Directions:

Preheat oven to 350°F. Spray an 8-inch square baking dish with nonstick spray.

In large nonstick skillet, heat oil over medium heat. Add onion, celery, and bell pepper; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add apples and continue cooking until softened slightly, 5–8 minutes more. Stir in cranberries and cook, stirring occasionally, until the cranberries begin to soften, about 6 minutes. Remove from heat and let cool slightly.

In small bowl, whisk together milk, eggs, honey, cinnamon, and black pepper; set aside. In large bowl, combine bread cubes with cooled apple-onion mixture and gently toss. Pour in egg-milk mixture and gently toss to coat. Spoon into prepared dish and bake until top is lightly browned and center is set, 30–35 minutes.

Directions:

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add onion, bell pepper, and celery and cook, stirring occasionally, until tender, 8–10 minutes. (If the mixture gets too dry, add 2–3 tablespoons of water.) Stir in bacon. Transfer the mixture to a small bowl. Wipe the skillet clean.

Mash black eyed peas in a large bowl until coarsely mashed. Add onion mixture and flour until well combined. Shape the mixture into 6 (3-inch) patties. Heat oil in the same skillet over medium-high heat. Add the patties and cook until browned and crisp, about 4 minutes per side.

Directions:

Preheat the oven to 425°F. Spray a large baking pan with cooking spray.

To make the dressing, combine mayonnaise, sour cream, blue cheese, lemon juice, and pepper in a small bowl. Cover and refrigerate to allow the flavors to blend, about 15 minutes.

Meanwhile, combine ground chicken, bell pepper, 2 tablespoons hot pepper sauce, bread crumbs, shallot, garlic, and salt in a large bowl until well mixed. With lightly moistened hands, form the mixture into 30 (1 1/4-inch) balls. Place on the baking sheet. Bake until meatballs are lightly browned and cooked through, 12–15 minutes.

Transfer meatballs to a large bowl. Add the remaining 1 tablespoon hot pepper sauce and gently toss until coated. Serve with the dressing, celery, and carrot sticks.

Directions:

Preheat oven to 350°F. Spray 6 (8-ounce) ramekins or custard cups with nonstick spray. Whisk together eggs and milk in a large bowl until blended. Add crabmeat, scallions, roasted red pepper, cheese, lemon zest, seafood seasoning, and nutmeg, until well combined. Evenly divide the filling among the ramekins.

Place the ramekins on a baking sheet and bake until puffed and golden, about 30 minutes. Let stand for 10 minutes before serving to allow juices to settle.

Directions:

Preheat oven to 450°F. Spray two large baking sheets with cooking spray.

Separate onion rounds into 36 rings. Reserve any broken or smaller rings for another use. Place flour in a large food storage bag. Whisk together buttermilk, egg white, and hot sauce in pie plate or shallow bowl. Combine cornflake crumbs and salt on a sheet of wax paper.

Add onion rings, a few at a time, to the flour; seal the bag and shake until evenly coated. Dip the rings, one at a time, into the buttermilk mixture, then into the cornflake mixture. Transfer the rings to the baking sheets. Lightly spray with cooking spray and bake, without turning, until crisp and golden, 20–25 minutes.

Directions:

Set the broiler rack 4–6 inches from the heat and preheat the broiler. Line the broiler tray with foil.

Halve the tomatoes lengthwise and scoop the flesh out of their centers and chop, reserving the tomato shells.

In a large nonstick skillet over medium heat, cook bacon until crisp, 3–4 minutes; drain and discard the fat. Remove the bacon with a slotted spoon to a paper towel-lined plate and reserve.

Add the onion, bell pepper, jalapeño, and garlic to the skillet and cook, stirring occasionally, over medium-high heat, until the vegetables are softened slightly, about 5 minutes. Stir in the reserved chopped tomato flesh, oregano, and black pepper and cook until soft, about 5 minutes.

Evenly divide the cooked vegetable mixture among the tomato shells and place in the broiler pan. Sprinkle each filled shell with 1 tablespoon of the cheese and scatter the bacon over the tops. Broil until the cheese is melted, 3–4 minutes. Serve immediately or at room temperature.

Directions:

Bring a large pot of water to a boil. Add the cabbage leaves and return to the boil. Cook until cabbage is pliable, about 8 minutes; drain. Rinse the cabbage under cold running water; drain and transfer to a cutting board. Trim the thick ribs from the base of the leaves and discard.

Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick spray.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until tender, about 8 minutes. Transfer mushroom mixture to a large bowl. Stir in ground turkey, rice, egg whites, and salt until well mixed.

Place 1/8 of the filling in the center of one cabbage leaf. Fold in the sides of the leaves over the filling and roll up. Repeat with the remaining filling and cabbage.

Spread about 1/2 cup of marinara sauce on the bottom of the baking dish. Put the cabbage rolls, seam-side down, in the baking dish. Stir together remaining marinara sauce, water, and vinegar in a medium bowl; pour over the rolls. Cover and bake until cabbage is very tender and the sauce is bubbly, about 1 1/2 hours.

Directions:

Preheat grill (or a grill pan) for direct grilling over medium high heat.

In medium bowl, combine the mango, tomatoes, onion, jalapeño, lime zest and juice, cilantro, salt, and cayenne. You should have about 2 cups.

Brush fish with olive oil and sprinkle with the black pepper. Grill fish, turning once, until just opaque in center, 4–5 minutes per side.

Place cooked fish on a cutting board and let cool slightly. Chop into 1-inch chunks. Add fish to the mango-tomato salsa and toss gently. Serve with lettuce leaves, placing filling in the leaves and rolling up to eat.

Directions:

In a medium saucepan, bring broth to a boil. Gradually whisk in cornmeal or polenta and when it is all incorporated, switch to a spoon and cook, stirring frequently, until thickened, 5–8 minutes. Stir in the pumpkin and sage and continue cooking 5 minutes.

Remove from the heat and add the 1/2 cup Parmesan, stirring until melted. Serve at once, topping each portion with 1 teaspoon of Parmesan.

Directions:

Preheat the oven to 375°F. Spray a 1 1/2-quart baking dish with nonstick spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage, onion, and celery and cook, stirring to break up the sausage, until the sausage is browned and the vegetables are tender, about 8 minutes. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender, about 8 minutes. Add the apple and cook, stirring, until the apple is crisp-tender, about 4 minutes. Remove from the heat; stir in the walnuts and parsley. Let cool slightly.

Combine the bread cubes, sausage mixture, chicken broth, egg, egg white, and poultry seasoning in a large bowl; toss to mix well. Spoon the stuffing into the baking dish, then drizzle with the melted butter. Cover the dish loosely with foil and bake until heated through, about 25 minutes. Remove the foil and bake until golden brown on top, about 10 minutes longer.

Directions:

Line a broiler-pan rack with foil. Preheat the broiler.

Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and garlic, and cook, stirring occasionally, until mushrooms are browned and any liquid is evaporated, about 10 minutes. Remove from the heat and let cool slightly.

Meanwhile, cut the zucchinis lengthwise in half and scoop out the seeds and centers with a small spoon, leaving a 1/4-inch-thick shell. Place the shells, cut-side up, on the broiler pan rack. Lightly spray with nonstick spray and broil, 6 inches from the heat, until the shells begin to soften slightly, about 5 minutes. Remove from broiler and let cool. Leave the broiler on.

In a medium bowl, combine the mushroom mixture, ricotta, 1/4 cup of the mozzarella, Romano cheese, basil, and pepper. Spoon the filling into the shells and place on the broiler pan rack. Top each with 1 tablespoon of the mozzarella. Return to the broiler and broil, 6 inches from the heat, until the filling is hot and the tops are lightly browned, 8–10 minutes.

Directions:

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until softened, about 6 minutes.

Add the zucchini, corn, sage, salt, and pepper, and cook, stirring occasionally, until the zucchini is tender and lightly browned, about 8 minutes.

Add the potato and spread the vegetable mixture to form a single layer in the pan. Cook, without stirring, until the vegetables are crisp and browned on the bottom, about 6 minutes. Flip the mixture over in sections with a spatula and cook, without stirring, until browned on the bottom, about 5 minutes longer.

Directions:

Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

Whisk together the cornmeal, flour, baking soda, thyme, cayenne pepper, and salt in a small bowl. Whisk together the egg and milk in a large bowl. Stir in the cornmeal mixture, zucchini, and corn until just blended.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Drop the batter by 1/4 cupfuls into the skillet to make 6 fritters and cook until browned, 2–3 minutes on each side. Transfer the fritters to the baking sheet. Repeat with the remaining oil and batter to make a total of 12 fritters. Transfer the remaining fritters to the baking sheet and bake until the fritters are heated through and slightly puffed, about 8 minutes.