Zesty Cream Cheese Stuffed Mini Peppers

Zesty Cream Cheese Stuffed Mini Peppers

Zesty Cream Cheese Stuffed Mini Peppers

Mini sweet peppers stuffed with horseradish cream cheese and baked until melty.
Prep Time 20 mins
Cook Time 16 mins
Total Time 36 mins
Course Appetizer

Ingredients
  

  • 12-16 Sweet Peppers (halved lengthwise, seeds and ribs removed)
  • 8 ounces Cream Cheese softened
  • 1/2 cup Freshly grated medium sharp cheddar cheese
  • 2 green onions thinly sliced
  • 2 tsp Silver Spring Cream Style Horseradish
  • 1/4 tsp Garlic powder
  • Kosher Salt and ground black pepper (to taste)
  • Arugula

Instructions
 

  • Preheat the oven to 350ºF. Arrange pepper halves in a single layer, cut side up, on a baking sheet. Bake 8 minutes. When you remove the peppers, increase the oven temperature to 400ºF.
  • While the peppers are cooking, combine cream cheese, cheddar cheese, green onions, horseradish, garlic powder, and salt and pepper to taste in a small bowl.
  • Divide the filling evenly amongst the peppers, being careful not to mound too much filling into them or they will melt and get messy.
  • Bake the stuffed peppers another 8 minutes, then turn on the broiler to get the tops a little crispy.
  • Serve hot or at room temperature on a bed of arugula if desired.

Notes

Recipe courtesy of The Live in Kitchen

Gjelina’s Carrot Top Pistou

Carrot Top Pistou

Gjelina's Carrot Top Pistou

Ingredients
  

  • 2 tbsp Pepitas (raw or hulled)
  • 1/4 tsp Coriander seeds
  • 1/2 cup Carrot tops
  • 1/2 cup Parsley
  • 1/2 Shallot (minced)
  • 1 Orange (zest)
  • 1 Lemon (zest)
  • 2 cloves Garlic
  • 1 cup Olive oil
  • Kosher salt (to taste)
  • 2 tbsp Pecorino Romano cheese
  • 1 tbsp Balsamic vinegar

Instructions
 

  • In a small, dry frying pan over medium heat, toast the pepitas just until fragrant and beginning to brown, 3-5 Mins
  • In the same pan, toast the coriander seeds just until fragrant and beginning to brown,  3-5 Mins. Remove from heat and let cool before grinding to a fine powder in a spice grinder or with a mortar and pestle
  • Fill a large bowl with cold water and swish the carrot tops to loosen the dirt. Repeat until clean. Remove from water and pat dry or dry in a salad spinner. Chop the carrot tops and parsley finely.
  • In a medium bowl, combine the carrot tops, parsley, shallot, orange and lemon zest and toasted coriander seeds. Using a microplane grater, grate the garlic into the mixture, and stir in the olive oil. Taste and season with salt. Allow to stand at room temperature about 30 mins.
  • Store in an airtight container in the fridge for up to one week. Add the pecorino, toasted pepitas or walnuts, vinegar and lemon juice to the top of the mixture just before serving.

Braised Southern Style Kale

BRAISED SOUTHERN STYLE KALE

Braised Southern Style Kale

This braised kale is as pretty as it is delicious. I used a lot of colorful ingredients to please the eyes as well as the taste buds. There’s plenty of sweet red bell peppers, flavorful onions, and spicy jalapeños peppers.
Prep Time 20 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 35 mins
Course Side Dish

Ingredients
  

  • 2 1/2 lb Rainbow kale (washed and cut)
  • 1 cup carrot
  • 1 1/2 lb Smoked turkey leg
  • 1 Medium yellow onion
  • 1 Large red bell pepper
  • 1/4 cup Sliced jalapeños
  • 1 tbsp White or apple cider vinegar
  • 1/4 cup Sugar
  • 2 tsp Seasoning salt
  • 1 tsp Ground black pepper
  • 32 ounces Chicken broth
  • 2 cups Water

