Iced Oatmeal-Applesauce Cookies


Recipe by Martha Stewart


  • 4 tablespoons unsalted butter, melted
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup chunky-style applesauce
  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1 cup golden raisins
  • 1 3/4 cups confectioners' sugar
  • 3 tablespoons pure maple syrup


  • Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.
  • Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
  • Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.

Carrot Potato Soup

Recipe by Cooking and Me


  • 5 cups of carrots, cubed
  • 2 cups of potatoes, cubed
  • 1 tbsp + 1 tsp butter
  • 4 tbsp chopped coriander leaves (cilantro)
  • 1 tsp freshly cracked black pepper
  • ½ tsp sugar
  • Salt to taste



  • Peel and cube the potatoes and carrots. I used the red washed potatoes so didn't peel them, this is up to you

  • Place the cubed vegetables in a pressure cooker or heavy-bottomed cooking vessel with a lid

  • Add 1 tbsp butter and enough water to submerge the vegetables

  • If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes

  • Let the pressure release

  • If using a regular cooking vessel, cover and cook on low flame until the carrots and potatoes are completely tender

  • In the meantime, grind the coriander leaves coarsely using a pestle and mortar or small blender

  • Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. You can leave some small chunks of vegetables as is if you'd like some texture in the soup

  • If using a regular blender, wait until the vegetables are cool before blending

  • In a separate pan, heat 1 tsp butter and add the coriander leaves paste

  • Cook for ten seconds until fragrant and then add the pureed vegetable mix

  • Add water and adjust to your desired consistency

  • Bring to boil and add salt, sugar, and freshly cracked black pepper

  • There's no need to boil the soup for too long

  • Serve hot garnished with chopped coriander leaves and more black pepper

Pear, Feta, & Arugula Salad

Recipe by Yummy Beet



  • 1 small butternut squash (2 lbs), peeled, seeded, and cut into ½-inch cubes
  • 1 bosc pear, cored and thinly sliced into strips **OR use the weeks Asian Pears
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon sea salt
  • 1 lb green beans, chopped into ½-inch pieces
  • 5 oz/142 g (6 to 8 cups) arugula
  • 1 cup cubed sheep's or goat's milk feta cheese
  • ¼ cup hulled sunflower seeds


  • 2 tablespoons roasted hazelnut oil or extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2 teaspoons dijon mustard
  • 1 teaspoon whole dried thyme
  • ½ teaspoon sea salt 


  • Make the Salad: Preheat oven to 400ºF. On a large rimmed baking sheet, toss squash and pear with oil and salt. Roast for 25 minutes. Add green beans, stir to incorporate, and roast for an additional 10 minutes. Allow to cool for 10 minutes before adding roasted vegetables to a large salad bowl along with arugula, feta, and seeds.

  • Make the Dressing: In a small jar to shake, or bowl to whisk, combine all dressing ingredients.

  • To Serve: Add dressing to prepared salad and toss until fully combined. Serve immediately.

Creamy Vegan Broccoli Soup

Recipe courtesy of I Love Vegan



Creamy Vegan Broccoli Soup:

2 tbsp extra-virgin olive oil (any neutral oil or vegan margarine will do)

2½ cups broccoli, chopped

⅓ cup carrots, finely chopped

⅓ cup celery, finely chopped

⅓ cup onion, finely chopped

1 clove garlic, minced

¼ tsp salt

3 tbsp flour

1¼-1½ cup vegetable broth

1 cup Suncoast Gold Unsweetened Macadamia Delight (or other unsweetened plant milk)

¼ cup coconut milk

2 tbsp nutritional yeast

Browned Broccoli "Croutons":

⅔ cup broccoli florets

2 tsp olive oil

salt, to taste



Creamy Vegan Broccoli Soup:

  • In a medium saucepan, heat olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sprinkle with ¼ tsp salt. Sauté until onion is translucent and just tender.
  • Sprinkle vegetables with 3 tbsp flour. Stir and cook for at least 1 minute. Whisk in the vegetable broth. The soup should thicken as you stir. Whisk in the unsweetened macadamia milk, the coconut milk, and the nutritional yeast. Simmer over medium-low for at least 10 minutes, or until the vegetables are tender. Purée the soup to your liking. If you prefer a chunkier soup, lightly blend on a slow speed. I prefer to blend ½ to ⅔ of the soup until smooth and mix it with the remaining chunkier soup.

