30+ Decadent New Years Ottolenghi Recipes to Try This Year

As the new year approaches, it’s the perfect time to gather with loved ones and enjoy a spectacular meal that rings in the next chapter with flavor, elegance, and a touch of excitement.

For food lovers, what better way to celebrate than with the bold, vibrant flavors of Ottolenghi?

Known for his inventive take on Mediterranean and Middle Eastern cuisine, Yotam Ottolenghi’s recipes offer a perfect balance of textures, spices, and fresh ingredients, making them ideal for ringing in the new year.

In this blog, we’ve curated a list of 30+ Ottolenghi-inspired recipes, each designed to add flair to your New Year’s feast.

Whether you’re planning a festive dinner with friends, a family gathering, or a quiet evening of reflection, these dishes are guaranteed to bring joy to your table.

From fresh salads to indulgent desserts, Ottolenghi’s recipes will ensure that your New Year’s meal is as memorable as the year to come.

30+ Decadent New Years Ottolenghi Recipes to Try This Year

There’s something truly special about celebrating the new year with Ottolenghi-inspired recipes.

His dishes are as much about the experience of sharing meals as they are about creating memorable, bold flavors.

From vibrant salads to hearty mains and delectable desserts, these 30+ recipes offer a diverse and exciting way to mark the occasion.

As you embrace the new year, let Ottolenghi’s approach to cooking guide you in creating a spread that’s not only delicious but also full of color, life, and inspiration.

So, gather your ingredients, invite your loved ones, and get ready to welcome 2024 with a table full of unforgettable flavors.

Roasted Beetroot and Walnut Salad with Yoghurt Dressing

This vibrant and earthy roasted beetroot and walnut salad is a perfect addition to your New Year’s table. The combination of tender, caramelized beets with crunchy walnuts creates a delightful contrast of textures, while the tangy, creamy yoghurt dressing enhances the flavor profile with a zesty touch. The salad’s bright colors and fresh flavors will surely wow your guests, making it an ideal choice for both casual gatherings and elegant dinner parties.

Ingredients:

• 4 medium-sized beets, peeled and cut into wedges
• 1 cup walnuts, roughly chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 cup plain Greek yoghurt
• 2 tablespoons tahini
• Fresh mint leaves for garnish
• Pomegranate seeds for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the beetroot wedges on a baking sheet, drizzle with olive oil, and season with salt, pepper, and cumin. Toss to coat evenly.
2. Roast the beets for 30-40 minutes, or until tender and slightly caramelized, turning halfway through.
3. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently to prevent burning.
4. In a small bowl, whisk together the honey, lemon juice, tahini, and Greek yoghurt until smooth. Add salt and pepper to taste.
5. Once the beets are done, arrange them on a serving platter. Drizzle with the yoghurt dressing, sprinkle with toasted walnuts, and garnish with fresh mint leaves and pomegranate seeds, if using.
6. Serve immediately, or refrigerate and serve chilled for a more refreshing version.

This roasted beetroot and walnut salad is a sensational way to begin the new year with healthful, yet indulgent flavors. The creamy yoghurt dressing balances the earthiness of the beets, while the toasted walnuts add a satisfying crunch. It’s a beautiful dish that will impress guests with both its looks and its flavors, making it a go-to recipe for New Year’s celebrations. Whether as a starter or a side dish, it embodies the vibrant spirit of a fresh start.

Spiced Lentil and Butternut Squash Stew

A warming, hearty stew that combines the richness of butternut squash with the earthiness of spiced lentils, this dish is perfect for ringing in the New Year with comfort and nourishment. With a touch of cinnamon, ginger, and cumin, the stew carries aromatic flavors that deepen as it simmers. This recipe is not only vegan and gluten-free but also packed with nutrients, making it a feel-good option for the season’s festivities.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 cup dried green lentils, rinsed
• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• 2 tablespoons fresh lemon juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes, until softened and translucent.
2. Add the garlic and all the spices—cumin, coriander, cinnamon, and turmeric. Stir for 1-2 minutes to bloom the spices, releasing their aromas.
3. Stir in the lentils, cubed butternut squash, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat to a simmer.
4. Cover and cook for 30-40 minutes, or until the lentils and squash are tender, stirring occasionally.
5. Season with salt and pepper to taste, and add the lemon juice for a touch of brightness.
6. Serve in bowls, garnished with fresh cilantro.

