GRAIN-FREE TABBOULEH? Sounds like an oxymoron but this recipe eliminates the traditional bulgar wheat and replaces it with protein and vitamin-rich cauliflower! Each refreshing bite of mint, jalapeño and sweet-tangy pomegranate combine with the cinnamon and cumin for a an exquisitely delicious taste. This entire recipe may be made the day before.
Daily Archives: November 23, 2014
SWEET POTATO GRATIN
WHO DOESN’T LOVE POTATOES WITH THEIR TURKEY? But, if you are looking for an alternative to the classic mash try these cream and butter-free potatoes. This unconventional gratin made with both Yukon gold potatoes and sweet potatoes incorporates fresh thyme, zucchini, and parmesan cheese and is finished with crispy sage leaves!
ROASTED VEGATABLES WITH PECAN GREMOLATA
GO NUTS with the Roasted Vegetables and Pecan Gremolata. We’ve added more than just chopped herbs to this gremolata. We added pecans, lemon and Manchego cheese for a zesty, nutty crunch.
HAZELNUT PESTO ROASTED TURKEY BREAST
DON’T HAVE FOUR AND A HALF HOURS TO COOK YOUR TURKEY? Try this super-moist Hazelnut Pesto Roasted Turkey Breast with a cooking time of less than two hours. And, no more dry turkey breast! The hazelnut pesto and wine keep the turkey breast moist and flavor-rich. Pesto may be made up to 3-days ahead and stored in covered container in refrigerator.
REPLACE YOUR TRADITIONAL SUGAR-LOADED CRANBERRY RELISH with an antioxidant, superfood- rich Pomegranate-Mint Relish. With ZERO added sugar or sweeteners, you can now enjoy that extra piece of pumpkin pie guilt free. Fret no more about removing the seeds from your pomegranate. If you don’t have child labor at home or the time to de-seed your pomegranates, most grocery stores now offer containers of pomegranate seeds. Trader Joes, Pavilions, Wholefoods and Bristol Farms offers them, however most are not organic.
PERSIMMON, ORANGE & WALNUT SALAD
SWEET, SWEET, SWEET VINAIGRETTE WITH ZERO REFINED SUGAR. That’s right, no sugar, no honey, no agave, nothing other than the sweetness from fruit! This recipe uses both types of persimmons: Hachiya and Fuyu. The Hachiya persimmons are elongated and oval-shaped and must be eaten when very ripe with a soft, jelly-like flesh. The Fuyu are flat-bottomed and more squat-shaped and may be enjoyed crisp and firm like an apple.