Developed by EatingWell.com Servings: 4 4 large green bell peppers 1½ teaspoons canola oil 1 medium onion, chopped 1 clove garlic, minced 1 pound ground turkey 1½ cups cooked brown rice 1 8-ounce can tomato sauce, (1 cup), divided 1 tablespoon chopped fresh parsley 1 teaspoon salt, (optional) ¼ teaspoon freshly ground pepper …
Category Archives: Recipes
Sweet Potato & Turnip Mash with Sage Butter
Recipe by Raghavan Iyer of EatingWell.com Servings: 6 Serving size: ½ cup 1 pound sweet potatoes, peeled and diced 8 ounces turnips (about 2 medium), peeled and diced 3 large cloves garlic 30 fresh sage leaves, divided (12 left whole, the rest cut into strips) 2 tablespoons butter 1 teaspoon kosher or sea …
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“The Fringe Chef’s” Ratatouille
Developed by Chef Kyle Shadix, MS, RD Servings: 4 Serving Size: 1 cup 1⁄2 lb eggplant, cut into 1⁄2-inch cubes 2 cups onion, thinly sliced 6 T olive oil, divided 1⁄2 lb zucchini, trimmed, cut into 1⁄2-inch cubes 1 red bell pepper, thinly sliced into strips 1 yellow bell pepper, thinly sliced into strips …
Roast Chicken with Baby Leeks
Recipe by Delish.com Servings: 8 6 baby ‘King Richard’ leeks 1 whole chicken 1 teaspoon salt 1 teaspoon freshly ground pepper 2 c. white wine 1/4 c. sherry vinegar 3 tbsp. Dijon mustard 2 tbsp. fresh thyme leaves Cooking instructions: Preheat oven to 450°F. Roughly chop leek tops and root bases to …
Sautéed Spinach and Leeks
Recipe by Kathryn of FamilyFoodOnTheTable.com Servings: 3-4 1 teaspoon extra-virgin olive oil 1 medium leek, cleaned, trimmed and sliced 2 cloves garlic, minced 1 8 oz. bag fresh spinach or baby spinach Salt and pepper, to taste Grated Parmesan cheese (optional) Cooking instructions: Heat olive oil in a large pan over medium-low …