25+ Cozy and Delicious Holiday Lunch Recipes for Your Gatherings

The holiday season is the perfect time to gather with loved ones, share festive meals, and create lasting memories.

While holiday dinners often steal the spotlight, holiday lunches can be just as special, offering a chance for more relaxed, yet equally delicious gatherings.

Whether you’re hosting a cozy lunch with close friends or preparing a spread for a family gathering, a variety of mouth-watering recipes can elevate the experience.

From savory comfort foods to vibrant plant-based dishes, there’s a holiday lunch recipe to satisfy every palate.

In this blog article, we’ve compiled over 25 holiday lunch recipes that are not only festive but also easy to prepare.

These dishes include crowd-pleasers like hearty soups, savory bakes, and light salads, ensuring there’s something for everyone.

Whether you’re looking for quick prep ideas, make-ahead meals, or show-stopping dishes that will impress, these recipes will help you create a memorable holiday lunch.

25+ Cozy and Delicious Holiday Lunch Recipes for Your Gatherings

A well-planned holiday lunch can bring joy to the season by providing nourishing and flavorful dishes that make time spent with friends and family even more special.

From cozy soups to savory casseroles, these 25+ holiday lunch recipes offer a wide range of options to suit all tastes.

Whether you’re catering to vegetarians, those with dietary restrictions, or simply looking for something new to try, you’ll find something here to make your holiday lunch unforgettable.

So, put on your apron, get into the holiday spirit, and enjoy preparing these delightful recipes that are sure to bring smiles to your loved ones’ faces.

Christmas Ham and Swiss Sliders

These ham and Swiss sliders are a festive and easy-to-make lunch option that is perfect for holiday gatherings. The combination of savory ham, melted Swiss cheese, and a buttery, slightly tangy glaze on soft dinner rolls makes these sliders irresistible. Perfect for a family lunch or holiday buffet, these sliders can be prepared in advance and baked just before serving, offering convenience and flavor.

Ingredients:

• 12 soft dinner rolls
• 1 lb deli-sliced ham
• 12 slices Swiss cheese
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1/4 cup butter, melted
• 1 tbsp Worcestershire sauce
• 1 tsp poppy seeds
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Slice the dinner rolls in half horizontally, keeping them intact as a full set of rolls. Place the bottom halves in a greased 9×13-inch baking dish.
3. Layer the ham and Swiss cheese on top of the rolls. Place the top halves of the rolls on top of the cheese and ham.
4. In a small bowl, mix together mayonnaise, Dijon mustard, melted butter, Worcestershire sauce, poppy seeds, garlic powder, onion powder, salt, and pepper.
5. Pour the mustard glaze over the rolls, making sure they are evenly coated.
6. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 5-10 minutes, until the tops are golden brown and the cheese is melted.
7. Serve immediately, or allow the sliders to cool slightly before serving.

These Christmas Ham and Swiss Sliders are a crowd-pleaser that brings warmth and comfort to your holiday lunch table. The savory ham, creamy cheese, and tangy mustard glaze combine for a flavor explosion, while the soft rolls make each bite melt in your mouth. The beauty of this recipe is its simplicity—assemble ahead of time and bake right before your guests arrive, making it the perfect solution for busy holiday schedules.

Festive Turkey Cranberry Brie Sandwiches

These turkey cranberry Brie sandwiches are the ultimate way to repurpose leftover holiday turkey, turning it into a gourmet sandwich with a combination of tart cranberry sauce and creamy Brie. The rich flavors of turkey, melted Brie, and cranberry are elevated with the freshness of arugula and the crunch of toasted bread. Perfect for a holiday lunch, these sandwiches are sure to impress your guests.

Ingredients:

• 8 slices whole grain or sourdough bread
• 1 lb cooked turkey breast, sliced
• 4 oz Brie cheese, sliced
• 1/4 cup cranberry sauce
• 1/2 cup fresh arugula
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp butter, softened

Instructions:

1. Spread mayonnaise on one side of each slice of bread, then spread Dijon mustard on the other side.
2. On four slices of bread, layer the turkey slices, Brie cheese, and cranberry sauce. Add a small handful of fresh arugula.
3. Top each sandwich with the remaining slices of bread.
4. Heat a skillet or griddle over medium heat. Butter the outside of each sandwich and grill until golden brown and the cheese is melted, about 4-5 minutes per side.
5. Slice and serve warm.

