We’ve designed an easy-to-follow, yet spectacular, nutritious holiday meal. From seasonal root salad to mixed holiday grill, we hope you’ll enjoy this super festive feast!
Root Veggie Carpaccio with Burrata Cheese and Capers
SERVES 6.
The brighter the colors, the richer the nutrients. Local root vegetables are perfect for this colorful medley. We’ve chosen roots available in our region, but any root will do.
2 yellow, red, or candy cane-striped beetroots, raw, roasted, or cooked
2 medium carrots, raw, roasted, or cooked
2 small turnips, raw, roasted, or cooked
1/2 medium raw fennel bulb, trimmed, reserving fronds for garnish
4 radishes, trimmed
3 Tbsp (45 mL) camelina or olive oil
1 Tbsp (15 mL) lemon juice, plus extra
2 tsp (10 mL) Dijon mustard
1 small shallot, minced
1/2 tsp (2 mL) minced fresh rosemary
1/4 cup (60 mL) burrata cheese, made from cow or water buffalo milk (optional)
1 Tbsp (15 mL) capers, rinsed and drained
Black pepper (optional)
Trim and peel beetroots, carrots, and turnips. Using a mandoline or very sharp knife, shave into wafer-thin slices. Shave radishes. Shave fennel lengthwise and place fennel slices in separate bowl. Drizzle with some lemon juice to prevent discoloring; toss to lightly coat.
On 6 serving plates, artfully arrange all sliced vegetables.
In medium bowl, combine oil and lemon juice. Whisk to blend. Whisk in Dijon, shallot, and rosemary until evenly emulsified. Drizzle equal amounts over sliced vegetables on serving plates. Dot with bits of burrata cheese (if using), a few capers, and a sprinkling of black pepper. Serve immediately.
Each serving contains: 110 calories; 3 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 8 g total carbohydrates (5 g sugars, 2 g fiber); 159 mg sodium
Three-Way Mixed Holiday Grill
SERVES 8.
With so many different dietary preferences, it can be a bit of a challenge to meet the protein requirements at the dinner table. That’s why we adopted a mixed grill for the main dish in our holiday menu.
Marinade
1/3 cup (80 mL) pure maple syrup
1/4 cup (60 mL) cider vinegar
1 large garlic clove, smashed and finely minced
1 Tbsp (15 mL) grainy Dijon mustard
1/2 tsp (2 mL) smoked paprika
1/4 tsp (1 mL) black pepper
Mixed grill
2 large bone-in, skin-on chicken breasts, about 10 oz (285 g) each
1 pkg (2 x 175 g) super firm tofu, pressed
1 Tbsp (15 mL) cornstarch
1 pork tenderloin, about 1 1/2 lbs (750 g), silverskin trimmed
1 Tbsp (15 mL) unsalted butter
1 Tbsp (15 mL) grapeseed oil
In small saucepan, combine marinade ingredients. Whisk together and heat over medium heat for 10 minutes for flavors to fully blend. Set aside.
Preheat oven to 400 F (200 C). Place oven racks in bottom and top third of oven. Generously grease 2 small baking sheets or pans. Set aside.
Using sharp butcher knife on cutting board, cut each chicken breast crosswise through the bone into halves. Place 4 pieces on oiled baking sheet and brush generously with marinade. Place sheet on bottom rack of preheated oven and bake for 15 minutes. Brush with more marinade and continue to bake for 15 more minutes, or until instant-read thermometer reads 165 F (75 C) when inserted into thickest portion of the breast.
Meanwhile, on separate cutting board, cut drained tofu into 1 in (2.5 cm) cubes. Place in bowl and sprinkle with cornstarch, tossing gently to lightly coat. Place on second oiled baking sheet, leaving space between cubes. Brush with marinade. Place sheet on top rack of oven and bake for 15 minutes. Using tongs, turn cubes for even browning and crisping. Continue baking for 10 more minutes, or until cubes are crisp.
