Sweet Potato Salad

3 large sweet potatoes, peeled and cubed (about 2 lb.)
1 small red onion, thinly sliced into half moons
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 c. dried cranberries
1/2 c. crumbled feta
1/4 c. freshly chopped parsley
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. honey
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/4 c. extra-virgin olive oil

Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.

Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.

Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.

Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.


Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

“In this quick vegetarian dinner recipe, you can skip boiling the gnocchi—they’ll cook through while roasting on the sheet pan with the rest of the ingredients. If you can’t find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.”

2 Meyer lemons (see Tip)
1 pound Brussels sprouts, trimmed and quartered
1 (16 ounce) package shelf-stable gnocchi
1 cup thickly sliced shallots
4 tablespoons extra-virgin olive oil, divided
½ teaspoon ground pepper, divided
¼ teaspoon salt, divided
¼ cup slivered oil-packed sun-dried tomatoes
1 Preheat oven to 450°F.

2 Slice and seed 1 lemon. Toss in a large bowl with Brussels sprouts, gnocchi, shallots, 2 tablespoons oil, ¼ teaspoon pepper and ⅛ teaspoon salt. Transfer to a large rimmed baking sheet.

3 Roast, stirring once or twice, until the gnocchi are plump and the Brussels sprouts are tender, 18 to 20 minutes.

4 Squeeze juice from the remaining lemon. Return the gnocchi mixture to the bowl and toss with sun-dried tomatoes, the lemon juice and the remaining 2 tablespoons oil, ¼ teaspoon pepper and ⅛ teaspoon salt.

Tips: Sunny yellow Meyer lemons have a distinctive sweet-tart floral taste. Find them in late winter and early spring in well-stocked markets. You can substitute for the juice with 2 parts lemon juice and 1 part orange juice.

Organic lemons are less likely to have traces of fungicides commonly used on citrus. So choose organic when cooking with lemon peel and zest.
Recipe By: Carolyn Casner


Almond Snickerdoodle Bread


2 1/2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 cup (2 sticks) butter, softened
1 1/4 cups sugar
3 eggs, room temperature
1/2 cup sour cream
1/2 cup whole milk yogurt
1 teaspoon vanilla extract
1 teaspoon almond extract

Cinnamon Sugar

3 tablespoons light brown sugar
1 teaspoon cinnamon
1/4 cup sliced almonds

1. Batter: Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan.

2. In a medium bowl, whisk together the flour, baking powder and cinnamon.

3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sour cream, yogurt and extracts and beat until well-combined. Add the dry ingredients and mix until the batter just comes together (do not over mix).

4. Pour half the batter into the pan and smooth the top with a rubber spatula.

5. Cinnamon Sugar: In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle half the cinnamon-sugar mixture evenly over the batter in the pan.

6. Pour the rest of the batter over the cinnamon sugar and smooth the top. Sprinkle the remaining cinnamon sugar over the batter and top with the almonds.

7. Bake 50–60 minutes or until a tester inserted in the middle of the loaf comes out mostly clean. Remove from oven and cool for 10 minutes before running a knife around the sides of the pan and turning out the loaf onto a wire rack to cool completely.

Serves 6–8.




4, 8 1/2 oz boxes cornbread mix
1 cup Pine Nuts toasted
2 sticks butter unsalted
2 large Spanish onions chopped
10 garlic cloves minced
4 small chorizo sausages links
2 red bell peppers roasted, chopped
Salt and pepper
3 tbsp oregan fresh chopped

Bake the cornbread according to the package directions. While the bread is still warm, cut it into small cubes in the pan.

Let the bread sit at room temperature, uncovered, for 12 hours or overnight. Remove the bread from the pan and crumble to make coarse bread crumbs.

To toast the pine nuts, bake them on a baking sheet in a 300-degree oven for approximately 5 minutes until they turn golden brown. Watch carefully as they will burn fast.

Immediately remove the nuts from the pan to a clean dish to stop them from cooking.

In a medium sauté pan, melt the butter over medium heat. Sauté the onion and garlic until translucent but not browned, about 5 minutes.

In a large bowl, combine the bread crumbs, pine nuts, sautéed onion and garlic, sausages, red pepper and oregano, mixing well. Season to taste with salt and pepper.

Additional Tips
If planning to stuff turkey, the stuffing can be made up to this point a day in advance and kept refrigerated in an airtight container.

Compliments of Central Market.




Apple Mixture

2 lbs. Granny Smith apples peeled, cored, thinly sliced
3/4 cup cranberries
1/2 cup brown sugar packed
3 teaspoon ground cinnamon
1 teaspoon Ground nutmeg
2 tablespoon lemon juice
Oatmeal Topping

1/3 cup quick cooking oats
1/3 cup all-purpose flour
1/4 cup brown sugar
1/4 cup butter cut into pieces


Preheat oven to 375° F. Butter an 8” square baking dish.
In a large bowl, mix together apples, cranberries, brown sugar, cinnamon, nutmeg, and lemon juice. Spread evenly in baking dish.
In same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Sprinkle over apple mixture.
Bake for 40-50 minutes or until topping is golden brown and apples are tender. Serve with whipped cream.


Pom-Pom Citrus Salad

2 oranges or tangelos, juiced
1 bunch basil leaves
1 tbsp Dijon mustard
3 tbsp olive oil
4 large handfuls of spring mix (green leaf lettuce, romaine, or red leaf lettuce)
1 large pomegranate
2 orange or tangelos, supremed (sectioned)
2 radishes, thinly sliced
1/2 cup pecans, toasted and chopped


For the dressing: In a blender or food processor, blend juice with basil, mustard, and salt and pepper. Drizzle in olive oil. Season with salt and pepper as necessary. This dressing is meant to be thin and will lightly coat the salad.
For the salad: Wash and chop the greens, place in a salad bowl, and set aside.
Peel and open the pomegranate. Remove the seeds and put them in a separate bowl. Add a handful of the pomegranate seeds and half of the orange sections to the bowl of greens.
Pour dressing over the greens and mix it in with your hands.
Sprinkle the rest of the pomegranate seeds, the orange sections, radishes, and pecans on top of the salad.

Additional Tips
Peeling pomegranates underwater (a full sink or big bowl will work) allows the seeds to sink and the pulp to fl oat—and creates less of a mess, which makes everyone happier.