41 Festive Christmas Dinner Ideas

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Roast Lamb Shoulder

Slow Roast Lamb Shoulder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT210M · Total: PT250M · Yield: [‘4’, ‘4 People’]

How to cook your family the best lamb roast dinner. This recipe shows you how to slow roast a lamb shoulder joint in the oven, for 3 ½ to 5 hours at a low temperature. Slow cooked to the point where the tender meat falls off the bone. Extra flavour and glaze are given from a mint jelly marinade added near the end of cooking time. Lamb is roasted in stock which creates the base for a delicious minted lamb gravy.Instructions are for half shoulder lamb, however, can also be used for a whole shoulder lamb joint, with extra oven roasting time. Measurements are given in both UK, metric and US, imperial.

Ingredients

• 1.2 kg Lamb Shoulder (Bone in)
• 2 Onions
• 1 Garlic bulb (Spread into cloves)
• 4 sprigs thyme (Or your prefered herb)
• 2 tbsp Olive Oil
• Salt and Pepper
• 1 litre Lamb stock (Can use beef or vegetable stock instead.)
• 3 tbsp Mint Jelly
• Leftover stock, from roasting tin (fat removed)
• 3 tbsp Flour (mixed with water to create a lump free slurry before adding)
• 1 tsp Mint Jelly

Instructions

1. Preheat oven to 150°C fan / 170°C / Gas mark 3 / 325°F. It is best to bring the 1.2 kg Lamb Shoulder (Bone in) out of the fridge at least an hour before cooking. Remove from packaging and pat dry.Chop 2 Onions into thick round discs. Place in the middle of a large roasting tin with the cloves of 1 Garlic bulb (no need to peel) and 4 sprigs thyme scattered around.
2. Pour 2 tbsp Olive Oil over the lamb shoulder and rub it in on both sides with your hands
3. Place the lamb shoulder joint on top of the onions fat side up, season the lamb with more thyme leaves and a generous amount of Salt and Pepper
4. Add 1 litre Lamb stock around the lamb (do not pour over the lamb)
5. Cover the whole tray with foil and cook at 150°C fan / 170°C / Gas mark 3 / 325°F for 3 hours to start (this is not the full cooking time)(remember this cooking time is for a 1kg – 1.5 kg, half lamb shoulder, see notes section for roasting time, if using a larger, whole shoulder)
6. Remove tray halfway through cooking. Shut oven door, lift foil and use a spoon or baster to pour the stock over the lamb. Recover with foil and cook for the remaining time.
7. After 3 hours of cooking, spoon on 3 tbsp Mint Jelly and rub all over the top.Remove from roasting tin and place in a clean tray to continue cooking for another 30 minutes uncovered at the same temperature.
8. Remove onions and garlic (you can keep for serving with roast if desired).Use a sieve to pour Leftover stock, from roasting tin from the tin into a jug.Place the jug in a bowl of ice to help cool it down quicker. Once cooled enough, place in the freezer to encourage the fat to harden.
9. Once finished, remove the lamb and loosely cover it with foil. Allowing it to rest whilst cooking roast dinner side dishes

Minted Lamb Gravy

1. Remove jug from the freezer and use a spoon to remove the hard layer of fat off the top.
2. Reheat the stock in a pan.
3. Mix 3 tbsp Flour with double amount of cold water to create a lump-free flour slurry.
4. Add flour slurry slowly into stock whilst whisking to prevent lumps from forming. You don’t have to add it all, mix until at the desired gravy thickness.
5. Add 1 tsp Mint Jelly (optional) for extra flavour.
6. Pour into a serving jug and cover to keep warm

How to serve pulled lamb

1. Once rested, use two forks to pull the tender lamb apart.
2. The meat will literally fall off the bone, there is no need to carve it.
3. Serve with all the lamb gravy and all the usual roast dinner side dishes, check out the blog post for ideas.

2. Chocolate Salad

Christmas Fruit Platter: Chocolate Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT20M · Total: PT80M · Yield: [’12’, ’12 people’]

What could bring more festive joy than a chocolate salad as a Christmas fruit platter with a difference? Appealing to kids and adults alike, this easy to make Christmas platter of chocolate and fruits will be a fitting end to any holiday gathering!

