Grape Relish Recipe

Holiday Buffets Taste and Look More Festive with Grapes

Ingredients

• 2 cups finely chopped red and green seedless grapes
• 2 tablespoons minced shallot
• 2 teaspoons chopped fresh thyme
• 1 tablespoon sherry vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon safflower or vegetable oil
• 1/4 teaspoon each salt and freshly ground pepper
• 1 baguette, sliced thinly

Preparation

1. In medium bowl, combine chopped grapes, shallot, thyme, vinegar, sugar, oil, salt and pepper. Transfer to small serving bowl and set aside. Makes 2 cups.
2. To make crostini, preheat oven to 350°F. Spread baguette slices on baking sheet and toast until crisp, about 10 minutes. Let cool.

Serves Servings 8
Compliments Of: California Table Grapes
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Green Bean Corn Casserole Recipe

Holiday:Savory Side Dish

Ingredients

• 1 bag frozen French-style green beans
• 1 cup celery, chopped
• 1/2 cup sour cream
• 1 can cream of celery soup
• 1 can corn, drained
• 1 green pepper, chopped
• 1/2 cup cheddar cheese, grated (or more)
• 1 sleeve butter crackers, finely crushed
• 3 tablespoons melted butter

Preparation

1. Preheat oven to 350°F. In large mixing bowl, combine first 7 ingredients and place in prepared 13-inch by 9-inch casserole dish. Combine crushed butter crackers and melted butter and spread over top of casserole. Bake for 45 minutes or until hot and bubbly.

Serves Servings 8
Compliments Of: Smithfield
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Butternut Squash & Linguine Recipe

Appetites, Ingredients Change with the Seasons

Ingredients

• 1/2 box Linguine
• 2 teaspoons olive oil
• 4 cups butternut squash pieces (about 1-inch pieces)
• 1/2 cup dry white wine or reduced-sodium, fat free chicken broth
• 1/4 teaspoon salt
• 1/4 cup chopped fresh sage or 4 teaspoons dried sage
• 1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese
• 4 cups butternut squash pieces (about 1-inch pieces)
• 1/2 cup dry white wine or reduced-sodium, fat free vegetable broth
• Toasted chopped walnuts, optional

Preparation

1. Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
2. Meanwhile, heat olive oil in large nonstick skillet over medium heat until hot. Add garlic; cook and stir until fragrant, about 1 minute. Stir in squash, wine and salt. Simmer 12 to 15 minutes just until squash is tender, stirring occasionally. Stir in sage.
3. Bring to boil and simmer over medium heat for about 30 minutes, or until fork goes gently through potatoes.
4. Once cooked, drain potatoes and place back into pot over medium heat for about 3 minutes, until moisture comes out of potatoes and they appear dry.
5. Toss squash with pasta and cheese. Sprinkle with prosciutto, additional cheese and walnuts, if desired.

Serves Servings 4-6
Compliments Of: Dreamfields Pasta
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Hummus Mashed Potatoes Recipe

Simple Swaps to Make Holiday Meals Better for You

Ingredients

• 6 yellow potatoes, or about 5 cups peeled and cubed
• 2 tablespoon olive oil
• Salt and fresh pepper to taste
• 2 tablespoon fresh parsley, finely chopped
• 1 lemon, cut into 6 wedges

Preparation

1. Peel potatoes and place in bowl of water to cover to prevent discoloration.
2. Cut potatoes into 1 1/2-inch cubes and place in medium sized pot with enough water to cover and 1/4 teaspoon salt.
3. Bring to boil and simmer over medium heat for about 30 minutes, or until fork goes gently through potatoes.
4. Once cooked, drain potatoes and place back into pot over medium heat for about 3 minutes, until moisture comes out of potatoes and they appear dry.
5. Remove from heat. In same pot, start mashing potatoes with masher.
6. Add 1 1/3 cup hummus, oil, salt and pepper to taste. Top with sprinkling of fresh parsley and serve with lemon wedge to squeeze over top

Serves 6 servings
Compliments Of:Sabra
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Herbed Eggplant & Beet Dip Recipe

Delicious Dips

Ingredients

• 1 jar (16 ounces)Sliced Pickled Beets, drained
• 2 tablespoons olive or canola oil
• 1 medium eggplant (about 1 pound), cut into 1-inch pieces
• 1 cup chopped onion
• 3 cloves garlic, sliced
• Salt
• Coarse ground black pepper
• 1/2 cup plain nonfat yogurt (Greek or traditional), optional
• 1/4 cup thinly sliced fresh basil
• 1 to 2 teaspoons chopped fresh thyme leaves
• Pita chips, fresh vegetables

Preparation

1. Coarsely chop beets.
2. In large nonstick skillet heat oil over medium heat until hot. Add eggplant, onion and garlic; cook 15 minutes or until vegetables are tender, stirring frequently. Add water, 1 tablespoon at a time, if mixture seems too dry or begins to stick. Salt and pepper, as desired.
3. Place eggplant mixture in bowl of food processor; process until mixture is chopped and combined. Measure out 1/2 cup chopped beets; set aside. Add remaining chopped beets to eggplant mixture. Process until dip is desired consistency.
4. Transfer dip to serving bowl. Stir in yogurt, if desired. Stir in herbs and reserved 1/2 cup chopped beets just before serving. Serve with pita chips and vegetables for dipping. If not served immediately, cover and refrigerate up to 6 hours. Allow to stand about 15 minutes before serving if chilled.

Serves Makes 8 servings (approx. 1/4 cup each)
Compliments Of:Jif
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Peanut Butter Pear-ot Recipe

Culinary Creations

Ingredients

• 2 tablespoons Creamy Peanut Butter
• 1 pear, shredded
• 1 medium carrot, shredded
• 1 celery stalk, sliced thin
• 1/4 cup dried cranberries
• 2 whole wheat flatbread wraps
• 2 tablespoons Chocolate Flavored Hazelnut Spread
• 1 teaspoon chopped dry roasted peanuts

Preparation

1. MIX peanut butter, pear, carrot, celery and dried cranberries in medium bowl.
2. DIVIDE mixture between two flatbread wraps. Wrap snugly. Cut each wrap in half.
3. SPREAD hazelnut spread on cut halves of wraps, and sprinkle on chopped peanuts.
4. PREPARE to delight your taste buds. Don't forget to share with a friend.

Serves Makes 2 Sandwiches
Compliments Of:Jif
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Spicy Spinach & Artichoke Dip Recipe

Entertain this Holiday Season with Delicious Dips

Ingredients

• 1/2 cup butter (1 stick)
• 1 medium onion, chopped (1 cup)
• 2 (10-ounce) packages frozen chopped spinach, thawed and well drained
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (8-ounce) package cream cheese
• 1 (8-ounce) carton sour cream
• 1 cup shredded Monterey Jack cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 tablespoons Tabasco Original Red Sauce
• Salt, to taste
• Toasted pita bread wedges
• 1 cup medium tomato, chopped, for garnish

Preparation

1. Preheat oven to 350°F.
2. Melt butter in large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monterey Jack cheese, 3/4 cup Parmesan cheese, Tabasco Original Red Sauce and salt. Stir until well blended and heated through.
3. Pour mixture into 1 1/2-quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese. Bake in oven until cheese starts to brown, about 10 minutes.
4. Serve with pita bread and garnish with tomatoes.

Serves Makes: 4 cups
Compliments Of:Tabasco
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