Healthy Recipe, Sweet Pea Pesto Crostinis
 
Game-watching parties bring to mind greasy wings and fatty dips. But here’s an easy way to add a healthier option that tastes great and is easy to make. This twist on the Italian classic replaces bunches of fresh basil with sweet peas, which are probably already hanging out in the back or your freezer. Besides lending an extra protein and nutrient boost, sweet peas blend up creamy without the need for excessive oil. Makes about 1 ¾ cups pesto, or 25-30 crostinis. – Susan Puckett
 
Ingredients

Healthy Recipe, Sweet Pea Pesto Crostinis
 
Game-watching parties bring to mind greasy wings and fatty dips. But here’s an easy way to add a healthier option that tastes great and is easy to make. This twist on the Italian classic replaces bunches of fresh basil with sweet peas, which are probably already hanging out in the back or your freezer. Besides lending an extra protein and nutrient boost, sweet peas blend up creamy without the need for excessive oil. Makes about 1 ¾ cups pesto, or 25-30 crostinis. – Susan Puckett
 
Ingredients

You can enjoy thumbprint cookies even if you’re vegan, avoiding gluten, or watching your sugar. Follow this recipe, adapted from Yossy Arefi’s “Snacking Bakes” (Potter, $25). They’re  super-simple to make, requiring only one bowl and one pan. The texture is softer than most cookies, and they’re satisfying and festive. Makes 12. — Susan Puckett

Ingredients

• 2 C almond flour
• 1 tbsp cornstarch or tapioca starch
• ¼ tsp fine sea salt
• 4 tbsp unsalted butter (dairy or vegan), melted
• ¼ C maple syrup
• 1 tsp vanilla extract
• ½ tsp almond extract
• 3 tbsp smooth jam, any flavor

Instructions

1. Position rack in center of oven. Preheat to 350. Line large, rimmed baking sheet with parchment paper.
2. In large bowl, combine almond flour, starch, salt. Stir until well mixed.
3. Add melted butter, syrup, vanilla, and almond extract. Stir until well combined. Dough will be soft and slightly sticky.
4. Using cookie scoop or spoon, evenly space 12 heaping tablespoons of dough on cookie sheet. Indent center of each dough ball. Fill each center with about ½ teaspoon of jam.
5. Bake cookies on center rack until surface is matte, slightly puffed, and golden at the edged, 10-12 minutes.
6. Let cool on baking sheet. (They will remain somewhat soft.)

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.

This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth. From the Food Network.

Ingredients

• 2 medium butternut squash (2 to 2¼ pounds each)
• 3 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup
• 4 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 small onion, chopped
• ½ cup wild rice
• ½ teaspoon mild curry powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• 3 tablespoons dried unsweetened cherries
• 1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish
• 1 tablespoon chopped fresh sage
• ¼ cup walnuts, coarsely chopped

Directions

1. Position an oven rack in the middle of the oven and preheat to 400 degrees F.
2. Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
3. Whisk together the vinegar, maple syrup and 2 tablespoons oil. Brush the flesh-side of the squash halves with some of the maple-oil and sprinkle with ¼ teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with the maple-oil mixture and sprinkle with ¼ teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 30 to 40 minutes. Let the squash rest until cool enough to handle. Scoop some of the flesh out into a large bowl, leaving about ¼-inch border of flesh all around. Leave the scooped-out flesh in relatively large chunks.
4. Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat, then add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the rice, curry powder, cinnamon, cayenne and ½ teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 30 to 40 minutes (different brands of wild rice may vary in cooking times; add more water if needed). Remove from heat and add to the chunks of butternut squash along with the remaining maple-oil, cherries, parsley, sage, ½ teaspoon salt and a few grinds of black pepper.
5. Evenly stuff the scooped-out squash halves with the filling, then drizzle with the remaining 1 tablespoon oil and bake, uncovered, until the filling is warmed through, about 30 minutes. Cut each in half crosswise and transfer to a serving platter. Sprinkle with walnuts and parsley. Serve warm.

Grilled flatbread pizzas, prepared flatbreads from the supermarket — such as pocketless pitas or naan — are great to have on hand as the basis for an impromptu pizza. This healthy, summery combo is adapted from one in “The Big Book of Pizza” by the Food Network magazine. To keep the crust from going soggy, the tomatoes are squeezed of their juice before chopping and added to the crusts along with the olives and cheese. Serves 4. — Susan Puckett

Ingredients

• 2 large or 3 medium tomatoes
• 1 tbsp extra-virgin olive oil
• Salt and pepper
• 3 cups baby arugula
• ½ cup pitted kalamata olives, chopped
• 1 tbsp rosemary
• 1 medium red onion, peeled and cut into ½-inch-thick rounds
• 4 pocketless pitas 6 to 8 inches
• ½ cup ricotta cheese
• 4 ounces shredded part-skim mozzarella cheese
• Red pepper flakes

Instructions

1. Core and halve tomatoes. Squeeze juice, seeds into large bowl. Whisk oil, season salt, pepper. Add arugula but don’t toss. Set aside.
2. Dice juiced tomatoes. Toss in another bowl with olives, rosemary.
3. Preheat grill, stovetop or skillet to medium-high, or oven to 400.
4. Brush onion rounds with oil, season with salt. Grill 3-4 mins per side. Transfer to plate, separate rings. Reduce grill or stovetop heat to medium.
5. Brush both sides of the flatbread and grill, 2 to 3 minutes each side.
6. Remove from heat. Top with tomato-olive mixture, ricotta, mozzarella, onion. Return them to the grill and cover, or place in preheated oven, until cheese melts, 2 to 3 minutes.
7. Toss arugula with tomato dressing and pile on pitas. Season with salt, red pepper flakes, drizzle with a little olive oil. Serve immediately.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.