Category Archive: Recipes

look at this yummy caserole!

Sweet Potato & Apple Casserole by Daphne Oz

A sweet delight that can be enjoyed for breakfast, lunch or dinner.

  • 2 Tart Apple (1/4″ dice)
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 1 Lemon (juiced)
  • 1 cup Sweet Potato Puree
  • 2 Eggs
  • 2 cups Almond Breeze Reduced Sugar Vanilla Almond Milk
  • 3 tablespoons Maple Syrup
  • 1 cup Uncooked Quinoa (rinsed)
  • 1/2 cup Golden Raisins
  • Non-stick cooking spray (to lightly oil pan)
    • Preheat oven to 350º F. Lightly grease a 9×9″ baking dish with non-stick Cooking Spray.
    • Toss together the Apples, Spices and juice of one Lemon.
    • In a large bowl, whisk together the Sweet Potato Puree, Eggs, Almond Milk and Maple Syrup. Fold in the Spiced Apples.
    • Spread the Quinoa in an even layer in the bottom of the prepared baking dish. Sprinkle in the Raisins and pour the Sweet Potato mixture over. Bake for 45-60 minutes or until mostly set.

Michael Symon’s Fried Brussels Sprouts With Walnuts and Capers

  • Canola Oil for deep frying
  • 1/2 pound Brussels sprouts (trimmed and quartered lengthwise)
  • 1/4 cup walnut pieces
  • 1 1/2  teaspoon Honey
  • 1/2  Serrano chile (seeded and minced)
  • 1 tablespoon capers
  • 2 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
Pour enough oil into a medium pot so that the oil comes 3 inches deep up the sides. Heat the oil to 350 Deg F.

While the oil is heating, whisk together, serrano, honey, red wine vinegar, and extra virgin olive oil in a bowl large to toss all the Brussels sprouts. Season with salt and pepper to taste. Keep the bowl near the stove top.

Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes.  Add the walnuts and capers to the last batch and stand back because the capers will pop and sputter!  Give the contents of the pot a stir, remove with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.

Slow-Roasted Tomatoes


Hands-on time: 20 minutes

Oven time: 10 – 12 hours

Makes about 2 cups


1 tablespoon olive oil

Kosher salt

2 tablespoons mixed dried herbs (Italian seasoning, basil, oregano, sage or thyme)

1 tablespoon fennel seed

4 pounds meaty tomatoes (Cascade or Roma)

Unpeeled cloves of garlic, optional

Freshly ground pepper

Directions: Set oven to 200F. Drizzle a rimmed baking sheet with olive oil, then sprinkle with salt and seasonings.

Halve the tomatoes lengthwise, leaving the stem socket on one side so after roasting, the skins slip off more easily.

Rub each cut side in the oil and herbs, then arrange cut-side down in a single layer, butted together. Tuck in garlic cloves. Sprinkle tomato tops with salt and pepper.

Roast for 10 to 12 hours. If roasting two trays at once, swap racks after 6 to 8 hours. Let cool. Slip off and discard skins. Use within 2 to 3 days or freeze.

NUTRITION ESTIMATE Per Batch: 367 Cal (30% from Fat); 14g Tot Fat; 2g Sat Fat; 59g Carb; 20g Fiber; 164mg Sodium; 0mg Cholesterol; Weight Watchers 8 points

Portabello Zucchini Tacos


Serves 4

5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick

2 teaspoons dried oregano

2 tablespoons olive oil

Coarse salt and ground pepper

4 medium zucchini, cut into 2-by-1/2-inch sticks

1 medium red onion, halved and sliced 1/4 inch thick

12 (4 1/2-inch) corn tortillas

6 ounces (1 1/2 Cups) Monterey Jack cheese, shredded

1/2 cup fresh salsa


Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.

Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).

Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft).Wrap loosely in a clean kitchen towel to keep warm.

To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

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