Healthy Dinner Ideas for the Holidays

• Assorted Tartine
• Quick Coq Au Vin
• Roasted Broccoli and Cherry Tomatoes
• Creamy Mashed Potatoes
• Sugar-and-Spice Roasted Squash
• Pomegranate Poached Pears

Here are the dinner recipes for this menu. Coq Au Vin and Pomegranate Poached Pears can be made a few days in advance, and the broccoli and squash can be cut-up ahead of time. The broccoli can be put into the oven during the last 15 minutes before the roasted squash is done (it will only take a few more minutes before the broccoli is done).

Quick Coq Au Vin

Adapted from Bon Appetit, October 2010. Traditionally, chicken on the bone is used, and Coq Au Vin is served with braised onions and sautéed mushrooms. In this recipe, using boneless chicken breasts and cooking the shallots and mushrooms directly in the braising liquid saves time. I substituted organic, uncured turkey bacon (no antibiotics, nitrites, nitrates, or saturated fat) for pork bacon, so the dish had a nice smoky flavor without the fat. For deeper flavor, I browned the chicken well, and then braised it in the mushroom wine sauce, adding thyme and tomato paste, which are traditionally used in Coq Au Vin.

Season generously with salt and pepper and brown well for deeper flavor

Saute Shallots and Mushrooms Until Nicely Browned

Roasted Broccoli with Cherry Tomatoes

Roasting vegetables brings out their sweetness, even in stronger tasting vegetables like broccoli. I’ve also made this dish using half broccoli and half cauliflower. Herbes de Provence complements the tomatoes nicely. Feel free to substitute your favorite herb mix (Italian herbs, Fines Herbes, or Greek seasoning would all be nice).

Printable Recipe
6 cups broccoli florets
1 pint cherry tomatoes
2 shallots, chopped
6 cloves garlic cloves, smashed
4 tablespoons extra virgin olive oil
1 teaspoon Herbes de Provence
salt and pepper, to taste

Preheat oven to 450 degrees. In a large bowl, toss broccoli, tomatoes, shallots, garlic, olive oil, Herbes de Provence, salt and pepper until evenly coated with oil and spices.

Spread vegetables in a single layer onto a parchment paper lined baking sheet. Roast for 10 minutes, then toss vegetables around. Roast 10 more minutes, until just tender, but still with some crunch.

Serves 4-6.

Sugar-and-Spice Roasted Winter Squash

Adapted from Food and Wine Magazine, November 2010. I reduced the amount of coconut milk in half (and used light coconut milk) and substituted maple syrup for the brown sugar (a refined sugar) called for in the original recipe.

Printable Recipe

1 cup light unsweetened coconut milk
¼ cup maple syrup
8 garlic cloves
One 1 ½” piece of fresh ginger, peeled and thinly sliced
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamon
½ teaspoon ground nutmeg
One 2-pound butternut or kabocha squash
Salt

Preheat oven to 350 degrees.

Prepare squash: Cut squash in half, scoop out seeds, cut off peel and cut squash into 2 inch pieces (see my previous post on How to Prepare Winter Squash for more detailed instructions).

In a large mixing bowl, stir together the coconut milk, maple syrup, garlic, ginger, cinnamon, cloves, cardamon, nutmeg and salt.

Add the squash and toss well to coat thoroughly. Pour into a large roasting pan, cover with foil, and bake for 45 minutes, until squash is almost tender.

Kabocha Squash Ready For The Oven

Increase oven to 425 degrees. Uncover the pan. Turn the squash pieces over and season with salt. Roast on the top shelf for 15 minutes.

Increase the oven to 450 degrees and roast for about 15 minutes, until the squash is richly glazed.

Serves 4-6.

Creamy Buttermilk Mashed Potatoes

These mashed potatoes are really nice and creamy, and I find the chicken broth adds some nice flavor.