Shaved Brussels Sprouts Salad (makes 4 serving)

Ingredients:


½ pound Brussels sprouts
1 lemon, zested and juiced
½ fennel head
1 teaspoon Dijon mustard
2 ounce ricotta salata, crumbled
¼ teaspoon salt
¼ cup dried cranberries
½ teaspoon freshly ground black pepper
1 tomato, diced
¼ cup olive oil



Directions:


Use a mandolin to thinly shave Brussels sprouts and fennel. Transfer the shavings to a medium bowl and add ricotta salata, dried cranberries and tomato. Set aside.  In a small bowl, whisk together lemon zest, lemon juice, Dijon mustard, salt and pepper. Slowly drizzle in olive oil, whisking constantly. Pour the dressing on the salad and toss to coat. Cover with plastic wrap and let the mixture rest at room temperature for 20 minutes. Toss gently before serving.



Nutrition Information:


Serving size: ¼ of recipe
Calories: 228
Fat: 17g
Protein: 5g
Carbohydrates: 16g
Fiber: 4g

Sesame-Ginger Soybean Sprouts (makes 5 servings)

Ingredients:


1 tablespoon peanut oil
1 teaspoon grated ginger
5 cups soybean sprouts
3 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
1 tablespoon black sesame seeds



Directions:


Heat the peanut oil in a frying pan and add the ginger. Add sprouts, toss to coat and cook for 5 minutes, stirring occasionally. Add the soy sauce to taste. Cook for 4 to 5 minutes until the sprouts are soft and wilted. Sprinkle with sesame oil to taste and add sesame seeds.                                                                                      


Nutrition Information:


Serving size: 1/2 cup
Calories: 130
Fat: 9g
Protein: 10g
Carbohydrates: 8g
Fiber: 1g


(Source: developed by Celina Ottaway)

Roasted Root Vegetables (makes 4 servings)

Ingredients:


1 pound mixed new potatoes
2 teaspoons minced fresh thyme
1 medium parsnip
½ teaspoon ground coriander
1 medium turnip
¼ teaspoon ground cumin
2 small red onions
¼ teaspoon smoked paprika
1 tablespoon olive oil
½ teaspoon salt



Directions:


Preheat oven to 400 degrees F. Cut the potatoes into 1-inch pieces. Peel the parsnip and the turnip and cut both into 1-inch pieces as well. Peel the onions and cut them into ½-inch segments, keeping the root end intact. Place the potatoes, parsnip, turnip and onion in a medium bowl, and top with salt and olive oil, toss to coat. Sprinkle with thyme, coriander, cumin and paprika. Toss the vegetables to coat and transfer to a baking sheet. Roast for 40 minutes or until tender. Serve warm or at room temperature.



Nutrition Information:


Serving size: ¼ of recipe
Calories: 163
Fat: 4g
Protein: 3g
Carbohydrates: 30g
Fiber: 6g

Roasted Citrus Beets (makes 4 servings)

Ingredients: 


1 grapefruit  
2 ounce goat cheese, crumbled
1 lemon
¼ cup toasted walnuts
1½ pounds mixed red and gold beets, peeled and cut
1 teaspoon olive oil
2 tablespoons jarred orange marmalade



Directions:


Preheat the oven to 350 degrees F. Use a peeler to take 4 wide strips of zest of the grapefruit and lemon. Set aside. Place two pieces of foil, each about 12 inches square, on a work surface. Place the red beets, 2 strips of grapefruit zest, 2 strips of lemon zest and ½ a teaspoon of olive oil in the center of one. Bring the two opposite sides of the foil together and fold over to secure. Roll up remaining two sides to form a pocket. Place the gold beets and the remaining grapefruit zest, lemon zest and olive oil on the other piece of foil and secure in the same way. Place both packets on a baking sheet and roast for 45 minutes. Remove the baking sheet from the oven and let it rest for 10 minutes or until the packets are cool enough to handle, then open and remove zest. Finely julienne one strip from each of roasted lemon zest and roasted grapefruit zest and set the strips aside. In a medium bowl, combine marmalade with zest. Add the beets and toss to coat, then top with goat cheese and walnuts; serve immediately.



Nutrition Information:


Serving size: ¼ of recipe
Calories: 221
Fat: 10g
Protein: 7g
Carbohydrates: 31 g
Fiber: 7g

Roasted Brussels Sprouts with Pancetta and Sage (makes 8 servings)

Ingredients:


1 large leek, white and light green part, thinly sliced  
2 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed and halved
½ teaspoon salt
½ cup chopped pancetta
½ teaspoon freshly ground pepper
2 tablespoons finely chopped fresh sage



Directions:


Preheat the oven to 450 degrees F. Rinse the leek slices well to remove any grit, then pat them dry. Combine with Brussels sprouts, pancetta, sage, oil, salt and pepper in a large roasting pan. Roast the sprouts, stirring once, until they are tender, about 18 to 20 minutes.



Nutrition Information:


Serving size: 1/8 of recipe
Calories: 109
Fat: 6g
Protein: 46g
Carbohydrates: N/A
Fiber: 3g

Roasted Acorn Squash with Orange Oil (makes 6 servings)

Ingredients:


1 tablespoon freshly grated orange zest
2 tablespoon olive oil
1 large acorn squash (about 1 ½ pounds)
1/3 cup fresh orange juice
¼ teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper
2 small sprigs fresh thyme, stems removed



Directions:


Preheat the oven to 375 degrees F. In a small bowl, whisk together the orange zest and 1 tablespoon olive oil until well combined; set it aside. Cut the squash in half horizontally through its center. Scrape out seeds with a spoon and discard. Set each half cut-side down and slice it into ½-inch-thick half-moons. Add them to a large bowl and combine with the remaining olive oil, orange juice, salt, pepper and thyme. Toss to coat.

Arrange the squash, skin-side down, in two or three layers inside a 9-or-10-inch pie plate. Top with any juice remaining in mixing bowl. Cover with foil and bake for 30 minutes or until the squash is fork-tender. Remove the pan from the oven and drizzle or brush the hot squash with the reserved olive oil mixture. Season with additional salt and pepper to taste, if desired. Serve immediately.



Nutrition Information:


Serving size: 1/6 of recipe
Calories: 92
Fat: 5g
Protein: 1g
Carbohydrates: 13g
Fiber: 2g

Pizza-Stuffed Mushrooms

Ingredients:


6 baby Bella mushrooms, stems removed and reserved
2 tablespoons canned crushed tomatoes
1 piece Mini Babybel Light cheese, finely chopped
Garlic powder
Dried basil
Onion powder



Directions:


Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick spray. Place the mushroom caps on the sheet, rounded side down. Bake until tender, 8-10 minutes. Leave oven on. Meanwhile, in a small bowl, generously season crushed tomatoes. Finely chop half of the mushroom stems, and stir them into the tomatoes. Blot away the excess moisture from the mushroom caps. Evenly distribute the sauce mixture among the mushroom caps, and sprinkle with finely chopped cheese. Bake until the sauce is hot and the cheese has melted, about 3 minutes.



Nutritional Information:


Serving size: 6 mushrooms
Calories: 107
Fat: 3.1g
Protein: 8g
Carbohydrates: 12.8g
Fiber: 3.4g