Chadwick Boyd is a food and lifestyle expert, magazine contributor and cookbook author. Find his work at chadwickboydlifestyle.com.
RECIPES
This year’s holiday meal can be fancy without breaking the bank. These frugal yet festive recipes include classic pimento cheese transformed into a bubbling, crowd-pleasing appetizer, an eye-popping crispy potato pavé, an elevated spiral-cut ham, and elegant cheesecake with tangy buttermilk and hints of mandarin orange.
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Baked Pimento Cheese
This is the kind of golden, bubbling appetizer that guests fawn over during the holidays. The chopped pecan and crushed butter cracker crust elevates the dish with little fuss or expense.
Surround the pimento cheese with specialty crackers, like Italian mini Croccantini or Raincoast brand crackers, found in the deli section of the grocery store.
Quick-blanching carrots with trimmed tops, cauliflower or sugar snap peas for just 1 minute in boiling water then cooling immediately in ice water intensifies their color and makes the overall presentation noticeably fancier. Crisp endive, gem lettuce, radicchio or radishes with their leaves scattered around the dip step up this appetizer, too.
Tricolor Potato Pavé
Potato pavé, the French word for “paving stones,” is a decadent dish long reserved for fine dining. This year, though, thanks to British cook Poppy O’Toole and her TikTok video, the recipe has inspired home cooks around the world.
This recipe takes traditional potato pavé up one more notch, using three different colored potatoes to create a tricolor effect. Its preparation spans two days, so plan ahead. The effort creates a showstopping potato dish.
Stuffed Spiral-Cut Ham with Cranberry Barbecue Sauce
A spiral-cut ham for Christmas has been a tradition in many homes for years. This recipe, with additions ranging from mandarin orange to ginger ale, brings big flavor, whimsy and beauty to the holiday table with minimal additional cost and effort. The barbecue sauce can be made several days ahead and stored in a sealed container in the refrigerator for up to a week. Bring it to room temperature before serving.
Buttermilk Cheesecake Tart with Gingerbread Crust and Bay Leaf Caramel Sauce
The tang of the buttermilk with hints of orange zest adds an elegance to classic cheesecake flavor while the gingerbread cookie crust brings a festive holiday touch.
A 9 1/2-inch tart pan with a removable bottom is optimal, though it can be made in a 9-inch pie plate.
If desired, garnish with sugared bay leaves and fresh cranberries, but remove prior to eating. To make sugared bay leaves: Brush bay leaves with beaten egg white, sprinkle with granulated sugar and let dry on a baking rack for 1 hour.
Caramel Sauce with Bay Leaves
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Thanksgiving Day is safely in the books so now it is on to planning for the next gala.
That’s right, the easy part is over. It may not have seemed easy to plan the biggest one-day eating extravaganza of the year and then pull it off without a hitch.
But compared to Christmas, Thanksgiving is going to seem like a walk in the park. A busy walk in a big park, but for my money it is much easier.
Why is Christmas so much harder, you ask?
Because, as I have stated often, Christmas menu planning is made more difficult by the simple fact that food is not the focus of the day. Unlike Thanksgiving, where with a few notable exceptions the menu is pretty much set in stone, Christmas meals involve a less rigid format with many more food options from which to choose.
At Christmas, food becomes almost an afterthought. But you have to eat, right? And if you are that person in your household who is responsible for the cooking, then it falls on you to come up with a plan to feed your family and guests.
The solution is obvious and one that we have explored many times in the past — brunch.
I have been preaching about the benefits of a festive Christmas brunch for more years than I choose to remember. Setting out a spread for your guests with a variety of tasty nibbles is the perfect solution to putting food on the table while allowing your guests to dine at their leisure.
Here are a few ideas for make-ahead dishes and one tasty adult libation.
This first one comes from the folks at Taste of Home and is a take on a classic breakfast/brunch dish.
