STUFFING

Stuffing

6 cups bread, crumbled (cornbread or whole grain, regular or gluten free)

3 gala apples, chopped

5 stalks celery, chopped

2 scallions, chopped

1 cup golden raisins

2 tablespoons garlic minced

1 cup chicken broth, divided


Preheat the oven to 350 degrees. Toast the crumbled on a large baking sheet 25-30 minutes until crunchy. Let cool. Heat a large skillet to medium-high heat and coat the bottom with nonstick cooking spray. Add the apples, celery, onions, golden raisins, garlic, salt and pepper and sauté for 3-4 minutes. Pour in ½ cup broth and continue to cook until the liquid has evaporated, around 5 minutes. Transfer to a large mixing bowl. Add the toasted cornbread and remaining ½ cup broth then stir to combine. Transfer the entire mixture to a baking dish lightly greased with nonstick spray. Cover with foil and bake 35 minutes. Remove the foil and bake for another 10-15 minutes until the top is crispy. Serve warm. 

 

Cranberry Sauce

Cranberry Sauce

1 bag fresh cranberries

1/2 cup Truvia baking blend

1 orange, juiced and zested

1 lemon, juiced and zested

1 teaspoon cinnamon


Pour the cranberries, 1/3 cup water, Truvia, orange juice, lemon juice and cinnamon in a saucepan and stir to blend. Bring the mixture to a boil over a medium heat. Simmer for 6-8 minutes, stirring occasionally. Stir in the orange and lemon zest, then allow the cranberry sauce to cool before serving.

 

GREEN BEAN CASSEROLE

Green Bean Casserole

2 bags frozen green beans

3 tablespoons olive oil, divided

1 small cauliflower head, cut into florets

1 12-ounce can organic condensed cream of mushroom soup

1 tablespoon garlic

1 shallot, chopped

1 pint mushrooms, chopped


 Preheat the oven to 450 degrees. Toss the cauliflower florets with 2 tablespoons of olive oil then lay flat on a baking sheet. Roast for 30-35 minutes until the cauliflower is caramelized and tender. While the cauliflower cooks, heat a skillet to medium-high heat. Add the remaining 1 tablespoon olive oil then the garlic, shallots and mushrooms. Sauté 8-10 minutes, then add to the crockpot. Transfer the cauliflower to a blender with the cream of mushroom soup and blend. Pour the sauce into the crockpot. Add the green beans and stir to combine. Cover and simmer on low for 4-6 hours.

 

ROASTED GARLIC & SHALLOT MASHED CAULIFLOWER

Roasted Garlic & Shallot Mashed Cauliflower

1 head cauliflower, cut into florets

1 tablespoon olive oil

1 teaspoon balsamic vinegar

3 garlic cloves

2 shallots, peeled

1/2 cup plain Greek yogurt

1/4 teaspoon white pepper


Preheat the oven to 400 degrees. Place the garlic cloves and shallots on a foil-lined baking sheet and drizzle with the olive oil and balsamic vinegar. Roast for 25-30 minutes until caramelized. While the garlic and onions are roasting, add the cauliflower florets to a pot and fill with enough water to cover. Bring the water and cauliflower to a boil and cook for 5-10 minutes until cauliflower is tender. Pour into a colander to drain the water, then put the cauliflower into a food processor and pulse until a rice consistency forms. Add the roasted garlic, shallots, Greek yogurt, white pepper, black pepper and salt then pulse until creamy.

 

SPAGHETTI SQUASH MARINARA

Spaghetti Squash

1 spaghetti squash, cut in half lengthwise

1 jar Rao's Garden Vegetable sauce (or any sauce alternative)

1 tablespoon parmesan cheese (optional)


Preheat oven to 400 degrees. Scrape out the seeds and pulp  and lay the 2 halves of the squash face down on a cookie sheet. Bake for 50 minutes. Meanwhile, heat Rao's (or any tomato sauce substitute). Remove squash and cool for 5 minutes. Scrape the flesh of the squash with a fork - it should fall free from the skin and resemble angel hair pasta. Put squash in a bowl and mix with sauce. Top with cheese.

 

ITALIAN WHITE BEANS & SAGE

Italian White Beans & Sage

1 can white beans, drained

2 tablespoons olive oil

2 garlic cloves, peeled and minced

1 tablespoon lemon juice

4 sage leaves, chopped

 

Heat a large sauté pan to low and add olive oil, garlic, and sage. Cook for 4 minutes. Add beans, salt and pepper, and toss. Cook for another 5 minutes. Remove from heat and toss with lemon juice. Serve hot.

