A cross between spoon bread and tamale pie. this flavorful, colorful side dish is a real crowd-pleaser. 

Oven: 350 degrees F.
Time: about 1 hour
Pan: 13x9x2 glass baking dish
Servings: 8-12

Make the Light Moist Cornbread recipe adding the extra sharp cheddar cheese. 

Ingredients:
2 c. frozen corn kernels, thawed and drained
2 c. packed coarsely grated hot pepper Monterey Jack cheese (8 oz. pkg)
1 med. red bell pepper chopped]
1 Anaheim chili chopped
1/2 c. chopped green onions
1 3/4c. buttermilk
1 can enchilada sauce
4 large eggs
1/2 tsp. salt.

This recipe comes from Ina Garten on Food Network. It makes 8-10 servings and is great as leftovers. You could use vegetable stock instead of chicken stock for those in your family that are vegans. I usually bake the stuffing in a casserole dish in the oven instead of stuffing the bird, but I put both options in the directions. This is also great with ham or as a side with pork, the apples are a nice addition with the meat.

Ingredients:

• 16 cups of inch bread cubes (what ever you like)
• 1/2 of a stick of butter (56g)
• 2 cups diced yellow onions (2 large onions)
• 2 cups diced celery (3 large stalks)
• 2 Granny Smith apples (unpeeled cored and diced)
• 2 T. fresh parsley or (1 T. dried)
• 1 1/2 tsp fresh finely chopped rosemary (1/2 tsp. chopped dried rosemary)
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 cup chicken stock
• 1/2 cup sliced blanched almonds optional

Directions:

1. Preheat oven to 300 degrees F.
2. Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes. Until dry and golden 
3. In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
4. Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
5. Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.
6. I baked in a casserole dish I used more stock (about 2 1/2 - 3 cups in total). I kept adding half a cup at time until bread crumbs were soft but not mushy. Bake at 350. I cover it with foil for the first 30 mins to hold in the heat to avoid a mushy middle, then take the foil off and do another 10 mins to crisp up the top. 

This recipe serves 10 as a side dish, but you can cut it in half.  Can be served at room temperature or warm slightly as a side dish. You can change the roasted vegetables if you like and alter the seasonings. The directions for roasting the vegetables are in the oven, but I used the air fryer and it worked  great. 

Day 1:
The day before rinse the berries under cold running water. Then soak the  one cup kamut berries overnight add enough water to cover them by 2 inches.

Day 2:
Instant Pot: 

• Combine 1 cup soaked kamut with 2 1/2 cups water or veggie broth.
• Bring to high pressure, and cook for 12 minutes.
• Let the pressure come down naturally, drain off any leftover liquid and set aside.

Recipe:
1 cup kamut berries - soak overnight
1 head cauliflower, trimmed and broken into small florets (1 1/2 #)
1 small butternut squash, peeled seeded & cut into 3/4 inch cubes (1 1/2 #)
1/4 c. plus 3 T. olive oil
2 small red onions sliced
4 shallots or onions, sliced
1 tsp. brown mustard seeds
3/4 tsp. curry powder
Pinch cayenne pepper
2 T. sherry or wine vinegar
 Juice of one lemon
1/2 c. packed fresh flat-leaf parsley leaves
1/2 c. silvered almonds, toasted

Directions:

1. Preheat oven to 400 degrees (or use your Air Fryer)
2. Place the cauliflower and squash on two separate rimmed baking sheets; drizzle each with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Transfer to oven and roast until golden and slightly crisp, about 15 minutes for cauliflower and 30 minutes for squash.
3. Heat the remaining 3 tablespoons olive in a large saucepan over medium-low heat. Add onions and shallots. Season with salt and pepper. Cook, stirring occasionally, until soft and golden, but not browned about 15 minutes.
4. Increase heat to medium-high and add mustard seeds, curry powder, cumin, and cayenne pepper. continue cooking until fragrant, about 1 minute. Add sherry vinegar, stirring from the bottom of the pan to de-glaze and cook 2 minutes more. 
5. Remove from heat and add to bowl with the kamut berries along with the lemon juice, stir to combine. Add the cauliflower and squash, toss to combine. Just before serving, add the parsley leaves and almonds. Toss to combine. Season with salt and pepper.
6. Serve warm or at room temperature.

