There are more steps here than our typical recipe, but it's worth it. It will take a bit more time, but nothing here is difficult. Each step builds another layer of flavor. Follow the steps, and in less than an hour you’ll have a delicious entree ready for the oven. Or refrigerate overnight and bake it the next day! Along the way you’ll learn some cool French words that are part of the Chef’s shorthand.
Sides & Main Dishes
Mormor’s Authentic Swedish Meatballs (Vegan)
For Swedish meatballs, I raised the baking temperature, and cut a few minutes off the recommended baking time. This makes the meatballs a bit crusty on the outside, and warm and juicy on the inside! Just like Mormor made!
Cranberry Citrus Relish
If there are fresh cranberries in the produce aisle, the holiday meals can’t be far behind! This fast, fresh, four-ingredient recipe is a great alternative to high-sugar cranberry sauce. Ready in less than ten minutes...but I suggest making it up to 48 hours early. Store in the the refrigerator to let the flavors develop.
Beets à l’ Orange
Not the most intuitive pairing, but beets and oranges are a wonderful combination of earthy and sweet. The recipe has my favorite flavors, but mandarins are a more seasonal citrus. For the video, I needed to substitute the citrus fruit. For the glaze, there are options for the sweeteners. I prefer to use “fruit sugars,” such as date or coconut sugar. Agave, maple syrup and table sugar give more of a glaze, but less on the nutritional value. Finally, for culinary flare, I add another layer of flavor with a shot of Mandarine Napoléon or Grand Marnier (depending on my citrus choice).
Classic Waldorf Salad
Chopped apples and celery, grapes, walnuts and a few dried cherries are a classic dish known as Waldorf Salad. A light, vegan-mayo dressing adds a nice contrast to the fruit. Elegant enough to be served as an appetizer, side dish, or even as a light dessert at the end of your holiday meal.
Simon and Garfunkel Vegan Mushroom Gravy
The secret to this recipe is the complex layering of flavors. And it all happens on the stove top. It takes a bit of time, but much of that is just cooking off the water. And it works well to make the day ahead, and just warm it up when you need it. If you are making Mormor’s Authentic Swedish Meatballs, Chef Leander suggests you run the gravy through the blender for a super silky texture. HINT: If you're under 50, you may want to check out the lyrics to Scarborough Fair to help understand the Simon and Garfunkel reference.
Fermented Meyer Lemons
These lemons are as simple as salt and lemons. 10 minutes to prepare, 30 days to ferment, and then you have the fresh taste of summer in your pantry all winter long.
Savory “Cheese” and Garlic Biscuits
These biscuits are the perfect savory side for soups and salads! And they are so easy to make, I'm sure they will show up often at your table. Try them alongside some fresh Instant Pot Mushroom, Farro soup!NOTE: This video also details the process of using a kitchen scale to make cooking, and especially baking, easier and more reliable. For other video's like this, check out the How To tab on our Cookbook Page Thanks to Kassia Fiedor for permission to adapt their great recipe! Make sure to check out Kassia's website as well!
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