 

CHEESE STRAWS

Cheese Straws

2 cups oat flour

1/2 cup parmesan cheese

1 teaspoon honey or agave

Himalayan sea salt

1/2 cup coconut oil

2 tablespoons unsweetened almond milk

1 ounce goat cheese

 

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, mix the oat flour with the parmesan cheese, honey and a dash of sea salt. Fold in the coconut oil and continue to mix until the dough is crumbly. Pour in the almond milk to smooth the dough, then shape it into a ball. Cover the dough with saran wrap and allow it to chill in the refrigerator for 15-20 minutes. Transfer the dough to the parchment paper-lined baking sheet. Use a rolling pin to roll it flat on the pan. Cut the dough into long and narrow rectangles. Bake for 10-12 minutes, until the cheese straws are lightly brown and toasted. Sprinkle with goat cheese and bake 2-3 minutes longer. Remove from the oven and allow the straws to cool completely before using a spatula to separate the pieces.

 

PUMPKIN HUMMUS

Pumpkin Hummus

2 cans white beans, rinsed and drained

1 can pumpkin purée

1 tablespoon olive oil

2 tablespoons agave

2 tablespoons fresh rosemary

1 garlic clove, minced

2 teaspoons pumpkin pie spice

 

Combine ingredients in a food processor until creamy. Store in the refrigerator in an air-tight container. Serve as a dip or spread.

 

CAPRESE SALAD

Caprese Salad

2 pints tomatoes, chopped

6 ounces fresh mozzarella, chopped

10 fresh basil leaves

1/2 cup balsamic vinegar

2 tablespoons olive oil

 

Combine the basil, balsamic vinegar, olive oil, salt and pepper in a food processor to make the dressing. Toss with the chopped tomatoes and mozzarella.

 

ROASTED SQUASH & APPLE SALAD

Roasted Squash & Apple Salad

1 container pre-cut butternut squash

2 apples, chopped

2 tablespoons maple syrup

1 teaspoon cinnamon

1 bunch kale, chopped

1 cup arugula

1/4 cup balsamic vinegar


Preheat the oven to 400 degrees. Toss the butternut squash and apples with the maple syrup and cinnamon. Lay flat on a foil-lined baking sheet and roast for 25-30 minutes, until the squash and apples are caramelized and tender. Place the chopped kale on a separate baking sheet and cook for 15 minutes. Toss the roasted squash, apples, and kale with the arugula and balsamic vinegar. Serves 4-6.

 

PROSCIUTTO WRAPPED DATES

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36 Medjool dates, pitted

1/4 pound prosciutto

goat cheese

balsamic glaze

 

Preheat oven to 400 degrees. Cut a slit onto one side of each date, opening slightly. Stuff with goat cheese (around 1/2 teaspoon). Seal the date closed by pushing the sides with your fingers. Wrap each date in a thin strip of prosciutto and place on a foil-lined cookie sheet. Bake in the oven for 5 minutes then flip each date and cook for another 2 minutes. Remove the tray from the oven and drizzle with balsamic glaze. Stick back in the oven and bake for 3 minutes. Serve warm or at room temperature.

 

CAULIFLOWER WITH WHIPPED GOAT CHEESE

Cauliflower With Whipped Goat Cheese

1 head of cauliflower, cut into florets

1 tablespoon olive oil

1/3 cup goat cheese

1/3 cup plain 2% greek yogurt

1 teaspoon thyme

1 teaspoon parsley

1 teaspoon chives


Preheat the oven to 400 degrees. Toss cauliflower with olive oil, salt and pepper. Roast for 20-25 minutes until cauliflower is slightly crisped and caramelized. While the cauliflower is baking, whip goat cheese, greek yogurt and herbs with a food processor or handheld blender. Remove the cauliflower from the oven and serve warm with a dollop of the goat cheese. 

 

ROSEMARY ROASTED CARROTS

Rosemary Roasted Carrots

8 whole carrots, peeled

1 tablespoon coconut oil

1 tablespoon lemon juice

1/4 cup fresh rosemary, chopped

 

Preheat oven to 425 degrees. Lay carrots flat on a baking sheet. In a small bowl, microwave coconut oil, lemon juice, rosemary, salt and pepper for 45 seconds, or until coconut oil is melted. Drizzle evenly over the carrots. Bake for 25-30 minutes, until carrots are tender. Turn oven to a broil and cook for an additional 2 minutes.

