Last night, here on California’s Central Coast, anyway, we had our very first REALLY chilly night.
It was so chilly that I actually had to get up in the middle of the night to get a sweatshirt on! Now, while I acknowledge that I live in USDA Zone 9a/9b and I am extremely lucky to live in a climate where year-round food growing is a possibility, I will also say that we all acclimate to our environments and I felt that chill last night….🥶
As I watch the surrounding vineyards around my house turn that stunning amber-orange and deep-red and change out my late summer/early fall garden to my late fall/winter garden, I am reminded that it is that time of year to start changing the regular dinner entrees to more warming, comforting, and seasonally-appropriate dishes! While most of you around the country have surely already done so, here in California’s wine country we tend to be a little late to the party. 🍂
Tis’ the season for friends and family to gather together, host potlucks, or just unite inside next to a fire and celebrate the season. Friendsgiving is a thing for a reason, dear readers!
Every Autumn, I tend to review my “old standard” recipes and weed out recipes that weren’t my personal favorites, recipes no one asked me for, or perhaps recipes that just feel dated to me. Of course, I have many a Pinterest board dedicated to seasonal recipes, which is where I either delete recipes I will no longer use or search for new and interesting ones! Don’t forget to follow me over on Pinterest….
I am a firm believer in not doing the “expected” when choosing recipes for holiday potlucks, parties, or get-togethers! I love to choose dishes that are warm and yummy, but also unbelievably NOT expected! It keeps everyone on their toes! 😜 It keeps the party interesting and I have noticed that when I do this, my dish really tends to stand out since there always seems to be a lot of “same” type recipes! There will be no pumpkin spice on this list, readers…
I hope this post inspires you, my dear reader, to “go against the grain” in preparation for any future holiday season parties or events you plan on attending! Do the unexpected this season and show off your cooking prowess!
Enjoy these recipes, and please don’t forget to comment below with which recipes *you* plan on using!
Stuffed Butternut Squash With Kielbasa + Maitake Mushrooms
Ingredients
- 1 Large Butternut Squash Remember 1 squash will serve about 4 people. Half lengthwise, seeded.
- 1 tbsp Olive Oil
- 1/2 tsp Sea Salt
- Freshly Ground Pepper
- 1/2 cup Quinoa The stuffing starts here!
- 1.5 cups Water or broth For cooking the quinoa
- 1 tbsp Olive Oil
- 1/2 lb Kielbasa Sausage Again, adjust according to however many stuffed squashes you plan on making
- 2 cups Maitake Mushrooms Maitake just happen to be my favorite type of mushroom due to their immune-enhancing factors, but feel free to substitute any kind of shrooms!
- 2 cloves Garlic Minced.
- 1/2 tsp Sea Salt Plus more to taste.
- 1.5 cups Dinosaur Kale Loosely packed and shredded.
- 1/4 cup Dried Cranberries
- 1 tbsp Chopped Fresh Thyme
- Freshly Ground Pepper To Taste
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper
- Bake The Squash. Spray the cut sides of the squash with EVOO and sprinkle sea salt + pepper. Place them cut-side down on baking sheet and bake for 15 minutes, then flip and bake another 30-40 minutes until fork tender.
- Make The Quinoa While Squash Bakes. I used my Instant Pot to cook the quinoa, but if you don't have one follow these intstructions: In a small lidded saucepan, combine the quinoa, cooking liquid and salt and place over high heat Bring to a boil, turn the heat down to low and simmer for 15-25 minutes, basically until tender and cooked. Fluff and set aside.
- Heat 1 TBSP EVOO in a medium skillet over medium heat. Finely dice the kielbasa or slice - your choice. I have done both. Cook until lightly browned.
- Add the mushrooms, garlic, and a pinch of salt - cook, stirring regularly until the mushrooms are soft (about 2-3 minutes for me). Stire in the kale, and cook until wilted, again about 2-3 minutes.
- Add the cranberries and 1 TBSP of the chopped thyme and stire to combine. Season with S+P and remove from the heat. Toss with the fluffed quinoa.
- Once the squash is done, set aside until it is cool enough to handle.
- Cupping the sides of the squash with one hand so that it doesn't tear, spoon out some of the flesh, leaving about 3/4" border around the sides and bottom.
- Dice the remaining squash in small pieces and mix with the quinoa and sausage.
- Divide the sausage mixture between the hollowed out squash halves and fill to the top, mounding in the middle if there is extra. Return to the oven and cook an additional 5 minutes.
- Arrange on your party platter and enjoy!
Crispy Smashed Potatoes With Garlic + Dill
Ingredients
- 1.5 lbsp Baby Gold Potatoes Cut in half lengthwise.
- 2 tbsp Olive Oil
- 1 tbsp Melted Butter
- 1 tsp Minced Garlic
- 1/4 tsp Dried Dill
- 1/2 tsp Sea Salt
- 1/4 tsp Cracked Black Pepper
- 1 tbsp Fresh Dill Finely chopped.
