Fondant Potatoes
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 6 large, red-skinned or Yukon gold potatoes, peeled (see Chef Note) 2 tablespoons O&V Roasted Garlic Oil
Holiday Goat Cheese Appetizer Truffles
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 4 oz cream cheese (at room temperature) 6 oz plain goat cheese (at room temperature) 1 teaspoon O&V
Five-Minute Pumpkin Parfait
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 1 can (15 oz) pumpkin puree or sweet potato puree 1 ¼ cup Greek yogurt 4 tablespoons mascarpone
Moroccan Fall Veggie Tagine
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 4 tablespoons O&V Roasted Garlic Oil or Moroccan Spice Oil * 1 medium yellow onion, diced 6-8 cloves
Spicy Corn Salad
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 16 oz frozen corn (3 – 3½ cups) 1 cup yellow and green bell peppers, diced ½ cup
Zesty Roasted Cauliflower
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 1 head cauliflower, cored and cut into bite sized pieces 4 tablespoons O&V Tuscan Herb EVOO * 8
Harissa Orange Sauce
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 7-8 dried arbol chilies 6 oz jarred roasted red peppers 2 tablespoons tomato paste 6 large cloves garlic 2 teaspoons
Pesto Tuna & Bean Salad
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 2 cans drained tuna 1 can drained and rinsed chick peas or white beans (cannellini or great
Healthy Granola Bars
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 1¼ cup pitted medjool dates 1 teaspoon O&V Melipone Vanilla * ¼ cup Runamok Maple Syrup or Runamok
Cowboy Caviar – Bean Salad
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 1 can (14 oz) black-eyed peas, drained and rinsed 1 can (14 oz) black beans, drained and