Western Omelet Casserole
8 servings
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 pound cubed fully cooked ham or 1 pound bulk pork sausage, cooked and drained
1 medium onion, chopped
1 medium green pepper, chopped
1-1/2 cups shredded cheddar cheese
12 large eggs
1 cup 2{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} milk
1 teaspoon salt
1 teaspoon pepper
In a greased 5- or 6-qt. slow cooker, layer half of each of the following: potatoes, ham, onion, green pepper and cheese. Repeat layers.
Whisk together remaining ingredients; pour over top. Cook, covered, on low until set, 6-7 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 15-30 minutes before serving.
Here’s another favorite holiday party favorite. You can remove the alcohol if you prefer but leave mine in, if you don’t mind.
Mom’s Spicy Bloody Mary
1 serving
1 large lime wedge
Coarse salt, for garnish
1 1/2 ounces high-quality vodka
4 ounces tomato juice
Dash celery salt
Dash freshly ground cracked pepper
8 good shakes Worcestershire sauce
1/8 teaspoon horseradish
1 to 2 good dashes good hot sauce
Pimento stuffed green olive, for garnish
Spicy pickled asparagus, for garnish
Pickled green bean, for garnish
Take a glass and run the lime wedge around the rim to dampen. Dip top of the rim into coarse salt to completely go around the rim.
Add first 7 ingredients together in the glass, squeeze the lime wedge into the glass and mix all together.
Add the green olive on a toothpick, the pickled asparagus spear and pickled green bean, for garnish and enjoy.
This recipe was given to me years ago by a friend and it has been in my holiday party rotation ever since.
Italian Appetizer
12-20 servings
½ pound salami, sliced
½ pound pepperoni, sliced
½ pound ham, sliced
1/4 pound provolone cheese, sliced
¼ cup grated Parmesan
¼ cup mild cheddar cheese, sliced
5 eggs
2 small jars roasted red peppers
2 cans crescent dinner rolls
Dash Tony Chachere’s Creole Seasoning
Grease a 9-by-13 inch pan and preheat oven to 350 degrees.
Line bottom of pan with one package of crescent dinner rolls. Layer 1/2 the salami, pepperoni, ham, provolone, cheddar cheese and peppers.
Beat eggs, add Parmesan cheese and pour over mixture.
Repeat as before with remaining meat, cheese and peppers. Top with rolls.
Bake covered for 30 minutes. Bake an additional 20-25 minutes uncovered.
Kugels, latkes, challah, and sour (or sweet!) salads — these are the foods that make a Jewish holiday table. Traditional Yiddish recipes warm the heart and create pure soul comfort.
But sometimes you’re craving change. A few tweaks can turn a classic dish into a new culinary experience. Whether you’re cooking for Hanukkah or you’re looking for a new twist on classic Hanukkah side dish recipes, you’ll find yummy options here.
Sort of like a casserole, kugel is a popular holiday side dish among Ashkenazi Jews. Kugels are usually based in potato, egg noodle, or veggie and typically can be classified as either sweet or savory. I’ve always preferred savory kugels myself, but this sweet and savory apple kugel from Living Sweet Moments might just change my vote!
Apples and raisins provide the sweet, while sauteed onions give you the savory. You might think apples and onions don’t mix, but don’t knock it till you try it!
The first step to making this kugel is to cook your noodles. Using egg noodles — as opposed to just any noodle — does make a difference. Egg noodles come in all shapes and forms. Using wide egg noodles will give the apples and raisins nooks and crannies to hide in, while using fine egg noodles might enable your kugel to rise a little higher and will lend a slightly different texture. Experiment and see what your family loves best!
After you’ve boiled and drained your pasta, saute peeled and cubed apples and diced onions together. When the onions begin to caramelize, add your raisins, your spices (cinnamon and nutmeg), sugar, and a few tablespoons of water. Cook for about two minutes, and then add everything to your already cooked and drained noodles.
This recipe recommends adding the eggs directly to the noodle mix (once it’s cooled slightly), but actually, if you beat your eggs separately before mixing them with the noodles and apples, your kugel will be fluffier.
Place everything into a 9×13 pan and bake in the oven for 45 minutes to an hour at 350F. Enjoy the aroma as it bakes, and then enjoy the kugel during your dinner!
