Zucchini & Yellow Squash Rosettes

Zucchini & Yellow Squash Rosettes

Zucchini Rosette
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Zucchini Rosette

Zucchini & Yellow Squash Rosettes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 15 minutes
  • Yield: 4050 Rosettes 1x
  • Diet: Vegetarian

Description

Zucchini and Yellow Squash Rosettes are a recipe that’s as beautiful as they are delicious. Packed with tangy goat cheese, sweet cranberries and crunchy pine nuts. This appetizer is perfect for impressing guests or adding elegance to any meal. This recipe was created for the Park Union Farmer’s Market.


Ingredients

Units Scale
  • 1 Medium Zucchini
  • 1 Medium Yellow Squash
  • 2 oz Goat Cheese
  • 1/2 tsp Lemon Zest
  • 1/2 tbsp Lemon Juice
  • 1/4 cup Dried Cranberries
  • 1/4 cup Pine Nuts

Instructions

  1. Trim the ends of the zucchini and squash. Then, using a vegetable peeler, peel long ribbons of both the zucchini and squash.
  2. Mix the goal cheese filling. Using a microplane zester, zest and juice the lemon. In a small mixing bowl combine the goat cheese, lemon zest and lemon juice, Mix together with a fork to fully incorporate.
  3. Toast the pine nuts. Place the pine nuts into a dry skillet, in a single layer. Turn the heat to medium-low and toast for 2-3 minutes, continually stirring or tossing the skillet to
  4. Place the zucchini and squash ribbons onto a cutting board or work surface. Using a butter knife or small spatula, spread 1/2 to 1 tsp of goat cheese mixture onto each ribbon. Top the goat cheese with a few cranberries and pine nuts. Roll up. Continue until all the ribbons have been filled. Enjoy!
  • Prep Time: 15 minutes
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 3
  • Calories: 32
  • Sugar: 2g
  • Sodium: 12mg
  • Fat: 2g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 2mg
Recipe Card powered byTasty Recipes

Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 1 hour 30 minutes
  • Diet: Vegetarian

Description

Market fresh produce turn these simple ingredients into a show-stopper appetizer, Roasted Turnips with Kale & Garlic Scape Chimichuri on top oven Baked Potato Chips! This recipe was created for the Black Forest Farmer’s Market.


Ingredients

Units Scale

Roasted Turnips

  • 1 lb Turnips (4 cups) Trimmed, scrubbed and diced into 1/2-inch pieces
  • 2 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Paprika
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ground Black Pepper

Kale & Garlic Scape Chimichuri

  • 1 cup Baby Kale
  • 5 Garlic Scapes
  • 1/2 cup Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Lime Juice
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Red Pepper Flakes (Optional)

Oven Baked Potato Chips

  • 1 lb Russet Potatoes (2-3 potatoes), Scrubbed
  • 3 tbsp Olive Oil
  • 1 tsp Kosher Salt

Instructions

Roasted Turnips:

  1. Preheat oven to 400° F. Get out a sheet tray. Set aside.
  2. In a large bowl, toss together the turnips, olive oil, spices, salt and pepper.
  3. Spread the mixture out onto your sheet tray in an even layer.
  4. Roast for 25-30 minutes, stirring halfway through roasting until the turnips are nicely golden brown and slightly crispy.

Kale and Garlic Scape Chimichuri:

  1. Into the bowl of a food processor, add all the ingredients, kale, garlic scapes, olive oil, red wine vinegar, lime juice, salt, pepper and red pepper flakes.
  2. Process on 15 second intervals until the chimichuri reaches your desired consistency. (Traditionally chimichuri is not blended until smooth but left slightly chunky.)
  3. Taste and adjust seasonings as needed.

