Mixed sweet peppers, Navel Oranges, Red or Green Raisins, Strawberries

Yummy Slow Cooker Round Steak

Round steak, featured in this week’s meat bag, becomes juicy and tender after cooking in the crock pot. If you don’t have any potatoes from a previous vegetable bag, omit them and serve the dish over rice instead.

3 potatoes, quartered 1 onion, chopped

2 lb. boneless round steak 1 (1 oz) pouch dry onion soup mix

¾ c. water 6 carrots, peeled and sliced into 1” pieces

1 (10 oz.) can cream of mushroom soup

Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef. Cover, and cook on Low for 7 to 10 hours. (Serves 6, adapted from AllRecipes.com)

Balsamic Roasted Carrots

Roasting carrots with a few teaspoons of balsamic vinegar imparts a tart tang, while cayenne pepper offers just a hint of spice.

1 lb. carrots, peeled and halved lengthwise (or quartered if very fat)

1 tbsp. olive oil 1/4 tsp. salt

Pinch of cayenne pepper 2 tsp. balsamic vinegar

Preheat oven to 425F. On a rimmed baking sheet, toss the carrots with the oil, salt, and cayenne pepper. Spread them out in a single layer. Roast for 15 minutes, then stir the carrots and drizzle them with the balsamic vinegar. Roast until carrots are tender, 10-15 minutes longer. (Serves 4, adapted from Inthe Kitchen with a Good Appetite by Melissa Clark.)

Couscous with Spiced Zucchini

Serve this as a light and healthful side, or stir in a bit of shredded chicken breast and feta cheese to make it a healthy lunch.

1 c. low sodium chicken broth 1 tsp. salt, divided

¾ c. plain couscous 2 tbsp. olive oil

1 medium onion, chopped 1 garlic clove, minced

1 lb. zucchini, cubed 1 ½ tsp. ground coriander

½ tsp. chili powder ½ tsp. ground cumin

½ tsp. black pepper ¼ c. chopped fresh parsley or mint

1 tbsp. lemon juice

Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside. Meanwhile, heat oil in a 10-inch heavy skillet over medium heat, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to medium low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice. (Serves 4 as a side, adapted from Bon Appetit)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Garnett Yams, Spinach (some local), Cameo Apples, Mangoes, Limes

Basmati Rice Salad with Spinach and Tomatoes

This dish is light, healthy, and best of all, fast. You can prepare it up to one day in advance and store it in the fridge.

1 c. basmati rice 1 ¾ c. water or chicken stock

3 tbsp. olive oil 1 ½ tbsp. lemon juice

2 c. torn spinach leaves 2 green onions, thinly sliced

½ c. halved cherry tomatoes 1 ½ tbsp. chopped fresh tarragon

In a medium saucepan, cover the rice with the water or chicken stock. Bring to a simmer, cover and cook over low heat until the rice is tender and the liquid has been absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. In a large bowl, whisk the olive juice and lemon juice together. Add the rice, spinach, green onions, tomato, and tarragon; toss to combine. Season to taste with salt and pepper. (Serves 6, adapted from Food & Wine Magazine)

Twice-Baked Sweet Potatoes

Garnet yams taste just like regular yams but contain even more age-fighting anti-oxidants – and their deep orange flesh looks beautiful sprinkled with bright green onions. Adobo chiles are in the Mexican aisle of most supermarkets.

3 medium or 2 large sweet potatoes 1 tbsp. butter, melted

2 green onions ¼ tsp. salt

1/2 tbsp. canned adobo chiles, chopped

½ tsp. adobo sauce (from the can of chiles)

Preheat oven to 400 degrees. Pierce potatoes with a fork and place on a baking sheet. Bake for 1 hour and 15 minutes. Cool slightly, then cut each potato in half lengthwise. Scoop out pulp, leaving a ¼ inch thick shell. Combine potato flesh, butter, chiles, adobo and salt in a large mixing bowl. Finely chop the white part of the onions; add to pulp mixture, reserving the green onion tops. Arrange potato shells on a baking sheet and spoon the mixture into the shells. Return to the oven for 10 minutes or until hot. Thinly slice the green tops of the onions and sprinkle over the potatoes. (Serves 4-6, adapted from Cooking Light Magazine.)

