Cut cherry tomatoes into bite-sized pieces (halves or quarters depending on size). Chop basil.
Combine tomatoes, basil, garlic, balsamic reduction, salt and pepper in a bowl.
Serve immediately or refrigerate for up to 3 days.
6 servings, 10 calories per serving
Hack: Although bruschetta is known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta (including this Bruschetta Chicken Pasta), over mashed or baked potatoes, with rice or served with eggs!
Hack: Bruschetta can be frozen for up to 8 months. While the thawed product will differ in texture from the fresh product, it will retain its flavor and is best used in cooked dishes.
Cover chickpeas with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.
Add 2 cups of water and chickpeas to a saucepan. Turn heat to medium. Cover and simmer for 90 minutes or until tender, checking occasionally to ensure there is enough water to keep chickpeas from scorching.
Drain any excess water and set chickpeas aside to cool.
While the chickpeas are cooking, preheat the oven to 400℉.
Cut greens off beet, leaving 1” of the stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil. Roast until tender, 50-60 minutes. Remove from the oven and allow to cool. Peel the beet and cut it into cubes.
Combine chickpeas, beets, lemon juice, garlic and olive oil. Pulse until smooth, adding additional olive oil as needed to achieve desired consistency. This step can also be done in batches using a blender.
Add salt and pepper to taste.
Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.
8 servings, 125 calories per serving
Hack: Freeze in serving-sized portions for a great and easy snack. Thaw in the refrigerator for 24 hours before eating.
Hack: If thawed hummus is grainy or lumpy after thawing, give it a quick spin in the blender or mini processor to smooth things out.
Place onions in a ceramic or glass container with a tightly fitting cover.
Place sugar, vinegar and salt in a small saucepan and bring to a gentle simmer. Simmer until sugar and salt have dissolved.
Pour hot liquid over the onions, making sure the onions are completely submerged. Cover and allow to cool.
Refrigerate onions for 24 hours before serving.
Store leftovers tightly covered in the refrigerator for up to 30 days.
Hack: Do not use metal or plastic containers to store onions.
Hack: These onions are great on tacos, burgers, sandwiches, salads, beans or anything else you want to flavor up!
Hack: This vinegar, sugar and salt combo can be used to pickle any vegetable. Try it with cucumbers, cooked beets, radishes or anything else you have on hand. Better yet, experiment with some combinations!
Keyword appetizer, cold side dish, condiments, easy, onions, pickled, quick and easy, red onion
Peel apples and cut chunks directly off the core and into a medium saucepan.
Cover the pan and cook over medium-low heat until liquid begins to gather on the bottom of the pan (about 10 minutes).
Turn heat up to medium and continue to cook, stirring occasionally, until apples are tender and break up easily when stirring, approximately 10-20 minutes depending on the variety of apples. Add lemon juice and stir to blend.
If smoother applesauce is desired, use a whisk or (after cooling slightly) blender to remove lumps. Add sugar and spice to taste, if desired.
*Different apples will result in subtle flavor differences. The sweeter the apple variety, the sweeter the applesauce. For this reason, I suggest you taste the finished applesauce before adding sugar or spices.
**Lemon juice is used to slow down oxidation and to keep the applesauce from browning. It’s not necessary for the taste or texture of the finished product and can be left out if preferred.
Hack: Freeze leftovers in serving-sized portions for up to 3 months to use as a snack or in cooking/baking.
Bring water and sugar to a boil in a saucepan stirring until sugar is melted.
Add cranberries and simmer for 10 - 12 minutes or until cranberries pop and liquid just begins to thicken.
Stir in zest, cover and cool.
Hack: Fresh or frozen cranberries will work equally well in this recipe.
Hack: Store sauce in the refrigerator for up to 3 days or freeze leftovers in a tightly covered freezer-safe containerfor up to 3 months.
Hack: To easily zest a whole orange, use a vegetable peeler. Lay any leftover zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
Hack: Puree the orange in the blender for use in recipes such as cakes, cookies or bread. 1 orange yield about ¼ cup, which can be sealed in a bag and stored in the freezer for up to 3 months.
Hack: Fresh cranberries are only between October and December, which is why they’re such a holiday favorite! Take advantage of that time window to buy a few extra bags for your freezer. Did you miss your chance? Check the freezer section of the supermarket where you're likely to find some in with the berry section.
Keyword cranberry orange, cranberry sauce, easy, fast and easy, fresh cranberries, holiday side dish, low calorie, orange zest, quick and easy, side dish, vegan, vegetarian