Fresh Cranberry Orange Relish

  • 12 ounces cranberries, fresh
  • 1 medium orange, whole
  • 2/3 cup sugar

Slice an unpeeled, washed orange into chunks (remove any seeds).  In a food processor:  Place 1/2 of the orange chunks and 1/2 of the cranberries process until mixture is evenly chopped.  Transfer to bowl.  Repeat with remaining orange and cranberries.  Add sugar to the bowl, tasting to adjust sweetness (if necessary - add 1/4 - 1/3 more of sugar).  Store in the refrigerator or freezer.  Makes 2 1/2 cups for 10-1/4 cup servings.

Recipe courtesy of Ocean Spray


Yukon Gold Potato Soup

  • 1 cups chicken broth, low fat, low sodium
  • 2 1/2 pounds potatoes, Yukon Gold, sliced
  • 6 cloves garlic, peeled
  • 2/3 cup Half and Half, fat free
  • 1/2 cup green onions, thinly sliced
  • salt and pepper, to taste
  • 1/3 cup sour cream, fat free

In a large pot, combine chicken broth, potatoes & garlic cloves and bring to a boil.  Reduce heat to simmer.  Cover and cook until potatoes are very ender, about 25 mins.  Puree soup in batches in a food process (or blender) until smooth.  Return soup to pot and add the Half and Half.  Bring soup to simmer.  Add more broth or water if too thick.  Season with salt and pepper.  Stir in green onions.  Serve hot.  Top each serving with a dollop of sour cream.  Soup can be made one day ahead.

Recipe created by Betsy Taylor, RD, Culinarian


Fennel Cucumber Salsa

  • 1 English cucumber, diced
  • 1 large fennel bulb, diced
  • 1 avocado - peeled, pitted and diced
  • 1/2 red onion, chopped
  • 1/2 cup pickled banana peppers, diced
  • 1 bunch cilantro chopped
  • 2 tablespoons honey
  • 3 tablespoons fresh lemon juice
  • 1 pear
  • salt and pepper, to taste

Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt and pepper in a bowl.  Allow mixture to sit 20 minutes before serving.



Zucchini, Asparagus, Grape Tomato Salad

  • 4 large zucchini
  • 12 each asparagus
  • 1 cup tomatoes, grape
  • 1/8 cup extra virgin olive oil (EVOO)
  • 1 whole lemon
  • 1/8 cup rice wine vinegar
  • salt and papper
  • 1 tsp Honey Mustard
  • 1/2 tsp Herbs de Provence
  • 1/4 tsp Garlic Powder

Using a mandoline or vegetable peeler, cut long, wide, thing, strips of zucchini ribbons into a bowl.  On asparagus, break off the bottom end to the tender spot, then diagonal cut into 1/2" pices and add to bowl.  Wash and dry the grape tomatoes.  If large, cut the tomatoes in half, lengthwise and add to bowl.  Zest the lemon over the veggies, then juice into bowl.  To the small bowl, whisk together the EVOO, lemon juice, rice wine vinegar, honey mustard, herbs de provence and garlic powder.  Add salt and pepper to taste, toss.  Serve immediately or chill for 2-3 hours.

Recipe created by Betsy Taylor, Culinarian