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Wild rice, hunks of golden squash, pecans, cranberries, fresh herbs and more are drizzled with an apple-cider dressing. This is a great main dish or a perfect side dish at any holiday table and the leftovers are absolutely the best to have on hand for a relaxing post-holiday time.
This gorgeous holiday dip explodes with flavor and is simple to prepare. Creamy cheesy squash and hazelnuts are scented with brown butter sage and sprinkled with pomegranates. The squash is diced and roasted, matching the chunkiness of the nuts and pomegranates, but if pureed squash is more readily available, that will work too.
A melange of winter vegetables are soaked in a flavorful miso broth with a tangle of noodles and flecks of quinoa. The broth is the most essential part of this recipe, but it is worth adjusting the flavors to your own taste: more miso or vinegar or broth or even adding water to stretch the soup for an extra last minute guest. Mushrooms would be happily added and any type of green that wilts nicely in soup will do if tatsoi is unavailable. The wakame is a lovely seaweed addition, but skip it or substitute a different available seaweed instead. Play with this recipe and make it your own according to the produce you have available.
Purslane is a hearty green often popping up in gardens as a weed. It is gaining popularity at sustainable farms and making more common appearances at Farmers Markets. The beauty of this green, other than its slightly succulent grassy flavor is that it stands up nicely against dressings. Therefore making this an awesome salad to dress up ahead and take on the go for lunch or to prepare hours in advance for a dinner party. This salad has cheese in it for a protein boost, but make it vegan with your favorite nuts instead.
Creamy herbs & goat cheese are filled into the open shells of snap peas. If this seems too time consuming, simply prepare the filling like a dip and have diners dip or even fill their own. These are delightful packed in a lunch bag or as a lovely party appetizer. Any herbs that you love will do from dill, parsley, sorrel, basil, rosemary, thyme or even cilantro for a southwest inspired flavor.