This spiced lentil and butternut squash stew is a perfect way to nourish your body while celebrating the New Year. The vibrant spices infuse the lentils and squash with warmth, creating a dish that feels comforting and festive all at once. The addition of lemon juice brightens the stew, while fresh cilantro adds a burst of freshness. This hearty stew is an ideal vegan dish to enjoy on New Year’s Eve or day, offering both depth of flavor and simplicity in its preparation.

Orange Blossom Cake with Pistachio and Rosewater Syrup

This citrusy, aromatic cake is a tribute to the elegance of Middle Eastern flavors. Infused with the subtle fragrance of orange blossom water and complemented by the nutty crunch of pistachios, this cake is a showstopper dessert perfect for the New Year. The delicate rosewater syrup adds a floral sweetness, making each bite a fragrant celebration of the season. A light yet decadent cake, it’s sure to become a favorite at your New Year’s gathering.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 3 large eggs
• 1 tablespoon orange zest
• 1 tablespoon orange blossom water
• 1/2 cup whole milk
• ½ cup chopped pistachios
• 1 tablespoon rosewater

For the syrup:

• 1 cup sugar
• 1/2 cup water
• 2 tablespoons rosewater
• 1 tablespoon orange blossom water

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the orange zest and orange blossom water.
4. Gradually add the dry ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
5. Gently fold in the chopped pistachios.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the syrup by combining the sugar and water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat and stir in the rosewater and orange blossom water. Let it cool slightly.
8. Once the cake has cooled, poke small holes in the top with a skewer. Pour the rosewater syrup evenly over the cake, allowing it to soak in.
9. Garnish with extra chopped pistachios and a drizzle of syrup before serving.

This orange blossom cake with pistachio and rosewater syrup is the perfect way to bring a touch of elegance to your New Year’s dessert table. The cake’s light, citrusy texture is complemented by the richness of pistachios and the intoxicating floral sweetness of the syrup. It’s a dessert that feels special, yet simple to make, with the delicate flavors of orange blossom and rosewater offering a unique twist on traditional cake recipes. A perfect way to end your festive meal with a flourish, this cake will leave your guests feeling both satisfied and enchanted.

Spicy Chickpea and Tomato Stew with Yogurt and Fresh Herbs

This spicy chickpea and tomato stew combines hearty chickpeas with the vibrant flavors of cumin, paprika, and garlic, creating a rich and warming dish ideal for New Year’s celebrations. The tangy yogurt and fresh herbs add a refreshing contrast, balancing the spice and depth of the stew. This dish is perfect for guests who enjoy bold flavors and hearty, plant-based meals. Its simplicity and elegance make it a great choice for both casual and more formal gatherings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon ground coriander
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 cups canned diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/2 cup plain yogurt
• Fresh parsley and cilantro, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened and translucent.
2. Add the minced garlic, cumin, paprika, and coriander. Stir for 1-2 minutes until the spices become fragrant.
3. Add the chickpeas, diced tomatoes, vegetable broth, and sugar. Stir to combine and bring to a boil.
4. Lower the heat and let the stew simmer for 20-30 minutes, allowing the flavors to meld together. Stir occasionally and adjust the seasoning with salt and pepper as needed.
5. Serve the stew in bowls, topped with a dollop of plain yogurt and a sprinkle of fresh parsley and cilantro.

