It’s time for all the holiday parties, and all the side dishes we have to make to bring with us. We all eat more during the holidays, and I wanted to give you three go-to, easy recipes for which you can keep ingredients on hand and whip up quickly.
Leave the heavy cream and cream soups on the shelf — these recipes are on the lighter side but full on flavor!
Roasted Sweet Potatoes
Ingredients:
- 3 large sweet potatoes
- 1 medium sweet onion
- 2 TBSP honey
- 2 TBSP cinnamon
- 2 TBSP olive oil
- salt and pepper
Directions: Cut sweet potatoes into large cubes (I don’t peel them, but you can if you want). Chop the onions into small pieces. Toss both in the olive oil, then place in a sheet pan. Make sure they are all in a single layer, touching the pan. Roast at 375F degrees for 25-30 minutes. When they are fork-tender, place in a serving bowl and toss with honey and cinnamon.
Butternut Squash Risotto
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 cup chopped onion
- 3 TBSP butter
- 1 cup arborio rice
- 2 garlic cloves, minced
- 6 cups vegetable stock (or chicken stock)
- 1/2 cup white wine vinegar (or dry white wine)
- 1/2 cup Parmesan cheese
- 1 TBSP chopped fresh sage
- 1 TBSP chopped fresh parsley
Directions: Heat the stock over medium heat until steaming, not boiling. Meanwhile, heat onions, garlic, and 1 TBSP butter until onions are translucent, about three minutes. Add the squash and rice and coat evenly with the butter. Keep stirring, allowing the rice to cook but not turn brown. This will give you a lovely, nutty taste. Add the white wine vinegar, and stir until it is all absorbed. Slowly add the stock, one cup at a time, and stir until absorbed each time. It is important to stir constantly and keep adding the stock right before the rice is dry each time to prevent scorching. This should take about 30 minutes and as the rice is cooked, you will see a creamy texture. Add the remaining butter, cheese, and spices. Salt and pepper to taste.
Quick Kale Salad
Ingredients:
- 8 cups shredded kale
- 1 cup shredded Brussels sprouts
- 1 cup shredded carrots
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 extra virgin olive oil
- 3 TBSP balsamic vinegar
- 1 TBSP Dijon mustard
- 1 clove minced garlic
- dash of salt and pepper
Directions: Shred kale and Brussel sprouts; I buy the carrots already shredded, but if you don’t, shred them, too. Combine in blender the olive oil, balsamic vinegar, mustard, garlic, salt and pepper. Toss the shredded veggies in the dressing, top with cranberries and walnuts.