Ingredients

• 150 g melting chocolate (dark)
• 150 g melting chocolate (white)
• 40 g pistachio (chopped)
• 750 g strawberries
• 400 g cherries
• 150 g nougat
• 16 candy canes (mini)
• 125 g raspberries
• 200 g apricot coconut balls
• 8 chocolate truffles
• 20 Ferrero Rocher chocolate
• 20 Raffaello chocolate
• 200 g Jaffa (lollies)

Instructions

1. Bring a medium saucepan of water to the boil.
2. Get 2 sheet pans lined with baking paper ready.
3. Break up the chocolate into small pieces.
4. Chop the pistachio kernels into small pieces and put in a small bowl.
5. Place a heatproof glass bowl on top of the saucepan.
6. Add the dark cooking chocolate into the glass bowl and stir with a spatula until it is all melted.
7. Turn the heat off but leave the glass bowl of chocolate on top of the saucepan to stop it from hardening too quickly. Pick up the strawberries by the leaf and dip into the dark chocolate. Place on the sheet pan. Do this for 1/3 of the strawberries.
8. For the other 1/3 of the strawberries, dip them in chocolate and them coat them with pistachios. Place on the sheet pan.
9. Once completed, place the chocolate dipped strawberries into the fridge for 1 hour.
10. Place a second heatproof glass bowl on top of the saucepan of water and bring to the boil. Add the white cooking chocolate. Stir with spatula until it completed melted.
11. Dip half the cherries into the white chocolate and rest on the baking paper lined sheet pan. Once completed, place in the fridge for 1 hour.
12. Using a serrated knife, cut the nougat into small pieces.

Assembly

1. Use a nice, big flat platter for this chocolate salad.
2. Except for the candy canes and raspberries, place the rest of the ingredients onto the platter. This includes the other 1/3 of the strawberries and ½ of the cherries.
3. Tuck the candy canes on top.
4. Sprinkle with raspberries.
5. Serve.

3. Seafood Stew with Mash Potatoes

Seafood Stew with Mash Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes with juice
• 3 cups seafood stock
• 1/2 cup dry white wine (optional)
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 12 oz mixed seafood (shrimp, scallops, mussels, white fish)
• Salt and pepper to taste
• 2 tablespoons chopped parsley
• Mash Potatoes ingredients:
• 4 large potatoes, peeled and cubed
• 4 tablespoons butter
• 1/4 cup milk
• Salt and pepper to taste

Instructions

1. 1. For Mash Potatoes: simmer potatoes in salted water until tender; drain; mash with butter, milk, and salt; keep warm.
2. 2. In a pot, heat olive oil; sauté onion until translucent, about 5 minutes; add garlic and cook 1 minute more.
3. 3. Stir in tomatoes, stock, wine (if using), paprika, and bay leaf; simmer 10–15 minutes.
4. 4. Add seafood; simmer 5–7 minutes until cooked through; remove bay leaf; season with salt and pepper.
5. 5. To serve, spoon mash Potatoes onto plates and ladle stew over or alongside the mash, finishing with parsley.

4. Garlic Herb Prime Rib

Garlic Herb Prime Rib is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3–4 lb bone-in or boneless beef rib roast
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/2 teaspoon onion powder

Instructions

1. 1. Let roast come to room temperature; preheat oven to 450°F.
2. 2. Mix garlic, rosemary, thyme, olive oil, salt, and pepper; rub all over the roast.
3. 3. Place roast on a rack in a roasting pan; roast 15 minutes to sear; reduce oven to 325°F; continue roasting until the internal temperature reaches 125–130°F for medium-rare (timing varies with size, typically 1–1.5 hours for a 3–4 lb roast).
4. 4. Remove roast; tent with foil and rest 15–20 minutes before slicing.
5. 5. Slice and serve with pan juices.

5. Salmon Wellington

Salmon Wellington is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT45M · Total: PT110M · Yield: [‘4’, ‘4 servings’]

This salmon wellington recipe is layered with Dijon mustard and a creamy spinach mixture that is wrapped up in puff pastry and baked until perfectly golden brown.