Mango-Black Bean Tostadas

A simple mango salsa brightens up this healthy vegetarian entrée. With just ten minutes of cooking time, it’s a great weeknight meal.

1 (15 oz). can black beans, drained 1 tbsp. olive oil

2 green onions, finely chopped ½ tsp. chili powder (optional)

¾ tsp. salt 4 (8-in.) flour or corn tortillas

6 oz. grated Monterey Jack cheese 1 ripe mango, peeled, pitted, and diced

2 tbsp. red onion, finely chopped 1 tbsp. fresh lime juice

Preheat oven to 425 degrees. Combine beans, olive oil, scallions, chili powder, and ½ tsp. salt in a bowl. Place tortillas on a baking sheet and spoon bean mixture on top. Sprinkle with cheese and bake until crisp and golden, about ten minutes. While tostadas bake, combine mango, onion, lime juice, and remaining salt in a mixing bowl. Remove tostadas from oven and spoon mango mixture on top. Serve immediately. (Serves 4, from MyRecipes.com)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Parsley, Grapefruit, Avocadoes, Blueberries

Pasta with Roasted Eggplant and Goat Cheese

Celebrate this winter’s mild weather with this light, spring-like pasta dish. Roasting the eggplant adds flavor and leaves your hands free for other kitchen tasks.

1 medium eggplant, cubed ¼ c. + 2 tbsp. olive oil

¾ lb. fusilli or other pasta shape 2 tbsp. pine nuts, chopped & toasted

1 large garlic clove, thinly sliced Pinch of dried red pepper flakes

1 ½ tbsp. fresh lemon juice 3 tbsp. chopped fresh parsley

2 oz. goat cheese, crumbled 1 ½ tbsp. grated lemon zest (optional)

Preheat oven to 375°. Toss eggplant with 3 tbsp. olive oil and season to taste with salt and pepper. Spray a baking sheet with cooking spray, and arrange eggplant on it in a single layer. Roast 30-40 minutes, until lightly browned and very tender, stirring occasionally. Meanwhile, cook pasta according to package directions and drain, reserving ½ c. of the water. Heat the remaining 3 tbsp. olive oil in a large skillet over medium heat. Cook garlic for 1 minute. Add red pepper flakes; cook 1 minute longer. Add the pasta, roasted eggplant, lemon juice, and reserved cooking water; toss to coat. Remove from heat; add the lemon zest (if using), parsley, pine nuts and goat cheese. (Serves 4)

Sausage, Red Onion, and Mushroom Pizza

Roasting cauliflower creates a rich, nutty flavor, and it leaves your hands free to prepare the main course.

2-3 tbsp. olive oil 2 cloves garlic, minced

1 small head cauliflower 2 tbsp. grated parmesan cheese

Preheat oven to 400 degrees.  Place olive oil and garlic in a small bowl.  Heat in microwave for about 20 seconds and set aside. Trim cauliflower into large florets. Slice each floret into ¼ in. thin slices and place on a thin baking sheet. Drizzle with oil and garlic mixture and sprinkle with salt and pepper to taste. Toss to coat and add more olive oil if necessary. Bake for 15 minutes, stir, and bake 10 more minutes. Toss with Parmesan cheese and continue baking for 5-10 minutes longer, until golden brown at the edges. (Serves 2)

Autumn Pear Dessert

This dessert comes together in less than ten minutes, and it’s so healthy you won’t feel guilty about indulging.