These Festive Turkey Cranberry Brie Sandwiches are the perfect balance of savory, sweet, and creamy. The Thanksgiving turkey shines in this dish, complemented by the tangy cranberry sauce and decadent Brie. The toasted bread provides just the right amount of crunch to contrast the rich fillings, making each bite a treat. Whether you’re enjoying leftovers or simply want a holiday-inspired lunch, this sandwich will become a seasonal favorite.

Holiday Stuffed Sweet Potato Boats

These stuffed sweet potato boats are a healthy and satisfying holiday lunch option that combines the natural sweetness of roasted sweet potatoes with savory fillings. Packed with flavors like black beans, corn, and avocado, these boats are as nutritious as they are delicious. This recipe is versatile, offering options for both vegetarians and meat lovers. Perfect for a cozy holiday meal, these boats can be served as a main or side dish.

Ingredients:

• 4 large sweet potatoes
• 1 cup cooked black beans
• 1 cup corn kernels (fresh or frozen)
• 1 ripe avocado, diced
• 1/2 cup Greek yogurt
• 1 tbsp lime juice
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup cilantro, chopped
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pierce each sweet potato with a fork and drizzle with olive oil. Place them on a baking sheet and roast for 40-50 minutes, or until tender.
3. While the sweet potatoes are roasting, mix together black beans, corn, cumin, chili powder, and a pinch of salt and pepper in a bowl.
4. Once the sweet potatoes are done, let them cool slightly before slicing them in half lengthwise.
5. Scoop out a small portion of the flesh from each potato half to create a “boat” shape.
6. Fill each sweet potato boat with the black bean and corn mixture.
7. Top with a dollop of Greek yogurt, diced avocado, a squeeze of lime juice, and a sprinkle of cilantro.
8. Serve warm, garnished with additional cilantro if desired.

Holiday Stuffed Sweet Potato Boats offer a wholesome and festive lunch that brings a burst of flavor to your holiday table. The naturally sweet and tender roasted sweet potatoes provide a perfect base for the savory, spiced filling. Topped with creamy Greek yogurt and fresh avocado, this dish is both satisfying and nutrient-packed. It’s the perfect choice for those looking for a deliciously unique way to enjoy sweet potatoes during the holiday season.

Cranberry Pecan Chicken Salad Sandwiches

Cranberry Pecan Chicken Salad Sandwiches are a delightful and fresh holiday lunch option that combines the creamy richness of chicken salad with the sweet crunch of cranberries and pecans. The perfect balance of flavors makes this sandwich a holiday favorite, and it’s great for using up leftover turkey as well. With a light yet satisfying filling, these sandwiches are perfect for a festive luncheon or casual holiday gathering.

Ingredients:

• 3 cups cooked chicken breast, diced
• 1/2 cup dried cranberries
• 1/3 cup toasted pecans, chopped
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 8 slices whole-grain bread or croissants
• Fresh lettuce leaves (optional)

Instructions:

1. In a large mixing bowl, combine the diced chicken, cranberries, and toasted pecans.
2. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, salt, and pepper.
3. Pour the dressing over the chicken mixture and stir until everything is well coated.
4. Stir in the fresh parsley for added flavor and color.
5. Toast the bread slices if desired.
6. Assemble the sandwiches by spreading the chicken salad mixture on one slice of bread. Top with a lettuce leaf, if using, and place the second slice of bread on top.
7. Serve immediately, or store in the refrigerator until ready to serve.

These Cranberry Pecan Chicken Salad Sandwiches are a perfect blend of sweetness, crunch, and creamy goodness. The dried cranberries add a tart sweetness, while the toasted pecans bring a warm, nutty flavor that complements the chicken perfectly. This sandwich makes an excellent holiday lunch option that can be easily prepared ahead of time, leaving you more time to enjoy the festivities with family and friends.

Baked Brie with Cranberry Sauce and Walnuts

Baked Brie with Cranberry Sauce and Walnuts is an indulgent, festive dish that will be the star of any holiday lunch. The combination of warm, gooey Brie cheese with tart cranberry sauce and crunchy walnuts creates a mouthwatering appetizer or main course. Whether served as a shareable starter or paired with a light salad, this elegant dish will impress guests and elevate your holiday meal.

