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Steamed cauliflower covered in melted cheese

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Ingredients

1 large head of cauliflower

1/2 cup Miracle Whip/Mayonnaise

1 teaspoon fine ground mustard

1 cup shredded mild cheddar cheese

Instructions

With a knife, carefully remove core from cauliflower and place in a large pan filled with about 1-inch of water

Cover and steam until just tender, about 5 minutes; let cool enough to handle

Remove cauliflower from pan and place in an oven-safe baking dish

Cover with the Miracle Whip, ground mustard and cheese

Bake uncovered in a 350 degree oven until cheese is melted, about 5-10 minutes

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Fruits: Super Simple Marinara Sauce (Tomatoes)

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Fruits: Super Simple Marinara Sauce (Tomatoes)

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Ingredients

1 large can (28 ounces) whole peeled tomatoes

1 medium yellow onion, peeled and halved

2 large cloves garlic, peeled but left whole

2 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

Pinch of red pepper flakes

Salt, to taste

Instructions

In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano, and red pepper flakes.

Bring the sauce to a simmer over medium-high heat, then lower the heat and simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a spoon to crush the tomatoes against the side of the pot after about 15 minutes have passed.

Remove the pot from the heat and discard the onion. Smash the garlic cloves against the pot's side with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking

Add salt, to taste

Serve warm.

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Ingredients

1 pound asparagus, trimmed

1 tablespoon olive oil

salt and pepper to taste

Instructions

Preheat grill to high heat

Lightly coat asparagus in olive oil.  Season with salt and pepper to taste.

Grill over high heat for 2-3 minutes, or to desired tenderness.

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Salad Ingredients

5 ounces fresh baby spinach

2 small apples, cored and thinly sliced

half of a small red onion, thinly sliced

1/2 cup chopped walnuts, toasted

1/3 cup dried cranberries

3 ounces crumbled goat cheese

Vinaigrette Ingredients

1/4 cup extra virgin olive oil

2 tablespoons apple cider vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

1 small garlic clove, peeled and minced

a generous pinch of salt and black pepper

Instructions

Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously to combine.

Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl.  Drizzle with the vinaigrette, and toss to combine.

Serve immediately, garnished with the remaining goat cheese, and enjoy!

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Ingredients

2 tablespoons olive oil

1 medium yellow skinned onion, chopped

1 large red pepper, seeded and chopped

1 large green pepper, seeded and chopped

1 large jalapeno pepper, seeded and chopped

4 cloves garlic, crushed and chopped

1 cup vegetable stock

1 (32- ounce) can crushed tomatoes

1 (14-ounce) can black beans

1 (14-ounce) can dark red kidney beans

1 tablespoon ground cumin

2 tablespoons chili powder

1 tablespoon cayenne hot pepper sauce

1 teaspoon salt

1 cup spicy re-fried beans

Toppings

8 ounces shredded cheddar

Chopped scallions

Diced + seeded plum tomato

Tortilla chips for dipping

Instructions

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with broth, and add tomatoes, black beans, and red kidney beans. Stir to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat for about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Dip with tortilla chips

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Roots: Crispy Baked Sweet Potato Fries (Sweet Potato)

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Roots: Crispy Baked Sweet Potato Fries (Sweet Potato)

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Ingredients

2 pounds sweet potatoes (about 2 medium-large or 3 medium)

1 tablespoon cornstarch

½ teaspoon sea salt

2 tablespoons extra-virgin olive oil

Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder

Instructions

Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.

Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.

Sprinkle the sweet potato fries with the cornstarch (use 1 ½ teaspoons per pan) and salt (¼ teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain.

Arrange your fries in a single layer and don’t overcrowd them; otherwise, they will never crisp up. Bake for 20 minutes, then flip the fries.

Bake for 10 to 18 more minutes, or until the fries are crispy. You’ll know they’re almost done when the surface of the fries changes from shiny orange to a more matte, puffed-up texture.

If desired, toss the baked fries with seasonings, to taste.  Serve warm!