Festive Candied Rosemary Nuts


Festive Candied Nuts
Ingredients
pecans (1 big handful)
hazelnuts (1 handful)  
walnuts ( 1 handful)
2-3 tablespoons earth balance butter
1/3 cup maple syrup or agave
1 teaspoon chopped fresh rosemary
Sea salt flakes
Method Preheat EOS to 350. Add variety of nuts in bottom of skillet - roast nuts until golden and smelling delicious, around 12 minutes. Add butter, maple syrup chopped rosemary and salt. Stir until all the nuts are covered. Serve – add to a salad or great holiday snack.




 

Slaw Winter Salad with Basil Orange Dressing



Slaw Winter Salad with Basil Orange Dressing
Ingredients
1/2 head of red cabbage cone #4
1 turnip cone #2
2 orange diced
2 apple cone #3
1 pomegranate
handful dried cranberries
¼ cup small dried figs
1-Recipe of Festive nuts* below
Dressing
1 bunch of basil
Juice from 1 large orange
3/4 - 1 teaspoon orange zest
2-4 tablespoons vinegar
1 tablespoon maple syrup
1/4 cup olive oil
Pinch of Salt & ground pepper
Blend dressing ingredients and pour on salad

Instructions
Cut the cabbage with cone #4 cut the orange and apple cone #3. Chop the nuts coarsely and cut the figs into smaller pieces.  Mix everything together in a large bowl and serve. The salad is good the day after, but definitely best when freshly made. 








*Festive Nuts
Ingredients
pecans (1 big handful)
hazelnuts (1 handful)  
walnuts ( 1 handful)
2-3 tablespoons butter
1/3 cup maple syrup or agave
1 teaspoon chopped fresh rosemary
Sea salt flakes
Method Preheat EOS to 350. Add variety of nuts in bottom of skillet - roast nuts until golden and smelling delicious, around 12 minutes. Add butter, maple syrup chopped rosemary and salt. Stir until all the nuts are covered. Serve – add to a salad or great holiday snack.




 

Chestnut Mushroom Soup



Chestnut Mushroom Soup
Ingredients
1 pound fresh chestnuts
4 cups variety of mushrooms oyster mushrooms, chanterelles, Crimini or hen of the woods mushrooms cone #4
¼ cup shiitake mushrooms, sliced thin
2 tsp oil
Coarse salt and freshly ground pepper
1 small onion, chopped cone #2
2 garlic clove minced
8 sprigs fresh thyme, plus leaves for garnish
8  cups water 4  veggie bouillon cubes
1 container of  Dairy free sourcream or toffuti sour cream
Fresh parsley
Directions
Preheat EOS to 350 degrees. Using a paring knife, make an incision in each chestnut about 1/8-inch deep through the shell and into the flesh, Roast until chestnuts are tender. 35 minutes.


Place each chestnut in a kitchen towel, and remove and discard shell and inner skin. Pre Heat 7 qt pan or 5 qt over medium-high. Add oil, chopped mushrooms, and season with salt and pepper. Cook mushrooms, stirring occasionally, until they start to brown, about 5 minutes. Add onion, garlic, and thyme sprigs. Reduce heat to medium-low; cook, stirring occasionally, until onions are translucent, about 8 minutes.   Add stock and raise heat to high, and bring to a high simmer. Place lid on medium click low Reduce heat; SautĂ© Chopped Chestnuts in a little oil- and cook until golden, about 5 minutes. Add chest nuts to soup. Remove and discard thyme sprigs, and let soup cool slightly. Just before serving Stir in sour cream, and remove from heat. Ladle soup into shallow bowls; garnish with sliced chestnuts & Parsley.




 

Cranberry Pistachio Gluten Free Cranberry Cookies



Cranberry Pistachio Gluten Free Cranberry Cookies
Ingredients
1/2 cup butter, room temperature
1/3 cup confectioners (powdered) sugar, plus 1 cup for dusting
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup gluten free flour- I used Pamela's
1/2 cup pistachio nuts, roughly chopped
1/2 cup dried cranberries
Instructions
Preheat oven to 300 degrees. In a medium bowl,  beat together the butter and 1/3 cup of sugar until very light and fluffy. Beat in the vanilla and salt. Stir in the pistachios and cranberries. Scoop out a rounded teaspoonful of dough and roll into a 1" ball between your hands. Place on cookie sheet. Repeat with the remaining dough.
Bake until pale golden, about 25 minutes.  Place confectioners’ sugar into a shallow bowl. Working with 2-3 cookies at a time, and while they're still warm, roll them in the sugar and set on a cooling rack


 
 
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