WH inc. Holiday Cookbook 2022

HolidayCookbook

Just like that, the holiday season is here again — and it’ll go by just as quickly. Fortunately, food brings people together and, in the time between the first bite and the last goodbye, holiday dinners can be suspended in time, truly magical.

The philosophy behind this book is to help you build your own Michelin star-deserving six-course meal. Pick out a recipe from each course and make an event out of it or make any of these delicious recipes as standalone meals — they’re that good.

No matter how much you make, we hope these recipes help you gather what’s important: friends, family and loved ones. Take time to slow down and share a moment of mindfulness and gratefulness.

We are thankful for you, and we hope that the dishes within bring you as much joy as they do the WH crew. Most of all, we wish you a safe, happy and prosperous holiday season and New Year.

WH Inc. cheers!

DRINKS

Yule Mule

Amaro Spritz Spicy Blackberry Margarita

STARTERS

Honey-Whipped Feta with Roasted Olives

Baked Artichoke Dip Deviled Eggs Crab and Shrimp Dip Cranberry Salsa

SOUPS

Zuppa Toscana Hearty Chili

Roasted Tomato Soup & Welsh Rarebit

SIDES

Gran’s Corn Pudding Spiced Cranberry Sauce Blue Cheese & Rosemary Scalloped Potatoes Harissa Eggplant

MAINS

Smoked Tri-tip

Branzino al Forno con Patate Grilled PB&J

Baked Shrimp Scampi

DESSERTS

Aish el Saraya

Pine Nut & Rosemary Shortbread Nanaimo Bars

Pumpkin Olive Oil Cake

Gingerbread Cookies

Chocolate Chip Cookies Vegan Apple Crisp

Drinks

AMARO

"What'syour drink of choice?" "A Withmargarita.blackberries. And spicy tequila in it. " "Oh, stunning."

SPICY BLACKBERRY MARGARITA

• 1 CUP TEQUILA

• 1/2 CUP ORANGE LIQUEUR

• 1 SERRANO PEPPER

• 3/4 CUP BLACKBERRIES

• 4 LIMES + ADDITIONAL FOR GARNISH

• 1 TBSP AGAVE NECTAR

• ICE

• MARGARITA SALT (OPTIONAL)

1. Cut serrano pepper in half lengthwise. Soak the halves in 1 cup of tequila for 1 hour.

2. Add berries to a food processor or blender. Squeeze in juice of 4 limes and blend. Strain the liquid through a mesh strainer or cheese cloth. Discard the solids.

3. In large jar or shaker filled with ice, add tequila, orange liqueur, blackberry and lime juice liquid, and agave nectar. Shake well for about a minute.

4. Line the rims of four rocks glasses with lime juice and dip in the margarita salt. Fill each with ice.

5. Strain margaritas into salt-rimmed glasses and garnish with a lime wheel.

Starters

HONEYWHIPPED FETA & ROASTED OLIVES

1. Preheat the oven to 450°F. In a baking dish, combine the olives, olive oil, garlic, shallot, lemon, thyme, oregano, and a big pinch of chili flakes. Bake 20-25 minutes, until the garlic turns golden, and the oil is sizzling.

2. Meanwhile, whip the feta. Combine all ingredients in a food processor and pulse until smooth and creamy.

3. Spoon the feta into a serving bowl and then top with the warm olives and serve with bread or crackers.

BAKED ARTICHOKE DIP

• 2 (14-OZ) CANS OF WATER-PACKED ARTICHOKES, WELL-DRAINED (OILPACKED IN A JAR WORK AS WELL)

• 4 OZ SILKEN TOFU

• 3 LARGE CLOVES GARLIC

• 1/2 CUP PARMESAN, PECORINO OR GRUYERE CHEESE, FRESHLY GRATED

• 1/3 CUP PLAIN (OR GREEK) YOGURT

• 1/3 CUP MAYONNAISE

• 1/4 TSP FINE GRAIN SEA SALT

• 1/4 TSP CAYENNE PEPPER

• MORE GRATED CHEESE TO SPRINKLE ON TOP

favorite food blogs, 101 Cookbooks,

rarely

1. Preheat oven to 350°F. In a blender or food processor puree the artichokes, tofu, and garlic.

2. Add the grated cheese, yogurt, mayonnaise, salt, and

3. cayenne to the blended mixture and stir by hand until well-combined.

4. Pour the mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more grated cheese. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes. If you aren’t getting good browning, use your broiler for the last few minutes but keep an eye on things to prevent burning.

5. Serve with toast, crackers or corn chips.

"Thiscomesfrom one of my

which

(if ever) failsme. It's easy, deliciousand full of artichoke flavor without feeling over the top rich and creamy. A crowd-pleaser for sure and great start to any holiday gathering!"

