Holland Onion and Leek Soup


PREP TIME: 20 MINUTES | COOK TIME: 1 HOUR

PREP TIME: 20 MINUTES | COOK TIME: 1 HOUR


INGREDIENTS

  • 3 jars (15 ounces each) Aunt Nellie's Holland-Style Onions
  • 3 tablespoons unsalted butter
  • 4 cups sliced leeks, white and green parts, (1/4-inch thick slices)
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons light brown sugar
  • 1-1/2 cups sherry wine
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 3 sprigs fresh thyme
  • 1 dry bay leaf
  • 1 box (32 ounces) reduced-sodium beef stock
  • French baguette, cut into 6 (1/2-inch thick) slices
  • 3 tablespoons shredded Parmesan cheese

DIRECTIONS

Makes 6 (approx. 1 cup) servings.

  1. Drain onions; set aside. Discard liquid.
  2. Heat Dutch oven or large pot to medium-high heat. Add butter. When butter has melted, add leeks. Cook 15 minutes, stirring frequently. (Reduce heat to medium if leeks are browning too quickly.)
  3. Add onions, garlic, flour and brown sugar. Stir to combine. Reduce heat to medium. Cook 8 to 10 minutes or until mixture is well combined and leeks are tender, stirring frequently.
  4. Add sherry, salt, pepper, thyme sprigs and bay leaf. Cook 5 minutes, stirring frequently. Add beef stock. Bring to boil. Reudce heat and simmer 30 minutes, stirring occasionally.
  5. Preheat broiler. Arrange baguette slices on baking sheet in single layer. Toast until golden brown.
  6. Remove thyme sprigs and bay leaf from soup. Ladle soup into oven-safe bowls. Top with toasted baguette and shredded Parmesan cheese, about 1/2 tablespoon per bowl. Broil until melted and edges are golden brown. (See note)

Note: If oven-safe bowls are not available, arrange baguette slices on baking sheet as directed in Step 5. Sprinkle evenly with Parmesan cheese and broil until golden brown. Top each bowl of soup with baguette slice.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 330 calories; 8g protein; 45g carbohydrate; 9g fat; 1200mg sodium; 20mg cholesterol; 3g dietary fiber; 3.62mg iron; 0.33mg thiamin; 1190.44IU vitamin A; 3.81mg vitamin C.

Orange Galette with Beet Gorgonzola Salad


PREP TIME: 30 MINUTES | COOK TIME: 15 to 20 MINUTES

PREP TIME: 30 MINUTES | COOK TIME: 15 to 20 MINUTES

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
  • 1 sheet frozen puff pastry, approximately 16 x 11 inches (see note)
  • 1 tablespoon olive oil, divided
  • 4 segments Navel oranges
  • 4 ounces crumbled Gorgonzola or other blue cheese, divided
  • 1/4 teaspoon kosher salt (optional)
  • 1/4 teaspoon dried basil
  • 2 cups mixed baby salad greens
  • 1/4 cup chopped pecans, toasted if desired

DIRECTIONS

Makes 12 servings.

  1. Heat oven to 400°F.
  2. Drain beets well; set aside on paper towels to absorb any remaining liquid. Discard liquid or save for another use.
  3. Spray large sheet pan with nonstick cooking spray. Gently place puff pastry sheet on pan. With pastry brush, gently spread half of olive oil on pastry sheet. Place about half of orange segments in two rows on top of pastry sheet, leaving 1-inch margins on all sides.
  4. Fold up edges of pastry sheet to create border. Sprinkle half of crumbled Gorgonzola over oranges. Sprinkle with salt, if desired, and basil.
  5. Bake until golden brown, about 15 to 20 minutes; watch carefully, as different brands of puff pastry may have different cooking times. Remove from oven; cool on wire rack.
  6. Meanwhile, coarsely chop beets. In large bowl, toss together remaining orange segments, mixed greens and chopped beets. Drizzle with remaining olive oil; toss gently to combine.
  7. Cut cooked galette into 12 pieces. Top with beet salad. Sprinkle with remaining cheese and the pecans.

Note: If your puff pastry sheet is a different size, adjust accordingly. For example, if your sheet is 9-1/2 x 11, gently roll it out with a rolling pin to approximately 16 x 11 inches. If your pastry sheet is a 9-1/2-inch square, use two squares.


