Christmas, New Year’s, Hanukkah, Kwanzaa, and many other holidays are celebrated in the last weeks of December. The Chico Certified Farmer’s Market is here to help you with all your holiday shopping needs! From gifts to ingredients, we have it all. Need inspiration? We’ve put together a few holiday menus with recipes for an appetizer, side dish, main, and dessert for vegans, vegetarians, and meat eaters alike. Pick up ingredients at the Saturday morning market!

Vegan Holiday Menu

Appetizer: Stuffed Mushroom Caps

Ingredients:

• Large cremini mushrooms (12-16)
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup breadcrumbs
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F.
2. Remove and finely chop the mushroom stems.
3. Sauté chopped stems, garlic, and onion in olive oil until softened.
4. Mix sautéed vegetables with breadcrumbs and parsley.
5. Stuff the mushroom caps with the mixture.
6. Place caps on a baking sheet, drizzle with olive oil, and bake for 20 minutes.

Side Dish: Roasted Winter Vegetables with Maple Glaze

Ingredients:

• 3 medium carrots, sliced
• 2 parsnips, sliced
• 1 lb Brussels sprouts, halved
• 2 medium sweet potatoes, diced
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp chopped fresh rosemary
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.
2. Toss vegetables with olive oil, maple syrup, rosemary, salt, and pepper.
3. Spread evenly on a baking sheet.
4. Roast for 25-30 minutes, stirring halfway through.

Main Dish: Lentil and Vegetable Shepherd’s Pie

Ingredients:

• 1 cup green lentils, cooked
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 1 cup mushrooms, chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups vegetable stock
• 3 cups mashed potatoes (made with olive oil and almond milk)

Instructions:

1. Preheat oven to 375°F.
2. Sauté carrots, celery, onion, mushrooms, and garlic until tender.
3. Stir in tomato paste, cooked lentils, and vegetable stock; simmer until thickened.
4. Transfer mixture to a baking dish, spread mashed potatoes on top, and bake for 25 minutes.

Dessert: Spiced Poached Pears

Ingredients:

• 4 pears, peeled
• 3 cups red wine (or apple cider)
• 1/2 cup sugar
• 1 cinnamon stick
• 3 cloves
• 1 star anise

Instructions:

1. Combine wine (or cider), sugar, and spices in a large pot.
2. Bring to a simmer and add pears.
3. Simmer for 20-30 minutes until pears are tender.
4. Serve warm or chilled.

 

Vegetarian Holiday Menu

Appetizer: Caprese Skewers with Basil Oil

Ingredients:

• 1 pint cherry tomatoes
• 8 oz fresh mozzarella balls
• 1 bunch fresh basil
• 2 tbsp olive oil
• 1 tbsp balsamic glaze

Instructions:

1. Thread cherry tomatoes, mozzarella, and basil leaves onto skewers.
2. Drizzle with olive oil and balsamic glaze before serving.

Side Dish: Cheesy Hasselback Potatoes

Ingredients:

• 4 medium potatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup shredded cheddar or gruyere cheese
• 1 tsp fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Thinly slice potatoes, leaving the base intact.
3. Brush with olive oil, season with garlic, thyme, salt, and pepper.
4. Bake for 40 minutes, then sprinkle cheese between slices.
5. Bake for another 10 minutes until cheese is melted.

Main Dish: Spinach and Butternut Squash Lasagna

Ingredients:

• 9 lasagna noodles, cooked
• 2 cups ricotta cheese
• 2 cups spinach, chopped
• 2 cups roasted butternut squash, mashed
• 2 cups marinara sauce
• 1 cup shredded mozzarella
• 1 tsp chopped fresh sage

Instructions:

1. Preheat oven to 375°F.
2. Combine ricotta and spinach in a bowl.
3. Layer lasagna noodles, ricotta-spinach mix, mashed squash, marinara, and mozzarella in a baking dish.
4. Repeat layers, finishing with mozzarella on top.
5. Bake for 35-40 minutes.

Dessert: Pumpkin Cheesecake Bars

Ingredients:

• 1 graham cracker crust
• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 3/4 cup sugar
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Instructions:

1. Preheat oven to 350°F.
2. Beat cream cheese, pumpkin, sugar, eggs, cinnamon, and nutmeg until smooth.
3. Pour over graham cracker crust.
4. Bake for 40 minutes, then chill before slicing.

 

Meat Eater Holiday Menu

Appetizer: Bacon-wrapped Dates with Goat Cheese

Ingredients:

• 12 Medjool dates
• 4 oz goat cheese
• 6 strips bacon, halved
• Toothpicks

Instructions:

1. Preheat oven to 375°F.
2. Stuff dates with goat cheese.
3. Wrap each date with a half slice of bacon and secure with a toothpick.
4. Bake for 20 minutes, turning halfway through.

Side Dish: Garlic Butter Green Beans with Toasted Almonds

Ingredients:

• 1 lb green beans
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup slivered almonds
• 1 tbsp lemon juice

Instructions:

1. Blanch green beans in boiling water for 2 minutes, then drain.
2. Sauté garlic in butter, add green beans, and toss.
3. Toast almonds in a dry skillet and sprinkle over green beans.
4. Finish with a squeeze of lemon juice.

Main Dish: Herb-Crusted Roast Chicken

Ingredients:

• 1 whole chicken
• 3 tbsp olive oil
• 2 tbsp chopped rosemary
• 2 tbsp chopped thyme
• 4 cloves garlic, minced
• 1 lemon, halved
• Salt and pepper

Instructions:

1. Preheat oven to 425°F.
2. Rub chicken with olive oil, herbs, garlic, salt, and pepper.
3. Stuff the cavity with lemon halves.
4. Roast for 1-1.5 hours, basting occasionally, until internal temperature reaches 165°F.
5. Let rest for 10 minutes before carving.

Dessert: Apple Galette with Cinnamon Sugar

Ingredients:

• 1 sheet puff pastry, thawed
• 3 apples, thinly sliced
• 3 tbsp sugar
• 1 tsp cinnamon
• 1 tbsp butter, melted

Instructions:

1. Preheat oven to 375°F.
2. Roll out puff pastry on a baking sheet.
3. Layer apple slices on the pastry.
4. Mix sugar and cinnamon, then sprinkle over apples.
5. Drizzle with melted butter and bake for 30-35 minutes.