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We love this recipe, passed down from my mother-in-law because it gets our day off to a powerful start! It’s quick and easy to assemble, high protein, high fiber and delicious.
Notes: To double, make in lasagna pan; use 5 eggs, not 6. This recipe is quite flexible – we’ve used almond milk, added 1/4 c. flax seed, and substituted 1 c. chunky applesauce for 1 c. milk, and it’s delicious with any or all of those modifications.
This recipe reminds me of my New England roots and I love the amazement people have when they discover how simple this delicious, four-ingredient cocktail sauce is to make.
Notes: We use Heinz ketchup in our house, but use what you like; for the horseradish, if you are afraid of heat, go lighter…if you like to tear up a bit, go heavier.
This recipe is a holiday favorite of mine because it’s easy, it boasts beautiful holiday colors and it’s served best with a grilled brie cheese sandwich.
For the roasted tomatoes:
For the caramelized onions:
It doesn’t quite feel like the holidays until I help my mom put together this salad. The house is immediately filled with the sweet smell of candied pecans on the stovetop, and I look forward to the first flavorful bite every year.
This recipe is special to me because it’s passed down from my grandmother, whose favorite food group was famously butter, and who taught my sisters and me how to make these cookies with love. She is no longer with us, but my family keeps her tradition (and love of butter) alive by making these cookies together every single Christmas.
Notes: Since the cookie dough itself is a bit labor intensive, we usually top with store-bought frosting (1 jar each mixed with red and green food coloring) and festive sprinkles.
I love these cookies because they are so unique—from the nutty, honey flavor to the dense chewy texture—the Swiss know how to do it right!
Our family loves these cupcakes because they are easy to make, easily tailored to your preference for sweet or tangy, and absolutely delicious!
This is my go-to drink for a hard day or an unexpected joyful moment with family and friends. It’s multi-purpose utility makes it a must-have from an elegant dinner table to an off-road campsite. You will be hard pressed not to find a reason to raise a glass full of this glorious nectar, but limit yourself to only two as the power of its punch will drop you to your knees.
I love this recipe because it’s simple, takes no more than 20 minutes, and it reminds me of time spent with family. Plus, it’s incredibly versatile – it can be mixed with bourbon for a holiday evening treat or consumed by itself the next morning for a heavy breakfast before a day of spending time with loved ones.
My family loves this post-dinner treat over the holidays! It’s a delicious way to keep the holiday festivities going strong.
This hearty western Colorado dish is a holiday crowd-pleaser in our family, with locally sourced ingredients that come together beautifully to create rich, savory flavors. We love to pair with a full-bodied red wine like the Colterris Coloradeaux.
Notes: Served best on a bed of baby arugula with a side of lightly steamed asparagus.
Food is the way my family connected with our Palestinian heritage. My Umto (paternal aunt) is the family’s rock and masterful chef. Maqlooba is a traditional Palestinian dish which consists of spiced meat, rice and vegetables cooked in a pot which is flipped upside-down when served, hence the name maqlooba which translates from Arabic to “upside-down.”
Chicken and Broth:
Layer Ingredients in Large Pot:
*Rice should be completely covered with broth. Add plain chicken broth if needed.
Optional: Serve with cucumber yogurt or Arabic salad
This is a recipe my mom has made for years. In fact, I can’t recall a Thanksgiving without it. Even this year, when my family hosted Thanksgiving, my mom made it for the feast. While most people enjoy sweet potatoes with marshmallow topping, this is my family’s less traditional alternative.
Notes: Dish may be prepared ahead; in this case, cover and refrigerate until time to bake.