NUTRITION INFORMATION

Nutrition information per serving (1/12 of recipe):  180 calories; 4g protein; 18g carbohydrate; 11g fat; 220mg sodium; 10mg cholesterol; 2g dietary fiber; 0.80mg iron; 0.05mg thiamin; 329.89IU vitamin A; 14.31mg vitamin C.

Pickled Beet & Red Quinoa Salad with Orange Vinaigrette


PREP TIME: 20 MINUTES | COOK TIME: 15 TO 20 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 15 TO 20 MINUTES


INGREDIENTS

Salad:

  • 1 jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets (See Notes)
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped fresh parsley
  • 1/2 cup red quinoa, cooked according to package directions (about 1-1/2 cups cooked) (See Notes)
  • 1/2 cup coarsely chopped almonds, toasted
  • 1/3 cup crumbled reduced-fat or traditional feta cheese
  • 1 tablespoon orange zest

Vinaigrette:

  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt (optional)
  • 2 tablespoons olive oil

DIRECITONS

Makes 8 (approx. 1/2-cup) servings.

  1. Drain beets. Place in large bowl; set aside. Discard beet liquid or save for another use.
  2. For vinaigrette, in small bowl whisk together orange juice, 1 tablespoon orange zest, black pepper, salt, if desired, and olive oil; set aside.
  3. Add chickpeas, green onions, parsley and quinoa to beets. Add vinaigrette; toss to combine well. Just before serving, add almonds to salad; toss to combine well. Sprinkle with feta cheese and 1 tablespoon orange zest. Serve at room temperature or chilled.

Notes: White or black quinoa or a combination of colors can be used in place of red.

Aunt Nellie’s Whole Pickled Beets, quartered, or Sliced Pickled Beets can be substituted for Baby Whole Pickled Beets.


NUTRITION INFORMATION

Nutrition information per serving (1/8 of recipe): 205 calories; 7g protein; 24g carbohydrate; 9g fat; 215mg sodium; 2mg cholesterol; 5g dietary fiber; 1.58mg iron; 0.08mg thiamin; 463.37IU vitamin A; 12.11mg vitamin C.

Herbed Mediterranean Flat Bread

PREP TIME: 15 MINUTES | COOK TIME: 10 TO 12 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 10 TO 12 MINUTES


DIRECTIONS

Makes 4 servings. 

  1. Preheat oven to 400°F. Drain onions. Pat dry. Discard liquid. Drain artichokes well. Discard liquid.
  2. Press onions with spatula to crush lightly. Pat dry again. Place in large bowl. Coarsely chop artichokes. Add to bowl with onions. Stir in bell pepper, parsley, olives, red pepper flakes, black pepper and 1 tablespoon of the Parmesan cheese; set aside.
  3. In small bowl, stir together the olive oil, thyme and garlic. Brush over one side of flat breads. Place on baking sheet; bake 2 minutes. Remove from oven.
  4. Top each flat bread with onion mixture. Sprinkle with remaining 1 tablespoon Parmesan cheese. Return to oven. Bake 8 to 10 minutes or until heated through, and flat bread is crisp.
  5. Cut each flat bread in half. Sprinkle with fresh basil, if desired.

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Holland-Style Onions
  • 1 jar (7.5 ounces) quartered marinated artichoke hearts
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped or sliced Kalamata olives
  • 1/4 teaspoon crushed red pepper flakes
  • Coarse grind black pepper
  • 2 tablespoons shredded Parmesan cheese, divided
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried thyme leaves, crushed
  • 1 clove garlic, minced
  • 2 whole grain round or square flat breads (about 6 to 7 inches diameter (See Note)
  • Fresh basil (optional)

Note: One larger flat bread approximately 10 x 7-1/2 inches can be substituted for the two smaller flatbreads. Check package directions for baking temperature and times as brands may vary.  


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 210 calories; 6g protein; 32g carbohydrate; 9g fat; 600mg sodium; 2mg cholesterol; 7g dietary fiber; 2.32mg iron; 0.04mg thiamin; 700.59IU vitamin A; 10.19mg vitamin C.

Carrot-Citrus Olive Oil Cake


PREP TIME: 20 MINUTES | BAKE TIME: 50 TO 55 MINUTES

PREP TIME: 20 MINUTES | BAKE TIME: 50 TO 55 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Glazed Small Sliced Carrots
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons pumpkin pie spice or ground cinnamon (optional)
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup olive oil
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 3 eggs
  • Confectioners' sugar (optional)

DIRECTIONS

Makes 12 servings.

