Roasted Rainbow Veggie Salad with Pesto Vinaigrette
· 2 lbs. roma tomatoes
· 2 Tbsp. olive oil
· 6 beets (3 red and 3 gold)
· 3 large carrots
· ¼ whole red cabbage
· 2 avocados
· 2 zucchinis
· 1/3 cup basil pesto
· 1/3 cup olive oil
· ¼ cup white balsamic vinegar
· Salt and pepper
1. Preheat the oven to 450 degrees and place the whole beets in a baking dish. Roast for 1 hour, until soft. Cool completely, then peel and slice into 1/8-inch rounds.
2. Preheat the oven to 300 degrees. Slice the tomatoes into 1/3-inch rounds and lay out on foil-lined rimmed baking sheets. Drizzle with olive oil and salt and pepper liberally. Place in the oven and roast for 75 to 90 minutes, until the tomatoes are soft and wrinkled.
3. Shave the carrots into thin ribbons with a veggie peeler and shave the red cabbage into a thin slaw. Peel and slice the avocados into thin pieces.
4. Arrange all the vegetables into rows on a large platter. Then pour the last four ingredients in a small bowl and whisk for the vinaigrette. Salt and pepper to taste.
5. Drizzle the pesto vinaigrette over the roasted rainbow salad and serve immediately.
White Bean Cauliflower Mash
· 1 head cauliflower, chopped
· 2 ½ pounds potatoes, peeled and cubed
· 12 oz. can of Great Northern beans, rinsed and drained (or any white bean of choice, such as navy or cannellini)
· 1/3 cup low-fat chicken stock or chicken broth
· ¼ cup butter or butter substitute of choice
· ¼ cup milk or milk substitute of choice
· ¼ Greek yogurt
· Lots of pepper
· Salt to taste
· ¼ tsp. paprika (or rosemary)
· 1 head roasted garlic, squeezed out of skins
1. Boil potatoes through in a large pot with chicken stock for about 30 minutes, or until tender.
2. Add cauliflower and beans to potatoes. Place lid and let simmer for about 15 minutes or until cauliflower is tender.
3. Add the rest of the ingredients and use hand immersion or a traditional blender to get to your favorite mashed potato consistency.
4. Serve warm.
Fruit Turkey with Pumpkin Cheesecake Dip
· Variety of fruit- berries, banana, kiwi, oranges, pear, grapes, plums, pineapple, apples, etc.
· 1 15 oz. can of pumpkin (NOT pumpkin pie filling)
· 2 8 oz. packages of low-fat cream cheese at room temperature
· 2 tsp. cinnamon (you can add more to taste)
· ¾ tsp. pumpkin pie spice
· 1 ½ tsp. pure vanilla extract
· 1/3 cup of honey (you can add more to taste)
1. For the fruit turkey: place half a pear on a plate / tray then build the fruit around the pear to look like a turkey. Use other fruit to make a face on the pear to look like a turkey.
2. Combine all ingredients and mix very well in a food processor or blender
3. Serve as a dip with graham crackers, gingersnaps or fresh fruit. Or, use as a festive cream cheese spread on bagels, toast, pancakes or even mixed into your oatmeal. This will keep in the refrigerator for four to five days. Enjoy!