This spicy chickpea and tomato stew is a flavorful, satisfying dish that brings warmth and comfort to any New Year’s table. The rich tomato base combined with the hearty chickpeas makes for a filling, nourishing dish, while the tangy yogurt and fresh herbs brighten the flavors and provide a welcome contrast to the heat. This stew is not only delicious but also simple to make and can be served as a hearty main or a side dish. It’s a fantastic addition to a spread of festive foods and a great option for a vegetarian-friendly meal that still packs plenty of flavor.

Lamb Koftas with Tahini Sauce and Pickled Vegetables

Lamb koftas are a classic Middle Eastern dish made with seasoned minced lamb, herbs, and spices, then grilled to juicy perfection. Paired with a creamy tahini sauce and tangy pickled vegetables, these koftas make for a truly spectacular New Year’s dish. The flavors of the tender lamb, rich tahini, and vibrant pickles create a mouthwatering combination that is sure to be a hit at your festive gatherings. This recipe offers a savory and aromatic bite that will delight your guests.

Ingredients:

• 1 lb (450g) ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

For the tahini sauce:

• 1/2 cup tahini
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1 tablespoon olive oil
• Salt to taste

For the pickled vegetables:

• 1 cup sliced cucumber
• 1/2 cup sliced radishes
• 1/2 cup sliced red onions
• 1/4 cup white vinegar
• 1 tablespoon sugar
• Salt to taste

Instructions:

1. In a bowl, combine the ground lamb, chopped onion, minced garlic, cumin, coriander, cinnamon, allspice, salt, pepper, parsley, and mint. Mix thoroughly, then divide the mixture into 8-10 portions and shape them into oval-shaped koftas (or patties).
2. Heat the olive oil in a large skillet over medium-high heat. Cook the koftas in batches for about 4-5 minutes per side, until browned and cooked through. Remove from the skillet and set aside.
3. To prepare the tahini sauce, whisk together tahini, lemon juice, water, olive oil, and salt in a small bowl until smooth and creamy.
4. For the pickled vegetables, combine the cucumber, radishes, and red onions in a small bowl. In a separate bowl, mix the vinegar, sugar, and salt, and pour over the vegetables. Let sit for at least 15 minutes before serving.
5. Serve the lamb koftas with a drizzle of tahini sauce and a side of pickled vegetables.

These lamb koftas with tahini sauce and pickled vegetables are a crowd-pleasing dish that brings an explosion of flavor to your New Year’s feast. The tender, spiced lamb paired with the creamy tahini sauce is both comforting and sophisticated, while the tangy pickled vegetables provide a refreshing and zesty contrast. This recipe is perfect for those seeking a delicious, savory dish that feels both festive and satisfying. The combination of flavors and textures ensures that this dish will be remembered long after the celebration ends.

Carrot and Parsnip Tzimmes with Dried Apricots and Pecans

Tzimmes is a classic Jewish dish, often served for special occasions like the New Year. This vibrant version, made with carrots, parsnips, dried apricots, and crunchy pecans, is sweet, savory, and deeply flavorful. The sweetness of the roasted vegetables and apricots is balanced by the richness of the pecans, creating a perfect accompaniment to any holiday meal. It’s a comforting, seasonal dish that celebrates both the earthiness of root vegetables and the warmth of the festive season.

Ingredients:

• 4 medium carrots, peeled and sliced
• 4 parsnips, peeled and sliced
• 1 cup dried apricots, chopped
• 1/2 cup pecan halves
• 3 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C). In a large roasting pan, combine the carrots, parsnips, and apricots. Drizzle with olive oil and honey, and sprinkle with cinnamon, salt, and pepper. Toss to coat evenly.
2. Pour the vegetable broth into the pan, covering the vegetables. Cover the pan with foil and roast for 45-50 minutes, or until the vegetables are tender.
3. Remove the foil and sprinkle the pecans over the vegetables. Return the pan to the oven and roast for an additional 10-15 minutes, allowing the pecans to toast and the sauce to thicken.
4. Serve warm, garnished with fresh parsley if desired.

