Cranberry Sauce (Tyler Florence) edited

Ingredients:
2 (8 oz) packages cranberries
1 zest of 1 orange (cut into strips)
2 Orange (skins removed and quartered)
Sugar / Orange Juice
1 Cinnamon Stick

Directions:

1. Put all ingredients into a sauce pan over medium heat and simmer until cranberries burst.
2. Slowly add sugar and orange juice to taste
3. Sauté until sauce thickens.
4. Remove cinnamon stick before serving.

Black Beans (Pritikin)

Ingredients:
4 cups Black Beans (uncooked)
6 Red Onions (diced)
1 cup Garlic (chopped)
2 tbsp Cumin
1 tbsp Coriander
1 1/2 Carrots (Diced)
2 tsp Pepper (freshly ground) 
1 Chipotle Pepper
3 quarts Water
1/2 bunch Cilantro (picked and chopped)

Directions:

1. Soak beans overnight, rinse, and drain. 
2. In a large stockpot, bring to a boil all ingredients, except cilantro. 
3. Then reduce heat, cover, and simmer until beans are soft, about 1-1/2 hours.
4. When ready to serve, mix in cilantro and remove chipotle pepper.

Chunky Creamy Mushroom Soup (Cravings- Chrissy Tiegen)

Ingredients:
4 tbsp. Butter
1 small Onion (finely chopped)
6 Garlic cloves
3 lbs assorted mushrooms (trimmed and finely chopped)
1 tbsp. Thyme (fresh) OR 1/2 tsp Thyme (dried)
2 cups Chicken Broth
Salt and Pepper to taste

Directions:

1. Get the biggest pot, it starts out big but shrinks bc of the mushrooms.
2. Heat butter over med-high heat and add onion until softened ~8 mins
3. Add garlic and cook for 1 more min.
4. Add mushrooms, thyme, 2 tsp salt and 1/4 tsp pepper and cook stirring until mushrooms release water and shrink to 1/2 size ~10 mins.
5. Add broth and bring to a boil, reduce heat and simmer for 15-20 mins.
6. Puree half of the soup ~3 cups in a blender until smooth and then reincorporate into the pot.
7. Thin with additional broth if needed, and season to taste with salt and pepper

Roasted Tomato Soup (Cravings- Chrissy Tiegen)

Ingredients:
4 lbs ripe tomatoes (cored and halved)
1/4 cup EVOO
1 tbsp. salt
1/2 tsp pepper
3 Rosemary Sprigs
3 Thyme Sprigs
3 Oregano Sprigs
2 tbsp. EVOO
1 sm Onion
5 Garlic cloves
2 1/2 cups Chicken Broth

Directions:

1. Prehead oven to 450F. Line baking sheet with foil
2. Drizzle tomatoes with oil, salt and pepper.
3. Roast until softened 30-40 mins
4. Tie herbs with twine into an herb bundle
5. In a large saucepan, heat oil over med-high heat. Add Onion and cook until softened ~6-8 mins.
6. Add garlic and cook for 1 more min.
7. Add roasted tomatoes to the pan and break them up with the spoon.
8. Add broth and herb bundle and bring to a boil. Reduce the heat and simmer until thickened ~25-30 mins.
9. Discard herb bundle and transfer to blender. Puree until smooth but leaving few chunks.

Glowing Green Smoothie (Dita Von Teese)

Ingredients:
1 cup cold Filtered Water
2 cups Spinach or Kale (chopped)
1 cup Romaine Lettuce (chopped)
1 Apple or Pear (cored and chopped)
1/2 medium Banana (cut in thirds)
1 tbsp. Lemon Juice
Ice (optional)

Directions

1. Combine water, spinach or kale, and romaine lettuce into blender. Mix on low speed until well blended.
2. Add lemon juice,  apple or pear, and banana on high speed.
3. Add Ice and blend OR serve over ice.