  1. Preheat oven to 325°F. Spray 9-inch springform pan with baking spray or grease and flour pan. 

  2. Puree carrots in food processor or blender until smooth. Place in large bowl; set aside.

  3. In small bowl, stir together flour, baking powder, baking soda, pumpkin pie spice, if desired, and salt, until well combined. 

  4. Add sugar, olive oil, orange and lemon juice, orange and lemon zest and vanilla to carrots. Beat on medium speed of electric mixer until completely combined, about 2 minutes. Add eggs, one at a time, beating after each addition.

  5. Add flour mixture gradually, beating on low speed of electric mixer just until combined. 

  6. Transfer batter to prepared pan; smooth top. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. 

  7. Cool in pan 15 minutes on wire rack; remove sides of pan and let stand on rack until completely cool. Sprinkle with confectioners’ sugar, if desired.


NUTRITION INFORMATION

Nutrition information per serving (1/12 of recipe): 205 calories; 4g protein; 35g carbohydrate; 6g fat; 340mg sodium; 50mg cholesterol; 1g dietary fiber; 1.28mg iron; 0.15mg thiamin; 1561.67IU vitamin A; 2.05mg vitamin C.

Beet & Spinach Wrap

PREP TIME: 10 MINUTES | CHILL TIME: UP TO 4 HOURS

PREP TIME: 10 MINUTES | CHILL TIME: UP TO 4 HOURS


INGREDIENTS

  • 1 single serve cup Aunt Nellie's Diced Pickled Beets
  • 2 tablespoons prepared hummus (any flavor)
  • 1 multigrain or whole wheat tortilla wrap (about 7 inches diameter)
  • 1/2 cup lightly packed baby spinach, long stems removed
  • 2 thin slices smoked turkey breast (See Note)
  • Chopped chives

DIRECTIONS

Makes 1 serving. 

  • Drain beet cup. Discard liquid. Pat beets dry.
  • Spread hummus evenly over one side of tortilla. Top with even layer of spinach, then beets. Top with turkey slices and sprinkle with chives. Roll up. Serve immediately or wrap securely in plastic wrap and refrigerate up to 4 hours.

Note: Other favorite sandwich meats such as plain turkey breast, ham or roast beef can be substituted for smoked turkey.


NUTRITION INFORMATION

Nutrition information per serving: 230 calories; 10g protein; 34g carbohydrate; 6g fat; 720mg sodium; 10mg cholesterol; 6g dietary fiber; 2.80mg iron; 0.06mg thiamin; 1891.73IU vitamin A; 46.43mg vitamin C.

Berry Beet Smoothie


PREP TIME: 15 MINUTES

PREP TIME: 15 MINUTES

INGREDIENTS

  • 1 single serve cup Aunt Nellie's Diced Pickled Beets
  • 1/2 cup fresh or frozen strawberries, raspberries, blueberries or blackberries (use one or a combination)
  • 1 container (about 5.3 ounces) plain or vanilla nonfat Greek or traditional yogurt
  • Ice cubes (optional)

DIRECTIONS

Makes 1 serving (approx. 1 to 1-1/4 cups).
  1. Drain beet cup. Discard liquid. Place beets in blender container.
  2. Add berries. Puree until combined. Add yogurt; puree until smooth. If desired, for colder, thicker smoothie, add 2 to 3 ice cubes and process until combined.

NUTRITION INFORMATION

Nutrition information per serving: 160 calories; 15g protein; 22g carbohydrate; 1g fat; 190mg sodium; 10mg cholesterol; 2g dietary fiber; 1.01mg iron; 0.02mg thiamin; 8.64IU vitamin A; 83.12mg vitamin C.

