Sauteed Brussels Sprouts with Bacon & Onions
Fresh herbs, onion and bacon pair beautifully with Brussels sprouts. This vegetable loves the cool weather of fall and early winter. If you can find them still attached to the stalk, don't be intimidated--buy them, as they're likely more fresh. All you need to do is slice off each sprout with a paring knife. However you find them at the market, this is a delicious way to prepare them. Recipe adapted from The Art of Simple Food by Alice Waters.
Cornbread & Sausage Stuffing
Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Our delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. The stuffing is lower in sodium as well and so easy to make that it's sure to become a favorite side year-round.
Maple-Roasted Sweet Potatoes
Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.
Healthy Green Bean Casserole
Typical green bean casseroles bathe ingredients in a heavy cream sauce and top them with buttered breadcrumbs or cheese. Our healthier version saves about 160 calories and 12 grams of saturated fat compared to a traditional recipe.
Whole-Wheat Pie Crust
This nutty whole-wheat pie crust recipe is a perfect base for fruit pie fillings and quiches. Do not overmix the dough or the crust will become tough, and chill the dough for at least one hour to ensure flakiness.