While chicken and tofu are baking, turn tapered end of trimmed tenderloin underneath and tie with kitchen twine to make it an even thickness. Pat dry. In large ovenproof skillet, heat butter and oil over medium-high heat. Brown tenderloin all over in hot skillet, turning often with tongs. It should take about 5 minutes. Brush tenderloin generously with marinade and place skillet in oven alongside chicken. Bake for 12 to 15 minutes, or until instant-read thermometer registers 145 F (65 C). Remove tenderloin from pan to a clean cutting board to rest for a couple of minutes.
Turn oven on to broil. Place chicken under broiler for only a minute to crisp up skin, watching carefully to avoid burning.
To serve, place chicken on warmed serving platter. Thinly slice tenderloin crosswise and place alongside grilled chicken. Garnish.
Place grilled tofu on a separate smaller platter and garnish.
Each serving contains: 269 calories; 37 g protein; 8 g total fat (3 g sat. fat, 0 g trans fat); 10 g total carbohydrates (7 g sugars, 0 g fiber); 127 mg sodium
Wild and Basmati Rice with Cranberries and Candied Hazelnuts
SERVES 6.
This delicious rice is nutty, a bit sweet, a bit savory, and a bit tart. Paired with high-in-antioxidant berries and a delicious lacing of fresh herbs, this is a perfect side dish for the Three-Way Mixed Holiday Grill.
1/2 cup (125 mL) wild rice, rinsed and drained
3/4 cup (180 mL) basmati rice, rinsed and drained
2 Tbsp (30 mL) olive oil, divided, plus extra
1/2 tsp (2 mL) salt, divided
1 cup (250 mL) boiling water
2 Tbsp (30 mL) maple syrup
1/8 tsp (0.5 mL) crushed dried red chilies
1/2 tsp (2 mL) turmeric
1/8 tsp (0.5 mL) black pepper
1/2 cup (125 mL) fresh hazelnuts
1 sweet onion, thinly sliced
2 cups (500 mL) baby spinach leaves, washed and spun dry
1/2 cup (125 mL) chopped parsley
1/4 cup (60 mL) chopped fresh mint
1/4 cup (60 mL) chopped fresh dill
1 Tbsp (15 mL) fresh lemon juice
1/4 cup (60 mL) dried cranberries or goji berries
In medium saucepan, add wild rice and cover with 3 cups (750 mL) water. Bring to a boil. Reduce heat to simmer and gently cook, covered, for 35 to 40 minutes. Rice should still be a bit firm. Drain and rinse in cold water. Drain and spread out on cloth-lined baking sheet to dry.
In another medium saucepan, add basmati rice, 1 Tbsp (15 mL) olive oil, and 1/4 tsp (1 mL) salt and stir. Add boiling water, cover, and simmer over low heat for 15 minutes. Remove from heat, remove lid, place cloth tea towel overtop, and place lid back on top. Set aside for 10 minutes. Remove lid and cloth and cool completely.
Heat oven to 350 F (180 C). Line baking sheet with parchment paper. In small bowl, combine maple syrup, chili flakes, turmeric, 1/4 tsp (1 mL) salt, and black pepper. Stir to blend. Add hazelnuts and stir to coat. Spread out on prepared baking sheet and roast in preheated oven for 20 minutes, or until toasted and crunchy. Remove. Cool on baking sheet. Then coarsely chop. Set aside.
In large wok or heavy saucepan, heat 1 Tbsp (15 mL) oil. Add sliced onion and sauté over medium-high heat until softened. Add a splash of water if onion begins to stick. Add cooked wild and basmati rice and stir-fry over medium-high heat until some basmati grains begin to get crispy. Fold in spinach and cook just until it begins to wilt, about 2 more minutes.
Remove and fold in fresh herbs. Sprinkle with lemon juice, candied chopped hazelnuts, and dried cranberries. Drizzle with a little extra olive oil before serving, if you wish.
Each serving contains: 265 calories; 6 g protein; 11 g total fat (1 g sat. fat, 0 g trans fat); 38 g total carbohydrates (6 g sugars, 3 g fiber); 211 mg sodium
Written by Irene McGuinness