Noodle kugels are easily warmed up and can often be enjoyed at room temperature. If you’ve got leftovers, you’ve got an easy breakfast or maybe even a sweet treat for lunch.
VEGAN POTATO AND SWEET POTATO LATKES
It’s not Hanukkah if you don’t have latkes! Latkes are fried potato pancakes, and traditionally, they contain grated white potato, onion, eggs, salt and pepper, and maybe a little matzo meal or flour. What makes this latkes recipe from Vegan Richa special is the addition of sweet potato, interesting spices, and the fact that they are eggless! They can also easily be made gluten-free.
The recipe calls for two pounds of russet or yellow potatoes, along with just one small sweet potato — just enough to give it a slightly different flavor than traditional latkes. To make the latkes gluten-free, instead of using matzo meal or regular flour, potato starch and chickpea flour can bind the ingredients together. Chickpea flour gives it a slightly eggy taste and color.
In addition to salt and pepper, these latkes call for a dash of cayenne. But why stop there with the unique flavor options? You can also try throwing in scallions, dill, mustard, or garam masala. Your imagination is the limit! Along with some vegan sour cream or vegan yogurt (Kite Hill makes the best vegan yogurt, in my opinion), these latkes are certain to please.
A high-quality frying pan is essential for vegan latke cooking. Make sure to choose a heavy-bottomed or cast-iron skillet. If you use a cheap pan, you’ll be in tears — and not from the diced onions. Vegan latkes are notorious for sticking and coming apart as you (attempt to) flip and fry.
High-quality kitchen supplies — plus keeping the oil at just the right temperature — is the secret to non-broken vegan latkes.
GEORGIAN BEET, CHICKPEA, AND WALNUT SALAD
Ashkenazi Jews aren’t exactly known for eating healthy, light fare. Many traditional entrees and side dishes are carb-heavy and fattening. Which isn’t bad in moderation! But it’s good to have options, and this Georgian beet, chickpea, and walnut salad from Jewish Food Hero makes a nice contrast to Bubbie’s diet-killing dishes.
While not a Georgian recipe per se, Jewish Food Hero says her inspiration came from learning about the Jews of Georgia (as in the Baltic state near Russia — not to be confused with Georgia, the state in the U.S.). Georgian Jews kept themselves isolated from neighboring Jewish communities and have very different customs from the Ashkenazi Jews of Eastern Europe. Walnuts are native to Georgia, and they feature prominently in many dishes.
This salad is fresh, sour, and earthy. Simply dice three cups of boiled beets and combine with a cup of chickpeas, one or two thinly sliced shallots, and one to three cups of chopped greens. For the dressing, you’ll need freshly squeezed orange juice, lemon juice, one or two garlic cloves, four walnut halves, a teaspoon of salt, and one or two teaspoons of unrefined raw sugar.
You have options when it comes to preparation. You can combine the beets, chickpeas, and shallots with the dressing up to 24 hours ahead of time. Then, combine with the greens before serving. Or, you can keep everything separate and serve the dressing on the side. Garnish with chopped walnuts.
BROCCOLI AND CAULIFLOWER KUGEL
The healthiest kugels are the non-potato vegetable-based ones, which is why you should absolutely try this broccoli and cauliflower kugel recipe from Jamie Geller. Broccoli kugel is one of my personal favorites, but this recipe uses a mix of broccoli and cauliflower florets. You could use frozen or fresh — either will be tasty.
Fresh herbs — a half cup of chopped parsley and a half cup of fresh dill — add sophistication and depth to what’s usually a simple dish. Also, instead of baking the kugel in a large pan, this recipe calls for using a six-cup muffin tin. Arranging your broccoli, cauliflower kugel “muffins” on a serving platter will be significantly more visually appealing than the more common presentation (roughly cut square slices).
The recipe calls for a quarter cup of raw quick cooking oats. Purchase the gluten-free kind, and you’ve got yourself a gluten-free kugel! You could also replace the oats with quinoa flakes.