Looking for a nice side dish or maybe a light lunch this is the perfect dish. Here in Arkansas lettuce does not grow well in the garden so I have to get creative for my lunches. Making up a batch of Millet as a base for lots of fresh vegetables or even dried fruit and nuts like this recipe is a nice change from a salad.




Cook Time: 20 minutes
Servings: 4

Ingredients:

• 1 cup millet
• 1 3/4 cup water
  
• 1/4 cup dried apricots (about 8) roughly chopped
• 1/4 cup shelled pistachios roughly chopped
• 1 lemon zest and juice
• 1 1/2 Tablespoons olive oil
• 1/2 cup fresh parsley chopped
• salt and pepper to taste

Instructions:

• Place the millet and water in the Instant Pot and close the lid. Using the pressure cooker function on high, set the timer for 10 minutes.
  
• Allow the pressure to release naturally.
• Once the pressure has released, remove the lid. Add the remaining ingredients to the cooked millet. Stir everything together to combine. Taste and adjust the seasonings, as needed. Enjoy!

Notes
Don't forget to zest the lemon before squeezing the juice. If you don't have an Instant Pot or other pressure cooker, prepare the millet in a medium pot according to the package directions. Then follow the rest of the recipe and add in the remaining ingredients.

Recipe By:
Author Amy Katz

The instant pot is the perfect appliance to make a risotto, there's no standing at the stove top for 30 minutes stirring. This recipe can be also used for rice or even a cooked wheat berry. You may have to adjust the timing due to the absorption of the grain used. I  never attempted to make risotto before getting my Instant Pot, it's an easy side dish that everyone loves.

This recipe is for a 6 quart Instant Pot, so if you have a smaller one like I do half all the ingredients. I find 1/3 to 1/2 cup of  raw barley is about perfect for a single serving size.

Serves: 4 good sized servings

Ingredients:

• 3 tsp oil, divided
• 1/2 white onion chopped
• 4 cloves of garlic chopped
• 8 oz sliced mushrooms , white, cremini, portabella or mixed, 8 to 10 oz
• 1/2 tsp salt , divided (use less if using salted broth)
• 1/2 tsp dried thyme
• 1/2 tsp tarragon or rosemary
• 1/2 tsp poultry seasoning or add some thyme, sage, rosemary and onion powder
• a generous dash of black pepper
• 1 cup pearled barley or arborio rice or brown rice
• 2 1/4 cup water or veggie broth or chicken stock
• 1-2 cups baby spinach
• butter, Parmesan cheese, a handful of chopped parsley for garnish

Instructions:

1. Put the Instant Pot on saute. Once hot, add 2 tsp oil. Add onion, garlic and a good pinch of salt and mix and cook for 1-2 mins.
2. Add the mushrooms and mix in. Continue to cook for 3 to 4 mins. Add 2 tbsp water or white wine to deglaze in between.
3. Add the herbs and black pepper and mix in.  Add barley and 1 tsp oil and mix in well to coat. You can continue to roast for 1-2 mins here.
4. Add water or broth and salt. Mix well. Cancel saute, close the lid, and Pressure cook for 20 mins (Manual High).
5. Once the pot has finished the cooking time, press cancel so it does not stay on Keep warm.  I just let the pressure drop naturally it takes about 10 minutes. Let it sit longer with the barley it takes a while to become soft.
6. Open the lid, give it a good mix. Taste and adjust salt and flavor if needed. Add in the spinach and mix in. Let sit for a minute. (If using hearty greens, add them earlier).
7. Add some butter/extra virgin olive oil (about a tbsp). (For a creamier risotto, add 1/4 cup non dairy cream and mix in and bring to a gentle boil on saute.)
8. Serve garnished with parsley or scallions and a good dash of black pepper.

Recipe Notes
For variation:  Add 1/4 cup dry white wine after adding the herbs.

• Toast the grain before adding broth. The pan is hot enough and this takes just a minute or 2.
• Caramelized onion and browned mushrooms add a deep flavor. Cook them long enough. 
• The risotto can easily be made without oil by roasting in a bit of broth. 
• Don’t like mushrooms?, use more onion, zucchini, cauliflower, broccolini etc and add more poultry seasoning.

