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Ingredientes
- Lemon Risotto Tarts from Kelly Salemi
- Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
- Spinach and Feta Quinoa Bites from Aggie Goodman
- Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
- The Fastest Appetizer Ever from Brooke McLay
- Apple Pear Tart – Two Ways from Sarah Glyer
- Drinks
- Chocolate Chai Frappe from Brandy O’Neill
- Cherry Chocolate Kiss Smoothie from Amy Flanigan
- Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
- Peppermint Mocha Affogato from Christina Lane
- toasted marshmallow cream hot chocolate from Jessica Merchant
- Pomegranate Lemonade Punch from Heather Christo
- Salads
- Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
- Pear Cranberry Arugula Salad from Tracy Benjamin
- Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
- Gluten-Free Pasta Salad from Lisa Thiele
- Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
- Winter Citrus Salad from Catherine McCord
- Entrees
- Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
- Eggplant Parmesan Lasagna from Joanne Ozug
- cheesy chicken enchilada ‘double’ stacks from Lauren Grier
- Jalapeno Popper Chicken Soup from Kevin Lynch
- Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
- Sausage and Red Pepper Quiche from Tasty Kitchen
- Roasted Red Pepper Pasta with Goat Cheese from Julie Deily
- Desserts
- Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
- Glazed Dulce de Leche Pound Cake from Meagan Micozzi
- Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
- Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
- 4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
- Sweet Potato Creme Brulee from Brian Samuels
- Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
- Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
- Red Velvet Hi Hat Cookies from Kristan Roland
- Double Chocolate Panini from Kathy Strahs
- Thai Spiced Chicken with Coconut Cream Swiss chard
- Ingredients:
- 1 Tbsp olive oil
- 2 Tbsp sesame seeds
- 2 Tbsp ground coriander
- 1.5 Tbsp onion powder
- 1.5 Tbsp garlic powder
- 1 Tbsp ground dried hot Thai red chili pepper
- 2 tsp salt
- 1 tsp black pepper
- 4 medium boneless, skinless chicken breasts
- 6 cups chopped swiss chard
- 2 Tbsp tomato paste
- 3/4 cup coconut milk
- 1 Tbsp fresh lemon juice
View Full Recipe at Bran Appetit
%3C/p%3E%3Cp%3EAdd%20the%20chard%20to%20the%20skillet%20(you%20may%20need%20to%20add%201/2%20of%20the%20chard,%20let%20it%20start%20to%20soften,%20then%20add%20the%20rest%20if%20it's%20too%20much%20for%20your%20skillet)%20and%20cook%20on%20medium%20heat,%20stirring%20every%20few%20minutes.%3C/p%3E%3Cp%3EOnce%20the%20chard%20has%20begun%20to%20soften%20and%20cook%20down,%20stir%20in%20the%20tomato%20paste%20and%202%20tsp%20of%20the%20spice%20mix.%20Let%20the%20chard%20cook%20with%20the%20tomato%20paste%20and%20spices%20for%205%20minutes%20until%20the%20chard%20is%20cooked%20and%20the%20spices%20are%20fragrant.%20Stir%20in%20the%20coconut%20milk.%3C/p%3E%3Cp%3ETo%20serve,%20add%20a%20scoop%20of%20the%20coconut%20cream%20swiss%20chard%20to%20a%20dish%20and%20top%20with%20a%20chicken%20breast.%20Drizzle%20a%20few%20drops%20of%20lemon%20juice%20over%20each%20dish%20before%20serving.%3C/p%3E){kind=link}