A Feast for Everyone

Days are getting shorter and the sweaters and gloves are back out. The smell of woodsmoke is in the air and leaves are crunching underfoot. It’s time to plan the menus for your holiday parties and family gatherings.

This used to be as easy as pulling out the old family cookbook and turning the well-worn pages to the favorite old standbys. Not so easy these days though, is it? Now, with so many people having dietary restrictions and styles of eating, it may seem a bit more daunting. Aunt Sally is now a vegan and Cousin Brian is doing keto and Mom has ditched gluten. How the heck can you make everyone happy without breaking the bank? Well dear readers, I’ve got some simple and delicious recipes to share.

This year, switch out the old Sweet Potato Casserole for Tuscan Roasted Veggies and Honey Glazed Carrots. Both of these recipes can be made vegetarian or vegan.

No Carbs? No problem! Skip the mashed potatoes and serve Mashed Cauliflower. Drizzled with olive oil and chopped chives, they will be a show stopper. Keto friendly veggies? Knock their socks off with Roasted Brussel Sprouts with Bacon. Super simple and super delish. Last, but not least.... The Stuffing. I’ve provided at simple recipe that can be tweaked easily to make it gluten free, vegan or vegetarian. Holiday dinners...Done!!!!

Oh, and one last thing! Don’t forget to pour yourself a nice glass of wine, cider or beverage of choice and toast yourself to a job well done.

Tuscan Roasted Veggies with Pesto (Vegetarian, Vegan, and Gluten Free)

1 Large eggplant cubed
2 Zucchini, cubed
2 Yellow squash, cubed
3 Large sweet potatoes, peeled and cubed
8 Oz container of cherry tomatoes
Salt and pepper
¼ Cup olive or avocado oil
½ Pesto of your choice (for vegan, make sure to use a pesto without cheese)

Preheat oven 375 degrees. Place veggies in a large mixing bowl. Toss them with the oil and ½ of the pesto. Place on a parchment paper lined baking sheet. Cook for 20-25 minutes. Veggies should be light golden brown. Allow to cook 5 minutes then top with remaining pesto.

Honey Glazed Carrots (Vegetarian, Vegan and Gluten Free)

1 Lb. Organic carrots, peeled
1 Tbsp. Olive oil
2 Sprigs fresh thyme
1 Tbsp honey
Salt and pepper to taste

Preheat oven 375 degrees. Place peeled carrots on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Remove leaves from sprigs of thyme and sprinkle over carrots. Place in oven for 15 minutes or until desired tenderness. Drizzle with honey as soon as you remove them from the oven.

Roasted Brussel Sprouts with Bacon (Keto-Friendly and Gluten Free)

1 lb. Brussel Sprouts cut in half
½ lb. bacon cut into one-inch strips
1 large shallot finely chopped
1 large garlic clove finely chopped
1 Tbsp Olive Oil
Salt and pepper to taste

Preheat oven 375 degrees. Place sprouts, garlic and shallots in a large mixing bowl and toss with olive oil. Place mixture on a parchment lined baking sheet, Bake for 30 minutes. While Sprouts are cooking, place the bacon in a large Sautee pan and cook until crisp. Remove from pan and place on a paper towel to drain. Toss bacon with the cooked sprouts and season with salt and pepper

Mashed Cauliflower (Vegetarian or Vegan)

2 Large heads of cauliflower roughly chopped
2 Tbsp butter (or olive oil for vegan preparation)
6 Quarts of cold water
2 Tbsp chopped fresh chives
Salt and pepper to taste

In a large stock pot bring chopped cauliflower to a boil, reduce to medium heat and cook until fork tender, about 10-15 minutes. Drain thoroughly and place in a large mixing bowl. Add butter, salt and pepper. Mash until desired texture. Top with chopped chives and a drizzle of olive oil.