22 Vegetarian Christmas Recipes for the Holiday Table

22 Vegetarian Christmas Recipes for the Holiday Table

By Sara Taylor

22 Vegetarian Christmas Recipes for the Holiday Table

By Sara Taylor
•
Published
•
Recipes

These meatless dishes are perfect if you’re feeding a fully veggie crowd or if you want a holiday table that doesn’t center around a turkey. We’re talking about creamy bakes, cozy roasts, and salads (that even the meat lovers will want to try). Pick a few and create a Christmas spread that will leave a lasting impression.

Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.

1) Stuffed Butternut Squash with Cranberries and Pecans

roasted butternut squash halves stuffed with quinoa, red cranberries, and pecans, in a wide horizontal shot on a rustic platter with sage leaves scattered around, warm holiday light, shallow depth of field, landscape orientation

Squash halves overflowed with cheerful grains create a stunning centerpiece that captures the holiday spirit!

STROLLER ENVY DINNER CLUB
Dinner is handled every Sunday

Dinner is handled every Sunday

Get 5 easy family dinners, printable recipe cards, and one grocery list. Simple meals, normal ingredients, no more starting from zero at 5pm.

Get This Week's Dinners
We earn a commission if you make a purchase, at no additional cost to you.
roasted butternut squash halves stuffed with quinoa, red cranberries, and pecans, in a wide horizontal shot on a rustic platter with sage leaves scattered around, warm holiday light, shallow depth of field, landscape orientation

Stuffed Butternut Squash with Cranberries and Pecans

Roasted butternut squash filled quinoa, cranberries, and pecans.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 butternut squash halved
  • 2 tbsp olive oil
  • 1 cup cooked quinoa
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans
  • 2 tbsp chopped sage
  • 1/2 tsp salt

Method
 

  1. Halve the squash, scoop out the seeds, and brush the cut sides with olive oil.
  2. Roast cut-side down at 400F for about 35 minutes until tender.
  3. Toss the cooked quinoa with cranberries, pecans, sage, and salt.
  4. Flip the squash, scoop a little flesh to widen the cavity, and pile in the filling.
  5. Return to the oven for 10 minutes to warm through and lightly toast the top.

Notes

Toast the pecans first for a deeper, nuttier flavor.

2) Creamy Pumpkin Risotto with Sage

creamy orange pumpkin risotto in a shallow bowl topped with crispy sage leaves and shaved parmesan, in a wide horizontal shot on a wooden table with a glass of white wine, warm cozy light, shallow depth of field, landscape orientation

This golden risotto is velvety, comforting, and just a touch fancy; the kind of dish you'd want to stir while sipping a glass of wine.

creamy orange pumpkin risotto in a shallow bowl topped with crispy sage leaves and shaved parmesan, in a wide horizontal shot on a wooden table with a glass of white wine, warm cozy light, shallow depth of field, landscape orientation

Creamy Pumpkin Risotto with Sage

Sweet pumpkin puree and crispy sage folded into creamy arborio risotto.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup arborio rice
  • 1 cup pumpkin puree
  • 4 cups vegetable broth warm
  • 1/2 cup white wine
  • 1 onion diced
  • 1/2 cup grated parmesan
  • 8 sage leaves
  • 2 tbsp butter

Method
 

  1. Saute the onion in butter until soft, then add the rice and toast for a minute.
  2. Pour in the wine and stir until absorbed.
  3. Add the warm broth one ladle at a time, stirring until absorbed before adding more.
  4. When the rice is creamy and tender, stir in the pumpkin puree and parmesan.
  5. Crisp the sage leaves in a little butter and scatter them over each bowl.

Notes

Keep the broth warm so the risotto cooks evenly.