- 1/2 small Lemon I often use Lemon Essential Oil if I don't have any fresh lemons!
Instructions
- Preheat the oven to 450 degrees F. Place potatoes in a large bowl.
- Stir together EVOO, butter, garlic, and dried dill. Pour over potatoes and toss to coat. Season with S+P and then transfer to a large baking sheet.
- Bake potatoes in a preheated oven for 15 minutes, turning over once about halfway through, until fork-tender and crisp on the outside.
- Sprinkle with fresh dill and squeeze lemon juice (or essential oil!) over the potatoes, stir, and serve! *Add some Parmesan Cheese on top for added flavor!*If using Lemon Essential Oil, I only use about 1-3 drops! A little goes a long way for flavor!
Roasted Bell Pepper + White Bean Salad With Feta Cheese
Ingredients
- 1 cup Dry White Beans Feel free to use canned.
- 3 Multi-Colored Bell Peppers
- 1 lb Tomatoes I use organic + heirloom.
- 3-4 cloves Garlic Thinly sliced or pressed.
- 3 tbsp Apple Cider Vinegar I get mine from Azure Standard!
- 3 tbsp EVOO I get mine from Azure Standard!
- 1/2 tsp Sea Salt
- 1/8 tsp Cayenne Pepper Optional.
- 1/2 cup Feta Cheese We sometimes use the Trader Joe's Vegan Feta - it's really good!
- 3 tbsp Parsley Chopped.
Instructions
- Fill a large pot with water, add beans and cook on a medium-low heat for 60-90 minutes until beans are soft. Drain and set aside.*I personally use dried beans, soak them with some apple cider vinegar, then sprout them for easier digest-ability. See my post on sprouted grains!
- Meanwhile, preheat the oven to 425 F. Place bell peppers on a baking sheet covered with parchment paper and roast for 40 minutes until they are soft and a bit charred on all sides.
- Remove peppers from the oven and wrap them in a piece of aluminum foil. In 15 minutes, unwrap the peppers and peel off the skin (if desired).
- Slice off the top of the bell pepper, remove the stem and seeds, then thinly slice the pepper into strips.
- Grate the tomatoes on the largest holes of a grater (or use a mandoline) over a medium bowl. Discard the skin.
- In a large bowl, combine the beans, sliced bell peppers, tomatoes, garlic, vinegar, EVOO, cayenne pepper, and salt. Mix everything nicely. Sprinkle with the feta cheese and parsley. Serve and enjoy!
Cauliflower Au Gratin
Ingredients
- 1.5 lbs Cauliflower Cut the heads into small florets.
- 1 lb Potatoes, peeled + cubed I use a combination of red and yellow, but feel free to use whatever you prefer!
- 4 tbsp Butter Feel free to use plant-based butter.
- 2 tbsp Flour
- 1.5 cups Warm Milk Feel free to use plant-based milk.
- 1/2 cup Gruyere Cheese, grated Again, feel free to use plant-based cheese.
- 1/4 cup Parmesan Cheese, grated
- 1/4 tsp Nutmeg, grated
- 1/3 cup Breadcrumbs
- 1.25 tsp Sea Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat oven to 375 F
- Bring a large pot of water to a boil. Add 1 tsp Sea Salt, Cauliflower Florets, and Potatoes and cook on a medium heat for 7-8 minutes. Drain.
- In a medium sized saucepan and over medium heat, melt 2 tbsp butter, add flour and whisk to combine. Add warm milk, stirring constantly until the sauce thickens.
- Remove pan from heat. Add the remaining 1/4 tsp of sea salt, pepper, 1/4 cup Gruyere cheese, Parmesan cheese, and nutmeg.
- Taste and add more salt if needed.
- Transfer cauliflower and potatoes into the 8x11 inch baking dish. Cover with sauce and carefully mix to combine the ingredients.
- Sprinkle breadcrumbs and the remaining 1/4 cup of Gruyere on top of the gratin and drizzle with 2 tbsp of melted butter.
- Bake for 25-30 minutes until vegetables are tender.
- Turn on the broiler and bake for an additional 2-3 minutes or until the top of the gratin is golden brown.
- Serve immediately. Enjoy!
Chicken or Tempeh Lettuce Wraps
Ingredients
- 1 lb Chicken or Tempeh
- 1 Avocado, cubed
- 1 cup Bell Pepper, finely chopped
- 2 cups Cucumbers, finely diced
- 1 medium Red Potato
- 2 tbsp Chives, finely diced
- 1 head Butterhead Lettuce I have often used Napa Cabbage here, too.
Tartar Sauce
- 1 cup Mayonnaise Sub Vegan Mayo if desired.