Browned Broccoli Croutons:

In a small, separate saucepan, heat olive oil over medium heat. Add the broccoli florets and sprinkle with salt. Sauté until just nearly tender. Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown/black edge on at least 1 side. Remove from heat and set aside.


Ladle soup into bowls. Drizzle with a little bit of olive oil, top with browned broccoli florets, vegan cheese shreds (optional), and cracked black pepper. Serve with bread or buns, crackers, or sandwiches. Enjoy!


Carrot Cake Cinnamon Rolls

Recipe courtesy of Joy the Baker



For the Dough:

1 cup whole milk

1 package (2 1/4 teaspoon) active dry yeast

pinch of granulated sugar

2 tablespoons unsalted butter, melted

1 large egg, lightly beaten

1 teaspoon vanilla extract

3 1/2 - 4 1/4 cups all-purpose flour, plus more for your workspace

1/4 cup packed light brown sugar

1/2 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon allspice

1/2 teaspoon ground ginger

1 cup finely grated carrot

For the Filling:

1/2 cup unsalted butter, melted

1 cup packed light brown sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2teaspoon freshly grated nutmeg

1/4 teaspoon allspice

pinch of salt

1/3 cup raisins

1/3 cup finely chopped walnuts

For the Frosting:

1 block (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) unsalted butter, softened

1/4 cup drained crushed pineapple

2 - 3 cups powdered sugar, sifted if lumpy

pinch of salt

splash of whole milk



  1. Heat milk to a warm 99 -105 degrees F. Sprinkle the yeast over the warm milk along with a pinch of sugar. Stir to combine. It's ok if the mixture is lumpy. Allow to rest for 5 minutes, during which time the mixture will froth and foam.
  2. After the mixture as foamed, whisk in the melted butter, beaten egg and vanilla extract.
  3. In the bowl of a stand mixer fitted with a dough hook, stir together 3 1/2 cups flour, brown sugar, salt, and spiced. Add the wet ingredients all at once to the dry ingredients and use a spatula to just combine. Knead on the dough hook for 5 minutes. Add more flour as necessary to create a smoothe, cohesive, and slightly sticky dough. The dough will still stick to the sides of the bowl some. That's ok! Add shredded carrots near the end of the kneading and knead for 2 minutes more.
  4. Scrape the dough into a large, lightly greased bowl, sprinkle with a bit of flour, cover with plastic wrap and allow to rest for 1 to 1 1/2 hours, until doubled in size.
  5. While the dough rests, assemble the filling and frosting.
  6. To assemble the filling, in a small bowl toss together sugar, spices, and salt until thoroughly combined.
  7. To assemble the frosting, in the bowl of the stand mixer fitted with the paddle attachment, beat together cream cheese and butter until evenly combined. Add pineapple and sugar and salt, and beat until smooth. Add more sugar or milk to control the consistency. Set aside.
  8. To assemble the rolls, dump the risen dough onto a lightly floured work surface. Knead for a few turns. Use a floured rolling pin to roll to a 1/4 inch thickness. My dough was about 10-inches long and 8-inches tall Drizzle with melted butter, sprinkle with sugar and spice mixture, and sprinkle with raisins and walnuts. Starting from the long end of dough, roll into a tight coil. Slice into 8 even slices. Transfer to a greased deep pie dish and cover with plastic wrap, allowing the rolls to rise for 30 minutes.
  9. Place a rack in the upper third of the oven and preheat the oven to 350 degrees F. When rolls have risen, remove the plastic wrap and bake for 20 to 25 minutes, until baked though, golden and bubbling.
  10. Remove from the oven and allow to cool for at least 20 minutes before frosting.
  11. Frost generously with prepared frosting and serve warm.
  12. Rolls will last, well wrapped in the refrigerator for three days. Gently warm before serving.


