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Garlic & Rosemary Mashed Cauliflower

  • Prep: 20
  • Cook: 20
  • Portions: 4
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Bigstock homemade organic mashed caulif 89509928

Ingredients You'll Need

  • 1 large cauliflower, chopped into small florets
  • 3 oz. low fat cream cheese
  • 2 tbsp. unsalted butter
  • 1 1/2 garlic, minced
  • 1 tbsp. fresh rosemary, chopped into pieces

Directions

  1. Bring a medium pot water to a boil
  2. Once boiling, cook the cauliflower for 8-10 minutes or until fork tender
  3. Remove cauliflower and drain
  4. Place cauliflower along with all other ingredients into a blender or food processor and pulse until smooth & creamy

Garlic & Rosemary Mashed Cauliflower

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Roasted Root Vegetables

  • Prep: 10 Mins
  • Cook: 1 Hour
  • Portions: 4
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Bigstock roasted sweet potatoes 4376558

Ingredients You'll Need

  • 7 carrots, peeled & sliced
  • 2 sweet potatoes, peeled & cut into 1 inch cubes
  • 3 beets, cut into 1 inch cubes
  • 3 garlic cloves, thinly sliced
  • 1 1/2 tsp. rosemary, chopped
  • 1/2 tsp. thyme, chopped
  • 1/4 cup butter
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees F
  2. Add carrots, sweet potatoes and beets to a large bowl
  3. Add garlic, rosemary and thyme and then coat with melted butter
  4. Season with salt and pepper and toss well to coat
  5. Spread the root vegetable mixture in a single layer on a foil lined baking sheet
  6. Bake for 40-50 mins or until tender, flipping halfway

Roasted Root Vegetables

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Sourdough & Sausage Stuffing

  • Prep: 10 Mins
  • Cook: 30 Mins
  • Portions: 6
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Cranberry sausage stuffing 1

Ingredients You'll Need

  • 1 Sourdough loaf, cut into 1 inch pieces
  • 1/2 lb. breakfast sausage, cooked, casing removed
  • 3 Tbsp. butter, unsalted
  • 1 carrot, cut into 1/4 inch pieces
  • 1 yellow onion, cut into 1/4 inch pieces
  • 1 celery, cut into 1/4 inch pieces
  • 2 cups turkey stock
  • 1/3 cup olive oil
  • 2 tbsp. parsley, chopped
  • 2 tbsp. rosemary, chopped
  • 2 tbsp. sage, chopped
  • Salt and pepper to taste

Directions

  1. Heat oven to 375 degrees
  2. Melt 1 tbsp. butter in a skillet over medium-high heat
  3. Cook sausage, stirring and breaking up into medium peices, cooking until browned
  4. Transfer sausage to a large bowl and set aside
  5. Add remaining butter to the skillet. cook carrot, onion and celery until soft and transfer to bowl with sausage
  6. Add turkey stock, oil, parsley, rosemary, sage, bread, salt and pepper and toss to combine
  7. Spread evenly in a baking dish and bake until golden brown

Sourdough & Sausage Stuffing

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Crock Pot Stuffing

  • Prep: 30 Mins
  • Cook: 4 Hours
  • Portions: 12 servings
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Bigstock homemade thanksgiving stuffing 52190929

Ingredients You'll Need

  • 16 Cups Bread Crumbs, dried
  • 1 Cup Butter
  • 2 Cups Celery
  • 1/4 Cup Parsley, chopped
  • 16 oz. Mushrooms
  • 1 tsp. Poultry seasoning
  • 3 cups chicken broth
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. sage
  • 1/2 tsp. pepper
  • 2 eggs, beaten

Directions

  1. Melt butter in a skillet over medium-high heat
  2. Saute onions, celery, parsley and mushrooms in the melted butter
  3. Place bread crumbs in a large bowl and pour butter mixture on top
  4. Add seasonings and chicken broth, and toss until well combined
  5. Add beaten eggs and mix together
  6. Pack stuffing lightly into a greased slow cooker
  7. Cook on high for 45 minutes, then reduce to low and cook for 4 hours

Crock Pot Stuffing

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Gluten Free Stuffing

  • Prep: 15 Mins
  • Cook: 1 Hour 15 Mins
  • Portions: 6
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Stuffing ist10700764