Making oven fries is not rocket science, but great oven fries are a thing of beauty. I saw this recipe on American's Test Kitchen and gave it a try, these are the BEST oven fries you will ever make. Creamy on the inside and crunchy on the outside without all the grease.

The recipe calls for 2 pounds of potatoes, that is way to much for two people for lunch or dinner. So I will give you what I came up with for two and you can adjust the recipe as you need for your family.

Oven: 425 degrees
Bake: 20 - 40 minutes depending on size and amount of fries

Ingredients
1 large potato (any type will do)
1 T. cornstarch
1/4 c. water
Note: This amount of cornstarch and water will also work for 2 potatoes.
Recipe uses 3T cornstarch for 2 pounds of potatoes

For most of us this is a new type of salad, but it's great in the summer when the tomatoes are in season and perfect for those watching our waistlines. This recipe comes from America's Test Kitchen, they suggest to serve it on a crisp romaine lettuce leaf with a wedge of lemon and pita bread.

Recipe:
3 medium round tomatoes, cored and cut into bite sized pieces about 1/2 inch in size
1/2 c. medium - grind bulgur (any cooked grain will do) ...ideas
1/4 c. lemon juice (about 2 lemons)
6 T. extra-virgin olive oil
1/8 tsp. cayenne pepper
1 1/2 c. chopped fresh parsley
 1/2 c. chopped fresh mint
2 scallions, sliced thin

NOTE:
If your bulgur is not medium grind you may have to pour boiling water over it to soften it up. I also like this recipe with other cooked grains like barley, or  wheat.

In my last years Newsletter April 2017, I talk about preserving lemons. This recipe is a perfect use for those preserved lemons. Rinse off the preserved lemon and use a small amount for the dressing, do not add salt to the dressing, since the preserved lemons have salt.

• Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 3 to 4 minutes. Drain.
  
• In a large sauté pan, melt the butter over medium heat. Cook until the butter begins to turn lightly brown and smells nutty, 8 to 10 minutes. Add the garlic and sage, and cook until fragrant, 1 to 2 minutes.
• Add the drained gnocchi to the pan and sauté until well coated in butter, garlic and sage. Season with salt and freshly ground black pepper, and garnish with Parmesan. Serve immediately.
  

Source:
Cooking light

This is a favorite baked bean recipe, it's got lots of texture with just a hint of heat to balance the smoky and sweet flavors. I do this recipe in the crock pot but you could do it on the stove or in a cast iron pot in the oven.

Servings 8

Ingredients:
3 1/2 cups (1 lb. 7 oz) Great Northern white beans  Organic Beans...Co-Op
1 smoked ham hock (about 4 oz.) -- sometimes I use diced ham
2 c. finely chopped onion
1 1/4 c. purchased tomato based barbecue sauce ...any style you like
1 (12 oz.) jar of tomato based hot salsa..or make your own ...recipe
1/3 c. brown sugar
1/4 c. Dijon mustard
12/4 c. molasses

Directions:

• Place the white beans in the crock pot or large pot. Cover the beans with cold water and let sit over night. Drain the water in the morning, and again cover the beans with cold water. Add the smoked ham hock to the pot and bring to a boil. Reduce the heat to a low simmer and cook until the beans are tender, stirring occasionally. Make sure the beans are tender before you add the tomato based ingredients.
• Once the beans are tender, remove the ham hock and set aside to cool. Drain the beans reserving about 1 1/2 cups of bean cooking liquid.
• Combine with the cooked beans, chopped onion, barbecue sauce, hot salsa, brown sugar, Dijon mustard, and molasses. Pick the meat off the ham hock and add to the beans. Add the bean cooking liquid as needed if the beans are to thick.
• Cover the beans in the crock pot, on the stove or in oven and bake until the mixture if very thick. You will need to stir occasionally .

This can be made the day before and reheat on low.

Cauliflower can be a bit boring, this recipe from Taste of Home really makes this vegetable shine.








Time: 30 min.
YIELD: 8 servings
Ingredients

• 1 large head cauliflower, broken into 1-inch florets (about 9 cups)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt
• 2 garlic cloves, minced
• 2 tablespoons minced fresh parsley

Directions

• 1. Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10 minutes.
• 2. Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley. Yield: 8 servings.

Nutritional Facts3/4 cup equals 58 calories, 4 g fat (trace saturated fat), 0 cholesterol, 254 mg sodium, 6 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.