DEVILED EGGS

1. Place eggs in a saucepan; add water. Bring to a boil. Once boiling, cover and remove from heat. Let stand for 12 minutes.

2. Immediately drain and fill the saucepan with cold water and ice.

3. Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold running water.

4. Cut eggs in half lengthwise, and remove yolks. Mash yolks with mayonnaise, mustard, salt, and pepper.

5. Spoon egg yolk mixture into egg whites. Garnish with paprika.

CRANBERRY SALSA

• 2 CUPS FRESH CRANBERRIES

• 2 GREEN ONIONS, MINCED

• 1 SMALL JALAPEÑO PEPPER, SEEDED AND MINCED

• 1/4 CUP SUGAR

• 2 TBSP FRESH

• CILANTRO, MINCED

• 1 TBSP GRATED FRESH GINGER

• 1 TBSP LEMON JUICE

• 1 (8-OZ) CARTON OF CREAM CHEESE

• CRACKERS OF YOUR CHOICE

Place ingredients into a food processor, pulse until finely chopped then refrigerate for 4 hours. Serve over cream cheese and enjoy with crackers.

CRAB & SHRIMP

DIP

• 1/2 LB SMALL BAY SHRIMP (COULD USE ALL SHRIMP INSTEAD TO CUT DOWN ON COST)

• 1/2 LB DUNGENESS CRAB MEAT

• 4-5 GREEN ONION, FINELY CHOPPED

• MAYONNAISE AND BEAU MONDE SEASONING TO TASTE

• WATER CRACKERS AND CRUDITÉ

FOR SERVING

Mix all ingredients together in a bowl. Serve with crackers and crudité.

"Thisrecipe isvery simple to make and hasbeen in my family forever. Not only isit served during the holidays, but all year round."

Soups

ZUPPA TOSCANA

• 1 LB ITALIAN SAUSAGE (RECOMMEND SPICY)

• 3 GARLIC CLOVES, MINCED

• 1 MEDIUM WHITE ONION, PEELED AND DICED

• 1-1/2 LBS YUKON GOLD POTATOES, WASHED AND DICED

• 4 CUPS CHICKEN STOCK

• 2 CUPS WATER

• 2 CUPS CHOPPED FRESH KALE

• 1 CUP HEAVY WHIPPING CREAM (OR HALF AND HALF)

• KOSHER SALT AND FRESHLYGROUND BLACK PEPPER

• 6 PIECES BACON, COOKED AND CHOPPED

• PARMESAN CHEESE FOR SERVING

1. Cook sausage in a large stockpot over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tbsp grease in the stockpot for later*, and discarding the excess grease. Set aside.

2. Add onions to the stockpot (with the grease), and sauté for 5 minutes, stirring occasionally. Add garlic, and sauté for 1 minute, stirring occasionally. Add the potatoes, chicken stock, water, and cooked sausage, and continue cooking until the mixture reaches a simmer. Reduce heat to medium-low, and simmer for 10 minutes, or until the potatoes are tender. Stir in the kale and cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste.

3. Serve warm, garnished with the bacon bits and parmesan cheese.

*If you would rather not sauté the onions in the grease, you can sub in 1 tbsp olive oil instead.

"ThisZuppa Toscana recipe (inspired by the classic dish at The Olive Garden) is easy to make, full of the most deliciouszesty Italian flavors, and it’sso cozy and comforting!”

FROM

THE KITCHEN OF: Michael Dolan

HEARTY CHILI

• 10 OZ GROUND TURKEY

• 1 YELLOW ONION, DICED

• 2 ZUCCHINIS, DICED

• 2 YELLOW SQUASHES, DICED

• 2 GREEN PEPPERS, DICED

• 4 CELERY STICKS, DICED

• 2 28-OZ CANS OF DICED TOMATOES

• 1 18-OZ CAN OF BLACK BEANS, RINSED

• 2 15-OZ CANS OF BEEF BROTH

• 1 1.5-OZ PACKAGE OF DRY CHILI SEASONING

1. In a large stock pot, sauté turkey and onions until browned, about 5 minutes.

2. Add the rest of the ingredients.

3. Bring to simmer over medium heat. Cook 30-40 minutes.

4. Serve with desired toppings.

"Thisisa nice, easy recipe for filling chili throughout the week if you like prepping mealsahead of time. The dicing can get monotonous though, so I like streaming something on the kitchen counter while I cut. The recipe claimsto serve 20 people, but I think it'sa bit less than that."

ROASTED TOMATO SOUP & WELSH RAREBIT

1. MISE EN PLACE:

These recipes are very simple but require the same amount of care as an intensive dish. We will make the soup on a roasting pan from the beginning, a trick I admit I adapted from evil kitchen foreman Gordon Ramsay. This allows us to roast the aromatics and tomatoes before simmering them, which delivers a more robust flavor profile.

