Dijon Maple Green Beans


Now that the holidays are over it’s time to get back on track and eat healthy.  These green beans provide a sense of decadence without the guilt, which makes them perfect for those new year’s resolutions.  Enjoy them on the side of some chicken, fish, pork, or even beef, because this dish is a year-round dinner side favorite.


Dijon Maple Green Beans
1 lb green beans, trimmed
1 tbs olive oil
1 shallot, chopped
2 garlic cloves, minced
1/2 tsp maple syrup
1 tsp dijon mustard
1 tsp apple cider vinegar
salt and pepper
1/4 c pecans, chopped

Add green beans to a large saute pan and add water until just covered.  Bring mixture to a boil over high heat then reduce to a simmer for 10 minutes.  Drain green beans and set aside.  Add olive oil, shallot and garlic to pan over medium heat.  Saute until shallots soften, about 5 minutes.  Meanwhile in a small bowl, whisk the maple syrup, dijon mustard, apple cider and salt and pepper to taste.  Add green beans and dijon maple sauce to shallot mixture.  Continue to saute until green beans have reached desired tenderness.  Garnish with pecans.


Apple Crisp


If you haven’t yet made apple crisp this fall you are missing out.  And because the apples are in season you don’t need to add much to make them delicious.  A bit of citrus juice leaves the apples looking fresh and not brown, and you can bake this several hours after assembly, making it perfect for a crowd (10 – 12 servings).


Apple Crisp

For the apples:
5 lbs apples, peeled and chopped into large wedges.
zest and juice of 1 lemon
zest of 1 orange, juice of 1/2 orange
1/3 c sugar
2 tsp cinnamon
1 tsp nutmeg
3 tbs maple syrup

For the topping:
1 1/2 c flour
1/2 c sugar
1/2 c brown sugar
1/2 tsp salt
1 c old fashioned oats
2 sticks of butter or vegan butter (suggested: earth balance)

Preheat the oven to 350 degrees.  Treat a 9 by 13 by 2 rectangular baking dish with non-stick spray.

In a large bowl combine apples, zests, juices, sugar, cinnamon, nutmeg, and maple syrup.  Pour into baking dish.

For the topping, combine flour, sugar, brown sugar, salt, old fashioned oats, vegan butter in the bowl of an electric mixer with a paddle attachment.  Mix on low until mixture resembles wet sand with the butter the size of peas.  Scatter the topping over the apples evenly.

Place the baking dish on a sheet pan (to catch any bubble over) and bake for 1 hour.  Serve warm, optionally with ice cream or whipped cream.

Maple Baked Lentils


I love lentils, not even really sure why, but they are amazing.  I love to make them in soup, but I thought why not make them like beans and bake them with some maple syrup.  Doesn’t that just sound irresistible?  They were almost too pretty to eat.  Almost being the key word.

Food 031

Maple Baked Lentils
1 c onion, diced
2 garlic clove, minced
1 bay leaf
1/2 tsp dry mustard
1/8 tsp ground ginger
1 tbs molasses
2 tbs maple syrup
3 c chicken or veggie broth
1 c dry lentils
1/3 c breadcrumbs
2 tsp olive oil

Preheat the oven to 350 degrees.  Heat oil in a pot over medium heat.  Add onion, garlic, bay leaf, dry mustard, and ground ginger.  Season with salt and pepper to taste, cook for 3 minutes.  Add molasses, maple syrup, chicken broth and lentils.  Bring mixture to a boil, reduce to simmer and cook for 30 minutes.  Ladle lentils into baking dish, set aside.  In a small bowl add breadcrumbs with olive oil, stir to combine.  Top lentils with breadcrumb mixture.  Bake for 30 minutes.