 

CAULIFLOWER MASHERS

Cauliflower Mashers

1 head cauliflower

1/4 cup fresh chives

1/4 cup feta cheese

1 teaspoon garlic powder

1 teaspoon white pepper

 

Add cauliflower florets to a pot and fill with water to cover. Bring the water and cauliflower to a boil and cook for 5-10 minutes until cauliflower is tender. Pour into a colander to drain the water, then put the cauliflower into a food processor and pulse until a rice consistency forms. Add chives, feta, garlic, white pepper, salt and black pepper and pulse until creamy.

 

WARM BRUSSELS SPROUTS SALAD

Warm Brussels Sprouts Salad

2 cups spinach

1/4 cup cranberries

4 cups brussels sprouts, washed and trimmed

1/2 cup red onion, diced

1 tablespoon agave

1 apple, sliced

1/4 cup apple cider vinegar


Combine spinach and cranberries in a salad bowl then set aside. Shave brussels sprouts with a food processor, grater, or cut with a knife. Heat a large skillet to medium-high heat. Coat the bottom with cooking spray. Add red onion, brussels sprouts and drizzle with agave. Cook 10 minutes, stirring occasionally. When onions and brussels sprouts are golden brown, add apples and cook for another 5 minutes. Remove from the heat and immediately add to the spinach. Stir right away so that spinach warms. Toss with apple cider vinegar.

 

SCALLOPED SWEET POTATOES 

Scalloped Sweet Potatoes

3 sweet potatoes

1/2 cup sweet onion, diced

1 tablespoon garlic, minced

1 tablespoon rosemary

1 1/4 cup grated parmesan cheese 

1/2 cup chevre (goat cheese)


Preheat oven to 400 degrees. Heat a skillet to medium heat and coat the bottom with nonstick cooking spray. Add diced onions, garlic, and rosemary and saute around 10 minutes, stirring occasionally. While the onions are cooking,  scrub the sweet potatoes and slice as thin as possible. Arrange one layer of the round slices in an overlapping spiral on the bottom of a round baking dish or iron skillet. Top with 1/2 cup parmesan cheese, salt and pepper. Arrange the next layer of sweet potato rounds in an overlapping spiral. Top with 1/2 parmesan cheese then the sauteed onion mixture to evenly cover sweet potatoes. Add the third layer of sweet potato in the same pattern, adding extra rounds until used up. Top this layer with remaining 1/4 cup parmesan cheese, chevre, salt and pepper. Bake at 400 degrees for 30 minutes. Turn the oven temperature down to 375 degrees and bake for another 20-25 minutes, until potatoes are lightly browned and crisp. Pierce through the layers with a fork to make sure the middle layers are tender (bake for another 5 minutes or so if not). When potatoes are cooked through, turn oven to a broil and cook for an additional 2 minutes. Remove and serve warm, cutting the potatoes like a pie. 

 

AUTUMN VEGGIES

Autumn Veggies

1 red onion, chopped

1 pound Brussels sprouts, halved

1 container pre-cut butternut squash, cubed

1 head cauliflower cut in florets

2 sweet potatoes, cubed

2 tablespoons olive oil

2 tablespoons maple syrup


Preheat oven to 400 degrees. Toss vegetables with olive oil, maple syrup, salt and pepper and lay flat on a baking sheet. Roast for 30-40 minutes stirring occasionally, until vegetables are golden brown. Remove from oven and enjoy warm.

 

PESTO POTATOES

Pesto Potatoes

3 pounds Yukon gold potatoes

2 tablespoons olive oil

1/2 cup pesto (Spinach Pesto recipe here)

kosher salt


Preheat the oven to 450 degrees. While the oven is heating, scrub the potatoes then place them in a large pot filled with water. Bring the water to a boil and cook potatoes for 15 minutes until tender. Remove from stove and drain water using a strainer. Once the potatoes are cool,  cut into small cubes. Toss the potato cubes with 2 tablespoons olive oil and kosher salt. Lay flat on a roasting pan and roast for 30-35 minutes in the oven until potatoes are lightly crisped (depending on oven, may need to turn temperature to a broil and cook an additional 5 minutes). Remove and toss with pesto. Serve hot or at room temperature.