Ingredients You'll Need

  • 1 cup warm water
  • 1 1/2 tbsp. instant dry yeast
  • 3 eggs
  • 1/4 cup brown sugar
  • 1 cup tapioca flour
  • 1/2 cup potato starch
  • 1 cup white rice flour
  • 2 tsp. Xanthan Gum
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3 tbsp. olive oil
  • 2 tsp. minced garlic
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 2 tsp. of Meridian Italian Rub
  • 2 cups chicken stock
  • 1 egg, slightly beaten

Directions

  1. Combine water and yeast and allow to sit for a couple of minutes
  2. Add 3 eggs, brown sugar, tapioca flour, 1/2 cup white rice flour, Xanthan gum, baking powder and salt, stirring until smooth
  3. Add remaining 1/2 cup rice flour and stir to combine
  4. Place mixture on a greased baking sheet and allow to rise for about 30 minutes
  5. Bake at 450 F for about 45 minutes
  6. Chop bread into cubes and set out for a day until dry or bake at 200 F until dry
  7. Saute garlic, onion and celery
  8. Add bread and seasoning to sauteed garlic, onion and celery
  9. Add chicken stock and egg and mix until just combined
  10. Dump into a greased baking dish and bake for 30 minutes or until the top is toasted

Gluten Free Stuffing

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Roasted Cabbage in Sriracha Lime Marinade

  • Prep: 5 Mins
  • Cook: 15-20 Mins
  • Portions: 4
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Cabbage on grill

Ingredients You'll Need

  • 1 Head of firm cabbage
  • 2 Tbsp. olive oil
  • 2 Tbsp. lime juice
  • 2 tsp. Sriracha
  • 1/2 tsp. Meridian Veggie Rub
  • 2 tsp. sesame seeds

Directions

  1. Preheat oven to 450F
  2. Spray a baking sheet with non-stick spray
  3. Cut cabbage into quarters
  4. Cut away the core from each piece and discard
  5. Carefully cut each quarter in half
  6. Place cabbage on the baking sheet
  7. Whisk together the oil, lime juice, sriracha, and Meridian Veggie Rub
  8. Brush the above mixture all over the cabbage using a pastry brush
  9. Carefully turn each piece of cabbage over and brush the other side
  10. Roast for 15-20 minutes, or until the edges of the cabbage are starting to brown
  11. Garnish with sesame seeds and serve hot

Roasted Cabbage in Sriracha Lime Marinade

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West Coast Pasta Salad

  • Prep: 10 Mins
  • Cook: 10-15 Mins
  • Portions: 4
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Smoked salmon pasta salad

Ingredients You'll Need

  • 225 Grams Meridian Candied Salmon, chopped
  • 300 Grams Fusilli or Penne Pasta, uncooked
  • 1 Small Carrot, grated
  • 1 Small Onion, chopped
  • 1/2 Cup Cucumber, diced
  • 1/2 Cup Celery, diced
  • 1/3 Cup Mayonnaise
  • 2 Tsp. Lemon Juice
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 1 Pinch Cayenne Pepper

Directions

  1. Boil the pasta covered, until cooked through but still firm to the bite, about 10-12 minutes
  2. Drain & rinse with cold water and transfer to a large bowl
  3. Toss the carrot, onion, cucumber, celery and salmon with the pasta; mix well
  4. Combine the mayonnaise, lemon juice, salt, pepper and cayenne pepper in a small bowl
  5. Pour over pasta mixture & mix well to coat evenly

West Coast Pasta Salad

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Kale ceasar

Kale Caesar Salad

Extraordinarily delicious. The same Caesar salad you love with the added crunch and health benefits of kale!
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Terrific Turkey Gravy

  • Prep: 10 Mins
  • Cook: 15 Mins
  • Portions: 4-6
  • Print
Gravy bs15026981

Ingredients You'll Need

  • 5 Cups Turkey Stock with Pan Drippings (may substitute chicken stock)
  • 10.75 Ounces Condensed Cream of Chicken Soup
  • 1 Tsp. Poultry Seasoning
  • 1/2 Tsp. Black Pepper
  • 1 Tsp. Salt
  • 1/4 Tsp. Garlic Powder
  • 1 Cup Milk
  • 1/3 Cup All Purpose Flour

