Celebrate!

food

Simple but special menu ideas for Christmas Eve, morning and day. Relax, you've got this.


Photos by Tina Rupp
Above Image | Three Greens, Beets and Portobellos (left); Creamed Cauliflower (right).

Christmas Eve

Prime Rib Roast

Makes | 12 servings Prep | 15 minutes Roast | Roast: at 450° for 30 minutes and at 350° for 1 hour Let Rest | 30 minutes


  • 1 (3-rib) standing beef rib roast (about 6 lbs)
  • 3 cloves garlic, minced
  • 1 small shallot, minced
  • 3 tbsp chopped fresh parsley
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp chopped fresh thyme
  • 2 tsp chopped fresh rosemary
  • 2 tsp kosher salt
  • ½ tsp black pepper

  • Place beef in a baking pan fitted with a flat wire rack. Pat dry. Allow to sit at room temperature for 1 hour.
  • Heat oven to 450°. In a small bowl, combine garlic and all remaining ingredients. Rub all over beef. Roast at 450° for 30 minutes. Reduce oven to 350° and roast 1 hour or until temperature reaches 130° for medium-rare. (Make sure to test roast at its thickest spot.)
  • Let rest 30 minutes before slicing. Serve with Blender Béarnaise Sauce (recipe follows).

Per serving 530 Cal, 43 g Fat, 31 g Pro, 2 g Carb, 0 g Fiber, 410 mg Sodium


Blender Béarnaise Sauce

Makes | 12 servings Prep | 10 minutes Cook | 5 minutes Cool | 2 minutes


  • 1 small shallot, minced
  • ¼ cup Champagne or white wine vinegar
  • ¼ cup dry white wine
  • 3 tbsp chopped fresh tarragon
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1½ sticks unsalted butter
  • 3 pasteurized egg yolks

  • In a small pot, combine shallot, vinegar, wine, 1 tbsp tarragon, the salt and pepper. Bring to a simmer and cook until reduced by half, about 5 minutes. Melt butter in a separate small pot until steaming. Let both cool for 2 minutes.
  • Transfer liquid to a blender. While running on low, drop in yolks one at a time. Slowly pour in warm butter. Increase speed, blending until well combined.
  • Pour into a bowl and stir in 2 tbsp tarragon. Serve warm with roast.

Per serving 130 Cal, 13 g Fat, 1 g Pro, 2 g Carb, 0 g Fiber, 55 mg Sodium


Linguine with Clams

Makes | 8 servings Prep | 15 minutes Cook | 16 minutes


  • 1 lb linguine
  • ¼ cup extra-virgin olive oil, plus more for drizzling (optional)
  • 4 cloves garlic, sliced
  • 4 lbs littleneck clams, scrubbed and rinsed in cold water
  • ½ cup clam juice
  • ¼ cup dry white wine
  • 1 cup fresh parsley, chopped, plus more for serving (optional)
  • ¼ tsp salt

  • Bring a large pot of salted water to a boil. Add linguine and cook 9 minutes, until al dente. Drain, reserving ½ cup pasta water. Place pasta in a large bowl.
  • Meanwhile, heat 2 tbsp oil in a second large pot. Stir in garlic; cook 1 minute. Add clams, clam juice and wine. Bring to a boil, then reduce to a simmer and cover. Cook 4 to 6 minutes, until clams just open. (Do not overcook or they will become rubbery.)
  • Pour clams and juice, 2 tbsp oil, the parsley and salt into bowl with linguine. Gently toss. If desired, drizzle with more oil and top with additional parsley.

Per serving 330 Cal, 8 g Fat, 16 g Pro, 45 g Carb, 2 g Fiber, 520 mg Sodium


Creamed Cauliflower

Makes | 8 servings Prep | 15 minutes Cook | 12 minutes


  • 1 large head cauliflower, cut into florets (about 8 cups)
  • ⅓ cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp ground nutmeg

  • Place cauliflower in a large pot, adding 2 inches of water. Bring to a boil, covered. Reduce to a simmer and cook 10 to 12 minutes, until fork-tender.
  • Drain cauliflower and transfer to a food processor. Add all remaining ingredients and process until semi-smooth.

