Orange Cranberry Scones

Taken from The Novice Chef

2 tablespoons freshly grated orange zest
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries
1 large egg
1 large egg yolk
1 cup heavy cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper.

In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

On a well-floured surface with floured hands pat dough into a 1-inch-thick square (about 8 inches in diameter) and cut out as many triangles as possible, re-rolling scraps as necessary. Arrange triangles about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

Cheesy Turkey Meatloaf Bites

Taken from Weelicious

1 zucchini, chopped
1/2 cup onion, chopped
1/2 cup red pepper, chopped
1/2 cup carrots, chopped
1 egg, beaten
1 clove garlic
1 Tbsp Worcestershire sauce
1 tsp Italian herbs
1/2 cup bread crumbs
1/2 cup cheddar cheese, shredded
1 lb ground turkey

1. Preheat oven to 375 degrees
2. Spray a mini muffin tin with cooking spray
3. Place all ingredients except turkey into a food processor and pulse until vegetables are in small pieces
4. Combine turkey and vegetable mixture in a bowl
   
5. Place meatloaf mixture in the muffin pan and pack down with a spoon
6. Bake for 20 minutes
   

Sweet Pea Risotto

Taken from Weelicious

4 cups vegetable stock
2 Tbsp olive oil
1 cup arborio rice
2 Tbsp onion, minced
1 Tbsp butter
1/2 cup peas
1/3 cup Parmesan cheese

1. In a medium pot, bring vegetable stock to a simmer
2. In a 12-14" skillet, heat the oil over medium heat
3. Add the onions and saute for 3-4 minutes or until translucent
4. Add the rice. Using a wooden spoon, stir the ingredients until toasted
5. Add 1/2 cup stock to the rice and cook until liquid is absorbed
6. Continue adding stock 1/2 cup at a time until risotto is tender and creamy
7. When all of the liquid is absorbed, add the butter, peas and cheese and stir to combine
   

Fruit and Nut Bars

Taken from Weelicious

2 cups whole oats
1 cup flour
1/2 tsp baking soda
10 Tbsp butter
1/3 cup almonds
1/4 cup honey
10 oz jar of jam

1. Preheat oven to 350 degrees
2. Place all ingredients except jam in a food processor
3. Pulse until the ingredients are combined and oats and nuts are in small pieces
4. Press all but 1 cup of mxture into bottom of a greased 11x7" pan
5. Cover the mixture with jam
6. Crumble the remaining mixture over the jam
7. Bale for 30-35 minutes
8. Cool, cut and serve