A few more weeks, another turn of the calendar, and there they will be: the holidays.
In their honor, here are four mix-and-match recipes to take you from the cocktail hour through dinner.
We start with light and fruity Cranberry-Orange Spritzers. They’re suitable for all ages, but adults may enjoy a splash of vodka.
Romaine salad is dressed up with hearts of palm, artichoke hearts, thinly sliced red onion and shards of Parmesan, then tossed with a lovely sun-dried tomato vinaigrette. If you have any leftover dressing, a drizzle will turn steamed vegetables into something special.
For a side dish, look for fresh brussels sprouts in the produce
department. In our experience, sprouts are a love-’em-or-hate-
’em vegetable, but adding sweet potatoes and pecans will win converts. To avoid bitterness, take care not to overcook the sprouts.
Skillet-Roasted Tarragon Chicken is crusty and saucy and fragrant with tarragon. The key to this recipe is the tarragon – if you use a dried version, make sure it is still fragrant.
Romaine Salad with Hearts of Palm and Artichokes
Adapted from “Zov: Recipes and Memories From the Heart,” by Zov Karamardian, this recipe makes 6-8 servings.
Ingredients
For sun-dried tomato vinaigrette:
For salad:
Directions
To prepare vinaigrette: Combine oil, vinegar, sun-dried tomatoes, garlic, pepper and salt in a large jar. Seal the jar and shake until the dressing is well-blended. Set aside.
To prepare salad: Quarter the artichoke hearts and cut the hearts of palm diagonally into 1/2-inch-thick slices. Combine artichoke hearts and hearts of palm in a large bowl. Add lettuce, onion and parsley.
Cover and refrigerate until cold.
Shake vinaigrette to recombine. Toss salad with tomatoes and enough vinaigrette to coat. Season to taste with salt and pepper. Sprinkle with Parmesan shavings; serve immediately.
Per serving (based on 8 servings): 208 calories; 16g fat (69 percent calories from fat); 3g saturated fat; 2mg cholesterol; 5g protein; 11g carbohydrate; 2g sugar; 3g fiber; 705mg sodium; 101mg calcium; 400mg potassium.
Skillet-Roasted Tarragon Chicken
Adapted from “The America’s Test Kitchen Family Cookbook,” makes 4 servings.
Ingredients
Directions
Adjust an oven rack to the lowest position. If not using an ovenproof skillet, place an empty 9-by-13-inch baking dish on the rack and preheat the oven to 450 degrees.
Pat chicken dry with paper towels; season with salt and pepper.
Heat 1 teaspoon oil in a 12-inch skillet over high heat until just smoking. Add chicken, skin-side down. Cook until golden brown on both sides, about 10 minutes, turning once.
If using an ovenproof skillet, transfer to the hot oven. Bake until chicken is cooked through and registers 160 degrees on an instant-read thermometer, 18-25 minutes. Remove from the oven, transfer to a plate, cover with foil and let rest while making the sauce.
(If the skillet is not ovenproof, transfer chicken to the baking dish in the oven, skin-side up. Do not wash the skillet.)
If the oil and other liquid in the skillet have cooked out, add up to 2 teaspoons oil to the skillet; place over medium-high heat until oil is shimmering. Add shallot and 1/4 teaspoon salt; cook until softened, 1-2 minutes. Stir in broth and wine, scraping up any browned bits; simmer until reduced and slightly syrupy, 8-12 minutes.
Stir in any accumulated chicken juices, pouring them from the baking dish, if used. Turn the heat to low; whisk in the butter, one piece at a time.
Off the heat, stir in the tarragon and season with salt and pepper to taste. If using dried tarragon, continue to cook over medium-low heat for 1-3 minutes. Spoon the sauce over the chicken and serve.
Per serving: 460 calories; 25g fat (49 percent calories from fat); 9.5g saturated fat; 162mg cholesterol; 50.5g protein; 2g carbohydrate; 0.5g sugar; no fiber; 148mg sodium; 34mg calcium; 469mg potassium.
Cranberry-Orange Spritzers
Adapted from “The New England Table,” by Lora Brody, makes 8 servings.
Ingredients
For ice-cube garnish:
Directions
To prepare the ice-cube garnish: Pour the orange juice into an ice-cube tray. Pour the cranberry juice into another ice-cube tray.
Freeze until solid.
To prepare the spritzers: Pour 1/2 cup freshly squeezed orange juice into each of eight 12-ounce glasses. Add 1/2 cup cranberry juice to each glass, then 1/4 cup sparkling water. Add several cranberry and orange ice cubes to each, garnish with fresh mint and serve immediately.
Per serving: 165 calories; 0.5g fat (3 percent calories from fat); no saturated fat; no cholesterol; 1g protein; 39g carbohydrate; 32g sugar; 0.5 g fiber; 5mg sodium; 30mg calcium; 336mg potassium.
Brussels Sprouts with Pecans and Sweet Potatoes
Toast pecans in 400-degree oven or stir in a skillet for 2 minutes or until brown. Replacing the brown sugar or honey with granulated sugar substitute will save about 5 grams of carbohydrate per serving. Adapted from “America’s Complete Diabetes Cookbook,” makes 4 servings.
Ingredients
Directions
Bring a saucepan of water to a boil. Add sweet potatoes; cook just until tender, 3-5 minutes. Remove potatoes with a slotted spoon; set aside.
Return the water to a boil. Add brussels sprouts. Cook just until tender, 4-6 minutes. Drain; set aside.
In a nonstick skillet, melt margarine; sautee onion and garlic just until onion is tender. Add sweet potatoes, brussels sprouts, chicken stock, sugar, cinnamon and pecans. Cook for 3 minutes or until vegetables are heated through, stirring frequently but gently.
Per serving: 186 calories; 6g fat (29 percent calories from fat); 1g saturated fat; no cholesterol; 6g protein; 32g carbohydrate; 6g fiber; 152mg sodium.