1 firm, medium pear ¼ c. vanilla frozen yogurt

3 tbsp. raisins 2 tbsp. chopped, toasted pecans or walnuts

Peel the top third of the pear; remove the core from the bottom, leaving the stem intact. (A melon baller, cherry pitter, or grapefruit spoon is excellent for this job.) Place on a microwave-safe plate; cover and cook on high for 2-3 minutes or until tender. Transfer to plate and serve with frozen yogurt, raisins, and nuts. (Serves 1, adapted from AllRecipes.com)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Red Leaf Lettuce, Green Chard, Russett Potatoes, Yellow Onions,

Cauliflower, Zucchini, Bananas, Anjou Pears, Lemons

Zuppa Toscana

This chunky soup of potatoes, greens, and sausage closely resembles one served at a popular Italian chain restaurant. It can be made with chard, kale, or even spinach.

½ lb. ground Italian sausage ½ tsp. paprika

1 medium onion, diced 2 garlic cloves, minced

5 c. chicken broth ½ lb. Rusett potatoes, sliced into disks

½ c. cream or half and half 2 c. chard, torn into bite-sized pieces

In a large soup pot, sauté the ground sausage and paprika until the meat is browned. Remove sausage to a large bowl and drain excess fat from the pot. In the same pot, sauté the onions until softened and translucent (about 5 minutes). Add the garlic and sauté 1 minute longer. Add the chicken broth and bring to a boil. Add potatoes, cover, and simmer until potatoes are tender, about 30 minutes. Add the cream, chard, and sausage and cook until heated through (about 5 minutes). (Serves 4-5, adapted from ThePastryAffair.com)

Roasted Garlic-Parmesan Cauliflower

Roasting cauliflower creates a rich, nutty flavor, and it leaves your hands free to prepare the main course.

2-3 tbsp. olive oil 2 cloves garlic, minced

1 small head cauliflower 2 tbsp. grated parmesan cheese

Preheat oven to 400 degrees.  Place olive oil and garlic in a small bowl.  Heat in microwave for about 20 seconds and set aside. Trim cauliflower into large florets. Slice each floret into ¼ in. thin slices and place on a thin baking sheet. Drizzle with oil and garlic mixture and sprinkle with salt and pepper to taste. Toss to coat and add more olive oil if necessary. Bake for 15 minutes, stir, and bake 10 more minutes. Toss with Parmesan cheese and continue baking for 5-10 minutes longer, until golden brown at the edges. (Serves 2)

Autumn Pear Dessert

This dessert comes together in less than ten minutes, and it’s so healthy you won’t feel guilty about indulging.

1 firm, medium pear ¼ c. vanilla frozen yogurt

3 tbsp. raisins 2 tbsp. chopped, toasted pecans or walnuts

Peel the top third of the pear; remove the core from the bottom, leaving the stem intact. (A melon baller, cherry pitter, or grapefruit spoon is excellent for this job.) Place on a microwave-safe plate; cover and cook on high for 2-3 minutes or until tender. Transfer to plate and serve with frozen yogurt, raisins, and nuts. (Serves 1, adapted from AllRecipes.com)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Butternut or Acorn Squash, Red Radishes, Valencia Oranges, Kiwis, Dates or Dried Plums

Salmon Panzanella with Green Beans

This Italian bread salad serves up salmon rich with omega-3 acids and green beans filled with vitamin C.

Cooking spray 1 lb. salmon

½ lb. green beans, cut into 1-in. pieces 3 tbsp. olive oil

1 tbsp. plus 1 tsp. red wine vinegar 8 oz. canned tomatoes, drained

1 c. thinly sliced red onion 8 oz. baguette, cut into 1-in. cubes

½ c. fresh basil, chopped

Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon to taste with salt and pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, and salt and pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Shred salmon and add to salad; toss gently. Let sit 10 minutes before serving. (Serves 4, from Self Magazine)

Pineapple, Kiwifruit, and Orange in Mint Syrup

This dish is easy to bring to parties, and it makes a light, refreshing dessert. Serve it with a bit of vanilla frozen yogurt if you’re feeling indulgent.