Bacon-Apple Red Cabbage Soup


PREP TIME: 15 MINUTES | COOK TIME: 20 MINUTES

PREP TIME: 15 MINUTES | COOK TIME: 20 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Sweet & Sour Red Cabbage, not drained
  • 2 slices thick-cut bacon, chopped
  • 1 medium red onion, chopped (about 1/2 cup)
  • 1 clove garlic, minced
  • 2 cups low-sodium, fat-free chicken or vegetable broth
  • 1 medium apple, chopped (about 1 cup)
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/8 teaspoon ground allspice (optional)
  • 1/8 teaspoon ground cloves (optional)
  • Chopped apple (optional)
  • Plain yogurt or sour cream (optional)
  • Crumbled cooked bacon (optional)

DIRECTIONS

Makes 4 servings.
  1. Cook bacon in large saucepan or Dutch oven over medium heat 2 to 3 minutes or until cooked through and crisp. Remove bacon from skillet; reserve. Drain drippings; return 1 tablespoon drippings to pan; discard remaining drippings. 
  2. Add onion to pan. Cook about 2 minutes, until tender, stirring frequently. Add garlic; cook and stir about 30 seconds. Add red cabbage and liquid from jar, broth and 1 cup chopped apple. Stir in cinnamon, allspice and cloves, if desired. Bring to boil. Reduce heat and simmer, covered, 10 minutes. Add water, 1/2 cup at a time, if soup is too thick. Add bacon to pan. Continue simmering, uncovered, about 5 minutes until apples are tender and soup is desired consistency.
  3. Spoon soup into serving bowls. Garnish with chopped apple, yogurt and crumbled bacon, if desired.

NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe):  170 calories; 3g protein; 27g carbohydrate; 6g fat; 500mg sodium; 10mg cholesterol; 1g dietary fiber; 0.42mg iron; 0.02mg thiamin; 21.32IU vitamin A; 6.62mg vitamin C.

Beet & Goat Cheese Crostini

Beet & Goat Cheese Crostini


PREP TIME: 20 MINUTES | STANDING TIME: 15 TO 30 MINUTES

PREP TIME: 20 MINUTES | STANDING TIME: 15 TO 30 MINUTES


INGREDIENTS

  • 1 jar (16 oz.) Aunt Nellie's Sliced Pickled Beets
  • 1/2 cup yellow, red or combination cherry tomatoes, cut into small dice (optional)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped fresh basil
  • 8 oz. fresh goat cheese, plain or with pepper
  • Freshly ground black pepper
  • 24 oven-baked Italian-style bread rounds

 

DIRECTIONS

Makes 24 servings.

  1. Drain beets well; cut into 1/4-inch dice. Measure 1-1/2 cups diced beets. (Reserve remaining for use in salads.) In medium bowl, combine beets, tomatoes, if desired, vinegar and basil. Let stand 15 to 30 minutes for flavors to blend.
  2. To serve, spread about 1 generous teaspoon of goat cheese on each toast and top with the beet mixture. Sprinkle with freshly ground black pepper. Serve immediately.

NUTRITION INFORMATION

Per serving (1/24 of recipe): 55 calories; 3g protein; 6g carbohydrate; 2g fat; 110mg sodium; 4mg cholesterol; less than 1g dietary fiber; 0.46mg iron; 0.04mg thiamin; 120IU vitamin A; 0.08mg vitamin C

Harvard Beet Spice Cake

Harvard Beet Spice Cake


PREP TIME: 25 MINUTES   |   BAKE TIME: 40 MINUTES

PREP TIME: 25 MINUTES   |   BAKE TIME: 40 MINUTES


INGREDIENTS

  • 1 jar (15.5 ounces) Aunt Nellie’s Harvard Beets, not drained
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 cup coarsely chopped walnuts
  •  Confectioners’ sugar

DIRECTIONS

Makes 12 servings

  1. Puree beets in blender or food processor until smooth; set aside.
  2.  In medium bowl, stir together dry ingredients.
  3. Beat butter with sugar until light and fluffy.  Add eggs and beat well.  Add dry ingredients alternately with beets to butter mixture, mixing well after each addition.  Fold in walnuts.  Turn batter into greased, lightly floured 9-cup fluted tube (Bundt) pan.
  4. Bake at 350°F 35 to 40 minutes, or until cake tests done.  Cool on rack for 30 minutes before removing from pan.  Sift confectioners’ sugar over top of cooled cake, if desired.


NUTRITION INFORMATION

Per serving:  340 calories; 6 g protein; 46 g carbohydrate; 15 g fat;  400 mg sodium; 55 mg cholesterol; 2 g dietary fiber; 1.62 mg iron; .19 mg thiamin; 283.26 IU vitamin A; .32 mg vitamin C.


Optional variation: Substitute Harvard Beets for 1 jar Aunt Nellie's Glazed Small Sliced Carrots.

