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SWEET POTATO ‘ROTINI’ WITH

VODKA SAUCE

SWEET AND SALTY ICE CREAM BARS

CREAMY CAULIFLOWER

SOUP

QUICK CHICKEN PHO WITH

ZUCCHINI SPIRALS

COLOMBIAN AJI SALSA & EMPANADAS

PEANUT BUTTER AND BANANA CREPE STACK

(GLUTEN-FREE)

CINNAMON SUGAR CAULIFLOWER BREADSTICKS

MINI GREEK YOGURT PANCAKES

CHEESY BUTTERNUT SQUASH SPIRALS

BAKE

MAC N’ CHEESE CUPS (GLUTEN-FREE)

CAULIFLOWER & SPINACH GNOCCHI

WITH FRESH TOMATO SAUCE

JENI’S BROWN BUTTER ALMOND BRITTLE BLONDIE SUNDAE

CAULIFLOWER BREADSTICK

CAPRESE KABOBS

HOLIDAY MAC AND CHEESE

BUTTERNUT SQUASH FRITTERS

DRUNKEN ZUCCHINI NOODLES

BAKED BUFFALO CAULIFLOWER DIP

(VEGAN)

C O O L F O O D S R E C I P E S

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Baked Buffalo Cauliflower Dip (Vegan)

DIRECTIONS

1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

2. To a large mixing bowl add cauliflower, onion, cayenne pepper sauce, olive oil, salt, and pepper. Toss to combine then spread in an even layer

3. on the prepared baking sheet.

4. Bake until cauliflower is fork tender, 25-30 minutes. Remove from oven to let cool slightly.

5. Reduce oven temperature to 400°F.

6. Add cauliflower and onion mixture to food processor and pulse until minced.

7. Add vegan cream cheese, beans, Ripple Unsweetened Original Milk, cayenne pepper sauce, nutritional yeast, garlic, smoked paprika, and 4 ounces shredded vegan mozzarella cheese. Blend until smooth and spread into an 8 x 8-inch baking or casserole dish.

8. To a small mixing bowl add remaining 4 ounces mozzarella cheese and breadcrumbs. Use your hands to crumble mixture and combine. Sprinkle over the top of the cauliflower mixture.

9. Bake until dip is heated through and breadcrumbs are golden, 15-20 minutes.

10. Remove from oven and top with sliced green onion. Serve warm with veggies and tortilla chips for dipping.

INGREDIENTS

FOR THE CAULIFLOWER

• 1-½ lb. (about 1 medium) head cauliflower, broken into florets 1 small yellow onion, roughly chopped

• ½ cup buffalo cayenne pepper sauce (Frank’s works well)

• 2 Tbsp. olive oil

• ½ tsp. kosher salt

• ¼ tsp. ground black pepper

FOR THE SAUCE

• 8 oz. vegan cream cheese

• 1 cup canned Great Northern beans, drained & rinsed

• ½ cup Ripple Unsweetened Original Milk

• ¼ cup buffalo cayenne pepper sauce (Frank’s works well)

• 1 Tbsp. nutritional yeast

• 2 cloves garlic, peeled

• 1 tsp. smoked paprika

• 8 oz. shredded vegan Mozzarella cheese, divided

• ¼ cup breadcrumbs

• ¼ cup green onions, sliced

FOR SERVING

• Celery sticks, carrot slices, bell pepper slices, and tortilla chips

PREP TIME: 15 minutes COOK TIME: 40-50 minutes YIELD: 6-8 servings

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DIRECTIONS

1. Blot excess moisture from Green Giant Veggie Spirals™ Butternut Squash with paper towel. Combine Butternut Squash Spirals, flour, Parmesan cheese, eggs and sage in large bowl. Season with salt and pepper. Stir gently until mixture is just combined.

2. Heat 1 tablespoon olive oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 3 tablespoons mixture per pancake), turning once, until pancakes are golden brown, about 6 minutes. Repeat with additional oil and batter.