3) Lentil and Mushroom Wellington

a golden flaky pastry-wrapped lentil and mushroom Wellington sliced to show the savory filling, in a wide horizontal shot on a holiday platter with roasted vegetables alongside, warm festive light, shallow depth of field, landscape orientation

Even meat lovers will be fighting over this golden Wellington. It is the showstopping main event.

a golden flaky pastry-wrapped lentil and mushroom Wellington sliced to show the savory filling, in a wide horizontal shot on a holiday platter with roasted vegetables alongside, warm festive light, shallow depth of field, landscape orientation

Lentil and Mushroom Wellington

Mushrooms and lentils wrapped in a flaky, golden-brown puff pastry.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked lentils
  • 3 cups chopped mushrooms
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp thyme
  • 1 sheet puff pastry thawed
  • 1 egg beaten

Method
 

  1. Saute the onion, garlic, and mushrooms until the moisture cooks off.
  2. Stir in the lentils, tomato paste, and thyme and cook until thick, then cool.
  3. Roll out the puff pastry and mound the filling down the center.
  4. Fold the pastry over the filling, seal the seam, and brush all over with beaten egg.
  5. Score the top and bake at 400F for 35-40 minutes until deep golden and crisp.
  6. Rest 10 minutes before slicing so it holds together.

Notes

Cook off all the mushroom liquid or the pastry bottom turns soggy.

4) Chestnut and Parsnip Soup

a bowl of smooth creamy beige parsnip soup with a swirl of cream and chestnut pieces on top, in a wide horizontal shot on a linen napkin with crusty bread nearby, soft natural light, shallow depth of field, landscape orientation

This velvety soup has silky and sweet flavors while also having an earthy undertone. It is the coziest way to start off a holiday meal.

a bowl of smooth creamy beige parsnip soup with a swirl of cream and chestnut pieces on top, in a wide horizontal shot on a linen napkin with crusty bread nearby, soft natural light, shallow depth of field, landscape orientation

Chestnut and Parsnip Soup

A parsnip and chestnut soup that is creamy and smooth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb parsnips peeled and chopped
  • 1 cup cooked chestnuts
  • 1 onion diced
  • 4 cups vegetable broth
  • 1/2 cup cream
  • 2 tbsp butter
  • 1/2 tsp nutmeg

Method
 

  1. Saute the onion in butter until soft.
  2. Add the parsnips and chestnuts and cook a few minutes.
  3. Pour in the broth and simmer until the parsnips are very tender, about 20 minutes.
  4. Blend the soup until completely smooth.
  5. Stir in the cream and nutmeg, then warm through and serve.

Notes

A swirl of cream and a few chestnut crumbs make a pretty garnish.

5) Vegan Shepherd's Pie with Sweet Potato Mash

a baked shepherd's pie with golden sweet potato mash topping showing crispy peaks, scooped to reveal lentil filling, in a wide horizontal shot in a rustic baking dish on a wooden table, warm light, shallow depth of field, landscape orientation

A warm, comforting casserole that is topped with fluffy sweet potatoes. It’s 100% plant based!

a baked shepherd's pie with golden sweet potato mash topping showing crispy peaks, scooped to reveal lentil filling, in a wide horizontal shot in a rustic baking dish on a wooden table, warm light, shallow depth of field, landscape orientation

Vegan Shepherd's Pie with Sweet Potato Mash

A golden sweet potato mash topping a savory lentil and vegetable filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 sweet potatoes peeled and cubed
  • 1 1/2 cups cooked lentils
  • 1 cup frozen peas and carrots
  • 1 onion diced
  • 2 tbsp tomato paste
  • 1 cup vegetable broth
  • 2 tbsp olive oil
  • 1 tsp thyme

Method
 

  1. Boil the sweet potatoes until tender, then mash with a little olive oil and salt.
  2. Saute the onion in olive oil, then stir in the lentils, peas and carrots, tomato paste, broth, and thyme.
  3. Simmer the filling until thickened, then spread into a baking dish.
  4. Spread the sweet potato mash over the top and rough up the surface with a fork.
  5. Bake at 400F for 20-25 minutes until the top is golden at the edges.

Notes

Roughing up the mash with a fork gives you crispy golden peaks.

6) Pomegranate and Walnut Stuffed Cabbage Rolls

cabbage rolls glazed in glossy pomegranate sauce and topped with bright pomegranate seeds, in a wide horizontal shot in a baking dish with parsley garnish, warm natural light, shallow depth of field, landscape orientation

Tender cabbage wrapped around jewel rice filling and finished with a sweet-tangy pomegranate glaze.

cabbage rolls glazed in glossy pomegranate sauce and topped with bright pomegranate seeds, in a wide horizontal shot in a baking dish with parsley garnish, warm natural light, shallow depth of field, landscape orientation