Chop things evenly but rather chunkily, as with the roasting and then simmering we don’t want the vegetables to cook too quickly, rather release their flavor slowly as the soup develops.

A Welsh Rarebit is basically a fancy grilled cheese. The cheese sauce is an adapted béchamel, which starts life as a roux. This roux will be deglazed with stout instead of milk, as a traditional béchamel is. Still, the secret to a roux is to never leave it alone and whisk continuously. If this isn’t your first time making a roux, then you know. If it’s the first time for you, then definitely never let it leave your sight.

Most importantly, always be tasting.

2. THE SOUP:

Preheat your oven to 350°F.

Core the tomatoes and halve them. Slice the garlic and chop the onions and shallots. Slice the carrot, about a quarter inch maximum, or shred it on the big holes of a box grater. Since they are much denser than the rest of the vegetables, we do want the carrots to cook a little quicker than everything around it.

Place the roasting pan on the stove and preheat to medium high heat. Add a couple tablespoons of olive oil and add the onion, shallots and garlic once it is shimmering. Add the tomatoes and season the pan with salt, pepper, cayenne and pepper flakes to taste. Add a just a pinch of oregano and add a teaspoon or so of basil and rosemary. Add a splash of balsamic vinegar, no more than a second and a half of pouring. Be generous with your seasonings and olive oil, but remember: it’s easier to add spice to it later than to rescue an overspiced dish.

Stir the vegetables around and add olive oil as needed, not enough to coat the vegetables but enough to give them a slight shimmer, and if the vegetables are at that point already add no more than a tablespoon. Add about a tablespoon of sugar maximum, not too much. Place the roasting pan in the oven for 20-25 minutes, until all the vegetables are cooked through and tender.

Slice your bread and lightly toast, then spread your rarebit generously on each slice. Grate parmesan cheese on top generously, and add a couple drops of Worcestershire sauce on top. then set on a baking sheet.

3. WELSH RAREBIT:

While the vegetables are roasting, prepare your Welsh Rarebit. Shred the cheddar cheese and set aside.

Heat a medium saucepan in medium low heat, then add 50g of butter and 50g flour once the pan is up to temperature. Stir constantly with a wooden spoon, and it will begin to become a bit crumbly. Once the flour absorbs all the butter and you have a crumbly but homogenous dough, add about a quarter of the stout bottle to the roux. Switch to a whisk and whisk constantly.

You are looking for a thick, creamy spread, so add more stout as needed as the roux absorbs the liquid. Be careful to not add too much stout as a runny roux is incredibly difficult to rescue. Once it comes together, remove from the heat and whisk until all the lumps are out.

Working quickly, season with a pinch of salt, pepper, a heaping teaspoon of Dijon mustard, and Worcestershire sauce to taste. Whisk continually. Never stop whisking. The roux is ready when it coats the back of a spoon evenly and is slow to drip down the spoon. To finish the rarebit, fold in the shredded cheese until fully melted.

Slice your bread and lightly toast, then spread your rarebit generously on one side of slice. Grate parmesan cheese on top generously, and add a couple drops of Worcestershire sauce on top, then set open-faced on a baking sheet.

4. WRAP UP:

Take the vegetables out of the oven and set them back on the stove on medium heat. Turn on your broiler. Place the pan with the Welsh Rarebit under the broiler for 90 seconds, until the rarebit is bubbling and blistering, then remove from under the broiler.

To the vegetables, add enough chicken broth to cover half way up the tomatoes, and bring up to a boil. Simmer for three minutes. Add 1/2 cup of cream.

Mash the tomatoes with a masher, and taste for seasoning. If you like chunky, rustic tomato soup, you are ready to serve. Otherwise, take a stick blender and blend until smooth. With a blender, you help deglaze the bottom of the pan with all the roasting juices of the vegetables, so it is worth taking the extra time to blend it.

5. PLATE:

Ladle the soup into a bowl and top with a tsp dollop of dried tomato pesto, or more to taste. Serve with Welsh Rarebit.

Sides

M'Lyn Corzatt

GRAN’S CORN PUDDING

• 4 CUPS CORN (SEE NOTES ABOUT IMPORTANCE OF USING FRESH CORN)

• 3 TBSP SUGAR

• 4 TBSP FLOUR

• 1-1/2 TSP SALT

• 4 EGGS, BEATEN

• 1 CUP MILK

• 1/2 LB SHREDDED CHEDDAR CHEESE (DO NOT USE PRE-SHREDDED)

1. Preheat oven to 375°F. Grease a 9x13-inch glass baking dish.

2. Combine all ingredients in a mixing bowl. Pour into prepared baking dish.

3. Bake 50-60 minutes until set. Center should be slightly jiggly when wiggled. Top should be golden with edges starting to brown.