Instructions
 

  • Put the smoked turkey in a large pot, then pour in the chicken broth.
  • Cover, and boil the smoked turkey over medium high heat for 45 minutes to 1 hour.
  • Add in the 2 cups of water, then start adding the kale, and stir.
  • Once all the kale is in the pot, add in the carrots, red peppers, jalapeños, onions, and garlic.
  • Stir the ingredients, then sprinkle in the sugar, seasoning salt, and black pepper.
  • Add in the apple cider vinegar, and stir.
  • Reduce the heat to low medium, and cover the pot.
  • Let simmer for 1 hour.
  • Serve and enjoy!

Notes

Recipe courtesy of iheartrecipes.com

Collard & Mustard Greens with Bacon

Collard & Mustard Greens with Bacon

Collard & Mustard Greens with Bacon

Delicious mustard and collard greens made even better with the addition of bacon, onions, and a hint of Tabasco sauce. This recipe feeds about 8 people and makes a scrumptious side dish at any holiday meal or gathering. Serve with a hearty, meaty main course and some mashed potatoes for a spread of comfort food.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish
Servings 8

Ingredients
  

  • 4 ounces Bacon 8-9 slices cut into 1/4 inch pieces
  • 1 Small onion (minced)
  • 2 bunches Collared greens (stemmed)
  • 1 bunch Mustard greens (stemmed)
  • 1/2 cup chicken stock or canned broth
  • Salt and pepper (to taste)

Instructions
 

  • Cook bacon in heavy large skillet over medium heat until fat is rendered. Reduce heat to low. Add onion and cook until softened, stirring occasionally, about 10 minutes.  
  • Add all greens and stock. Cover and cook until greens are just tender, stirring occasionally, about 25 minutes. Season with salt and pepper to taste. Sprinkle greens with hot pepper sauce to taste if desired. Transfer to bowl and serve.  
  • This recipe can be prepared up to 4 1/2 hours ahead of service. Prepare, cook, and let stand at room temperature, then refrigerate. Rewarm over medium heat. Transfer to bowl and serve.

Notes

Recipe courtesy of LRay(Key Ingredient)

Healthy Apple Bok Choy Salad

Apple Bok Choy Salad

Healthy Apple Bok Choy Salad

Healthy Apple Bok Choy Salad bursts with so many delicious flavors – you are gonna love this salad!Healthy Apple Bok Choy salad is a nice change from other leafy green salads. Thinly sliced crisp Granny Smith apples along with thinly sliced bok-choy tossed with apple cider vinegar, extra virgin olive oil and a pinch of sea salt is all the ingredients this salad needs to make it taste amazing!Loaded with vitamins and nutrients, this apple bok choy salad is one of the BEST salads I have ever made and one everyone should make this year!  A definite winner!From the looks of it, you may think it’s a coleslaw salad rather than a regular salad, but hey – it doesn’t matter whether you call it a slaw or a salad, this apple bok choy salad will be your new favorite thing!
Prep Time 15 mins
Total Time 15 mins
Course Salad
Servings 6

Ingredients
  

  • 2 Granny smith apples (thinly sliced into sticks)
  • 1 bulb Bok choy (washed, drained, spinned, thinly sliced)
  • 1/4 cup Apple cider vinegar
  • 1/4 cup Olive oil
  • 1/8 tsp Sea salt

Instructions
 

  • Always thoroughly wash the bok choy a few times. You may even need to rub off some of the soil on its large white bulbs. Drain in a colander. Then thinly slice them.
  • Place thinly sliced apples and bok choy into a large salad bowl.
  • Add the apple cider vinegar, olive oil, and salt.
  • Toss to combine. Refrigerate for at least 1 hour before serving. Serve chilled