½ c. sugar ½ c. water

1 c. loosely packed fresh mint leaves 3 oranges

1 (8 oz) can pineapple chunks 4 kiwi fruit, peeled and cut into 8 wedges

Bring sugar, water, and 1 cup mint to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and let steep, covered, 10 minutes. Pour syrup through a sieve into a large serving bowl, pressing on and discarding mint, and cool syrup. Peel oranges and separate into wedges. Stir in kiwis and pineapple chunks, then toss with syrup. (Serves 4, adapted from Gourmet magazine)

Roasted Squash Wedges with Sage Pesto

Serve this dish as an appetizer or side, or cut the roasted squash into smaller pieces and stir it into pasta with a bit of extra olive oil.

2 tbsp. fresh sage, chopped 3 ½ tbsp. olive oil, divided

1 garlic clove, smashed 2 ½ tbsp. hazelnuts, toasted

3 tbsp. shredded parmesan cheese 1 ¾ lb. winter squash (such as butternut or acorn)

½ tsp. sugar ½ tsp. salt

Pinch of cayenne pepper (optional)

Preheat oven to 500F and place rack in lower 1/3 of oven. Cut the squash in half lengthwise, remove the seeds, and cut into wedges 1 in. wide. Toss with 1 tbsp. olive oil, sugar, salt, and cayenne. Arrange in a single layer on a baking sheet and roast until caramelized on each side (20-30 minutes), flipping halfway through. While squash is cooking, combine remaining olive oil, sage, and garlic in a small saucepan over low heat. Warm until bubbling slightly. Pour oil mixture into the bowl of a food processor with the hazelnuts and cheese. Process into a chunky paste. Remove squash from oven, and when it is cool enough to handle, trim away the skin. Toss with the pesto and serve. (Serves 2, adapted from Food52.com)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Broccoli, Blueberries, Limes, Cameo Apples

Slow Cooker Chicken Caesar Sandwiches

Cooking chicken in the slow cooker ensures soft, tender meat, but you could also use leftover cooked chicken or a purchased rotisserie chicken.

2 lb. boneless, skinless chicken breasts 2 c. chicken stock

¾ c. bottled Caesar dressing ½ c. shredded Parmesan cheese

¼ c. chopped fresh parsley ½ tsp. ground pepper

2 c. shredded romaine lettuce 4 hamburger buns

Place chicken in a 3-4 quart slow cooker with 2 c. chicken stock and cook on low heat for 4-6 hours. Remove chicken with a slotted spoon, let cool, and shred with two forks. Discard chicken stock and return chicken to the slow cooker with the dressing, parmesan, parsley, and pepper. Stir to combine, then cover and cook on high heat for 30 minutes. Spoon chicken mixture onto the hamburger buns, topping with romaine and additional Parmesan if desired. (Serves 4, adapted from TheGirlWhoAteEverything.com)

4 Vegetable Stir-Fry

Serve this dish as a healthy side item, or make it full meal stirring in cooked chicken, beef, or pork and serving over rice.

1 small garlic clove ½ tsp. kosher salt

1 flat anchovy filet, minced 2 tbsp. bottled capers, drained

1 ½ tbsp. lemon juice ¼ tsp. black pepper

¼ c. olive oil 1 head cauliflower, cut into ½ in. florets

¼ c. chopped fresh parsley leaves

Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop. Transfer mixture to a large bowl and whisk in lemon juice and pepper, then add oil in a slow stream, whisking until combined well. Cook cauliflower in boiling salted water until crisp-tender, 3-4 minutes. Drain well, then toss hot cauliflower with dressing. Cool slightly, then add parsley and toss to coat. Serve immediately. (Serves 4, from Epicurious.com)

Chunky Roasted Applesauce

Roasting the apples provides rich flavor with little sugar. Serve alongside pork chops, spoon over vanilla ice cream, or eat it on its own as a healthy snack.

