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1 medium head green cabbage (about 2 1/2 pounds)
1/4 cup unsalted butter
1 medium onion diced small
2 medium carrots, cut into 1/2-inch dice
1/2 cup diced red bell pepper
1/4 cup diced organic rainbow carrot (optional)
2 large russet or Idaho potatoes, peeled and cut into 1-inch cubes
2 cups chicken stock
2 Tbsps. chopped garlic
2 Tbsps. chopped shallot
1 Tbsp. salt
1 Tbsp. red pepper flakes
1 Tbsp. chopped fresh cilantro ( optional)
1 Tbsp. chopped fresh parsley (optional)
Cut cabbage into quarters. Cut off and discard core from each quarter. Slice cabbage into 1/2-inch wide strips; set aside.
In a large skillet melt butter over medium heat. Add the onion, carrot, bell pepper, and, if desired, rainbow carrot. Cook about 5 minutes or until soft, stirring often. Stir in cabbage and potato. Stir in chicken stock, garlic, shallot, salt, and red pepper flakes.
Bring to a boil; reduce heat to medium-low. Cover and simmer about 20 minutes or until potato is tender and most of the liquid is gone. Transfer cabbage mixture to a serving dish and, if desired, sprinkle with the cilantro and/or parsley.
Recipe from Delish.com
Festive Holiday Broccoli-and-Cauliflower Gratin
32 ounces fresh broccoli and cauliflower flowerets
1 1/2 cups mayonnaise
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup shredded Parmesan cheese
4 green onions, sliced
2 Tbsps. Dijon mustard
1/4 tsp. ground red pepper
3 Tbsps. Italian-seasoned breadcrumbs
Arrange flowerets in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes or until crisp-tender. Drain well. Arrange flowerets in a lightly greased 2-quart baking dish. Stir together mayonnaise and next 5 ingredients. Spoon over flowerets. Sprinkle with breadcrumbs. Bake at 350° for 20 to 25 minutes or until golden.
Recipe from SouthernLiving.com
Simple Leafy Green Salad with Pears
1 Tbsp. honey
1/2 cup bottled olive oil-and-vinegar dressing
8 cups torn lettuce
2 Anjou pears, sliced
1 3.5 oz. package roasted glazed pecan pieces
Stir honey into olive oil-and-vinegar dressing. Place torn lettuce and sliced pears in a bowl. Drizzle with dressing, and sprinkle with roasted glazed pecan pieces.
Recipe from SouthernLiving.com
Roasted Root Vegetable Salad
3 cups (3/4-inch) cubed peeled butternut squash
1 onion, quartered
4 parsnips, peeled, halved lengthwise, and cut into 1-inch pieces
4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
2 medium turnips, cut into thin wedges
5 Tbsps. olive oil, divided
1 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
2 Tbsps. white wine vinegar
2 tsps. Dijon mustard
1 1/2 tsps. honey
1 garlic clove, minced
2 Tbsps. fresh flat-leaf parsley leaves
Preheat oven to 425°. Combine first 5 ingredients in a large bowl; add 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan. Bake at 425° for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tablespoons oil, stirring constantly with a whisk. Add roasted vegetables; toss to coat. Sprinkle with parsley.
Make-ahead tip: Roast the veggies several hours ahead; toss with vinaigrette about an hour before the party. Serve at room temperature.
Recipe from CookingLight.com