This carrot and parsnip tzimmes with dried apricots and pecans is the epitome of comfort food, perfect for a festive New Year’s meal. The sweetness of the carrots and parsnips is beautifully complemented by the tartness of the apricots, and the crunchy pecans add a delightful contrast in texture. This dish captures the spirit of tradition while offering a fresh, vibrant twist. It’s a perfect side to accompany roasted meats or to serve alongside other holiday dishes, adding warmth and richness to your celebration.

Roasted Squash with Tahini, Pomegranate, and Fresh Herbs

This roasted squash dish is a beautiful, vibrant centerpiece for any New Year’s table. Roasted to perfection, the squash is tender on the inside with crispy edges, and the pairing of tahini and pomegranate provides a refreshing, tangy contrast to the sweetness of the squash. Fresh herbs like cilantro and mint elevate the dish with their fragrance, while the tahini sauce gives it a creamy richness. This is a stunning and festive way to enjoy seasonal vegetables and is perfect for both vegans and non-vegans alike.

Ingredients:

• 2 medium butternut squashes, peeled, seeded, and cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon warm water (more if needed)
• 1/2 cup pomegranate seeds
• Fresh cilantro and mint, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the squash wedges on a baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat evenly and spread in a single layer.
2. Roast for 25-30 minutes, flipping halfway through, until the squash is golden and tender.
3. While the squash is roasting, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and warm water. Adjust the consistency by adding more water if necessary until smooth and creamy.
4. Once the squash is done, remove from the oven and transfer to a serving platter. Drizzle with the tahini sauce, then sprinkle with pomegranate seeds and fresh herbs.
5. Serve warm as a side dish or a main for a light vegetarian meal.

This roasted squash with tahini, pomegranate, and fresh herbs is a feast for the eyes and the palate, making it an ideal choice for New Year’s celebrations. The sweetness of the roasted squash pairs beautifully with the creamy, nutty tahini sauce, while the pomegranate seeds add a burst of tartness and color. Fresh cilantro and mint provide an aromatic finishing touch. This dish is simple yet elegant, offering a healthy, flavorful, and visually striking addition to your festive spread.

Smoked Salmon and Herbed Cream Cheese Tartines

These smoked salmon and herbed cream cheese tartines are perfect for a New Year’s brunch or as an appetizer to kick off a celebratory meal. The combination of fresh, silky cream cheese mixed with vibrant herbs and the delicate smokiness of the salmon on crisp toasted bread is both satisfying and refreshing. This dish can be made ahead and assembled just before serving, making it a time-saving, yet elegant choice for entertaining.

Ingredients:

• 1 loaf of rustic sourdough or baguette, sliced into 1/2-inch slices
• 8 oz cream cheese, softened
• 2 tablespoons sour cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 8 oz smoked salmon, thinly sliced
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the bread slices on a baking sheet and toast for 10-12 minutes, or until golden and crispy. Set aside to cool.
2. In a small bowl, mix the softened cream cheese with the sour cream, fresh dill, chives, lemon zest, salt, and pepper until smooth and well combined.
3. Spread a generous layer of the herbed cream cheese on each toasted bread slice.
4. Top with a slice of smoked salmon and garnish with additional dill or chives if desired.
5. Serve immediately, with lemon wedges on the side for an extra burst of freshness.

These smoked salmon and herbed cream cheese tartines are a delightful, easy-to-make treat that brings elegance to any New Year’s celebration. The combination of rich cream cheese, fresh herbs, and the delicate flavor of smoked salmon creates a bite-sized dish that feels indulgent yet light. The toasted bread adds a satisfying crunch, and the lemon wedges offer a refreshing zing to balance the richness. Perfect for brunch or as an appetizer, these tartines will impress your guests and leave them asking for more.

