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Yogurt Spinach Dip

Serves 6       


1/4 cup chopped fresh spinach
1/4 cup plain yogurt
1/4 cup mayonnaise
1/2 teaspoon seasoning salt
1/8 teaspoon dried parsley
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon ground dry mustard
1/8 teaspoon garlic salt


In a medium bowl, mix together spinach, plain yogurt, mayonnaise, seasoning salt, parsley, basil, oregano, dry mustard and garlic salt. Chill until serving.

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Baked Potato Chips


4 russet (baking) potatoes, peeled and sliced diagonally 1/8 inch thick
1/2 stick (1/4 cup) of butter, melted
salt to taste


Pat the potatoes dry between paper towels and arrange them in one layer on 2 buttered cookie sheets pans. Brush the potatoes with the butter, bake them in a preheated 500°F oven for 15 to 20 minutes, or until the edges are golden brown. Sprinkle them with the salt.

Adapted from

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Kale Chips



12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems remove
1 Tablespoon olive oil


Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool

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Cabbage Patch Soup


2 tablespoons olive oil
1 onion, (or shallot!)chopped
1 tablespoon all-purpose flour
6 cups chicken broth
1 cup cooked chicken, cut into small pieces
½ head of green cabbage, shredded
1 cup sliced carrots
1 Red Bell Pepper, diced
1 lb. fingerling potatoes cut into chunks
1 bay leaf
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
3/4 cup sour cream 


Heat the oil in a large saucepan over medium heat. Sauté the onion or shallot in the oil for about 5 minutes, or until onion is tender. Stir in the flour to coat well, then quickly pour in the chicken broth. Stir constantly for 3 minutes, or until somewhat thickened.

Next, add the chicken, cabbage, carrots, red bell pepper, fingerling potatoes, salt, ground black pepper and bay leaf. Reduce heat to low and simmer for 20 minutes. Stir in the sour cream 1 minute before serving. Allow to heat through and remove bay leaf. Serve with some slices of warm crusty bread, such as garlic bread.

Serves 6

Adapted from

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Maple Glazed Acorn Squash Rings

A lightly spiced brown sugar and maple syrup mixture makes a delicious glaze for these baked acorn squash rings. These baked squash rings make the perfect fall side dish.

2 medium acorn squash, cut crosswise into 1/2-inch slices
Salt and pepper
3/4 cup apple juice
2/3 cup light brown sugar, packed
1/4 cup maple syrup
1/4 teaspoon salt
Dash ground cinnamon
3 tablespoons butter

Line a large baking pan — such as a large jelly roll pan or two smaller pans — with foil; lightly grease or spray with nonstick cooking spray. Heat oven to 350°.

Slice the squash into 1/2 to 1-inch rounds. Cut centers out of each squash slice with a knife or a biscuit cutter about the size of the seed area.

Arrange slices on the baking sheet, overlapping slightly if necessary. Sprinkle lightly with salt and pepper and pour apple juice over the rings. Cover the pan tightly with foil and bake for 30 minutes, or just until the squash rings are tender.

Meanwhile, in a small saucepan, combine the brown sugar, maple syrup, salt, cinnamon, and butter. Bring to a simmer and cook, stirring, until sugar is dissolved. Spoon the mixture over the squash and continue baking, uncovered, for about 20 minutes, or until squash rings are tender.

Serves 6

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Banana Nut Muffins


2 large eggs.

2 large ripe bananas, mashed.

1 stick of butter, softened.

2 cups of all-purpose flour.

1 cup of sucanant, or granulated sugar.

1 cup of buttermilk.

½ cup of chopped pecans.

1 teaspoon of vanilla extract.

1 teaspoon of salt.

1 teaspoon of baking powder.

½ teaspoon of baking soda.



Preheat your oven to 400°F (200°C) and grease 12 standard size muffin-pan cups.

Beat together the butter and granulated sugar until light and fluffy.

One at a time, add the eggs, beating thoroughly after each is added.

Beat in the bananas until the mixture is smooth.

Mix together the flour, salt, baking powder and baking soda.

Alternately stir the flour mixture and the buttermilk into egg mixture until the dry ingredients are just moistened.

Stir in the chopped pecans and vanilla extract.

Spoon the batter into the greased muffin pans, filling about two-thirds.

Bake for around 20 minutes or until golden brown.

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Spiced Poached Pears

Recipe provided by Ashley Rodriguez

You can replace the wine with all pear juice, apple juice or simply water – although the flavor won’t be as rich.



1 750-ml bottle dry white wine

2 cups pear juice or pear nectar

1 1/4 cups sugar

12 whole green cardamom pods, crushed in resealable plastic bag with mallet

4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)

2 cinnamon sticks, broken in half

5 large firm but ripe bosc pears (3 to 31/4 pounds), peeled



Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.

Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.

Serve your warm poached pears on their own, over vanilla ice cream (oh and caramel sauce!) or over this very creamy and deliciously easy panna cotta (see recipe below).


Adapted from Epicurious

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Ginger & Cardamom Panna Cotta with Spiced Pears

Recipe provided by Ashley Rodriguez

Feel free to leave out the ginger and/or cardamom – the recipe remains to be incredible.



4 cups (1l) heavy cream (or half-and-half)

1/2 cup (100g) sugar

2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise

7 whole Cardamom pods, cracked

1 inch piece of ginger, peeled and cut into four pieces

1/4 tsp ground ginger

2 packets powdered gelatin (about 4 1/2 teaspoons)

6 tablespoons (90ml) cold water



1.   Heat the heavy cream, sugar, ginger and cardamom in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

      (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2.   Lightly oil eight custard cups with a neutral-tasting oil.

3.   Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4.   Pour the very warm panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5.   Divide the panna cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours.

6.   If you’re pressed for time, pour the panna cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

7.   Run a sharp knife around the edge of each panna cotta and unmold each onto a serving plate, and garnish as desired.

Serve with poached pears and a drizzle of their poaching liquid.


Adapted from David Lebovitz

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Oven-Roasted Parsnips


  • 1 1/2 lbs parsnips, peeled and julienned
  • 3 tablespoons olive oil
  • 2 pinches cayenne, or paprika (to taste)
  • 1/4 teaspoon sea salt (or more, to taste)
  • 2 cloves garlic, peeled and minced
  • Optional: 1 ½  teaspoon rosemary or thyme


  1. Position rack in the bottom of the oven, and preheat oven to 450-degrees.
  2. Place parsnips in a large bowl and sprinkle with olive oil, cayenne and sea salt, tossing well to ensure everything is coated well.
  3. Layer parsnips on baking sheet in single layer, and empty the remaining oil mixture on top of them.
  4. Roast 15 minutes in the oven, stirring occasionally.
  5. Remove baking sheet from oven and sprinkle with the garlic and optional rosemary or thyme and roast until well browned, about 15 minutes longer.
  6. Let cool slightly, adjust salt if necessary and serve.

Serves 4                         Adapted from

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Roasted Yams

A delightfully simple and delicious way to prepare yams without using extra sweetening. Serves 4


  • 2 large yams, cut into 1/4 inch thick rounds
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1/4 cup olive oil or melted butter


  • 1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil OR parchment paper.
  • 2. Arrange the slices of yams in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil or melted butter over them as evenly as possible.
  • 3. Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.