Vegetarian Avocado Melt

Looking to keep up with your New Year's resolutions? Try this scrumptious vegetarian option packed with nutrients and delicious, healthy flavors. 

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Main ingredient:

What you'll need:

• 4 slices whole-grain bread, lightly toasted
• 1 avocado, sliced
• 1 cup sliced mushrooms
• 1/3 cup sliced toasted almonds
• 1 tomato, sliced
• 4 slices Swiss cheese 

Instructions:

1. Preheat the oven broiler
2. Lay toasted bread on baking sheet; top each with 1/4 of the avocado, mushrooms, almonds, and tomato slices
3. Top each with a slice of Swiss cheese
4.  Broil the open-face sandwiches until the cheese melts and begins to bubble (about two minutes) 
5. Service warm, and enjoy!

For the original recipe, visit allrecipes.com.

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Zesty Red Potatoes

Everyone loves delicious mashed potatoes around Thanksgiving. Why not try a new adaptation with a French (Boursin Cheese) twist. 

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Main ingredient: red potatoes 

What you'll need: 

• 6 medium red potatoes, halved and thinly sliced
• 1 small onion, halved and thinly sliced
• 1/2 cup butter, melted
• 1/2 teaspoon crushed red pepper flakes
• salt/pepper to taste 

Instructions:

1. Arrange sliced potatoes and onion in an un-greased 9-in square baking dish 
2. Combine butter, pepper flakes and salt/pepper
3. Drizzle butter mixture over potatoes and onion 
4. Cover and bake at 400 degrees F for 25 minutes
5. Uncover and bake additional 20 minutes (or until potatoes are tender) 

For the original recipe, visit allrecipes.com.

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Norwegian Christmas Cabbage

Looking for a five-star cabbage recipe to introduce to your holiday traditions? 

This recipe from allrecipes.com is rated highly with reviews such as "This is about the best new recipe that has come my way in ages. It was absolutely delicious. A big thank you to the cook who submitted this recipe."

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Main Ingredient(s):

What You'll Need: 

• 8 slices bacon, cut into bite-sized pieces
• 1 head cabbage, cored and chopped or shredded (depending on preference) 
• 1/4 cup all-purpose flour
• 1 tablespoon caraway seed
• 1 pinch salt and pepper to taste
• 1/2 cup white vinegar (or to taste)
• 1/2 cup white sugar (or to taste)
• • 
    

Directions: 

1. Sprinkle bacon across the bottom of a large pot and cover with a layer of cabbage. 
2. Sprinkle a light dusting of flour and a pinch of caraway seed. 
3. Season with a little salt and pepper. 
4. Repeat layering as many times as possible until you run out of room. 
5. Fill pot to 3/4 capacity. 
6. Bring to a boil, and cook for about 45 minutes (or until cabbage is soft), stirring occasionally. 
7. Let cool slightly, stir in vinegar and sugar (add sugar carefully to taste--the idea is to strike a balance between the sweet and sour)
8. Enjoy!

For the original recipe, please visit allrecipes.com. 

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Greek Guacamole

Need a good dip for your upcoming holiday party? Try this tangy and delicious take on fresh guacamole! 

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Main ingredient:

What you'll need:

• 4 ripe avocados, seeded and peeled
• 2 Tbsp. fresh lemon juice
• 1/2 cup small cherry tomatoes (halved or quartered)
• 2/3 cup finely diced cucumber, seeded (not peeled) 
• 1/2 small red onion, finely chopped 
• 1/2 cup pitted, chopped Kalamata olives
• 1/2 cup finely crumbled feta cheese
• 2 tsp. chopped, fresh marjoram oregano (or 1/2 the amount dried) 

Instructions:

1. Coarsley mash (DO NOT PUREE) avocadoes. 
2. Stif in lemon juice. 
3. Fold in remaining ingredients

For the original recipe, visit avocado.org.

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Roasted Cranberry and Bosc Pear Relish

Imagine this: the tanginess and tart of a fresh cranberry complimented by the sweet nectar of a juicy pear. Simply mouthwatering. Try this this week with two of your basket's ingredients! 

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Main ingredients:

What you'll need:

• 2 1/2 cups diced, firm-ripe peeled Bosc pears
• 2 cups fresh cranberries
• 3/4 cup light brown sugar
• 1 cinnamon stick
• 1/4 cup water

Instructions: 

1. Preheat oven to 350 degrees. 
2. In a medium bowl, mix pears, cranberries, brown sugar, cinnamon stick, and water.
3. Transfer to rimmed basking sheet and roast (stirring occasionally), until berries have popped and the juices have thickened (about 40 minutes)
4. Cover and chill until cool. 