Eggplant Fatteh with Yogurt, Pine Nuts, and Pomegranate

This eggplant fatteh with yogurt, pine nuts, and pomegranate is a flavorful, Middle Eastern-inspired dish that’s perfect for New Year’s celebrations. The layers of roasted eggplant, crispy bread, and creamy yogurt come together to create a hearty, satisfying dish. The pine nuts and pomegranate add texture, crunch, and a burst of freshness, while the tangy yogurt balances the richness of the eggplant. This dish is a wonderful option for vegetarians and those looking to try something a little different for the holiday season.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/2 loaf pita bread, cut into small cubes
• 1/4 cup pine nuts, toasted
• 1 cup plain yogurt
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 cup pomegranate seeds
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Lay the eggplant slices on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast for 20-25 minutes, turning halfway through, until golden and tender.
2. Meanwhile, heat a small amount of olive oil in a pan over medium heat and fry the pita cubes until golden and crispy. Set aside.
3. In a bowl, combine the yogurt, tahini, lemon juice, cumin, cinnamon, salt, and pepper. Stir until smooth and well-blended.
4. To assemble the fatteh, layer the roasted eggplant slices at the bottom of a serving dish. Top with the crispy pita cubes, then drizzle with the yogurt sauce.
5. Sprinkle with toasted pine nuts and pomegranate seeds, and garnish with fresh parsley.
6. Serve immediately, or allow the flavors to meld for 15 minutes before serving.

This eggplant fatteh is a vibrant, flavor-packed dish that adds a touch of Middle Eastern flair to your New Year’s meal. The roasted eggplant and crispy pita create a hearty base, while the yogurt sauce adds a tangy creaminess that complements the rich flavors. Pine nuts bring a crunchy texture, and pomegranate seeds provide a burst of color and sweetness. Whether served as a main or a side dish, this eggplant fatteh is a memorable and festive way to celebrate the season with a delicious blend of flavors.

Cauliflower and Chickpea Salad with Harissa Yogurt Dressing

This cauliflower and chickpea salad with harissa yogurt dressing is a perfect combination of warm spices, creamy yogurt, and hearty vegetables, making it an ideal addition to your New Year’s spread. The roasted cauliflower and crispy chickpeas provide satisfying textures, while the tangy and spicy harissa yogurt dressing ties everything together. This salad is a great balance of healthy, flavorful, and vibrant ingredients, and it can be served as a side or a light main course.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt
• 2 tablespoons harissa paste
• 1 tablespoon lemon juice
• 1 tablespoon honey
• Fresh cilantro, chopped for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). On a baking sheet, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them out in a single layer.
2. Roast for 25-30 minutes, or until the cauliflower is golden and tender, and the chickpeas are crispy.
3. While the cauliflower and chickpeas are roasting, whisk together the Greek yogurt, harissa paste, lemon juice, honey, and a pinch of salt in a bowl until smooth.
4. Once the vegetables are roasted, remove from the oven and let them cool slightly. In a large serving bowl, combine the cauliflower, chickpeas, and harissa yogurt dressing.
5. Garnish with fresh cilantro and serve warm or at room temperature.

This cauliflower and chickpea salad with harissa yogurt dressing brings a perfect balance of spiciness, creaminess, and crunch to your New Year’s table. The warmth of roasted cauliflower and crispy chickpeas contrasts beautifully with the zesty and slightly sweet harissa yogurt dressing. The dish is full of flavor and textures, making it a great choice for those looking to eat lighter but still enjoy a hearty and filling meal. Its versatility also makes it perfect as a side dish or a main for vegetarians.

Fennel, Orange, and Olive Salad

This fennel, orange, and olive salad is a refreshing and colorful dish that brings a burst of brightness to any New Year’s spread. The crisp fennel pairs beautifully with the sweet, juicy oranges and briny olives, creating a balance of flavors that is both bold and refreshing. The addition of herbs and a simple lemon vinaigrette ties everything together. This salad is perfect for those looking for something light yet flavorful to complement heavier dishes during the holiday season.