Oven Baked Pork Chops & Potatoes

Recipe courtesy of RecipeTin Eats




1 tsp Worcestershire Sauce

2 tbsp ketchup 

1 tbsp soy sauce, all purpose 

2 tbsp brown sugar (or white)

1 tbsp olive oil (or vegetable or canola oil)

1 garlic clove, minced

1 tsp apple cider vinegar


4 pork chops / cutlets, around 200g/7oz each including bone

800g / 1.6 lb baby potatoes, larger ones cut in half (can also use larger russet potatoes cut into 1 inch cubes)

1 tbsp olive oil



  1. Preheat oven to 200C / 390F (fan forced / convection) or 220C / 430F (standard oven).
  2. Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
  3. Place in oven for 15 minutes (giving them a head start).


  1. Meanwhile, mix the rub ingredients together in a small bowl.
  2. Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating)
  3. Take the tray out of the oven. Place pork on the tray.
  4. Bake for 15 minutes. Remove tray from oven, slather some reserved rub on the surface then bake for a further 10 - 15 minutes until pork is cooked and golden. If necessary, switch to grill/broiler on highest heat at the end and grill for a few minutes until pork is caramelized and golden - I usually do this.
  5. Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired. 



If marinating, place in a ziplock bag, add the pork and massage from the outside to coat the pork in the Rub. Refrigerate for up to 24 hours. If freezing, put the bag straight in the freezer, then defrost before using. It will marinate while defrosting.


Brussel Sprouts Pizza with Balsamic Red Onions

Recipe courtesy of Cookie & Kate



Balsamic red onions:

1 to 2 tablespoons olive oil

2 medium or 1 extra-large red onion

Pinch red pepper flakes

Dash salt

¼ cup balsamic vinegar

Brussels sprouts:

8 ounces (1/2 pound) Brussels sprouts

1½ to 2 teaspoons olive oil

Salt and freshly ground black pepper


1 batch easy whole wheat pizza dough or store-bought whole wheat dough (I used Trader Joe's)

1½ to 2 cups grated low-moisture part-skim mozzarella cheese (6 to 8 ounces), depending on how cheesy you like your pizza

¼ cup grated Parmesan cheese



  1. Preheat oven to 425 degrees Fahrenheit and place a pizza stone on the middle rack if you have one. Slice your onions into thin rounds (the thinner you slice them, the faster they will cook).
  2. Prepare the Brussels by slicing off the tough ends and discarding them. Use your fingers to pull off the individual leaves around the outside, then trim off the newly exposed tough end, and continue until you have broken the sprout into leaves. Repeat for about half of the Brussels sprouts, then slice the rest into thin slices from top to bottom. Drizzle the sprouts with 1½ teaspoons olive oil and toss well. Rub the oil into the sprout leaves so they're all lightly coated in oil, adding another dash of oil if necessary. Toss with a sprinkle of salt and pepper and set aside.
  3. To prepare the red onions, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, a pinch of red pepper flakes and a dash of salt. Toss to combine. Cover and cook, stirring occasionally, for 10 minutes, or until the onions are nice and soft. The thinner you sliced them, the sooner they will cook. Pour in the balsamic vinegar and stir to combine. Continue cooking, uncovered, for a few more minutes, until the balsamic vinegar has condensed and mostly absorbed into the onions. Remove from heat and set aside to cool.
  4. Prepare the pizza dough as directed. If you're using store-bought dough like me, I'd roll it out into one pizza. If you're using my pizza dough recipe, I'd make two pizzas. I like to roll out the dough on pieces of parchment paper for easy transfer to the oven. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level.
  5. Top the dough with an even layer of red onions, followed by mozzarella cheese. Sprinkle the Brussels on top, then finish with a sprinkling of Parmesan cheese.
  6. Transfer one pizza to the oven at a time (if you don't have a baking stone, bake your pizza on a cookie sheet). Bake until the crust is golden, the cheese is bubbly and the Brussels sprouts are crispy on the edges, about 10 to 14 minutes. Repeat with remaining pizza, if you have one. Top the pizza(s) with a light sprinkle of freshly ground black pepper (trust me!) and red pepper flakes if you'd like, then slice and serve.