Lemony Potato Salad (epicurious)

Ingredients:

5 pounds small boiling potatoes
1 cup chopped celery (about 4 ribs)
1/2 cup mayonnaise
1/4 cup finely chopped chives
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon sugar

Directions:

1. Boil potatoes for 8-10 mins until firm but cooked.
2. While potatoes are boiling, whisk mayo, lemon zest, lemon juice, and sugar together in a small bowl.
3. Cool potatoes in an ice bath and then strain to remove as much water as possible.
4. In a large bowl, combine all ingredients and toss gently to coat all the potatoes evenly.
5. Cover the bowl and let it sit in the fridge for 15 minutes for the flavor to soak into the potatoes.

Orange and Creamy Goat Cheese Dressing Salad (Kelsey Nixon)

Ingredients:
1 lb. sm Gold and Red Beets
2 tbsp. Olive Oil
Salt and Pepper
3/4 cup Orange Juice
1 tsp. Sugar
4 oz. Goat Cheese (room temp)
2 tbsp. Champagne Vinegar
1 tbsp Heavy Cream
2 medium Oranges (skinned and sliced to half moons)
8 oz. Arugula
1/2 medium red onion (thinly sliced)

Directions:

1. Preheat the oven to 400 degrees F.
2. Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons.

Dressing Directions:

1. Heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely.
2. Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl.
3. Sprinkle with salt and pepper.
4. Mix together the arugula and onions in a large salad bowl.
5. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing.

Greek Salad

Ingredients:
Tomatoes
Red Onion
Cucumber
Green Bell Pepper
Olives
Capers
Oregano
Goat Cheese
Olive Oil
Salt
Fresh ground pepper

Directions:
Combine all ingredients and toss.

No-Cream of Broccoli Soup (Jenny McCarthy)

Ingredients:
2 Tbsp Butter
1 Onion (Roughly Chopped)
2 Cloves Garlic (Minced)
1/2 Tbsp Olive Oil
1 Head Broccoli (Trimmed)
1 Russet Potato (Peeled and Roughly Chopped)
4 Cups Chicken Broth
1 tsp Salt
1/4 tsp Black Pepper

Directions:

1. Lightly saute onions and garlic in olive oil until translucent
2. Add broccoli florets and potato and saute for about 5 mins
3. Add chicken broth and simmer until vegetables are tender
4. Puree soup and season to taste with salt and pepper

Ginger Carrot Soup (Jenny McCarthy)

Ingredients:
1/2 Inch finger of ginger (peeled and sliced paper thin)
1/3 Cup hot Water
1 Medium Onion (chopped)
1 clove Garlic
1/2 Tbsp Olive Oil
1/4 lb. Carrots (Peeled and diced)
4 Cups Chicken Broth
1 tsp Salt
1/4 tsp Pepper

Directions:

1. Steep ginger in hot water for 30 mins, then strain out ginger pieces and reserve water
2. Sweat the garlic and onion in the oil until translucent
3. Add carrots and sweat for another 5 mins, stirring occasionally
4. Add the stock to the pot, bring to a boil and reduce to a simmer until the carrots are tender
5. Add the ginger water to the pot
6. Puree Soup and season to taste with salt and pepper

Not Your Mama's Coleslaw (smitten kitchen)

Ingredients:

1/2 small head Green Cabbage
1/2 small head Red Cabbage
4 large Carrots, (scrubbed or peeled and shredded)
1 cup fresh Parsley Leaves (chopped)
2 cups (16 ounces) Mayonnaise
1/4 cup Dijon Mustard
3 tbsp Mustard
2 tbsp Apple Cider Vinegar
1 tsp Celery Seed
1/2 tsp Salt
1/2 tsp Freshly Black Pepper
1 1/2 cups (6 ounces) Blue Cheese (optional)

Vegetable Directions:

1. Slice the cabbage as thinly as you can with a sharp knife.
2. Stir in the shredded carrot and parsley, reserving a few tablespoons of parsley for garnish.