Oven Baked Potato Chips:

  1. Preheat oven to 375°F Convect or 400°F regular. Get out a large sheet tray and set aside.
  2. Using a mandoline or a sharp knife, slice the potatoes into 1/8″ slices. Place the slices into a large bowl of warm water. This helps to remove some of the starch from the potatoes.
  3. Drain the potato slices and pat them dry with a clean dish towel or paper towel.
  4. In a large bowl toss the potato slices with the olive oil and salt.
  5. Place the potato slices onto your sheet tray in one single layer. This make take a few rounds, do not overlap or the chips will not cook evenly.
  6. Bake for 10 minutes, then using a spatula, flip the chips over and bake for another 10 minutes on the other side. Take care in the last few minutes to watch so that the chips do not burn!
  7. Remove from the oven and allow to cool on a wire rack.

Assembly:

  1. Place one chip onto a plate, top with a tablespoon of roasted turnips, then top with a drizzle of chimichuri. Continue with remaining ingredients. Enjoy!
  • Prep Time: 30
  • Cook Time: 60
  • Category: Appetizer
  • Method: Roast
  • Cuisine: Mediterranean
Recipe Card powered byTasty Recipes

Whole Wheat Naan Bread

Whole Wheat Naan Bread

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Whole Wheat Naan Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 2 hours 25 minutes
  • Yield: 16 1x
  • Diet: Vegetarian

Description

Whole Wheat Naan Bread is soft, fluffy, and lightly charred, it’s the perfect accompaniment to Greek Chicken & Chickpeas.


Ingredients

Units Scale
  • 1 1/2 cups Warm Water
  • 2 tsp Honey
  • 2 tsp Dry Active Yeast
  • 2 tbsp Olive Oil
  • 1 1/2 tsp Kosher Salt
  • 1 1/2 cups Whole Wheat Flour
  • 3 cups All Purpose Flour
  • 3/4 cup Greek Yogurt

Instructions

  1. Make the Dough. In a large bowl or stand mixer, add the warm water, honey and yeast. Allow the yeast to bloom for 4-5 minutes.
  2. When the yeast is bubbly, add the remaining ingredients. Using the dough hook attachment or a spatula, mix everything together until the dough is smooth and elastic (approximately 2- 4 minutes).
  3. Cover and allow to rise until doubled in size, about 2 hours.
  4. Roll & Cook Naan Bread.  Remove the dough from bowl and divide into 16 equal portions.
  5. Preheat a cast iron pan over medium high heat.
  6. With a rolling pin, roll one portion of dough out into an 8-inch circle.
  7. Place onto preheated pan and cook for 1 minute on each side. Then set aside to cool.
  8. Repeat until all dough has been cooked!
  • Prep Time: 10 minutes + 2 Hours
  • Cook Time: 15 minutes
  • Category: Bread, Mediterranean
  • Method: Stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 149
  • Fat: 2g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 5g
Recipe Card powered byTasty Recipes

Tomato & Cucumber Salad

Tomato & Cucumber Salad

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tomato & Cucumber Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 5 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegetarian

Description

Tomato and cucumber salad is bright and fresh, the perfect topping for Greek Chicken and Chickpeas or simple side dish to add to any meal.


Ingredients

Units Scale
  • 1 pint Cherry Tomatoes
  • 1 English Cucumber, seeded and diced
  • 1/2 Small Red Onion, thinly sliced
  • 1 tbsp Dill, minced
  • 1/2 tbsp Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper

Instructions

  1. In a medium-sized mixing bowl, combine all ingredients.
  2. Gently mix together with a wooden spoon.
  3. Taste and adjust seasonings to your preference. Enjoy!
  • Prep Time: 5 minutes
  • Category: Salad
  • Method: No Cook
  • Cuisine: Greek

Nutrition

  • Serving Size: 1/4
  • Calories: 36
  • Sugar: 2g
  • Sodium: 179g
  • Fat: 2g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg
Recipe Card powered byTasty Recipes

Tzatziki Sauce

Tzatziki Sauce

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tzatziki Sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 8 minutes
  • Yield: 16 Servings 1x

Description

Creamy homemade Tzatziki sauce is filled with cucumber, dill, lemon and garlic. The perfect accompaniment to your next Mediterranean meal.