Ingredients:

• 2 medium fennel bulbs, thinly sliced
• 2 large oranges, peeled and segmented
• 1/4 cup Kalamata olives, pitted and halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped for garnish

Instructions:

1. In a large mixing bowl, combine the thinly sliced fennel, orange segments, and Kalamata olives.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and fresh thyme until well combined.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with chopped parsley and serve immediately, or chill in the refrigerator for 15-20 minutes before serving for a refreshing cold salad.

This fennel, orange, and olive salad is the perfect combination of light, fresh, and flavorful ingredients. The crisp fennel adds a mild aniseed flavor, while the oranges bring sweetness and juiciness to each bite. The salty olives offer a lovely contrast, and the thyme and parsley provide aromatic notes that elevate the dish. This simple yet elegant salad is a fantastic side that will cleanse the palate and complement richer dishes during your New Year’s meal.

Spiced Apple and Almond Cake

This spiced apple and almond cake is a comforting, moist dessert that perfectly captures the flavors of winter. With the sweetness of apples, the richness of almonds, and a hint of warm spices, this cake makes a perfect end to your New Year’s meal. The almond flour provides a delicate texture, while the apple adds moisture and a fruity depth. Topped with a dusting of powdered sugar, this cake is both festive and satisfying, ideal for those who prefer a less-sweet, more flavorful dessert.

Ingredients:

• 2 large apples, peeled, cored, and grated
• 1 cup almond flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup slivered almonds, for topping
• Powdered sugar, for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the almond flour, all-purpose flour, cinnamon, nutmeg, ginger, baking powder, and salt.
3. In a separate large bowl, beat the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Gently fold in the grated apples.
5. Pour the batter into the prepared cake pan and smooth the top. Sprinkle with slivered almonds.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

This spiced apple and almond cake is a delightful, comforting dessert that brings together the flavors of winter in each bite. The apples add a juicy sweetness and moist texture, while the almond flour gives the cake a delicate crumb. The warm spices of cinnamon, nutmeg, and ginger elevate the flavors, making it a perfect dessert to enjoy during New Year’s celebrations. Topped with slivered almonds and a light dusting of powdered sugar, this cake is a crowd-pleaser that will leave your guests satisfied without being overly sweet.

Roasted Beetroot and Hazelnut Salad with Feta

This roasted beetroot and hazelnut salad with feta is a wonderfully vibrant and earthy dish that makes an elegant addition to your New Year’s table. The sweetness of roasted beets pairs perfectly with the creamy, salty feta cheese, while the toasted hazelnuts add a delightful crunch. Dressed in a tangy vinaigrette, this salad is not only delicious but also visually stunning with its rich color palette. It’s a fantastic choice for both vegetarians and meat-eaters alike, offering a balance of flavors that are both complex and refreshing.

Ingredients:

• 4 medium beetroots, peeled and cut into wedges
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup hazelnuts, toasted and roughly chopped
• 1/2 cup feta cheese, crumbled
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/4 cup olive oil
• Fresh arugula for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Place the beetroot wedges on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 30-40 minutes, or until the beets are tender and slightly caramelized, turning them halfway through.
2. While the beets are roasting, toast the hazelnuts in a dry pan over medium heat for 5-7 minutes, shaking the pan occasionally, until golden brown. Once toasted, roughly chop the hazelnuts.
3. In a small bowl, whisk together the balsamic vinegar, honey, and 1/4 cup of olive oil to make the dressing. Season with salt and pepper to taste.
4. Once the beets are done, remove from the oven and allow them to cool slightly.
5. To assemble the salad, arrange a bed of arugula on a large platter. Scatter the roasted beets over the top, then sprinkle with crumbled feta cheese and toasted hazelnuts. Drizzle with the balsamic dressing.
6. Serve immediately, garnished with extra feta and hazelnuts if desired.

