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With Thanksgiving over, you may be cranking up the Christmas carols and decking the halls a bit (I know I am!), but like me you are not quite ready for the holiday food to become the daily norm. So, I have some light seasonal dishes to share, some party dish ideas, (because ’tis the party season) and a couple of recipes to check out for upcoming Hanukkah.
The Apple Squash Soup is happy using any leftover turkey broth as a base and paired with the Creamy Ginger Kale Salad you will have an easy weeknight dinner. Another easy salad focused dinner is the Avocado Pear + Spinach Salad which can be joined with the simple Jewel Quinoa. That quinoa dish is also a fabulous start to your day with a quick Apple Saute.
A big batch of squash works well for that Apple Squash Soup, but a couple other dishes, too. The Winter Squash Lasagna can be made in a large batch to be enjoyed for a couple of meals or to take on the go for a potluck. Another squash option is to whip up and take the Butternut Squash Goat Cheese Spread to an event or just a little lunch party on your own.
While you are making party foods try out the Mushroom + Chicken Pate and the Pecan Crackers to serve with each spread.
If by chance you have any leftover turkey and sweet potatoes from last week, try out this Creamy Cauliflower Turkey Gravy with Sweet Potato Biscuits for a luscious brunch style morning.
With Hannukah around the corner, I wanted to share my Matzah Dill Trout with Horseradish Beets + Salad as well as the Fig Brisket with Sweet Potato + Carrot Tzimmes with fried up Beet Crisps. Happy Festival of Lights!
Cook seasonally. Eat consciously. Live well,
