Here’s a super delicious alternative to roasted potatoes. Radishes are low glycemic, so they are doctor approved for diabetics (unlike french fries and roasted potatoes).

Here it goes.

Roasted Radishes:

Ingredients:

• Red round, Purple round, or French breakfast radishes, halved

• Olive oil

• Garlic powder

• Salt and pepper

• Fresh herbs (rosemary or thyme)

Instructions:

1. Cook radishes in olive oil, garlic powder, salt, and pepper on the stove top for 3-5 minutes.

2. Roast in the oven until tender and slightly caramelized (400º for about 20 minutes).

3. Garnish with fresh herbs before serving.

This simple side will bring a mildly sweet-and-peppery, earthy-yet-juicy flavor to your table.

Enjoy!

Lemony Sauteed Spinach

We love inspiredtaste.net! Check out their website for loads of recipes to help bring more variety to your cooking.

Here’s their Lemony Sauteed Spinach recipe. Quick and easy and oh, so delicious.

Ingredients:

• 2 tablespoons olive oil

• 2 to 3 garlic cloves, thinly sliced

• Zest of half a lemon

• 10 ounces spinach leaves (8 to 10 cups)

• Pinch sea salt

• Pinch crushed red pepper flakes, optional

Directions:

1. Add olive oil, garlic and the lemon zest to a wide skillet over medium heat. Cook, stirring often, until the oil is bubbling around the garlic, about 30 seconds. Pile the spinach leaves into the pan and add a generous pinch of salt. Wait about 30 seconds or until the bottom layer of leaves have started to wilt, and then toss the leaves around the pan. As the spinach cooks, keep tossing so that all the leaves have a chance to hit the bottom of the skillet.

2. When the spinach looks bright green and is mostly wilted, remove the pan from the heat and serve with a pinch of extra salt on top. For a little heat, add a light sprinkle of red pepper flakes (optional).

Enjoy!

Roasted Butternut Squash Salad

Check out this unforgettable Roasted Butternut Squash Salad by Sarah Bell.
Visit ournourishingtable.com for more recipes

Ingredients

• 3 lbs butternut squash, cubed

• 2 Tbsp EVOO

• 1 tsp onion powder

• ½ tsp paprika

• ½ tsp sea salt

• Cracked black pepper optional

• ¼ cup Pumpkin seeds

• ⅓ cup Pecans

• 4 cups kale stems removed, roughly chopped

• 1 Tbsp olive oil

• ½ medium red onion

• 2 Tbsp apple cider vinegar

• 1 Tbsp pure maple syrup

• 2 Tbsp warm water

To Serve

• ½ cup goats feta cheese

• ¼ cup Dried cranberries

• Lemon Dijon Dressing

Instructions

1. Preheat the oven to 350º F. Line a pan with parchment paper and set aside.

2. Remove ends from butternut squash, slice in half lengthways, and use spoon to scoop out seeds. Cut into cubes.

3. Place cubes onto tray. Top with olive oil, paprika, garlic powder and salt. Toss to coat and spread out evenly.

4. Place in oven and roast for 1 hr.

5. While squash is roasting, prepare quick pickled onions. Add warm water, apple cider vinegar and maple syrup to small bowl. Stir to combine, add thinly sliced red onions and stir again. Set aside. Stir every 15 mins or so.

6. Next, make salad dressing by adding olive oil, lemon juice, dijon mustard, honey and salt to a small bowl and whisking to combine. 

7. Add roughly chopped kale to large salad bowl. Drizzle. Massage oil into the kale.

8. When butternut has 10 mins to go, place pecans and pepitas into baking tray and into oven for 5 mins or until toasted. Watch so they don't burn.

9. Once butternut squash is roasted, remove from oven and allow to cool to room temperature.

10. To assemble salad, add roasted butternut squash, dried cranberries, feta, toasted nuts and seeds, and quick pickled onions to kale. Drizzle in lemon dijon dressing and toss to combine.