Ingredients

Units Scale
  • 2 cups Greek Yogurt
  • 1 Cucumber, grated
  • 2 tbsp Lemon Juice
  • 2 Gloves Garlic, minced
  • 1 1/2 tbsp Dill, minced
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper

Instructions

  1. Set out a medium sized mixing bowl and place a clean dish towel over top.
  2. With a box grater, grate the entire cucumber right over the towel and bowl. Then, wring out the moisture from the cucumber using the towel. Discard the liquid and place the grated cucumber into the empty bowl.
  3. Add the remaining ingredients to the bowl and give it a thorough stir with a spoon or whisk.
  4. Cover and place into the refrigerator until ready to serve. The flavors will enhance with a little time in the fridge!
  • Prep Time: 8 minutes
  • Category: Sauce
  • Cuisine: Greek

Nutrition

  • Serving Size: 1/16
  • Calories: 22
  • Sugar: 1g
  • Sodium: 92mg
  • Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 2mg
Recipe Card powered byTasty Recipes

Braided Pesto Garlic Knots

Braided Pesto Garlic Knots

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pesto Garlic Knots


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy MS, RD, LDN
  • Total Time: 45 minutes
  • Yield: 6 1x

Description

Braided Pesto Garlic Knots are delicious bites packed with spinach pesto, garlic and cheese. Perfect as an appetizer or side dish!


Ingredients

Units Scale

Instructions

  1. Start by making the Whole Wheat Pizza Dough and Spinach Pesto.
  2. Roll the pizza dough into a square, roughly 12×12 inches.
  3. Using a spatula, spread the pesto onto the dough, leaving about a 1/2 inch border around all sides.
  4. Evenly sprinkle the mozzarella over the pesto.
  5. Next, take the top half of the dough and fold down to meet the bottom. You are basically folding the dough in half here. (Check out the video for a play-by-play!)
  6. Then, using a knife or bench scraper, cut the dough horizontally into 6 sections. You should have 6 rectangles at this point.
  7. Now, take one of your rectangles and vertically cut two slits into the dough, keeping the top portion intact. Continue with remaining rectangles.
  8. Next it’s time to braid! Take one of your rectangles and fold the left dough portion over the middle section then repeat with the left side. Continue braiding until you reach the end of the dough. Then, pinch the bottom of the dough to seal. Now take the end you sealed and roll it up towards the other end. You will now have a braided pesto knot! Continue with the rest of the rectangles.
  9. Place the knots into a 9×9 baking dish and brush with a little olive oil.
  10. Place into the oven and bake for 30-35 minutes until golden brown. Note if the tops get a little too brown, cover with foil for the last 5 minutes. Allow to cool slightly and serve with marinara sauce or extra pesto. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Dinner
  • Method: Bake
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 216
  • Sodium: 406mg
  • Fat: 7g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 6mg
Recipe Card powered byTasty Recipes

Greek Yogurt Ranch Dip

Greek Yogurt Ranch Dip

Greek Yogurt Ranch Dip
Greek Yogurt Ranch Dip
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Greek Yogurt Ranch Dip

Greek Yogurt Ranch Dip


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 2 Servings 1x

Description

This protein-packed take on classic ranch dip is the perfect appetizer or snack.


Ingredients

Units Scale
  • 1/2 cup Greek Yogurt
  • 1 tsp Nutritional Yeast
  • 1 tsp Dried Parsley
  • 1/4 tsp Dried Chives
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/8 tsp Dried Dill
  • 1/8 tsp Salt
  • 1 1/2 tsp Apple Cider Vinegar

Instructions

  1. Add all ingredients to a bowl or mason jar.
  2. Whisk together until all spices are incorporated into the yogurt.
  3. Enjoy as a dip for veggies, a spread on wraps and sandwiches, whatever combination you like!

