Dec 21, 2016 | Recipes
Apple Confit Sturdy apples are flavored with cinnamon and vanilla in this slow cooker apple compote. Top with low-fat vanilla ice cream and a sprinkling of toasted walnuts or almonds for dessert. Ingredients 3 pounds firm cooking/baking apples, such as Granny Smith,...
Dec 21, 2016 | Recipes
Roasted Brussels Sprouts with Pancetta & Sage In this roasted Brussels sprouts recipe,pancetta—cured Italian-style bacon—seasons sweet Brussels sprouts with a hint of salt and a touch of smoke that goes nicely with the fresh sage. Ingredients 1 large leek, white...
Dec 21, 2016 | Recipes
Parsley Smashed New Potatoes Ingredients 2 pounds new or baby red potatoes, (1- to 2-inch diameter), large ones quartered ⅔ cup low-fat plain yogurt 2 scallions, cut in half lengthwise and finely chopped ¼ cup finely chopped fresh parsley 2 tablespoons butter,...
Dec 21, 2016 | Recipes
Butternut & Barley Pilaf Winter squash contributes a rich, full flavor to a simple barley pilaf. Gremolata, an Italian mixture of parsley, lemon zest and garlic, gives the dish a lively finish. We modified this recipe by roasting the squash. We had read a lot of...
Dec 21, 2016 | Recipes
Pork Tenderloin with Roasted Grape Sauce Roasting grapes bring out their succulent sweetness, then combing them with thyme, mustard and white wine creates an easy, savory sauce for the pork tenderloin. Ingredients 4 cups red and/or green grapes 1-1¼ pounds pork...
Dec 21, 2016 | Recipes
White Bean & Roasted Tomato Soup Pureed beans add a satisfying richness and roasted tomatoes add incredible flavor to this hearty winter soup. We modified this original recipe to make it quicker to make. We used a can of white beans versus using dry beans. You can...