Directions

  1. Bring the turkey stock to a boil in a large saucepan
  2. Stir in soup and season with poultry seasoning, pepper, salt and garlic powder
  3. Reduce heat to low and let simmer
  4. Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps
  5. Return the gravy to a boil, and gradually stir in the milk mixture
  6. Continue to cook, stirring constantly for 1 minute, or until thickened
  7. Be careful not to let the bottom burn
  8. Serve in your favourite gravy boat and enjoy

Terrific Turkey Gravy

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Cilantro Lime Quinoa

  • Prep: 5 Mins
  • Cook: 15 Mins
  • Portions: 2
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Cilantro quinoa 4

Ingredients You'll Need

  • 1/2 Cup Quinoa
  • 1 Cup Water
  • 2 Tbsp. Fresh Lime Juice
  • 2 Tbsp. Fresh Cilantro, chopped
  • Salt & Pepper, to taste

Directions

  1. Combine quinoa and water in a medium saucepan
  2. Bring to a boil, cover and reduce heat to low
  3. Simmer until quinoa is tender, about 15 minutes
  4. Drain quinoa
  5. Mix cooked quinoa, lime juice, cilantro and salt and pepper

Cilantro Lime Quinoa

Ingredients

½ cup Quinoa
1 cup Water
2 tbsp Fresh Lime Juice
2 tbsp Fresh Cilantro, chopped
1 pinch Salt & Pepper, to taste

Directions

Combine quinoa and water in a medium saucepan

Bring to a boil, cover and reduce heat to low

Simmer until quinoa is tender, about 15 minutes

Drain quinoa

Mix cooked quinoa, lime juice, cilantro and salt and pepper

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Chili Lime Corn Salad

  • Prep: 10 Mins
  • Cook: 3 Mins
  • Portions: 4-6
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Corn salad 1

Ingredients You'll Need

  • 6 Ears of Corn, husk removed
  • 2 Tbsp. Butter, melted
  • 2 Tbsp. Lime Juice, freshly squeezed
  • 1/2 Tsp. Chili Powder
  • 1 Tbsp. Fresh Cilantro, chopped
  • 1/2 Cup Feta Cheese, crumbled
  • Salt & Pepper, to taste

Directions

  1. Bring water to boil in a large pot
  2. Boil the corn for 3 minutes, then remove and allow to cool
  3. Cut kernels off the cob into a bowl
  4. Add butter, lime juice, chili powder, and cilantro to the bowl and mix to coat
  5. Add the feta cheese and stir
  6. Season with salt to taste

Chili Lime Corn Salad

Ingredients

6 ears of corn, husk removed
2 tbsp butter, melted
2 tbsp lime juice, freshly squeezed
½ tsp chili powder
1 tbsp fresh cilantro, chopped
½ cup feta cheese, crumbled
salt & pepper, to taste

Directions

Bring water to boil in a large pot.

Boil the corn for 3 minutes, then remove and allow to cool.

Cut kernels off the cob into a bowl.

Add butter, lime juice, chili powder, and cilantro to the bowl and mix to coat.

Add the feta cheese and stir.

Season with salt to taste.

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Cilantro Lime Cucumber Salad

  • Prep: 7 Mins
  • Portions: 4
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Cucumber salad 1

Ingredients You'll Need

  • 2 Cucumbers, thinly sliced
  • 4 Tbsp. Fresh Cilantro, chopped
  • 1 Jalapeno, seeded & diced
  • 2 Garlic Cloves, Minced
  • 3 Tbsp. Fresh Lime Juice
  • 1/4 Tsp Red Pepper Flakes
  • 3 Tbsp. Olive Oil
  • Salt & Pepper, to taste

Directions

  1. Mix jalapenos, garlic, lime juice, red pepper flakes, salt and pepper in a medium bowl
  2. Add the olive oil and whisk until well combined
  3. Place cucumber slices into the bowl with the jalapeno-lime mixture and stir until well combined
  4. Top cucumber salad with the chopped cilantro

This cilantro lime cucumber salad is light, crisp and delicious!