Notes

  1. To make this into a salad dressing, thin it out with 2-3 tablespoons of water and whisk together.
  • Prep Time: 5 minutes
  • Category: Dips
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 45
  • Sugar: 2g
  • Sodium: 171mg
  • Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 3mg
Recipe Card powered byTasty Recipes

Mini Rosemary & Parmesan Foccacia Bites

Mini Rosemary Foccacia Bites

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Rosemary & Parmesan Foccacia Bites

Mini Rosemary & Parmesan Foccacia Bites


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 12 1x

Description

Mini Rosemary & Parmesan Foccacia Bites make the perfect pair with a cozy soup or a flavorful appetizer for your next dinner.


Ingredients

Units Scale
  • 1 cup Greek Yogurt
  • 1/2 cup All Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1 1/2 tsp Baking Powder
  • 1/8 tsp Kosher Salt
  • 1 tbsp Rosemary, Minced
  • 1/4 cup + 1 tbsp Parmesan Cheese, Grated
  • 6 tsp Olive Oil
  • Flaked Sea Salt for topping, Optional

Instructions

  1. Preheat oven to 400°F.
  2. Get a muffin tin out and prep for the foccacia bites by pouring 1/2 tsp olive oil into each muffin tin section.
  3. Then, make the dough. To the bowl of a stand mixer, add the Greek Yogurt, flours, baking powder, 1/4 cup Parmesan and salt. Mix on low until all ingredients are incorporated. (Alternatively you can add to a large bowl and mix by hand with a spatula.)
  4. Remove the bowl from the mixer and divide the dough into 12 equal portions.
  5. Then, take each dough portion and flatten slightly with your hands and place into the prepared muffin tin sections.
  6. Top each dough section with the minced rosemary and 1 tbsp grated Parmesan. Then top with a pinch of sea salt on each.
  7. Bake for 12-15 minutes until slightly golden.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 84
  • Sugar: 1g
  • Sodium: 114mg
  • Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 4mg
Recipe Card powered byTasty Recipes

Blackberry Compote

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blackberry Compote

Blackberry Compote


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy RD, LDN
  • Total Time: 12 minutes

Description

This Blackberry Compote is an antioxidant packed topping for waffles, yogurt, pancakes or any dessert.


Ingredients

Units Scale
  • 1 pint Fresh Blackberries or 2 Cups Frozen Blackberries
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Water
  • 1 Tbsp Lemon Juice

Instructions

  1. Combine all ingredients into a small sauce pan.
  2. Bring the mixture to a boil, then turn down to simmer.
  3. Simmer for 10 minutes until the compote has thickened and the blackberries are slightly broken down.
  4. Allow to cool slightly before digging in, enjoy!

Notes

  1. If you’re using frozen blackberries, pop a lid on to your sauce pan to bring the mixture up to a boil faster.
  2. For smaller bits of blackberries, use the back of a fork to break the fruit up a bit during the simmer process.
  3. Store the compote in a mason jar with a lid. It will keep in the refrigerator for about 2 weeks.
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: American
Recipe Card powered byTasty Recipes

Roasted Broccoli with Parmesan & Pepitas

Roasted Broccoli with Parmesan & Pepitas

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Broccoli Parmesan Pepitas

Roasted Broccoli with Parmesan & Pepitas


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Diet: Vegetarian

Description

Roasted Broccoli with Parmesan and Pepitas is a simple and nourishing side dish packed with vitamins A, C, K and magnesium.


Ingredients

Units Scale
  • 1 Large Head Broccoli
  • 1/3 cup Parmesan, Grated
  • 1/4 cup Pepitas (Pumpkin Seeds)

Instructions

  1. Preheat your oven to 425° F. Get a large sheet tray out and set aside.
  2. Using a large chef’s knife, trim the florets from the broccoli stem and place into a microwave safe bowl.
  3. Pour 2 tbsp of water into the bowl with broccoli, cover and microwave for 2 minutes to slightly steam the broccoli.
  4. Sprinkle half of the grated Parmesan onto your sheet tray. Then top with the broccoli florets, then sprinkle the pepitas over top and finally top with the remaining Parmesan.
  5. Place the broccoli into the oven and roast for 15-18 minutes until the cheese is melted and the broccoli is crispy.
  6. Remove from the oven and using a thin spatula, lift up the cheesy broccoli goodness and place onto a serving platter. Enjoy hot!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Side, Lunch
  • Method: Roast
  • Cuisine: American
Recipe Card powered byTasty Recipes

Crispy Roasted Chickpeas

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy Roasted Chickpeas

Crispy Roasted Chickpeas


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy RD, LDN
  • Total Time: 27 minutes
  • Yield: 3 Servings 1x
  • Diet: Gluten Free

Description

Crispy Roasted Chickpeas are an easy and addictive healthy snack!


