Roasted red beet hummus is packed with essential nutrients including protein, fiber, folate, manganese, potassium, iron, and vitamin C but low in calories!
Roasted Red Beet Hummus
- ⅔ cup dried chickpeas
- 4 cups water, divided
- 8 oz uncooked red beets
- 2 tbsp lemon juice
- 2 cloves garlic, minced (2 tsp)
- ¼ cup olive oil
- Salt and pepper to taste
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 the beets, leaving 1” of the stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil. Roast until tender, 50-60 minutes.
Remove the beets from the oven and allow to cool. Peel the beet and cut it into cubes.
Combine chickpeas, beets, lemon juice, garlic and olive oil in a food processor. 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.
Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.
Hack: Freeze in serving-sized portions for a great and easy snack. Thaw in the refrigerator for 24 hours before eating. If thawed hummus is grainy or lumpy after thawing, give it a quick spin in the blender or mini processor to smooth things out.
Hack: One 15 oz can of chickpeas can be substituted for the dried chickpeas. It is not necessary to soak or cook the canned chickpeas.
Did you know? Colorful foods add up to a healthy diet! Check out the benefits of beets here!
Suggestion: If you love beets, try this colorful orange and beet salad!
Although this easy homemade bruschetta is best known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta, over potatoes, with rice or eggs!
Easy Homemade Bruschetta
- 1 pint cherry tomatoes
- ⅓ cup fresh basil
- 4 cloves garlic, minced (4 tsp)
- 1 tbsp balsamic reduction
- ½ tsp salt
- ½ tsp black pepper
Cut the cherry tomatoes into bite-sized pieces (halves or quarters depending on size). Chop the basil.
Combine tomatoes, basil, garlic, balsamic reduction, salt and pepper in a bowl.
Serve immediately or refrigerate for up to 3 days.
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.
If you have leftover tomatoes that are becoming over-ripe, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date. No need to core, peel or seed ‘em…just toss ‘em right in. Run the puree through a mesh colander if you want to remove the seeds.
For more ways to deal with an overabundance of fresh tomatoes during the growing season, click here for advice for saving them for later use!
Suggestion: 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!
These quick and easy pickled red onions require only 3 basic pantry ingredients to create an incredibly versatile condiment! Try it on burgers or sandwiches!
Quick and Easy Pickled Red Onions
- 1 red onion, thinly sliced
- 1 tbsp sugar
- ¾ cup apple cider vinegar
- ½ tsp salt
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!
Did you know? Onions are nutrient-dense and provide many health benefits!
Suggestion: These onions are a great topper for red bean casserole!
Dried fig chutney is thick, flavorful and spicy jam that’s mildly sweet. It’s great on crackers for snack time or as a saucy side to your favorite meal!
Dried Fig Chutney
- ½ lb dried figs (14 figs, two cups chopped)
- 2 cups water
- ½ onion, chopped (about 1 cup)
- ½ cup raisins
- 1 clove garlic, minced (1 tsp)
- ½ cup apple cider vinegar
- ¼ tsp salt
- ½ tsp allspice
- ½ tsp coriander
- ½ tsp cinnamon
- ½ tsp dried ginger
- ½ tsp chili powder
- ½ cup brown sugar
Remove any hard stems from figs and roughly chop. Place them in a medium saucepan with water. Cover and bring to boil.
Remove from heat and allow to sit for 15-20 or until tender. Drain the figs and return to the pan.
Add the onion, raisins, garlic, vinegar and spices to the pan. Return to the stovetop and bring to a boil.
Turn heat down to medium-low and simmer until onions and raisins are tender and all liquid is absorbed, 25-30 minutes.
Add brown sugar, turn heat to medium-high and simmer, stirring constantly, until liquid from melted brown sugar is absorbed, about 5 minutes.
Hack: Cover chutney tightly and store in the refrigerator for up to 2 months.
Did you know? Figs, whether fresh or dried, are a nutritional powerhouse!
Suggestion: Use this chutney in grilled cheese sandwiches or stuffed chicken breast!
Simple homemade applesauce is versatile and sooooooo easy to make! It makes a healthy snack, can be added to baked goods or served as a quick side dish!
Simple Homemade Applesauce
- 6 apples, any variety*
- 1 tsp lemon juice**
- Sugar to taste
- Cinnamon or apple pie spice to taste
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.
Did you know? Despite the fact that over 2,500 varieties of apples are currently grown in the United States, only one variety is native to the country. Click here to find out more!
Suggestion: Use applesauce to make this simple white bread!
This sweetly tart fresh whole cranberry sauce is vegan, vegetarian and super easy to make. It only takes a few minutes and can be made up to 3 days in advance!
Fresh Whole Cranberry Sauce
(Courtesy: Jacqueline Letouneau)
- 1 cup water
- 1 cup sugar
- 3 cups fresh cranberries (12 oz)
- ½ tsp finely chopped or grated orange zest
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.
Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.
Suggestion: Use this cranberry sauce to make Slow Cooker Cranberry Pork Roast or Cranberry Jalapeño Dip.