Stuffed Mushrooms

In this simple appetizer recipe, tender white mushrooms are stuffed with creamy filling and topped with crunchy panko. These little bites of heaven are perfect for any occasion, served piping hot from the oven!

Stuffed Mushrooms

Yield: 1  1/2 dozen

Ingredients

For Mushrooms:

• 24 oz package large whole white mushrooms
• 1 Tbsp olive oil
  
• 1 Tbsp minced garlic
• 8 oz package cream cheese, softened
• 1/4 tsp onion powder
• 1/4 cup shredded cheese
  

For Topping:

• 1/4 cup gluten free panko breadcrumbs
• 2 Tbsp butter, melted
• 1 tsp dried parsley
  

Directions

1. Preheat oven to 375°F.
2. Wipe mushrooms with damp paper towel to clean. Gently remove stems and set aside. Arrange mushrooms caps in baking dish coated with nonstick cooking spray.
3. Finely chop mushroom stems. In small skillet over medium-high heat, cook stems and garlic in olive oil until tender. Add cream cheese, onion powder, and shredded cheese. Stir until well combined and cream cheese is completely melted. Fill each mushroom cap with creamy mixture.
   
4. In small bowl, combine topping ingredients. Sprinkle over filled mushroom caps.
   
5. Bake 25 minutes, or until mushrooms are tender and topping is golden brown.
6. Serve hot from the oven!
   

Recipe adapted from The Two Bite Club and The Gay Globetrotter.

Bottom Round Roast

I decided to try something new for our family Christmas dinner this year (I can't believe that was already a month ago!) when I came across a beautiful roast marked down in price while shopping at Sam's Club. I usually put meat in the crockpot (because it's hard to mess it up that way!) so this was a bit of an experiment on my part. Boy am I glad I went out of my comfort zone! The end result was a juicy, tender roast on the inside complemented by a crunchy, mouth-watering herbal crust on the outside.

Bottom Round Roast
Yield: 6-8 servings

Ingredients

• 3-4 lb beef bottom round roast, room temperature
• 8 garlic cloves, peeled
• 2 tsp sea salt
• 1 Tbsp dried parsley
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp ground black pepper
• 1/4 cup olive oil

Directions

1. Preheat oven to 375°F. Line baking pan with foil and grease with nonstick cooking spray; set aside.
2. Using a mortar and pestle, turn garlic cloves and sea salt into a paste. Stir in parsley, thyme, rosemary, pepper, and olive oil.
3. Remove roast from packaging and place on prepared pan. Rub all sides with herb mixture. When finished, place roast in pan with fatty side up.
4. Bake 18-20 minutes per pound, or until internal temperature reaches 125-130°F, for medium-rare (or until roast is at desired doneness and/or temperature).
5. Remove roast from pan and place on platter or cutting board. Cover loosely with foil (so the meat doesn't "sweat") and allow roast to rest for at least 15-20 minutes before slicing.
6. After resting, thinly slice the roast against the grain for the most tender bite. (If you cut with the grain, the meat will be much harder to chew.)

Recipe adapted from Allergy Free Alaska.

Moroccan Quinoa Salad

This vegan salad is full of color, texture, and crunch! Serve it as a main meal for a quick weeknight dinner, and then pack up the leftovers to bring to work the next day for lunch. Two meals in one = WIN!

Moroccan Quinoa Salad
Yield: 3-4 servings

Ingredients
Salad:

• 1 1/2 cups cooked quinoa (or 1/2 cup uncooked)
• 1 cup matchstick carrots
• 4 green onions, thinly sliced
• 3/4 cup chickpeas, rinsed & drained (half of 15 oz can)
• 1/3 cup chopped dates (or regular raisins)
• 1/3 cup golden raisins
• 1/3 cup chopped flat leaf parsley (or cilantro)
• 1/2 cup chopped pistachios, for serving

Dressing:

• 2-3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp honey (maple syrup or agave, if vegan)
• 1/2 tsp salt
• 1/2 tsp cumin powder
• 1/8 tsp chili powder

Directions

1. Cook quinoa according to package directions. Allow quinoa to cool completely. (Put in refrigerator to speed this up!)
2. Once quinoa is cooled, toss all salad ingredients together.
3. Combine dressing ingredients in small mason jar and shake until mixed through. Drizzle dressing onto salad and toss to combine.
4. If consuming immediately, top individual servings with chopped pistachios. Or, store in refrigerator for later! Salad ages well. :)

Recipe adapted from Little Spice Jar.

Roasted Sweet Potato Quinoa Salad

This salad has a bright, bold flavor thanks to the zesty lime vinaigrette enrobing the fluffy quinoa, sweet potatoes, tart cranberries, fresh herbs, and flavorful spices.

Roasted Sweet Potato Quinoa Salad with Zesty Lime Dressing
Yield: 4 servings

Ingredients
Salad:
 2 medium-large sweet potatoes (washed, peeled & cubed into 1-inch chunks)
 salt & pepper
 1/2 cup dried quinoa
 1 cup water
 1/2 cup dried cranberries
 1/2 cup fresh cilantro and/or parsley, roughly chopped
 1/4 cup sliced green onion
 2-3 Tbsp raw pumpkin seeds (or sunflower kernels)

Dressing:
 4 Tbsp extra virgin olive oil
 2 Tbsp freshly squeezed lime juice
 1 Tbsp apple cider vinegar
 1 Tbsp honey (maple syrup or agave, if vegan)
 1/8 tsp cinnamon
 1/8 tsp cumin
 1/8 tsp cayenne pepper
 1/8 tsp salt

Directions
For the Roasted Sweet Potatoes:
 1. Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray. Transfer chopped sweet potato to prepared baking sheet and spray with additional nonstick spray. Lightly season with salt and pepper.
 2. Bake for 20-25 minutes, or until potatoes are tender. Allow potatoes to cool slightly before handling.
For the Quinoa:
 3. While sweet potatoes are roasting, combine quinoa and water in medium-sized pot. Bring mixture to gentle boil over medium heat, then reduce heat to medium-low and gently simmer until quinoa has absorbed all of the water.
 4. Remove from heat, cover the pot, and let it rest for 5-10 minutes. Uncover pot and fluff quinoa with a fork. Set aside to cool.
For the Dressing:
 5. While quinoa is cooking, add oil, lime juice, vinegar, honey, spices, and salt to small bowl. Whisk until salad dressing comes together. Set aside.
For the Salad:
 6. In large bowl, add slightly cooled sweet potatoes, slightly cooled quinoa, cranberries, fresh herbs, and green onion. Pour salad dressing over top of veggies and quinoa. Gently stir to combine, ensuring everything is evenly coated.
 7. Just before serving, garnish with raw pumpkin seeds on top.
 8. Enjoy immediately or store in refrigerator for up to 3 days.

Recipe adapted from nourished. the blog.