The recipe suggests baking at 400F for an hour, though in my experience of kugel baking, that seems too long for a non-potato kugel, especially when baking in muffin cups. Keep a close eye on your kugel muffins as they bake to avoid disappointment.
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As tempting as it may well be to get in or are living off the place of work cookie plate during the stress filled holiday break time, setting up your individual meals can have large payoffs — for both equally your overall health and your wallet.
Take lunch for example. In one survey, individuals claimed they expend about $20 for every week on lunch, amounting to a lot more than a single grand for each 12 months. Element in the pricier chains, dining out far more than a pair of occasions per 7 days, or dwelling in a huge metropolis, and you could be investing a lot more. Setting your spending budget aside, it would seem really noticeable that usually selecting up lunch is considerably less balanced and far more pricey than planning meals at home, and science backs this up.
A minor bit of food prep and you could be on your way to a much healthier, leaner entire body. In a single study among more than 100,000 members, meal scheduling tactics were being tied to improvements in diet program good quality, increased diet wide range and had been joined to lower entire body bodyweight. Here’s why: When you strategy your foods, you’re a lot less very likely to invest in geared up foods or dine on takeout dishes, which are likely to be better in calories, sodium, included sugar and saturated fat.
How to food strategy like a professional
Food preparing isn’t as daunting as it seems. Commit just 10 or 15 minutes mapping out your meals, jot down what you need to have and head to the retailer. Which is it. And due to the fact the holidays are chaotic sufficient, we have also acquired ideas for streamlining food prep. Below are 6 easy techniques that’ll assist you get arranged and get the overwhelm out of food arranging and prepping.
1. Make a decision on your food prep method. A single way to go is to select up to a few breakfasts, lunches and dinners you’ll make this 7 days.You are going to decrease meal prep if you strategy to have some foods on repeat. Also, for this action, think about whether or not your weekends look various than your 7 days, and make certain you account for that in your prepare. For occasion, perhaps you have time to cook dinner breakfast or make a much more elaborate evening meal in excess of the weekend.
If you’d relatively not commit to recipes, make a listing of uncomplicated, unseasoned, or frivolously seasoned ingredients (such as simple chickpea pasta, brown rice, rotisserie chicken, tofu, and roasted veggies like broccoli) that you can season and blend during the 7 days. (See food thoughts for more on this underneath.)
2. Fill your pantry with healthful ease foods. Objects these types of as canned tuna and salmon, canned beans (no- or small-sodium most popular), canned or boxed soups (once again, small-sodium), microwavable complete grains (including brown rice and quinoa), bean-primarily based and total grain pastas, and nut butters (or nut-totally free butters) are easy components that shave time off of meal prep.
3. Inventory your fridge and freezer strategically. Stocking the basic principles at dwelling helps make scheduling, prepping, and past-minute food modifications even easier. Some nutritious alternatives incorporate eggs, Greek yogurt, cottage and/or ricotta cheese, shredded cheese, frozen fruits and veggies, frozen edamame and peas, frozen whole grain waffles, and veggie burgers.
4. Make a listing. Use regardless of what method functions for you. Some people swear by a digital reverse browsing listing, which is a grasp document of all the factors you often consume or prepare dinner with. Fundamentally, you’re having inventory of your kitchen area relatively than just a listing of food items you need to have. Then, highlight or use an identifier (this kind of as an emoji) future to the items you require to acquire. This gives you a significant photograph of all the things you have in your fridge and pantry, generating it less most likely you overlook an significant ingredient (or overbuy one thing you by now have).
5. Lean on straightforward seasonings. Almost everything but the bagel seasoning, Italian and Greek seasoning, dried herbs and spices, lemons, pesto, very low-sugar marinara sauce, tahini, and coconut aminos or lessen-sodium soy sauce appear in useful when you want to improve a bland food or speedily remodel unseasoned substances into a tasty entree.
