The holiday season can be a tough time to stick to a healthy diet, especially if you’re vegetarian or vegan. This festive salad on the table ensures no one will feel deprived. Heart-healthy, antioxidant-rich wild rice provides an earthy, nutty-tasting base for a colorful mélange of cool-weather produce. Apples, pears, pomegranate arils, and any kind of nut could also make themselves at home here. Serves 4. – Susan Puckett Dressing: • 3 tablespoons fresh lemon juice • 1 tables

This rustic Turkish-inspired recipe is adapted from one in Christopher Kimball’s “Milk Street Shorts: Recipes That Pack a Punch.” It is a great example of how you can add flavor to simmered chicken with a couple of spices and pantry staples. The trick is to brown the tomato paste with the olive oil and garlic first to the point that it looks like it’s beginning to burn. A simple green salad and hunk of crusty bread complete the meal. Serves 4-6. – Susan Puckett Ingredients •

Ingredients: ·         2 cups oat flour ·         1/2 cup semi-sweet chocolate chips ·         1 tsp baking soda ·         2 tsp baking powder ·         1 1/4 tsp cinnamon ·         1/2 tsp salt ·         2/3 cup maple syrup ·         2 large eggs, room temperature ·         1/3 cup of oil or melted unsalted butter ·         1 cup unsweetened applesauce ·         1/2 cup of unsweetened milk Directions: • Preheat oven to 450 degrees. Line a muffin tin with liners; set aside. •

Giambotta is a rustic one-pot vegetable stew bursting with late-summer flavors that hails from Calabria, Italy. This version is lightly adapted from one in “Vegana Italiana: Traditional Italian the Plant-Based Way” by Tara Punzone. The key to success is in the layering of the veggies and herbs. Give the hearty aromatics a head start before adding the rest of the ingredients in the order given. You want to make sure each is cooked to desired tenderness without turning mushy. A

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