Dressing Directions:

1. Mix the mayonnaise, mustard's, vinegar, celery seed, salt and pepper in a smaller bowl.
2. Stir in blue cheese, if using.
3. Coleslaw Directions:
4. Toss the cabbage mixture with dressing to taste

** you will probably not need all of it, but it keeps in the fridge for a long time.

Japchae (koreanfoodabout.com)

Ingredients:

8 oz mung bean or sweet potato noodles (might be called cellophane or glass noodles or Chinese vermicelli)
1 Sweet Onion (sliced into thin strips)
2 cloves Garlic, (finely chopped)
1/2 pound Spinach (parboiled)
2 Carrots (julienned)
3 Scallions (chopped)
1/2 cup Napa cabbage (chopped)
5 shiitake mushrooms (sliced)
2 tbsp oil
2 tbsp Sesame Oil
3 tbsp Soy Sauce
1 tsp Sugar

Directions:

1. Cook noodles according to package directions.
2. In a large pan or wok over medium heat, heat vegetable (or olive) oil and 1 Tbsp sesame oil.
3. Add onion slices and garlic and sauté for about 1 minute.
4. Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still a bit crispy.
5. Turn heat to low and add cooked noodles, meat (if using), soy sauce, sugar, and the remaining sesame oil.
6. Mix to combine and cook for another 2 minutes.
7. Add salt or more soy sauce if needed.
8. If using sesame seeds, add them at finish.

Aloo Gobi (Aarti Sequeira)

Ingredients

2 tbsp Ginger-Garlic Paste, recipe follows, or 2 teaspoons Grated Ginger
1 tbsp Ground Coriander
1/4 tsp Turmeric
1 cup Water (divided)
2 tbsp Peanut Oil
1 large Serrano Pepper, split down the middle leaving halves attached
1 tsp Cumin Seeds
1 small head Cauliflower, cut into small florets
1 Russet Potato (peeled and cut into 1/2-inch cubes similar size to cauliflower)
Kosher salt
2 tbsp Freshly Minced Cilantro Leaves (to garnish)

Ginger-Garlic Paste:

1/2 cup Cloves Garlic (whole)
1/2 cup Fresh Ginger (peeled, cut into 1/2-inch slices)
1/4 cup Canola Oil

Direction:

1. Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
2. In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
3. Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
4. Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve. 

Ginger-Garlic Paste:

1. Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
2. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Armenian Armen's Cucumber Yogurt Salad

Ingredients:

4 large Cucumbers (about 2 pounds)
4 tbsp Plain Greek Yogurt (I used 0% fat)
1 tbsp Dill
1 tbsp Rice Vinegar (substitute red or white wine vinegar if needed)
½ tsp Sugar
½ tsp Salt
¼ tsp Black Pepper
¼ tsp Garlic Powder

Directions:

1. Peel, half, seed, and slice cucumbers.
2. In a medium bowl combine yogurt, dill, vinegar, sugar, salt, pepper and garlic powder.
3. Add cucumber to bowl and toss with yogurt/dill mixture until combined well.
4. Additional salt and pepper to taste, if needed.
5. Refrigerate covered until ready to serve.

Armenian Armen's Tabouleh

Ingredients:

2 bunches Fresh Parsley (1 1/2 cup chopped, with stems discarded)
2 tbsp Fresh Mint (chopped)
1 medium Onion (Finely chopped)
6 medium Tomatoes (diced)
1 tbsp Salt
1/2 tsp Black Pepper
1/2 cup Bulghur, medium grade
6 tbsp Lemon Juice
6 tbsp Extra Virgin Olive Oil
Romaine lettuce as bowl liner (optional)

Directions:

1. Soak bulghur in cold water for 1 1/2 to 2 hours until soft.
2. Squeeze out excess water from bulghur using hands or paper towel.
3. Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.
4. Line serving bowl with grape leaves or romaine lettuce, and add salad.
5. Sprinkle olive oil, lemon juice, salt and pepper on top.
6. Serve immediately or chill in refrigerator for 2 hours before serving.