3 ½ lb. apples 2 tbsp. butter

Pinch of salt 1 tsp. brown sugar

Preheat oven to 375F. Peel, core, and quarter the apples and spread on a baking sheet large enough to hold them in a single layer. Sprinkle with the sugar and salt and spread small slivers of butter throughout the pan. Cover the pan and cook until apples are tender, about 20-30 minutes. Uncover pan and increase temperature to 500F. Cook until the apples have begun to brown, about 10 minutes. Let cool, then mash with a potato masher, making certain to scrape up any browned bits from the bottom of the pan. (Makes about 3 cups, adapted from Food52.com)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Yams, Cauliflower, Raisins, Avocados, Grapefruit

Seared Asian Steak with Mushrooms and Mixed Greens

Get your new year off to a healthy start with this Asian-inspired steak. Remember, one serving of meat is only three ounces, so the rib-eye steak in your meat bag should serve two people.

2 tbsp. soy sauce 2 tbsp. rice vinegar

4 ½ tsp. vegetable oil, divided 1 tbsp. minced peeled fresh ginger

½ tsp. Asian chili sauce 1 ½ tsp. sesame oil, plus extra for drizzling

¼ c. chopped fresh cilantro 1 rib-eye steak

1 tbsp. toasted sesame seeds 8 oz. crimini mushrooms

4 c. mixed greens

Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chili-garlic sauce, and a drizzle of sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside. Rub 1/4 teaspoon sesame oil over each side of the rib-eye steak. Sprinkle steak with salt, pepper, and toasted sesame seeds; press firmly to adhere. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate. Add 1 teaspoon vegetable oil and 1 teaspoon sesame oil to skillet; heat over medium-high heat. Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Toss mixed greens with dressing in large bowl; top with steak slices and mushrooms and serve. (Serves 2, adapted from Bon Appetit Magazine)

Warm Cauliflower Salad

Don’t be afraid of the anchovy in this recipe. As in Caesar dressing, it imparts a savory flavor without making the dish taste recognizably fishy.

1 small garlic clove ½ tsp. kosher salt

1 flat anchovy filet, minced 2 tbsp. bottled capers, drained

1 ½ tbsp. lemon juice ¼ tsp. black pepper

¼ c. olive oil 1 head cauliflower, cut into ½ in. florets

¼ c. chopped fresh parsley leaves

Mince and mash garlic to a paste with kosher salt using a large heavy knife, then add anchovy and capers and finely chop. Transfer mixture to a large bowl and whisk in lemon juice and pepper, then add oil in a slow stream, whisking until combined well. Cook cauliflower in boiling salted water until crisp-tender, 3-4 minutes. Drain well, then toss hot cauliflower with dressing. Cool slightly, then add parsley and toss to coat. Serve immediately. (Serves 4, from Epicurious.com)

Grapefruit and Avocado Salad

This salad comes together in just ten minutes, making it perfect for a busy weeknight.

½ tbsp. Dijon mustard 2 tbsp. lemon juice

¾ tsp. kosher salt ¼ tsp. black pepper

¼ c. olive oil 2 avocados

1 large grapefruit

Combine the mustard, lemon juice, salt and pepper in a small bowl; slowly whisk in the olive oil. Immediately before serving, halve, peel, and pit the avocados. Cut each half into four slices and immediately toss with the dressing to prevent them from turning brown. Peel the grapefruits with a sharp knife, being certain to remove the white pith. Slice into wedges and toss with the avocados and vinaigrette. (Serves 2-3, adapted from Ina Garten)

Meredith Deaton for naturalfarms

420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com

Note: This week’s meat bag contains London Broil. Cook it as you would a roast.

Suspiciously Delicious Cabbage

Got a cabbage hater in the family? This dish will change their mind. Cabbage and onion become caramelized, soft, and sweet, with just a hint of spice from the ginger.