3. Drain pancakes on paper towel-lined plate.

4. Serve pancakes with plain Greek yogurt or sour cream, if desired.

INGREDIENTS

• 1 (12 oz.) package Green Giant Veggie Spirals™ Butternut Squash, thawed

• ½ cup all-purpose flour

• ¼ cup grated Parmesan cheese

• 2 large eggs, lightly beaten

• 2 Tbsp. chopped fresh sage (optional)


PREP TIME: 10 minutes COOK TIME: 15 minutes YIELD: 4 servings

Butternut Squash FrittersA FUN WAY to eat your veggies! Enjoy these fritters for breakfast or snack. Perfect year-round!

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DIRECTIONS

1. Cut each breadstick into three pieces.

2. Alternately, skewer tomato, basil mozzarella, basil and breadstick.

3. Serve with Balsamic Vinaigrette for dipping.

INGREDIENTS

• 6 Green Giant® Cauliflower Breadsticks, cooked according to package directions

• 18 small mozzarella balls (bocconcini)*

• 18 grape or cherry tomatoes

• Fresh basil leaves

• Maple Grove Farms® Balsamic Vinaigrette

• 18 toothpicks or small skewers

PREP TIME: 15 minutes YIELD: 6 servings

Cauliflower Breadstick Caprese Kabobs MINI CAPRESE APPETIZERS that are deliciously bite-sized. Super simple skewers serves as a great appetizer for summer.

TIPS

• *If you don’t have bocconcini, cut fresh mozzarella into 1-inch cubes.

• Serve with balsamic glaze instead of vinaigrette if desired.

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DIRECTIONS

1. Heat olive oil in nonstick skillet over medium heat and cook onion 5 minutes, or until tender. Add garlic and cook 1 minute. Add tomatoes and cook 5 minutes. Season with salt and pepper.

2. Meanwhile, cook Green Giant Cauliflower Gnocchi Cauliflower & Spinach according to package directions; drain well.

3. Immediately add to skillet and cook 2 minutes stirring frequently. Sprinkle with basil and Parmesan cheese.

INGREDIENTS


• 1 medium onion, chopped

• 3 cloves garlic, thinly sliced

• 2 tomatoes, chopped (about 2 cups)

• 1 package Green Giant Cauliflower Gnocchi Cauliflower & Spinach, cooked according to package directions and drained

• 2 Tbsp. chopped fresh basil

• 2 Tbsp. grated Parmesan cheese (optional)


Cauliflower & Spinach Gnocchi with Fresh Tomato SauceLOOKS AND TASTES like an authentic Italian dish. Easy and yummy tomato sauce made with just five ingredients.

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DIRECTIONS

1. Preheat oven to 375°F.

2. Cook the Green Giant Veggie Spirals™ Butternut Squash according to package directions, drain and keep warm.

3. Preheat a medium nonstick sauce pot over medium heat. Add the butter and let melt. Whisk in the flour and stir rapidly until a paste-like consistency is formed. Continuing stirring about 1 minute.

4. Add the milk and quickly whisk in until the sauce has a smooth consistency. Stir occasionally until slightly thickened, about 4 minutes.

5. Fold in the salt and cheese and stir until cheese has completely melted.

6. In a large bowl mix together the cooked beef, cheese sauce, and warm butternut spirals until everything is well coated.

7. Pour mixture into a pre-greased oven proof dish (2.2 quart or 7 x 9-inch dish) and top with breadcrumbs.

8. Place in the oven until mixture is bubbling and breadcrumbs begin to brown, about 15 minutes. Serve hot. Sprinkle with salt and pepper as desired.

INGREDIENTS

• 1 (12-ounce) package Green Giant Veggie Spirals™ Butternut Squash

• 8 oz. cooked lean ground beef, drained

• 3 Tbsp. salted butter

• 3 Tbsp. all-purpose flour

• 1-½ cups 2% milk

• ½ tsp. salt

• 1-½ cups shredded cheddar cheese

• ⅓ cup plain panko breadcrumbs

• Salt and pepper

PREP TIME: 5 minutes TOTAL TIME: 35-40 minutes YIELD: 4 entrées

Cheesy Butternut Squash Spirals Bake WHO SAYS MAC & CHEESE is just for kids? Try this sophisticated twist on a classic comfort food. Substitute ground beef with ground chorizo for an extra kick. Your taste buds will thank you!