Ingredients:

• 1 wheel of Brie cheese (about 8 oz)
• 1/2 cup cranberry sauce (store-bought or homemade)
• 1/4 cup chopped walnuts, toasted
• 1 tbsp honey
• Fresh thyme sprigs for garnish (optional)
• 1 baguette or crackers for serving

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Place the Brie wheel on a parchment-lined baking sheet or a small baking dish.
3. Spoon the cranberry sauce over the top of the Brie.
4. Sprinkle the toasted walnuts evenly over the cranberry sauce.
5. Drizzle honey over the top for added sweetness and flavor.
6. Bake in the oven for 15-20 minutes, or until the Brie is soft and melty inside.
7. Remove from the oven and let cool for a few minutes. Garnish with fresh thyme sprigs if desired.
8. Serve with slices of baguette or crackers for dipping.

Baked Brie with Cranberry Sauce and Walnuts is a perfect holiday lunch dish, offering a rich and decadent experience. The creamy Brie contrasts beautifully with the tangy cranberry sauce, while the walnuts add a satisfying crunch. The drizzle of honey brings all the flavors together, creating an irresistible combination. Whether served as an appetizer or a light lunch, this dish will quickly become a holiday favorite that your guests will rave about.

Roasted Vegetable and Goat Cheese Tart

This Roasted Vegetable and Goat Cheese Tart is a savory and flavorful holiday lunch option that’s both comforting and elegant. With roasted vegetables like bell peppers, zucchini, and eggplant, combined with tangy goat cheese and a buttery pastry crust, this tart makes a perfect centerpiece for a holiday lunch. It’s not only a beautiful dish but also a delicious way to incorporate seasonal produce into your meal.

Ingredients:

• 1 pre-made puff pastry sheet
• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1 small eggplant, sliced
• 1/4 cup olive oil
• Salt and pepper to taste
• 4 oz goat cheese, crumbled
• 1 tbsp fresh thyme leaves
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the sliced zucchini, bell pepper, and eggplant on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized.
3. While the vegetables are roasting, roll out the puff pastry on a lightly floured surface to fit into a tart pan or a baking sheet.
4. Bake the pastry for 12-15 minutes, or until golden and puffed.
5. Once the pastry is done, remove it from the oven and allow it to cool slightly.
6. Layer the roasted vegetables on top of the baked pastry, and crumble the goat cheese over the top.
7. Drizzle with balsamic vinegar and honey.
8. Return the tart to the oven and bake for an additional 5-7 minutes to allow the goat cheese to soften and melt slightly.
9. Garnish with fresh basil and thyme leaves before serving.

The Roasted Vegetable and Goat Cheese Tart is an exquisite and hearty addition to any holiday lunch. The roasted vegetables add a rich depth of flavor, while the tangy goat cheese offers a creamy contrast that perfectly complements the flaky pastry. The touch of balsamic vinegar and honey elevates the overall flavor profile, adding both sweetness and tang. This tart is not only a stunning dish but also a wholesome and satisfying option for your holiday spread.

Holiday Spinach and Artichoke Dip Stuffed Mushrooms

These Spinach and Artichoke Dip Stuffed Mushrooms are a savory, bite-sized treat perfect for holiday lunches or appetizers. They combine the classic flavors of a creamy spinach and artichoke dip with tender mushroom caps, creating a rich, indulgent dish that’s full of flavor. These stuffed mushrooms can be made ahead of time and popped into the oven just before serving, making them an ideal choice for stress-free holiday entertaining.

Ingredients:

• 12 large white mushrooms, stems removed and cleaned
• 1 cup fresh spinach, chopped
• 1/2 cup artichoke hearts, drained and chopped
• 1/4 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup mozzarella cheese, shredded
• 2 tbsp garlic, minced
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat and sauté the garlic for about 1 minute, until fragrant. Add the spinach and cook until wilted, about 2-3 minutes.
3. Stir in the chopped artichokes, cream cheese, sour cream, Parmesan, and mozzarella cheese. Cook for another 3-4 minutes, until the mixture is creamy and well-combined. Season with salt and pepper.
4. Spoon the spinach and artichoke mixture into the mushroom caps, packing them slightly.
5. Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
6. Garnish with fresh parsley and serve warm.

