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!
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered
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.
The Norton Shores Police Department is reporting three reports of stolen snowblowers this week.
About a dozen people were displaced.
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