4. Cool for 5-15 minutes before serving.

"For native Midwesterners like me, sweet corn isa whole thing. We would have sweet corn at every meal for weekswhile it wasin season and never get sick of it. There'sjust nothing like eating corn right off the cob that waspicked earlier that day. The sugarshaven't turned to starch yet so the kernelsare so tender and sweet. Anything you find in the grocery store hasalready become starchy and, in my opinion, inedible.--

So, asan adult no longer living in the Midwest, nor on a farm, I make it a point every summer to visit a local farm and buy a large box of freshly picked sweet corn to freeze for myself every summer. And I do thisprimarily so I can make thiscorn dish for the holidaysin the year to come. Truth be told, I've never had thisrecipe with store- bought corn, and I never intend to. I don't want to sound discouraging when I say that store-bought corn might ruin thisrecipe, but I think it might. "

SPICED CRANBERRY SAUCE

• 1-3/4 CUPS RED ZINFANDEL

• 1 CUP SUGAR

• 1 CUP (PACKED) GOLDEN BROWN SUGAR

• 6 WHOLE CLOVES

• 6 WHOLE ALLSPICE

• 2 CINNAMON STICKS

• 3X1-INCH STRIP OF ORANGE PEEL

• 12-OZ BAG OF FRESH CRANBERRIES

1. Combine all ingredients except cranberries in a medium saucepan. Bring to a boil over mediumhigh heat, stirring until the sugar is dissolved.

2. Reduce heat and simmer until the sauce is reduced to 1-3/4 cups, about 10 minutes.

3. Strain syrup into a large saucepan. Add the cranberries to the syrup and cook over medium heat until the cranberries burst, about 6 minutes.

4. Cool and transfer sauce to a medium bowl. Cover and refrigerate until cold. This recipe can be made up to a week ahead. Keep refrigerated. Freezes well.

It'sa bit spicy, a bit fruity, but not boozy tasting asthe alcohol iscooked out. I've used leftover sauce on flatbread with brie and rosemary (it was delicious) and asan ice cream topping. Enjoy!"

"My Greg,husband,cooksjust about everything for dinner.Thanksgiving I just get to show up and enjoy myself. He plans weeksin advance for our feast with family and friends. I don't recall when we started makingthiscranberry sauce recipe but it'snow a holiday tradition!

BLUE CHEESE & ROSEMARY SCALLOPED POTATOES

• 5 LBS WASHINGTON RUSSET POTATOES (NOTHING BEATS A WASHINGTON RUSSET POTATO FOR MAKING PERFECT, CREAMY, BUT STILL FIRM SCALLOPED POTATOES)

• 2 TSP SALT

• 1/2 TSP BLACK PEPPER • 1-1/2 TSP MINCED FRESH ROSEMARY

• 3/4 CUP CRUMBLED BLUE CHEESE • 3/4 CUP GRATED PARMESAN CHEESE

• 1 CUP SOUR CREAM

• 2 CUPS CREAM • 1 TSP SALT

"These potatoesare to die for, if you like blue cheese. For the holidays, they are the accompanimentquintessentialfor a ham or prime rib. I promise, your guests will be begging for the recipe!"

1. Preheat oven to 350°F.

2. Butter a 9x13 inch glass baking dish.

3. Peel and slice the potatoes into 1/4-inch slices. Toss them in a large bowl with the 2 tsp salt, pepper and rosemary. In a small bowl, toss together cheeses.

4. Layer half the potatoes in the buttered baking dish. Sprinkle with half the cheese mixture and top with remaining potatoes.

5. In a bowl, whisk together sauce ingredients and pour over potatoes. Tap the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with remaining cheese mixture.

6. Bake potatoes for about 1 hour and 15 minutes, or until browned and completely tender all the way through when poked with a knife. Serve immediately.

You can also make these in advance and store, covered and refrigerated, for up to 2 days. Bring to room temperature and reheat in a 350°F oven until hot.

Lopez

HARISSA EGGPLANT

•

4 GARLIC CLOVES

• 2 TBSP OF HARISSA

• 1 TBSP OF TOMATO PASTE

• 1/2 TSP OF CUMIN

• 3 TBSP OF WHITE VINEGAR

• KOSHER SALT & FRESH GROUND PEPPER

• 1 CUP OLIVE OIL

• 1 LARGE EGGPLANT CUT INTO 1/2 INCH SLICES

• FRESH DILL FOR GARNISH, CHOPPED

1. Mix garlic, harissa, tomato paste, cumin and vinegar along with 2 tbsp of water in a bowl and set aside.

2. Heat half of the olive oil in a large pan over medium heat. Fry the eggplant on both sides until golden brown, around 7 minutes all together, working in batches. Add more oil as you go, as the eggplant slices will absorb a lot of it. When each batch is finished transfer to a paper towel lined plate to absorb the excess oil.

