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What a lovely way to showcase both chestnuts and those sweet little cuties on a bed of spinach greens. Creamy yogurt dressing brings everything together. If you don’t have dates, use dried apricots or cranberries instead. Walnuts substitute nicely for the chestnuts if they are not available.
Creamy chipotle dressing is tossed with shreds & chunks of chicken. This is an excellent way to use up leftover chicken and a leftover sweet potato too. If starting without cooked sweet potato we give directions for whipping it up quickly.
Red Velvet Cake contained beets during the rationed World War II times to give the pink hue, rather than the red food dye. These cookies indulge on that concept. If using vegan cocoa & chocolate these can be entirely vegan delights. If serving more like a dessert, plan to leave in that brown sugar or substitute your favorite sweetener. If you like low-sugar treats as I do, they are tasty without the brown sugar too. If making gluten-free be sure to purchase oats that specify they are actually gluten-free.
A handful of chocolate chips and cocoa powder makes this granola one of my favorites. And really who would turn down chocolate for breakfast! It is antioxidant fun in a bowl. Placing the chocolate chips in at the end means they will melt and clump the oats, but not overcook and burn.
Tis the season for pumpkins, dark beers, chocolate and beef stew. Now imagine them altogether with the beef falling apart and melting into the slight bitterness of the chocolate & beer accenting the luscious sauce.