TIPS

• Serving Suggestion: Remove the beef for a vegetarian option.

• To spice things up, replace the ground beef with ground chorizo.

• Use any mixture of shredded cheese to change up the flavor of the sauce (Pepper Jack, Swiss, Parmesan, etc.)

• Replace breadcrumbs with chopped tortilla chips for an even crunchier topping.

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DIRECTIONS


2. Arrange Green Giant® Cauliflower Breadsticks on baking sheet. Brush Breadsticks with melted butter.

3. Combine sugar and Spice Islands® Ground Saigon Cinnamon. Evenly sprinkle sugar mixture over Breadsticks.

4. Bake 9 minutes or until hot.

INGREDIENTS

• 6 Green Giant® Cauliflower Breadsticks

• 1 Tbsp. butter, melted

• 1 Tbsp. sugar (granulated or sanding sugar)

• ½ tsp. Spice Islands® Ground Saigon Cinnamon

PREP TIME: 15 minutes YIELD: 6 servings

Cinnamon Sugar Cauliflower BreadsticksCAULIFLOWER IS A STAND-IN for everything. Why not dessert? Spice up your breadsticks with butter, cinnamon, and sugar for a churro-like swear treat.

TIP These cinnamon sugar breadsticks are great for breakfast or a sweet treat at any time.

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DIRECTIONS


2. Bake Brazi Bites Empanadas based on package instructions.

3. To make the Aji Salsa, mix together the remaining ingredients in a large bowl.

4. Plate, dip and devour!

INGREDIENTS

• 10 oz. bag of Brazi Bites Empanadas of your choosing

• 1 cup cilantro (chopped)

• 1 tomato (de-seeded + diced)

• ½ cup white onion (diced)

• ¼ cup scallions (chopped)

• 1 Tbsp. hot sauce of your choosing

• ¾ cup vinegar

• ¼ cup lime juice

• 1 Tbsp. oil

• 1 Tbsp. water

• 1 Tbsp. salt

• ¼ tsp. pepper

Colombian Aji Salsa & Empanadas

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DIRECTIONS

1. Combine vegetable broth and potato in a large saucepan over medium-high heat. Bring to a boil; reduce heat and simmer eight minutes or until potato is tender.

2. Stir in (not so fried) Riced Cauliflower Blend. Transfer mixture to a blender; blend until smooth. Return mixture to pan.

3. Stir in lemon zest, lemon juice, dill, salt, and pepper. Divide among 4 bowls and garnish with optional toppings as desired.

INGREDIENTS

• 1 bag (10 oz.) Path of Life (not so fried) Riced Cauliflower Blend, cooked according to package instructions

• 4 cups vegetable broth

• 2 cups peeled, diced potato

• ½ tsp. lemon zest

• 2 Tbsp. fresh lemon juice

• 1 Tbsp. chopped fresh dill

• ¼ tsp. salt

• ¼ tsp. pepper

• Optional: cracked black pepper, thinly sliced lemon, dill fronds

SERVING SIZE: 1-¼ cups COOK TIME: 9 minutes YIELD: 5 cups

Creamy Cauliflower SoupCHEF’S TIP: Serve with cornbread for a hearty meal.

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DIRECTIONS

1. Combine oyster sauce, soy sauce, brown sugar and vinegar in small bowl; set aside. Toss chicken with chili garlic sauce.

2. Heat sesame oil over medium heat in large nonstick skillet and cook chicken 5 minutes or until chicken is golden brown and thoroughly cooked. Remove and set aside.

3. Add red bell pepper to skillet and cook 2 minutes or until slightly softened, stirring occasionally. Add Green Giant Veggie Spirals™ Zucchini and sauce mixture; return chicken and any juices to skillet. Bring to a boil over medium heat. Reduce heat to low and simmer 2 minutes. Stir in green onions and sprinkle with chopped peanuts.