 

ROASTED CAULIFLOWER RICE

Roasted Cauliflower Rice

1 head cauliflower cut in small segments

2 tablespoons garlic, minced

1 tablespoon olive oil

1 tablespoon parmesan cheese


Preheat oven to 450 degrees. Toss cauliflower and garlic with olive oil, salt and pepper. Place flat on a baking sheet and roast for 30-40 minutes or until cauliflower is caramelized. Remove from oven and place in the food processor with parmesan cheese. Blend until consistency resembles rice. Serve hot.

 

KALE-TOPPED SWEET POTATO ROUNDS

Kale-Topped Sweet Potato Rounds

2 sweet potatoes, scrubbed and sliced into thin rounds

3 cups kale, chopped

1/3 cup cranberries

1/4 cup goat cheese

1/4 cup walnuts

cooking spray


Preheat oven to 400 degrees. Spray bottom of cookie sheet with nonstick cooking spray, then spread sweet potato rounds to lay flat. Bake for 20-25 minutes until sweet potatoes are tender and lightly browned. While the sweet potatoes are cooking, heat a skillet to medium-high heat and coat bottom with cooking spray. Add kale and sauté 5 minutes, stirring frequently. Turn off heat, stir in cranberries, walnuts, and goat cheese and cover for 2 minutes. Remove from heat. When the sweet potatoes are ready, arrange the rounds on a plate or platter with a spoonful of the kale mixture. Serve warm. 

 

MAPLE-SAGE CANDIED SQUASH

Maple-Sage Candied Squash

1 container pre-cut butternut squash

8 large carrots, peeled and chopped

1 red onion, diced

1 head cauliflower, cut into florets

8 fresh sage leaves, chopped

1 tablespoon brown sugar

2 tablespoons maple syrup


Preheat oven to 450 degrees.  Toss chopped veggies with brown sugar and maple syrup until lightly coated. Lay flat on a baking pan and roast for 30-35 minutes, stirring occasionally until veggies are caramelized.  

 

Garlic Mashed Potatoes

Garlic Mashed Potatoes

1 1/4 pounds yukon gold potatoes, cubed

1/4 c. vegetable or turkey broth

1/2 cup plain Greek yogurt

2 tablespoons olive oil

1 1/2 tablespoons garlic, minced

1/2 teaspoon white pepper

1 teaspoon kosher salt

 

Boil water in a large pot and add potatoes. Cook for approximately 15 minutes, until the potatoes are tender. Allow the potatoes to cool then strain and transfer back to the large pot. Pour in the broth and use a hand mixer to mash. Add the Greek yogurt, olive oil, garlic, white pepper, and kosher salt and mix until creamy.

 

CARAMELIZED SQUASH

Caramelized Squash

1 container pre-cut butternut squash

1 cup red onion, sliced

2 tablespoons agave


Heat a skillet to medium heat and coat bottom with nonstick cooking spray. Add butternut squash and red onions, stirring frequently. Cook for 5 minutes, and then drizzle agave. Continue to cook for another 5 minutes until squash and onions are caramelized.

 

FENNEL & RADICCHIO SALAD

Fennel & Radicchio Salad

2 bulbs fennel, sliced

2 cups radicchio, chopped 

2 cups mesclun lettuce

2 apples, sliced

1 cup golden raisins

2 tablespoons honey

1/4 cup apple cider vinegar

 

Toss the fennel, radicchio, lettuce, sliced apples and golden raisins with the honey, vinegar, salt and pepper.

 

SWEET POTATO MASHERS

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2 3/4 pounds sweet potatoes

1/4 cup fat-free half and half

3 tablespoons coconut oil

3 tablespoons maple syrup

1/3 teaspoon vanilla extract

1/2 teaspoon ground allspice

1 egg



Bake the potatoes at 400 degrees until tender. Mash the potatoes in a large bowl. Reduce oven to 350 degrees. Mix remaining ingredients into sweet potato pulp. Add to a casserole or loaf pan greased with cooking spray. Bake at 350 degrees for 20-25 minutes.

 

HONEY ROASTED POTATOES & APPLES

Honey Roasted Potatoes & Apples

2 pounds Yukon gold potatoes, cubed

1 pound gala or fuji apples, cubed

1/4 cup olive oil

1/2 cup honey

 

Preheat oven to 450. Toss potatoes and apples in olive oil, honey and a dash of salt then place flat on a roasting pan. Cook for 30-40 minutes, stirring occasionally. Remove from the oven when the potatoes are tender and caramelized.

