Sancocho (Chicken and Root Vegetable Soup)

Recipe sourced from saveur.com Serves 6-8 Ingredients: 2 Tbsp. canola oil 3 cloves garlic, crushed 1 large yellow onion, minced 1 plum tomato, cored, seeded and finely chopped 10 cups chicken stock 8 sprigs cilantro 8 skinless chicken thighs 8 oz. red potatoes, peeled...

Vegan Lentil Soup

Recipe found on marthastewart.com Makes 4 servings Ingredients: 1 cup dried French lentils 4 cups chopped broccoli rabe 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 cup chopped shallot 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 teaspoon...

Buttercup Salsa Cheese Dip

Ingredients:   1 medium to large buttercup squash (~6″ diameter)   8 – 12 oz. cheese (Nicci recommends closer to 12 oz. of cheddar and mozzarella mix or 4 cheese blend)   1 16 oz. jar (or 16 oz. homemade) of salsa   Directions:  ...

Maple-Glazed Carrots

Recipe found on finecooking.com Serves 4 as a side Ingredients: Kosher salt 1 lb. carrots, peeled and cut on a slight diagonal into 1/4″ thick slices (about 3-1/2 cups) 2 Tbs. unsalted butter 2 Tbs. pure maple syrup 1 Tbs. fresh lemon juice 1 Tbs. coarsely...

Sweet Potato Casserole

Recipe found on eatingwell.com Ingredients: 2 ½ lbs. sweet potatoes (3 medium), peeled and cut into 2″ chunks 2 large eggs 1 Tbsp. canola oil 1 Tbsp. honey ½ cup low-fat milk 2 tsp. freshly grated orange zest 1 tsp. vanilla extract ½ tsp. salt ½ cup whole-wheat...

Red Cabbage Slaw with Cranberry Dressing

Recipe found on marthastewart.com Ingredients: 1 small shallot, quartered 3/4 cup fresh cranberries 1 Tbsp. plus 1 tsp. pure maple syrup 1 Tbsp. plus 2 tsp. red wine vinegar 3 Tbsp. extra-virgin olive oil 1 tsp. coarse salt Freshly ground pepper 1/2 medium red...