6. Prep further veggies. Say you’ve acquired your reducing board out to chop broccoli — nicely, do not quit there! For case in point, slice up some cucumbers to have as a snack or along with a sandwich, and make a different veggie to use in salads and grain bowls through the week. You are going to have the identical sum of cleanup on evening one particular and limit cleanup (aka preserve time) later in the week.
Breakfast
Make breakfast a no brainer.Have a basic record of go-to solutions or make-ahead foods that make mornings much easier. Consider: Greek yogurt with berries and nuts, uncomplicated egg chunk muffins, baked oats, smoothies, and higher-protein avocado toast (mash white beans or chickpeas into the avocado and provide with a sliced boiled egg on prime or on the facet).
Lunch
Retain factors straightforward by building some unseasoned foundational components (such as baked or grilled chicken breasts, sauteed shrimp, quinoa, or brown rice) that you can dress up and mix and match as you please. For occasion, make a shrimp Caesar salad with pine nuts, parmesan, and bottled dressing a person working day and then a shrimp-veggie brown rice bowl a further day. Or, have a tuna sandwich for one particular lunch and then toss tuna into a veggie-loaded pasta for evening meal afterwards in the week. Require extra inspiration? Joy Bauer’s Harvest Bowl and Burrito Bowl ought to give you some refreshing ideas. Standard substances like rotisserie or baked chicken, quinoa, and canned beans work effectively in these recipes.
Snacks
Your very best probability of receiving via the working day without having distracting starvation is to pick out a protein- and fiber-prosperous snack. Snacks that incorporate whole food items sources of protein and fiber (say, from some combo of nuts, veggies, fruits, beans, eggs, or yogurt) offer you a successful formula that keeps you complete for hours. Plus, if your snack is dominant in protein- and fiber-wealthy food resources, these healthful ingredients are probable crowding out significantly less healthful types, specifically additional sugar and refined grains. Right here are some tips for buying a healthier, substantial protein, significant fiber snack, alongside with some tasty choices that in good shape the parameters.
What to look for in a nutritious snack
At the very least 3 grams of fiber (you have to have all over 25-38 grams for every working day).
5 or much more grams of protein (for reference, a boiled egg has about 6 grams).
No a lot more than 6 grams of additional sugar (about 1 ½ teaspoons, but lower is far better).
Healthful elements, like beans, nuts, seeds, fruits, veggies, eggs, yogurt, and cheese.
No synthetic sweeteners, like sucralose or aspartame (the things in the yellow and blue packets.
No synthetic hues or preservatives (frequently clues that one thing is extremely processed).
Of course, you can also make a healthful snack working with speedy ingredients you have at property. An great combo is a fruit or veggie paired with a protein supply, this kind of as nuts, seeds, Greek yogurt, cottage cheese, cheese, boiled eggs, canned tuna, or leftover chicken.
Here are a few thoughts to get you begun:
Sliced cucumbers with olive tapenade.
Little one carrots with hummus or guacamole.
Sliced apple with a slice of cheese.
Sliced pears with nut or seed butter.
Simple or reduce-sugar Greek yogurt with berries or grapes.
Meal
Beneath, we’ve pulled together a list of some of our most well-liked healthier recipes on Nowadays.com to make meal arranging a lot easier — come to feel totally free to swap out recipes for different days of the week or make sufficient of a single dish to provide as leftovers to help you save time on another night time. To make dinners very well-well balanced, we have available serving recommendations, most of which entail the comfort objects we’ve proposed throughout.
What a healthy food prepare appears to be like like
Here’s a sample prepare that serves as a blueprint for simple meal prep. You’ll see that breakfasts entail some make-ahead foods and some early morning-of alternatives. Lunches make the most of the blend-and-match strategy outlined above. Whilst we’ve available five distinct evening meal selections, you can streamline the menu by making plenty of for leftovers.
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A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner ideas and a shopping list. All recipes include macros and links to WW recipe builder to get your personal points.
7 Day Healthy Meal Plan
I hope everyone enjoyed their holiday weekend! I always cherish time spent with my family- I am so thankful for them! If you went off plan this weekend, don’t stress! It is OK to indulge every now and then, just recalibrate and keep going!