This roasted beetroot and hazelnut salad with feta is a celebration of both texture and flavor. The earthy sweetness of the roasted beets blends seamlessly with the creamy feta, while the crunchy hazelnuts provide a perfect contrast. The tangy balsamic dressing ties everything together, making each bite a balanced and satisfying experience. It’s a salad that is as beautiful as it is delicious, offering a refined yet simple option for your New Year’s meal. Whether served as a side or a light main, it’s sure to impress your guests.

Spicy Roasted Carrots with Tahini and Pomegranate

This spicy roasted carrot dish with tahini and pomegranate is an explosion of flavor and color. The earthy sweetness of the carrots is elevated by a smoky, spicy roasting method, while the creamy tahini dressing adds a rich, nutty element. The tangy pomegranate seeds provide a burst of freshness and color, making this dish a showstopper for your New Year’s feast. It’s a simple yet stunning vegetable dish that combines comfort and elegance, perfect for those seeking a bold and vibrant addition to their table.

Ingredients:

• 6 medium carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 tablespoon water (more if needed)
• 1/4 cup pomegranate seeds
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). On a baking sheet, toss the carrot sticks with olive oil, cumin, paprika, coriander, salt, and pepper. Spread them in a single layer and roast for 20-25 minutes, or until tender and caramelized, flipping halfway through.
2. While the carrots are roasting, whisk together the tahini, lemon juice, honey, and water in a small bowl. Add more water if necessary to reach a smooth, pourable consistency.
3. Once the carrots are done, remove them from the oven and transfer to a serving platter.
4. Drizzle the tahini dressing over the roasted carrots, then sprinkle with pomegranate seeds and fresh parsley.
5. Serve warm or at room temperature.

These spicy roasted carrots with tahini and pomegranate are a perfect combination of heat, sweetness, and freshness. The smoky spice rub brings out the natural sweetness of the carrots, while the creamy tahini adds a rich texture. The pomegranate seeds not only add a pop of color but also provide a tart contrast that brightens up the dish. This dish is perfect for those looking to bring a little excitement and flavor to their New Year’s meal with minimal effort. It’s a beautiful and flavorful addition to any holiday spread, sure to delight all palates.

Saffron and Pistachio Rice Pilaf

This saffron and pistachio rice pilaf is a luxurious and fragrant side dish that will transport your taste buds to another level. The earthy, nutty flavor of the pistachios pairs beautifully with the floral notes of saffron, making this rice pilaf the perfect accompaniment to your New Year’s meal. Whether served with roasted meats or as a stand-alone vegetarian dish, this pilaf is an elegant and flavorful addition to any celebration. The delicate yellow color of the saffron rice is also visually stunning, adding a festive touch to your table.

Ingredients:

• 1 1/2 cups basmati rice
• 2 tablespoons butter or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon saffron threads
• 1/2 cup hot water
• 2 cups vegetable broth or water
• Salt to taste
• 1/4 cup pistachios, roughly chopped
• Fresh cilantro for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. In a small bowl, steep the saffron threads in the hot water for 5-10 minutes to release their color and flavor.
3. In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the rice and cook for 1-2 minutes, until the rice is lightly toasted.
5. Add the saffron-infused water, vegetable broth (or water), and salt to the pot. Bring to a boil, then reduce the heat to low. Cover and cook for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed.
6. Remove from heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork.
7. Stir in the chopped pistachios and garnish with fresh cilantro before serving.

This saffron and pistachio rice pilaf is a luxurious and flavorful side dish that combines the delicate floral notes of saffron with the rich, nutty crunch of pistachios. The golden hue of the rice makes it visually appealing, while the tender grains soak up the aromatic flavors. This dish works wonderfully with a wide range of main courses, especially roasted meats or rich stews. It’s the perfect dish for a festive occasion like New Year’s, offering both elegance and comfort in each bite.

Note: More recipes are coming soon!