Hearty Healthy Fall Recipes

I love the summer and yet as fall moves in I remember that fall holds so many gifts. While the days are shorter I spend more time in my house hanging out with my husband and my dogs. While I try and stay active, it is not always as easy as it is in the summer so I really make an effort to ensure that the food I am eating is healthy.

Here are some recipes that I hope you will enjoy by yourself or with your family

Artichoke Hummus

• 1 can of white beans
• a quarter of a cup of Parmesan cheese
• one small container of artichoke hearts (get the ones packed in oil with spices)

Open the can of beans and rinse WELL - you do not want the starchy
Put them in a food processor
Add the cheese and the artichokes
PUREE - your choice chunky or smooth

Serve with end of the season tomato's, cucumbers, hot peppers (I really like banana peppers with this) good olives and flat bread

Fast - Easy - Delicious

Fingerling Potato's

One bag of fingerling potato's ( you can also use new potato's or heirloom ones - really whatever makes you happy)
Salt
Pepper
Olive Oil

Place the potato's in a large bowl
Grind Salt and Pepper over the Potato's - this needs to be done to taste - you should also use good salt if you can it makes a difference and use a coarse ground setting
Drizzle Olive Oil over the Potato's

Toss it all together - and dump it on on lined cookie sheet

Bake at 425 for 25-40 minutes - it will depend on the number and size of your potato's along with how well you oven holds a temperature

Chili Lime Sweet Potato Fries

One sweet potato per person
Chili powder
Fresh Lime
A little bit of Salt
Olive Oil

Cut the potato's into wedges - do your best to make them all uniform size - it will help to ensure even cooking
Put them in a large bowl
Sprinkle with Chili Powder
Squeeze fresh lime over the potato's ( half a lime per potato)
Sprinkle a little salt over the potato's - the better the salt the less you have to use
Drizzle Olive Oil - you want the potato's to be fully coated but it is a LIGHT coating

Place them on a lined cookie sheet and cook at 425 for around 40 minutes - flip the potato's halfway through

Enjoy

London Broil

16 to 32 ounces of London broil (the more you make the more you have as left overs and this is almost better the second day)
Balsamic Vinegar
Olive Oil
Steak Seasoning

Put the London broil in a casserole dish (NO PLASTIC BAGS - they are bad for the environment)

Poke Holes in the Meat - both sides

Sprinkle on the Steak Seasoning
Drizzle with balsamic vinegar - you can also use a berry flavored balsamic - it is delicious
Drizzle with Olive Oil

Flip and do the whole thing over

Cover and let it sit - minimum six hours - up to thirty - six

Fire up the grill and cook it to the temp you like

Enjoy

A perfect way to serve as leftovers is on sandwiches with boursin cheese, hot peppers, tomato's, roasted peppers - whatever floats your boat - only rule is use good bread (which is even better when toasted)