I have made this stuffing recipe a handful of times over the years and am just now getting it on my website! I never liked stuffing growing up and I didn’t know why. As I got older, I realized I really didn’t like the flavor profile of sage, and that is the predominant herb in most packaged stuffings. In my quest to find a non-sage stuffing option I came across this recipe from Giada and it was a hit. Chock full of vegetables and not a hint of sage to be had.

• 5 1/2 tablespoons unsalted butter, (at room temperature, (2 of the tablespoons cut into 1/2-inch pieces))
• 3 tablespoons extra-virgin olive oil
• 4 medium carrots, (peeled and cut into 1/2-inch cubes)
• 3 medium parsnips, (peeled and cut into 1/2-inch cubes)
• 2 large leeks, (white and pale green parts only, thinly sliced)
• One 1-pound butternut squash, (halved, peeled, seeded and cut into 1/2-inch cubes)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh thyme leaves
• 1 teaspoon ground allspice
• 2 Granny Smith apples, (unpeeled, cored and cut into 1/2-inch cubes)
• Zest of 1 large lemon
• 8- ounce loaf sourdough bread, (cut into 1/2-inch cubes (about 6 cups))
• 3 large eggs, (at room temperature, beaten)
• 1 1/2 cups (6 ounces) dried cranberries
• 1/4 cup frozen apple juice concentrate, (thawed)
• 3/4 cup vegetable stock
• 5 ounces (2/3 cup goat cheese) coarsely crumbled, optional

Preheat the oven to 375 degrees. Grease a 9×13 glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 12×15 piece of foil with 1/2 tablespoon of the butter. Set aside. In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil. Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften, about 15 minutes. Add the remaining olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly. In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.

I go back and forth with myself on whether or not to post recipes like the one I’m about to share with you, because this isn’t a multi-step, high ingredient list recipe. It’s a wing it and every time is different recipe. My hope is that by including it, it will spark your appetite and encourage you to roast all the veggies.

• 2 lbs broccoli florets (I always trim the stems off…)
• avocado oil (my new favorite)
• salt
• pepper
• fresh grated Parmesan cheese

First, preheat your oven to 425. If you have a convection setting, use that! Line a large rimmed baking sheet with parchment or foil. In a bowl, combine your broccoli with a generous drizzle of avocado oil. I always drizzle, then shake/stir to make sure everything is coated. If your broccoli is still looking dry, add some more oil. Pour the broccoli onto the baking sheet, and I like to bunch mine all together so that when I shred the cheese on top it almost forms a little crust on top. Before adding the grated Parmesan, season with salt and pepper to taste. I grate my cheese right there over the broccoli. Roast for about 20 minutes, checking on it starting around the 15 minute mark, until the cheese is brown and you’ve got lovely roasted brown bits on your broccoli. Serve with your favorite protein.

Rice has long been one of my favorite foods. When I was young and we would go to my grandmother’s house she would always make a side of rice just for me to go with whatever meal we were having. That preference has been transferred to my son so it makes frequent rotations in our meal plans. I love this one because with very few ingredients you get rice that is perfectly seasoned and so easy. Recipe and photo courtesy of aheadofthyme.com

• 2 cups jasmine rice
• 400 ml coconut milk
• 1 1/2 cups water
• 1 teaspoon salt
• 1 teaspoon sugar

Using a bowl and fine mesh strainer, rinse the rice with cold water until clear. (This step is optional if you want stickier rice for something like sushi. I normally skip this step because of time management, but the last time I made it I took the time the rinse the rice and it was definitely fluffier.) After the rice is rinsed, add it to a pot with the water, coconut milk, salt and sugar. Bring to boil, then reduce to low, cover and cook for 20 minutes. After 20 minutes, leave the lid on and let the rice sit for 5 additional minutes. Fluff with a fork and serve.

Growing up I was not much of a pickle fan, but when I met my husband’s Grandma Dale, and tried her bread and butter pickles, I was converted. They are so tasty, and so good with just about anything. It only took me 15 years, but I finally got them here on the site.

