Fresh produce is one of the best ways to protect our bodies against disease! These easy recipes will help you stay healthy and mindful as you celebrate the holidays with friends and family. You can eat well and be well this holiday season! Wishing you all a healthy and happy holiday, from all of us at Second Harvest Food Bank.

Browned Butter Sweet Potatoes with Sage

      Ingredients

  • 3 cups cooked mashed sweet potatoes about 4 medium
  • 6-7 large sage leaves
  • 6 Tablespoons unsalted butter
  • Kosher salt and pepper to taste.

      Directions

  1. Clean and cook the sweet potatoes until flesh is tender. Either prick and bake or microwave. About 40 minutes if baking, about 5-7 minutes if microwaving, depending on the size and number of sweet potatoes.
  2. Peel and reserve flesh. (I save the peels for my dog)
  3. In the bowl of a mixer, fitted with a paddle, beat the sweet potatoes for 1 or 2 minutes, until almost smooth.
  4. In a saucepan over a medium heat, melt butter and sage together, watching carefully until it begins to turn golden brown. Just as it turns nutty brown and fragrant, remove from the heat and add to the mashed sweet potato.
  5. Blend sweet potato mash and browned butter and sage until mixed. Season with salt and pepper to taste.
  6. Serves 6, 1/2 cup each.

Balsamic Roasted Green Beans

Ingredients

  • 3/4 lb of fresh green beans
  • 2-3 teaspoons of extra virgin olive oil or avocado oil
  • Salt
  • Lemon pepper seasoning (or lemon juice)
  • Garlic seasoning to taste
  • Crushed red pepper flakes, to taste
  • 2-3 teaspoons of balsamic vinegar

Directions

  1. Preheat the oven to 425 degrees. Wash, dry and trim off the green bean ends. Snap or cut each bean in half. If you’d prefer, you can leave the beans whole. Place the green beans in a pile in the middle of a large rimmed baking sheet.
  2. Pour the cooking oil over the green beans and mix them around so they’re evenly coated. Season to taste with the sea salt, lemon pepper (or lemon juice), garlic, and crushed red pepper.
  3. Spread the green beans out on the baking sheet giving as much space between the individual beans as possible. Shake or measure the balsamic vinegar over the green beans.
  4. Bake for 10 minutes; stir the green beans and then bake for another 5-10 minutes. If you like your green beans more crisp-tender, you’ll probably want to pull them out after 15 minutes.

Spaghetti Squash and Chickpea Sauté

Ingredients

• 3 lb. spaghetti squash
• 1 small red onion, finely chopped
• 4 tbsp. fresh lemon juice
• 2 tbsp. olive oil
• 2 cloves chopped garlic
• 1 15-ounce can chickpeas, rinsed
• 1 c. fresh flat-leaf parsley, chopped
• 2 oz. crumbled feta

Directions

1. Using a large serrated knife, halve spaghetti squash lengthwise; discard seeds. Place both halves cut side down on a large piece of parchment paper, and microwave on high until just tender, 9 to 11 minutes. Use a fork to shred squash strands, and transfer to a large bowl.
2. In a small bowl, toss onion, lemon juice, and a pinch each salt and pepper.
3. In a nonstick skillet, heat 1 tablespoon olive oil and chopped garlic until beginning to turn golden brown. Add chickpeas; cook for 2 minutes. Toss with spaghetti squash, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Fold in parsley and onion (and juices). Top with crumbled feta.

Garlic and Chive Mashed Potatoes

Ingredients

  • 3 pounds russet potatoes, peeled and cut into 2-inch pieces
  • 2 cloves garlic, peeled
  • 1⅓ cups reduced-fat milk
  • 3 tablespoons unsalted butter, diced
  • ½ cup sour cream
  • 2 tablespoons thinly sliced fresh chives
  • 1 teaspoon salt
  • ¾ teaspoon ground pepper

Directions

  1. Place potatoes and garlic in a large saucepan and cover with water by 1 inch. Cover and bring to a boil over high heat. Reduce heat to a simmer, and cook, covered, until the potatoes are very tender, 13 to 15 minutes.
  2. Meanwhile, combine milk and butter in a small saucepan. Bring to a simmer over medium heat then immediately remove from heat.
  3. Drain the potatoes and return to the pan. Mash with a potato masher or rice in a potato ricer. Add the warmed milk, sour cream, chives, salt and pepper. Stir until smooth.

Slow Cooker Sausage and Apple Stuffing

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 2 cups chopped celery
  • 8 ounces sweet Italian sausage, casing removed and crumbled
  • 1¼ teaspoons poultry seasoning
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 pound stale whole-grain bread, cubed (about 8 cups; see Tip)
  • 1 large Granny Smith apple, peeled and chopped
  • 1 cup low-sodium chicken broth

Directions

  1. Heat oil in a large skillet over medium heat. Add onion and celery; cook, stirring, until soft, about 10 minutes. Add sausage, poultry seasoning, pepper and salt; cook, stirring, until no pink is visible, 6 to 8 minutes more.
  2. Transfer to a 5- to 6-quart slow cooker. Add bread, apple and broth; stir to coat well. Cover and cook on High for 2 hours.
  • Tip: If using fresh bread: Preheat oven to 275°F. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool before using.

Recipes credited to the following:

Good Housekeeping

The Cheapskate Cook

Eating Well