Armenian Armen's Baba Ganoush

Ingredients:

1 large Eggplant
3 cloves Garlic (minced)
1/4 cup Fresh Lemon Juice, plus more as needed
1 pinch Ground cumin
Salt, to taste
1 tbs Extra Virgin Olive Oil
1 tbsp Fresh Parsley (chopped)
1/4 cup Brine-Cured Black Olives, such as kalamata

Directions:

1. Prepare a medium-hot fire in a charcoal grill.
2. Preheat an oven to 375°F.
3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6. Remove from the oven, let cool slightly, and peel off and discard the skin.
7. Place the eggplant flesh in a bowl.
8. Using a fork, mash the eggplant to a paste.
9. Add the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12. Drizzle the olive oil over the top and sprinkle with the parsley.
13. Place the olives around the sides.
14. Serve at room temperature

Atchara (Filipino Style Recipe)

Ingredients:
 
2 pieces medium-size green papaya(unripe), peeled and grated
1/2 cup Salt
1 Carrots (julienne)
1 Red Bell Pepper (julienne)
1 large White Onion (sliced)
1 thumb-size Ginger (julienne)
1/2 cup Raisins
1 tbsp Peppercorn

Atchara Syrup Ingredients:

4 cups White Vinegar
3 cups Sugar
1 tsp Salt

Directions:
 
Part 1  

1. In a bowl, combine shredded papaya and salt then mix well. Set aside for at least an hour.
2. Pour 1 cup water and place in clean cloth then squeeze out all the juices. Set aside.

Part 2

1. In a saucepan, combine vinegar, sugar and salt then bring to boil. Remove from heat and set aside.

Part 3

1. In a large bowl, combine the papaya and the rest of the ingredients then mix well.
2. In a large bottle, place the combined vegetables then pour over the vinegar mixture.
3. Seal tight the bottle then refrigerate for at least 7 days before serving.

Watermelon Fruit Salad (Stop & Shop)

Serves 6

Ingredients:

2 Avocados (pitted and cut into 1/2-inch chunks)
2 Limes (juiced)
1/2 Red Onion (thinly sliced)
1-2 lbs. Watermelon (cut into 1-inch chunks)
1 tbsp Extra Virgin Olive Oil
1/2 bunch Cilantro (chopped)
Kosher Salt and Pepper to taste

Directions:

1. Put avocado into a large bowl and dress with lime juice.
2. Add red onion, watermelon, and EVOO
3. Drizzle with olive oil and toss with fresh cilantro, salt, and pepper.

Menchee's Thanksgiving Cranberry/Pineapple Jello

Ingredients:

1 can Crushed Pineapple, drained

2 packages (4 serving size each) or 1 package (8 oz size) Jello Raspberry Flavor Gelatin

1 can Whole Berry Cranberry Sauce

1 medium Apple (chopped)

2/3 cup Walnuts (chopped)

Directions:

1. Drain pineapple, reserving liquid in 1-qt measuring cup.
2. Remove 1 tbsp of the crushed pineapple, set aside for garnish.
3. Add enough water to reserved liquid to measure 3 cups. Pour into large saucepan and bring to a boil. Remove from heat.
4. Add gelatin and stir at least 2 minutes or until gelatin is completely dissolved.
5. Add cranberry sauce & stir (gelatin mixture should be thick).
6. Pour mixture in a medium-sized bowl. (bowl can be used for serving)
7. Refrigerate 1-1/2 hrs or until slightly thickened (consistency of unbeaten egg whites).
8. Stir in gently pineapple, chopped apples & walnuts. Refrigerate 4 hrs or until firm.
9. Top with reserved crushed pineapple just before serving.

Armenian Armen's Hummus

Ingredients:

2 (15.5oz) cans of Garbanzo Beans (AKA Chickpeas) drained but not thoroughly
2 large Lemons (1 lemon per can)
4 cloves Garlic (2 per can OR 5 per 2 cans) depending on desired taste
4 tbsp Tahini (2 tbsp per can)
1/4 tsp Cumin
Olive Oil
Paprika


Directions

1. Run garlic cloves through a food processor
2. Add garbanzo beans (may be tough to run because of dryness, but add a bit of juice from the can)
3. Add lemon juice
4. Add a bit olive oil and water if necessary (just to get things going.. less is more!)
5. Add cumin
6. Run processor until the consistency is smooth and processor is running smooth

Sprinkle olive oil atop the serving dish, sprinkle paprika and decor with a mint sprig