 

Chicken Soft Tacos with Pickled Beet Salsa

PREP TIME: 25 MINUTES

PREP TIME: 25 MINUTES

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets (See Note)
  • 2 tablespoons chopped red onion
  • 2 tablespoons coarsely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup sour cream
  • 1 tablespoon jalapeno mustard
  • 4 soft flour tortillas (6-inch diameter)
  • 2 cups fresh arugula
  • 2 cups chopped cooked rotisserie chicken (hot or cold)
  • 1/4 cup crumbled queso fresco cheese

DIRECTIONS

Makes 4 servings

1. For salsa, drain beets; chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.

2. In small bowl, stir together sour cream and mustard; set aside.

3. On one half of tortilla, place equal amounts of beet salsa, arugula, chicken and cheese. Top with dollops of mustard sour cream. Fold over.

Note: Sliced Pickled Beets or 3 single serve cups Aunt Nellie’s Diced Pickled Beets may be substituted.


NUTRITION INFORMATION

Per serving (1/4 of recipe): 380 calories; 20 g protein; 28 g carbohydrate; 20 g fat; 650 mg sodium; 80 mg cholesterol; 1 g dietary fiber; 2 mg iron; 0.15 mg thiamin; 460 IU vitamin A; 4 mg vitamin C.

Ruby Beet Chicken Salad Skewers with Citrus-Stone Ground Mustard Vinaigrette

PREPARATION TIME: 25 MINUTES / COOK TIME: 20 MINUTES

PREPARATION TIME: 25 MINUTES / COOK TIME: 20 MINUTES

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets, drained (See Note)
  • 2 large boneless, skinless chicken breast halves (about 1 pound)
  • Salt
  • Pepper
  • 4 1/2 tablespoons stone ground mustard, divided
  • 1 1/2 tablespoons plus 1/3 cup orange marmalade, divided
  • 2 tablespoons minced fresh chives
  • 1 large lemon, zested & juiced (1/3 cup juice)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup olive oil
  • 1 bag (9 ounces) leafy romaine pieces
  • 1/3 cup chopped almonds, toasted
  • 1/3 cup crumbled firm white cheese (such as blue cheese, feta, or goat)

Note: Whole Pickled Beets may be substituted. Cut beets in half.

 

DIRECTIONS

Makes 8 servings

1. Preheat oven to 375° F. Drain beets; set aside.

2. Season both sides of chicken with salt and pepper, as desired. In small bowl, combine 1 1/2 tablespoons each of the mustard and the marmalade. Brush mixture over chicken until completely coated. Bake chicken on aluminum foil-lined rimmed baking sheet, about 20 to 25 minutes or until juices run clear; set aside.

3. Meanwhile, for vinaigrette, in medium bowl, combine remaining 3 tablespoons mustard, 1/3 cup marmalade, chives, zest and lemon juice, salt and pepper. Slowly pour in oil while whisking vigorously until completely combined.

4. Slice cooled chicken into 1-inch pieces. Onto each skewer, thread a beet, piece of chicken and 4 to 5 pieces of lettuce; repeat two more times; add one beet at end. Repeat to make 8 skewers. Place skewers on large serving platter. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.


NUTRITION INFORMATION

Per serving (1 skewer): 255 calories; 15 g protein; 20 g carbohydrate; 12 g total fat; 440 mg sodium; 40 mg cholesterol; 2 g dietary fiber; 1 mg iron; 0.07 mg thiamin; 2871 IU vitamin A; 7 mg vitamin C.

Thai Carrot Pasta

PREP TIME: 30 MINUTES

PREP TIME: 30 MINUTES

DIRECTIONS

Makes 6 servings

1. Reserve 3/4 cup carrots. Place remaining carrots and liquid in food processor or blender container. Add peanut butter, vinegar, 1 tablespoon sesame oil, soy sauce, Sriracha, ginger and garlic. Puree until completely combined. Add broth a tablespoon at a time if needed for consistency.

2. In large bowl, toss pasta with remaining 2 teaspoons sesame oil. Add reserved carrots, cucumber, bell pepper, green onions and cilantro; toss to combine. Add half of carrot dressing; toss. Add remaining dressing; toss. Serve immediately or chilled. Just before serving, sprinkle with chopped peanuts and lime peel, if desired.

