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Warm Collard and Black-Eyed Pea Salad

Ingredients 2 tablespoons plus 1 teaspoon olive oil, divided ¼ cup minced shallot 2 teaspoons Dijon mustard 3 tablespoons red wine vinegar ¼ teaspoon kosher salt ½ teaspoon black pepper 1 teaspoon maple syrup 1 tablespoon minced garlic 1 pound collard greens, stems removed, thinly sliced 1 cup rinsed and drained canned black-eyed peas Directions Heat a 4-quart sauté pan over medium heat and add 1 teaspoon olive oil. Add shallot and cook for 3 to 4 minutes or until browned. In a small mixing bowl, whisk together remaining olive oil, Dijon mustard, red wine vinegar, salt, pepper, maple syrup and garlic. Set aside. Add collard greens to pan, top with prepared ....
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Lemony Sweet Cheese Rolls

Ingredients 1 cup low-fat cream cheese, room temperature ½ cup nonfat Greek yogurt 1 teaspoon grated lemon zest ⅔ cup sugar ⅔ cup water 1 tablespoon plus 1 teaspoon fresh lemon juice, divided 1⅔ cup shredded low-moisture part-skim mozzarella cheese ½ cup semolina flour 3 tablespoons finely chopped raw pistachios Directions In a small mixing bowl, combine cream cheese, yogurt and lemon zest with a large spoon then place in the refrigerator. Place two 18-inch sheets of plastic wrap on a counter side by side. In a 2-quart pot over medium heat, make simple syrup by adding sugar and water and stirring until sugar dissolves, about 5 minutes. Pour simple syrup into a 2-cup glass ....
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Slow-Cooked Yellow Pea Soup

Ingredients 1⅓ cups yellow split peas, rinsed and sorted 2 cups chopped yellow onions 2 cups sliced carrots 1½ cups sliced parsnips 6⅓ cups water 1 tablespoon fresh thyme, minced 1½ tablespoons dried marjoram ½ tablespoon salt ½ teaspoon sugar 1 teaspoon canola oil 1 teaspoon black pepper Directions Combine all ingredients in a slow cooker and stir to combine. Cover and cook on high for 4½ hours, stirring every hour, until peas are soft. Let cool slightly to allow soup to thicken before serving. Cooking Note In Sweden, it is common to top yellow pea soup with a dollop of brown mustard. Nutrition Information Serves 6 Serving size: 1 cup (270 ....
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Garlic Lover’s Slow-Cooked Meat Sauce Recip

Prep Time: 15 minutes Cooking Time: 4 to 8 hours Ingredients 2 tablespoons unsalted butter 2 tablespoons olive oil 1 large sweet onion, diced 12 peeled garlic cloves, finely chopped 1½ pounds 96% lean ground beef ½ pound sweet Italian sausage 28-ounce can whole peeled San Marzano tomatoes with juice 15-ounce can no-salt-added tomato sauce 12-ounce can tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon kosher salt (optional) 1 teaspoon sugar 1 teaspoon Italian seasoning ½ teaspoon black pepper 2 bay leaves 2 tablespoons fresh flat-leaf parsley, chopped Directions In a large skillet, heat butter and olive oil over medium-high heat until melted. Add onion ....
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Mini Bananas Foster Pudding Cups

Creamy, sweetened banana pudding topped with caramelized bananas and pecans can be served warm or cool. Prep Time: 10 minutes Cooking Time: 20 minutes Ingredients 3 medium bananas, divided 1½ cups 2% milk, divided 2 tablespoons pure maple syrup 1 large egg 2 tablespoons cornstarch 1 teaspoon ground cinnamon, divided ⅛ teaspoon sea salt ¼ cup chopped pecans 1 teaspoon unsalted butter Directions In a medium bowl, mash 2 bananas with a fork until a thick puree is achieved. Whisk ½ cup milk, maple syrup and egg into bananas until combined. Add cornstarch, ¾ teaspoon cinnamon and salt; whisk for approximately 2 minutes. Place a medium pan on stove over ....
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Kale, Onion and Black Bean Arepas

