December 2024 Recipes of the Month

Roasted Brussels Sprouts with Apple and Cranberries

Ingredients

• 1-pound Brussels sprouts, trimmed and quartered
• 1 medium sweet apple (for example, gala or Fuji), cored and diced
• 1/2 cup dried cranberries
• 1/2 cup 100% apple or orange juice
• 2 teaspoons canola oil
• 1 teaspoon minced fresh tarragon
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup chopped toasted pecans*

Directions

1. Preheat oven to 375°F.
2. Combine Brussels sprouts, apples and cranberries in a large bowl. Set aside.
3. Blend apple or orange juice, oil, tarragon, salt and pepper in a small bowl.
4. Add Brussels sprouts mixture; toss until well coated.
5. Arrange the Brussels sprouts mixture in a 9-by-9-inch baking dish.
6.  Bake for 25-30 minutes until the Brussels sprouts are fork tender.
7. To serve, top with toasted pecans.

Whole Wheat Penne with Spinach and Gorgonzola

Ingredients

• 10 ounces of uncooked whole wheat penne pasta
• Olive oil cooking spray
• 1 medium yellow onion, diced (about 1-1/2 cup)
• 3 large cloves of garlic, minced
• 1/2 cup chicken broth
• 3 Roma tomatoes, chopped
• 1 (6-ounce) bag of fresh baby spinach
• 1/3 cup of fresh basil, chopped, or 1 teaspoon dried basil
• Salt and pepper to taste
• 2/3 cup crumbled Gorgonzola cheese
• 1/3 cup pine nuts (optional)

Directions

1. Cook pasta according to package directions, without salting the water.
2. While pasta is cooking, spray a large, non-stick frying pan with cooking spray. Heat over medium-high heat. Add onions and stir, cooking until slightly transparent, about 5 minutes. Add garlic, stir and cook for another minute. Add broth and let simmer for 3 minutes. Add tomatoes, toss and simmer for 2 minutes. Add spinach and basil, cook and stir for about 2 minutes, or until the leaves wilt. Remove from heat and add salt and pepper to taste.
3. Drain the pasta and add it to the spinach mixture. Thoroughly toss. Serve on a platter and top with Gorgonzola and pine nuts.