We hope you enjoy this as much as we did!

Green Bean Casserole

INGREDIENTS (Serves 8-10):

• 2 pounds fresh green beans, rinsed, trimmed, then chopped in half

• 2 Tablespoons salted butter

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 8 ounces baby bella or white button mushrooms, chopped (optional)

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 2 Tablespoons all-purpose flour

• 1 cup chicken broth

• 1 cup half-and-half

• ½ cup Panko bread crumbs

• 6 ounces french fried onions

INSTRUCTIONS:

1. Preheat oven to 375ºF.  Heat a large pot of salted water to a boil.  Prepare a large bowl with an ice bath for blanching the beans.

2. Blanch the beans by adding them to the boiling water and cooking for 5 minutes. Then drain in a colander and plunge in a large bowl of ice water to stop the cooking process. Drain and set aside.

3. Melt the butter in a large skillet over medium-high heat.  Add the onion and garlic, sauteing for 4 to 5 minutes until the onions start to soften.  

4. Add the mushrooms, salt and pepper and cook another 1 to 2 minutes.

5. Sprinkle flour over softened onions and stir to combine.  Cook for 2 minutes, then whisk in the broth to make sure there are no lumps, then the half and half.  Bring the mixture to a simmer and cook until it has thickened, stirring occasionally, about 6 minutes.

6. Pour the sauce over the beans, stir to combine, then transfer to a 9x13-inch casserole and sprinkle with the breadcrumbs and french fried onions.  

7. Bake for 20 minutes until hot and bubbly.  Cover the dish with foil if the onions start to brown too quickly.  

Broccoli Salad

INGREDIENTS (serves 10):
For the Salad:

• 4 Heads Broccoli, , chopped (8 cups chopped)

• 1/2 Cup Golden Raisins

• 1/2 Cup Craisins

• 1 Cup Roasted Salted Sunflower Seeds

• 8 Slices Applewood Smoked Bacon, , cooked and chopped

• 1/2 Cup Frozen Peas

• 1/2 Cup Diced Red Onion

For the Dressing:

• 1 Cup Mayonnaise

• 1/4 Cup Granulated Sugar

• 1 Tablespoon Apple Cider Vinegar

• 1 Cup Shredded Colby Jack Cheese

 
INSTRUCTIONS:

1. In a large salad bowl, mix together the vegetables, raisins, and craisins. Leave the bacon and sunflower seeds for right before serving.

2. In a separate bowl, mix together the dressing and pour over the vegetables.

3. Toss well to evenly coat everything.

4. Place in the fridge for at least 2 hours.

5. Right before serving, add the crumbled bacon and sunflower seeds. Toss to evenly distribute.

Enjoy!

This recipe is from ohsweetbasil.com

Garlic Butter Broccolini with Toasted Almonds

Here's a great recipe from gatherandfeast.com (a site where you can search scrumptious recipes by ingredients).

Ingredients

• 2 Tbsp water

• 2 bunches broccolini, washed and woody ends removed

• 2 Tbsp salted butter

• 2 cloves fresh garlic, finely grated or crushed

• Zest of 1 lemon

• 1/4 cup toasted flaked almonds

• Freshly grated parmesan

• Salt

• Freshly cracked black pepper

Directions

1. Place a large frying pan onto medium to high heat.

2. Add the water and broccolini, cover with a lid, and allow to steam for a few minutes until the broccolini is vibrant green.

3. Remove the lid, add the butter and garlic, and sauté on medium heat for a minute or two until the garlic mellows.

4. Add a generous pinch of salt then stir to combine.

5. Remove from the heat and add the lemon zest, a little finely grated fresh parmesan, the flaked almonds, and a little freshly cracked black pepper, then stir to combine.

6. Taste for salt, and add as needed.

7. Serve hot immediately from the pan or at room temperature as a salad-type side.

Enjoy!