New tra­di­tions for hol­i­day get-to­geth­ers

South Shore Breaker - - Homes - HAY­LEY EWING, RD FOOD FOR THOUGHT hay­[email protected]

I am a self-pro­claimed foodie and this is never more ob­vi­ous than around the hol­i­days.

I look for­ward to try­ing what each per­son has con­trib­uted to a potluck and see­ing the spread at our fam­ily din­ners.

I in­dulge in my favourite treats, es­pe­cially the tried-andtrue stuffed ap­pe­tiz­ers and sweet desserts.

But I have also built up a rep­u­ta­tion for bring­ing some­thing dif­fer­ent, de­li­cious and nu­tri­tious to the party.

You can also wow guests with a bright, vi­brant dish at your next get-to­gether.

A fruit- or veg­etable-based side dish or snack can help bal­ance out the other op­tions and is of­ten much ap­pre­ci­ated among the more deca­dent of­fer­ings.

The other day, I over­heard some­one com­ment that green beans did not be­long at a hol­i­day meal.

Why not?

Make it a new tra­di­tion for fam­ily and friends to try some­thing dif­fer­ent at your hol­i­day feast each year.

If you’re look­ing for a makea­head or store-bought option to bring along to a party, con­sider bring­ing a sauce or dip.

Cran­berry sauce and chut­ney are great on the din­ner ta­ble to give guests some op­tions for top­ping their turkey or mashed pota­toes.

A pome­gran­ate and pear salsa or a corn rel­ish could be a nu­tri­tious option for top­ping cros­tini or dip­ping tor­tilla chips at a party.

Pre­par­ing a creative dish does not have to take a lot of time. Spend less time prepping and have more time to visit with your guests by stock­ing your freezer with frozen veg­eta­bles.

Frozen pro­duce lets you save time on trips to the gro­cery store or ex­tend your shop­ping by a few days, as you won’t have fresh items spoil­ing in the fridge.

Frozen veg­eta­bles and fruit are also bud­get-savvy choices, usu­ally be­ing less costly than fresh pro­duce that comes from far away when not in sea­son lo­cally.

Frozen veggies re­quire less ef­fort to pre­pare be­cause they’re al­ready pre-washed and cut, so you can get right to cook­ing your dish

Here are a few ideas for jazz­ing up stan­dard roasted or steamed veggies with gar­nishes that will im­press guests with ex­tra colour and flavour:

• Steam frozen cau­li­flower, then puree with cheese and sprinkle with green onions for a nu­tri­ent-dense al­ter­na­tive to tra­di­tional mashed pota­toes.

• Roast frozen broc­coli or brussels sprouts and top with Parme­san cheese.

• Roast pre-sliced frozen beets as the base of a simple salad, topped with crum­bled goat cheese and chopped pars­ley.

• Us­ing pre-cut frozen but­ter­nut squash, roast in just min­utes and throw into cooked wild rice with dried cran­ber­ries and pecans.

• Or use frozen as­para­gus spears, like in the recipe be­low, to whip up an im­pres­sive side dish. It even uses pre-made bot­tled hol­landaise sauce to make your prep time even quicker.

Roasted As­para­gus with Crispy Prosci­utto Chips


2 slices PC Free From Prosci­utto Dry-cured Ham

1 pack­age (300 g) frozen PC As­para­gus Spears

1 Tbsp (15 ml) olive oil

1⁄ tsp (1 ml) each salt and black



1⁄ cup (50 ml) PC Mem­o­ries of


Eggs Bene­dict Hol­landaise Sauce


1. Pre­heat oven to 425 F (220 C).

2. Ar­range prosci­utto on pa­per towel-lined large mi­crowave-safe plate, over­lap­ping slightly if nec­es­sary. Cover with sep­a­rate sheet of pa­per towel. Mi­crowave un­til crispy (about two min­utes). Let cool. Set aside.

3. Toss to­gether frozen as­para­gus, oil and salt and pep­per on bak­ing sheet. Ar­range in a sin­gle layer. Bake, turn­ing as­para­gus once, un­til ten­der-crisp, for 10 to 12 min­utes.

4. Mean­while, place hol­landaise sauce in a small mi­crowave-safe bowl or liq­uid mea­sur­ing cup. Mi­crowave for 15 sec­onds. Stir and re­peat un­til heated through. Set aside. Break prosci­utto into bite-size pieces and set aside.

5. Trans­fer as­para­gus to serv­ing plat­ter. Driz­zle with hol­landaise sauce and sprinkle with prosci­utto.

Chef ’s tip: You can crisp the prosci­utto in the oven, if you pre­fer. Ar­range the slices in a sin­gle layer on a parch­ment pa­per-lined bak­ing sheet and bake in 425 F (220 C) oven un­til crispy for five to seven min­utes.

This makes four serv­ings.

Per serv­ing: 120 calo­ries, fat 11 g (of which 3 g is saturated), sodium 280 mg, car­bo­hy­drate 4 g, fibre 1 g, pro­tein 4 g

Recipe source:


Try­ing adding roasted as­para­gus with crispy prosci­utto chips to your hol­i­day feasts.

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