INGREDIENTS

• 3 Tbsp. oyster sauce

• 2 Tbsp. low sodium soy sauce

• 1 Tbsp. brown sugar

• 1 Tbsp. rice wine vinegar

• ½ lb. boneless, skinless chicken breasts, thinly sliced

• 2 tsp. chili garlic sauce

• 1 Tbsp. sesame oil

• 1 red bell pepper, thinly sliced

• 1 (12 oz.) package Green Giant Veggie Spirals™ Zucchini, thawed and drained

• 1 bunch green onions, cut into 1-inch pieces

• 2 Tbsp. chopped peanuts


Drunken Zucchini NoodlesTHAI-STYLE INGREDIENTS and flavor, but way less carbs using Green Giant Veggie Spirals™ Zucchini instead of noodles!

TIP Chili garlic sauce adds flavor and heat to this dish. If you want more heat, stir additional chili garlic sauce into the finished dish.

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DIRECTIONS

1. Pre-heat the oven to 350°F and grease an 9 x 13-inch pan with non-stick cooking spray.

2. Fill a pot with water and cook macaroni according to package instructions.

3. While macaroni is cooking, combine the ingredients for the topping in a small bowl and set aside.

4. Mix the 2 cups cheddar, 1-½ gruyere, cottage cheese, sour cream, heavy cream and dry mustard together in a large bowl. Season with salt and pepper.

5. Drain macaroni and fold into cheese mixture. Transfer warm mixture to the prepared baking dish. Top remaining cheeses and with crumb topping.

6. Bake for 15–20 minutes or until bubbly and golden brown.

INGREDIENTS

• 16 oz. macaroni

• 2-½ cups cheddar, shredded

• 2 cups gruyere, shredded

• 24 oz. Friendship Dairies Cottage Cheese

• 16 oz. sour cream

• 1 cup heavy cream

• ½ tsp. dry mustard

• Salt and pepper to taste

FOR THE TOPPING

• 2 cups cheese flavored crackers, crushed

• ¼ cup parmesan, grated

• ¾ cup butter, melted

Holiday Mac and Cheese

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DIRECTIONS

1. Preheat the oven to 350°F. Grease an 8 x 8-inch pan with butter.

2. In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a medium bowl, whisk together melted butter and brown sugar until combined. Add egg and vanilla and mix well.

3. Using a rubber spatula, fold dry ingredients into the egg mixture until just combined. Do not overmix. Fold in white chocolate.

4. Pour batter into the prepared pan, smoothing the top with a rubber spatula. Bake until the top is shiny, cracked, and light golden brown, about 22 to 25 minutes. Do not overbake. Cool on a wire rack to room temperature. Cut into 2-inch squares.

YIELD: 8-10 servings

INGREDIENTS

• 1 cup unbleached all-purpose flour

• ½ tsp. baking powder

• ½ tsp. table salt

• 8 Tbsp. (1 stick) salted butter, melted

• 1 cup dark brown sugar, packed

• 1 large egg, lightly beaten

• 2 tsp. vanilla extract

• 1 cup white chocolate chips or chopped white chocolate

Jeni’s Brown Butter Almond Brittle Blondie SundaeTOP THIS BLONDIE square with a generous scoop of Jeni’s Brown Butter Almond Brittle ice cream and a drizzle of praline sauce!

INGREDIENTS

• 2 cups heavy cream

• 1 cup dark brown sugar

• 1 cup light brown sugar

• ½ vanilla bean, split, seeds scraped out, seeds and bean reserved

• ¼ tsp. fine sea salt


WHITE CHOCOLATE BLONDIES

PRALINE SAUCEYIELD: About 3 cups

DIRECTIONS

1. Combine the cream, sugar, vanilla seeds and bean, and the salt in a heavy-bottomed saucepan, bring to a boil over medium-high heat, stirring to dissolve the sugar, and boil for 7 minutes, or until the sauce thickens a bit.

2. Remove from the heat and add the vanilla extract.

3. Serve warm or let cool and refrigerate. The sauce will keep for up to 1 week.

4. To serve, reheat, stirring, until the sauce is warm and fluid.

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DIRECTIONS


2. Make Brazi Bites Brazilian Cheese Bread based on packaging instructions.

3. Make gluten-free macaroni according to package instructions. Strain and immediately mix hot macaroni in with cream cheese, cheddar cheese, sour cream, milk, egg, remaining butter, bacon bites, diced jalapeños, salt and pepper to taste. Mix until clumps are smooth.

