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Peppermint Chocolate-Covered Pretzels (Vegan)
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Dip each pretzel into the melted chocolate, allowing excess to drip off. Place the coated pretzels on parchment paper…
Maple Glazed Roasted Brussels Sprouts
Preheat your oven to 400°F (200°C). In a large bowl, combine the halved Brussels sprouts, olive oil, maple syrup, and salt. Toss until the Brussels sprouts are well coated. Spread the Brussels sprouts in a…
Parmesan Herb Crusted Brie
Chill the brie in the freezer for 15-20 minutes to firm it up and make it easier to fry without melting too quickly. In a shallow dish, mix the Parmesan, bread crumbs, rosemary, thyme, and…
Roasted Cauliflower with Caper-Anchovy Salsa Verde
Preheat your oven to 375 degrees. Prepare your cauliflower by removing the outer leaves and trimming the stem. I love roasted cauliflower leaves – leave as many of the good ones on as possible! Using…
Curried Koginut Squash Soup
Preheat your oven to 400 degrees. Rub the squash all over with oil, salt and pepper. Place cut side up on a baking sheet and roast for 1 hour or until the flesh is very…
Roasted Cabbage Gratin
Preheat your oven to 375. You will need a large baking dish (glass or ceramic), a large frying pan (I like cast iron), and small sauce pot. In the small sauce pot, add the butter…
Karen’s Mushroom Risotto (Vegetarian)
Instructions: Prepare the Broth: In a large saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat. Cook the Mushrooms: In a large, deep skillet, heat 1 Tablespoon of olive oil…
Grilled Halloumi Skewers with Herbs and Lemon
Instructions: Prepare the skewers: Preheat your grill to medium-high heat. Thread the halloumi cheese cubes, cherry tomatoes, zucchini slices, and red onion chunks onto skewers, alternating between the ingredients. Grill the skewers: Brush the skewers…
Grilled Tahini Chicken Thighs (adapted from the NY Times)
Instructions: Juice 1 lemon and whisk in tahini, honey, and olive oil. Taste for the level of sweetness you want. Transfer half to a small bowl. Salt the chicken and add it to the large…
Sammy Thai (Basil Stir Fry)
Serves 3-4 “A great way to utilize many vegetables, especially ones found in Angel. This recipe is meant to be versatile, so feel free to add or omit any of the ingredients. It is called…
Coconut Date Rolls
DIRECTIONS Remove the pits from the dates. Place pitted dates in a bowl of warm water for 10 minutes to soak. Remove the dates from the water and put in the food processor. Blend/pulse dates…
Vegan Walnut Pesto
By Ann Eaton DIRECTIONS: Add basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt to blender or food processor. Mix on high until loose paste forms. Add olive oil a little at a time…
Roasted Acorn Squash With Pomegranate And Chestnuts
DIRECTIONS: Preheat oven to 350° F. Set the squash on a rimmed baking sheet, cut sides up, and brush with 3 tablespoons of melted butter. Sprinkle sugar in the cavities and season with salt and…
Wild Rice With Mushrooms, Cranberries, And Roasted Walnut Oil
Nutty, earthy wild rice spiked with dried cranberries, finished with toasty walnut oil. So good! DIRECTIONS: Bring 2 pots of salted water to boil. Add wild rice to 1 pot, cook until tender but not…
The Big Apple Pancake
Some people call it a Dutch Baby. Some call it a German Apple Pancake. At our house, we call it The Big Apple Pancake and it has been a favorite for many years. Why? It’s…
Gluten-Free Strawberry Spoon Cake
Simple to make and my favorite way to use the strawberry bounty. As a lover of all-things-food, I’m always on the lookout for great recipes. With both of my kids on gluten-free diets, I’ve adapted…
Secret Oatmeal Cookies
Yield: About 2 dozen DIRECTIONS Preheat oven to 350° F Combine eggs, raisins, and vanilla. Let stand for 1 hour. Cream the butter and sugars until light and fluffy. In a separate bowl, combine flour,…
