by Carrie Purcell | photography by Andrew Purcell

A New Twist on Holiday Sides

Holiday cooking can be healthy, yet indulgent, and impressive, without being stressful to prepare. Some of my most memorable holiday meals involve a large group of family and friends who each bring a side dish to dinner. This takes the stress off one person and creates a wonderful feast with diverse fall and winter flavors.

Each of these recipes celebrates seasonal and holiday favorites while incorporating a few new healthy ingredients. A beautiful salad of beets, oranges, and goat cheese is brightened up with the addition of fresh mint and a tangy pomegranate vinaigrette. Create Brussels sprouts that even the harshest critic is sure to enjoy by adding the sweet flavors of fennel and apple, and such earthy winter herbs as sage and thyme. The Italian grain farro is a perfect pair with spinach walnut pesto but gets a new twist with roasted butternut squash. For dessert, a spin on traditional pumpkin pie – a pumpkin tart in a delicious and healthy toasted almond, walnut, flax seed, and hazelnut crust.

Pumpkin Tart with Toasted Nut Crust

Serves 8

INGREDIENTS

The Crust

1/4 cup each almonds, walnuts, and hazelnuts (toasted and cooled)

3/4 cup whole wheat flour

1 tbs. flax seeds

1/4 cup sugar

1/4 tsp. salt

6 tbs. chilled unsalted butter, diced

1 large egg yolk

PREPARATION

Grease a 9-inch tart pan with removable bottom and set aside. Grind nuts, flour, flax seeds, sugar, and salt in food processor. Add butter and pulse until a coarse meal forms. Add egg yolk and pulse until moist clumps form. Press dough into bottom and sides of the pan evenly about 1/2-inch thick and pierce bottom with a fork. Freeze for 30 minutes until firm. Preheat oven to 400°F. Bake 12 – 14 minutes until golden and let cool for 20 minutes while making filling.

The Filling

3/4 cup light brown sugar

2 large eggs

1 tbs. molasses

1/8 tsp. salt

1/4 tsp. ground cinnamon

1/4 tsp. nutmeg

1 15-ounce can pumpkin puree

2/3 cup plain fat free yogurt

1 tbs. vanilla extract

PREPARATION

Preheat oven to 375°F. Whisk together brown sugar, eggs, molasses, salt, and spices. Whisk in pumpkin, yogurt, and vanilla until combined. Pour filling into to slightly cooled shell and spread evenly. Bake until filling is set, 35 – 40 minutes. (If crust edge browns too quickly, cover with foil.) Cool completely in pan on a wire rack. (Can be prepared 1 day ahead. Wrap tightly and refrigerate.)

Farro with Spinach Walnut Pesto & Roasted Butternut Squash

Serves 8

Farro is a grain typically found in Italian cooking. It can be found near rice and pasta in the grocery store or at an Italian specialty food shop. Pearled barley or wheat berries could be substituted if you cannot find farro.

INGREDIENTS

1 lb. farro

3 cups reduced sodium vegetable broth

2 cups water

5 cups peeled and cubed butternut squash

2 tbs. canola oil

1 cup fresh basil

1 cup spinach

1/2 cup grated Parmesan cheese

1 medium lemon, juiced

1/4 cup walnuts, toasted and cooled

4 cloves garlic

1 tsp. salt

1/4 cup extra virgin olive oil

PREPARATION

Cover farro with cold water in a bowl and soak for 30 minutes. Drain. In a heavy pot, bring farro, broth, and water to a boil and reduce to simmer, uncovered, until tender, 20 minutes. Drain and set aside. (Can be made 1 day ahead.)

Preheat oven to 400°F. Toss cubed butternut squash with canola oil and spread out on an ungreased baking sheet. Roast for 20 – 24 minutes, until golden brown at the edges and tender.

In a food processor, combine basil, spinach, cheese, lemon juice, walnuts, garlic, and salt and pulse to combine. With food processor running, slowly pour in olive oil. (Can be prepared up to 1 week in advance and refrigerated in an airtight container.)

Stir together cooked farro and pesto until completely combined and then stir in roasted butternut squash.

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