Pomegranate and Walnut Stuffed Cabbage Rolls

Cabbage leaves wrapped around herbed rice and walnuts in a pomegranate reduction.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 cabbage leaves
  • 1 1/2 cups cooked rice
  • 3/4 cup chopped walnuts
  • 1/3 cup pomegranate seeds
  • 2 tbsp chopped parsley
  • 1/2 cup pomegranate molasses
  • 1 cup vegetable broth

Method
 

  1. Blanch the cabbage leaves in boiling water until pliable, then drain.
  2. Mix the rice, walnuts, pomegranate seeds, and parsley for the filling.
  3. Spoon filling onto each leaf and roll up tightly, tucking in the sides.
  4. Nestle the rolls seam-side down in a baking dish and pour over the broth and pomegranate molasses.
  5. Cover and bake at 375F for 35-40 minutes, basting once with the glaze.

Notes

Scatter extra pomegranate seeds on top before serving for sparkle.

7) Brussels Sprout Gratin with Gruyère

a bubbling Brussels sprout gratin with golden cheesy breadcrumb topping, in a wide horizontal shot in a ceramic baking dish on a holiday table, warm inviting light, shallow depth of field, landscape orientation

This dish is delicious, cheesy, and bubbly at the edges. This dish will even convert the most dedicated skeptic!

a bubbling Brussels sprout gratin with golden cheesy breadcrumb topping, in a wide horizontal shot in a ceramic baking dish on a holiday table, warm inviting light, shallow depth of field, landscape orientation

Brussels Sprout Gratin with Gruyère

Brussels sprouts baked in a creamy Gruyere sauce until they are golden brown.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb Brussels sprouts halved
  • 1 cup heavy cream
  • 1 cup grated Gruyère
  • 2 cloves garlic minced
  • 1/4 cup breadcrumbs
  • 2 tbsp butter
  • 1/2 tsp salt

Method
 

  1. Blanch the halved sprouts in boiling water for 3 minutes, then drain.
  2. Warm the cream with the garlic and salt, then stir in most of the Gruyère.
  3. Arrange the sprouts in a baking dish and pour the cheese cream over.
  4. Top with the remaining Gruyère, breadcrumbs, and dots of butter.
  5. Bake at 400F for 25-30 minutes until bubbling and golden on top.

Notes

Blanching first keeps the sprouts from going bitter or mushy.

8) Spinach and Ricotta Cannelloni

baked spinach and ricotta cannelloni in red tomato sauce topped with melted golden cheese, in a wide horizontal shot in a baking dish with basil garnish, warm natural light, shallow depth of field, landscape orientation

Creamy ricotta and spinach stuffed pasta tubes, baked with a delicious layer of cheesy tomato sauce.

baked spinach and ricotta cannelloni in red tomato sauce topped with melted golden cheese, in a wide horizontal shot in a baking dish with basil garnish, warm natural light, shallow depth of field, landscape orientation

Spinach and Ricotta Cannelloni

Baked pasta tubes with spinach and ricotta in tomato sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 cannelloni tubes
  • 2 cups ricotta
  • 2 cups chopped spinach cooked
  • 1 egg
  • 2 cups tomato sauce
  • 1 cup shredded mozzarella
  • 1/2 tsp nutmeg

Method
 

  1. Mix the ricotta, cooked spinach, egg, and nutmeg into a smooth filling.
  2. Pipe or spoon the filling into the cannelloni tubes.
  3. Spread a layer of tomato sauce in a baking dish and lay the filled tubes on top.
  4. Cover with the remaining tomato sauce and the mozzarella.
  5. Bake at 375F for 30-35 minutes until the pasta is tender and the cheese is golden.

Notes

A piping bag makes filling the tubes much less messy.

9) Maple Roasted Carrots with Thyme

glossy maple-glazed whole carrots caramelized and flecked with thyme, in a wide horizontal shot on a roasting tray on a wooden table, warm rustic light, shallow depth of field, landscape orientation

Maple and thyme glazed carrots are a super simple side dish that gets eaten quickly!

glossy maple-glazed whole carrots caramelized and flecked with thyme, in a wide horizontal shot on a roasting tray on a wooden table, warm rustic light, shallow depth of field, landscape orientation

Maple Roasted Carrots with Thyme

Whole carrots are roasted until caramelized with maple syrup and fresh thyme.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb carrots peeled
  • 3 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme
  • 1/2 tsp salt

Method
 

  1. Toss the whole carrots with olive oil, maple syrup, thyme, and salt.
  2. Spread on a baking sheet in a single layer.
  3. Roast at 425F for 25-30 minutes, turning once.
  4. Roast until tender and caramelized at the edges.
  5. Drizzle with any pan glaze and a little extra thyme before serving.