With grocery prices soaring, many of us are having to adjust, scale back and/or get more creative with our meals. One of the absolute BEST ways to stay within a budget and maintain healthy eating habits is to MEAL PLAN. You can get more 5-day Budget Friendly Meal Plans by signing up for Relish+ (get a 14-day free trial here!)
Ultimate Skinnytaste Meal Planner
I’m also excited to share the Skinnytaste Ultimate Meal Planner is now available! The 52 week spiral bound meal planner has weekly meal planning grids you can tear out and put on your fridge if you wish, a 12-week meal plan, 30 (15 new) recipes, and tear-out grocery lists. I love starting my week with gratitude, affirmations and intentions, so I included a space for that as well. I hope you will love this as much as I do!
Buy the meal planner here:
A note about WW Personal Points:
I no longer provide points since they vary on the new Weight Watchers plans but I do provide links to WW Personal points recipe builder for all recipes. Look for the orange button in the recipe card says my WW personal points. Click on that and it takes you to the Weight Watchers website where you can see the WW points and add it to your day (US only, you must be logged into your account). All cookbook recipes in the cookbook index are also updated!
About The Meal Plan
If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. or swap recipes out for meals you prefer, you can search for recipes by course in the index. Depending on your goals, you should aim for at least 1500 calories* per day. There’s no one size fits all, this will range by your goals, your age, weight, etc.
There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.
Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!
Meal Plan:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. The grocery list is comprehensive and includes everything you need to make all meals on the plan.
MONDAY (11/28) B: Peanut Butter Protein Oatmeal Cookies* L: Chicken Salad with Lemon and Dill *in ½ a whole wheat pita and 8 baby carrots D: 2 cups Kale and Brussels Sprout Salad with Parmesan and Pecans with Dad’s Creamy Cauliflower Soup
Total Calories: 1,024**
TUESDAY (11/29) B: LEFTOVER Peanut Butter Protein Oatmeal Cookies L: LEFTOVER Chicken Salad with Lemon and Dill in ½ a whole wheat pita and 8 baby carrots D: Madison’s Favorite Beef Tacos with Instant Pot Black Beans Total Calories: 1,107**
WEDNESDAY (11/30) B: LEFTOVER Peanut Butter Protein Oatmeal Cookies L: LEFTOVER Chicken Salad with Lemon and Dill in ½ a whole wheat pita and 8 baby carrots D: LEFTOVER Madison’s Favorite Beef Tacos with LEFTOVER Instant Pot Black Beans
Total Calories: 1,107**
THURSDAY (12/1) B: Pumpkin Pie Overnight Oats L: Protein Egg and Quinoa Salad Jars D: Garlic-Ginger Chicken Stir Fry with ½ cup brown rice
Total Calories: 1,190**
FRIDAY (12/2) B: Pumpkin Pie Overnight Oats L: LEFTOVER Protein Egg and Quinoa Salad Jars D: Parmesan-Herb Baked Salmon with Garlic Mashed Potatoes and String Beans with Garlic and Oil
Total Calories: 1151**
SATURDAY (12/3) B: Sausage, Cheese and Veggie Breakfast Casserole L: Tuna Poke Salad (recipe x 2) D: DINNER OUT
Total Calories: 634**
SUNDAY (12/4) B: LEFTOVER Sausage, Cheese and Veggie Breakfast Casserole L: Loaded Baked Potato Soup with 2 ounces multigrain baguette D: Stuffed Butternut Squash with Wild Rice and Sausage and a green salad # Total Calories: 982**
*Prep Mon-Wed breakfast and lunch Sunday night, if desired. **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
# Green salad includes 12 cups mixed greens, 4 scallions and 1 cup each: tomatoes, cucumbers, carrots and chickpeas with ½ cup light vinaigrette. Set aside ½ the salad, with dressing on the side, for dinner Tuesday.
You’re about to feast. The turkey, the stuffing, the potatoes, the cranberry sauce, the pies. The last thing you need to worry about is a first course or multiple appetizers. And yet, sitting around waiting for hours while the turkey roasts, those buttery potatoes wait to be mashed and those sweet fruit-filled pies come out of the oven can make a person awfully hungry.