These Spinach and Artichoke Dip Stuffed Mushrooms are a delicious and visually appealing way to enjoy the classic flavors of spinach artichoke dip in a lighter, bite-sized format. The tender mushrooms perfectly hold the creamy, cheesy filling, making each bite a satisfying blend of savory and creamy textures. These stuffed mushrooms are a hit at holiday lunches, offering a crowd-pleasing dish that can be prepared in advance and baked just before serving.

Roasted Sweet Potato and Quinoa Salad

This Roasted Sweet Potato and Quinoa Salad is a vibrant, nutrient-packed holiday lunch option that combines the earthy flavors of roasted sweet potatoes with the protein-rich quinoa and a fresh mix of greens. Topped with a tangy lemon vinaigrette and toasted pumpkin seeds, this salad is both satisfying and refreshing. It’s a fantastic way to include more vegetables in your holiday spread while still serving something that’s both hearty and flavorful.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup quinoa, rinsed
• 2 cups baby spinach
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pumpkin seeds
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

For the Lemon Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and golden.
3. While the sweet potatoes are roasting, cook the quinoa according to package instructions and set aside to cool.
4. In a small bowl, whisk together the ingredients for the lemon vinaigrette: olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
5. In a large salad bowl, combine the cooked quinoa, roasted sweet potatoes, spinach, pomegranate seeds, and parsley.
6. Drizzle the lemon vinaigrette over the salad and toss gently to combine.
7. Top with crumbled feta cheese and toasted pumpkin seeds just before serving.

This Roasted Sweet Potato and Quinoa Salad is a beautiful and hearty dish that balances sweetness, earthiness, and freshness. The roasted sweet potatoes bring a comforting depth of flavor, while the quinoa adds a satisfying protein punch. The pomegranate seeds and pumpkin seeds introduce a lovely crunch, and the feta cheese adds a creamy, salty contrast. This salad is not only perfect for holiday lunches but also a great option for a light, nutritious meal during the busy holiday season.

Holiday Shrimp and Avocado Salad

The Holiday Shrimp and Avocado Salad is a refreshing, light lunch option that is both festive and full of flavor. With succulent shrimp, creamy avocado, and a citrusy dressing, this salad is perfect for those who want something light but still indulgent. It combines the flavors of the sea with fresh vegetables and a zesty vinaigrette, making it an elegant and healthy choice for any holiday gathering.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 avocados, diced
• 2 cups mixed greens (arugula, spinach, etc.)
• 1/2 red onion, thinly sliced
• 1/2 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste

For the Citrus Dressing:

• 3 tbsp fresh orange juice
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp honey
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper and sauté for 2-3 minutes per side, until pink and cooked through.
2. While the shrimp are cooking, prepare the citrus dressing by whisking together the orange juice, lime juice, olive oil, honey, Dijon mustard, salt, and pepper in a small bowl.
3. In a large salad bowl, combine the mixed greens, avocado, red onion, cucumber, and cherry tomatoes.
4. Add the cooked shrimp to the salad, then drizzle with the citrus dressing and toss gently to combine.
5. Serve immediately for a refreshing and light holiday lunch.

The Holiday Shrimp and Avocado Salad is a bright, flavorful dish that brings a touch of elegance to any holiday table. The shrimp adds a savory depth, while the creamy avocado balances the freshness of the vegetables. The citrus dressing ties everything together with a zesty kick, making this salad a perfect option for a light yet satisfying holiday lunch. It’s a refreshing change from heavier holiday dishes and offers a healthy, indulgent alternative.

Holiday Cranberry Pecan Chicken Salad

The Holiday Cranberry Pecan Chicken Salad is a festive, flavorful dish perfect for holiday lunches. Packed with tender chicken, sweet cranberries, and crunchy pecans, this salad offers a delightful combination of textures and tastes. The creamy dressing adds a rich, tangy note that ties all the ingredients together. This dish is not only delicious but also quick and easy to prepare, making it a great choice for a stress-free holiday meal.

Ingredients:

• 2 cups cooked chicken breast, shredded or diced
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, chopped
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 2 cups mixed greens (arugula, spinach, or romaine)
• 1/4 cup crumbled feta cheese (optional)

For the Dressing:

• 1/2 cup mayonnaise
• 2 tbsp Greek yogurt
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the shredded chicken, cranberries, toasted pecans, celery, red onion, and mixed greens.
2. In a separate small bowl, whisk together the dressing ingredients: mayonnaise, Greek yogurt, honey, Dijon mustard, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the chicken mixture and toss gently to coat evenly.
4. Optionally, sprinkle crumbled feta cheese on top and serve chilled.

