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Marcie (Streetsboro PRC) Each Christmas Eve, we have dinner at my mom and dad’s house and open presents: Polish sausage, roast beef, and all the yummy sides! We then come back to our house, watch Christmas movies, and my kiddos (adults, now) open their new Christmas jammies and ornaments we buy for them each year. Our cat, Joey, is the keeper of the presents and loves being under our Christmas tree.
Maddie (HR Assistant) My mom and I go to Crocker Park the weekend before Christmas and do some last-minute shopping while enjoying all the holiday decorations and lights they have out!
Deana (Steetsboro Treatment Coordinator) Every year we hang our custom-made stockings and use them to play Secret Santa with the kids.
Winter Vegetable Shepherd’s Pie
OUR PATIENTS SAY IT BEST
Inspired by BBCGoodFood.com
INGREDIENTS • 6 1/2 cups potatoes, cut into large chunks
• 4 garlic cloves, sliced • 1 sprig rosemary • 15-oz can diced tomatoes plus liquid • 1/2 cup water • 1 1/2 cups frozen peas • Milk, to desired consistency
• 2 tbsp olive oil • 2 onions, sliced • 1 tbsp flour
• 2 large carrots, cut into rounds • 1/2 cauliflower, broken into florets
DIRECTIONS 1. In a pot, boil potatoes until tender. 2. In a pan, heat oil over medium heat. Add onion and cook until softened. Stir in flour and cook for 2 minutes. Add carrots, cauliflower, garlic, and rosemary and stir until softened. 3. Pour tomatoes into mix and add water. Cover and let simmer for 10 minutes, then remove lid and cook for 15 minutes until thickened. Stir in peas and simmer. 4. Drain and mash potatoes. Stir in milk to desired consistency. 5. Preheat oven to 375 F. Spoon hot vegetable mix into pie dish, then top with mashed potatoes. Bake until top is golden brown.
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