Chrsitmas Kabobs!

1 pt. grape tomatoes
10 oz. spinach tortellini; boiled, drained, and cooled
8 oz. mozzarella cheese, diced
fresh basil leaves
2 T. olive oil
2 T. red wine vinegar

Thread tomatoes, tortellini, and mozzarella onto skewers.  Top with fresh basil and drizzle with olive oil and red wine vinegar.

Cauliflower Crust Pizza!

Crust:
1 head cauliflower
2 eggs
1 c. Parmesan
1 t. garlic salt
1 t. Italian seasoning
1/4 c. cornmeal

Toppings:
1 c. marinara sauce
1 c. mozzarella cheese
1/2 green bell pepper, sliced
2 oz. mushrooms, sliced
1/2 t. crushed red pepper
fresh basil leaves

Shred cauliflower florets in a food processor.  Mix with 2 beaten eggs, Parmesan, and seasonings.  Sprinkle cornmeal on a hot pizza stone and spread cauliflower mixture out to make a crust.  Bake at 450 degrees for 20 minutes or until edges crisp.  Top with marinara, cheese, veggies, and spices and bake for 5 minutes more or until cheese melts and veggies soften.  Top with fresh basil and let cool for a few minutes before slicing.

White Bean and Kale Soup!

1 T. olive oil
1 onion, diced
2 garlic cloves, minced
1/2 c. quinoa
4 c. vegetable broth
2 c. tomato sauce
15 oz. white beans, rinsed
5 oz. baby kale
1 t. black pepper
1 t. Italian seasoning
parmesean cheese
fresh basil leaves

Saute onion in olive oil.  Add garlic, quinoa, broth, sauce, beans, kale, and seasonings.  Simmer for 20 minutes or until quinoa is cooked.  Top each bowl with parmesean and basil.

Greek Salad!

chopped romaine lettuce
sliced black olives
chickpeas
banana peppers
grape tomatoes
feta cheese
greek dressing

Christmas Tree Pull-Apart!

1 t. olive oil
16 oz. pizza dough
8 oz. neufchatel cheese
1/2 c. shredded Parmesean
1 t. Italian seasoning
2 T. melted butter
1 t/ thyme
1 t. rosemary
1 t. basil
2 c. marinara sauce

Mix cheeses and Italian seasoning together in a bowl.  Take a small piece of dough and flatten it.  Put a small ball of cheese in the middle.  Wrap dough around cheese, and roll into a ball.  Repeat with more dough and cheese.  Arrange in the shape of a tree and brush with melted butter.  Top with rosemary and thyme and bake at 350 degrees for 30 minutes or until bread is golden.  Top with basil and serve with marinara for dipping.

Pineapple Upside Down Cake!

For the topping:
1/4 c. butter
1/2 c. brown sugar
4-5 slices of pineapple
4-20 maraschino or morello cherries

For the cake:
1 1/4 c. flour
3/4 c. sugar
2 t. baking powder
1/2 t. salt
2/3 c. milk
1/4 c. butter
1 t. vanilla
1 egg

Melt butter in a 9 in. square pan. Stir in brown sugar.  Arrange pineapple slices and cherries on top of sugar mixture.  In a bowl, mix cake ingredients until moistened.  Pour batter over fruit in pan.  Bake at 350 degrees for 40-45 minutes.  Invert onto a plate.

Roasted Red Pepper and Cauliflower Soup!

4 red bell peppers, cut in half and seeded
1 head of cauliflower, cut into florets
2 T. olive oil
1 onion, diced
3 cloves garlic, minced
1 t. black pepper
1 t. cayenne
1 t. cumin
1 t. thyme
4 c. vegetable broth

Place red peppers on a baking sheet, cut sides down.  Broil for 15 minutes or until blackened.  Place peppers in a sealed container and let them steam for 20 minutes before pinching and peeling the skins off and dicing.  Meanwhile, toss cauliflower florets with 1 T. olive oil and bake for 30 minutes at 400 degrees or until golden.  Toss a few times during the baking.  Heat 1 T. olive oil in a large pot and saute onion.  Add garlic and spices and cook for a minute more.  Add broth, peppers, and cauliflower and simmer for 10 minutes.  Puree with an immersion blender until smooth.