How to Keep Your Holidays Fun and Festive
‘Tis the season to be…safe! The holiday season is here and with it comes plenty of good cheer, but there are also unique safety risks this time of year. Let’s hang those stockings by the chimney and light those candles with extra care. Sentara has put together this holiday safety guide to help ensure you don’t find yourself on the naughty list!
Holiday Recipes
Try adding these tasty and healthy recipes to your holiday menu.
Quinoa with Oven Roasted Vegetables
Prep. Time: 10 minutes; Cook Time 25 minutes
Makes 4 servings
Ingredients
- 1 (14-ounce) package butternut squash
- 1 (10-ounce) package frozen broccoli florets
- 1 red onion, halved and cut into wedges
- 5 tablespoons olive oil, halved
- 1 cup uncooked quinoa
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1/2 teaspoon finely chopped fresh thyme
- 1/4 cup dried cranberries
Directions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Cut the butternut squash into small bite-size pieces. Place on baking sheet with broccoli florets and onion pieces. Drizzle 2 tablespoons oil over all. Season with salt (optional) and pepper. Bake for 25 minutes or until vegetables are tender.
- Meanwhile, cook quinoa according to the package directions. Drain, if needed.
- In medium bowl, whisk together the lemon juice, honey, thyme and remaining 3 tablespoons olive oil season with salt (optional) and pepper. When vegetables are done roasting, add them to the bowl. Toss to combine.
- Divide the quinoa between 4 bowls. Spoon roasted vegetables evenly over each bowl top with a sprinkle of cranberries.
Sweet Potato and Apple Salad
Ingredients
- 2 large sweet potatoes, peeled and cubed
- Vegetable cooking spray
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 3 tablespoons apple cider
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 medium gala apple, cored and chopped, about 1 cup
- 1/2 cup chopped celery
- 1/4 cup sliced red onion
- Lettuce leaves
Directions
- Preheat oven to 450 degrees. Arrange sweet potatoes in single layer on baking sheet. Coat with cooking spray; season with half the salt and pepper. Roast 20-25 minutes or until potatoes are tender, stirring halfway through. Cool completely.
- Meanwhile, whisk cider, oil, vinegar, mustard, honey and remaining salt and pepper in small bowl until blended.
- Combine sweet potatoes, apple, celery and onion in medium bowl. Drizzle with dressing; gently toss to coat.
- Arrange lettuce leaves on 4 serving plates. Top evenly with sweet potato salad.
Sweet Potato and Wild Rice Stuffing
Ingredients
- 1 cup uncooked wild or brown rice, rinsed and drained
- 1 lb. sweet potatoes, peeled and cut into bite-size cubes
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1/4 cup snipped fresh parsley
- 1/4 cup chopped green onions
- 1 teaspoon snipped fresh rosemary
- 1/2 cup pomegranate arils or seeds
- Salt and pepper
Directions
- Cook rice in boiling water according to package directions.
- Meanwhile, place a 15x10-inch baking pan in oven. Preheat oven to 450 degrees.
- In large bowl combine sweet potato cubes, 2 tablespoons olive oil, the garlic, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Spread potatoes in heated pan. Roast for 25 minutes or until tender and browned, stirring after 10 minutes.
- In serving dish stir together the rice, sweet potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in parsley, green onions and rosemary; toss to combine. Sprinkle with pomegranate arils.
Recipes from Rita Smith, RD