So a peace offering. The idea with these recipes is that they offer a light nibble or first course to satiate you while your house fills with those incredible scents. First up: a creamy, earthy roasted mushroom soup with no dairy. And, rather than serve a big, filling bowl of soup, why not think about tiny shot glasses to stave off hunger without filling you up? Or whirl up a super-simple smoked salmon and caper dip to serve while you’re finishing off the last of the cooking. Or a pumpkin-filled deviled egg that can be made completely ahead of time. All three recipes are light, flavorful and appetite-enhancing.
And what to drink with it all? A bonus recipe: an apple-ginger mocktail/cocktail garnished with frozen sugared grapes and thin apple slices.
And it wouldn’t be Thanksgiving without cranberry sauce. Every year I make my own cranberry sauce full of fresh ginger, pineapple and nuts. An annual tradition.
A few tips:
You’re about to eat a lot of food. So keep the nibbles light and healthy. Avoid cheese plates. Cheese is very rich and filling.
Think about spiced nuts or flavored olives.
How about a tray of fresh fennel wedges, carrots, celery, radishes and grapes served with a good coarse sea salt to dip into?
Roasted mushroom soup
The depth of flavor defies the effort it takes to make this simple vegan soup. Mushrooms are roasted with onions and a touch of fresh ginger and then simmered in vegetable stock. The whole mixture is pureed and that’s it. No dairy. No embellishments. It’s light, while still bursting with big fall flavors. A perfect start to your feast. Of course, you can choose to top the soup with a swirl of heavy cream or yogurt, or a sprinkle of chives or parsley. But you don’t need a thing. The soup can be made up to 3 days ahead of time, freeing you up on Thanksgiving day. Serve very small portions — a demi-tasse or small tea or coffee cup or even a shot glass.
Serves 4 to 6 small portions.
Ingredients for roasted mushroom soup. (Kathy Gunst/Here & Now)
Ingredients
2 medium onions, or 1 large, chopped into ½-inch size pieces
3 scallions, ends trimmed and chopped, into ½-inch size pieces
2 tablespoons fresh ginger, peeled and finely chopped
1 pound shiitakes or your favorite mushrooms, coarsely chopped into 1-inch size pieces
1 ½ tablespoon olive oil
Salt and pepper to taste
4 cups vegetable stock
Optional garnishes:
¼ pound mushrooms, think about using a different variety for contrast, stems trimmed and coarsely chopped
1 tablespoon olive oil
Salt and pepper to taste
About 2 tablespoons chopped fresh chives and or parsley
Greek-style yogurt or heavy cream, optional
Instructions
Make the soup: Preheat the oven to 450 degrees.
In a medium roasting pan or baking sheet with sides, toss the onions, scallions, half the ginger, mushrooms, olive oil, salt and pepper. Roast on the middle shelf for 15 minutes.
Meanwhile, heat the stock and the remaining ginger in a medium pot over medium heat until simmering. Scrape everything from the roasting pan into the simmering stock and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 10 minutes. Taste for seasoning. Puree the soup with an immersion blender or transfer to the bowl of a food processor or blender and whirl until smooth. Reheat and taste for seasoning.
To make the mushroom garnish: Heat a medium skillet over high heat. Add the oil and then the mushrooms, salt, pepper and chives or parsley. Cook, stirring, for 5 minutes. Top the hot soup with the cooked mushrooms and chives, or with cream or yogurt.
Smoked salmon and caper spread
Smoked salmon and caper spread. (Kathy Gunst/Here & Now)
Six ingredients plus a little black pepper in a food processor. Whirl. Whirl. Done. This is the kind of quick, easy snack that will get you through Thanksgiving day. Serve it on bagels for breakfast. Serve with crackers and raw vegetables for a snack while you’re cooking. Or serve it as a first course with crackers and warm slices of crusty bread alongside a holiday salad. The spread can be made several hours ahead of time; cover and refrigerate until ready to serve. Best served only slightly chilled.
