When the whole family gets together for a holiday meal, it can be difficult to keep everyone happy while trying to modify traditional family dishes to make them healthier. You can’t change great grandma’s macaroni & cheese recipe unless you want a full-on family revolt!
Those looking to serve lighter holiday fare will have much more success sprinkling in some healthy appetizer options to balance out a heavy holiday meal. Appetizers are also a convenient way to provide additional options for our vegetarian and gluten-free friends and family. You can make it as simple as some homemade veggie dip and crudité, or opt for something a little fancier, like the dishes here. Just be sure to make enough for the rest of your dinner guests – curious omnivores will want to try some, as well! For more ideas, check out thelocalgrocer.com.
Lentil Pâté
Ingredients |
To Make |
| 1 Tablespoon extra-virgin olive oil 1 large shallot, thinly sliced 1 large clove garlic, minced 1/4 cup plus 1 Tbsp. dry-roasted, unsalted pistachios Kosher salt & freshly ground black pepper 1 cup lentils 1 1/2 teaspoons sherry vinegar 1 teaspoon unsalted butter, softened 1 Tablespoon fresh flat-leaf parsley, finely chopped 1 teaspoon fresh thyme, finely chopped 1 tart apple |
Cook lentils in water until soft. In a small, nonstick skillet, warm oil over medium heat. Add shallot; sauté until soft and lightly golden, about 4 minutes. Add garlic and sauté for 1 minute. In a mini-food processor, combine 1/4 cup pistachios and a pinch of salt; pulse until finely chopped. Add lentils, vinegar and shallot mixture; season generously with salt and pepper, combine. Add 2 to 3 tsp. water; pulse until smooth. Transfer to a small bowl and stir in butter, parsley and thyme. Just before serving, core and cut apple into thin wedges (about 24 pieces). Spread 1 tsp. pâté over each wedge. Chop remaining pistachios, sprinkle over apples and serve. |
Avocado & Lime in Bok Choy Spoons
Ingredients |
To Make |
| 1 large avocado, cubed Juice of 1 lime 2 tablespoons chives, chopped Salt & pepper ¼ cup feta cheese (omit, if vegan) 2 Tablespoons pomegranate seeds 2 baby bok choy, leaves separated Drizzle of honey (optional) |
Combine avocado, lime juice, chives, salt and pepper. Stir in feta and pomegranate seeds. Taste and adjust seasonings, adding more salt and/or lime juice to your liking. Spoon onto bok choy leaves, drizzle with a little bit of honey (optional) and serve. |
Photography by Kayce McClure
