A week until Christmas and I’m so excited to announce my dinner menu! I’ll be posting every day this week with the following dishes:
Creamy Parsnip Soup with Thyme and White Wine
Avocado Caprese Bites
Smoked Red Pepper Kale Salad
Shredded Brussels with Chestnuts
Carrot Ginger Martinis
Dark Chocolate Kabocha Moussecakes with Cinnamon Whipped Cream
To kick the week off…
2 large parsnips
2 clove garlic, chopped
1 tbsp organic butter
1 cup white wine
1 tbsp fresh thyme
salt, pepper, and red pepper flakes to taste
1/2 tsp apple cider vinegar
1 tbsp cream (optional)
water for blending
Warm butter and garlic over medium heat. Add chopped parsnips and saute a few more minutes. Pour in white wine and cook until wine is gone. Add parsnip mixture to blender with thyme, apple cider vinegar, and cream if using. Add enough water to get it blending, more if you want to thin it out. Add salt and pepper to taste, red pepper flakes for some kick.
I spent the day in the kitchen (with Christmas music, of course) making treats for the family courtesy of Chocolate Covered Katie. For the past few years I’ve baked up a storm to fill boxes with healthy-ish holiday treats for the fam and tomorrow there will be Chocolate Lace Cookies and Samoa Fudge Babies (two of my favorites, highly recommended!) headed their way.
I’d love to hear what’s on your holiday menu this year!