Notes

Leave the carrots whole for the prettiest presentation.

10) Portobello Mushroom Steaks with Balsamic Glaze

roasted portobello mushroom steaks brushed with glossy dark balsamic glaze and sprinkled with rosemary, in a wide horizontal shot on a slate plate with greens alongside, moody natural light, shallow depth of field, landscape orientation

Hearty Meaty Mushroom Portabello Burgers are meaty enough to be the main attraction on any plate and are guaranteed to please everyone!

Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.

roasted portobello mushroom steaks brushed with glossy dark balsamic glaze and sprinkled with rosemary, in a wide horizontal shot on a slate plate with greens alongside, moody natural light, shallow depth of field, landscape orientation

Portobello Mushroom Steaks with Balsamic Glaze

Sticky balsamic glaze finished marinated portobello caps.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 portobello mushrooms
  • 1/4 cup balsamic vinegar
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1 tsp rosemary

Method
 

  1. Whisk the balsamic, olive oil, garlic, soy sauce, and rosemary into a marinade.
  2. Marinate the mushroom caps for 15 minutes, turning once.
  3. Roast gill-side up at 400F for 15-20 minutes until tender and juicy.
  4. Simmer the leftover marinade in a pan until it reduces into a glaze.
  5. Brush the glaze over the mushrooms and slice to serve.

Notes

Don't skip reducing the marinade, it becomes a gorgeous glaze.

11) Cauliflower Cheese Tart with Herb Crust

a golden cauliflower cheese tart with a flaky herb crust, one slice removed to show the creamy interior, in a wide horizontal shot on a wooden board with fresh herbs, warm natural light, shallow depth of field, landscape orientation

A buttery herb crust creates an elegant centerpiece slice with a creamy cauliflower cheese filling.

a golden cauliflower cheese tart with a flaky herb crust, one slice removed to show the creamy interior, in a wide horizontal shot on a wooden board with fresh herbs, warm natural light, shallow depth of field, landscape orientation

Cauliflower Cheese Tart with Herb Crust

An herbed tart crust, with a delicious filling of cheesy cauliflower.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 pie crust
  • 1 tbsp chopped herbs
  • 3 cups cauliflower florets
  • 1 cup grated cheddar
  • 3 eggs
  • 3/4 cup cream
  • 1/2 tsp mustard powder

Method
 

  1. Press the pie crust into a tart pan and sprinkle the herbs over it, then blind-bake 10 minutes.
  2. Steam the cauliflower until just tender.
  3. Whisk the eggs, cream, mustard powder, and most of the cheddar together.
  4. Arrange the cauliflower in the crust and pour the custard over.
  5. Top with the remaining cheese and bake at 375F for 30 minutes until set and golden.

Notes

Blind-baking the crust keeps the bottom from going soft.

12) Zucchini and Parmesan Ribbon Salad

delicate raw zucchini ribbons tossed with shaved parmesan and pine nuts, in a wide horizontal shot piled on a white platter with a lemon half nearby, bright fresh light, shallow depth of field, landscape orientation

During holidays with heavier foods, you can balance everything out with this dish, consisting of raw zucchini sprinkled with parmesan and lemon juice.

delicate raw zucchini ribbons tossed with shaved parmesan and pine nuts, in a wide horizontal shot piled on a white platter with a lemon half nearby, bright fresh light, shallow depth of field, landscape orientation

Zucchini and Parmesan Ribbon Salad

Zucchini ribbons with a dressing of olive oil, parmesan, and lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 zucchini
  • 1/3 cup shaved parmesan
  • 2 tbsp olive oil
  • 1 lemon juiced
  • 2 tbsp pine nuts toasted
  • 1/4 tsp black pepper

Method
 

  1. Shave the zucchini into long thin ribbons with a peeler.
  2. Whisk the olive oil and lemon juice into a dressing.
  3. Toss the zucchini ribbons gently with the dressing.
  4. Arrange on a platter and scatter with shaved parmesan and toasted pine nuts.
  5. Finish with cracked black pepper and serve right away.

