This week I'm sharing a collection of recipes from the blog as a loose holiday meal guide. Whether you're looking for a last-minute recipe for Thanksgiving on Thursday or you're planning a full menu for an upcoming holiday, I've got you covered from breakfast to dessert.
We usually have company during the holidays. I always like to have two types of breakfasts planned. One that's casual, like this Cinnamon Pecan Granola, so everyone can eat on their own schedule and help themselves. Another, like this Brunch Frittata with Chimichurri, that we can linger over and make the main event of the morning.
Sauces get a lot of love in our house. They're so often THE thing that ties a meal together and makes it sing. A good sauce often contains herbs, citrus, maybe nuts. I like making a double batch of this Almond Cilantro Pesto and freezing in smaller containers. It can be used in the blood orange salad below as part of the holiday meal. Then enjoy more of it folded into roasted vegetables, eggs or to top breakfast tacos (Italian style?) or bruschetta. It takes a moment to gather the ingredients and whiz up. So this pesto is the perfect dish to make ahead and reap its benefits later.
This Roasted Beet and Blood Orange Salad is stunning to look at. It also provides a fresh component to a larger meal. So does this Endive Salad with orange segments and capers.
For a centerpiece, this Green Couscous Platter is a favorite. Swap in quinoa for couscous for more protein. Leave off the cheese in the blood orange salad if you’re serving it with this platter.
When planning holiday meals I also plan follow-up meals the next day when we're ready for different flavors all together. This Coconut Mushroom Noodle Soup is quick to make and the warm, coconut broth spiked with ginger and tamarind (or lime) is the perfect antidote to traditional holiday flavors. Plus, it makes a great vessel for carrying over leftover mushrooms or roasted vegetables.