Sara Correnti, MS RD LD, Manager of Health & Welfare – Member Wellness Products with Concordia Plan Services, joins Andy and Sarah to talk about delicious (and healthy!) recipes for Thanksgiving, including Mediterranean Breakfast Muffins, Whole Grain Farro Stuffing with Miso Mushrooms, and Roasted Balsamic Brussel Sprouts.
Mediterranean Breakfast Muffins by Rima Kleiner, RD, author of Dish on Fish
Set oven to 350 degrees
Combine 2 eggs, 2 ounces cooked / canned salmon, and 1/4 cup feta; combines and pour evenly into muffin tins
Bake for about to 20 to 25 minutes
These freeze well, making them perfect for busy mornings!
Whole Grain Farro Stuffing with Miso Mushrooms
cookinglight.com/recipes/farro-stuffing-with-miso-mushrooms
Cooking spray
1 3/4 cups uncooked farro
2 tablespoons unsalted butter
1 pound mixed fresh mushrooms (such as shiitake caps, cremini, and oyster), chopped
1 cup chopped carrots
2 tablespoons chopped fresh sage
1 1/2 tablespoons chopped garlic
1/4 cup white miso
1 cup unsalted chicken stock
4 ounces fontina cheese, grated (about 1 cup)
2 teaspoons sherry vinegar
1 teaspoon black pepper
1/4 teaspoon kosher salt
Preheat oven to 400°F. Lightly coat a 2-quart glass or ceramic baking dish with cooking spray. Cook farro according to package directions to yield about 4 cups; drain and set aside.
While farro cooks, melt butter in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add carrots, sage, and garlic; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in miso; cook, stirring constantly, 1 minute. Add stock; simmer until liquid is reduced by half, about 4 minutes. Remove from heat; cool slightly.
Combine cooked farro, mushroom mixture, cheese, vinegar, pepper, and salt in a large bowl. Spoon mixture into prepared baking dish. Bake at 400°F until top is lightly toasted, about 20 minutes.
Roasted Balsamic Brussel Sprouts
1-2 pounds Brussel sprouts, washed and halved
1 Tbsp garlic powder
1-2 Tbsp olive oil
2 Tbsp balsamic glaze /reduction
2 Tbsp shave Parmesan (optional)
Preheat oven to 425 degrees
For crispy Brussel sprouts, after chopping sprout in half, pull off 1-3 layers of leaves as you arrange on rimmed baking sheet
Drizzle olive oil and sprinkle on garlic powder, tossing to combine
Bake for 25-30 min or until tender, stirring halfway
Drizzle with balsamic glaze; sprinkle lightly with Parmesan cheese as desired.
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Have a topic you’d like to hear about on The Coffee Hour? Contact Andy Bates at andrew.bates@kfuo.org or call 314-996-1519.