 

KALE, SQUASH AND GOAT CHEESE SALAD

Kale, Squash and Goat Cheese Salad

3 cups butternut squash, pre-cut in cubes

4 tablespoons olive oil

1-2 shallots, chopped

4 garlic cloves

1 head kale, chopped

1/2 cup dried cranberries

1/4 cup crumbled goat cheese


Preheat oven to 375 degrees. Toss squash with 2 tablespoons of olive oil and salt and roast on a baking pan for 40 minutes until caramelized. With five minutes left, heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive oil, shallots, and garlic cloves and sauté until caramelized. Add in the kale and cook 3-5 minutes. Add in roasted squash and cook for another 2 minutes. Remove from heat and toss with cranberries, goat cheese, salt and pepper.

 

CAPRESE STACKER

Caprese Stacker

2 heirloom tomatoes, thinly sliced

8 ounces fresh mozzarella, sliced

20 leaves fresh basil

Balsamic vinegar or glaze

 

Layer sliced tomatoes with mozzarella and fresh basil leaves. Drizzle with balsamic.

 

BALSAMIC VEGGIES

Balsamic Veggies

2 carrots, peeled and cubed

1 red onion, diced

1 sweet potato, cut into small cubes

1 cup mushrooms (Portobello or porcini)

2 garlic cloves

1 tablespoon olive oil

2 tablespoons balsamic vinegar


Heat oven to 450 degrees. Toss cubed vegetables with oil and vinegar. Spread flat on large roasting pan or cookie sheet. Roast 50 minutes or until vegetables are lightly browned and tender.

 

MAPLE BRUSSELS SPROUTS

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10-15 brussels sprouts

1/4 cup yellow onion, diced

1 teaspoon olive oil

1 tablespoon sugar free maple syrup

1 apple, chopped or shredded


Preheat oven to 400 degrees. Wash brussels sprouts and remove outer leaves. Cut in half or shred, depending on your preference. Toss sprouts with onions, olive oil and maple syrup. Lay fat on a roasting pan. Cook for 35-40 minutes until lightly crisped. Remove from oven and toss with apples.

 

ASPARAGUS WRAPS

Asparagus Wraps

1 bunch asparagus

1/4 pound turkey, ham, or prosciutto

1 tablespoon olive oil


Set oven to a broil. Cut the hard ends off of the asparagus spears. Toss with olive oil, salt and pepper. Wrap 3 spheres in ½ slice of prosciutto and place on a roasting pan. Stick in the oven and broil for 3 minutes. Remove the pan and flip asparagus, then broil for another 3 minutes.

 

SPINACH & ARTICHOKE DIP

Spinach & Artichoke Dip

2 cups plain Greek or Icelandic yogurt

1 tablespoon olive oil

1 tablespoon garlic, minced

2 cups spinach

2 cans artichokes (in water), drained

1/2 yellow onion, diced

1 cup grated parmesan cheese


Heat a large saucepan to medium heat then add the oil and garlic. Once the oil is hot, add the spinach, artichokes and onions and sauté 5-7 minutes, stirring occasionally. Transfer the vegetables to a blender or food processor with the Greek yogurt, parmesan cheese, salt and pepper and purée until creamy. Serve with baked chips, crackers or raw vegetables.

 

ITALIAN BRUSCHETTA  

Italian Bruschetta

1-2 slices of bread 

1 garlic clove

1 teaspoon olive oil

1/2 cup diced tomatoes

2 tablespoon fresh basil, chopped


Preheat oven to 450 degrees. In a large bowl, combine olive oil, tomatoes, basil, and salt and set aside to marinade. Rub both sides of bread with garlic clove, making sure the surfaces are covered. You can then throw out the clove. Toast slices of bread in oven for 5 minutes then flip, cooking for 5 more minutes until lightly browned and crisped. Remove from oven and top with tomato mixture.

 

PARMESAN THYME HUMMUS

Parmesan Thyme Hummus

1 can garbanzo beans, drained

1/2 cup parmesan cheese

2 tablespoons fresh thyme

2 tablespoons lemon juice

1 tablespoon olive oil

2 teaspoons garlic powder


Combine beans, parmesan, thyme, lemon juice, olive oil, garlic powder, salt and pepper in a food processor. Pulse until thick and creamy. Serve as a dip or spread and store in the refrigerator.