• 4 pounds pickling cucumbers, thinly sliced
• 2 medium Vidalia onions, thinly sliced
• 2 green (or red) bell peppers, chopped or sliced
• 1/2 cup canning or kosher salt
• Ice cubes

For the Pickling Liquid

• 3 cups white vinegar
• 5 cups white sugar
• 1/2 teaspoon turmeric
• 1/2 teaspoon celery seed
• 2 tablespoons mustard seed

Combine cucumbers, onion, peppers in a large bowl. Sprinkle with salt and cover with ice cubes. Let stand for 3 hours. Rinse and drain very well. Combine all remaining ingredients for the syrup in a large pan. Bring to a boil. Turn off heat. Fill each sterile jar with vegetables and fill jar with syrup, leaving 1/4 inch headroom. Remove air bubbles with a plastic knife inserted around the inside of each jar. Wipe the rim with a clean cloth. Put the lids and rings on finger tight. Process the pints in boiling water for 15 minutes. Label when the jars have sealed and cooled.

Growing up my mom’s idea of cooking vegetables was to open a can, put in a pan on the stove and cook with a strip of uncooked bacon. While this wasn’t a terrible way to cook vegetables, it was often rather boring. I have come to realize that I have the same tendency, although instead of opening a can of vegetables, I roast everything with olive oil, salt and pepper. So far it has worked for me to get my kids to eat more vegetables, and with this recipe I was even more daring and added Panko bread crumbs and parmesan. My youngest son said he didn’t know broccoli could taste so good!

• 1 pound fresh broccoli washed and trimmed
• extra virgin olive oil
• 2 tablespoons finely shredded parmesan cheese
• 2 tablespoons Panko bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder

Preheat the oven to 400°. Place broccoli in a large mixing bowl. Drizzle with olive oil. Sprinkle on garlic powder, salt, cheese and bread crumbs. Toss until fully coated. Roast for 15-20 minutes, depending on thickness.

This recipe comes out of the Magnolia Cookbook and is a true winner. When I told my husband I was going to try it he was like “Why not just make cornbread?” However, after he went back for seconds he told me that he was glad I didn’t just make cornbread. It makes a lot so would be a great potluck dish or I would even consider serving it for Thanksgiving dinner.

• 1 stick of salted butter, melted
• 1 14.75 oz can of creamed corn
• 1 15 oz can of corn, drained
• 1 cup sour cream
• 2 large eggs, lightly beaten
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1 8.5 oz box corn muffin mix*

Preheat the oven to 350. Generously butter a 2 1/2 quart casserole dish. Melt the stick of butter and pour it into a large bowl. Add the creamed corn and corn kernels and stir to combine. Stir in the sour cream, eggs, sugar and salt. Add the cornbread mix and stir only until the dry ingredients are incorporated. Scrape into the prepared dish. Bake until golden on top and nearly set in the center, mine took about 45 minutes. It will look slightly undercooked in the middle but will set as it cools. Cool for 15 minutes before serving.

*If you are like me and don’t have any boxed corn bread mix on hand, check out my homemade version!

I love, love, love rice and this recipe was such a good one. Fast, simple, and flavorful without being overly salty. I was curious when I saw the french onion soup ingredient that it would tasty overly salty but that wasn’t the case at all. I’m going to post the recipe with the original quantities, but be advised that it makes a TON so if you are only feeding a few, be sure and cut it in half. Recipe and photo courtesy of cookiesandcups.com

• 1 1/4 cups beef stock
• 1 1/4 cups water
• 1 packet onion soup mix
• 1 stick (1/2 cup) butter
• 2 cups rice, your choice

Place all ingredients in your Instant Pot. Use the manual setting, on high pressure for 22 minutes. Allow the pressure to naturally release. Serve warm.

Last Christmas I had this succotash at my mother-in-laws and I knew I would have to make it myself. It is incredibly easy to make and can be kept warm in the crockpot for hours. Recipe courtesy of Dale Fillmer.

• 1 bag frozen lima beans
• 1 bag frozen corn
• 4 tablespoons butter
• 1/2 cup flour
• 2 1/4 cup milk
• salt and pepper to taste
• chicken broth

Pour the vegetables into the crockpot. In a large skillet, melt the butter and add the flour. Whisk together until the flour turns a nice golden color, about 3-5 minutes. Add in the milk, salt and pepper and stir constantly until the sauce starts to thicken. Pour over the vegetables and add chicken broth to desired consistency. Warm on high for at least two hours before serving.