On the side, for a crowd

Mini Spinach Quiche

Ingredients

• 2 circles prepared pie crust dough
• 1 tablespoon olive oil
• 3 cups chopped spinach
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 eggs
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• Pinch cayenne

Directions

1. Spray 24-cup mini muffin pan with nonstick spray. Cut 24 (2 1/2-inch) circles from the dough. Press into muffin cups.

2. Heat oil in a large skillet. Sauté spinach, onion and garlic until onions are translucent. Transfer to paper towel-lined plate.

3. Whisk eggs and heavy cream in a bowl. Stir in Parmesan, salt, pepper, garlic powder, cayenne, and spinach mixture.

4. Spoon into the crust. Bake at 375° for 20-25 minutes or until edges are golden. Cool in pan for 5 minutes.

Vegan Gluten-Free Stuffing

Ingredients

• 16 ounces vegan, gluten-free bread, cubed
• 1/2 cup vegan butter
• 2 cups diced celery and onion
• 1 tablespoon dried parsley
• 1 teaspoon dried sage
• 1 teaspoon ground thyme
• 3/4 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried marjoram
• 2 cups vegetable broth

Directions

1. Toast bread cubes on baking sheets at 350° for 10 minutes. Transfer to large bowl.

2. Melt butter in a saucepan. Add celery and onion. Sauté until onion is soft but celery still has snap. Add the spices. Cook for 1 more minute. Add vegetable stock. Bring to a boil.

3. Pour over bread cubes. Stir gently to combine. Cover and let sit for 5 minutes. Fluff with a fork.

Zesty Orange-Ginger Cranberry Sauce

Ingredients

• 1 cup sugar
• 1/2 cup orange juice
• 1/4 cup water
• 2 cinnamon sticks
• 1/4 teaspoon ground ginger
• 3 whole cloves
• 3 whole allspice
• 12 ounces cranberries, rinsed and soft berries discarded
• Zest of 1 orange

Directions

1. Bring sugar, orange juice, water, cinnamon, ginger, cloves and allspice to a boil in a saucepan. Cook, stirring until sugar is dissolved.

2. Add cranberries and cook until berries pop frequently. Reduce heat.

3. Add orange zest. Cook for 2 minutes. 

4. Discard cinnamon sticks, cloves and allspice. Allow to cool and thicken.

Smoked Gouda Mac and Cheese

Ingredients

• 16 ounces macaroni
• 3 tablespoons butter
• 1/3 cup thinly sliced green onions
• 3 minced garlic cloves
• 3 tablespoons flour
• 3 cups low-fat milk
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper
• 8 ounces smoked Gouda cheese, shredded
• 1/2 cup grated fresh Parmesan cheese
• 1/4 cup breadcrumbs
• Garlic salt

Directions

1. Boil macaroni until al dente. Drain.

2. Melt butter in a large saucepan over medium heat. Add green onions and garlic; cook for 1 minute. Add flour; cook for 1 minute, stirring constantly. Gradually add milk, salt and pepper, stirring constantly with a whisk until blended. Bring to a boil. Cook for 2 minutes, or until thickened. Gradually add Gouda and Parmesan cheeses, stirring until melted.

3. Mix macaroni into cheese sauce, then pour into a 9"x13" baking dish coated with nonstick spray. Sprinkle breadcrumbs evenly on top. Sprinkle with garlic salt and additional Parmesan.

4. Bake at 350° for 15 minutes, or until sauce is bubbly and topping is lightly browned.