mashed sweet potatoes

A quick and easy side dish. Makes 4 sides but is easily doubled.

• 2 large sweet potatoes

• 1 tbs butter/similar per potato

• milk, half and half, or vanilla coffee creamer (seriously) to taste

• cinnamon and nutmeg to taste

Wash the potatoes. Wrap each one in a damp paper towel - it doesn’t have to be covered entirely. Microwave for 5 minutes (for 2 potatoes, 6 minutes for 3 potatoes, etc.) Allow to cool slightly before handling.

Cut each potato in half, and scoop out the filling into a saucepan over low heat.

Using a potato masher or whisk, break up the potatoes and add 1 tbs butter per potato. Once the potatoes are smooth, add a splash of liquid of your choice and the spices. Add more butter if desired. Continue to stir until desired texture is reached.

If you want to make in advance and reheat, I would do it over low heat and add some liquid to thin them out.

carrot cake

A much-requested dessert in my house. Worth the work.

Dry ingredients:

• 2 cups all-purpose flour

• 2 tsp baking soda

• 1 tsp salt

• 1 1/2 tsp ground cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp ground ginger

• 1 tsp baking powder if subbing applesauce for eggs

Wet ingredients:

• 1 cup vegetable/canola oil

• 1/4 cup cinnamon applesauce

• 1 1/2 cups light brown sugar

• 1/2 cup white sugar

• 3/4 tbs vanilla extract

• 4 large eggs (or 1 cup applesauce for vegan)

• 3 cups peeled/finely grated carrots

To finish:

• Cream cheese frosting (1 tub) or homemade below

• optional: candied pecans, chopped

Preheat the oven to 350º. Grease and flour your bundt pan (I like the Pam with flour for baking).

Combine all dry ingredients. I like to use a whisk so there are no clumps.

In a large bowl, combine all wet ingredients. Add the eggs one at a time and mix well after each (if using applesauce, add very gradually and mix well.) Add the carrots last. Add the dry ingredients to the wet ingredients in thirds, mixing well after each addition.

Pour into bundt pan and bake for 35-40 minutes or until a knife inserted in the middle comes out clean. Cake will require an additional 5-10 minutes if vegan. Invert onto a plate to finish cooling, and frost once cake is cool to the touch.

Homemade frosting:

• 4.5 ounces cream cheese, at room temperature

• 6 tbs butter, at room temperature

• 1 1/2 tsp vanilla

• 3 cups sifted confectioner’s sugar

Beat together cream cheese, butter, and vanilla until light and fluffy; slowly add sugar.

Sprinkle with candied pecans to finish.

deviled eggs

One of my all-time favorite foods. Yes, I know how weird that is. Makes 12 halves (6 eggs), but can be easily doubled.

• 6 eggs

• 1/4 cup mayo

• 1 tbs white vinegar

• 1 tsp dijon or yellow mustard

• dash salt and pepper

• paprika for garnish

Hard boil the eggs: Place them in a large pot in a single layer, and cover with water so that there is 1 1/2 inches of water above the eggs. Heat on high and once the water boils, turn heat to low and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then immediately place the eggs in a bowl of ice water.

Once the eggs are cool, peel them and rinse under cool water to remove any shell pieces. Slice them in half lengthwise, and pop the yolks into a small bowl. Place the whites in a paper towel-lined container.

Combine the yolks with all other ingredients except the paprika. You can use a fork, a whisk, or a potato masher to get them smooth. Spoon into the whites, or scoop the filling into a plastic bag and cut the corner to create a piping bag if you’re feeling fancy. Garnish with paprika and serve cold.

sun-dried tomato "alfredo" pasta

Feels heavy like an alfredo without the guilt. Serves 4-6.

• 1 pound pasta - I like elbows, rotini, ziti etc. because they hold the sauce better.

• 2 cups canned white beans

• 1 cup reserved pasta water

• 1/8 cup sundried tomatoes

• 2 tbs lemon juice

• 2 cloves garlic

• salt, black pepper, red pepper to taste

Cook pasta according to package directions. Reserve 1 cup cooking water.

Combine all ingredients in food processor/blender. Add more water if needed and adjust seasonings to taste.

one pot veggie pasta

I tried this with turkey sausage added, but it’s better with just veggies. Serves 4-6 - easily halved.

• 1 pound linguine/spaghetti/fettucine

• 1 pint cherry tomatoes, sliced in half lengthwise

• 3 handfuls baby spinach

• 1 small onion, diced

• 4 cloves minced garlic

• 4 tbs olive oil

• 1 tsp red pepper flakes

• 1/2 tsp salt

• 8 cups low-sodium chicken stock, vegetable broth, or water

• parmesan cheese and fresh basil to serve

In a large deep pan, place the tomatoes, spinach, onions, garlic, and basil. Add the pasta - I like to break the uncooked noodles in half so they all fit in the pot, plus it’s easier to eat.

Add the water/stock and bring to a boil. Cook for 8-10 minutes over medium heat, stirring occasionally.

Once the liquid is nearly evaporated, remove the pan from heat and serve with parmesan and fresh basil.