Ingredients 2 cups pre-cooked white cornmeal flour 3 tablespoons vegetable oil, divided ¼ cup diced onions 1 cup drained canned black beans 3 cups chopped kale, stems removed 1 teaspoon garlic powder ½ teaspoon black pepper ⅓ cup crumbled feta or gorgonzola cheese Directions Pour flour into a medium bowl. Make a well in the center and add 2½ cups warm water. Using a wooden spoon, gradually stir until no dry lumps remain. Let rest 5 minutes. Knead dough a few times in bowl, then divide into 8 pieces. On a clean surface, roll each piece into a ball, then gently flatten to about ½-inch thick. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. ....
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Braised Lettuce with Beans

Ingredients 2 tablespoons extra-virgin olive oil 1 shallot, thinly sliced 1 head iceberg lettuce, washed and quartered ⅔ cup unsalted vegetable broth 1 (15.5-ounce) can cannellini beans, drained and rinsed ½ teaspoon kosher salt ¼ teaspoon ground black pepper 1 tablespoon lemon juice ¼ cup fresh parsley, chopped Directions Heat oil in a large high-sided skillet over medium heat. Add shallot and sauté until light golden brown, approximately 2 to 3 minutes. Add lettuce cut side down and allow to brown undisturbed for 5 minutes. Turn the lettuce onto the second cut side and add broth, beans, salt and pepper. Increase heat to medium-high and bring to a boil. ....
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Sweet Potato Cornbread Muffins

Sweet potatoes are high in vitamins A and C. They also make a delicious addition to cornbread! Ingredients 2¼ cups yellow cornmeal 1 cup all-purpose flour ½ cup turbinado sugar 1 tablespoon baking powder 1½ teaspoons salt ½ teaspoon baking soda ¼ teaspoon ground ginger 1¾ cups low-fat buttermilk 1 cup mashed roasted sweet potato (about 1 large) 4 large eggs, lightly beaten ¼ cup butter, melted Directions Preheat oven to 425°F (218°C). Combine cornmeal, flour, sugar, baking powder, salt, baking soda and ginger in a large bowl. Whisk to combine. In a medium bowl, combine buttermilk, sweet potato and eggs. Whisk until smooth. Add ....
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Creamy Cauliflower Pinto Mashed Potatoes

With minimal effort, pinto beans and cauliflower come together to add extra nutrition to mashed potatoes. Ingredients ¾ cup vegetable broth, divided ¼ cup onion, diced 1 15.5-ounce can pinto beans, drained and rinsed 2 cups white potato, chopped into small cubes 2 cups fresh or frozen cauliflower florets, chopped ¼ teaspoon salt 1 teaspoon garlic powder ¼ teaspoon ground black pepper 3 fresh basil leaves, chopped (optional for garnish) Directions In a small pot over medium heat, warm ¼ cup vegetable broth. Add onions and beans and stir. Cook for 5 minutes, stirring occasionally until most of the vegetable broth has evaporated. Meanwhile, place ....
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Greek Roasted Chicken and Vegetables

Serve alongside a leafy green salad topped with feta, tomatoes and Kalamata olives. Ingredients Vegetable oil cooking spray 1 whole chicken 6 red potatoes, scrubbed (peel on) 2 carrots, peeled and sliced in half lengthwise 2 parsnips, peeled and sliced in half lengthwise 1 tablespoon extra-virgin olive oil 2 tablespoons Greek seasoning Directions Preheat oven to 400ºF. Coat the roasting pan with the cooking spray. Place the chicken in the pan. Toss the potatoes, carrots and parsnips with the olive oil, and then place them in the roasting pan around the chicken. Sprinkle the chicken and vegetables with Greek seasoning. Bake for 10 minutes and then lower the heat to 350ºF. ....
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Warm Collard and Black-Eyed Pea Salad

Lemony Sweet Cheese Rolls

Slow-Cooked Yellow Pea Soup

Garlic Lover’s Slow-Cooked Meat Sauce Recip

Mini Bananas Foster Pudding Cups

Kale, Onion and Black Bean Arepas

Braised Lettuce with Beans

Sweet Potato Cornbread Muffins

Creamy Cauliflower Pinto Mashed Potatoes

Greek Roasted Chicken and Vegetables

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