4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS:
Preheat oven to 350°F
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

Ingredients:
1-1/2 cups Lundberg Christmas Rice®
3-1/2 cups water
1/2 cup fresh parsley, chopped
2 Tablespoons olive oil
1 medium onion, chopped
12 ounces gluten free turkey sausage, casings removed, crumbled
3 cups 1/2 inch cubed butternut squash (from 1-1/2 pound squash)
2 Granny Smith apples, unpeeled, cored, cut into 1/2 inch cubes
1 Tablespoon dried thyme
1 cup chicken broth
1/2 cup walnut pieces

Combine water and Lundberg Christmas Rice® in a large saucepan with lid. Bring water to boiling, reduce heat to simmer and cover. Cook 50 minutes, remove from heat with lid on and steam 10 minutes. Stir in parsley and set aside.

Heat oil in a large skillet and sauté turkey sausage and onion over medium-high heat until sausage is no longer pink, and cooked through. Add butternut squash, apples, and thyme and sauté 5 minutes. Stir in broth. Combine rice and sausage mixture and pour into a buttered 9X13 inch baking dish. Sprinkle walnuts over the top. Bake 425°F for 15 minutes until heated through and squash is tender.

Serves 8-10.

For more information Lundberg Christmas Rice and Lundberg Family Farms, please visit www.lundberg.com.

• 4 cups frozen potatoes, cubed (country hash brown style)
• 2 cups total frozen red peppers, onions, leeks, green peppers, and mushrooms
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Italian spices
• ¾ cup mayonnaise
• 1 cup grated mozzarella cheese
• ½ cup pine nuts
• salt and pepper to taste

Directions

1. Place the potatoes and veggies in a shallow baking dish. Cover with the vinegar, olive oil, and Italian spices. Toss to make sure that potatoes are completely covered. Cover with foil.
2. Bake at 350 degrees Fahrenheit for 30 minutes. Turn off oven. Leave in oven for another 30 minutes. Remove from oven and cool on counter.
3. When cool, add the mayonnaise, covering the roasted vegetables completely. Then add cheese and pine nuts. Salt and pepper to taste. Place in refrigerator for 2 hours to cool and flavor.
4. Garnish with Italian spices, green olives, or parsley.

Rabe con i Ceci ed i Pomodori Vari

1 small bunch of rabe, cleaned and trimmed
½ small onion, sliced thin
½ cup canned chickpeas, rinsed
4 sun dried tomatoes, halved and cut into strips

1 tbsp capers
1 tbsp balsamic vinegar
½ packet of stevia
Chili pepper flakes
Garlic flakes, crushed
Salt
Pepper

Chop the broccolini/rabe/ bitter broccoli in three seconds unless the stems are short then cut into two.

First, steam the broccoli until just tender then set aside. The reason why is so that you don’t overcook the broccolini but still don’t end up with it so raw that its remarkably bitter.

In a nonstick frying pan or one coated with nonstick spray, sauté the onions until just soft. Add the rabe and sauté for a few minutes or until the onions become transparent. Add the chickpeas, and sun dried tomatoes with the chili flakes, garlic, salt, capers, and pepper for three minutes, stir-frying/sautéing then turn off the heat. I personally don’t like mushy vegetables but, of course, that’s your call.

If you want the broccoli to be more tender than crisp, steam longer in the first place.

Toss in the balsamic vinegar then transfer to a plate.

4 cups water
2 cups uncooked white rice
1 ½ teaspoon salt
½ cup fresh orange juice (1 whole orange)
½ cup olive oil
¼ cup fresh lemon juice (1 whole lemon)
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
½ teaspoon ground cinnamon
30 cherry tomatoes, halved
2 medium cucumbers, diced
1 cup sliced green onion
½ cup chopped fresh mint
8 ounces feta cheese, crumbled

Bring 4 cups water, rice, and salt to a boil in heavy medium saucepan over high heat, stirring occasionally. Reduce heat to low; cover and cook until rice is tender and water is absorbed (about 20 minutes). Uncover saucepan and cook rice over very low heat until dry (about 3 minutes). Transfer rice to large bowl and cool to room temperature.

Whisk orange juice and next 5 ingredients in a small bowl to blend.

Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend.

Can be made 8 hours ahead, cover and refrigerate. Bring to room temperature and toss before serving.