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small shallot (minced)
• 2 garlic cloves (minded)
• 3 cups fresh baby spinach
• 2 small bunch of dill (stems removed and roughly chopped)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon Kosher salt
• Ground black pepper
• 4 ounces Cream cheese (softened)
• Flour (for dusting)
• 1 sheet puff pastry (thawed)
• 2 4-6 ounce Salmon filets (skin and bones removed)
• 2 tablespoons Dijon mustard
• 1 egg (whisked for egg wash)
• Coarse salt for finishing

Instructions

1. Pre-heat oven to 425 degrees Fahrenheit.
2. Bring a skillet to medium heat and melt butter and olive oi.. Add shallot and saiute for 1-2 minutes. Add garlic and saute for another 30 seconds- 1 minute.
3. Add fresh spinach and place a lid over to help the greens wilt and toss everything together.
4. Add fresh dill, lemon zest and juice, nutmeg, salt and pepper and stir to combine.
5. Add the cream cheese and use a spatula to break it down and melt into the mixture. Once fully combined and creamy, remove from heat and let cool.
6. Lightly dust flour on a clean work surface and roll out 1 sheet of puff pastry until thin, but not see through. This will help the pasty cook more evenly with the filling and cut pastry in half so you have 2 rectangular pieces.
7. Place a salmon filet on each piece of puff pastry and brush 1 tablespoon of Dijon mustard on each filet. Divide creamy spinach mixture between the 2 filets and spoon over salmon.
8. Fold in the sides of the pastry, creating a little package and place parcels on parchment lined baking sheet,m seam side down.
9. Use a pairing knife to lightly score the top of the pastry to create a design. Brush with egg wash all over the top and sides and sprinkle with coarse sea salt.
10. Bake salmon wellingtons at 425 degrees Fahrenheit for 25 minutes, then tent with foil and continue baking for another 10 minutes.
11. Once done, remove from oven and let cool for 5 minutes before cutting into.
12. Serve with lemon wedges and enjoy.

6. Brown Sugar Pineapple Ham

Brown Sugar Pineapple Ham is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3–4 lb fully cooked bone-in ham
• 1 cup pineapple juice
• 1/2 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cloves

Instructions

1. 1. Preheat oven to 325°F.
2. 2. Place ham in a roasting pan; in a small saucepan, simmer pineapple juice, brown sugar, mustard, vinegar, and cloves until glaze thickens.
3. 3. Brush glaze over ham; bake, basting every 20–25 minutes, until heated through and glaze is glossy (about 1.5–2 hours depending on size).
4. 4. Remove from oven; rest 10 minutes before slicing.

7. Baked Lamb Chop

Easy Baked Lamb Chops Recipe with Mint Chimichurri is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 people’]

This Lamb Chops Recipe is incredibly easy and cooks in about 15 minutes. You can even add veggies in the same pan for a complete dinner. I serve this with an amazing mint chimichurri sauce that is also very easy to make. Its so delicious you wont want to waste a single drop.

Ingredients

• 2 lb lamb chops
• 1 tbsp olive oil
• salt
• pepper
• 1 cup parsley (fresh)
• 1 cup mint (fresh)
• 1/2 cup olive oil
• 1 tsp red pepper flakes
• 1 tsp salt
• 4 cloves garlic (omit for FODMAP diets)
• 1/2 tsp pepper

Instructions

1. Marinating your lamb is completely optional. If you want to marinade your lamb chops, chop all the marinade ingredients (listed under NOTES)in a blender and add to a large zip lock bag with your lamb chop for one hour or even overnight.
2. Preheat oven to 400 degrees.Remove all lamb chops from the plastic bag and season both sides with salt and pepper. Heat a large pan on high heat and add 1 tbsp of olive oil once heated. Then sear lamb chops on both sides for 1-2 minutes until they are browned.
3. Next, transfer to a large baking dish, or keep in your pan if it is oven safe up to 400 degrees. Add your preferred vegetables such as asparagus, broccolini, or cauliflower and bake at 400 degrees for 8-10 minutes.

8. Crock Pot Baked Ziti

Crock Pot Baked Ziti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT180M · Total: PT200M · Yield: [‘4’, ‘4 servings’]

Make this easy classic comfort food in your Crock Pot! Cheesy, gooey and delicious in every bite.