INGREDIENTS

Dressing:

  • 1 jar (15.5 ounces Aunt Nellie’s Glazed Small Sliced Carrots
  • 1/2 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon plus 2 teaspoons toasted sesame oil, divided
  • 2 tablespoons light soy sauce
  • 2 teaspoons Sriracha sauce or other hot sauce
  • 1 tablespoon finely shredded fresh ginger
  • 1 clove garlic, minced
  • 2 tablespoons fat free, reduced-sodium vegetable or chicken broth or water
  • 2 tablespoons finely chopped roasted, unsalted peanuts
  • 2 teaspoons shredded lime peel, optional

Pasta:

  • 8 ounces linguine (broken into halves or thirds if desired), cooked according to package directions, drained and rinsed in cold water
  • 1 cup thinly sliced cucumber, peeled if desired
  • 1 cup thinly sliced bell pepper
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped cilantro

NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 365 calories; 11 g protein; 44 g carbohydrate; 17 g fat; 466 mg sodium; 0 mg cholesterol; 4 g dietary fiber; 2 mg iron; 0.4 mg thiamin; 3273 IU vitamin A; 17 mg vitamin C.

 

Spicy Carrot-Sweet Potato Casserole

PREP TIME: 10 MINUTES   |   BAKE TIME: 30 MINUTES

PREP TIME: 10 MINUTES   |   BAKE TIME: 30 MINUTES

DIRECTIONS

Makes 6 servings

1. Heat oven to 350°F. In large bowl, gently stir together carrots with liquid, orange juice, cinnamon, ginger and orange peel.

2. Spray 1-1/2 to 2-quart baking dish with nonstick cooking spray. Arrange sweet potatoes in dish. Pour carrot mixture over potatoes. Sprinkle with pecans.

3. Bake 30 minutes or until bubbly and heated through. Allow to stand 5 to 10 minutes before serving.

INGREDIENTS

1 jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
1/4 cup orange juice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated orange peel
1 cup cooked sweet potato pieces (about 2-inch pieces)
1/4 cup coarsely chopped pecans

 

 

 

Note: 1/2 cup chopped apples can be added to carrot mixture in Step 1.

Nutrition Information

Nutrition information per serving (1/6 of recipe): 110 calories; 1 g protein; 19 g carbohydrate; 3 g fat; 180 mg sodium; 0 mg cholesterol; 3 g dietary fiber; 0.88 mg iron; 0.07 mg thiamin; 11493 IU vitamin A; 5.88 mg vitamin C.

Carrot Crumble Bars

PREP TIME: 15 MINUTES   |   BAKE TIME: 30 MINUTES

PREP TIME: 15 MINUTES   |   BAKE TIME: 30 MINUTES

DIRECTIONS

Makes 16 servings

1. In large bowl, combine flour, oats and brown sugar. Add butter; stir to coat all ingredients. Reserve 1/3 cup for topping. Press remaining mixture evenly onto bottom of 9-inch square baking pan lined with aluminum foil, if desired. Bake at 350°F 10 minutes or until lightly browned and set.

2. Meanwhile, for filling place carrots and liquid in food processor or blender container; puree until smooth. Transfer to medium bowl. Add egg, sugar, pumpkin pie spice and vanilla; stir until well combined. Pour over baked crust.

3. Sprinkle carrot mixture with reserved 1/3 cup crumbs over filling. Bake 30 minutes or until knife inserted near center comes out clean. Cool completely on wire rack. Refrigerate until firm.

4. Cut into 16 squares. Refrigerate leftovers, covered, up to 3 days.

INGREDIENTS

Crust/Topping:

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted

Filling:

  • 1 jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
  • 1 egg, beaten
  • 1/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice or ground cinnamon
  • 1 teaspoon vanilla extract

 

 

 

 

 

NUTRITION INFORMATION

Nutrition information per serving (1/16 of recipe): 140 calories; 2 g protein; 22 g carbohydrate; 5 g fat; 70 mg sodium; 23 mg cholesterol; 1 g dietary fiber; 1 mg iron; 0.09 mg thiamin; 1230 IU vitamin A; .4 mg vitamin C.

Carrot-Lentil Vegetable Stew

PREP TIME: 20 MINUTES   |   COOK TIME: 25 MINUTES

PREP TIME: 20 MINUTES   |   COOK TIME: 25 MINUTES

DIRECTIONS

Makes 4 servings (1-2/3 cups each)

1. Rinse lentils and drain. Place in Dutch oven or other large saucepan. Add 2 cups of the broth and 1 cup water. Bring to boil, reduce heat and simmer 15 minutes (lentils should be slightly undercooked).

