Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
While the gift giving, caroling and merry-making is quite fun, especially now that I have little ones, this week is still mostly all about the food for me. Sugar plums dancing in my head? Always. But, I also dream of roasted meats such as this Smoky Orange Duck, aromatic broths packed with fresh seafood for a Christmas Eve Bouillabaise dolloped with a Saffron Rouille and glistening Mascarpone Beets, Greens & Marsala Acorn Squash with Jewel Quinoa.
I also dream of crazy salads such as this Honey Brown Butter Brussels Sprouts, Caramelized Onion, Apple & Hazelnut Salad, Chestnut & Clementine Salad, Apple Pecan Salad, Cranberry & Candied Walnut Salad, and Fennel & Blood Orange Salad. Whew. That’s a whole lotta scrumptious holiday salads to adorn your table this week.
Meat certainly often takes center stage on many holiday celebrations, but one of my favorite vegan options is the Cranberry Glazed Lentil Nut Loaf with Celery Root Mash. For a vegetarian appetizer or main dish, try the Harvest Empandas.
In our home, we often start with a big breakfast as we graze through the day. We keep cooking to a minimum in the morning by making a big Broccoli Strata the night prior and then we toss together a Creamy Fruit Salad. To get a bit fancier, try the Panettone French Toast with Sweet Orange Sauce and Whipped Yogurt Cream.
I just can’t wait to be a part of your holiday week. May this final week of year be full of love, laughter and delicious food.
Cook seasonally. Eat consciously. Live well,