Notes

Dress this just before serving so the ribbons stay crisp.

13) Wild Rice and Butternut Squash Salad

a wild rice salad with cubes of roasted orange squash, red cranberries, and pecans, in a wide horizontal shot in a large serving bowl on a holiday table, warm natural light, shallow depth of field, landscape orientation

Nutty wild rice and sweet roasted squash unite in a warm grain salad that is hearty enough to serve as the main.

a wild rice salad with cubes of roasted orange squash, red cranberries, and pecans, in a wide horizontal shot in a large serving bowl on a holiday table, warm natural light, shallow depth of field, landscape orientation

Wild Rice and Butternut Squash Salad

Tender wild rice combined with roasted squash, cranberries, and a maple dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup wild rice
  • 3 cups cubed butternut squash
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar

Method
 

  1. Cook the wild rice until tender, about 40 minutes, then drain.
  2. Toss the squash with a little oil and roast at 400F until caramelized.
  3. Whisk the remaining olive oil, maple syrup, and vinegar into a dressing.
  4. Combine the rice, roasted squash, cranberries, and pecans in a bowl.
  5. Pour over the dressing and toss, then serve warm or at room temperature.

Notes

This holds up beautifully, so it's great to make ahead.

14) Hazelnut and Chard Strudel

a golden flaky phyllo strudel sliced to reveal green chard and hazelnut filling, in a wide horizontal shot on a long serving board with scattered hazelnuts, warm natural light, shallow depth of field, landscape orientation

Flaky pastry wrapped around sweet chard and hazelnuts is a special treat!

a golden flaky phyllo strudel sliced to reveal green chard and hazelnut filling, in a wide horizontal shot on a long serving board with scattered hazelnuts, warm natural light, shallow depth of field, landscape orientation

Hazelnut and Chard Strudel

Buttery layered pastry with sautéed chard, hazelnuts, and feta.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 bunch Swiss chard chopped
  • 1/2 cup chopped hazelnuts toasted
  • 3/4 cup crumbled feta
  • 1 onion diced
  • 6 sheets phyllo dough
  • 1/4 cup butter melted
  • 2 cloves garlic minced

Method
 

  1. Saute the onion and garlic, then add the chard and cook until wilted and dry.
  2. Stir in the toasted hazelnuts and feta and let cool.
  3. Layer the phyllo sheets, brushing each with melted butter.
  4. Spoon the filling along one edge and roll up into a log.
  5. Brush the top with butter and bake at 375F for 25-30 minutes until golden and crisp.

Notes

Cook the chard until dry so the pastry stays flaky.

15) Sweet Potato and Black Bean Enchiladas

sweet potato and black bean enchiladas under red sauce and melted cheese topped with cilantro, in a wide horizontal shot in a baking dish on a wooden table, warm inviting light, shallow depth of field, landscape orientation

Warm and colorful, these enchiladas have a cozy and slightly smoky flavor to add warmth and a kick to your holiday gathering.

sweet potato and black bean enchiladas under red sauce and melted cheese topped with cilantro, in a wide horizontal shot in a baking dish on a wooden table, warm inviting light, shallow depth of field, landscape orientation

Sweet Potato and Black Bean Enchiladas

Tortillas rolled around spiced sweet potatoes and black beans, topped with red sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 sweet potatoes cubed and roasted
  • 1 can black beans drained
  • 8 corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheese
  • 1 tsp cumin
  • 1 tsp chili powder

Method
 

  1. Mash the roasted sweet potatoes with the black beans, cumin, and chili powder.
  2. Spread a little enchilada sauce in a baking dish.
  3. Fill each tortilla with the mixture, roll up, and lay seam-side down in the dish.
  4. Pour the remaining sauce over the top and sprinkle with cheese.
  5. Bake at 375F for 25-30 minutes until bubbling and the cheese is melted.

Notes

Warm the tortillas first so they roll without cracking.