Notes

Roasted Root Veggies

Roasted Root Veggies Recipe

Roasted Root Veggies

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Side Dish
Servings 4

Ingredients
  

  • 5-6 Turnips
  • 12 Radishes
  • 2 cups Carrots
  • 1 tbsp Olive oil
  • 1 1/2 tsp Onion powder
  • 1 1/2 tsp Garlic powder
  • Sea salt (to taste)

Instructions
 

  • Preheat oven to 400 degrees.
  • Spray a 9x13-baking pan lightly with cooking spray.
  • Wash turnips and radishes and pat dry.
  • Trim tops and bottoms off turnips, peel and chop into 1-2 inch pieces.
  • Trim tops and bottoms off radishes and cut in half.
  • Place 1 tbs of olive oil in a 1 gallon plastic bag and add half of vegetables.
  • Shake bag until vegetables are evenly coated with oil.
  • Add ½ of spices (except salt) to bag and shake again until vegetables are evenly coated with spices.
  • Pour seasoned vegetables into the baking pan and repeat steps 6-8 with the remaining ingredients (except salt).
  • Add remaining seasoned vegetables to the baking pan and stir so the vegetable are distributed evenly in the pan.
  • Place pan in the center position in the oven and roast for approximately 45 minutes, stir and turn the vegetables every 15 minutes.
  • Vegetables are done when they can be split easily with the edge of a spatula.
  • Sprinkle the roasted vegetables with sea salt and serve.

Notes

Shaking the ingredients in a bag allows you to use less oil and still achieve an even coating. However, if you are not concerned with fat content and in a hurry, you can also simply dribble some oil over the veggies in the pan, sprinkle the seasoning on top and stir to mix.
Recipe courtesy of Veggie Primer

Sautéed Turnips With Turnip Greens Recipe

 

Sautéed Japanese Turnips With Turnip Greens Recipe

Sautéed Turnips With Turnip Greens Recipe

Turnips are tender, sweet, and juicy as can be. By taking advantage of both their leaves and their bulbs, this insanely easy and delicious side dish requires very few other ingredients, allowing the turnip flavor to shine through.
Cook Time 25 mins
Total Time 25 mins
Course Side Dish
Servings 4

Ingredients
  

  • Kosher salt (to taste)
  • Ground black pepper (to taste)
  • 1 1/2 lbs Turnips with green tops
  • 3 tbsp Olive oil (plus more for drizzling)

Instructions
 

  • Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it's edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.
  • Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.
  • Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.
  • Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.

Notes

Roasted Garlic and Kale Stuffing

Roasted Garlic and Kale Stuffing

Roasted Garlic and Kale Stuffing

This stuffing makes it easy to sneak in some greens on Thanksgiving.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Side Dish
Servings 8

Ingredients
  

6 tbsp extra-virgin olive oil, plus more for baking

    2 cloves garlic, halved crosswise

      4 shallots, thinly sliced

        4 celery stalks, finely chopped

          Kosher salt

            Freshly ground black pepper

              1/2 cup dry white wine

                2 bunches kale, stems removed and leaves torn

                  2 tbsp freshly chopped sage

                    2 tbsp Freshly Chopped Parsley

                      10 cup torn baguette or other crusty bread, dried overnight

                        1 cup freshly grated Parmesan

                          2 large eggs

                            3 cup low-sodium chicken or vegetable broth, divided

                              Instructions
                               

                              • Preheat oven to 400° and lightly oil a 3-quart baking dish.
                              • On a large square of aluminum foil, drizzle garlic with 2 tablespoons olive oil and season with salt and pepper. Wrap up foil and roast until garlic cloves are very soft, 40 to 50 minutes. Unwrap and let cool, then squeeze cloves from peels and set aside. Reduce oven to 350°.
                              • Meanwhile, in large skillet over medium-high heat, heat 2 tablespoons oil. Add shallots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, 6 to 8 minutes. Add white wine and simmer until almost evaporated, about 1 minute. Add kale a few handfuls at a time and cook, tossing, until wilted, about 4 minutes, then season with salt and pepper.
                              • Transfer mixture to a large bowl, then add herbs, baguette, roasted garlic, and half the Parmesan and toss to combine.
                              • In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over bread mixture and toss until evenly moistened, adding more broth ¼ cup at a time until baguette pieces seem hydrated (you might not use it all).
                              • Transfer mixture to prepared baking dish, drizzle with remaining olive oil, and sprinkle with remaining Parmesan. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase oven to 425° and continue baking until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.

