Roasted Brussels Sprouts with Toasted Sesame Vinaigrette

If you subscribe to the blog, then you know that we are bringing you several healthy recipes in January to start the New Year off on a nutritious foot.  The slicer/shredder attachment is my most used attachment when it comes to vegetable prep.  I put it to good use with Brussels sprouts and got through 2 pounds of vegetables in no time.  After being roasted off they get tossed with a nutty, tangy, garlicky vinaigrette which make them hard to resist.  Because vegetables should taste good if you are wanting to eat more of them.

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Savory Mushroom, Greens and Caramelized Onion Cobbler

As soon as fall weather begins to creep in, I start thinking about all the comforting, casserole style dishes that I want to make.  I love a dish that has the versatility to be served at any meal, and also has an ingredient list of affordable and easy to find items.  This savory cobbler hits all the marks.  Caramelized onions, thinly sliced mushrooms and hardy greens in a creamy sauce with cheesy biscuits on top, what’s not to love?   I also used the slicer attachment for the onions and mushrooms, which made prepping this a dream.

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Chocolate Zucchini Bread

What better way to wrap up the last full month of summer than with a recipe that uses up that certain produce everyone who owns a garden is trying to foist onto everyone else right now.  Zucchini!  Love it or hate it, it is quite abundant this time of year.  And even if you don’t like this green veggie, hiding it in a chocolate quick bread is obviously the best thing to do with it.  It will certainly make you reconsider your non-zucchini eating stance.  And, as usual, we’ve got you covered with a gluten-free variation and a whole wheat/natural sugar variation.

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