Cobb EMC

WHAT’S WHAT’S for DINNER DINNER

CAST-IRON SKILLET Stuffed Artichokes

Ingredients

1 14-ounce can whole artichoke hearts, drained 1 12-ounce jar of roasted red peppers, drained 1 ½ cups Manchego cheese, shredded 1/4 cup lightly salted roasted almonds, chopped

Extra Virgin Olive Oil

Begin the Fun

1. Preheat the oven to 425 degrees. 2. Drizzle enough olive oil in a cast iron skillet to coat the bottom; only enough to keep ingredients from sticking. 3. Cut the artichokes into halves from tip to stem.

Make sure to use a sharp paring knife when cutting the artichoke hearts. 4. Place the artichokes in the skillet flat side up and stem side pointed toward the wall of the skillet.

Place remaining artichoke halves in the center of the skillet without crowding. 5. Shred the Manchego cheese. Grab generous pinches of the cheese, place a pinch on each of the artichoke halves, and gently push the cheese into the vegetable. Spread remaining cheese evenly over the artichokes. 6. Drain the roasted red peppers and puree in a food processor. Spoon pureed peppers evenly over the cheesy artichokes until gone. 7. Chop ¼ cup roasted, lightly salted almonds and sprinkle over the puree. 8. Immediately place the skillet in the oven and bake for about 20-25 minutes until the cheese is bubbly and gooey.

GUINNESS Stout Brownies

Ingredients

1 cup Guinness stout beer 16 ounces semisweet or bittersweet chocolate, chopped, divided 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted vegan butter 1 1/2 cups stevia 3 large eggs or Egg Beaters equivalent 1 teaspoon bourbon-vanilla-extract 3/4 cup Bob’s Red Mill gluten-free all-purpose flour

Sea salt

Begin the Fun

1. Preheat oven to 350 degrees. 2. Bring Guinness to a boil, reduce, and let cool. 3. Reserve about 1/4 cup of stout. 4. In a bowl set over a pan of simmering water, place 12 oz. of the chocolate and 1 cup vegan butter. 5. In a separate bowl, whisk stevia, eggs, and bourbon-vanilla to combine. 6. To the egg mixture, whisk in the chocolate mixture. 7. When combined, add 1/4 cup stout from pan. 8. Fold in flour and salt. 9. Pour batter into pan. Bake 35–40 minutes. 10. In a bowl set over a pan of simmering water, place remaining chocolate and stir until melted. 11. Add reserved stout and remaining butter. Blend. 12. Pour stripes of chocolate-stout mixture over cooled brownies.

Recipes on this page have been provided by Tiffany Arterburn, a Woodstock Resident and Foodie.

Tiffany Arterburn

WOODSTOCK RESIDENT

Tiffany is certified in nutrition and healthy living from Cornell University. The motivation for her certification originates with her many food allergies including gluten, wheat, grains, dairy, and shellfish. Tiffany has chosen to maintain a plant-based diet. Her goal is to inspire others with similar dietary restrictions to enjoy delicious and creative recipes.

CASEROL BLASUS O Brussels Sprouts

Ingredients

2 pounds brussels sprouts 2 cups shredded Manchego cheese, divided 1/2 cup heavy almond cream 1/2 cup gluten-free breadcrumbs or panko 1 teaspoon kosher salt 1/2 teaspoon black pepper

Hot honey

Begin the Fun

1. Preheat the oven to 425 degrees. 2. Remove the brussels sprouts stems and quarter each head. 3. Roast the sprouts for 25 minutes in a 9 x 13-inch baking dish with a healthy drizzle of olive oil. 4. Remove from oven and pour in the heavy almond cream and 1 cup of the shredded cheese. Stir and then top with remaining cheese and breadcrumbs. 5. Bake for 25 minutes until the casserole is bubbling and the breadcrumbs are brown. 6. Drizzle with hot honey.