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Merry Christmas-time! As the hustle and bustle continues this week, I hope you are able to look forward to a relaxing weekend where Beef, Duck or even a Ham linger in the oven while you hang out, enjoy loved ones, spiked warm drinks and the winter down time.
We are still squash crazy as this seasonal favorite fills our counter tops. This week use up your largest few squash and puree them down to silky goodness that can be added to the Spicy Squash Soup, Squash Biscuits, and Squash Egg Bake. Perform a similar act of roasting and pureeing sweet potatoes for the Sweet Potato French Toast.
More simple dishes appear throughout the week and are great for weeknight meals as or for a big Holiday feast, including the Spinach & Brown Rice Casserole, Horseradish Smashed Potatoes, Roasted Sweet Potatoes, Mascarpone Creamed Greens and the Orange Glazed Beets.
The Panetonne Panzanella is an Italian bread salad that uses up any leftover panetonne or challah this time of year.
The Fruit & Nut Wild Rice Dressing makes two appearances— once with the Roasted Duck and again stuffed into Acorn Squash for a grand vegan main dish.
Appetizers anyone? The Bacon Wrapped Shrimp, Butternut Squash Spread, Spanish Biscuit Sandwiches and Chipotle-Pepita Crackers appear in the dinners and lunches, but also would be happy at a holiday party.
This Holiday season enjoy not only the fruits & vegetables available, but the down time of being at home while meals leisurely are roasted or baked.
Happy Holidays to each of you and may you continue to…
Cook Seasonally. Eat consciously.
Live well,
Lilly