1 cabbage, cored and thinly sliced 1 medium onion, finely chopped
2 garlic cloves, minced 1 heaping tbsp grated fresh ginger
3/4 c. heavy cream 2 tbsp. butter

In a large pan, melt the butter over medium heat. Stir in the onion and garlic and cook until softened, about 5 minutes. Stir in the ginger and cook 1 minute. Add the cabbage, tossing well to combine with the other ingredients in the pan. Cook, stirring occasionally, for about 15-20 minutes, until the cabbage has softened and caramelized. Reduce heat to low and stir in the cream, scraping up any browned bits from the bottom of the pan. Cook a few more minutes to let some liquid evaporate. Season to taste with salt and pepper. (Serves 6, adapted from Food52.com)

Ham Hock and Bean Soup

Ring in the new year (and use up leftover carrots and celery from last week’s bag) with this hearty, traditional soup. The instructions below are for the stovetop, but you can also cook it in the Crockpot for 8 hours (but you must still soak the beans overnight or boil them according to the instructions below).

8 oz. Navy beans 4 c. reduced sodium chicken stock
1 ham hock 1 small stalk celery, chopped
1/2 c. chopped onion 1/2 c. chopped carrot
2 cloves garlic, minced 1/2 tsp. mustard powder
1 bay leaf 3/4 c. chopped ham (optional)
1/4 tsp. pepper

Soak the beans over night. Alternatively, bring a large pot of water to boil. Add the beans, remove from heat, and let sit 1 hour. Return pot to high heat and place the ham hock, vegetables, and spices inside. Bring to a boil, reduce heat to low, and simmer 1 hour. Remove meat from the ham hock, discard the bone, and stir in chopped ham (if using). Cook 30 minutes more. (Serves 4, adapted from AllRecipes.com)

Blue Cheese and Date (or Dried Plum) Ball

Using reduced fat dairy products cuts fat and calories from this easy New Year’s appetizer.

8 oz. low fat cream cheese, 1 c. crumbled blue cheese
1 tbsp. reduced fat buttermilk 3 tbsp. minced pitted dates
1 tbsp. minced shallots 2 tbsp. minced fresh parsley
2 1/2 tbsp. chopped toasted walnuts

Bring blue cheese and cream cheese to room temperature. Using a mixture on medium speed, beat them together with the buttermilk until smooth and creamy. Add the dates and shallots; season to taste with salt and pepper. Mix until well combined. Transfer the cheese mixture to a large sheet of plastic wrap and form it into a ball. Wrap and chill in the refrigerator at least 2 hours or overnight. In a large plate, mix parsley and walnuts. Unwrap the cheese ball and roll it gently in the mixture until all sides are coated. Keep refrigerated until serving. (Makes 1 1/2 c., from Bon Appetit Magazine)

Meredith Deaton for naturalfarms

Celery, Cameo Apples, Dried Cranberries, Lemons

Homemade Ranch Dip

Veggies with dip is an easy dish to bring to holiday parties, and making your own ranch dip means you’ll avoid unnecessary salt and preservatives.

¾ c. sour cream ½ c. mayonnaise

1/3 c. chopped fresh parsley ¼ c. chopped fresh chives

¼ tsp. minced garlic ¼ tsp. salt

¼ tsp. black pepper 4 carrots, cut into sticks

6 celery ribs, cut into sticks

Stir together all ingredients except vegetables. Cover dip and chill at least one hour (for flavors to develop). (Makes about 1 ¼ c., adapted from Epicurious.com)

Roast Chicken with Pesto and Potatoes

Making Christmas dinner doesn’t have to be a hassle. This roasted chicken dish is simple and elegant, and best of all, you can toss it in the oven and get out of the kitchen.

½ c. store-bought pesto 2 large garlic cloves, finely chopped

1 (3-4 lb.) roasting chicken 1 ½ lb. Russet potatoes, cut into 2-inch chunks

1 small onion, cut into wedges 1 c. low salt chicken broth

Preheat oven to 400°F. Stir pesto and garlic in medium bowl to blend. Transfer 1 tablespoon pesto mixture to small bowl and reserve for sauce. Sprinkle potatoes and onions with salt and pepper. Place in the bottom of a roasting pan and toss with 1 tbsp. of the pesto. Rub inside of the chicken’s cavity with 1 tbsp. of the pesto, then rub remainder all over the chicken. Push potatoes to the sides of the roasting pan and place the chicken in the center. Roast until thermometer inserted into thickest part of chicken thigh registers 180°F and potatoes are brown and tender, about 1 hour 20 minutes. Transfer chicken and potatoes to platter. Add broth and reserved 1 tablespoon pesto to roasting pan. Place pan over heat; bring broth to boil, scraping up browned bits. Season sauce with salt and pepper. Serve chicken and potatoes with sauce. (Serves 4, adapted from Gourmet Magazine)

Apple and Dried Cranberry Pie

Cameo apples are sweeter than traditional Granny Smiths, which means you can make a pie with less sugar.

