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This week’s Vegetable Box Feature: Holiday Favourites

Looking for ways to incorporate this week’s veggie bundle into your Holiday menus? Here are some of my favourite side dishes. A delicious addition to your Holiday celebrations whether you are celebrating Hanukkah, Yule, Christmas, Boxing Day or Kwanzaa.

“You don’t have to cook fancy or complicated masterpieces- just good food from fresh ingredients.” – Julia Child


Holiday Brussel Sprouts
Created By: Unknown

This red and green side dish is not only the right colours, it’s also easy and delicious.

Ingredients:
1lb brussel sprouts, steamed
3 TBSP maple syrup
1 TBSP vegetable oil
1 TBSP apple cider vinegar
½ tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper
¼ cup dried cranberries

Instructions:
1. Preheat oven to 375°F. Coat an 8x8 inch baking dish with cooking spray or oil.

  1. Place brussel sprouts in bottom of prepared pan.

    3. Combine maple syrup, oil, vinegar, mustard, salt and pepper in a small bowl; pour over brussel sprouts. Stir in cranberries and bake, covered, until tender and bubbly, about 30 minutes.


Honey Roasted Carrots
Created By: Vered DeLeeuw

Carrots become beautifully caramelized when coated in honey and olive oil and roasted in a hot oven.

Ingredients:
1 lb. carrots
2 TBSP olive oil (or melted unsalted butter)
1 TBSP honey
½ tsp kosher salt
¼ tsp black pepper

Instructions:
1. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper. Wash the carrots and dry them well. 

  1. If using large carrots, halve them crosswise and then halve their thick part lengthwise. Your goal is to have similar-sized carrot chunks. If using small carrots, you can leave them whole. 
  2. In a large bowl, toss the carrots with olive oil, honey, kosher salt, and black pepper.
  3. Spread the carrots on the prepared baking sheet, in a single layer. Roast until carrots are tender and browned, 10-15 minutes per side. 

 

Easy Mashed Potato Casserole
Created by: Dawnsigkap

Great for preparing beforehand and then an easy 35-minute bake when company comes over.

Ingredients:
2 TBSP butter
9 large potatoes, peeled
1 (8 ounce) container sour cream
1 (6 ounce) package cream cheese
1 tsp onion salt
½ tsp garlic powder
1 dash ground black pepper
½ cup shredded Cheddar cheese
1 pinch dried parsley flakes, or to taste
1 pinch paprika, or to taste

Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.

  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
  2. Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.

 

  1. Bake, uncovered, until cheese is bubbly, about 35 minutes.

    Mixed Green Holiday Salad
    Created By:

If making in advance for a party, do not add the dressing until you are ready to serve. The recipe makes more salad dressing than is required for the salad.

Ingredients

Pecans:
4 oz whole pecans
1 TBSP butter, melted
1 TBSP sugar

Honey Mustard Vinaigrette:
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 TBSP honey mustard
1 clove garlic, minced (about 1 tsp)
1/4 tsp red pepper flakes
Salt and pepper, to taste

Salad:
1lb mixed salad greens
4 oz goat cheese
1/4 cup sweetened dried cranberries
1 red bell pepper, cored, seeded, and cut into 1- to 2-inch thin slices

Instructions:

1. Toast the pecans:
Preheat oven to 300°F. Put the pecans in a bowl, sprinkle the melted butter over them, and toss until they are all well coated with butter. Then sprinkle the pecans with sugar and gently toss again until they are lightly coated.

  1. Line a baking sheet with parchment paper and spread the coated pecans out over it in a single layer.
  2. Bake in the 300°F oven for 20 minutes. Remove from the oven and let sit until cool enough to touch.
  3. Make the dressing:
    Place the olive oil, balsamic vinegar, honey mustard, minced garlic, and red pepper flakes in a jar, cover and shake until the dressing is well mixed. Season to taste with salt and pepper.
  4. Toss the salad:
    Place the salad greens and spinach in a large bowl. Add the goat cheese, dried cranberries, red bell pepper, and pecans. Toss with 1/4 cup of the dressing.
  5. Serve immediately. Chill remaining dressing.

Wishing you & your Family/Friends a wonderful Holiday!


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