1 1/2 (680g) zucchini, cut lengthwise into wedges (about 3 medium zucchini)
1/2c (50g) freshly grated Parmesan
1tsp (5ml) dried herbs-thyme, oregano, basil, rosemary, etc…
1/2tsp (2.5ml) smoked paprika
1/2tsp (2.5ml) garlic powder
1/2 Kosher salt, to taste
black pepper, to taste (freshly ground if possible)
2 Tbsp (30ml) olive oil
3Tbsp (45ml) chopped fresh parsley leaves
1.Preheat oven to 400°F. Line baking sheet with parchment or aluminum foil. Spray with non-stick cooking spray.
2.In bowl, combine Parmesan, dried herbs, smoked paprika, and garlic powder, salt, and pepper, to taste.
3.Toss the zucchini with olive oil and roll in parmesan/herb mixture to coat all sides. Place zucchini onto prepared baking sheet. Sprinkle with extra parmesan/herb mixture if needed.
4.Bake until crisp, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
5.Garnish with parsley. Serve warm.
1/2c diced onion
2tsp minced garlic
2c diced potatoes
2c diced carrots
14oz can chicken broth
1 medium zucchini diced
2 large tomatoes peeled and diced (or you can use 1 14-oz can diced tomatoes, not drained)
14oz can corn not drained
1/2tsp rubbed sage
1/2tsp all-purpose seasoning
12oz can evaporated milk
1c diced chicken or ham optional
1/2c Parmesan cheese to top bowls of stew
1.Prep: Start by preparing the vegetables for the stew. Dice the onion, mince the fresh garlic (if not using pre-minced garlic), also chop the potatoes into small cubes.
2.Wash and dice the carrots into 1″ size pieces, slice the zucchini into 1-2″ size pieces (these should be a bit bigger than the carrots; they get soft much faster). Don’t forget to peel and dice the tomatoes (if using fresh ones from your garden).
3.Lastly, if you are going to add meat to this stew, make sure the meat is fully cooked and chopped into bite sized chunks as well.
4. Cook: In a large stockpot, heat butter over medium heat. Add in onions, garlic, potatoes and carrots. Cook for about 5 minutes, stirring often, until onions are translucent.
5.Add in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft.
6.Add in zucchini, tomatoes, corn, chicken, or ham (if desired) and seasoning (except cornstarch.) Heat for another 10-15 minutes or so, until mixture is hot and beginning to boil.
1 cup wild-brown rice blend
1 3/4c gluten- free chicken broth
3c 1″ butternut squash cubes (about 1 small squash)
3 Tbsp extra virgin olive oil, divided
1/8tsp each garlic powder, chili powder. cinnamon
Salt and pepper
9oz thinly shredded brussels sprouts
1 large or 2 small apples, chopped
3oz white cheddar cheese, cut into cubes
1/3c sliced almonds or pepitas
1/3c dried cranberries
1/2c extra virgin olive oil
1/4c balsamic vinegar
1 small clove garlic, microplaned or very finely minced
2 Tbsp fig jam
salt and pepper
1. Add rice and chicken broth to a small saucepan then bring to a boil, place a lid on top, then turn heat down to a simmer and cook for 40-50 minutes or until rice is al dente (verify liquid amount and cooking method with rice package directions.) Set aside to cool slightly- can be done a day ahead of time.
2.Preheat oven to 400°F. Line a half sheet pan with a silpat or foil then spray with nonstick spray if using foil. Add butternut squash cubes, 1 1/2 Tbsp extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper then toss with your fingers to evenly coat. Roast for 15-20 minutes, or until squash is tender, stirring halfway through. Set aside to cool slightly- can be done a day ahead of time.
3.Meanwhile, line another half sheet pan with a silpat or foil then spray with nonstick spray if using foil. Add shredded brussels sprouts, remaining 1 1-2 Tbsp extra virgin olive oil, salt, and pepper then toss with your fingers to evenly coat. Add to oven after stirring the squash then roast together for 8-10 minutes or until brussels sprouts are tender and golden brown.
4.For the Fig Balsamic Vinaigrette: Combine ingredients in a bowl or jar with a tight fitting lid then whisk or shake to combine (might need to microwave for 15-20 seconds to help melt the fig jam if desired.
5.In a large bowl combine cooked rice, butternut squash, brussels sprouts, apples, cheese, almonds, and dried cranberries. Drizzle Fig Balsamic Vinaigrette on top then toss to coat and serve. Leftovers are good for 3-4 days.
1 frozen deep dish pie crust (9 or 10-inch)
1 cup semisweet chocolate chips
1 cup pretzels, coarsely crushed
1 cup graham crackers, coarsely crushed
1 cup shredded coconut
3/4 cup pecan pieces
1 cup Kraft caramel bits
1/2 cup (8 tbsp.) butter, melted
1 can (14 oz) sweetened condensed milk
1.Preheat the oven to 350°F. Place the oven rack on the second to lowest spot in your oven.
2.Heat butter in a large microwave-safe bowl until melted. Coarsely crush pretzels and graham crackers into pieces (not too small).
3.Combine all filling ingredients (chocolate chips, pretzels, graham crackers, coconut, pecans, caramel bits, butter, and sweetened condensed milk) in a large bowl until well blended.
4.Pour the entire filling into the frozen pie crust, and bake for 40-45 minutes or until the pie is set and the top is golden. (*Check the pie about 25 to 30 minutes in and if the top is getting too dark cover it with a piece of foil)
5.Let pie cool for 15 minutes before cutting and serving.