Baked Asian Pear Chips

Recipe courtesy of The Healthy Maven



2 ripe asian pears

1/2 tsp cinnamon



  1. Preheat oven to 200 degrees F.
  2. Slice asian pears very thin from stem to bottom, removing any seeds that stick. Use a mandolin if you have.
  3. Lay slices on two baking sheets lined with parchment paper or a silicone mat.
  4. Sprinkle both sides of slices with spice of choice.
  5. Bake for 1 hour.
  6. Remove from oven and flip.
  7. Bake for another hour.
  8. Remove from oven and flip.
  9. Bake for 1 more hour.
  10. Turn off heat and allow slices to cool completely in oven (about another hour).
  11. Remove from oven and serve or store in an airtight container.


Applesauce Parfait with Cinnamon & Breadcrumbs

Recipe courtesy of Food 52



1 1/2 cups breadcrumbs

3 tablespoons sugar

2 teaspoons ground cinnamon

2 tablespoons butter


3 cups plain or vanilla or honey-sweetened yogurt

1/2 cup chopped, toasted hazelnuts



  1. In a nonstick skillet, stir together the breadcrumbs, sugar, cinnamon, and butter and cook over medium heat, stirring constantly, until the crumbs are toasted and fragrant, about 5 minutes. Allow to cool.
  2. In 4 bowls or large glasses, make layers of applesauce, breadcrumbs, and yogurt. Top each serving with a scattering of toasted hazelnuts and serve.



Turn this breakfast parfait into dessert by swapping out the yogurt for some whipped cream!


Spinach Pasta with Roasted Broccoli & Bell Pepper

Recipe courtesy of Cookie & Kate



Roasted vegetables:

1 large bunch of broccoli (about 1½ pounds), florets removed and sliced into bite-sized pieces

1 red bell pepper, sliced into 1-inch squares

1 tablespoon olive oil


Spinach pasta:

8 ounces linguine or spaghetti

2 tablespoons olive oil

1 shallot bulb, sliced very thin (about ½ cup, sliced)

¼ teaspoon salt

¼ teaspoon red pepper flakes

2 cloves garlic, pressed or minced

12 ounces baby spinach

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

1 tablespoon butter or olive oil

Optional: 1 ounce finely grated Parmesan cheese* (about ¾ cup, grated), plus extra for garnishing

Freshly ground black pepper, to taste



  1. To prepare the roasted vegetables (optional, skip for a more simple spinach pasta): Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil (add a little more olive oil if necessary). Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.
  2. Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.
  3. To prepare the balsamic spinach, in a large Dutch oven (my 5.5-quart Le Creuset is perfect here) or large sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, ¼ teaspoon salt and ¼ teaspoon red pepper flakes. Cook, stirring frequently, until the shallot is translucent, about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot. Once the spinach has reduced a bit but is still bright green in parts (this happens quickly!), pour in the balsamic vinegar and remove the pot from heat.
  4. In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan. Drizzle in about ⅓ cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt (mine needed about ½ teaspoon more) and freshly ground black pepper. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.



MAKE IT VEGAN/DAIRY FREE: Use olive oil instead of butter and omit the Parmesan. This pasta is great without the Parmesan, but you could add a light sprinkle of nutritional yeast for some cheesy flavor, if you'd like. Another option for extra savory flavor would be to add about ⅓ cup freshly toasted pine nuts or sliced almonds.


