(Family Features) The holiday season means it’s time for gathering family and friends for food and celebration. To make the process easier, incorporate recipes that can feed a crowd without lots of exotic, hard-to-find ingredients or long, laborious prep and cook times.
These recipes for Hearty Roasted Winter Vegetables featuring Aunt Nellie’s Whole Pickled Beets and Caprese Bean and Salami Salad with READ 3 Bean Salad, for example, are ideal side dishes for holiday gatherings with enough to go ’round for everyone at the table. Plus, if you’re heading to a holiday potluck, they’re perfect for bringing along to share with the whole crew and versatile enough to be paired with a variety of main courses. Plus, the Caprese Bean and Salami Salad can also stand in as an appetizer.
Hearty Roasted Winter Vegetables
Prep time: 10 minutes
Cook time: 45-55 minutes
- 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
- 1 small red onion, cut into 12 wedges
- 2 cups baby portobello mushrooms, cleaned and stems trimmed
- 2 cups butternut squash, peeled, seeded and cut into 3/4-inch chunks
- 3 tablespoons olive oil
- 1 clove garlic, finely chopped
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon salt, plus additional, to taste (optional)
- 1/8 teaspoon pepper, plus additional, to taste (optional)
- 2 cups Brussels sprouts, ends trimmed and scored with cross-cut
- Heat oven to 400° F. Place beets, onion, mushrooms and squash on rimmed 15 1/2-by-10 1/2-by-1-inch baking sheet; drizzle with olive oil. Add garlic, rosemary, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast 15 minutes.
- Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 30-35 minutes, stirring once. Adjust salt and pepper, to taste, if desired.
Caprese Bean and Salami Salad
Recipe courtesy of “The Reluctant Entertainer”
Prep time: 25 minutes
- 5 cans (15 ounces each) READ 3 Bean Salad (3 cans drained, 2 cans undrained)
- 1 pint grape tomatoes, halved
- 1 pound small marinated mozzarella balls, drained
- 3/4 cup (1 ounce) fresh basil, chopped
- 8 ounces dried salami, sliced
- salt, to taste
- pepper, to taste
- 2 whole-wheat baguettes (13 ounces each), sliced
- In large bowl, stir together bean salad, tomatoes and mozzarella balls.
- Before serving, add basil and salami. Add salt and pepper, to taste. Stir to combine.
- Serve on large platter surrounded by baguette slices.
(Family Features) When cooking for the family, don’t sacrifice flavor in order to create a quick meal. Mouthwatering recipes can be at your fingertips with simple, tasty twists on family favorites for the dinner table.
Consider Chicken Soft Tacos with Pickled Beet Salsa featuring Aunt Nellie’s Baby Whole Pickled Beets or a READ 3 Bean and Steak Salad to make dishes without delay the whole household can enjoy.
Chicken Soft Tacos with Pickled Beet Salsa
Prep time: 25 minutes
Pickled Beet Salsa:
- 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
- 2 tablespoons chopped red onion
- 2 tablespoons coarsely chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup sour cream
- 1 tablespoon jalapeno mustard
- 4 soft flour tortillas (6 inches)
- 2 cups fresh arugula
- 2 cups chopped cooked rotisserie chicken (hot or cold)
- 1/4 cup crumbled queso fresco cheese
- To make Pickled Beet Salsa: Drain beets; chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.
- In small bowl, stir together sour cream and mustard; set aside.
- On one half of each tortilla, place equal amounts Pickled Beet Salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over.
3 Bean and Steak Salad
Recipe courtesy of Carolyn Mazzocco
Prep time: 20 minutes
Cook time: 8 minutes
- 1 can (15 ounces) READ 3 Bean Salad
- 1 ribeye or top sirloin steak (about 8 ounces)
- 1/2 teaspoon vegetable oil
- 1/4 teaspoon salt
- 2 cups arugula
- 1/2 cup chopped herbs, such as parsley, thyme, dill, basil, chives or tarragon
- 2 tablespoons olive oil
- 1 tablespoon plain fat-free yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon prepared horseradish
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Drain bean salad. Reserve half of liquid. Place beans and reserved liquid in large bowl.
- Heat cast-iron skillet or other heavy skillet over medium-high heat.
- Lightly brush both sides of steak with oil. Sprinkle evenly with salt.
- In skillet, cook steak 4 minutes on each side, or to desired doneness. Remove from pan. Allow steak to rest 10 minutes, covered lightly with aluminum foil; slice.
- In bowl, combine arugula and herbs with bean salad. Toss gently to combine.
- To make dressing: In small bowl, whisk oil, yogurt, lemon juice, horseradish, salt and pepper. Set aside. Whisk again before serving.
- Divide salad between two plates. Top evenly with steak slices. Drizzle dressing over salads.