25+ Festive New Year’s Entrée Recipes to Start the New Year

As the calendar turns and we usher in a brand new year, it’s time to celebrate with delicious food and good company.

New Year’s gatherings are all about indulgence and festivity, making them the perfect occasion to showcase an array of mouthwatering entrées.

Whether you’re hosting a grand dinner party or enjoying a cozy night in with family, these 25+ New Year’s entrée recipes will help you set the tone for a year filled with culinary adventures and delightful flavors.

From succulent meats and vibrant vegetarian dishes to global cuisines that tantalize the taste buds, this collection has something for everyone.

So, gather your loved ones, raise a toast to new beginnings, and let these recipes inspire your New Year’s feast!

25+ Festive New Year’s Entrée Recipes to Start the New Year

As you plan your New Year’s celebration, remember that the heart of any gathering lies in the food shared around the table.

These 25+ New Year’s entrée recipes not only offer a diverse range of flavors and ingredients but also allow you to express your creativity and passion for cooking.

Whether you opt for a traditional dish that evokes nostalgia or a contemporary recipe that pushes culinary boundaries, your choices will leave a lasting impression on your guests.

Embrace the joy of cooking and the warmth of togetherness this New Year, and let these dishes be the centerpiece of your festivities.

Here’s to a year filled with delicious moments and cherished memories!

Spiced Cranberry and Orange Glazed Duck Breast

This Spiced Cranberry and Orange Glazed Duck Breast is an elegant and flavorful main course that will wow your New Year’s guests. Duck breast, with its rich flavor and crispy skin, pairs perfectly with a tart cranberry and orange glaze that adds a refreshing twist. The aromatic spices elevate the dish, making it a sophisticated choice for ringing in the new year with indulgence and style.

Ingredients

• 4 duck breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 cup fresh cranberries
• 1/2 cup orange juice
• Zest of 1 orange
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• Fresh rosemary sprigs, for garnish

Instructions

1. Prepare the Duck Breasts: Score the skin of each duck breast in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper.
2. Cook the Duck: In a cold, dry skillet, place duck breasts skin-side down. Cook over medium heat for 8–10 minutes until the skin is golden brown and crispy. Flip and cook for another 3–4 minutes for medium-rare. Remove from the skillet and let rest.
3. Make the Glaze: In a small saucepan, combine cranberries, orange juice, honey, balsamic vinegar, cinnamon, and cloves. Simmer over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.
4. Glaze the Duck: Spoon the cranberry-orange glaze over the duck breasts, coating each piece generously.
5. Serve: Slice each duck breast and garnish with rosemary sprigs. Serve warm.

The bold flavors of this Spiced Cranberry and Orange Glazed Duck Breast make it an impressive centerpiece for a New Year’s dinner. The dish combines savory and sweet elements with a touch of holiday spice, creating a truly festive culinary experience. Serve it with a side of roasted vegetables or creamy mashed potatoes for a complete meal your guests will talk about all year.

Lobster Risotto with Champagne Cream Sauce

Lobster Risotto with Champagne Cream Sauce is a luxurious entrée perfect for welcoming the new year. This dish combines tender lobster with creamy, Parmesan-rich risotto, and finishes with a decadent champagne-infused sauce that celebrates the essence of New Year’s festivities. It’s a meal that feels like a treat, with each bite reflecting a sense of opulence that suits the occasion.

Ingredients

• 1 lb lobster meat, chopped (or 2 whole lobsters, cooked and shelled)
• 1 cup Arborio rice
• 1 small onion, finely chopped
• 3 cups chicken or vegetable broth
• 1/2 cup champagne or sparkling wine
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper, to taste
• Fresh chives, chopped, for garnish

Instructions

1. Prepare the Risotto: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Cook the Rice: Add the Arborio rice to the skillet and cook for 2 minutes, stirring frequently. Gradually add broth, one ladle at a time, allowing the liquid to be absorbed before adding more. Continue until the rice is tender, about 20 minutes.
3. Make the Champagne Cream Sauce: In a small saucepan, bring champagne and heavy cream to a simmer. Reduce by half, then whisk in the remaining butter and Parmesan cheese. Season with salt and pepper.
4. Add the Lobster: Gently fold the lobster meat into the risotto, heating it through.
5. Serve: Spoon the risotto onto plates and drizzle with the champagne cream sauce. Garnish with chives and serve immediately.