3. Once the last batch of eggplant is done and moved to the paper towel lined plate, add the harissa mixture to the skillet, be careful as it will spit. Then move the pan off of the heat and add back in your slices of eggplant. Toss to mix in the harissa. Once it's well mixed top with the fresh dill and serve.

"For more fun toast your own chiles and make your own harissa paste!"

FROM

Mains

SMOKED TRI-TIP

• TRI-TIP ROAST 2-3LB

• GARLIC POWDER

• BLACK PEPPER

• SALT

• MEAT THERMOMETERS (PROBE STYLE PREFERRED)

• PREP TIME: 2-3 HOURS (MEAT CHILLING IN FRIDGE UNCOVERED )

• SMOKE TIME: UP TO 2 HOURS (DEPENDING ON THE SIZE OF YOUR TRI-TIP AND THE TEMPERATURE OF YOUR GRILL)

• SEAR: 5-6 MINUTES

• REST: 15 MINUTES

1. Prep your tri-tip. Salt (don’t be shy) all sides of your tri-tip roast and keep in fridge uncovered for a few hours. The salt will penetrate the meat and help make it tender and more flavorful.

2. Prep your grill. While you are doing this, pull the tri-tip out and let it come to room temperature. Load up some Big Green Egg charcoal starters and your charcoal of choice into a charcoal basket on one side of the grill.

3. When the grill is holding steady at 225°F, add a few chunks of apple or cherry wood over the coals and to add extra smoke.

4. Season your tri-tip with black pepper and garlic powder. You won’t need to add additional salt, but if you do anyway, go light with it.

5. Place your tri-tip directly on your grill grates on the cooler side of the grill away from direct heat. Insert a thermometer probe into the thickest part of the roast and keep an eye on the temperature.

6. When the internal temperature gets to 120-125°F, pull it from the grill and let it cool for a few minutes while you get the grill ready for searing.

7. When your coals are glowing and hot sear all sides of the tri-tip over the direct heat to lock in the juices and get a nice crust on the exterior.

8. Bring it inside and let it rest for 10-15 minutes before serving.

9. Slice against the grain and enjoy!

BRANZINO AL FORNO CON PATATE E POMODORINI

"Fish for Christmas? Yes! It may not be aspopular in the states, but thisdish isa delicacy and often brought out for special occasions, Christmas.including In any event, a fish course in a six- course meal (or asa main course) will never let you down, so let'sdig in."

Two fillets per fish feeds two people. To pick a fresh sea bass, make sure you communicate with your fish monger. A fresh fish will have bright colors, whites very white and greys not cloudy, and the eyes won’t be clouded over. If you are able, ask for it descaled and cleaned.

1. MISE EN PLACE

Take time to read the recipe before you start as a couple of steps happen at the same time as others. When cooking saltwater fish, you want to be able to smell the ocean in the spices. I did not include several measurements as for these you’ll want to go by taste. It’s easier to add things later than to try to rescue a dish that has too much of something, so trust your sense of taste and smell.

Also, this recipe produces two things you can use on other dishes: aromatic salt, and pomodorini. The pomodorini goes really well on pastas and salads, and use the aromatic salt in any recipe that could use an extra bit of brightness. We will not be using all the salt on the fish, rather we are making enough for you to have on hand as needed.

2. POTATOES:

Prepare the potatoes first. In a pot, boil enough water to cover two large and one small Yukon gold potatoes. Liberally salt the water as if you were making pasta. Boil just long enough for you to be able to stab the potatoes with a fork, but it should not be completely tender as we will roast these in the oven and finish cooking there. Set aside in the refrigerator to cool completely. Set your oven to preheat to 400 °F.

3. AROMATICS:

Aromatic greens: Chop two or three garlic cloves together with parsley, thyme, oregano and one basil leaf until homogenous. Put it in a bowl and add the juice of half a lemon and 7g of olive oil and combine. It should look a little bit like chimichurri.

Aromatic salt: In a bowl, combine 20g kosher salt, 7g black pepper, 7g garlic powder, lemon zest from one lemon, and 5g each of dry rosemary and basil. We will use this throughout the recipe any time it calls for salt, and keep the extra for other recipes. Adjust the pepper, garlic, rosemary and basil to taste, so trust your sense of smell and always be tasting.

4. FISH:

Preheat a frying pan on medium high heat. Once the pan is hot, add enough olive oil to coat the bottom of the pan but not create a pool. If the oil begins to smoke, lower your heat just a little. Once the oil is shimmering, sear both sides of the fish around 70 seconds each side and remove from the pan quickly. Set aside the pan but we will be back to it in a little bit.