16) Pear and Blue Cheese Salad with Walnuts

a fresh green salad topped with sliced pears, crumbled blue cheese, and candied walnuts, in a wide horizontal shot on a long white platter with a drizzle of dressing, bright natural light, shallow depth of field, landscape orientation

A salad with sweet pears, crunchy walnuts, and tangy blue cheese looks and feels incredibly elegant.

a fresh green salad topped with sliced pears, crumbled blue cheese, and candied walnuts, in a wide horizontal shot on a long white platter with a drizzle of dressing, bright natural light, shallow depth of field, landscape orientation

Pear and Blue Cheese Salad with Walnuts

Crisp greens topped with slices of pear, blue cheese, and candied walnuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 6 cups mixed greens
  • 2 pears sliced
  • 1/2 cup crumbled blue cheese
  • 1/2 cup candied walnuts
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey

Method
 

  1. Whisk the olive oil, balsamic, and honey into a dressing.
  2. Pile the greens onto a platter.
  3. Arrange the sliced pears over the greens.
  4. Scatter the blue cheese and candied walnuts on top.
  5. Drizzle with the dressing just before serving.

Notes

Slice the pears last so they don't brown.

17) Grilled Polenta with Tomato and Olive Tapenade

crisp golden grilled polenta rounds topped with red tomato and dark olive tapenade, in a wide horizontal shot on a slate board garnished with basil, warm natural light, shallow depth of field, landscape orientation

A striking little appetizer or side are crispy grilled polenta squares with a tapenade topping.

crisp golden grilled polenta rounds topped with red tomato and dark olive tapenade, in a wide horizontal shot on a slate board garnished with basil, warm natural light, shallow depth of field, landscape orientation

Grilled Polenta with Tomato and Olive Tapenade

Grilled polenta rounds with a tomato and olive tapenade.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 tube prepared polenta sliced
  • 2 tbsp olive oil
  • 1/2 cup chopped olives
  • 1/2 cup diced tomatoes
  • 1 tbsp capers
  • 1 tbsp chopped basil
  • 1 clove garlic minced

Method
 

  1. Brush the polenta slices with olive oil.
  2. Grill or pan-sear until crisp and golden on both sides.
  3. Mix the olives, tomatoes, capers, basil, and garlic into a quick tapenade.
  4. Spoon the tapenade over each crisp polenta round.
  5. Drizzle with a little olive oil and serve warm.

Notes

Get the pan nice and hot so the polenta crisps instead of sticking.

18) Pumpkin and Goat Cheese Stuffed Shells

jumbo pasta shells stuffed with orange pumpkin and goat cheese filling baked in cream sauce, in a wide horizontal shot in a baking dish topped with sage, warm cozy light, shallow depth of field, landscape orientation

The jumbo pasta shells filled with creamy goat cheese and pumpkin and holiday dressed up comfort food.

jumbo pasta shells stuffed with orange pumpkin and goat cheese filling baked in cream sauce, in a wide horizontal shot in a baking dish topped with sage, warm cozy light, shallow depth of field, landscape orientation

Pumpkin and Goat Cheese Stuffed Shells

Pasta shells filled with pumpkin and goat cheese, baked with a light cream sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 20 jumbo pasta shells
  • 1 cup pumpkin puree
  • 4 oz goat cheese
  • 1 cup ricotta
  • 1 cup cream
  • 1/2 cup grated parmesan
  • 1/2 tsp sage

Method
 

  1. Boil the pasta shells until just shy of tender, then drain.
  2. Mix the pumpkin, goat cheese, ricotta, and sage into a creamy filling.
  3. Spread the cream in a baking dish and stuff each shell with the filling.
  4. Nestle the shells in the dish and sprinkle with parmesan.
  5. Bake at 375F for 25-30 minutes until bubbling and golden on top.

Notes

Undercook the shells slightly since they finish baking in the oven.

19) Roasted Beet and Feta Salad

a vibrant salad of deep red roasted beet wedges, white crumbled feta, and green arugula, in a wide horizontal shot on a white platter with walnuts scattered, bright natural light, shallow depth of field, landscape orientation

The creamy feta perfectly complements the jewel-toned roasted beets. This salad is stunning and so tasty.

a vibrant salad of deep red roasted beet wedges, white crumbled feta, and green arugula, in a wide horizontal shot on a white platter with walnuts scattered, bright natural light, shallow depth of field, landscape orientation

Roasted Beet and Feta Salad

Roasted beets with feta and a citrus dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 beets
  • 3/4 cup crumbled feta
  • 3 cups arugula
  • 3 tbsp olive oil
  • 1 orange juiced
  • 2 tbsp chopped walnuts
  • 1/2 tsp salt

Method
 

  1. Wrap the beets in foil and roast at 400F for about 45 minutes until tender.
  2. Cool, peel, and slice the beets into wedges.
  3. Whisk the olive oil, orange juice, and salt into a dressing.
  4. Arrange the arugula, beets, and feta on a platter.
  5. Drizzle with the dressing and scatter walnuts over the top.

