Roasted Sweet Potato Salad

A festive dish perfect for the holidays!

Source: eatingbirdfood.com  (slightly modified by Aimee)

Ingredients

• 10 cups sweet potatoes (about 3 large), chopped evenly into bite-size chunks
• 1 Tablespoon coconut oil, melted
• 1 teaspoon sea salt
• 4 ounces baby spinach, chopped
• 1/2 cup red onion, chopped very small
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons lemon juice
• 2/3 cup dried cranberries
• 1 avocado, chopped in chunks
• 1/2 teaspoon sea salt
• ground black pepper, to taste
• 2 TB hemp seeds (optional)
• roasted pumpkin seeds for garnish (optional)

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Instructions

1. Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with coconut oil and sea salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.
2. While the potatoes are roasting, add the chopped spinach, onion, dried fruit, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potato chunks to the bowl and stir to combine. Gently stir in avocado and add sea salt and ground pepper to taste.
3. Sprinkle on hemp seeds and serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature.
4. Store leftovers in a sealed container for up to two days. If needed, add a splash of extra lemon juice before serving.

Pumpkin Pie Crisp

A delicious twist on pumpkin pie with a cinnamon streusel topping!  Serve warm with vanilla ice cream.

Source: dixiecrystals.com

INGREDIENTS
1 (15-oz.) canned pumpkin purée
1 cup granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2/3 cup heavy cream

Topping:
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
12 tablespoons unsalted butter, melted

DIRECTIONS
1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
2. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed).
4. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer. Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Cranberry Brie Bites

Source: delish.com
Makes 24 appetizers

INGREDIENTS
1 (8-oz.) tube crescent dough
1 (8-oz.) wheel brie
1/2 c. cranberry sauce
1/4 c. chopped walnuts
6 sprigs of rosemary, cut into 1" pieces.

DIRECTIONS
1. Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots.

2. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary. Bake until the crescent pastry is golden, about 15 minutes.

Creamy Kale Gratin

Source: Bobbie Wimmer

3 bunches kale (about 1.5 pounds), roughly chopped
6 TB butter
1/2 cup chopped onion
2 whole cloves
1/4 cup flour
2 cups milk
1/2 cup plus 2 TB Parmesan
1/2 tsp nutmeg
salt & pepper to taste

1. Place ice cubes and water in large bowl.  Boil water in large pot; add kale and cook until just wilted, about 2 minutes.  Drain the kale and transfer to ice bath for 5 minutes, then drain well. Squeeze out as much liquid as possible. 

2.  Preheat oven to 375.  Melt butter in large saucepan over medium heat.  Add onion & cloves and
cook about 10 minutes. Stir in flour; gradually whisk in milk and cook until the mixture boils & thickens, about 10 minutes. Remove the cloves.

3. Finely chop the cooked kale and add it to sauce.  Stir in 1/2 cup Parmesan, nutmeg, salt & pepper.  Pout into oiled baking dish, top with remaining cheese, and bake for 30 minutes or until bubbly. 

Margherita Sheet Pan Quiche

Source: Clean Eating

2 deep dish pie crusts, unthawed
6 large eggs
1/3 cup half & half cream
1/2 tsp salt
1/2 tsp pepper
1/2 cup chopped red onion
3/4 cups grape tomatoes, halved
1/2 cup loosely packed fresh basil, thinly sliced
1 cup sliced fresh mozzarella balls

1. Preheat oven to 375.  Rolls crusts out to about 12 x 17 inches.  Transfer to oiled 9 x 13 baking dish, pressing dough into corners & up sides.  Bake for 7 minutes, until just beginning to brown. Let cool.

2.  Meanwhile, whisk together eggs, cream, salt & pepper.  Stir in onion, tomatoes & basil.

3.  Pour egg mixture into cooled crust. Arrange cheese over egg mixture, pressing gently to submerge.  Bake at least 30 minutes, until eggs are cooked through in the middle.