Salt the cavity of the branzino, rubbing it in carefully but thoroughly, not enough to form a crust but enough to make sure you did not miss a spot. Then, stuff it with the aromatic greens and spread on the skin as well. Stuff an additional two or three sprigs of thyme and rosemary, and three quarter inch thick slices of lemon. Then, salt the skin and rub it all in.

5. ROAST:

Once potatoes are completely cool, slice them and cover them in olive oil and season with aromatic salt, thyme and oregano and grate fresh parmesan cheese on top, just a light dusting.

Grease the bottom of a baking pan with olive oil. Set your fish on one end of the pan and shingle the potatoes on the other end. Place in oven for 20-25 minutes, until fully cooked.

6. POMODORINI:

While the roast is going, dice three or four small vine tomatoes per fish. A sharp knife will prevent the tomatoes from leaving all the juice and seeds behind. Julienne two of the shallots, mince the rest of the garlic and chop a pinch of anchovies. Crush the capers with your knife and combine all the chopped ingredients together.

Put the pan back on the heat. Add another light coating of olive oil and once shimmering add the diced tomato mixture. Cook for 30 seconds and deglaze with a splash of white wine, about 4 oz. Season to taste with the aromatic salt. Once reduced and evaporated, add another splash of white wine and add fresh basil leaves, then reduce again and remove from the heat.

7. PLATE:

Remove the fish and potatoes from the oven. Make a bed of pomodorini on one end of your plate, like a half moon, and place your fish on top of the tomatoes. You can filet the fish or place one whole depending on how hungry you are.

Top the fish with a spoonful of pomodorini and top with fresh chopped parsley and basil.

On the other end of the plate, place your potatoes and grate more parmesan cheese and very lightly drizzle with olive oil.

GRILLED PB&J

• 2 TSP BUTTER

• 2 SLICES WHITE BREAD

• 2 TSP ANY FLAVOR FRUIT JELLY

• 1 TSP PEANUT BUTTER

1. Heat a griddle or skillet to 350 °F (175°C).

2. Spread butter on one side of each slice of bread. Spread jelly on the unbuttered side of one slice of bread; spread peanut butter on the other unbuttered side. Place bread slices together, so peanut butter and jelly are in the middle.

3. Cook on the preheated griddle until golden brown and heated through, about 4 minutes per side.

OF: M'Lyn Corzatt

BAKED SHRIMP SCAMPI

• 2 LBS (12 TO 15 PER LB) SHRIMP IN THE SHELL

• 3 TBSP GOOD OLIVE OIL

• 2 TBSP DRY WHITE WINE

• KOSHER SALT AND FRESHLY GROUND BLACK PEPPER

• 12 TBSP (1-1/2 STICKS) UNSALTED BUTTER, AT ROOM TEMPERATURE

• 4 TSP MINCED GARLIC (4 CLOVES)

• 1/4 CUP MINCED SHALLOTS

• 3 TBSP MINCED FRESH PARSLEY

• 1 TSP MINCED FRESH ROSEMARY LEAVES

• 1/4 TSP CRUSHED RED PEPPER FLAKES

• 1 TSP GRATED LEMON ZEST

• 2 TBSP FRESHLY SQUEEZED LEMON JUICE

• 1 EXTRA-LARGE EGG YOLK

• 2/3 CUP PANKO

• LEMON WEDGES, FOR SERVING

1. Preheat the oven to 425°F.

2. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 tsp salt, and 1 tsp pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

3. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 tsp salt, and 1/4 tsp pepper until combined.

4. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and toward the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Desserts

AISH EL SARAYA

• 1 CUP SUGAR

• 2 TBSP ORANGE BLOSSOM WATER

• 2 TBSP ROSE WATER (NO ALCOHOL)

• 1 TBSP LEMON JUICE

• 1 CUP WATER

• 500 ML WHOLE MILK

• 1 TIN CONDENSED MILK

• 300 ML FRESH CREAM

• 6 TBSP CORN FLOUR

• 1 LOAF OF BRIOCHE

• 1/4 CUP CHOPPED PISTACHIOS

1. Start by slicing and toasting the brioche. Then rip apart and line the bottom of a deep 9x13-inch (or similar) casserole dish. Set dish and extra bread aside.

2. Next mix sugar, water, and lemon together in a pot over medium heat. Once it's hot and the sugar has melted, mix 1 tbsp orange blossom and 1 tbsp rose water into the syrup.

3. Let the syrup cool a bit, then pour half of it over the toasted brioche. Next place your extra bread in a second layer on top of the first. Pour the remainder of the syrup over top. You can move the dish from side to side and spread the syrup to make sure all parts of the bread are covered.