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Best Thanksgiving Corn Recipe - Ritz Restaurant

As I searched for some yummy corn sides, I found this petit tresor! I can't wait to try it this week for Thanksgiving! And, next time I'm in Newport Beach, I'm definitely going to have to make it to the Ritz.


*Also, for tips on de-kerneling your corn, check out this helpful video. 

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Main Ingredient:

Ingredients:

• 1 1/2 T.  Butter
• 1 1/2 T. Flour
• 1/2 t. Salt
• 1 1/2 c. Whipping Cream
• 2 T. Sugar
• 3 c.  Frozen Whole Kernel Corn
• Freshly Grated Parmesan Cheese

Instructions:

1. Melt butter in saucepan
2. Add flour & Salt, stirring to blend
3. Slowly add whipping cream to the above
4. Add sugar and corn
5. Place in casserole dish and sprinkle with 1/4 c., or more if you like, freshly grated parmesan cheese.
6. Brown under broiler until looks perfect!
7. Serve warm!  Enjoy!

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Fresh, Homemade Pumpkin Pie

Serving Pumpkin Pie this holiday season? Use your fresh pumpkin puree and create this culinary masterpiece that is sure to wow family and friends. (Consider using freshly ground spices to give your creation extra flavor!) 

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Main ingredient:

What you'll need: 

• 2 2/3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 1/2 cup cold water

• 2 cups mashed, cooked pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 2 eggs, beaten
• 3/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions: 

1. Preheat oven to 400 degrees F (200 degrees C).
2. Prepare pie crust by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
3. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
4. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

For the original recipe, please visit Allrecipes.com. 

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Grandma's Green Bean Casserole

We all know the Turkey's the star of Thanksgiving, but how about this delicious veggie side? Add a splash of color to your plate with a dish everyone will crave this time next year! 

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Main ingredient:

What you'll need:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion, diced
• 1 cup sour cream
• 3 (14.5 ounce) cans French style green beans, drained
• 2 cups shredded Cheddar cheese
• 1/2 cup crumbled buttery round crackers
• 1 tablespoon butter, melted

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

For the original recipe, visit Allrecipes.com.

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Cranberry Chutney - (Traditional Holiday Cranberry Sauce)

A refreshing version of the traditional cranberry sauce, this chutney has sweet, spiced flavors brightened with fresh mint.

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Main ingredient:

What you'll need:

• 1 lb. fresh cranberries
• 1 cup granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 2 cups fresh orange juice
• 1 cup apple cider
• 1 cinnamon stick
• 6 fresh mint leaves

Instructions:

1. Sort the cranberries, discarding any soft ones.
2. In a saucepan over medium heat, combine the cranberries, granulated sugar, brown sugar, orange juice, cider, cinnamon and mint and stir to mix. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low. 
3. Simmer until the juices have reduced and are thick enough to coat the back of a spoon, about 1 hour.
4. Let the chutney cool to room temperature, then cover and refrigerate.
5. Let stand at room temperature for about 1 hour before serving. Remove and discard the cinnamon stick.
6. Transfer the chutney to a sauceboat or serving bowl and serve.

For the original recipe, visit William-Sonoma Kitchen.

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Boursin Cheese and Parsley Mashed Potatoes

Everyone loves delicious mashed potatoes around Thanksgiving. Why not try a new adaptation with a French (Boursin Cheese) twist. 

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Main ingredient:

What you'll need: 

• 3 pounds baking potatoes 
• 1 teaspoon salt
• 1 package (5.2 ounces) boursin cheese with garlic and herbs
• 1/2 cup whole milk
• 1 tablespoon chopped fresh parsley 
• 1/2 teaspoon salt (to taste)
• 1/8 teaspoon freshly ground black pepper (to taste) 
• 
  

Instructions:

1. Peel potatoes and cut into 1-inch chunks. 
2. Rise and put in a large saucepan; cover with water and add about 1 teaspoon salt. Bring to boil. 
3. Reduce heat to medium low, cover, and simmer until potatoes are tender, about 25 minutes. 
4. Drain the cooked potatoes and transfer them to a large bowl. 
5. Add boursin cheese, milk, parsley, 1/2 teaspoon salt, and pepper. 
6. Beat with an electric mixer or mash by hand just until blended. 
7. Add more milk if you like a creamier or thinner consistency. 
8. Taste and add more salt and pepper if desired. 

For the original recipe, visit About.com.

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