10 oz frozen riced cauliflower
1 tablespoon soy sauce
2-3 tablespoons olive oil
1/2 cup chopped onion
2 minced garlic cloves
3 cups sliced mushrooms
2 cups spinach
Additional soy sauce to taste

Cook the cauliflower rice according to the package instructions.
Heat olive oil in a skillet and sauté the onions until soft.
Add the mushrooms to the skillet and continue to sauté until they are cooked.
Stir in the garlic, then add the cauliflower rice and soy sauce. Mix well until the cauliflower rice
has absorbed the soy sauce.
Add the spinach on top of the mixture, stir, and cook until the spinach has wilted.

4 slices thick bacon, cut into ½-inch pieces
1 small yellow onion, diced
1 small head green cabbage, cored and chopped into 1-inch pieces
2 tsp. light brown sugar
Kosher salt
Fresh ground black pepper
Freshly chopped parsley leaves, for serving

In a large heavy-bottomed skillet, cook bacon until crisp, about 5 to 7 minutes. Using a slotted
spoon, remove bacon to a paper towel–lined plate, leaving the drippings in the skillet.
Add onion to the skillet and increase heat to medium-high. Cook until translucent, about 7
minutes. Add cabbage and brown sugar. Season with salt and pepper. Cook, stirring
occasionally, until cabbage is just tender, about 5 minutes.
Return bacon to the skillet and toss to combine. Cook 1 minute to heat through. Top with parsley
and serve hot.

1/4 c. extra virgin olive oil
4 garlic cloves, finely chopped
4 anchovy filets, rinsed and finely chopped (optional)
2 tbsp. capers, drained and chopped
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. kosher salt, plus more to cook the pasta
1/2 tsp. ground black pepper, plus more to serve
1 1/2 c. mayonnaise
1/2 c. grated parmesan cheese
1/4 c. whole milk
16 oz. uncooked medium shell pasta
3 c. diced, cooked chicken
3 c. sliced romaine lettuce (about 1 heart)
2 c. store-bought or homemade croutons
1 c. shaved parmesan, plus more to serve

Bring a large pot of salted water to a boil.
In a large bowl, whisk together the olive oil, garlic, anchovy filets (if using), capers, lemon juice,
mustard, Worcestershire sauce, salt, and pepper until well combined and smooth. Whisk in the
mayonnaise until well combined. Whisk in the grated parmesan and whole milk.
Cook the pasta for one minute longer than the package directions. Drain, rinse with cold water,
and let cool.
Place the cooled pasta in the large bowl with the dressing. Add the chicken, lettuce, croutons,
and shaved parmesan; folding to combine. Serve immediately with extra black pepper and shaved
parmesan.

1 cup couscous
Salt-about ½ tsp. for boiling water
2 cloves garlic finely chopped
1 teaspoon olive oil
8 asparagus spears cut into 1 inch pieces
1 cup packed fresh spinach
Juice of 1 large lemon
1/3 cup feta cheese
Salt and pepper to taste

In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in couscous. Cook until
tender, about 10 minutes. Drain and set aside.
In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes.
Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.
Put the couscous in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over
the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you
wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go
ahead.
Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)

1 bunch asparagus, trimmed
1 pint cherry tomatoes, halved (or quartered depending on their size)
2-3 garlic cloves, minced
½ cup grated parmesan
1 Tbsp olive oil
¼ tsp salt
¼ tsp black pepper
7 large basil leaves, sliced thin
Balsamic reduction (store bought or homemade)

Preheat your oven to 425 degrees and line a large baking sheet with parchment paper.
Then toss your tomatoes, minced garlic and 1 teaspoon of olive oil together in bowl. Season it
with salt and pepper to taste, then set it aside.
Next snap the ends off your asparagus and add them to a large bowl. Toss them with ¼ teaspoon
salt, ¼ teaspoon black pepper and 1 tablespoon of olive oil and arrange them in a horizontal line
on your prepared baking sheet.
Sprinkle your parmesan cheese evenly over the asparagus and spoon your tomato mixture over
the top.
Place the pan in the oven and roast for 12-15 minutes (or until the asparagus and tomatoes are
tender).
Once done, sprinkle your sliced basil over the tomatoes and drizzle with your balsamic
reduction. (Alternatively, you can drizzle each individual serving with balsamic and not the
entire tray.) Serve immediately.