Per serving 80 Cal, 7 g Fat, 2 g Pro, 4 g Carb, 2 g Fiber, 310 mg Sodium


Three Greens, Beets and Portobellos

Makes | 8 servings Prep | 25 minutes Cook | 10 minutes


  • ¼ cup extra-virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp unsalted butter
  • 12 oz portobello mushrooms, cleaned and thinly sliced
  • 4 mixed beets (purple and golden), 2 inches wide, sliced very thin on a handheld mandoline slicer (such as OXO)
  • 12 cups mixed greens (4 cups each baby kale, spinach and arugula)
  • ¼ cup chopped roasted pistachios
  • ¼ cup chopped walnuts

  • In a large bowl, whisk 3 tbsp each oil and vinegar, the honey, mustard, ¼ tsp salt and ⅛ tsp black pepper. Set aside.
  • In a large skillet, heat 1 tbsp each oil and butter. Carefully stir in sliced mushrooms. Cook, stirring every few minutes, until mushrooms soften and begin to brown, about 10 minutes. Season with ¼ tsp salt and ⅛ tsp pepper.
  • Toss mushrooms, remaining 4 ingredients and ¼ tsp salt in bowl with dressing.

Per serving 220 Cal, 17 g Fat, 6 g Pro, 16 g Carb, 4 g Fiber, 320 mg Sodium


Christmas Morning

Dutch Baby with Berries

Makes | 4 servings Prep | 10 minutes Cook | 2 minutes Bake | at 400° for 18 minutes


  • 1 cup strawberries, hulled and sliced
  • 1 cup blueberries
  • 2 tbsp plus 2 tsp granulated sugar
  • 2 tbsp unsalted butter
  • 2 large eggs
  • ½ cup milk
  • ½ cup all-purpose flour
  • ⅛ tsp salt
  • Confectioners' sugar, for dusting

  • Heat oven to 400°. In a medium bowl, combine berries and 2 tsp sugar. Set aside.
  • Melt butter in a 10-inch cast-iron skillet over medium, 2 minutes. Brush butter up sides of pan.
  • Combine eggs, milk, flour, 2 tbsp sugar and the salt in a blender. Blend 1 minute, until mixture is well combined and foamy. Pour into skillet and carefully transfer hot pan to oven.
  • Bake 18 minutes, until puffy and lightly browned on top. Remove from oven and dust with confectioners' sugar. Top slices with berry mixture and serve.

Per serving 227 Cal, 10 g Fat, 6 g Pro, 30 g Carb, 2 g Fiber, 123 mg Sodium


Jumbo Nutella Cinnamon Rolls

Makes | 9 rolls Prep | 20 minutes Let Rest | 5 minutes Let Rise | overnight plus 2 hours Bake | at 350° for 40 minutes Cool | 10 minutes


  • 1 envelope (¼ oz) active dry yeast
  • ¼ cup warm water (100° to 110°)
  • 3 tbsp granulated sugar
  • 4 oz cream cheese (from an 8 oz pkg), at room temperature
  • ½ cup plus 4 tsp whole milk
  • 2 large eggs
  • 4 cups all-purpose flour, plus more as needed
  • ½ tsp salt
  • ¾ cup Nutella chocolate-hazelnut spread
  • ¾ cup miniature chocolate chips
  • ½ cup toasted chopped hazelnuts
  • 2 tsp ground cinnamon
  • 1 cup confectioners' sugar

