White Bean and Pumpkin Hummus

This fall-inspired dip is perfect for a snack or as an appetizer.  Serve with pita chips.  Recipe serves 12.

What you’ll need:

  • 1 cup canned pumpkin puree
  • 2 tablespoons tahini (sesame seed paste) – or use more olive oil
  • 2 1/2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon salt
  • 1 (15-ounce) can white beans, rinsed and drained
  • 2 garlic cloves, chopped

What you’ll do:

  • Place all the ingredients in a food processor and process until smooth.
  • Serve with pita chips.

Pork Chops with Roasted Apples and Onions

This comforting dinner is bursting with fresh flavors.  Serve with a side of green beans.  Recipe serves 4.

What you’ll need:

  • 2 1/2 teaspoons canola oil
  • 1 1/2 cups frozen pearl onions, thawed
  • 2 cups Gala apple wedges
  • 1 tablespoon butter
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 bone-in center-cut pork chops (about 1/2-inch thick)
  • 1/2 cup chicken broth
  • 1/2 teaspoon all-purpose flour
  • 1 teaspoon cider vinegar

What you’ll do:

  • Preheat the oven to 400 degrees.
  • Heat a large oven-proof skillet over medium-high heat.
  • Add 1 teaspoon of oil to the pan and swirl.
  • Pat the onions dry with a paper towel.
  • Add onions to the pan and cook for 2 minutes, stirring once.
  • Add the apple to the pan and place in the oven.
  • Bake for 10 minutes or until the apples and onions are tender.
  • Remove and stir in 2 teaspoons of butter, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat another large skillet over medium-high heat.
  • Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add 1 1/2 teaspoons of oil to the pan.
  • Add pork to the pan and cook 3 minutes per side or until desired degree of doneness.
  • Remove the pork from the pan and keep warm.
  • Combine the broth and the flour in a small bowl, stirring with a whisk.
  • Add the broth mixture to the pan; bring to a boil, and using a whisk, loosen the brown bits on the bottom of the pan.
  • Cook 1 minute.
  • Stir in the vinegar and the remaining teaspoon of butter.
  • Serve the sauce with the pork and apple mixture.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Cashew Chicken Wheat Berry Salad with Peas

A little about wheat berries:  Nutty, chewy, robust wheat berries work well in stews, stir-fries, and hearty salads. Cook as you would pasta, in a large pot of boiling water. Check for doneness after 30 minutes, but know they may take as long as an hour to reach desired tenderness. Drain when done. One cup uncooked yields about 2 cups cooked.

This recipe uses up leftover chicken (or simply use a rotisserie chicken) for a dinner that is ready in 15 minutes.  Recipe serves 4.

What you’ll need:

  • 4 teaspoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoons minced garlic
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups cooked wheat berries
  • 1 1/2 cups chopped cooked chicken
  • 3/4 cup sugar snap peas, halved diagonally
  • 1/2 cup dry-roasted, unsalted cashews (peanuts would also work for a less-expensive option)
  • 1/3 cup thinly sliced green onions

What you’ll do:

  • Combine the hoisin, rice vinegar, soy sauce, garlic, pepper and salt in a bowl with a whisk.
  • Add the wheat berries, chicken and peas, tossing well.
  • Stir in the cashews and onions before serving.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Roasted Carrot, Chicken and Grape Quinoa Bowl

Caramelized carrots and fresh, juicy grapes lend a welcome sweetness to this quinoa.  Recipe serves 4.

What you’ll need:

  • 2 cups diagonally cut carrot
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 5 tablespoons plain Greek yogurt
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 1 1/2 tablespoons honey
  • 3/4 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups shredded skinless, boneless rotisserie chicken
  • 1 1/2 cups grapes, halved
  • 1/2 cup thinly sliced green onions.
  • 1/2 cup parsley
  • 1/2 cup sliced almonds
  • 4 cups mixed greens

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Combine the carrots, oil and 1/4 teaspoon salt on a baking sheet coated with cooking spray.
  • Bake for 15 minutes or until tender.
  • Combine the remaining 1/4 teaspoon salt, yogurt, lemon juice, water, honey, cumin and pepper in a large bowl, stirring with a whisk.
  • Add the carrots, quinoa, chicken, grapes, green onions, parsley and almonds.
  • Toss.
  • Place 1 cup of the salad greens in each bowl.
  • Top each with 1 1/2 cups of the quinoa mixture.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

  • Curried Rice with Shrimp

    Indian food doesn’t have to be difficult. In fact, this dish is super simple and kid-friendly.  Recipe serves 4.

    What you’ll need:

    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 2 carrots, chopped
    • 2 cloves garlic, chopped
    • 2 teaspoons curry powder
    • 1 cup long-grain white rice
    • salt
    • pepper
    • 1 1/2 pounds peeled, deveined large shrimp
    • 1/2 cup basil

    What you’ll do:

    • Heat the oil in a large skillet over medium heat.
    • Add the onion and carrots and cook, stirring occasionally, until soft, about 6-8 minutes.
    • Add the garlic and curry powder and cook, stirring until fragrant, about 2 minutes.
    • Add the rice, 2 1/2 cups water and a 1/2 teaspoon of both salt and pepper.
    • Bring to a boil.
    • Reduce the heat and simmer, covered, for 15 minutes.
    • Season the shrimp with salt and pepper.
    • Nestle them in the partially cooked rice.
    • Cover and cook until the shrimp are opaque, about 4 to 5 minutes.
    • Fold in the basil before serving.

    Recipe and image from Real Simple.

    So what are you waiting for…Get dinner on the table!