1 ½ (8-oz. each) pkgs. cranberries, fresh or frozen
1 c. granulated sugar
½ c. fresh cilantro, lightly packed, plus additional chopped for garnish
6 green onions, coarsely chopped
1 fresh jalapeno pepper, seeded and chopped
¼ c. fresh lime juice
4 clove(s) garlic
½ tsp. kosher salt
Goat cheese, cream cheese, crackers

Place cranberries and sugar in a food processor or blender. Cover and pulse until chopped.
Transfer to a medium bowl; set aside.
Place 1/2 cup cilantro, green onions, jalapeno, lime juice, garlic, and salt in food processor.
Cover and pulse until finely chopped, stopping to scrape down sides as needed. Stir into
cranberry mixture. Cover and refrigerate for several hours or overnight.
To serve: Spread goat cheese on crackers; top with relish. Top one block of cream cheese with
relish and serve with crackers
Garnish with additional cilantro, if desired.

Place cranberries and sugar in a food processor or blender. Cover and pulse until chopped.
Transfer to a medium bowl; set aside.
Place 1/2 cup cilantro, green onions, jalapeno, lime juice, garlic, and salt in food processor.
Cover and pulse until finely chopped, stopping to scrape down sides as needed. Stir into
cranberry mixture. Cover and refrigerate for several hours or overnight.
To serve, spread goat cheese on crackers; top with salsa.
Garnish with additional cilantro, if desired.

1 pound bacon, cut into small pieces
1/2 onion, finely chopped
1 clove garlic, minced
2/3 cup cornmeal
2/3 cup flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sour cream
1/2 cup butter, melted
1 egg
one 15-ounce can corn, drained
one 15-ounce can cream-style corn
1 1/2 cups sharp white cheddar
Chopped chives

Preheat the oven to 350 degrees. In a pan over medium heat, fry the bacon pieces until crispy.
Remove from the pan, but leave some of the bacon grease to sauté the onions. Add the onions
and a sprinkle of salt to the pan and cook until softened. Add in the garlic and cook for another
minute. Take the pan off the heat. Chop the bacon into bits.
In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl,
whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, cream corn, the
onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.
Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with
the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the
top.

8 slices thick-cut bacon, chopped
2 lb. Brussels sprouts
1 tsp. kosher salt
1/8 tsp. ground cayenne pepper, plus more to taste
1/2 c. dried, unsweetened cranberries
1/4 c. apple juice
1/4 c. maple syrup

In a large cast-iron skillet, cook the bacon oven medium-high for 6-8 minutes or until crispy.
Using a slotted spoon, remove the bacon from the skillet and drain on a paper towel lined plate.
Add the Brussels sprouts to the skillet, stirring well to coat with the bacon grease. Reduce heat to
medium and cook without stirring for 6 minutes or until the sprouts start to brown/caramelize.
Stir in the salt and red pepper and continue to cook an additional 6 – 8 minutes or until Brussels
sprouts are just tender.
Stir in the cranberries, apple juice, and maple syrup. Cook 3 minutes, stirring to coat the Brussels
sprouts. Add the cooked bacon and stir to combine. Serve immediately.

1 tablespoon canola oil
1 lb. lean ground beef
1 pkg. taco seasoning mix
1 head lettuce cut in layers, then chopped
1 large tomato diced
1 large sweet onion diced
1 can hot chili beans drained and rinsed lightly
12 oz. sharp cheddar cheese shredded
1 9-1/4-oz. bag Fritos corn chips
1 cup Kraft Catalina salad dressing

Warm a large skillet over medium heat. Add the canola oil and swirl to coat the pan. Crumble the
ground beef into the skillet, cooking and stirring until no longer pink.
Drain off any grease, then add the taco seasoning packet and water (according to package) and
continue cooking per packet instructions. Keep warm until ready to serve.
Meanwhile, toss together the lettuce, tomatoes, onions, beans, and cheese.
Add the bag of Fritos, partly crushed, and toss with 1 cup Catalina dressing (add more dressing,
if desired). Serve immediately.
NOTES
Making the salad ahead of time? Once you've finished prepping and chopping, store the
ingredients separately in Ziploc bags or bowls with tight fitting lids. This will ensure the lettuce
doesn't get soggy from everything else in the bowl!
More veggies! Dice up a red bell pepper or cut an ear of fresh corn off the cob to add even more
goodness to this salad. If you like a bit more heat, prep a few fresh jalapeno slices too.