This Lobster Risotto with Champagne Cream Sauce is an indulgent way to celebrate the New Year. The creamy texture, paired with the rich lobster and hint of champagne, gives a luxurious touch to your meal. This entrée embodies elegance, making it a dish your guests won’t forget and a fitting prelude to a night of celebrations.

Prosciutto-Wrapped Beef Tenderloin with Red Wine Reduction

Prosciutto-Wrapped Beef Tenderloin with Red Wine Reduction is a show-stopping entrée that will elevate any New Year’s table. Beef tenderloin, known for its tenderness, is wrapped in savory prosciutto and roasted to perfection. The red wine reduction adds depth and a velvety richness, making this dish a fantastic choice for a celebration. This recipe is sure to leave a lasting impression as you toast to new beginnings.

Ingredients

• 2 lb beef tenderloin
• 6 slices prosciutto
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup red wine
• 1 cup beef broth
• 1 tablespoon balsamic vinegar
• 2 tablespoons unsalted butter
• Fresh thyme sprigs, for garnish

Instructions

1. Preheat the Oven: Preheat oven to 400°F (200°C).
2. Wrap the Beef: Season the beef tenderloin with salt and pepper. Wrap the prosciutto slices around the tenderloin, securing with toothpicks if necessary.
3. Sear the Tenderloin: In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 5 minutes.
4. Roast the Beef: Transfer the skillet to the oven and roast for 15–20 minutes, until the beef reaches desired doneness (medium-rare: 135°F). Remove from the oven and let rest.
5. Make the Red Wine Reduction: In the same skillet, add red wine, beef broth, and balsamic vinegar. Simmer until the mixture reduces by half. Whisk in the butter for a glossy finish.
6. Serve: Slice the tenderloin, spoon the red wine reduction over the top, and garnish with thyme sprigs.

The Prosciutto-Wrapped Beef Tenderloin with Red Wine Reduction is a grand entrée to mark the New Year in style. The tender beef, wrapped in crispy prosciutto, combined with the richness of the red wine reduction, creates a memorable dining experience. This elegant dish is a wonderful way to welcome the year ahead with a sense of luxury and celebration.

Honey-Mustard Glazed Rack of Lamb with Herb Crust

This Honey-Mustard Glazed Rack of Lamb with Herb Crust is a luxurious and flavorful entrée that’s perfect for a New Year’s feast. The lamb is coated with a mixture of honey and mustard, then encrusted with fresh herbs and breadcrumbs for a beautiful golden crust. The result is a tender, juicy lamb that’s packed with flavor and makes a stunning centerpiece for your table.

Ingredients

• 2 racks of lamb (about 8 ribs each)
• Salt and pepper, to taste
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 cup fresh breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh rosemary, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced

Instructions

1. Preheat the Oven: Preheat oven to 400°F (200°C).
2. Prepare the Lamb: Season the lamb racks with salt and pepper. In a small bowl, mix Dijon mustard and honey, and brush it over the lamb.
3. Make the Herb Crust: In another bowl, combine breadcrumbs, parsley, rosemary, olive oil, and garlic. Press this mixture onto the mustard-coated lamb to form a crust.
4. Roast the Lamb: Place the lamb racks on a baking sheet and roast for 20–25 minutes, or until the internal temperature reaches 130°F for medium-rare. Let the lamb rest for 10 minutes before slicing.
5. Serve: Slice between the ribs to separate each chop. Arrange on a platter and serve warm.