This Holiday Cranberry Pecan Chicken Salad is a perfect balance of sweet, savory, and crunchy. The chicken offers a lean protein base, while the dried cranberries and pecans provide bursts of sweetness and nuttiness. The creamy dressing brings all the elements together, creating a dish that is both satisfying and refreshing. This salad makes for an easy yet elegant holiday lunch, offering both flavor and nutrition in every bite.

Holiday Roasted Beet and Goat Cheese Salad

The Holiday Roasted Beet and Goat Cheese Salad is a beautifully vibrant dish that’s perfect for a festive holiday lunch. The earthy flavor of roasted beets pairs perfectly with the creamy, tangy goat cheese, while candied walnuts and arugula add texture and a burst of freshness. Topped with a balsamic glaze, this salad is a showstopper that can easily become the star of any holiday meal.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1/2 cup goat cheese, crumbled
• 1/4 cup candied walnuts
• 1/4 cup pomegranate seeds (optional)

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 2 tbsp honey

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the beet wedges with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast the beets for 30-35 minutes, or until tender.
3. While the beets are roasting, prepare the balsamic glaze by simmering the balsamic vinegar and honey in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until it has thickened to a syrupy consistency.
4. Once the beets are roasted, let them cool slightly. In a large salad bowl, combine the arugula, roasted beets, goat cheese, candied walnuts, and pomegranate seeds.
5. Drizzle the balsamic glaze over the salad just before serving.

This Roasted Beet and Goat Cheese Salad is a perfect dish for holiday lunches, offering both striking visual appeal and delicious flavors. The sweetness of the roasted beets contrasts beautifully with the tangy goat cheese and the richness of the candied walnuts. The balsamic glaze enhances the natural flavors of the ingredients, adding a touch of sophistication. This salad is not only a feast for the eyes but also a memorable, flavorful addition to any holiday spread.

Holiday Turkey and Cranberry Sliders

Holiday Turkey and Cranberry Sliders are the perfect finger food for a festive lunch. These mini sandwiches are filled with tender slices of turkey, tangy cranberry sauce, and a hint of cream cheese, all nestled in soft, buttery slider buns. They make a great addition to a holiday buffet, offering a delicious combination of savory and sweet flavors in a compact and easy-to-serve format.

Ingredients:

• 12 slider buns
• 2 cups cooked turkey breast, sliced
• 1/2 cup cranberry sauce (homemade or store-bought)
• 1/4 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix together the cream cheese, mayonnaise, Dijon mustard, salt, and pepper until smooth.
3. Slice the slider buns in half and spread the cream cheese mixture evenly on both halves.
4. Layer the bottom half of each bun with sliced turkey and a spoonful of cranberry sauce.
5. Place the top half of the buns on top and arrange the sliders in a baking dish.
6. Cover the dish with aluminum foil and bake for 10-12 minutes, or until heated through.
7. Optionally, garnish with fresh parsley before serving.

These Holiday Turkey and Cranberry Sliders are a delightful and easy way to enjoy the flavors of Thanksgiving in a portable, bite-sized form. The creamy dressing perfectly complements the savory turkey and sweet cranberry sauce, creating a balanced and satisfying sandwich. Whether you’re hosting a holiday lunch or simply looking for an easy yet delicious meal, these sliders will be a hit with your guests and offer a fun twist on traditional holiday fare.

Holiday Butternut Squash and Kale Soup

This rich and creamy Holiday Butternut Squash and Kale Soup is a comforting dish perfect for the holiday season. The natural sweetness of roasted butternut squash blends beautifully with the earthy flavor of kale, creating a satisfying balance. A touch of coconut milk gives the soup a velvety texture, while a sprinkle of nutmeg adds a hint of warmth. This soup is easy to prepare, making it a great choice for a festive lunch or as a starter for a larger holiday meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1/2 cup coconut milk
• 1/2 tsp ground nutmeg
• 1 tbsp fresh thyme leaves (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes, or until soft and golden brown.
3. In a large pot, sauté the onion and garlic over medium heat for 5-7 minutes until softened.
4. Add the roasted butternut squash and vegetable broth to the pot and bring to a simmer.
5. Cook for 10-15 minutes to allow the flavors to meld together.
6. Use an immersion blender to purée the soup until smooth (or blend in batches in a regular blender).
7. Stir in the kale, coconut milk, nutmeg, and thyme, and cook for another 5 minutes, until the kale is tender.
8. Taste and adjust the seasoning with additional salt, pepper, or nutmeg as needed.

