Caramelized Shallot Yogurt

• 2 tablespoons olive oil

• 4 large shallots, finely chopped (about 2 cups)

• Kosher salt, freshly ground pepper

• 1 tablespoon apple cider vinegar

• 1 1/2 cups low-fat plain Greek yogurt

• 1 tablespoon sliced chives, plus more for serving

• Sliced vegetables and whole grain crackers (for serving)

Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15–18 minutes. Let cool slightly. Mix shallots and vinegar into yogurt in a medium bowl; season with salt and pepper. Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with sliced vegetables and whole grain crackers. Note: Yogurt (without chives) can be made 3 days ahead; cover and chill.

Cranberry Sauce with Orange & Cinnamon

• 1 12-oz. bag fresh cranberries (approx. 3 cups)

• 1/2 cup orange juice

• 1/3 cup honey

• 1 tbsp freshly grated orange zest

• ½ tsp ground cinnamon

• ½ tsp pure vanilla extract

Combine all the ingredients in a medium-sized pot over medium-high heat. As the cranberries cook, they will start to pop. Let cook, stirring occasionally, for about 15-20 minutes until you no longer hear the cranberries popping and it appears the sauce is thickening. Allow to cool and then refrigerate until cool. As the sauce cools, it will thicken more and more. If you prefer a sweeter sauce, add more honey to taste, as this recipe makes a slightly tart cranberry sauce.

Sauteed Carrots with Dill

• 2 lb carrots, peeled and cut diagonally in ¼ inch slices (about 6 cups)

• 2 tsp salt

• ½ tsp ground pepper

• 2 tbsp grass-fed butter

• 3 tbsp fresh dill

Place carrots, 1/3 cup water, salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with dill. Sprinkle with salt and pepper and serve. Yields 12 servings.

Baked Pear with Walnuts and Honey

• 4 large ripe pears

• 1/2 tsp ground cinnamon

• 4 tsp honey

• 1/2 cup crushed walnuts

• optional yogurt, whipped topping, or frozen yogurt, for serving

Preheat the oven to 350F. Cut the pears in half and place on a baking sheet. You can cut a sliver off the other end so they sit upright. Using a measuring spoon or melon baller, scoop out the seeds. Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one. Bake in the oven 30 minutes. Remove, let cool and enjoy! Top with a dollop of yogurt, whipped topping, or frozen yogurt if desired.



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