This simple, yet delicious, side dish comes together quickly so it is perfect for mid-week meals.  When lightly tossed with sesame oil, it pairs perfectly with Asian-inspired dishes like Seared Sesame Tuna with Mixed Greens. In addition, this flavorful dish goes well with everything from roasted chicken breasts to pan-seared pork chops.

We have included this recipe in December’s Family Favorites and Vegetarian menu plans.  Click here to get yours today!

Ingredients:

• 2 heads fresh broccoli, washed and florets removed (stalks and stems reserved for another use)
• or
• 2 12 oz. bags of frozen broccoli florets
• 2 T. water
• 3 cloves garlic, peeled and finely minced
• 2 T. olive oil, divided
• 1 t. crushed red pepper flakes (optional)
• 2 T. unsalted butter, divided
• 2 T. sesame oil
• salt and pepper, to taste

Directions:

Place fresh or frozen broccoli florets in a microwave-safe bowl with 2 tablespoons water. Microwave on high until crisp-tender. Cooking time will vary depending on individual microwaves, so test after 2 minutes and adjust cooking time accordingly. Do not overcook. Florets should be firm when finished.

Add one half of the chopped garlic to cold skillet with one tablespoon olive oil. Set heat to medium and add ½ teaspoon crushed red pepper flakes (if desired) and one tablespoon of butter.

Cook garlic over medium heat for approximately 1-2 minutes, stirring constantly. Increase heat to medium-high and add ½ broccoli florets to pan. Stir broccoli constantly while searing the florets.

Once blackened, remove the broccoli from the skillet and place in a large glass bowl. Cover and keep warm.

Repeat process with remaining garlic, olive oil, red pepper, butter and broccoli. 

When second batch of broccoli is finished, add it to the bowl with the original batch. Drizzle with sesame oil and toss to coat. Season with salt and pepper, to taste. Serve immediately.

This mushroom risotto recipe goes “old school” with its traditional “stand and stir” technique. This approach may take a bit more time, but the results are well worth the effort.

When making this recipe, don’t be tempted to substitute other forms of rice because they won’t deliver the coveted rich, creamy texture you’re after. Most groceries stores carry Arborio rice, or you can easily get it here. (aff)

The vegetarian version of this recipe is included in December’s Vegetarian Family Favorites Menu Plan.  Click here to get your copy!

Ingredients:

4 cups organic chicken or vegetable broth, heated
1 T. olive oil

3 T. unsalted butter, divided
3 cloves garlic, peeled and finely minced
½ medium onion, finely chopped
8 oz. baby Portobello mushrooms, cleaned and sliced
8 oz. white mushrooms, cleaned and sliced
1 cup Arborio rice
½ c. dry white wine
½ c. Parmesan cheese, freshly grated
2 sprigs fresh rosemary, stems removed, leaves very finely chopped
Salt and pepper, to taste 



Directions:

In a small saucepan, heat chicken or vegetable broth until hot.

Add olive oil, one tablespoon butter, and garlic to a cold saucepan. Turn heat to medium and sauté for approximately one minute, or until garlic becomes softened.

Add onion and sauté for 2 minutes before adding the sliced mushrooms. Cook mushrooms until they soften and release liquid, approximately 4 or 5 minutes. Remove from heat and season with salt and pepper, to taste. Transfer to a bowl and keep warm.

Return pan to heat and add remaining butter. Add Arborio rice and sauté until thoroughly coated, approximately 1-2 minutes. Add white wine and stir constantly until wine is completely absorbed.

Add one cup warm broth to pan and stir constantly until it is completely absorbed. Repeat with remaining broth, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency. This process should take approximately 25 – 30 minutes. (If you want a creamier texture, add more broth until you achieve the results you desire).

Remove from heat and stir in the freshly grated Parmesan cheese and fresh rosemary. Add mushroom mixture and stir until thoroughly combined. Season with salt and pepper to taste. Transfer to serving dish and sprinkle with additional fresh rosemary, if desired. Serve immediately.

Ingredients:
One loaf of baguette bread, sliced into ½ inches
5oz of honey goat cheese, softened
5 whole onions, sliced and caramelized (follow these instructions)
1 ¼ cup of spinach, chopped
10-12oz jar of artichokes, drained and chopped
½ teaspoon of Herbs de Provence
Pinch of salt (or as desired)
2 tablespoons of olive oil

Directions:

1.  In a medium pan heat olive oil over medium high heat. Add in spinach and artichokes, stir for a few minutes until spinach begins to wilt. Lower heat if necessary.
2. Add in salt and herbs de Provence, stir for 30 more seconds. Remove from heat, allow to cool slightly.
3. In this order, over the sliced baguette, you will add one teaspoon of cheese and spread it. Over the cheese you will add one teaspoon of spinach and artichoke mixture, gently distribute to cover the cheese and make it even. Finally, you will add one teaspoon of caramelized onion over the spinach mixture.
   Serve.

Makes 20-24

Green Bean Casserole is a holiday staple, but you typically see it mixed with creamed canned soups.  This recipe is from scratch, and adds a delicious crunchy topping that you’ll love!  We’ve included this terrific recipe in December’s Family Favorites Menu Plan.

Crunchy Onion Bites Ingredients

• 1/3 White Onion (thinly sliced & chopped)
• 2 Eggs
• ½ cup All-Purpose Flour
• 2 tbsp. Panko Bread Crumbs
• 1 tsp. Salt

Green Bean Casserole Ingredients

• 1 pkg. (16 oz.) Frozen Green Beans (thaw beforehand)
• 8 oz. Crimini Mushrooms
• 1/3 White Onion (thinly sliced)
• 1 large Garlic Clove (chopped)
• 2 tbsp. All-Purpose Flour
• 1 cup organic Vegetable Broth
• 1 cup Half & Half
• 3 tbsp. Butter
• 1 tsp. Paprika
• ¼ tsp. Nutmeg
• 1 tbsp. Salt

Instructions
1.  Preheat oven at 475 degrees F.  Spray a 9×13 pan with no-stick spray.

2.  Crunchy Onion Bites: Combine onion, flour, panko bread crumbs, salt, and eggs in small mixing bowl. Stir well. Spread onto aluminum foil-covered baking sheet (spray with nonstick cooking spray). Bake for approximately 20 minutes (turn halfway through). Remove and set aside.

3.  Add butter to stovetop pan on medium heat. Sauté onion and mushrooms for approximately 10 minutes (or until onion is translucent). Add garlic at the 6-minute mark.

4.  Add green beans to stovetop pan. Sauté for another 8 minutes.
5.  Add flour, nutmeg, paprika, and salt to pan. Stir. Add vegetable broth. Stir.
Turn heat to low and add half & half. Stir well. Continue to stir and heat on low for approximately 5 to 8 minutes.

6.  Pour mixture into casserole dish. Bake at 350 degrees F for 30 minutes.
7.  Smash the crunchy onion bites into small pieces. Add atop the green bean casserole dish at the 20-minute mark.
Remove and serve!