Here are some of our favorite recipes for the holidays….

Green Beans with Almonds

Ingredients (for approximately 8 servings):

  • 1 1/2 lbs green beans, trimmed (French green beans work great for this)
  • 2 Tbs. olive oil
  • 1/2 cup slivered almonds
  • 1 tsp. minced or pressed garlic (about 1 medium clove)
  • 1 Tbs. fresh lemon juice (about 1 small lemon)
  • Kosher salt and freshly ground black pepper


  1. Bring 6-7 quart pot of water to a boil and add the beans. Cook 2 minutes.
  2. Drain in a colander and rinse under cold water until completely cool. Spread the beans on a clean kitchen towel and dry thoroughly.
  3. In a 12-in skillet, heat oil over medium low heat.  Add the almonds and cook, stirring occasionally, until golden-brown all over, about 3 minutes. Using a slotted spoon, transfer the almonds to a plate.
  4. Reduce heat to low and add the garlic to the skillet. Cook, stirring occasionally, until fragrant, about 30 seconds.
  5. Add the beans, increase the heat to medium, and cook, tossing occasionally, until crisp-tender and lightly browned in some places, 5-8 minutes.
  6. Stir in the lemon juice and season to taste with salt and pepper.  Transfer to a serving platter, sprinkle with almonds, and serve.

Colorful Roasted Vegetables

  • 1 small butternut squash, cubed
  • 2 bell peppers (we recommend red for color), diced
  • 1 sweet potato, cubed
  • 1 red onion, quartered and separated
  • 2 Tbsp chopped rosemary (recommended fresh)
  • 1 Tbsp chopping thyme (recommended fresh)
  • 1/4 cup olive oil
  • 2 Tbsp balsamic vinegar
  • Salt and fresh ground pepper
  1. Preheat oven to 475F.
  2. Combine squash, red bell peppers, sweet potato, and onion pieces in a large bowl.
  3. In another bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.  Toss into the vegetable bowl until everything is coated.
  4. Spread evenly on a large, non-toxic roasting pan.
  5. Stirring every 10 min, roast for 35-40 min or until all vegetables are cooked through and slightly browned.

Cauliflower Garlic Mashed Potatoes

Ingredients (for approximately 8 servings):

  • 2 heads of cauliflower
  • 1/4 tsp fresh ground pepper
  • 2 Tbsp of cream cheese, softened
  • 1 tsp minced garlic
  • 1/4 tsp bullion or ½ tsp salt
  • 1/2 cup grated Parmesan


  • Cut cauliflower into florets
  • Steam cauliflower florets until tender.
  • Let florets cool and squeeze/ring out extra water using clean kitchen towel or thick paper towel.
  • In bowl using blender, or in a food processor, puree the cauliflower with the cream cheese, parmesan, garlic, bullion/salt, and pepper until almost smooth.