This Honey-Mustard Glazed Rack of Lamb with Herb Crust is a sophisticated dish that’s perfect for ringing in the New Year with elegance. The herb crust adds texture and flavor to the succulent lamb, making every bite memorable. Pair it with roasted potatoes or a winter vegetable medley for a truly festive meal that sets the tone for an exceptional year ahead.

Stuffed Pork Loin with Apple and Sage

Stuffed Pork Loin with Apple and Sage is a delicious and hearty entrée that brings warmth and comfort to your New Year’s table. The pork loin is stuffed with a flavorful mixture of apples, onions, sage, and breadcrumbs, creating a tender and juicy roast that’s bursting with flavors of the season. This dish is a crowd-pleaser and offers a festive yet comforting addition to any celebration.

Ingredients

• 1 (3–4 lb) boneless pork loin
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 apple, diced
• 1 small onion, diced
• 1/2 cup breadcrumbs
• 2 tablespoons fresh sage, chopped
• 1/2 cup chicken broth
• 2 tablespoons butter, melted

Instructions

1. Preheat the Oven: Preheat oven to 375°F (190°C).
2. Prepare the Filling: In a skillet, heat olive oil over medium heat. Add the apple and onion, cooking until softened, about 5 minutes. Remove from heat and stir in breadcrumbs, sage, and chicken broth. Season with salt and pepper.
3. Stuff the Pork Loin: Slice the pork loin lengthwise down the center without cutting all the way through, creating a “butterfly.” Spread the filling inside, then fold the loin back over and secure with kitchen twine.
4. Roast the Pork Loin: Place the pork in a roasting pan, brush with melted butter, and season with salt and pepper. Roast for 1–1.5 hours, until the internal temperature reaches 145°F. Let rest before slicing.
5. Serve: Slice the pork loin and arrange on a platter, garnished with fresh herbs if desired.

This Stuffed Pork Loin with Apple and Sage is a festive and flavorful entrée that combines the savory and sweet notes of apple and sage. The stuffing keeps the pork juicy and tender, making it a perfect main dish to celebrate the New Year. This cozy yet refined meal is sure to be a favorite among family and friends as you gather to toast the new year.

Seafood Paella with Saffron and Chorizo

Seafood Paella with Saffron and Chorizo is a vibrant and flavorful dish that’s perfect for a New Year’s celebration. This Spanish-inspired entrée is loaded with fresh seafood, smoky chorizo, and colorful vegetables, all cooked together with aromatic saffron-infused rice. This dish brings a sense of festivity and flair to your table, capturing the joy and vibrancy of the new year.

Ingredients

• 1/4 cup olive oil
• 1 onion, chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1/2 lb chorizo, sliced
• 1 1/2 cups Arborio or paella rice
• 4 cups chicken or seafood broth
• 1/2 teaspoon saffron threads
• 1 cup diced tomatoes
• 1/2 lb mussels, cleaned
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb squid rings
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

1. Prepare the Saffron Broth: Warm the broth in a saucepan and add the saffron threads, allowing them to infuse for 5 minutes.
2. Cook the Base: In a large paella pan or skillet, heat olive oil over medium heat. Add the onion, bell pepper, and garlic, cooking until softened. Add the chorizo and cook until lightly browned.
3. Add the Rice and Broth: Stir in the rice and diced tomatoes, then pour in the saffron-infused broth. Bring to a simmer, and cook without stirring for 15 minutes, allowing the rice to absorb the flavors.
4. Add the Seafood: Arrange the mussels, shrimp, and squid on top of the rice. Cover with foil and cook for 10 minutes, or until the seafood is fully cooked.
5. Serve: Garnish with fresh parsley and serve with lemon wedges on the side.

Seafood Paella with Saffron and Chorizo is a colorful and flavorful way to celebrate the New Year. This festive dish, full of aromatic spices and seafood, will bring a sense of warmth and joy to your table. The rich flavors and bright presentation make it perfect for a celebratory meal, inviting everyone to indulge and enjoy as you toast to the year ahead.

