Our Christmas Dinner

My Dinner Menu:

Pear and Gorgonzola Salad

Butternut Squash and Apple Soup

Honey Glazed Ham w/

--Quinoa w/ Kale and Walnuts

--Six Bean Salad 

--Roasted Sweet Potato's, Apples and Sweet Onion's

The Recipe's:

Butternut Squash and Apple Soup:

• 1 onion, diced

• 1 shallot, diced

• 1 cubed butternut squash, boiled

• 2 apples chopped, with or without skin

• Fresh or dried thyme to taste • Salt and pepper

• 4 cups vegetable stock

1. Sautee onion and shallot, add rest of ingredients over medium heat
2. Once heated throughout, blend with stick blender or put into blender
3. Can be topped with carmelized nuts, soy yogurt, sour cream or seeds

Quinoa w/ Kale and Walnuts:

• 6 cups kale, stems removed, finely chopped (1 medium head)

• 1 cup quinoa

• 2 cups low sodium vegetable stock

• 2 tbsp olive oil

• 1 medium onion

• 3 cloves garlic, minced

• ••• tsp red pepper flakes

• 1 lemon, zested 

•  Juice of one large lemon

• 1/3 cup (heaping) chopped walnuts, toasted

• 1/3 cup (heaping) corn kernels

• 1/3 cup parsley  

• Pinch freshly grated nutmeg  

• Salt & pepper

1. Cook quinoa according to the package directions, using vegetable stock in place of water

2. Meanwhile, in a large skillet heat olive oil, add onions and red pepper flakes and sauté for 3 minutes or until onions are translucent

3. Add garlic and lemon zest, cook for 1 - 2 minutes. Stir and let simmer for 2-3 minutes

4. Add salt & pepper. Add kale, 1/2 of the lemon juice and the pinch of nutmeg

5. Stir to combine and allow to cook over a low flame for 5 - 7 minutes or until the kale is wilted and most of the liquid has been absorbed. Now is the time to add those corn kernels

6. Add the cooked quinoa to the kale mixture and gently combine. Turn off the heat and add the remaining lemon juice, parsley and toasted walnuts.

Six Bean Salad

• 2 cups of 6 types of beans (or whatever beans you prefer)

• 1 can of corn

• 1 cup of cooked or soaked wild rice

• 10 chopped grape tomatoes

• 2 thin slices of red onion – chopped

dressing : • Olive Oil • Lemon juice • Pink salt to taste

Mix all ingredients in a large bowl Let sit over night. Instead of serving this as a cold dish, I heated it in the oven and served it warm. 

Table Flowers: Fresh Rosemary out of the garden with some Nandina berries off of my Nandina Bush

 

Pear and Gorgonzola Salad

 

Butternut Squash and Apple Soup

 

Honey Glazed Ham

 

Quinoa w/ Kale and Walnuts

 

Six Bean Salad

 

Dinner Rolls

 

Roasted Sweet Potato's, Apples and Sweet Onions