Cranberry Vinaigrette, Roasted Broccoli With Dried Cranberries And Pine Nuts, Stove Top Cranberry Sweet Potatoes

PHILLIS CAREY’S RECIPES OF THE WEEK

Phyllis is my favorite instructor at Great News Cooing School where I take an occasional class.  Her recipes are not the laboring type yet very tasty.  Enjoy!

November 24, 2013

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CRANBERRY VINAIGRETTE

Makes 1 cup.
3 T. red wine vinegar
2 T. honey
2 T. water
2 tsp. Dijon mustard
1/4 cup fresh cranberries 1 T. minced shallots
1/2 tsp. salt
1/2 tsp. freshly ground pepper 1/3 cup olive oil
Combine the vinegar, honey, water, mustard, cranberries, shallots, salt and pepper with the olive oil in a blender or food processor; puree until smooth. Refrigerate up to 3 days. Toss with lettuce or spinach and add nuts, fruit and/or cheese to your salad.

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ROASTED BROCCOLI WITH DRIED CRANBERRIES AND PINE NUTS

Serves 4.
1 lb. bag broccoli florets Salt and pepper to taste 3 T. olive oil, divided use 2 cloves garlic, sliced 1/4 cup pine nuts
1/3 cup dried cranberries
1. Preheat oven to 400 degrees. Cut broccoli into small bit-size florets and toss with 1 T. olive oil and season with salt and pepper. Spread out on a parchment- lined baking sheet and roast for 15 to 20 minutes or until tender and browned.
2. Meanwhile, heat remaining 2 T. olive oil in a medium nonstick skillet over medium heat. Add the sliced garlic and pine nuts and cook until both are lightly brown, about 3 minutes. Add the dried cranberries and let rest until time to serve.
3. When broccoli is done, reheat the pine nut mixture and toss with broccoli; season with salt and pepper again and serve immediately.

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STOVE TOP CRANBERRY SWEET POTATOES

Serves 6 to 8.
3 T. unsalted butter or olive oil
2 1/2 lb. orange-fleshed sweet potatoes, peeled and cut into 1 inch slices 1/2 cup dark brown sugar
1/2 cup real maple syrup
1 cup dried cranberries
1 cup fresh orange juice
1/2 tsp. salt
1/2 tsp. pepper
Melt butter or heat oil in a deep large nonstick or regular skillet over medium heat. Add all the ingredients in the order listed. When liquid comes to a boil, lower heat to simmer. Cover and cook for about 40 minutes or until yams are tender.