Food & Drink

Three holiday fail-proof dishes that can feed anyone

Roasted Vegetable Jumble

This easy and colorful side dish is festive enough to serve on any holiday table, and can be enjoyed by many regardless of dietary restrictions

Serves 10-12

8 medium-sized carrots, peeled and sliced into 1/2″ discs

8 medium-sized parsnips, peeled and sliced into 1/2″ discs

4 sweet potatoes, washed and diced into 1/2″ inch pieces (no need to peel)

2 large red onions, peeled and sliced into 1/2″ inch slices

2 large beets, peeled and diced into 1/2″ pieces

1 large turnip, peeled and diced into 1/2″ pieces

3 large garlic cloves, minced

10 sage leaves, torn into small pieces

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

Directions

Preheat oven to 400 degrees F. Line 2 large baking sheets with parchment paper or a silicone mat.

Spread the vegetables out on the prepared sheet pans. Sprinkle both pans of vegetables with minced garlic and torn sage. Season generously with extra virgin olive oil, kosher salt, and freshly ground black pepper. Use your hands to toss vegetables until fully coated. Roast in preheated oven for about 40 to 45 minutes, tossing the vegetables occasionally, until they are all tender and slightly caramelized. Transfer to a large platter and serve.

Optional: offer a bowl of crumbled feta, goat cheese, or grated parmesan on the side for guests to top their vegetables with, if desired.

Lemony Herbed Quinoa & Chickpea Salad

Protein-packed quinoa is a light and appealing alternative to the typical starchy holiday side dishes. The addition of chickpeas makes this dish substantial enough to serve as a main course for vegetarians.

Serves 6-8

Ingredients

4 cups low-sodium vegetable broth

2 cups quinoa, rinsed

1/3 cup extra-virgin olive oil

1/3 cup fresh lemon juice

Zest of 2 lemons, finely grated

1 cup chopped fresh parsley

2 tablespoons chopped fresh thyme leaves

1/3 cup chopped fresh chives

2 (14oz) cans chickpeas, rinsed and drained

Kosher salt

Freshly ground black pepper

Ingredients

Prepare the quinoa. In a medium saucepan, combine the vegetable broth and quinoa over medium-high heat. Bring to a boil then reduce heat to a low simmer. Cover the pan and cook until all liquids are absorbed, about 12-15 minutes.

While the quinoa cooks, whisk together the olive oil, lemon juice, lemon zest, parsley, thyme, and chives. In a large bowl, combine the cooked quinoa and the chickpeas and stir to distribute. Add the dressing and toss to coat. Season with Kosher salt and pepper to taste. Can be served hot or cold.

Star Anise & Vanilla Bean Poached Pears

These delicate pears make a fine dessert on their own, or can be served with an assortment of toppings so guests can pick and choose what works for them. Serves 8.

Ingredients

1 bottle white wine (such as chardonnay)–for non-alcoholic, substitute sparkling apple cider

1 cup water

3/4 cup brown sugar

1 whole vanilla bean, split

6 star anise pods

2 cloves

8 ripe, but firm pears (such as Bartlett or Bosc)

Optional toppings: chocolate sauce, vanilla ice cream, freshly whipped cream, caramel sauce, diced pound cake

Directions

Peel the pears, leaving the stems in place. Core from the bottom. Use a paring knife to slice off a tiny bit of the bottom in order to create a flat base.

In a 4 or 5 quart saucepan or dutch oven, combine the wine, water, sugar, honey, vanilla, anise, and cloves. Set over medium-high heat and bring to a boil, stirring occasionally to make sure all the sugar and honey is dissolved.

Lower the heat to a gentle simmer, and place the pears in the liquid. If the liquid doesn’t rise high enough to cover them while upright, place on their sides, but rotate every 10 minutes so that they are poached evenly on all sides. Continue to cook for 25-30 minutes until the pears are tender but not mushy (use a thin knife gently inserted in the side of the smallest pear to test).

Remove the pairs to a large air-tight container and cover with the liquid. Let cool to room temperature, then cover and place in the refrigerator to chill (up to 24 hours).

The day you are ready to serve, remove the pears to a serving dish and pour the liquid back in a saucepan. Reduce the syrup over medium-high heat for 15-20 minutes until slightly thick. Let cool to room temperature before pouring over the pears. Serve alone or with optional toppings.

Recipes courtesy of Alejandra Ramos, owner of New York culinary concierge Alejandra Ramos Culinary & Lifestyle.