2 store-bought pie crusts 2/3 c. sugar

3 tbsp. flour ¼ tsp. ground allspice

2 ¼ lb. Cameo apples, peeled & sliced 1 ½ tbsp. brandy

1 tsp. vanilla exract 1 large egg yolk, lightly beaten

Preheat to 375°F. Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then brandy and vanilla extract. Place one crust in the bottom of a 9 inch pie plate and top with apple mixture. Drape second crust over the filling and crimp the two crusts’ edges together. Cut slits in the top crust to vent. Brush with egg yolk and bake until apples are tender and crust is golden, about one hour. (Serves 8, adapted from Bon Appetit Magazine)

Meredith Deaton for naturalfarms

Red Leaf Lettuce, Tomatoes on the Vine, Broccoli, Local Winter Greens,

Yams, Zucchini, Kiwis, California Mandarins, Pomegranates

Green Salad with Pomegranate Seeds, Orange Wedges, and Almonds

Bright red pomegranate seeds look festive at the holiday table, and every bite of this salad literally bursts with flavor. Pomegranate juice can stain though, so seed them in the sink.

1 tbsp. lime juice ¾ tsp. sugar

½ tsp. salt Pinch black pepper

2 ½ tbsp. olive oil 1 head lettuce, trimmed and torn

Seeds from one medium pomegranate 1 small orange, divided into wedges

1/3 c. slivered almonds, toasted

Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined. Combine lettuce, half of the orange wedges, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds and orange wedges. (Serves 4, adapted from Gourmet Magazine)

Curried Red Lentil Stew with Winter Greens

This vegetarian soup is hearty enough to be a meal, yet it comes together in less than half an hour.

1 tbsp. olive oil 1 medium onion, thinly sliced

1 tbsp. curry powder Pinch cayenne pepper

2 garlic cloves, minced 3 c. vegetable broth

1 bunch winter greens ½ lb. red lentils

1 (8 oz.) can chick peas, drained Plain yogurt (for serving)

Remove any tough stems or center stalks from the greens and chop into bite size pieces. Roughly chop the greens. Heat oil in a large pot over medium heat; add onion and sauté until browned, about 12 minutes. Add garlic, sauté 30 seconds longer. Add curry powder and cayenne, sauté 30 seconds. Add broth and chard. Bring to a boil, then add lentils and garbanzos. Reduce heat to medium, cover and simmer until lentils are tender, about 10 minutes. Serve with a dollop of plain yogurt. (Serves 3-4, adapted from Bon Appetit Magazine)

Roasted Tomatoes with Olives, Garlic, and Orzo

Roasting tomatoes concentrates and intensifies their flavor, which guarantees a tasty result year-round.

¾ lb. tomatoes 2 large garlic cloves, unpeeled

2 tbsp. olive oil 2 tbsp. warm water

½ tsp. lemon juice ½ tsp. salt

Pinch black pepper 1 c. orzo (uncooked)

¼ c. black olives, pitted and chopped 2 tbsp. chopped fresh mint

2 tbsp. fresh parsley, chopped ½ tsp. chopped fresh thyme

Preheat oven to 250. Halve tomatoes (quarter if large). Roast on a baking sheet, cut side up with garlic, about 1 hour.Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/4 cup roasted tomatoes in a blender until dressing is very smooth. Cook orzo according to package directions. Toss with dressing, remaining tomatoes, olives, and herbs. Serve immediately. (Serves 3-4, from SmittenKitchen.com)

Meredith Deaton for naturalfarms

 420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com