Beef Wellington with Mushroom Duxelles

Beef Wellington with Mushroom Duxelles is a classic and indulgent dish, perfect for a grand New Year’s Eve dinner. This dish features a juicy beef tenderloin wrapped in a rich mushroom duxelles, prosciutto, and flaky puff pastry, creating a tender, savory centerpiece. Each slice is a showstopper, making it a memorable and luxurious way to welcome the new year.

Ingredients

• 2 lb beef tenderloin
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/2 lb mushrooms, finely chopped
• 2 tablespoons butter
• 1 small shallot, minced
• 1 tablespoon fresh thyme, chopped
• 6–8 slices prosciutto
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the Oven: Preheat oven to 425°F (220°C).
2. Sear the Tenderloin: Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the tenderloin on all sides. Set aside to cool.
3. Prepare the Mushroom Duxelles: In the same skillet, melt butter and add mushrooms and shallots. Cook until the moisture evaporates, then stir in thyme and season with salt and pepper. Let cool.
4. Assemble the Wellington: Lay out the prosciutto slices, overlapping slightly. Spread the mushroom duxelles on top, then place the seared beef tenderloin in the center. Wrap the prosciutto around the beef.
5. Wrap with Puff Pastry: Roll out the puff pastry and wrap it around the beef. Brush with egg wash and cut a few slits on top for ventilation.
6. Bake: Place on a baking sheet and bake for 25–30 minutes, or until the pastry is golden brown. Let rest before slicing.
7. Serve: Slice and serve warm, with your favorite holiday sides.

This Beef Wellington with Mushroom Duxelles is a lavish dish that truly embodies celebration. The golden pastry, rich mushroom duxelles, and perfectly cooked beef make this a centerpiece that’s sure to wow your guests. Pair it with a glass of red wine to elevate the meal and ring in the new year with elegance and flavor.

Stuffed Lobster Tails with Garlic Herb Butter

Stuffed Lobster Tails with Garlic Herb Butter is an elegant seafood entrée that’s ideal for a sophisticated New Year’s dinner. Lobster tails are filled with a buttery breadcrumb mixture flavored with garlic, herbs, and lemon zest, then broiled to perfection. This luxurious dish brings a touch of coastal charm to your holiday table and is sure to make the evening unforgettable.

Ingredients

• 4 lobster tails
• 1/2 cup breadcrumbs
• 3 tablespoons melted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Zest of 1 lemon
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions

1. Preheat the Broiler: Set the oven to broil and position a rack about 6 inches from the heat source.
2. Prepare the Lobster Tails: Cut down the top of the lobster shells and carefully pull the meat up, resting it on the shell. Season with salt and pepper.
3. Make the Stuffing: In a bowl, combine breadcrumbs, melted butter, garlic, parsley, and lemon zest. Spoon the mixture over each lobster tail.
4. Broil: Place the lobster tails on a baking sheet and broil for 8–10 minutes, or until the lobster is opaque and the topping is golden brown.
5. Serve: Garnish with lemon wedges and serve immediately.

These Stuffed Lobster Tails with Garlic Herb Butter make for an impressive and indulgent main course to welcome the New Year. The rich garlic herb topping complements the tender lobster, creating a memorable and luxurious dining experience. Serve with a crisp white wine and raise a toast to new beginnings and cherished moments.

