For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Turkey and Wild Rice Salad Prep time 10 mins Cook time 60 mins Total time 1 hour 10 mins Because I can’t stand to see good food go to waste, I try to find ways to use up all the odds and ends in our refrigerator before going back to the grocery store to shop for another week of meals. (You know I’m obsessed with weekly menu planning!). After our Thanksgiving feast, I find that we’re eager to finish up the sweet potato pie, cornbread stuffing and other flavorful side dishes, but the roast turkey and cranberry sauce sometimes languish at the back of the refrigerator. Last year I invented this salad that can help you give new life to some of those leftovers. Author: Aviva Goldfarb Recipe type: Salad Ingredients 1 cup wild rice blend, such as Lundberg’s 1 cup cooked turkey breast, chopped 1 cup sliced celery (about 2 stalks) ? – ? cup scallions, green parts only, thinly sliced, to taste ? cup dried cranberries or ? – ? cup cranberry sauce, to taste ? cup light balsamic vinaigrette dressing [...]]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Baked Risotto with Spinach and Cremini Mushrooms Prep time 30 mins Cook time 30 mins Total time 1 hour Perfect risotto without having to stir it for 30 minutes straight! This is a wonderful version, adapted from my friend Debbie Lehrich’s recipe. Even my husband, who doesn’t normally like risotto much, had three helpings! Try this as a vegetarian main dish for Thanksgiving. Author: Aviva Goldfarb Recipe type: Main Dish Cuisine: Thanksgiving Serves: 4 Ingredients 2 Tbsp. extra virgin olive oil 1 yellow onion, finely chopped (about 1 cup) 1½ cups Arborio rice 6 oz. baby spinach 24 oz. reduced-sodium chicken or vegetable broth 8 oz. sliced cremini or baby bella mushrooms ¼ tsp. salt-free lemon pepper seasoning 1 cup shredded or grated Parmesan cheese, plus extra for serving 1 Tbsp. sherry, (optional but great) Instructions Preheat the oven to 400 degrees. Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat. Add the onions and cook them for about 5 minutes or until they are tender. Add the rice and stir to coat it. Stir in the spinach, [...]]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. French Cassoulet with White Beans and Sausage Prep time 5 mins Cook time 25 mins Total time 30 mins Cassoulet is a French bean stew that is usually made with meat, tomatoes and spices. This version is amazing because it’s so quick, yet tastes like it’s been stewing for hours! This recipe could also be a great vegetarian main dish for Thanksgiving or any family meal. Author: Aviva Goldfarb Recipe type: Main Dish Cuisine: Thanksgiving Serves: 6 Ingredients 3 Tbsp. extra virgin olive oil 14 oz. Gimme Lean (meatless) sausage or 1 lb. uncooked pork or turkey sausage (use wheat/gluten-free if needed) 1 yellow onion, diced 1 tsp. minced garlic, (about 2 cloves) ½ tsp. dried oregano ½ tsp. dried basil ¼ cup bread crumbs or panko (Japanese bread crumbs) 15 oz. diced tomatoes, with their liquid 15 – 19 oz. canned cannellini or white kidney beans, drained and rinsed Instructions Preheat the oven to 400 degrees. In a large Dutch oven or oven-safe deep skillet, heat 2 Tbsp. oil over medium heat. Add the sausage (if you are using meat sausage, remove [...]]]>