Notes

Roasting the beets whole keeps all that earthy sweetness in.

20) Cranberry and Brie Phyllo Cups

golden mini phyllo cups filled with melted brie and ruby cranberry sauce topped with pecans, in a wide horizontal shot on a festive platter with greenery, warm inviting light, shallow depth of field, landscape orientation

There will be nothing left on the table! These bite-sized cups with creamy brie and tart cranberry will be the first to disappear!

golden mini phyllo cups filled with melted brie and ruby cranberry sauce topped with pecans, in a wide horizontal shot on a festive platter with greenery, warm inviting light, shallow depth of field, landscape orientation

Cranberry and Brie Phyllo Cups

Brie cheese and cranberry sauce come together in phyllo pastry cups.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cups
Ingredients Method Notes

Ingredients
  

  • 12 mini phyllo shells
  • 4 oz brie cubed
  • 1/3 cup cranberry sauce
  • 2 tbsp chopped pecans
  • 1 tbsp honey

Method
 

  1. Arrange the phyllo shells on a baking sheet.
  2. Drop a cube of brie into each shell.
  3. Bake at 350F for 8-10 minutes until the brie melts.
  4. Top each cup with a small spoonful of cranberry sauce and a few pecans.
  5. Drizzle with honey and serve warm.

Notes

Serve these warm so the brie stays gooey.

21) Balsamic Glazed Carrots with Pepitas

glossy balsamic-glazed carrot sticks sprinkled with green pepitas, in a wide horizontal shot on a serving platter on a wooden table, warm natural light, shallow depth of field, landscape orientation

A quick side with serious flavor, these tangy balsamic-glazed carrots with crunchy pepitas are a must try.

glossy balsamic-glazed carrot sticks sprinkled with green pepitas, in a wide horizontal shot on a serving platter on a wooden table, warm natural light, shallow depth of field, landscape orientation

Balsamic Glazed Carrots with Pepitas

Carrots roasted and coated with a balsamic glaze and pepitas.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb carrots cut into sticks
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 1/4 cup pepitas
  • 1/2 tsp salt

Method
 

  1. Toss the carrot sticks with olive oil and salt and spread on a sheet.
  2. Roast at 425F for 20 minutes until starting to soften.
  3. Simmer the balsamic and brown sugar into a glaze.
  4. Toss the roasted carrots in the glaze and roast 5 more minutes.
  5. Scatter the pepitas over the top before serving.

Notes

Toast the pepitas in a dry pan for extra crunch.

22) Green Bean Almondine with Lemon Zest

bright green beans tossed with golden toasted almonds and flecks of lemon zest, in a wide horizontal shot on an oval platter on a holiday table, warm natural light, shallow depth of field, landscape orientation

Bright, classic, and loved by everyone, Crisp green beans are finished with buttery, toasted almonds and a touch of lemon.

bright green beans tossed with golden toasted almonds and flecks of lemon zest, in a wide horizontal shot on an oval platter on a holiday table, warm natural light, shallow depth of field, landscape orientation

Green Bean Almondine with Lemon Zest

Tender-crisp green beans, zested with lemon and toasted almond pieces.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb green beans trimmed
  • 1/3 cup sliced almonds
  • 3 tbsp butter
  • 1 lemon zested
  • 2 cloves garlic minced
  • 1/2 tsp salt

Method
 

  1. Blanch the green beans in boiling water for 3 minutes, then drain.
  2. Toast the sliced almonds in the butter until golden.
  3. Add the garlic and cook just until fragrant.
  4. Toss the green beans into the pan to warm through and coat in the butter.
  5. Finish with lemon zest and salt and serve right away.

Notes

Don't overcook the beans, you want them bright and snappy.
Privacy Policy Your Privacy Choices Accessibility Statement Terms of Use Accessibility Widget