2. Add onion, celery, bell pepper, remaining 1 cup broth, tomatoes with liquid, carrots with liquid and garlic. Bring to a boil, reduce heat and simmer 10 to 15 minutes until liquid is reduced as desired and vegetables are just tender. Stir in parsley. Serve topped with Parmesan, if desired.

 

INGREDIENTS

  • 1 cup dry lentils
  • 3 cups fat-free, reduced-sodium vegetable broth, divided
  • 3/4 cup chopped onion
  • 3/4 cup sliced celery
  • 3/4 cup chopped bell pepper (one color or assorted)
  • 1 can (14.5 ounces) no-salt-added diced tomatoes
  • 1 jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
  • 1 large clove garlic, minced
  • 1/2 cup chopped fresh parsley
  • Shaved Parmesan cheese, optional

 

Note: If desired, 1/2 pound chicken sausage links, cooked and cut into bite-sized pieces can be added to stew in Step 2 during last five minutes of cooking.

NUTRITION INFORMATION

Per serving (1/4 of recipe): 280 calories; 14 g protein; 54 g carbohydrate; <1 g fat; 390 mg sodium; 0 mg cholesterol; 10 g dietary fiber; 5 mg iron; 0.46 mg thiamin; 5499 IU vitamin A; 36 mg vitamin C.

 

Fudgy Beet Brownies

PREP TIME: 15 MINUTES   |   BAKE TIME: PER PACKAGE DIRECTIONS

PREP TIME: 15 MINUTES   |   BAKE TIME: PER PACKAGE DIRECTIONS

DIRECTIONS

Makes 24 brownies.

  1. Preheat oven to 350°F. Lightly spray bottom of 13 x 9-inch pan with nonstick cooking spray. Place beets in blender or food processor. Puree until smooth; set aside. 
  2. Combine brownie mix, oil, eggs and pureed beets in large mixing bowl; stir until well blended. Stir in chocolate chips. Pour into prepared pan. Bake as directed on package, checking after shortest recommended baking time. 
  3. Remove from oven; cool. Lightly dust with confectioners’ sugar, if desired.

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Harvard Beets, not drained
  • 1 box dark or milk chocolate brownie mix (See Note)
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 teaspoon ground chipotle chile powder
  • 1 cup semi-sweet chocolate chips or chunks
  • Confectioners’ sugar (optional)

Note: Package sizes vary from 18.4 ounces to 19.9 ounces.

 

NUTRITION INFORMATION

Per serving (1/24 of recipe): 180 calories; 1 g protein;  26 g carbohydrate; 7 g total fat; 150 mg sodium; 15 mg cholesterol; 1 g dietary fiber; 1 mg iron; 0.01 mg thiamin; 23 IU vitamin A; 0 mg vitamin C.

 

Chipotle Beet Brownies

PREP TIME: 15 MINUTES   |   BAKE TIME: PER PACKAGE DIRECTIONS

PREP TIME: 15 MINUTES   |   BAKE TIME: PER PACKAGE DIRECTIONS

DIRECTIONS

Makes 24 brownies.

  1. Preheat oven to 350°F. Lightly spray bottom of 13 x 9-inch pan with nonstick cooking spray. Drain beets, reserving 1/4 cup liquid. Combine beets and reserved liquid in blender or food processor; puree until smooth; set aside.
  2. Combine brownie mix, oil, eggs, pureed beets and chile powder in large mixing bowl; stir until well blended. Stir in chocolate chips. Pour into prepared pan. Bake as directed on package, checking after shortest recommended baking time.
  3. Remove from oven; cool. Lightly dust with confectioners’ sugar, if desired.

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 1 box (19.5 ounces) milk or dark chocolate brownie mix (See Note)
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 teaspoon ground chipotle chile powder
  • 1 cup semi-sweet chocolate chips or chunks
  • Confectioners’ sugar (optional)

 

     

     

     

    Note: Package sizes vary from 18.4 ounces to 19.9 ounces.

