I wanted to share with you our Christmas Dinner Menu, in case you are still looking for ideas. Feel free to print out this menu – just double click on it for print version. I have attached links below to all the recipes.
Brioche Stuffing With Chestnuts and Figs is from the New York Times Well Recipes, but I’ve adapted it and posted my vegetarian version here. This Christmas I will add to it raisins, fresh cranberries and rosemary.
Roasted Root Vegetables: Red Beets, Indigo, Orange & Cream Colored Carrots, and White Parsnips ~ Nestled alongside the Stuffing, this will roast in a bit of olive and safflower oil tossed with rosemary, covered in foil for the first thirty minutes and left uncovered the final 10.
I wish you a Holiday Season full of Love, Light and Peace.