This Holiday Butternut Squash and Kale Soup is both nourishing and full of holiday flavors. The creamy texture from the coconut milk pairs perfectly with the sweetness of the roasted squash, while the kale adds a lovely touch of greenery and texture. This soup is a perfect way to warm up during the cold holiday season and offers a festive start to any holiday lunch or dinner. It’s healthy, hearty, and sure to be a crowd-pleaser at your holiday gathering.

Holiday Ham and Cheese Croissant Bake

The Holiday Ham and Cheese Croissant Bake is a deliciously indulgent dish that’s perfect for holiday lunches or brunches. Using buttery croissants as the base, this dish is layered with savory ham, gooey cheese, and a creamy mustard sauce. It’s baked to perfection, resulting in a golden-brown, cheesy delight that’s sure to be a crowd favorite. Easy to prepare in advance, this bake is ideal for those busy holiday mornings.

Ingredients:

• 6 large croissants, cut in half
• 2 cups cooked ham, sliced
• 1 1/2 cups shredded Swiss cheese
• 1/2 cup shredded cheddar cheese
• 4 large eggs
• 1 cup milk
• 1/4 cup Dijon mustard
• 1 tbsp honey
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish and arrange the bottom halves of the croissants in the dish.
3. Layer the sliced ham and shredded cheese on top of the croissants.
4. Place the top halves of the croissants on the ham and cheese layers.
5. In a mixing bowl, whisk together the eggs, milk, Dijon mustard, honey, garlic powder, salt, and pepper until well combined.
6. Pour the egg mixture evenly over the croissants, pressing gently to ensure the croissants absorb the liquid.
7. Cover with foil and bake for 25-30 minutes, then remove the foil and bake for another 10 minutes, until golden and bubbly.
8. Let the bake rest for 5-10 minutes before serving.

The Holiday Ham and Cheese Croissant Bake is a perfect combination of indulgent flavors and ease of preparation. The buttery croissants soak up the creamy egg mixture, resulting in a fluffy, savory breakfast or lunch dish. The ham and cheese offer comforting, familiar flavors, while the Dijon mustard adds a hint of tanginess that elevates the dish. This bake is ideal for feeding a crowd, making it a standout choice for any holiday gathering.

Holiday Sweet Potato and Black Bean Tacos

These Holiday Sweet Potato and Black Bean Tacos are a delicious and festive vegetarian option for holiday lunches. The roasted sweet potatoes provide a naturally sweet and savory base, while the black beans add protein and a hearty texture. Topped with a zesty lime crema, fresh cilantro, and crumbled feta cheese, these tacos offer a fresh, vibrant alternative to traditional holiday fare.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• 8 small corn or flour tortillas
• 1/4 cup crumbled feta cheese
• Fresh cilantro for garnish

For the Lime Crema:

• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat. Stir in the cumin and chili powder and cook for 5-7 minutes, until heated through.
4. To make the lime crema, combine sour cream, lime juice, garlic powder, salt, and pepper in a small bowl and whisk until smooth.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. To assemble the tacos, layer roasted sweet potatoes, black beans, and crumbled feta on each tortilla. Drizzle with lime crema and garnish with fresh cilantro.
7. Serve immediately.

These Holiday Sweet Potato and Black Bean Tacos are a vibrant and satisfying lunch option that’s perfect for the holiday season. The roasted sweet potatoes offer a warm sweetness, while the black beans add a hearty, earthy flavor. The lime crema brings a zesty, refreshing contrast, and the feta adds a touch of creaminess. These tacos are an excellent choice for a light yet flavorful meal that is both festive and nourishing. Whether you’re hosting a vegetarian holiday gathering or simply looking for a healthy holiday meal, these tacos are a delicious and colorful addition to your menu.

Note: More recipes are coming soon!