Classic Spanakopita (Greek Spinach and Feta Pie)

Recipe courtesy of The Kitchn



3 tablespoons extra-virgin olive oil, Greek or another good-quality, fruity variety preferred
1/2 large Spanish or yellow onion, peeled and chopped into 1/2-inch pieces (about 1 cup)
1 shallot, peeled and diced (about 2 tablespoons)
6 cloves garlic, peeled, cut in half and grated, any green centers discarded
Juice and zest of 1 lemon
2 pounds baby spinach, roughly chopped, any thick stems removed
4 to 6 fronds fresh dill, finely chopped (about 2 teaspoons)
Leaves of 3 sprigs fresh marjoram or oregano, chopped (about 2 teaspoons)
Leaves of 3 sprigs fresh thyme, chopped (about 2 teaspoons)
12 ounces (2 cups) crumbled feta cheese
7 large eggs, lightly beaten

For the crust:
1 cup (2 sticks) salted butter
1/4 cup extra-virgin olive oil, Greek or another good-quality fruity variety preferred
6 dried or 3 fresh bay leaves
1/2 pound frozen filo dough, defrosted in the refrigerator

9x13-inch lasagna pan or large rectangular baking dish
Large saucepan
Parchment paper
Moistened paper towels
Pastry brush
Silicone spatula
Kitchen shears



  1. Make the filling: Heat the oil in a large saucepan set over high heat until it shimmers. Add the onions and cook, stirring, until they are soft and translucent, 3 to 5 minutes. Add the shallots and cook, stirring, until they have softened, 2 to 3 minutes. Add the garlic, stir well, and cook for 15 seconds. Add the lemon juice and zest and stir to incorporate.
  2. Add the spinach: Add as many of the spinach leaves as the pan can hold, and cook, spooning the hot onion mixture over the leaves until they are fully wilted and very dark green in color, 4 to 5 minutes. Repeat the process, working in batches, until all the spinach is fully wilted. Cook the spinach until it has released its liquid and the liquid has evaporated. Remove from the heat and transfer to a large mixing bowl.
  3. Add the herbs and cheese: Add the dill, marjoram, and thyme and mix well. Add the feta and mix well. Once the mixture is no longer piping hot, add the eggs and mix well. Set aside.
  4. Make the infused butter: Heat the butter and oil in a small saucepan set over medium heat. Add the bay leaves. As soon as the butter is melted, reduce the heat to a simmer and cook for 5 minutes. Remove from the heat and steep the bay leaves for 5 minutes.
  5. Prep the filo: Remove the filo dough sheets from their plastic wrapper, unroll on a work surface or plate, and cover with a piece of parchment paper. Drape a few moist paper towels over the parchment paper, covering the entire exposed surface of the pile of filo dough.
  6. Build the first layer of the filo crust: Carefully peel 1 sheet of filo from the pile; be sure to replace the parchment and paper towel while you work with this sheet. Place it into the prepared baking dish positioning one end in the center of the pan and letting the sheet drape out over one of the long sides of the pan with about a 3-inch overhang. Peel another sheet from the pile, replace the covering, and place the filo into the pan, next to the first sheet of filo, overlapping it slightly. Repeat, arranging a total of 6 sheets around the entire pan: Two on each long side and one each for the short sides. With a pastry brush, gently dab the some of the melted butter all over the surface of the filo, including the overhang, holding the filo gently with your hand. Don't worry if some breaks off.
  7. Build the second layer of the filo crust: Arrange another layer of 6 sheets on top of the first layer, following the instructions in step 6. (You will have used a total of 12 sheets.) Brush with butter again.
  8. Add the filling: Spoon the filling into the crust. Use a silicone spatula to spread it evenly and smooth the top. Make sure to spread the filling into the corners.
  9. Begin sealing the pie: Fold the filo overhang up and onto the filling, beginning with the pieces on the long sides of the pan and finishing with the pieces on the short sides. You might find that some of the pieces break in the folding; you can simply place these pieces on top of the filling as if they had been folded. Other pieces might resist your attempt at folding. Use kitchen shears to cut these and fit them into the pan if needed.
  10. Build the top crust: Carefully peel 1 sheet of filo from the pile and again replace the covering of paper towel. Place this sheet of filo lengthwise on top of the filling and tuck the edges into the sides. With a pastry brush, gently dab some of the melted butter all over it. Top with another sheet and brush with butter again. Repeat with 2 more sheets, brushing each with butter. Then place 2 sheets on at a time and dab the surface liberally with the butter. Repeat until you have used up a total of 8 sheets.
  11. Bake the spanakopita: Bake at 375º for 35 to 45 minutes or until the top is golden-brown and crispy. Serve immediately.



