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serves 4
We suggest you make this a day or two ahead for flavours to marinate and then top with arugula just before serving.
Our focaccia is made in the traditional style with a yeasty, crusty base topped with pungent olives, sun-dried tomatoes, herbs, and fleur de sel.
Chock full of healthy cheer with an option of either sparkling soda or champagne, this holiday treat is a nose tickler for everyone. The lovely pomegranate juice blushes from the bottom of the glass for a dramatic effect.
The classic French name is oeufs en cocotte and is traditionally eggs baked in little ramekins very simply or with a choice of little mixtures and cream. We’ve stepped up the mix by adding festive colours of vegetables and crème fraîche.
2 navel oranges6 large apples such as Gala3 Tbsp (45 mL) pure maple syrup1 cinnamon stick1 star anise 1 cup (250 mL) blueberries1 cup (250 mL) fresh raspberries1/2 cup (125 mL) thick Greek-style plain yogourt1/2 cup (125 mL) chopped pecans, toasted
Crisp baby greens are lightly coated with a raspberry dressing. Fabulous colour. Fabulous flavours. And something everyone can eat. Assemble the salad ahead and toss with dressing minutes before you’re ready to serve.
Wrapping up our festive brunch are the delicious Chocolate Date Truffles and Warm Fruit Compote. A little bite of chocolatey sweet—a little bit of marinated fruits. Perfect with lattes or tea to finish the event.
Sweet tasting butternut squash gives this hearty dip a seasonal flair. It’s best served warm, and crispy jicama or kohlrabi are stellar sidekicks to this dip.
This earthy-sweet riff on hummus will add a vibrant touch to an appetizer table. Extras can be frozen for future get-togethers.
Using thick Greek yogourt and low-fat sour cream means there is nothing fishy about the calorie count of this dip. Serve alongside cucumber slices or pieces of toasted rye or pumpernickel bread.
3 whole wheat pitas cut into 6 triangles each2 Tbsp (30 mL) grapeseed or extra-virgin olive oil1/2 tsp (2 mL) each garlic powder, salt, and black pepper1/4 cup (60 mL) grated Parmesan cheese
2 medium sweet potatoes, peeled and sliced into thin strips1 Tbsp (15 mL) grapeseed or extra-virgin olive oil1 Tbsp (15 mL) fresh thyme1/2 tsp (2 mL) chili powder1/2 tsp (2 mL) salt1/4 tsp (1 mL) black pepper
If a plate of crudités could speak, they would say to this garlicky dip: “You complete me.”
Avocado and smoked paprika team up to give this dip a smoky creamy goodness. If desired, you can replace sour cream with plain Greek yogourt. It’s also delicious strewn over bread for a sandwich spread.
No holiday gathering should be without a chocolate dip. The blended cashews add creamy goodness (but with significantly less saturated fat than heavy cream). Serve with a platter of fruit such as cherries, strawberries, and sliced apple and mango. If the dip hardens upon sitting, simply warm it over low heat in a saucepan before serving.
This dip has great flavour hooks: sweet, spicy, salty. The coconut milk adds a tropical kick while fish sauce provides depth of flavour. Try serving with cooked shrimp or chicken strips.
Made without butter but with lots of eggs, nuts, and figs, these biscotti are densely flavourful. More savoury than sweet, they pair well with a glass of wine or cup of coffee.
Don’t be alarmed by the texture of this cookie’s dough. It’s very wet and moist yet the cookies bake up with a crispy crumble. Cookies taste best the next day once all the flavours meld.
The mild flavour from the coconut oil and flour heightens the richness of the ginger and other spices. Reuse the parchment paper when baking batches.
Besides its deliciously rich flavour, it’s a smart idea to choose dark chocolate, as it contains more antioxidants. Be sure to read the label and choose bars that are 70 percent cocoa or more. This is a great recipe for people who don’t love baking but want to make a decadent treat.
