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Unstuffed Cabbage Rolls

12/31/2025

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Ingredients

2 tablespoons canola oil
1 pound lean ground meat
1 large yellow onion, chopped
3 large garlic cloves, minced
1 small head green cabbage (about 1 1/4 pounds), chopped (8 cups)
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 1/4 cups water
3 tablespoons red wine vinegar
2 tablespoons packed light brown sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups cooked white rice OR 1 (8.5 ounce) package microwavable white rice
2 tablespoons chopped fresh dill and/or parsley, plus more for garnish

Preparation

Heat the oil in a large, deep-sided skillet or Dutch oven over medium-high heat. Add the meat, onion, and garlic. Cook, stirring occasionally and breaking up the meat, until browned and crumbly, about 5 minutes.
Add the cabbage and cook, stirring occasionally, until wilted, about 5 minutes.
Stir in the tomato sauce, diced tomatoes, water, vinegar, sugar, salt, and pepper until combined. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, covered, stirring occasionally, until the cabbage is tender, about 15 minutes.
IF USING MICROWAVABLE RICE, stir the uncooked rice into the mixture in the skillet until well combined. Cook, uncovered and stirring occasionally, until the rice is tender, about 2 minutes.
IF USING PRE_COOKED RICE, stir the rice into the mixture in the skillet until well combined. Cook, uncovered, until the rice is warm.
Stir in the herbs until combined. Garnish with additional herbs and serve.

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months.

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Christmas Salad

12/17/2025

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Ingredients

⅓ cup olive oil
¼ cup fresh cranberries
3 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
½ teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
1 pound mixed salad greens, including red veined sorrel
½ red onion, thinly sliced
4 ounces crumbled blue cheese

Directions

Combine oil, cranberries, vinegar, water, Dijon mustard, garlic, salt and black pepper in a blender. Blend until vinaigrette is smooth.
Toss mixed greens, onion and blue cheese with vinaigrette in a large bowl until evenly coated.
Serve.

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Easy Oven Baked Maple Squash

12/10/2025

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Ingredients

1 squash (any kind except spaghetti squash)
1 tbsp olive oil
1 tbsp melted butter
1-2 tbsp maple syrup
salt
pepper

Preparation

Preheat oven to 350 degrees F.
Use a big knife to cut your squash in half and use a spoon to scoop out the seeds and pulp.
Grease the bottom of a baking dish that's big enough to fit your squash with olive oil. Chop squash into crescents and arrange in oiled baking dish.
Melt butter and use a pastry brush to brush it all over the squash.
Drizzle maple syrup over the squash. You can also re-drizzle them mid-way through baking. Sprinkle with salt and pepper.
Cover with foil and bake for about 50 minutes, or until you can pierce squash with a fork. Take the foil off and broil for a few minutes.
After cooking, sprinkle with fresh salt, which really brings out the taste. Garnish with parsley if you want.

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INGREDIENTS
5 medium turnips (about 2 lbs)
1.5 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 large onion, sliced
1/2 teaspoon dried rosemary
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground white pepper (or to taste)
4 cups vegetable or chicken broth

Optional topping:
Shredded carrot
Minced parsley
Thinly sliced scallion greens

PREPARATION
1. Peel and thinly slice turnips.
2. Heat 1 Tablespoon olive oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes.
3. Add the turnips, rosemary, salt and white pepper. Stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
4. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until turnips are tender, 10-12 minutes more.
5. Meanwhile, if using topping, in a medium bowl toss the carrrot, scallion greens and vinegar with 1 Tablespoon olive oil.
6. Once turnips are tender, puree the soup until smooth in the pan with an immersion blender.
7. Ladle soup into bowls. If using, add a topping and serve.

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Unstuffed Cabbage Rolls

Christmas Salad

Easy Oven Baked Maple Squash

Creamy Turnip Soup

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