  • Sprinkle yeast over warm water in a cup. Add 1 tbsp sugar and let stand until foamy, 5 minutes.
  • Meanwhile, beat cream cheese until smooth. Gradually beat in 2 tbsp sugar and ½ cup milk. On low, beat in eggs, 1½ cups flour and the salt, followed by yeast mixture. With a wooden spoon, stir in 2½ cups flour until soft dough begins to form. Transfer to a floured surface and knead 5 minutes, adding more flour as needed. Let rest 5 minutes.
  • Roll out dough on a lightly floured surface to a 16 × 12-inch rectangle. Spread Nutella on dough, leaving a ½-inch border. Top with chocolate chips, nuts and cinnamon. Starting on one long side, roll up jelly-roll style and pinch seam to close, wetting edge with water to help seal.
  • Cut crosswise into 9 pieces. Place in a greased 13 × 9 × 2-inch pan (rolls will not fill pan). Cover with plastic and refrigerate until the next morning.
  • Remove pan from refrigerator and let rolls rise on countertop for 2 hours. Heat oven to 350°. Uncover and bake rolls until golden, 35 to 40 minutes. Cool 10 minutes on a wire rack.
  • Mix confectioners' sugar and 4 tsp milk to make smooth glaze. Drizzle over rolls. Serve warm.

Per roll 610 Cal, 23 g Fat, 12 g Pro, 90 g Carb, 5 g Fiber, 211 mg Sodium


Christmas Dinner

Savory Bread Pudding

Makes | 10 servings Prep | 20 minutes Cook | 14 minutes Refrigerate | 2 hours or overnight Bake | at 350° for 1 hour


  • 1 pkg (12 oz) fresh maple-flavored breakfast sausage links
  • 1 Gala apple, cored, thinly sliced
  • 1 loaf (1 lb) Italian bread, cut into 1-inch cubes
  • 2 tbsp fresh sage, chopped
  • 10 large eggs
  • 2 cups milk
  • ⅓ cup maple syrup
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 cups shredded white cheddar

  • Place sausage in a large skillet and add 1 cup water. Cook 6 minutes over medium-high, until water cooks off. Cook 6 more minutes, browning on all sides. Remove to a board and add apple to same pan. Cook 2 minutes. Cut sausage into ½-inch pieces; place in a very large bowl along with apples. Toss with bread and sage.
  • Whisk eggs with next 4 ingredients. Pour over bread mixture and toss to coat. Transfer half to a greased 3 qt shallow baking dish (13 × 9 × 2-inch or similar) and top with 1 cup cheddar. Add remaining bread mixture and cover with plastic wrap. Refrigerate at least 2 hours or overnight.
  • Heat oven to 350°. Replace plastic with foil. Bake 30 minutes. Uncover; top with 1 cup cheddar. Bake 30 minutes.

Per serving 486 Cal, 27 g Fat, 23 g Pro, 36 g Carb, 2 g Fiber, 934 mg Sodium


Broccoli and Snap Pea Salad

Makes | 12 servings Prep | 10 minutes


  • ½ cup buttermilk
  • ⅓ cup mayonnaise
  • 2 tbsp cider vinegar
  • 4 tsp sugar
  • 1 tsp salt
  • ½ tsp black pepper
  • 8 cups broccoli slaw (such as Mann's)
  • 1 cup thinly sliced snap peas
  • 1 cup matchstick-cut carrots
  • ½ cup crumbled cooked bacon

  • Combine buttermilk and next 5 ingredients; whisk until smooth.
  • In a large salad bowl, combine slaw, snap peas and carrots. Toss with dressing; stir in bacon.

Per serving 121 Cal, 8 g Fat, 5 g Pro, 7 g Carb, 2 g Fiber, 431 mg Sodium


Lemon Farro with Peas

Makes | 8 servings Prep | 15 minutes Cook | 28 minutes


  • 1 tbsp olive oil
  • 3 scallions, thinly sliced
  • 3 cloves garlic, chopped
  • 1½ cups uncooked farro
  • 3½ cups chicken broth
  • ½ tsp fresh thyme
  • 1 cup frozen peas, thawed
  • 3 scallions, cut diagonally into ½-inch pieces
  • ½ cup plain Greek yogurt
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ cup dried cherries

  • In a saucepan, heat oil over medium. Add sliced scallions and garlic; cook 3 minutes. Add farro, broth and thyme. Simmer with lid slightly ajar for 25 minutes, until tender.
  • Stir in peas and diagonally-cut scallions during last 2 minutes. Drain; let cool.
  • Whisk yogurt, lemon juice, salt and pepper; stir into farro and add cherries.