Ingredients

Scale
  • 1 can, 15 oz, Chickpeas
  • 1 tbsp Olive Oil
  • 3/4 tsp Kosher Salt

Instructions

  1. Preheat your oven to 400° F. Get a large sheet tray out and set aside.
  2. Drain and rinse your chickpeas. Then place them onto a clean kitchen towel or paper towels and pat them dry.
  3. Transfer the chickpeas to your baking sheet tray. Drizzle the olive oil over top and sprinkle with salt.
  4. Using your hands, or a spatula, mix the chickpeas, olive oil and salt so they chickpeas are nicely coated.
  5. Pop the sheet tray into the oven and roast for 25 minutes until crispy, stirring halfway.

Notes

  1. This snack is infinitely adaptable! Add your favorite spices and seasonings to jazz them up.
  • Prep Time: 2 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 127
  • Sugar: 0g
  • Sodium: 615mg
  • Fat: 3g
  • Carbohydrates: 19g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 0mg
Recipe Card powered byTasty Recipes

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy RD, LDN
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x

Description

Roasted Brussels Sprouts become crispy and delicious, topped with a sweet balsamic glaze. This is a great holiday side dish!


Ingredients

Scale
Roasted Brussels
  • 1 1/2 lbs Brussels Sprouts
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
Balsamic Glaze
  • 1/2 cup Balsamic Vinegar
  • 1 tbsp Sugar

Instructions

For the Brussels Sprouts
  1. Preheat your oven to 400° F. Set a large sheet tray out for roasting the Brussels sprouts.
  2. Rinse the Brussels sprouts. Trim the root end off and discard. Slice each sprout in half and place on the sheet tray. Some leaves will fall off, this okay simply add them to the sheet tray too. Discard any outer leaves that are yellow and not green.
  3. Pour one tablespoon of olive oil, 1 tsp kosher salt and 1/2 tsp ground black pepper over the Brussels. Using your hands mix it all together to coat the Brussels. Place the tray into the oven and roast for 25-30 minutes, stirring halfway. Watch them carefully for the last few minutes as the leaves can burn easily.
For the Balsamic Glaze
  1. While the Brussels sprouts roast, make the balsamic glaze. Heat a sauce pan over medium heat.
  2. Add the balsamic vinegar and sugar. Turn the heat up to medium high and bring the mixture to a low boil.
  3. Once it has reached boil, turn it down and simmer on low for 15-20 minutes. The mixture will cook down and get slightly thicker. You will know its done when the liquid will coat the back of a spoon.
  4. After the 20 minutes turn the heat off and allow the glaze to cool slightly. It will thicken and become glaze like as it cools.
To Serve
  1. Using a spoon drizzle the balsamic glaze lightly over the roasted Brussels sprouts. Enjoy hot!
 
  • Prep Time: 5
  • Cook Time: 30
  • Category: Dinner, Sides, Holiday Sides
  • Method: Roast

Nutrition

  • Serving Size: 1/6
  • Calories: 96
  • Sugar: 9g
  • Sodium: 352mg
  • Fat: 3g
  • Carbohydrates: 16g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg
Recipe Card powered byTasty Recipes

Delicata Squash & Apple Fritters with Caramelized Onion

Delicata Squash & Apple Fritters with Caramelized Onion

Delicata Squash & Apple Fritters with Caramelized Onion
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Delicata Squash & Apple Fritters with Caramelized Onion

Delicata Squash & Apple Fritters with Caramelized Onion


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy RD, LDN
  • Total Time: 55 minutes
  • Yield: 40 Servings 1x
  • Diet: Vegetarian

Description

Delicata Squash and Apple Fritters are a fun and delicious appetizer, created for the Black Forest Farmer’s Market.


