Ingredients: 2 ounces Pecorino Romano cheese, grated using the big holes of a box grater (not pre-grated) 1 ounce Parmesan cheese, grated using the big holes of a box grater (not pre- grated) 1/2 teaspoon freshly ground black pepper, plus more for topping
Directions:
Position one rack in the upper third and one in the lower third of the oven and preheat to 400°F. Line two baking sheets with foil or silicone baking mats.
In a small bowl, mix the Pecorino, Parmesan, and pepper until well combined.
Put about 1 heaping tablespoon of the grated cheese mixture onto one of lined baking sheets and lightly pinch with your fingers to make a compact mound.
Repeat with remaining cheese, making 6 crisps per sheet and leaving at least 2 inches of space in between. Top each with 1 crack of pepper from a pepper mill.
Bake for about 10 minutes, rotating the pans after 5 minutes, until they are golden the bubbling on the surface has mostly subsided (this means the moisture has cooked off).
Cool completely, blotting with a paper towel if you like, before serving.
Ingredients:
For the crust:
6 sheets graham crackers, 3.5 oz total*
2 tablespoons monk fruit sweetener, or use granulated sugar
3 tablespoons cold whipped butter
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Ingredients:
1/4 cup chopped red onions, or scallions or chives
3/4 cup whipped cream cheese
2 tsps drained capers, chopped*
1 tbsp fresh dill, chopped, plus more for garnish
12 ounces nova lox or smoked salmon, chopped
3 English cucumbers, ends trimmed
Here are some simple and smart ingredient substitutes that will allow you to enjoy a lighter, more nutritious holiday feast, without sacrificing flavor.
Ingredients:
2 15-ounce cans pumpkin puree
1 cup coconut milk, full-fat canned
3⁄4 cup pure maple syrup
6 large eggs
1 tablespoon pumpkin pie spice
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Ingredients:
1 1/2 tbsp unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed
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