Ingredients

• 24 oz marina sauce
• 8 oz Ziti pasta
• 16 oz ricotta
• 8 oz shredded mozzarella cheese
• 1/4 cup grated parmesan
• 1 large egg
• 1 teaspoon basil
• .5 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Spray entire slow cooker insert with non-stick spray.
2. In large bowl, mix ricotta with the egg, basil, salt, pepper and half of the grated parmesan.
3. Cover bottom of slow cooker with sauce.
4. Layer 1/3 of the pasta pasta evenly on top of sauce.
5. Take 5 scoops of the ricotta mixture drop onto sauce (about 1/4 of your mix).
6. Top with a layer of mozzarella cheese (about 1/4 of your cheese).
7. Repeat steps 3-6 two more times.
8. End with layer of sauce, mozzarella, and then the rest of the parmesan cheese.
9. Cook on high for 3 hours. Test doneness by sampling on of the ziti pasta pieces. If too firm, cook a little longer.
10. Optional: Serve with additional fresh grated parmesan cheese on top.

9. Sweet Potato Souffle

Sweet Potato Soufflé is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘8’]

This Sweet Potato Soufflé is baked to perfection and topped with a buttery pecan streusel topping. It’s a rich and delicious side dish that is sure to be the star of any holiday spread!

Ingredients

• 2 – 29 oz cans of yams (well drained (or 3 pounds of fresh sweet potatoes *see notes))
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup half and half
• 2 eggs (room temperature)
• 1/2 cup self rising flour
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 4 Tablespoons unsalted butter (room temperature)

Instructions

1. Preheat the oven to 375 Fahrenheit. Spray a large baking dish (8×11 inch) with cooking spray and set aside.
2. In a large mixing bowl mash the sweet potatoes. Add the brown sugar, molasses, vanilla, salt, and pumpkin pie spice and blend well with an electric mixer.
3. In another small bowl add the half and half and eggs and whisk together. Add the egg mixture to sweet potatoes and mix until combined. Spread mixture into the prepared baking dish.
4. In a medium bowl combine flour, brown sugar and butter. Use a fork to incorporate butter into flour and sugar until crumbly. Add pecans and stir into streusel.
5. Crumble topping mixture evenly over sweet potato soufflé and cover the dish with foil.
6. Bake for 30 minutes, then remove the foil and bake until golden brown for about 10-15 more minutes. Remove from the oven and let sit for 15 minutes before serving.

10. Beef Brisket

Homemade Beef Brisket is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT300M · Total: PT330M · Yield: [‘8’, ‘8 servings’]

Beef Brisket is covered with an amazing dry rub, then roasted on low for hours until it practically melts in your mouth.

Ingredients

• 4 pounds beef brisket
• 1 cup beef broth
• 2 tablespoons garlic powder
• 1 teaspoon onion powder
• 2 tablespoon brown sugar
• 1 teaspoon mustard powder
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon cracked white pepper
• 1/2 teaspoon cracked red pepper
• 1/2 teaspoon cumin
• 1 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 2 cups barbecue sauce
• 6 cloves garlic (minced)
• 2 tablespoons brown sugar
• 1 tablespoon molasses
• 1 tablespoon ketchup
• 2 tablespoons olive oil
• 1 teaspoon soy sauce
• 2 teaspoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon cayenne pepper (if you like it spicy)
• 1 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F.
2. Mix the sauce ingredients in a bowl and set aside.
3. Pat dry the brisket.
4. Add 1 cup beef broth, 1 cup sauce, and 1 cup water to the roasting tray, stir.
5. Mix the seasoning ingredients in a bowl and season the brisket well on all sides and place into a roasting tray.
6. Cover tightly with foil and cook for one hour.
7. Reduce temperature to 300 degrees F and continue cooking for 3-4 hours, or until fork-tender.
8. Pour 1/4 cup of juices from the roasting tray into the remaining bbq sauce.
9. Baste the meat with sauce and either grill or broil in the preheated oven at 400 degrees for about 10 minutes or until the edges start to char.
10. Baste again and either grill or broil until sticky and charred on the edges.
11. Let the brisket rest for 10 minutes before slicing. Slice brisket thinly across the grain and serve with remaining barbecue sauce.

11. Christmas Pesto Tree Bread

Christmas Pesto Tree Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound loaf of Italian bread or pizza dough
• 1/2 cup pesto
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt to taste
• Optional: cherry tomatoes for decoration

Instructions

1. 1. Preheat oven to 375°F.
2. 2. Roll dough into a tree-shaped loaf on a parchment-lined sheet; score lines to resemble branches; brush with olive oil.
3. 3. Spread pesto over the dough; sprinkle mozzarella and Parmesan.
4. 4. Bake 15–20 minutes until crust is golden and cheese is melted; decorate with cherry tomatoes if desired.