You could also substitute smoked trout or any other smoked fish for the salmon. If you want to get fancy, top the spread with ½ cup red salmon caviar.
Serves 4 to 6.
Ingredients
8 ounces smoked salmon, chopped
1 cup cream cheese, at room temperature
3 ½ tablespoons drained capers
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 scallions, or 2 tablespoons chives, finely chopped
Grinding black pepper
Instructions
In the container of a food processor or blender, whirl together the salmon, cream cheese, capers, olive oil, lemon juice, half the scallions and grinding pepper. Taste for seasoning.
Place in a serving bowl or ramekin and serve or cover and refrigerate up to 24 hours ahead of time. Remove from the refrigerator about 15 minutes before serving. Surround with raw vegetables and/or crackers.
Pumpkin deviled eggs
Pumpkin deviled eggs. (Kathy Gunst/Here & Now)
Everyone loves deviled eggs, so why not put a seasonal spin on it? Here, eggs are boiled, the yolk is popped out and mashed with pumpkin puree, lemon, and mayonnaise, and then stuffed back into the egg white. A thin sliver of scallion on top mimics the shape of a pumpkin and a sprinkling of sweet (or smoky) paprika tops it off. The eggs can be made several hours ahead of time and no precious oven space is needed. The recipe can easily be doubled or tripled depending on the size of your Thanksgiving.
Serves 2 to 4.
Ingredients
4 medium-large eggs
3 tablespoons pumpkin puree, canned or homemade
2 tablespoons mayonnaise
1 ½ teaspoon lemon juice
Salt and freshly ground pepper
Sprinkle of sweet or smoky paprika
1 scallion green, cut into very thin ¼-inch slivers
Instructions
Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once the water is boiling, turn the heat off and keep the pot on the burner for 11 to 12 minutes, depending on the size of the eggs.
Drain the hot water off and cover with cold water. Drain the cold water off and, with the eggs in the empty pot, roll the eggs around from side to side to gently crack the shells. Peel off the shells and refrigerate for at least 10 minutes to cool.
Cut the eggs lengthwise and pop out the yolks; place the yolks in a medium bowl. Mash the yolks with the pumpkin puree, mayonnaise, lemon juice, salt and pepper. Spoon the mixture back into the hollowed egg whites, doming them up at the top. Sprinkle lightly with the paprika and add a sliver of the scallion green just on top of the filling to mimic the stem of a pumpkin.
A Thanksgiving apple-ginger mocktail/cocktail
Imagine the flavors of apple pie with a few other surprises in a glass. This apple-ginger drink is super easy to throw together — the only thing you need to do to pull this mocktail/cocktail together is freeze some red and/or green grapes for at least 1 hour. The rest of the drinks come together in about 5 minutes. The drink can be served as is or you can add a jigger (1 ½ ounces) of rum, dark rum, or bourbon.
This makes 1 large drink and can be doubled, tripled, etc.
Serves 1.
Ingredients
4 red or green grapes
About 2 tablespoons sugar
⅔ cup apple cider
⅓ cup ginger beer
1 jigger ( 1 ½ ounces) rum or bourbon, optional
Dash ground cinnamon
1 very thin slice apple, with skin (center cored removed)
Instructions
Place the grapes in a small bowl or on a plate and freeze for at least an hour. Place the sugar in a small bowl or plate and set aside.
In a cocktail glass mix the cider and ginger beer. Add the rum or bourbon if using and gently stir the liquids together. Add ice cubes.
Roll the frozen grapes in the sugar and then put them on top of the drink. Cut a small slit in the apple and place it on the glass rim. Sprinkle it with just a tiny bit of cinnamon.
More recipes
Click here for classic Thanksgiving cranberry sauce recipes
Click here for a blood orange and mint mocktail/cocktail
Click here for a recipe for Oysters Rockefeller
Click here for five onion dip and an onion tart
Click here for a recipe for squash galette
Click here and here for more turkey, stuffing and sides recipes