Goat Cheese Appetizer with Honey, Fig and Pistachios

1 medium, fresh goat cheese log (about 11 oz)
¼ cup roasted pistachios, chopped
¼ cup honey (this recipe calls for 2 Tbsp; others call for ¼ cup)
1 to 2 Tbsp fig spread
Healthy selection of whole-wheat crackers, vegetable chips, etc.

Spread chopped pistachios on a small plate. Roll goat cheese in pistachios to coat sides and top. Transfer to a serving tray and sprinkle whole pistachios on top and around the cheese. Drizzle honey over and around cheese log. Warm fig spread for 5 to 10 seconds in a microwave. Drizzle spread over cheese log or half of cheese log, as desired. Serve with whole-wheat crackers or chips.

Courtesy of Susan Randall. For more information, visit SimpleHealthyKitchen.com.

Buzz’s Fresh Herb and Apple Sage Stuffing

1 loaf bread, toasted (whole wheat (WW) or half WW,
half French bread)
¼ cup unsalted butter
2 cups celery, chopped
1 large yellow onion, chopped
1 to 2 cloves garlic, chopped (to taste)
3 Granny Smith apples, chopped, with skin on
¼ cup sage leaves, chopped
¼ cup fresh rosemary, chopped
1 to 2 Tbsp fresh thyme, chopped
2½ cups reduced sodium vegetable or chicken broth
2 eggs
1 to 2 tsp salt to taste (may substitute nutritional yeast or fresh dill)

Preheat oven to 350° F. Grease a large, 2-to-3-inch-deep casserole or baking dish. Toast bread and cut into 1-inch cubes. Set aside. Melt butter in a large pan. Add celery, onion, garlic, apples and fresh herbs. Stir to mix and cook until softened, about 10 to 15 minutes. Remove from heat and cool. Beat eggs in a large mixing bowl. Add bread cubes and apple/vegetable/fresh herb mixture into the egg mixture. Add broth and salt (or nutritional yeast or fresh dill) and mix well. Spoon stuffing into prepared casserole dish. Cover with foil and bake for 30 minutes. Uncover and bake for 20 to 30 minutes more or until golden-brown crust forms. Remove from oven, uncover and cool.

Courtesy of Buzz Spence. For more information on fresh herbs for emotional health, visit MotherEarthLiving.com.

Greek-Style Green Beans (Fasolakia Lathera)

⅓ cup olive oil
1 onion, chopped
1 lb green beans
1 medium potato, sliced (¼-inch thickness, cut in half)
3 medium tomatoes, grated, or 12 to 15 oz chopped tomatoes
¼ cup parsley, chopped
1 tsp sugar
½ tsp salt
Fresh pepper

In a medium pot, heat olive oil on low to medium heat. Sauté onion until softened. Add potatoes and heat for 2 to 3 minutes. Add beans and mix with olive oil until coated. Add tomatoes, parsley, sugar, salt and pepper. Mix well. Add just enough hot water to cover the beans halfway. Cover and simmer for about 40 minutes, or until beans are soft and most of the liquid is absorbed. May be served as a side dish for four people or a vegetarian/vegan entrée for two.

Courtesy of Elena Paravantes, RDN. For more information and Mediterranean recipes, visit OliveTomato.com.

Seluisauganasda Cherokee Cornmeal Cookies

Here’s a creative, nutritious way to celebrate indigenous tradition during the holidays while also being mindful of mental health.

¾ cup softened butter
½ cup organic brown sugar
1 egg
1 tsp vanilla
1½ cups flour
½ cup cornmeal
1 tsp baking powder
¼ tsp salt
½ cup raisins (Other versions of this recipe include nuts and dark
chocolate pieces.)

Preheat oven to 350° F. Spray cookie sheet with nonstick cooking spray and set aside. Using a wooden spoon, mix butter and brown sugar in a large mixing bowl. Add egg and vanilla. Stir until smooth. Add flour, cornmeal, baking powder and salt. Add raisins. Mix well. Drop dough by rounded teaspoonful onto baking sheet. Bake 12 to 15 minutes or until slightly golden. Makes about 2 dozen small cookies.

Courtesy of La Potosina. For more information, visit IndigenousFoods.wordpress.com.