Quick Holiday Dinner Recipes

Holidays are for family and college Bowl games and food – lots of food. Christmas meals might only take a backseat to Thanksgiving feasts. Both are a gift. Both somehow are a formula for extended naps on the couch.

But it’s important to know that holiday layouts don’t need to limited to gingerbread cookies, giant slabs of ham and a reserved corner of the table designated for the three-year old sugar-coated fruit cake Grandma slaved over.

For those of us still trying to figure out what’s on the menu, lifestyle blogger Camille Styles, author of Camille Styles Entertaining, shared a pair of holiday-themed recipes to equally worthy of date night or having the parents over for dinner – and they taste good enough that your mom will be too distracted to ask when you’re finally getting married.

Check out the ravioli recipe below which is perfect for the emerging population of veggie eaters that will show up to your kitchen without leaving the meat lovers in the cold. But first start with this burrata toast appetizer with caramelized walnuts.

“These caramelized walnuts have been in my entertaining arsenal for years, and I use them in so many different ways,” Styles says.”Topping salads, adding sweetness to veggie side dishes, and even as an unexpected touch to vanilla ice cream. I like to make a big batch and store in a mason jar in the freezer so I always have them at the ready.”

Burrata Toast With Caramelized Walnuts And Pomegranate Pesto

Ingredients:

Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins
Serving Size: 2 slices 

1 cup California walnuts (shelled)

1/2 cup sugar

1 cup water

1/4 teaspoon of sea salt (I like to use Maldon)

1 loaf rustic country bread or french baguette (avoid a bread with too many “holes” in it or the ingredients will fall through)

2 tablespoons extra-virgin olive oil

1 ball of burrata cheese (or, substitute fresh mozzarella)

8 – 10 ripe fresh figs, sliced thinly

1/2 cup pomegranate seeds

1/4 cup fresh mint leaves for garnish

for the mint pesto:

1/3 cup California walnuts (shelled)

2 cups fresh mint leaves

1 garlic clove

1/2 teaspoon salt

1/3 cup extra-virgin olive oil

juice of 1 lemon

Instructions:

1. Preheat the oven to 350 °F degrees.
2. In a small saucepan, combine the walnuts, sugar and 1 cup water. Bring to a boil, stirring, until the sugar dissolves. Cook over moderate heat, stirring, for 5 minutes.
3. Using a slotted spoon, transfer the walnuts to a parchment-lined baking sheet, and sprinkle lightly with salt. Bake for 9 minutes, or until the nuts are fragrant and lightly caramelized. Let cool.
4. Make the mint pesto by adding all ingredients to a food processor or blender, and blending until well-combined. I like to leave it a tiny bit chunky so you can see the flecks of the mint.
5. Slice bread thinly into about 1/2-inch slices. Heat broiler (or, you could also use an indoor grill pan on stove.) Brush each side of bread slices with extra virgin olive oil, then broil until lightly charred, turning once, about 1 minute per side.
6. Transfer to a cutting board. On each still-warm toast, spread about a teaspoon of the burrata. Drizzle with mint pesto, top with a slice or 2 of fresh figs, then scatter walnuts and pomegranates over the tops of the toasts. Cut each toast in half, and sprinkle with fresh mint leaves for garnish. Eat!

Butternut Squash Ravioli With Walnuts, Sage And Orange Brown Butter

“Yep, this recipe uses store-bought ravioli because (a) it saves me tons of time in the kitchen to not have to roll out my own ravioli, and (b) most groceries sell high quality brands in the refrigerated section that are super delicious, which makes it a one-stop shopping trip when buying the California Walnuts and rest of the ingredients,” Styles wrote in a blog post delivering the recipe. “Of course, you can totally make your own if you want this to be more of an “enjoy the process” kind of cooking experience, but why not put your energy towards perfecting this sauce – and maybe whipping up a fancy dessert afterwards?

Be sure to prep this dish beforehand so that it’s ready to serve immediately.

Ingredients:

Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins
Serving Size: About 3/4 cup ravioli

2 9-ounce packages refrigerated butternut squash ravioli (or your favorite variety)

1 tablespoon extra-virgin olive oil

3/4 cup California walnuts, divided

1/2 cup butter (1 stick)

1/4 cup fresh sage leaves

2 oranges

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/2 cup grated Parmesan cheese

1/2 cup pomegranate seeds optional garnish

Instructions:

1. Preheat oven to 375 °F.
2. Put on a large pot of salted water to boil, then cook butternut squash ravioli according to package directions. Drain, then toss lightly with olive oil.
3. Meanwhile, spread out walnuts on a baking sheet lined with parchment paper and toast in oven for about 8 minutes, until lightly golden and starting to become fragrant. Remove, then roughly chop and set aside.
4. Melt the butter in a large, heavy skillet over medium heat. Add sage and let cook until the butter starts to brown, about 3 minutes. Add zest and juice of orange and 1/2 cup of the toasted walnuts and cook until warmed through. Turn the heat off and season with salt and pepper.
5. Gently transfer the ravioli to a serving platter and top with the brown butter sauce, letting all the sage and walnuts fall over the top of the pasta. Sprinkle with Parmesan cheese, remaining 1/4 cup toasted walnuts, and pomegranate seeds (optional) and serve.

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