Ingredients

2 cucumbers, thinly sliced
4 tbsp fresh cilantro, chopped
1 jalapeño, seeded & diced
2 garlic cloves, minced
3 tbsp fresh lime juice
¼ tsp red pepper flakes
3 tbsp olive oil
salt & pepper, to taste

Directions

Mix jalapeños, garlic, lime juice, red pepper flakes, salt and pepper in a medium bowl.

Add the olive oil and whisk until well combined.

Place cucumber slices into the bowl with the jalapeño-lime mixture and stir until well combined.

Top cucumber salad with the chopped cilantro.

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Cheesy Shrimp Stuffed Potatoes

  • Prep: 10 Minutes
  • Cook: 1.5 Hours
  • Portions: 4
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Stuffed potato

Ingredients You'll Need

  • 4 Russet Potatoes
  • 150 Grams Shrimp
  • 1/4 Cup Sour Cream
  • 1/4 Cup Mozzarella Cheese, shredded
  • 1/4 Cup Gouda Cheese, shredded
  • 1 Tbsp. Butter
  • Curry Powder, to taste
  • Pepper, to taste

Directions

  1. Bake potatoes at 350F for 1 hour
  2. Let potatoes cool until you are able to handle them
  3. Cut potatoes in half and scoop insides into a bowl
  4. Add shrimp, cheese, butter, sour cream, curry powder, and salt until well mixed
  5. Stuff potato skins with potato cheese mixture
  6. Put back in the oven or grill for 15-20 minutes or until heated through

Cheesy Shrimp Stuffed Potatoes

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Crab Stuffed Mushroom Caps

  • Prep: 10 Mins
  • Cook: 42 Mins
  • Portions: 6
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Stuffed mushroom caps

Ingredients You'll Need

  • 20 Large Fresh Mushrooms, stems removed
  • 300 Grams Crab Leg & Claw Meat
  • 2 Garlic Cloves, Peeled & Minced
  • 1/2 Cup Parmesan Cheese, grated
  • 1 Small Onion, finely chopped
  • 3/4 Cup Bread Crumbs
  • 1/2 Cup Green Bell Pepper, chopped
  • 2 Tbsp. parsley, chopped
  • 2 Tbsp. Italian Seasoning
  • 1 1/2 Cup Butter, melted
  • 1/2 Cup Mozzarella Cheese, melted
  • Salt & Pepper, to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish
  2. Arrange mushroom caps hollow side down in the baking dish and par-bake for 12 mins to remove excess moisture
  3. In a medium bowl, mix together crab meat, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper
  4. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist
  5. Generously fill the mushroom caps with the crab mixture, sprinkle with mozzarella cheese and drizzle with remaining butter
  6. Bake in the preheated oven 30 minutes, or until lightly browned

Crab Stuffed Mushroom Caps

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Herb Roasted Potatoes

  • Prep: 10 Mins
  • Cook: 30 Mins
  • Portions: 4
  • Print
Roast potatoes ist5427759

Ingredients You'll Need

  • 2 Pounds Potatoes
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Parsley, chopped
  • 1 Garlic Clove, minced
  • 1 Tbsp. Rosemary, chopped
  • Salt & Pepper, to taste

Directions

  1. Preheat oven to 425 Degrees F
  2. Scrub potatoes and slice into cubes about 1" thick
  3. Toss potatoes in olive oil, garlic and seasonings
  4. Place potatoes on a parchment paper lined baking sheet
  5. Bake for 30-35 minutes, until browned & tender
  6. *Optional: Serve with sour cream & bacon

Easy, quick and delicious potatoes!

Ingredients

2 lbs Nugget Potatoes
2 tbsp Extra Virgin Olive Oil
1 tbsp Parsley, chopped
1 Garlic Clove, minced
1 tbsp Rosemary, chopped
Salt & Pepper, to taste

Directions

Preheat oven to 425 Degrees F

Scrub potatoes and slice into cubes about 1″ thick

Toss potatoes in olive oil, garlic and seasonings

Place potatoes on a parchment paper lined baking sheet

Bake for 30-35 minutes, until browned & tender

*Optional: Serve with sour cream & bacon

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