Happy Holidays Everyone! As the holiday season is coming to an end, we wanted to share with you some of our favorite organic recipes perfect for celebrating any holiday!
Courtesy of EatingWell.com
Sweet Potato, Red Onion & Fontina Tart
Try this roasted-vegetable free-form tart as an appetizer or side dish as a vegetarian main dish. The pastry dough is quite easy to roll out on parchment paper or a nonstick baking mat. The walnut-studded crust is crisper served warm, but you can enjoy the tart at room temperature or cold too.
Check out the recipe here!
Mushroom & Wild Rice Frittata
Packed with a flavorful medley of chewy wild rice and three kinds of mushrooms, this satisfying frittata is perfect for Sunday brunch. Don’t worry if you can only find one kind of mushroom—the richly aromatic top of baked Parmesan and crisp prosciutto will make up for it.
Check out the recipe here!
Sautéed Brussels Sprouts with Bacon & Onions
Fresh herbs, onion and bacon pair beautifully with Brussels sprouts. This vegetable loves the cool weather of fall and early winter. If you can find them still attached to the stalk, don’t be intimidated—buy them, as they’re likely more fresh. All you need to do is slice off each sprout with a paring knife. However you find them at the market, this is a delicious way to prepare them.
Check out the recipe here!
Roasted Beet Crostini
The entire beet plant—roots, stems and greens—can be used in this stunning appetizer. The beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sautéed with olive oil and garlic for the topping.
Check out the recipe here!
Sweet Potato Pudding Cake
This cake was inspired by the one of the most popular Jamaican desserts, sweet potato pudding. Traditionally, raw shredded sweet potatoes are used, but we found that sweet potatoes sold in the U.S. don’t provide the same texture as those in Jamaica. Instead, we mix mashed sweet potato with eggs and flour to get a slightly different, but equally delicious, cheesecake-like result.
Check out the recipe here!
Riesling Baked Pears
Here’s an elegant yet simple twist on the autumn classic. Pears are oven-poached in Riesling wine, which is known for its floral accents and aromas and hints of honey and pear. Serve this dessert with lightly sweetened ricotta cheese. Delicious hot, room temperature or chilled.
Check out the recipe here!
Cranberry Upside-Down Cake
This rustic cake is a delicious alternative to pie and uses one of the tastiest fruits of the fall harvest—cranberries. The basic recipe is very versatile and can be made with apples, pears, peaches, plums or any full-flavored, slightly acidic fruit. Just arrange the fruit in the skillet before you pour the batter over it. The cake is best served warm; if you can, put it in the oven just before you sit down to dinner.
Check out the recipe here!
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