  • Once you unroll the defrosted filo, place a large piece of parchment over it and then cover the parchment completely with moistened, but not wet, paper towels or a kitchen towel; filo dries out very quickly and this will help prevent excess breakage. Of course there's no getting around the fact that some always break; it doesn't matter — it will still taste good.
  • The baked spanakopita can be kept in a covered container in the refrigerator for at least 2 days. Be forewarned — it will not be crispy again, at all, no matter how you reheat it, but it will be completely yummy. It's a great next-day breakfast food. Try it with a fried or poached egg on top and a fistful of salty, briney, pitted Kalamata olives, finely chopped.
  • Extra filo should be rolled in parchment paper and then wrapped well in plastic wrap, refrigerate, and used within 3 days.





Roasted Broccoli & Cheddar Baked Potatoes

Recipe courtesy of Joy the Baker



3 Russet potatoes

Coarse sea salt (I used bout 1/3 cup)

3 small broccoli bulbs, cut into small chunks

2 tablespoons olive oil

Fresh ground black pepper

1/2 cup grated sharp cheddar cheese

Butter and sour cream for serving



  1. Place racks in the center and upper third of the oven and preheat oven to 400 degrees F.
  2. Place sea salt to cover the bottom of a shallow rimmed baking pan or cast iron skillet.  Set aside.
  3. Scrub potatoes and puncture each potato all over with the tines of a fork.  While potatoes are still damp, roll and top the potatoes in sea salt to coat.  Arrange the potatoes on top of the sea salt on the baking pan.
  4. Place broccoli pieces on a rimmed baking sheet or cast iron skillet.  Toss with olive oil and black pepper.  Place on the upper oven rack and allow to roast for 20 minutes, until cooked through and browned slightly.
  5. Also place potatoes on the lower rack of the oven and bake until tender throughout.  Depending on the size of your potato they may bake from between 35 minutes to 1 hour.  Test the potato for doneness by inserting  thin knife through the skin.  If it meets a lot of resistance, return the potatoes to the oven to bake more. Remove the potatoes from the oven and allow to cool slightly, about 10 minutes.
  6. While the potatoes cool, top broccoli with cheese and return to the oven until the cheese is melted.
  7. To serve the potatoes, slice into the potato lengthwise and horizontally, open the potato by squeezing the ends of the potato.  Add butter.  Top with roasted broccoli and cheese.  Top with sour cream.  Serve immediately.


Roasted Maple Brussels Sprouts with Apple and Walnuts

Published in on September 2015

1 lb brussels sprouts, ends cut, then halved or quartered
1 large apple, cored and roughly chopped (I used a gala)
1/4 cup walnuts, roughly chopped
1 tbsp olive oil
1 tbsp maple syrup
salt and pepper to taste
Preheat oven to 400 degrees.

In a large bowl, toss brussels sprouts, apple, and walnuts with olive oil and maple syrup to coat evenly.

Add in salt and pepper and continue to toss.

Transfer mixture to a large baking sheet and roast for 30-35 minutes, or until brussels sprouts are slightly browned.

Remove from oven and serve warm.