    NUTRITION INFORMATION

    Per serving (1/24 of recipe): 170 calories; 1 g protein;  28 g carbohydrate; 6 g total fat; 95 mg sodium; 16 mg cholesterol; 1 g dietary fiber; 1 mg iron; 0.01 mg thiamin; 23 IU vitamin A; 0 mg vitamin C.

     

     

                          

    Beet, Feta & Walnut Scones


    PREP TIME: 25 MINUTES   |    COOK TIME: 20 MINUTES

    PREP TIME: 25 MINUTES   |    COOK TIME: 20 MINUTES


    DIRECTIONS

    Makes 8 scones, 1 scone per serving.

    1. Preheat oven to 400°F.

    2. Drain beets well. Chop coarsely and set aside on paper towels to absorb any remaining liquid. 

    3. Whisk together flour, baking powder, salt and pepper in large bowl.

    4. Combine milk, oil and egg in small bowl; whisk to combine completely. Stir in onion, rosemary and garlic. Add milk mixture to flour mixture. Stir to combine. Gently stir in feta and walnuts just until combined, then add beets and stir gently to combine. 

    5. Turn out onto lightly floured surface. Knead dough about 3 to 4 times to smooth. Pat into 9-inch round on ungreased baking sheet. Cut into 8 triangles; do not separate. Lightly press rosemary sprigs into each scone. 

    6. Bake 20 minutes or until light golden brown. Let cool on baking sheet set on wire rack. Serve warm or at room temperature. 

      INGREDIENTS

      • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
      • 2 cups all-purpose flour
      • 1 tablespoon baking powder
      • 1/2 teaspoon salt
      • 1/2 teaspoon ground black pepper
      • 1/2 cup milk (2% or skim)
      • 1/3 cup olive oil
      • 1 egg, beaten
      • 1/4 cup thinly sliced green onion
      • 1 tablespoon chopped fresh rosemary
      • 1 small clove garlic, minced
      • 2/3 cup crumbled feta cheese (not fat-free)
      • 1/2 cup coarsely chopped toasted walnuts
      • 8 rosemary sprigs

      NUTRITION INFORMATION

      Per serving (1/8 of recipe): 310 calories; 7 g protein; 32 g carbohydrate; 17 g total fat; 470 mg sodium; 35 mg cholesterol; 2 g dietary fiber; 2 mg iron; 0.28 mg thiamin;  164 IU vitamin A; 1 mg vitamin C.


       

      Baked Onion-Goat Cheese-Sun-Dried Tomato Dip


      PREP TIME: 20 MINUTES   |    COOK TIME: 20 MINUTES

      PREP TIME: 20 MINUTES   |    COOK TIME: 20 MINUTES


      DIRECTIONS

      INGREDIENTS

      Makes 6 servings.

        1. Preheat oven to 350°F.

        2. Drain onions well; pat dry.

        3. Spray shallow oven-proof dish (3- to 4-cup size) with nonstick cooking spray. Place onion in dish. Press with spatula to flatten and crush onions.

        4. Sprinkle with 1 tablespoon of the tomatoes, the garlic, 2 tablespoons of the basil and black pepper, as desired. Drizzle with 1/2 tablespoon of the oil. 

        5. Cut goat cheese into 6 to 8 rounds. Arrange over onion mixture. Sprinkle with remaining tomatoes; drizzle with remaining 1/2 tablespoon oil. Sprinkle with herb seasoning, if desired. 

        6. Bake uncovered 20 to 30 minutes or until cheese is soft and mixture is bubbly. Sprinkle with remaining basil. Serve warm with crackers, flatbread or pita chips, as desired. 

          • 1 jar (16 ounces) Aunt Nellie’s Holland-Style Onions
          • 2 tablespoons chopped oil-packed sun-dried tomatoes, divided
          • 1 large clove garlic, minced
            4 tablespoons sliced fresh basil, divided
          • Coarse ground black pepper
          • 1 tablespoon oil from sun-dried tomatoes or olive oil, divided
          • 1 log (8 ounces) goat cheese
          • 1/2 teaspoon Mediterranean herb seasoning, optional
          • Crackers, flatbread or pita chips

          NUTRITION INFORMATION

          Per serving (1/6 of recipe): 180 calories; 8 g protein; 4 g carbohydrate;  14 g total fat; 270 mg sodium; 30 mg cholesterol; contains less than 1 g dietary fiber; 1 mg iron; 0.03 mg thiamin; 769 IU vitamin A; 3 mg vitamin C.