4. Spoon macaroni mix over pressed bites. Bake for 12-14 minutes.

5. Remove from oven and allow to cool for 5-10 minutes before serving. Enjoy!

INGREDIENTS

• 6 oz. gluten-free macaroni

• 2-½ oz whipped cream cheese

• 1 cup shredded sharp cheddar cheese

• 1 Tbsp. unsalted butter

• 1 large egg

• ½ cup milk

• ½ cup sour cream

• 3 oz. bacon bits

• 1-2 jalapeños diced

• Salt and pepper

• 24 pieces Cheddar & Parmesan Brazi Bites Brazilian Cheese Bread

Mac n’ Cheese Cups (Gluten-Free)

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DIRECTIONS

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

2. In another bowl, lightly whisk the egg and add milk, Greek yogurt, butter, and vanilla extract.

3. Pour wet ingredients into dry ingredients and whisk together until combined. Set aside.

4. Heat a non-stick pan over medium-low heat. Lightly brush pan with oil.

5. Place batter in a squeeze bottle or a plastic baggie with a small corner cut off.

6. Squeeze out batter a teaspoon size (about 2-3 cm in diameter) at a time. Cook until pancake starts to bubble. Flip and cook for an additional 30 seconds.

7. Scoop into a bowl and top with Greek yogurt, raspberries, maple syrup, and mint sprig.

INGREDIENTS

• 1 cup all-purpose flour

• 1 Tbsp. sugar

• 1 tsp. baking powder

• ¼ tsp. baking soda

• ½ tsp. salt

• 1 large egg, slightly beaten

• ¾ cup milk of choice

• ¼ cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

• 3 Tbsp. butter, melted


• Vegetable oil for the pan

TOPPINGS

• FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

• Raspberries

• Maple syrup

• Mint sprig (optional)

PREP TIME: 30 minutes

Mini Greek Yogurt Pancakes A FUN TWIST on pancakes: mini pancake cereal is a cute breakfast idea for kids AND adults! The secret ingredient? FAGE Total Greek yogurt.

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DIRECTIONS

1. Place milk, Egg Beaters, Earth Balance, flour, sugar and salt in blender container. Blend until smooth to make crepe batter.

2. Spray 10-inch nonstick skillet generously with cooking spray. Heat over medium heat. Pour about ¼ cup batter in skillet; immediately tilt skillet to evenly cover bottom of skillet with batter. Cook 2 to 3 minutes on each side or until lightly browned, turning once. Remove crepe from skillet and place on flat work surface. Repeat with remaining batter to make 4 additional crepes.

3. Meanwhile, spread warm crepe with ⅓ of the peanut butter. Place peanut butter-side up on large plate. Top with ¼ of the banana slices. Spread second crepe with 1 tablespoon hazelnut spread; place spread-side up on top of bananas. Top with another ¼ of banana slices. Repeat layers with 2 more crepes, another ⅓ of the peanut butter and remaining hazelnut spread and bananas. Spread remaining ⅓ of the peanut butter on the last crepe and place peanut butter-side down on top.

4. Cut into 6 slices with serrated knife. Serve with Reddi-wip.

INGREDIENTS

• ¾ cup reduced fat (2%) milk¼ cup Egg Beaters® Original

• 1 Tbsp. Earth Balance® Original Buttery Spread®, melted

• ½ cup Glutino® Gluten Free All-Purpose Flour

• 1 Tbsp. granulated sugar

• Dash salt

• PAM® Original No-Stick Cooking Spray

• ¼ cup Peter Pan® Creamy Peanut Butter

• 2 Tbsp. chocolate-flavored hazelnut spread

• 3 bananas, peeled, thinly sliced

• Reddi-wip® Original Dairy Whipped Topping

Peanut Butter and Banana Crepe Stack (Gluten-Free)

TIPS

• You should have at least 5 cooked crepes to make this crepe stack.

• If crepe batter becomes too thick while preparing crepes, stir in a small amount of milk.

