Put a healthy twist on holiday indulgence
Get tips from the Spartan Culinary Classroom
Published : Friday, 21 Dec 2012, 12:48 PM EST
GRAND RAPIDS, Mich. (WOOD) - The holidays aren't just about gift giving and eating delicious foods, though we love to do both! The festive season is also filled with lots of parties and big family feasts. Jordan joined Spartan Chef Amy Sherman and Dietician Allison Reed inside the Spartan Culinary Classroom for some lessons in putting a healthy twist on some traditional holiday meals. Check out these tasty and good for you recipes that will wow your family and guests!
Roasted Potatoes
6 large shallots, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Preheat oven to 400°F with rack in lowest position. Toss shallots with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly. Roast, stirring occasionally, until shallots are golden, about 30 minutes. Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then add to shallots. Sprinkle with the fresh herbs. Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
1 2# butternut squash, peeled and cubed
1 TBLS olive oil
1 head chicory lettuce (or other bitter green)
1 honey crisp apple
1/2 cup hazelnuts, roasted and chopped
1/2 cup dried cranberries
2 cups balsamic vinegar
3 TBLS extra virgin olive oil
1 small shallot, minced
salt and pepper
Preheat oven to 450 degrees. Toss the squash with the olive oil and season with salt and pepper. Spread out onto a sheet tray. Bake in the oven for 15 minutes, then stir and flip over. Cook for another 15 minutes or until soft and getting nice and brown. Remove from the oven and let cool. Meanwhile, place the balsamic vinegar into a saucepan and reduce down over medium heat until you have about 2-3 TBLS left. The vinegar should be thick like honey. Whisk the vinegar, oil, shallot and salt and pepper together. Chop the chicory and slice the apple. Toss all of the ingredients together and drizzle with the dressing.
4 red peppers
4 yellow or orange peppers
1 TBLS olive oil
1 tsp balsamic vinegar
1 TBLS capers, chopped
2 TBLS fresh basil
2 TBLS fresh parsley
salt and pepper
You can use either a grill or a gas stove to burn the peppers. Place the peppers directly over the flame and char all over until the pepper skin is black and blistery. Place the peppers in a bowl and cover with plastic wrap. Let the peppers steam, then cool. Peel the peppers, running under water if needed. Cut the peppers into large chunks.
Toss the peppers with the oil, vinegar, capers, basil, parsley and salt and pepper. Spread the peppers out on a platter and serve warm.
You you're headed to a campground for the holiday weekend, make a pit stop at …
Email This
PrintThis
View Story on a Single Page