Ingredient: butter, melted

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Turnip Gratin

There are so many great fall root vegetables that get such little notice; one of them being the humble turnip. I think we are intimidated by what to do with these spicy, creamy white and purple-tinged jewels. I love to cube them up into stews and soups or roast them with carrots and sweet potatoes but it was not until I made this turnip gratin (that I adapted from an internet recipe) that I understood its simple elegance.

This rich gratin was a big hit at my book club. It’s a sophisticated alternative to a potato gratin or scalloped potatoes and the perfect surprise side dish this fall and winter, especially during the holidays.

All Seasons, American, Bbq/Grilling, Dairy Free, Fall, Gluten free, Main, Paleo / Primal, Paleo/Primal, Slow Cooker, Spring, Summer, Turkey, Winter

Slow Cooker Turkey BBQ

My friend and neighbor, Nicole Rodriguez, passed this super crock pot recipe on to me over 5 years ago. Since then, it has become a favorite any time of year. I have modified the original recipe to use a little less processed sugar and eliminated the highly processed Worcestershire sauce. You won’t even miss it! Don’t be intimidated by the long list, it comes together in less than 10 minutes.

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Baked Oatmeal

This is a well loved breakfast that I have been making for my teen since she was little. She was never much of an oatmeal lover but she loves this baked version. Whether you prepare it first thing on a weekday morning or as part of your leisurely weekend brunch, this recipe will become a family favorite during the colder months of the year.

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Roasted Salmon and Grapes

Serve with millet pilaf and buttered broccoli-

A recipe on Whole Food Market’s website inspired this company-worthy meal. The original recipe featured a roasted fennel and grape sauce, but I roasted sweet onions with the grapes instead and laced it with tarragon for a more kid-friendly version. Both kids and adults alike raved about the concentrated flavors of the grapes and onions which compliment the meaty salmon very well. Perfect for fall, but also works well in the summer when you want to take breaks from salads and grilling.

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Maryland-Style Crab Cakes

Serve with tomato and Corn Salad-

I am always tinkering with recreating a true Maryland-style crab cake and I finally found a healthy version that brings back memories of growing up in the greater Philadelphia area with access to Chesapeake Bay classics like crab cakes.

The distinct difference between most crab cakes and a Maryland-style one is the Old Bay seasoning, a staple in most Maryland households. I have lightened up the coastal seafood delicacy by broiling rather than pan frying in oil. I did not miss the original fried version and rather preferred this lighter one. My crab cake recipe got two thumbs up from my southern-raised husband who spent many a childhood summers on the Chesapeake and my daughter who does not typically like seafood.