Wild Mushroom Risotto with Parmesan and Truffle Oil

Wild Mushroom Risotto with Parmesan and Truffle Oil is a creamy, decadent vegetarian entrée that’s perfect for an intimate New Year’s celebration. The earthy flavors of wild mushrooms and the luxurious aroma of truffle oil transform this classic Italian dish into a gourmet masterpiece. This creamy and flavorful risotto is a comforting yet elegant choice for marking the new year.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable or mushroom broth
• 1/4 cup white wine
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 lb mixed wild mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• 1 tablespoon truffle oil
• Fresh parsley, chopped, for garnish
• Salt and pepper, to taste

Instructions

1. Heat the Broth: In a saucepan, warm the broth and keep it at a low simmer.
2. Cook the Mushrooms: In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until they release their juices and begin to brown. Set aside.
3. Begin the Risotto: In the same skillet, add more oil if needed, and sauté the onion and garlic until softened. Add the rice and toast for 1–2 minutes.
4. Add Wine and Broth: Pour in the white wine and stir until absorbed. Begin adding the warm broth one ladleful at a time, stirring constantly, until each addition is absorbed.
5. Add Mushrooms and Finish: Stir in the cooked mushrooms and Parmesan cheese. Drizzle with truffle oil and season to taste with salt and pepper.
6. Serve: Garnish with fresh parsley and additional Parmesan if desired.

This Wild Mushroom Risotto with Parmesan and Truffle Oil is a flavorful and luxurious entrée, perfect for celebrating the New Year. Its creamy texture, earthy mushroom flavors, and delicate hint of truffle oil create a satisfying dish that feels truly special. Serve it with a glass of white wine and enjoy an elegant start to the new year.

Crown Roast of Pork with Apple-Cranberry Stuffing

A Crown Roast of Pork with Apple-Cranberry Stuffing is the ultimate showstopper for any New Year’s celebration. This impressive centerpiece consists of a beautifully presented crown of pork ribs filled with a sweet and savory stuffing made from apples, cranberries, and herbs. Not only is it visually stunning, but the combination of flavors makes it a truly memorable dish to welcome the new year.

Ingredients

• 1 crown roast of pork (about 8 ribs)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cups crusty bread, cubed
• 1 cup diced apples (preferably tart varieties)
• 1/2 cup dried cranberries
• 1/2 cup celery, diced
• 1 small onion, diced
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 cup chicken broth
• 1/4 cup pecans, chopped (optional)

Instructions

1. Preheat the Oven: Preheat the oven to 375°F (190°C).
2. Prepare the Pork: Season the crown roast with salt and pepper. Heat olive oil in a large skillet over medium heat, and sear the roast on all sides until golden brown.
3. Make the Stuffing: In the same skillet, add the onions and celery, cooking until softened. Stir in the bread cubes, apples, cranberries, sage, thyme, and chicken broth. Mix well and remove from heat.
4. Stuff the Roast: Carefully stuff the apple-cranberry mixture into the center of the crown roast. Tie kitchen twine around the base of the ribs to hold the shape if necessary.
5. Roast: Place the crown roast in a roasting pan and bake for about 1.5 hours, or until the internal temperature reaches 145°F. Baste occasionally with juices from the pan.
6. Serve: Let the roast rest for 10 minutes before slicing. Serve with the stuffing and any pan juices.

This Crown Roast of Pork with Apple-Cranberry Stuffing is a spectacular way to ring in the New Year. The succulent pork pairs perfectly with the sweet and tart stuffing, creating a delightful blend of flavors that your guests will rave about. As you carve into this impressive dish, you’ll create lasting memories, celebrating the end of one year and the hopeful beginnings of another.

Vegetable Lasagna with Spinach and Ricotta

Vegetable Lasagna with Spinach and Ricotta is a hearty and wholesome entrée that’s perfect for a New Year’s gathering, especially for those who prefer a meatless option. Layers of tender pasta, creamy ricotta, fresh spinach, and marinara sauce come together to create a comforting dish that’s as delicious as it is satisfying. This lasagna is a wonderful way to celebrate with vibrant flavors and nourishing ingredients.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 2 cups fresh spinach, chopped
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups marinara sauce
• 1 egg
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

1. Cook the Noodles: Boil the lasagna noodles according to package instructions. Drain and set aside.
2. Mix the Cheese Filling: In a bowl, combine ricotta cheese, spinach, egg, salt, and pepper. Mix well until smooth.
3. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a layer of marinara sauce at the bottom of a baking dish. Place three lasagna noodles on top, then spread half of the ricotta mixture over the noodles. Top with a layer of marinara sauce and a sprinkle of mozzarella cheese. Repeat the layers, finishing with a final layer of noodles topped with marinara sauce and mozzarella cheese.
4. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
5. Serve: Allow the lasagna to cool for a few minutes before slicing. Garnish with fresh basil before serving.