- 2 tbsp Lacto-Fermented Cucumbers, finely minced
- 1 tsp Capers
- 1/2 tsp Dijon or Yellow Mustard
- 1 tsp Lemon Juice
- 2 tbsp Chives, finely diced
- 1/4 tsp Black Pepper
Instructions
Sauce:
- In a medium bowl, combine all the ingredients for the sauce and mix together completely. Place the sauce in the refrigerator while you prepare the rest of the recipe.
Chicken or Tempeh "Salad":
- I always either chop up the chicken into shredded pieces or crumble the tempeh.
- Bring a medium pot of water to a boil. Add red potatoes and cook on medium heat until fork tender and fully cooked, about 15-20 minutes.
- In a large bowl, combine chicken shreds or tempeh crumbles, cubed avocado, chopped bell pepper, diced cucumbers, diced potatoes (once cooled), and chives. Pour half of the Tartar Sauce over the "salad" and combine well. If the mixture seems too dry, just add a bit more sauce.
- Spoon the combined "salad" into the center of each lettuce or cabbage leaf. Sereve immediately by spooning over a little more sauce over the top. Enjoy!
Vegan White Bean Stew
Ingredients
- 1 cup Cannellini Beans (dry) - if using cans, use 2 (15 oz) cans, drained and rinsed
- 1/2 cup Filtered Water
- 2 tbsp EVOO
- 1 large Yellow Onion, finely minced
- 3 cloves Garlic, finely chopped
- 1 medium Red Bell Pepper, chopped
- 1 cup Tomato Juice I always buy in glass - not tin or plastic
- 1 tsp Italian Seasoning
- 1/8 tsp Cayenne Pepper
- 1 tsp Sea Salt
- 1/4 tsp Black Pepper
- 2 tbsp Parsley, chopped
Instructions
- Soak the beans if using dry beans. I always add a little Apple Cider Vinegar to make them more digestable. I usually soak anywhere from 8 hours to 24 hours. This is optional, of course.
- Cook soaked beans (if using canned, skip 1st step) by filling a large pot with 6 cups water. Add beans and bring to a boil. Reduce to a simmer and cook beans on medium low heat for 60-90 minutes until tender.*About 15 minutes before the 60-90 minute mark, add in 1/2 tsp salt!
- Drain the beans and set aside
- Saute the onion in a saute pan. Cook about 5-7 minutes or until onions are translucent. Add garlic and cook an additional 30 seconds or so.
- To the saute pan, add the bell pepper and cook until desired tenderness.
- To the large bowl of beans, add the onion, garlic, and bell pepper mixture - along with the: tomato juice, italian seasoning, Cayenne pepper, and the remaining 1/2 tsp of salt and pepper. Bring the stew to a boil and stir everything together well.
- Reduce the heat once boiled to medium-low. Cover the bowl with a lid and cook for 20 minutes.
- Once cooked through, turn off the hear and sprinkle the stew with chopped parsley.
- *I serve this with a boule of homemade Einkorn bread! Delish!
Eggplant Gratin
Ingredients
- 2 large Eggplants, sliced 1/2 inch thick
- 1/2 cup Creme Fraiche Again, I have experimented with lots of different cheeses and cheese combinations, here. Choose whatever sounds good to you!
- 1/2 cup Half & Half
- 3 ounces Feta Cheese I love using Trader Joe's VEGAN FETA if you want to make this recipe vegan. Just sub out all dairy for plant-based dairy!
- 1 tsp Fresh Thyme , chopped Use dried if that is all you have.
- 4-5 Basil Leaves, chopped
- 1 tbsp Chives, chopped
- 3/4 cup Gruyere Cheese, grated
- 1/2 cup Tomato Sauce
- 3 tbsp EVOO
- Salt + Black Pepper to taste
Instructions
- Preheat oven to 375 F
- Place sliced eggplant on a parchment paper lined baking sheet (depending on the size of your eggplants, you may need two baking sheets!)
- Sprinkle BOTH sides of the eggplant slices with salt and pepper and brush with EVOO.
- Bake for 20-25 minutes until tender
- Meanwhile, in a small saucepan, combine the Creme Fraiche, half & half, and feta cheese. Bring to a boil and remove from heat. Stir in the herbs and set aside.
- In a 2.5-quart baking dish, spread tomato sauce to cover the bottom. Place eggplant slices on top. It is okay if they slightly overlap one another. Spread tomato sauce once again over the top of eggplant slices.
- Sprinkle 1/4 cup Gruyere Cheese over the top and scatter basil leaves over the cheese.
- Continue layering with remaining eggplant slices, sauce, cheese, and basil. Finish with pouring the Creme and Feta mixture over the top and sprinkle with remaining Gruyere cheese.
- Bake for 15-20 minutes until bubbly and the top is browned. Feel free to turn the broiler on and move to the top of oven in order to brown the top of the gratin for 1-2 minutes.
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