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DIRECTIONS

1. Toast cloves, cinnamon sticks and star anise in 4-quart saucepot over medium heat until fragrant, about 1 minute. Add broth, chicken breast, ginger, and soy sauce and bring to a boil over high heat. Season to taste with salt.

2. Reduce heat and simmer, 25 minutes or, until chicken is thoroughly cooked. Remove chicken and shred. Return chicken to saucepot.

3. To serve, divide Green Giant Veggie Spirals™ Zucchini, chicken and sprouts among 4 bowls. Ladle hot broth into bowls.

4. Top pho with fresh cilantro leaves and thinly sliced radish and serve with lime wedges.

INGREDIENTS

• 4 cloves

• 2 cinnamon sticks

• 2 star anise

• 6 cups chicken broth

• 1 lb. boneless, skinless chicken breasts

• 1-inch piece fresh ginger, sliced into coins

• 1 Tbsp. soy sauce

• 1 (12 oz.) package Green Giant Veggie Spirals™ Zucchini, cooked according to package directions and drained

• ½ cup bean sprouts

• radish, cilantro and lime wedges for serving


Quick Chicken Pho with Zucchini SpiralsA QUICK VERSION on the traditional Vietnamese dish with zucchini noodles. Clove, cinnamon, star anise and ginger gently simmer in broth to give Pho its unique flavor. Quick and easy to make, the best thing about this dish is that it’s completely customizable.

TIPS

• The beauty of this soup is that is it’s so customizable. Top it with whatever you like from sliced green onions to a poached egg. You can stir in Sriracha, Hoisin or chili garlic sauce for even more flavor.

• It’s also delicious with Green Giant Veggie Spirals™ Carrots.

• For a richer broth flavor use bone-in chicken breasts or thighs, simmer 30 to 40 minutes until chicken is thoroughly cooked. Discard bones after removing the meat.

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DIRECTIONS


2. Line two 8-inch pans with foil and arrange the saltines in a single layer in each pan making sure not to overlap. Set aside.

3. Combine butter and sugars in medium saucepan. Whisk until all the sugar has melted. Increase the heat to high and whisk an additional 4 minutes. Pour evenly over both pans of saltines and spread to cover.

4. Bake for 12 minutes.

5. Sprinkle evenly with chocolate and leave for 5 minutes until melted. Spread evenly and sprinkle with sea salt.

6. Freeze for 30 minutes.

7. Remove both pieces of 8-inch “brittle” from their pan and the foil. Line one of the 8-inch pans with plastic wrap. Place one of the brittles back into the now lined pan chocolate side down. Fill with vanilla ice cream and spread evenly. Top with second piece of brittle, chocolate side up.

8. Wrap and freeze for an hour (or longer).

9. Slice with a serrated knife and enjoy.

INGREDIENTS

• 2 8-inch pans

• 35 (ish) Saltine-style crackers

• ½ cup unsalted butter

• ½ cup packed light or dark brown sugar

• ½ tsp. vanilla extract

• 1-½ cups dark chocolate chips

• 3 pints Coolhaus Best of Both Worlds Vanilla

• Sea salt for sprinkling

Sweet and Salty Ice Cream Bars

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DIRECTIONS

1. Heat oil in medium nonstick skillet and cook onion 4 minutes or until tender. Add garlic and cook 30 seconds. Add vodka and simmer 1 minute.

2. Stir in Victoria® Marinara Sauce and bring to a boil. Stir in Green Giant Veggie Spirals® Sweet Potato ‘Rotini’ and simmer 5 minutes. Stir in heavy cream and crushed red pepper. Serve with grated Parmesan cheese and fresh basil if desired.

INGREDIENTS


• 1 small onion, chopped

• 2 cloves garlic, chopped

• ¼ cup vodka

• 1 cup Victoria® Marinara Sauce

• 1 pkg. Green Giant Veggie Spirals® Sweet Potato ‘Rotini’, thawed

• ¼ cup heavy cream

• ½ tsp. Spice Islands crushed red pepper


Sweet Potato ‘Rotini’ with Vodka SauceSHORT ON TIME? Try pairing sweet potato ‘rotini’ with Victoria® Vodka Sauce. The perfect pair for a veggie-forward Italian meal!

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