This Vegetable Lasagna with Spinach and Ricotta is a delicious and nourishing option for your New Year’s celebration. The layers of flavors and textures make it a satisfying main dish that everyone can enjoy, regardless of dietary preferences. Serve it alongside a fresh salad and a glass of red wine for a balanced and festive meal as you celebrate new beginnings.

Maple-Glazed Salmon with Lemon-Dill Sauce

Maple-Glazed Salmon with Lemon-Dill Sauce is a light and flavorful entrée that brings a refreshing touch to your New Year’s dinner. The salmon fillets are brushed with a sweet maple glaze and baked until perfectly tender, then drizzled with a creamy lemon-dill sauce for a burst of flavor. This elegant dish is not only delicious but also simple to prepare, allowing you to spend more time enjoying the company of your guests.

Ingredients

• 4 salmon fillets
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• Salt and pepper, to taste
• 1/2 cup Greek yogurt
• 1 tablespoon fresh dill, chopped
• Zest and juice of 1 lemon
• 1 clove garlic, minced

Instructions

1. Preheat the Oven: Preheat the oven to 400°F (200°C).
2. Prepare the Salmon: Line a baking sheet with parchment paper. Place the salmon fillets skin-side down on the sheet. Season with salt and pepper.
3. Make the Maple Glaze: In a small bowl, mix together maple syrup and soy sauce. Brush the mixture over the salmon fillets.
4. Bake: Bake the salmon for 12–15 minutes, or until it flakes easily with a fork.
5. Prepare the Lemon-Dill Sauce: In a separate bowl, combine Greek yogurt, dill, lemon zest, lemon juice, and garlic. Stir until smooth and season with salt and pepper.
6. Serve: Drizzle the lemon-dill sauce over the salmon and serve with your choice of side dishes, such as roasted vegetables or rice.

This Maple-Glazed Salmon with Lemon-Dill Sauce is a delightful and healthy entrée to celebrate the New Year. The sweet and savory glaze perfectly complements the rich flavor of the salmon, while the creamy lemon-dill sauce adds a refreshing twist. This dish is not only pleasing to the palate but also a beautiful addition to your holiday table, making it a perfect way to usher in a prosperous new year.

Stuffed Acorn Squash with Quinoa and Cranberries

Stuffed Acorn Squash with Quinoa and Cranberries is a beautiful, seasonal dish that captures the essence of winter flavors while offering a healthy, plant-based option for your New Year’s table. The sweet and nutty acorn squash is filled with a savory mixture of quinoa, dried cranberries, nuts, and spices, making it both nutritious and satisfying. This dish is not only visually stunning but also brings warmth and comfort to your holiday feast.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/2 cup dried cranberries
• 1/2 cup walnuts or pecans, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• Olive oil, for drizzling
• Fresh parsley, for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Brush the cut sides of the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 25–30 minutes, or until tender.
3. Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork.
4. Make the Filling: In a skillet, heat a drizzle of olive oil over medium heat. Sauté the onion and garlic until softened. Stir in the cooked quinoa, cranberries, nuts, cinnamon, nutmeg, salt, and pepper until well combined.
5. Stuff the Squash: Remove the squash from the oven and flip them cut-side up. Spoon the quinoa mixture into each half, packing it in slightly.
6. Finish Baking: Return the stuffed squash to the oven and bake for an additional 10–15 minutes to heat through.
7. Serve: Garnish with fresh parsley before serving.