Ingredients

Scale
Fritters
  • 1 Delicata Squash, Peeled, Seeded and Shredded
  • 2 Apples (Gala, Honeycrisp), Cored and Shredded
  • 8 oz Cheddar Cheese
  • 1 Egg
  • 1/2 cup Feta
  • 1/2 cup All Purpose Flour (or Gluten-Free Flour)
  • 2 tbsp Pear & Beet Shrub or Apple Cider Vinegar
Caramelized Onion & Apple Topping
  • 2 Onions
  • 2 tsp Canola Oil
  • 1 tsp Kosher Salt
  • 1 Apple, Julienned
  • 1 tbsp Pear & Beet Shrub or Apple Cider Vinegar
Cheddar Crisps
  • 1 cup White Cheddar Cheese, Shredded

Instructions

Make the onions
  1. Heat a large cast iron pan to medium-high heat, add the oil, then the onions and salt. Cook on medium-high for about 2 minutes then lower the heat to low and cook for 30-45 minutes until the onions have cooked down and caramelized.
Make the fritters
  1. In a large bowl combine all the ingredients for the fritters, squash, apples, cheddar cheese, eggs, feta, salt, pepper and vinegar.
  2. Heat a large skillet over medium heat. Using a tablespoon, scoop your fritter mixture and then place into the hot skillet. With a spatula press the fritter batter to flatten slightly so it cooks evenly. Cook for 3 minutes on one side and then flip and cook for an additional two minutes. Continue this with the remaining batter.
  3. In a small bowl combine the caramelized onions, julienned apples and vinegar.
Make the cheddar crisps
  1. Preheat your oven to 400° F. To make the cheddar crisps, line a baking sheet tray with parchment paper or a baking silpat. Place teaspoon size portions of shredded cheddar onto the tray, spacing one inch in between each pile of cheese. Bake for 7 minutes, remove from the oven and allow to cool for 5 minutes to set.

To Serve

  1. Top each fritter with 1 tablespoon of the onion and apple mixture. Enjoy hot!
  • Prep Time: 15
  • Cook Time: 40
  • Category: Appetizer
  • Method: Stovetop

Nutrition

  • Serving Size: 1 Fritter
  • Calories: 65
  • Sugar: 2g
  • Sodium: 137mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 15mg
Recipe Card powered byTasty Recipes

Easy Homemade Salsa

Easy Homemade Salsa

Easy Homemade Salsa
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Homemade Salsa

Easy Homemade Salsa


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 6 Servings 1x

Description

This homemade salsa comes together in no time and has a fresh flavor, better than jarred salsa!


Ingredients

Scale
  • 28 oz Canned Whole Tomatoes (no salt added)
  • 2 Cloves Garlic
  • 1/2 Red Onion
  • 1 Jalapeno (seeded)
  • 1 Lime, Juiced
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Cumin, ground
  • 1/4 tsp Black Pepper, ground
  • 1/4 cup Fresh Parsley

Instructions

  1. In the bowl of a food processor or blender, add the canned tomatoes and pulse 5-7 times to break up the tomatoes.
  2. Next, add the remaining ingredients and pulse/blend until the salsa reaches your desired consistency.
  3. For chunkier salsa, blend just a few seconds. For smoother salsa pulse 10-12 times.
  4. Serve with your favorite whole grain tortilla chips, sliced avocado and enjoy!
 

Notes

*The salsa is excellent right away or you can pop it into the fridge for at least and hour to allow the flavors to blend.
*For a spicier version, add 2 jalapenos.
*Salsa will last in the refrigerator for 5-7 days in a sealed container.

  • Prep Time: 5
  • Cook Time: 5
  • Category: Appetizers, Lunch, Sides, Snack

Nutrition

  • Serving Size: 1/6
  • Calories: 38
  • Sugar: 4g
  • Sodium: 315mg
  • Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg