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• Prep Time: 5 minutes
• Roast Time: 35 minutes
• Makes about 4 servings

 Ingredients:

• 1 pound Brussels sprouts
• 1 tablespoon extra virgin olive oil
• ½ tablespoon balsamic vinegar
• ½ teaspoon salt or to taste
• Fresh ground black pepper

 

Instructions:

1. Preheat oven to 400 degrees.  Line a baking pan with foil and coat with olive oil cooking spray or any cooking spray.

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Healthy Mashed Potatoes (about half the calories of traditional mashed potatoes!)

• Prep Time: less than 10 minutes
• Cook Time: 25 minutes
• Makes 6 (½ cup) servings

 

Ingredients:

• 1½ pounds potatoes (yellow, gold, or red), scrubbed and cut into even sized chunks
• ¾ cup reduced-sodium chicken broth
• 2 cups onions, chopped
• Salt and pepper, to taste
• 2 tablespoons Smart Balance Light

 

Instructions:

1. Add potatoes to a pot and cover with water.

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First, let me start by saying that I retract my statement in last month’s article about loving all-things-pumpkin. I recently took it one step too far. I tried a pumpkin pasta sauce that, according to the jar, “Tastes great tossed with roasted vegetables and pasta.” Two words come to mind when describing the taste of this dish: “Throw up!”… Read More »

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
• 1 pound day-old cornbread, broken into 1 1/2″-2″ pieces (9 cups)
• 1 pound breakfast sausage links, casings removed
• 2 1/2 cups chopped yellow onions
• 1 1/2 cups 1/4″ slices celery
• 1/4 cup apple cider vinegar
• 3 cups low-sodium chicken broth, divided
• 1 1/4 cups chopped toasted pecans (optional)
• 1/2 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 large eggs

Preparation

Arrange racks in upper and lower thirds of oven; preheat to 250°F.… Read More »

Fall is definitely here and I have sampled all-things-pumpkin over the last several weeks – and I love it! But, with all the fuss about pumpkin, we must not forget the humble sweet potato.   Similar to pumpkin, sweet potatoes are rich in beta-carotene, vitamin B6, potassium, and fiber. They are inexpensive and versatile, great in both sweet and savory dishes.… Read More »

 Featured Recipe of the Dunwoody Green Market from their 6/25/14 email newsletter:

Ingredients:

• 2 bunches Rainbow Carrots, peeled and sliced into 1/4 inch rounds
• 3 Mandarins, 2 peeled and segmented
• 2 tablespoons Oil: Coconut Oil, Butter, Ghee, Olive Oil, Grapeseed Oil
• fine Sea Salt
• Cracked Black Pepper
• Fresh Rosemary

Directions:
Pre heat oven to 375 degrees F with the rack in the middle.… Read More »

Ingredients: 

• 5 Medium-size yellow squash, thinly sliced
• 1/2 cup thinly sliced green onions
• 1/2 cup chopped green bell pepper
• 1/2 cup sliced celery
• 2 Tablespoons white wine vinegar
• 3/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup canola oil
• 2/3 cup cider vinegar
• 1 clove garlic, crushed

Directions:

• Combine squash, green onion, green pepper, and celery in a large mixing bowl and toss lightly
• Combine wine vinegar, suagar, salt, pepper, salad oil, cider vinegar, and garlic and stir well.

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Ingredients:

• 1 9 inch deep dish baked pie shell

•  4 cups tomatoes, peeled and sliced (I chop mine)
• 2 teaspoons thyme
• 2 heaping tablespoons of dried basil (Fresh basil leaves are even better. You can’t use too much.)
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tbsp chopped dried chives
• 1/2 cup chopped green onions
• 1/2 cup sharp cheddar cheese (grate your own cheese)
• 1/2 cup mayonnaise (you can use plain yogurt instead)

Directions:

Thickly slice or chop ripe red tomatoes.… Read More »