                              Notes

                              Recipe courtesy of Dawn Perry (Delish)

                              Roasted Carrots with Yogurt and Cilantro

                              Roasted Carrots with Yogurt and Cilantro Recipe

                              Roasted Carrots with Yogurt and Cilantro

                              This carrot dish is a favorite with the sweetness of the almost caramelized carrots and the tangy-ness of the yogurt.

                              Ingredients
                                

                              • 1 bunch Carrots, washed, trimmed, and cut in half
                              • 1 tbsp Fresh orange juice
                              • 1 tbsp Fresh Thyme leaves
                              • 1 Bay leaf
                              • Generous drizzle of olive oil
                              • Salt and pepper (to taste)
                              • 1/2 tsp Cumin
                              • 1/2 tsp Turmeric
                              • 1/2 cup Unsweetened coconut yogurt
                              • 1 tbsp Lime juice
                              • 1/4 cup Cilantro leaves
                              • 1/2 tbsp Toasted sesame seeds
                              • 1/2 tbsp Hemp hearts

                              Instructions
                               

                              • Preheat oven to 450°
                              • Toss carrots, squeeze of orange, thyme, bay leaf, and olive oil on a rimmed baking sheet. Season with salt and pepper. Roast for about 30 minutes, tossing them halfway. Remove the bay leaf.
                              • Meanwhile, purée cumin, turmeric, coconut yogurt, lime juice, ¼ cup cilantro, and a generous drizzle of olive oil. Season with salt and pepper.
                              • Serve carrots topped with cumin yogurt, cilantro,  sesame seeds, and hemp hearts.

                              Notes

                              When you’re looking for coconut yogurt, look for one without additives.
                              Recipe courtesy of Lily Kunin 

                              Roasted Garlic Mashed Turnips & Potatoes

                               

                              Roasted Garlic Mashed Turnips & Potatoes

                              Roasted Garlic Mashed Turnips & Potatoes

                              Replacing some of the potatoes with turnips gives this mash a slightly sweet flavor that pairs well with sharp Parmesan. You can also substitute goat cheese, blue cheese, or Cheddar.
                              Total Time 1 hr 5 mins
                              Course Side Dish
                              Servings 8

                              Ingredients
                                

                              • 1 head Garlic
                              • 1 tsp Olive oil
                              • 2 lbs Red Potatoes (cut into wedges)
                              • 1 lb Turnips (peeled and cut into chunks)
                              • 1/2 cup 2% milk
                              • 1/2 cup Grated Parmesan cheese
                              • 1 tbsp Chopped Thyme
                              • 1 tbsp Chopped Chives
                              • 2 tbsp Butter
                              • 1/2 tsp Salt
                              • 1/2 tsp Ground pepper

                              Instructions
                               

                              • Preheat oven to 375 degrees F.
                              • Rub off the excess papery skin from garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with oil, and wrap into a package. Roast until the garlic is golden brown and soft, about 45 minutes. When cool enough to handle, squeeze the cloves and any oil left in the foil into a small bowl.
                              • Meanwhile, combine potatoes and turnips in a large pot and add enough cold water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook until tender, about 20 minutes. Drain.
                              • Return the potatoes and turnips to the pan and place over medium-low heat. Add the roasted garlic and mash with a potato masher to desired consistency. Stir in milk, Parmesan, thyme, chives, butter, salt, and pepper.

                              Notes

                              Recipe courtesy of Eating Well
                              Source: Diabetic Living Magazine, Winter 2020