4. Now you’ll make the custard. Combine milk, cream, condensed milk and corn flour in a heavy-bottomed saucepan and place over medium heat. Stir consistently while the mixture thickens, this could take a while, you want it to be thick like traditional pudding. Once you’re there, add 1 tbsp of orange blossom and 1 tbsp of rose water.

5. Allow the custard mixture to become lukewarm and then pour over the syrup soaked bread. Let it sit out til room temp. Sprinkle the chopped pistachios on top, cover, and put in the fridge for at least 4 hours.

traditional Lebanese bread pudding. Like most Middle Eastern desserts, it’slight, creamy, and floral. My family and I enjoy eating thisat Christmasevery year aspart of a large Lebeanese feast to connect with our roots."

"Thisisa

PINE NUT ROSEMARY SHORTBREAD COOKIES

• 2 CUPS WHITE WHOLE-WHEAT FLOUR (OR UNBLEACHED ALL-PURPOSE)

• SCANT TSP FINE-GRAIN SEA SALT

• 1 CUP UNSALTED BUTTER, AT ROOM TEMPERATURE

• 2/3 CUP (NATURAL CANE) SUGAR

• ZEST OF ONE (ORGANIC) LEMON

• 2/3 CUP PINE NUTS, TOASTED AND LOOSELY CHOPPED

• 1-1/4 TSP FRESH ROSEMARY, FINELY CHOPPED

1. Combine flour and salt in a small bowl and whisk to combine.

2. In a separate large bowl or stand mixer, cream the butter until light and fluffy. Add the sugar and lemon zest and mix again, then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage and begins to really clump together (you don't want to over-mix, but under-mixing will make the dough seem a bit dry, which can make it difficult to handle). Turn the dough out onto a floured work surface. Knead the dough just once or twice to bring it together, then divide it into a ball and flatten into a disk 1-inch thick. Wrap in plastic wrap and refrigerate for 15 minutes.

3. Preheat the oven to 350°F and line a baking sheet with parchment paper or a Silpat mat. Roll the dough out to 1/4 inch thickness on a lightly floured surface. Cut into whatever shapes you desire, and place on the prepared baking sheet. Bake for about 10 minutes, or until the cookies are beginning to brown on the bottom. The baking time will vary depending on the size of the cookies, taking less time for smaller cookies.

NANAIMO BARS

• 1/2 CUP BUTTER

• 1/2 CUP SUGAR

• 5 TBSP POWDERED COCOA

• 1 TSP VANILLA EXTRACT

• 1 EGG, LIGHTLY BEATEN

• 1-1/2 CUP GRAHAM

• 1 CUP CHOPPED WALNUTS

• 2 CUPS POWDERED SUGAR

• 1/2 CUP BUTTER, SOFTENED

• 3 TBSP ENGLISH DESSERT MIX OR EGG CUSTARD MIX

• 2 TBSP MILK

• 4 OZ SEMISWEET CHOCOLATE

1. For the crust, place the butter, sugar, cocoa, and vanilla in a saucepan. Cook, stirring, until sugar is dissolved, then add egg and mix well.

2. Remove from heat and stir in graham cracker crumbs and nuts.

3. Pack into an 8x12-inch pan and refrigerate until cooled.

4. To make the icing, combine the powdered sugar, butter, dessert or custard mix and milk beating well.

5. Spread over crust and refrigerate for 30 minutes.

6. Melt chocolate in top of a double boiler over simmering water and pour evenly over icing.

7. Refrigerate once more until chilled. To serve, cut into squares. Makes 24-30 squares.

PUMPKIN OLIVE OIL CAKE

• 1 CUP LIGHT BROWN SUGAR

• 2 LARGE EGGS

• 1 CUP PUMPKIN PURÉE

• 1/2 CUP OLIVE OIL

• 1 TSP GROUND CINNAMON

• 1/2 TSP GROUND CARDAMOM

• 1/8 TSP GROUND ALLSPICE

• A FEW GRINDS OF BLACK PEPPER

• 1/2 TSP KOSHER SALT

• 1-1/2 CUPS ALL-PURPOSE FLOUR

• 1 TSP BAKING POWDER

• 1/2 TSP BAKING SODA

• 2 TBSP CHOPPED TOASTED PEPITAS (OPTIONAL) 1 CUP CONFECTIONERS’ SUGAR

• 2 TBSP OLIVE OIL

• 2 TBSP MAPLE SYRUP

• 1 TO 2 TBSP HOT WATER

• PINCH OF KOSHER SALT

• CHOPPED PEPITAS (OPTIONAL) • FLAKY SALT (OPTIONAL)

1. Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.