 

ROASTED VEGGIE SALAD

Roasted Veggie Salad

lettuce of choice

red onion, finely chopped

Portobello mushrooms

asparagus, cut in thirds

broccoli, cut into florets

1 tablespoon olive oil

goat cheese (optional)


Preheat oven to 400 degrees. Toss red onion, mushrooms, asparagus and broccoli in olive oil, salt and pepper and place on a baking pan. Cook for 25 minutes, or until vegetables are roasted. Remove from oven and mix with lettuce, goat cheese and dressing of choice.

 

PINK PESTO

Pink Pesto

6 red beets, stems removed

1/4 cup fresh parmesan cheese

1/4 cup walnuts

2 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon garlic, minced

1 tablespoon fresh basil


Preheat oven to 425 degrees. Scrub beets and place each beet in a pocket of foil. Place the foil-wrapped beets on a cookie sheet. Roast for 50-60 minutes until beets are tender and can be pierced with a fork. Remove from oven. Once the beets are cool enough to handle, peel the skin. Put the beets in a food processor with the remaining ingredients, salt and pepper and pulse until completely combined. Serve pesto as a dip or relish.

 

FALL GRAIN SALAD

Fall Grain Salad

1 delicata squash, cut into cubes

2 tablespoons maple syrup

1/2 cup quinoa, cooked

1 bunch kale, chopped

1 can white beans, rinsed and drained

1/2 cup cranberries

1 tablespoon olive oil


Preheat the oven to 425 degrees. Lay the delicata squash cubes flat on a baking sheet and drizzle with the maple syrup. Bake for 30 minutes, until the squash is tender and caramelized. While the squash cooks, prepare the quinoa according to the instructions on the package. Toss the squash with the quinoa, kale, beans, cranberries, olive oil, salt and pepper. Serve warm. Serves 4-6.

 

NUTTY RICE

Nutty Rice

1 cup wild rice

1 cup quinoa

1 cup pecans, chopped

2 cups golden raisins

1 bunch green onions, diced

3 navel oranges, juiced and zested

1/4 cup olive oil


In a saucepan, combine wild rice with 3 cups water and bring to a boil. Reduce heat to low and simmer 40-50 minutes until water is absorbed. In a separate saucepan, combine quinoa with 2 cups water and bring to a boil. Reduce head to low and simmer 20 minutes until water is absorbed. While the grains are cooking, juice and zest the navel oranges and pour into a large mixing bowl. Add pecans, golden raisins, onions, olive oil, salt and pepper and stir to combine. When the grains are finished, lay flat on a baking sheet for 30 minutes to completely dry. Then add to the dried fruit and nut mixture and stir to combine. Cover and set aside for at least an hour at room temperature before serving.

 

ROASTED CAULIFLOWER BEAN DIP

Roasted Cauliflower Bean Dip

1 head cauliflower, cut in small segments

2 tablespoons garlic, minced

1 tablespoon olive oil

1 can white beans, rinsed and drained

2 tablespoon parmesan cheese

1 tablespoon fresh sage

1 tablespoon fresh rosemary


Preheat oven to 450 degrees. Toss cauliflower and garlic with olive oil, salt and pepper. Place flat on a baking sheet and roast for 30-40 minutes or until cauliflower is caramelized. Remove from oven and place in the food processor with parmesan cheese, sage, and rosemary. Pulse into consistency resembles hummus. Serve warm or refrigerate and serve chilled.

 

TWICE BAKED SWEET POTATOES

Twice Baked Sweet Potatoes

4 sweet potatoes

1/4 cup pecans

2 tablespoons coconut oil, melted

8 dried figs (or 12 pitted dates)

1 teaspoon pumpkin pie spice

1/2 teaspoon allspice

 

Preheat the oven to 375 degrees. Bake the sweet potatoes for one hour until soft. Remove, then split the potatoes lengthwise. Scoop out the flesh of each potato, reserving the skin, then place it in a food processor. Add the pecans, coconut oil, figs, and spices and pulse to combine. Scoop the potato mixture back into the 4 sweet potato skins. Increase the oven temperature to 400 degrees and bake 8-10 more minutes until golden brown. Serves 4 (For a smaller side dish, cut each sweet potato in half to serve 8).