3 Healthy Christmas Recipes

Brown Butter & Sage Risotto with Lobster

Ingredients:
4 tablespoons butter
10 sage leaves
1 chopped shallot
2 cups arborio rice
1-quart vegetable or fish broth
1 cup cooked lobster meat, chopped into bite-sized pieces
1 cup grated parmesan cheese (optional)
Salt, pepper to taste

Method:

1. In a large stock pot set over medium heat, melt the butter and when it starts to foam
   and turn brown, swirl the pan and add in the sage leaves. After a about 30 seconds,
   remove the sage leaves and set aside.
2. Remove half of the butter and set aside. Add the chopped shallot to the pot and stir
   frequently until translucent, about 2 minutes. Add the arborio rice in and gently stir.
3. Add in the liquid, one cup at a time and stir until it has been absorbed by the rice.
4. Add in the parmesan cheese and stir well.
5. Just before serving, fold in the cooked lobster meat and serve drizzled with the
   remaining brown butter and crispy sage leaves.

Charred Cauliflower Appetizer

Ingredients:
2 heads cauliflower or Caulini
½ cup currants or golden raisins
½ cup chopped parsley
½ cup veganaise
2 tablespoons tahini
2 tablespoons olive oil
1 tablespoon sriracha
Sliced almonds, toasted

Method:

1. Preheat oven to 425*F
2. Separate cauliflower florets and spread onto a baking sheet. Salt and pepper
   them.
3. In a small bowl, wisk veganaise, tahini and sriracha. Use this to brush onto the
   cauliflower and roast for 15-20 minutes or until cauliflower is golden brown.
4. Remove from oven and drizzle with remaining sauce, chopped parsley, currants
   and toasted almonds.

Roasted Acorn Squash and Pomegranate Salad

Ingredients:
Baby red butter lettuce
1 acorn squash cut into half-moons, seeds removed
1 cup toasted walnuts
2 golden delicious apples
Pomegranate seeds for decoration

Pomegranate Vinaigrette:
¼ cup pomegranate juice
2 tablespoons apple cider vinegar
½ chopped shallot
1 cup olive oil
1 teaspoon mustard
1 tablespoon honey
Salt and pepper to taste

Method:

1. Preheat oven to 425*F
2. Line a baking sheet with aluminum foil and place acorn squash half-moons
   drizzled with olive oil, salt and pepper. Roast for 15-20 minutes or until golden
   and tender.
3. Prepare pomegranate vinaigrette by combining ingredients in a blender and
   blending until smooth. Set aside.
4. Serve and enjoy.

All these recipes are delicious, filling and so simple to make. You can meal-prep all of them and keep them in the fridge for a few days after. Subscribe to my YouTube channel for more simple, healthy and delicious recipes!

I send you love and light,
Yovana