Per serving 250 Cal, 4 g Fat, 9 g Pro, 47 g Carb, 7 g Fiber, 111 mg Sodium


Cheddar and Thyme Scones

Makes | 12 scones Prep | 15 minutes Bake | at 400° for 25 minutes


  • 3 cups all-purpose flour
  • ⅓ cup sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • ⅛ tsp cayenne pepper
  • 1 stick (½ cup) cold unsalted butter, cut into small pieces
  • 1 cup buttermilk
  • 1 cup shredded white cheddar
  • 1 tsp fresh thyme
  • 1 egg white, lightly beaten

  • Heat oven to 400°. Coat a baking sheet with nonstick cooking spray.
  • In a large bowl, blend flour and next 6 ingredients. Cut in butter with a pastry cutter until mixture resembles coarse crumbs.
  • Add buttermilk, cheddar and thyme and stir until dough forms. Knead a few times in bowl. Divide dough in half and form into balls.
  • Place dough balls on baking sheet and flatten into 7-inch circles. Cut each into 6 wedges; brush with egg white.
  • Bake 20 to 25 minutes, until golden. Re-cut wedges and serve.

Per scone 254 Cal, 11 g Fat, 7 g Pro, 31 g Carb, 1 g Fiber, 455 mg Sodium


Mushroom and Squash Lasagna

Makes | 12 servings Prep | 30 minutes Cook | 10 minutes Bake | at 375° for 55 minutes Cool | 20 minutes


  • 2 tbsp olive oil
  • 1 lb summer squash, cut into ½-inch dice
  • 1¼ lbs cremini mushrooms, sliced
  • ½ red onion, sliced
  • 6 cloves garlic, chopped
  • 3 cups marinara sauce
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 1 container (15 oz) ricotta
  • 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
  • 2 eggs, lightly beaten
  • ¼ tsp ground nutmeg
  • 12 lasagna noodles
  • 4 cups shredded 4-cheese pizza blend (such as Sargento)
  • ¼ cup grated Parmesan

  • Heat oven to 375°.
  • Heat oil in a large skillet over medium-high; add squash and next 3 ingredients. Cook 10 minutes, stirring often. Stir in 2 cups sauce, the salt, pepper and oregano; bring to a simmer.
  • Combine ricotta and next 3 ingredients.
  • Cook lasagna noodles following package directions. Drain.
  • Spread ½ cup sauce in bottom of a 13 × 9 × 2-inch baking dish. Layer 3 noodles, ⅓ of ricotta mixture, ⅓ of vegetables and 1 cup pizza cheese. Repeat layering twice. Top with ½ cup sauce and 1 cup pizza cheese.
  • Cover with foil and bake 30 minutes. Remove foil and bake 25 minutes. Sprinkle Parmesan over top during last 10 minutes. Cool 20 minutes before serving.

Per serving 376 Cal, 17 g Fat, 22 g Pro, 34 g Carb, 4 g Fiber, 797 mg Sodium


Cherry-Glazed Ham

Makes | 20 servings Prep | 15 minutes Cook | 6½ minutes Bake | at 375° for 2 hours


  • 1 tbsp olive oil
  • ½ medium red onion, chopped
  • 1 tsp chili powder
  • 1½ cups red cherry preserves
  • 2 tsp Dijon mustard
  • 1 tbsp cider vinegar
  • 8 lbs fully cooked reduced-sodium ham, bone-in shank portion

  • Heat oven to 375°.
  • Make cherry sauce: In a medium pot, heat oil over medium-high; add onion and cook 3 minutes. Stir in chili powder and cook 30 seconds. Add preserves and mustard; simmer 3 minutes, until smooth. Stir in vinegar.
  • Place ham on a rack in a large roasting pan; add 2 cups water. Cover with foil and bake 1½ hours. Uncover and brush with ¾ cup sauce, reserving the balance. Bake 30 minutes.
  • Serve ham with remaining sauce.

Per serving 243 Cal, 9 g Fat, 25 g Pro, 16 g Carb, 0 g Fiber, 814 mg Sodium