This Stuffed Acorn Squash with Quinoa and Cranberries is a delightful centerpiece that embodies the flavors of the season while providing a healthy and filling option for your New Year’s celebration. The combination of sweet squash and hearty stuffing is a comforting choice that’s perfect for both vegetarians and meat-lovers alike. This dish not only looks stunning on your table but also represents a commitment to health and wellness as you step into the new year.

Herb-Crusted Rack of Lamb with Red Wine Reduction

Herb-Crusted Rack of Lamb with Red Wine Reduction is an elegant dish that will impress your guests and elevate your New Year’s celebration. The tender, juicy lamb is coated with a flavorful herb crust and paired with a rich red wine reduction that enhances the dish’s luxuriousness. This entrée is perfect for those looking to create a memorable dining experience as they welcome the new year.

Ingredients

• 1 rack of lamb (8 ribs)
• 2 tablespoons Dijon mustard
• 1 cup breadcrumbs
• 1/2 cup fresh herbs (such as parsley, rosemary, and thyme), chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 cup red wine
• 1 cup beef or lamb stock
• 2 tablespoons unsalted butter

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Lamb: Season the rack of lamb with salt and pepper. Brush the Dijon mustard evenly over the meat.
3. Make the Herb Crust: In a bowl, mix the breadcrumbs, herbs, and minced garlic. Press this mixture onto the mustard-coated lamb to create a crust.
4. Roast the Lamb: Place the rack of lamb in a roasting pan and bake for 20–25 minutes, or until the internal temperature reaches 130°F for medium-rare. Remove from the oven and let rest for 10 minutes.
5. Make the Red Wine Reduction: In a saucepan over medium heat, add the red wine and reduce it by half. Add the stock and continue to simmer until slightly thickened. Whisk in the butter until the sauce is smooth. Season with salt and pepper to taste.
6. Serve: Slice the rack of lamb into individual chops and drizzle with the red wine reduction.

This Herb-Crusted Rack of Lamb with Red Wine Reduction is a spectacular entrée that brings sophistication and flavor to your New Year’s feast. The combination of tender lamb and aromatic herbs, coupled with the luxurious red wine sauce, creates a dish that is both indulgent and unforgettable. Serve this dish with roasted vegetables or creamy mashed potatoes to create a complete and festive meal that will delight your guests and set a joyous tone for the year ahead.

Thai Coconut Curry with Vegetables and Tofu

Thai Coconut Curry with Vegetables and Tofu is a vibrant and aromatic dish that captures the essence of Thai cuisine. This comforting curry combines fresh vegetables and tofu in a creamy coconut milk base infused with fragrant spices, making it a delightful option for a New Year’s dinner. Not only is it packed with flavor, but it also offers a colorful and healthful option that is sure to please a crowd.

Ingredients

• 1 block of firm tofu, cubed
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.)
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into cubes.
2. Sauté the Aromatics: In a large pot or skillet, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and translucent.
3. Add Curry Paste: Stir in the red curry paste and cook for 1–2 minutes until well combined.
4. Add Liquids: Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
5. Cook the Tofu and Vegetables: Add the cubed tofu and mixed vegetables to the pot. Cook for about 10 minutes, or until the vegetables are tender.
6. Finish the Curry: Stir in the soy sauce and lime juice, adjusting the seasoning to taste.
7. Serve: Garnish with fresh cilantro before serving, and enjoy with rice or noodles.

This Thai Coconut Curry with Vegetables and Tofu is a fantastic way to embrace the New Year with a dish full of flavor and color. The creamy coconut milk combined with aromatic spices creates a comforting yet exotic experience that is sure to impress your guests. Whether they are vegetarian or simply looking for something different, this curry is a delightful addition to your New Year’s celebration that highlights the joys of sharing good food with loved ones.

Note: More recipes are coming soon!