2. For the cake: In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin purée, olive oil, cinnamon, cardamom, allspice, pepper, and kosher salt. Whisk until smooth and emulsified.

3. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.

4. Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Sprinkle the pepitas over the top if you are not going to glaze the cake.

5. Bake until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely.

6. For the glaze: Combine the confectioners’ sugar, olive oil, maple syrup, 1 tbsp of the hot water, and a pinch of kosher salt in a medium bowl. Whisk until smooth, adding more water as necessary to make a thick but pourable glaze.

7. Pour the glaze over the cooled cake and sprinkle with the pepitas and flaky salt, if desired. Let the glaze set for about 20 minutes before slicing the cake. Store the cake, well wrapped, at room temperature for up to three days.

OF: M'Lyn Corzatt GINGERBREAD COOKIES

1. In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.

2. Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.

3. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.

4. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1-1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes.

5. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.

6. In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Whisk until stiff and glossy.

7. To tint the frosting, divide into small bowls. Cover the ones you aren’t using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color — one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline.

8. Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Alternatively, you can use a pastry or paint brush to decorate cookies with the frosting.

"Rumor hasit these are Santa'sfavorites."

FROM

CHOCOLATE CHIP COOKIES

• 1 CUP SALTED BUTTER, SOFTENED • 1 CUP WHITE (GRANULATED) SUGAR

• 1 CUP LIGHT BROWN SUGAR, PACKED • 2 TSP PURE VANILLA EXTRACT • 2 LARGE EGGS • 3 CUPS ALL-PURPOSE FLOUR • 1 TSP BAKING SODA • 1/2 TSP BAKING POWDER • 1 TSP SEA SALT • 2 CUPS CHOCOLATE CHIPS (OR CHUNKS, OR CHOPPED CHOCOLATE)

1. Preheat oven to 375°F. Line a baking pan with parchment paper and set aside.

2. In a separate bowl, mix flour, baking soda, salt and baking powder. Set aside. Beat together butter and sugars until combined.

3. Beat in eggs and vanilla until fluffy.

4. Mix in the dry ingredients until combined.

5. Add 12 oz package of chocolate chips and mix well.

6. Roll 2-3 tbsp (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. Alternately, use a small cookie scoop to make your cookies.

7. Bake in oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.

8. Let them sit on the baking pan for 2 minutes before removing to cooling rack.

OF: M'Lyn Corzatt

VEGAN APPLE CRISP

"What setsthisone apart?

The citrusicing drizzle, the crunchy topping, and notesof orange citrus brighten the flavor of cinnamon apples."

• 1-2 TSP FRESHLY SQUEEZED ORANGE JUICE

• 1-2 TSP FRESHLY SQUEEZED LEMON JUICE

• 1 CUP POWDERED SUGAR

• 3-5 LBS APPLES (I LIKE A LARGE PROPORTION OF CRISP TO APPLES SO I USUALLY USE AROUND 3 LB.)

• GRATED ZEST OF 1 ORANGE

• GRATED ZEST OF 1 LEMON

• 2 TBSP FRESHLY-SQUEEZED ORANGE JUICE

• 2 TBSP FRESHLY-SQUEEZED LEMON JUICE

• 1/2 CUP GRANULATED SUGAR

• 2 TSP GROUND CINNAMON

• 1-1/2 CUPS FLOUR

• 3/4 CUP GRANULATED SUGAR

• 3/4 CUP LIGHT BROWN SUGAR, PACKED

• 1 TSP SALT

• 1-1/2 CUP STEEL CUT OATS

• 1/2 LB COLD VEGAN BUTTERY SPREAD (LIKE EARTH BALANCE)

1. Preheat the oven to 350°F. Spray food-grade coconut oil on baking dish appropriate for size of apples. (9" round works for 3 lb of apples, 9x13-inch works for 5 lbs of apples).

2. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

3. To make the topping, combine the flour, sugars, salt, oats, and vegan butter with an electric mixer. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

4. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly.

5. While the crisp bakes, make the drizzle. With a whisk, combine the fruit juices (1 tsp at a time) and powdered sugar until drizzly consistency is reached. Once the crisp has cooled, use a spoon to drizzle icing in a cross hatch pattern. Letting the crisp cool for a while ensures the drizzle won't just melt into the rest.

Contributors

TARA YANT

AMY ENGLAND MICHAEL DOLAN

DARREN HENDRIX EMILY LEWIS KELSEY STOULIL MARC WILLIAMS SHANE MARTIN

KYLE LOPEZ

LIZ WILLIAMS

KIM LATENDRESSE

CELESTE BURGER M'LYN CORZATT

PABLO COLINDRES MORENO

KRISTEN GARDNER

TAYLOR STACKMAN

JOELLE HANTON