Recipe Roasted Portobello Mushrooms with Beets and Goat Cheese
1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
4 large portobello mushrooms (about 1 pound)
1/4 teaspoon salt
1/4 teaspoon freshly
Recipe Salsa Verde Bean Enchiladas
Preparation Time: 20 minutes
Baking Time: 40 minutes
Standing Time: 10 minutes
2 cans (15 ounces each) READ Southwestern Bean Salad
1 teaspoon ground cumin
12 soft corn
Recipe Avocado Toast with Radish and Cotija Cheese
Yield: 4
1/2 medium red onion, thinly sliced
1 lime, juice only
salt, to taste
4 slices crusty, whole-grain bread, toasted
1 cup Sabra Veggie Fusions
Recipe Holiday Cauliflower Rice and Beans
Yield: 8 servings
Large Anolon Accolade Skillet
1 large head cauliflower
1/4 cup butter
1/2 cup black eyed peas, drained and rinsed
1 tablespoon Cajun seasoning
2
Recipe Roasted Brussels Sprouts with Grapes and Balsamic Glaze
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin
Recipe Sweet Potato Cookies
Prep time: 28-33 minutes
Cook time: 10-12 minutes
Serves: 36
3/4 cup vegetable shortening
3/4 cup brown sugar
1 large egg
1 cup Bob Evans Mashed Sweet Potatoes
2 cups all-purpose
Recipe Caprese Avocado Toast with Balsamic Glaze
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4
2 tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
4 slices rustic Italian bread, about 3/4-inch
Recipe Mexican Four Cheese Potatoes au Gratin
Prep: 10 minutes
Bake: 50 minutes
Stand: 10 minutes
Makes: 6
1 jar (16 ounces) Pace Mexican Four Cheese salsa con Queso
3/4 cup Swanson Chicken broth (Regular,
Recipe Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4
Roasted Mushrooms:
2 pounds Portobello mushrooms
1/2 cup Carapelli Organic
Recipe Chipotle Pumpkin Black Bean Chili
Recipe courtesy of the Canned Food Alliance
Prep time: 20 minutes
Cook time: 60-70 minutes
Servings: 4-6
2 tablespoons vegetable oil
1 onion, chopped
1 rib celery,