  • 4 carrots peeled
  • 3 red beets large, medium
  • 2 Tbsp olive oil 30 mL
  • Pinch of salt and pepper
  • 2 Tbsp rosemary
  • ½ bulb garlic cloves separated with skin still on
  • 1 tsp balsamic vinegar 5 mL
  • 1 tsp honey 5 mL, or maple syrup for vegan option

Directions

  1. Parboil: Bring a large pot of water to a boil. Cut sweet potatoes and white potatoes in half, width wise, then drop into the boiling water. Boil for 5 minutes, then remove. Drop whole beets and carrots into the boiling water and cook for 5 minutes.
  2. Cut: Cut the potatoes into ½ inch thick (1 cm) slabs. With a small paring knife or with a cookie cutter, cut jac-o-lantern shapes into the sweet potatoes. Do the same for the white potatoes, cutting them into ghost shapes (I used a straw to cut out the eyes!) Cut beets them into ½ inch thick slabs, then cut out witch’s hat shapes. We’ll call the carrots witch’s fingers and just leave them be.
  3. Bake: Preheat oven to 400 degrees F (204 C). Set veggies on a parchment-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary leaves, and toss to evenly coat. Crush garlic cloves with the flat part of your knife and scatter around the pan. Bake for 1 hour, flipping the vegetables halfway through. When you have 10 minutes left, drizzle balsamic over the beets and honey over the carrots, then return to the oven.
Spinach Artichoke Dip

Gameday Snack: Healthy Spinach Artichoke Dip

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Recipe courtesy of thecleaneatingcloth.com

Ingredients 

  • artichoke hearts
  • spinach
  • greek yogurt
  • cottage cheese (no you can’t even taste it, I swear)
  • shredded mozzarella cheese
  • parmesan cheese
  • pepper, garlic powder + onion powder.

Directions

  1. Once you have your ingredients all laid out mix them together until thoroughly combined.
  2. Then – pour into an 8×8 glass baking dish (or a glass pie plate!) and bake! I used an oval dish I had, but really any dish will work.
  3. (I recommend topping with extra cheese before popping it in the oven, but you don’t have to!)
Honey-Yogurt Berry Salad

Honey-Yogurt Berry Salad

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Recipe courtesy of tasteofhome.com

Ingredients 

  • 1-1/2 cups sliced fresh strawberries
  • 1-1/2 cups fresh raspberries
  • 1-1/2 cups fresh blueberries
  • 1-1/2 cups fresh blackberries
  • 1 cup reduced-fat plain yogurt
  • 1 tablespoon honey
  • 1/4 teaspoon grated orange zest
  • 1 tablespoon orange juice

Directions

  • Place berries in a glass bowl; toss to combine. In a small bowl, mix remaining ingredients. Spoon over berries.
Blueberry Blackberry Tart

Blueberry-Blackberry Rustic Tart

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Recipe courtesy of tasteofhome.com

Ingredients 

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup yellow cornmeal
  • 2/3 cup cold butter, cubed
  • 1/2 cup buttermilk
  • 4 cups fresh blueberries
  • 2 cups fresh blackberries
  • 2/3 cup sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons lemon juice
  • 1 large egg, beaten
  • 2 tablespoons turbinado (washed raw) sugar or coarse sugar
  • Whipped cream, optional

Directions

  • In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight.
  • Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet.
  • In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar.
  • Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.