Healthful Holiday Feast

Holiday food doesn’t have to be heavy, starchy and full of fat and calories.
Nov 1, 2016
Jeffrey Crane

Filet of beef is a great, lean option for a main course, with simple roasted sides and a spinach salad. By using fresh vegetables, fruit and flavorful herbs, your holiday table will be filled with vibrant, healthful options that are both nutritious and delicious.

Hummus with Crudités 
Purée one 14-ounce can of rinsed and drained garbanzo beans with two tablespoons olive oil, one garlic clove, the juice of one lemon, salt and pepper. Serve with fresh carrots and bell peppers.

Spinach Salad with Honey-Dijon Vinaigrette
Wash and dry spinach leaves. Add thinly sliced red onions and arrange with sliced hard-boiled eggs atop the spinach. For the dressing, whisk two tablespoons dijon mustard, two tablespoons cider or red wine vinegar, one tablespoon olive oil, one teaspoon honey, and salt and pepper to taste. Drizzle vinaigrette over salad.

Beef Tenderloin with Rosemary
Trim and tie a whole filet of beef (4-5 pounds), place on a baking sheet and pat dry. Rub with one tablespoon olive oil and season with chopped fresh rosemary, salt and pepper. Roast in 400-degree oven for one hour for rare- to medium-rare. Garnish with roasted potatoes and whole sprigs of rosemary.

Roasted Brussels Sprouts with Pomegranate and Almonds
Wash, trim and halve the sprouts. Toss with olive oil, salt and pepper. Roast at 400 degrees for 30 minutes. Top with pomegranate seeds and toasted slivered almonds.

Roasted Potatoes
Wash and dry baby red bliss and gold potatoes. Toss with olive oil, salt and pepper and roast at 400 degrees for 30-40 minutes. Garnish with fresh parsley.

Citrus Salad with Honey + Mint
Peel and slice two ruby grapefruits and two large oranges. Whisk two tablespoons honey and two tablespoons chopped fresh mint with two tablespoons orange juice. Toss fruit sections with dressing and garnish with mint. 

Canterbury - Rooted in Tradition

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