Edible Omaha

Spicy Carrots, Parsnips and Sweet Potatoes

Yield: 4 servings 2 pounds sweet potatoes 6 medium parsnips, about 6 inches in length 6 medium carrots, about 6 inches in length 1 teaspoon kosher salt ½ teaspoon ground black pepper ½ teaspoon cayenne pepper ¼ cup plus 2 tablespoons extra-virgin olive oil Preheat oven to 400°. Line a baking sheet with parchment paper … Read moreSpicy Carrots, Parsnips and Sweet Potatoes

Turkey and Apple Sandwich with Spicy Mustard

Yield: 1 serving 1 tablespoon butter, softened 2 slices whole-grain bread 2 tablespoons spicy whole-grain mustard 2 thin slices of Granny Smith apple 2 slices leftover heritage turkey, white meat only 3 ounces Brie cheese (can substitute Camembert or Swiss) Butter one side of each slice of bread and spread the other side with whole-grain … Read moreTurkey and Apple Sandwich with Spicy Mustard

APPLE SLAW WITH POPPY SEED DRESSING

Serving: 6 Slaw: 5 cups chopped green cabbage ½ cup shredded carrots ½ cup shredded purple cabbage 1Fujiapple, finely chopped 1 Granny Smith apple, chopped Dressing: 3 tablespoons apple cider vinegar ¼ cup extra-virgin olive oil ¼ cup honey 2 tablespoons poppy seeds 1 teaspoon ground mustard ½ teaspoon salt ⅛ teaspoon pepper ½ lemon … Read moreAPPLE SLAW WITH POPPY SEED DRESSING

CRANBERRY APPLE MUFFINS

Serving: 12 muffins 2 cups peeled, cored and chopped apples ¼ cup granulated sugar 2 tablespoons vegetable oil 1 egg 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon 1 cup fresh or frozen cranberries ½ cup chopped walnuts Preheat oven to 350°. Line muffin tin … Read moreCRANBERRY APPLE MUFFINS

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