12. Air Fryer Roast Potatoes

Air Fryer Roast Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds baby potatoes (about 680 g), halved if large
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• Optional: chopped parsley for garnish

Instructions

1. 1. Preheat your air fryer to 400°F (200°C).
2. 2. In a bowl, toss the potatoes with oil and all spices until evenly coated.
3. 3. Arrange in a single layer in the air fryer basket; cook in batches if needed, shaking halfway through.
4. 4. Air fry for 15–20 minutes, until the potatoes are golden and tender.
5. 5. Optional: garnish with chopped parsley and season to taste before serving.

13. Mashed Potatoes

Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds russet potatoes, peeled and cut into chunks
• 1/2 cup milk (120 ml), warmed
• 4 tablespoons unsalted butter (56 g), softened
• 1/4 cup sour cream (optional)
• Salt to taste
• Pepper to taste

Instructions

1. 1. Place potatoes in a large pot and cover with cold salted water; bring to a boil.
2. 2. Simmer until potatoes are very tender, about 15–20 minutes; drain well.
3. 3. Return potatoes to the pot and mash with butter until smooth; gradually add warm milk (and sour cream if using) until creamy.
4. 4. Season with salt and pepper; adjust to taste and keep warm until serving.

14. Lemon Garlic Roast Chicken

Lemon and Garlic Roast Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [‘6’]

This tender, juicy Lemon and Garlic Roast Chicken has perfectly crispy skin and bright, zesty flavors. A simple, wholesome go-to summer roast you’ll make again and again.

Ingredients

• 1 whole chicken (2 pounds, giblets and neck removed)
• 6 garlic cloves (halved, to get 12 pieces)
• ¼ cup olive oil
• ¼ cup chicken broth (or stock)
• ¼ cup lemon juice
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon EACH: dried rosemary, oregano and thyme
• 2 teaspoons salt
• ½ teaspoon ground black pepper (or to taste)
• 1 red onion (quartered)
• 1 whole head of garlic (peeled and sliced horizontally in half)
• ½ lemon (optional)

Instructions

1. Preheat your oven to 450°F (232°C) °F.
2. Prepare the Chicken: Remove the giblets from the cavity, trim any excess fat or leftover feathers, and pat the chicken dry with paper towels. Using a small, sharp knife, make approximately 12 small slits across the chicken. Insert the garlic pieces into each slit, ensuring they are fully embedded.
3. Prepare the Marinade: In a medium mixing bowl, whisk together ¼ cup olive oil, ¼ cup chicken broth, ¼ cup lemon juice, ½ teaspoon crushed red pepper flakes, and 1 teaspoon EACH: dried rosemary, oregano and thyme. Set aside.
4. Season & Stuff the Chicken: Place the chicken breast-side up in a roasting pan or skillet. Generously season with 2 teaspoons salt and ½ teaspoon ground black pepper.
5. Stuff the chicken cavity with 1 whole head of garlic (halved) and ½ lemon. Truss the chicken by tying the legs together with kitchen string to ensure even roasting.
6. Roast the Chicken: Pour the olive oil-lemon mixture over the chicken, ensuring it is well coated. Arrange 1 red onion (quartered) around the chicken and lightly season them with salt.
7. Place the roasting pan in the oven and cook until the chicken develops a deep golden-brown color, about 15-20 minutes. Once browned, reduce the oven temperature to 350°F (177°C) and continue roasting for 40-50 minutes, basting occasionally, until the internal temperature reaches 165°F (74°C). The juices should run clear when pierced with a knife.
8. Remove the chicken from the oven and let it rest for 10 minutes to allow the juices to redistribute evenly.
9. Serve warm, drizzled with the pan juices, alongside your favorite sides. Enjoy!

15. Pomegranate Glazed Winter Vegetables

Pomegranate Glazed Winter Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups carrots, diced
• 2 cups Brussels sprouts, halved
• 1 medium parsnip, peeled and sliced
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup pomegranate molasses (or 1/3 cup pomegranate juice reduced with a touch of sugar)
• 1 tablespoon balsamic vinegar
• Optional: chopped parsley for garnish

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss the carrots, Brussels sprouts, and parsnip with oil, salt, and pepper.
2. 2. Spread in a single layer on a baking sheet and roast 25–30 minutes, until tender and edges are caramelized, shaking once halfway.
3. 3. Whisk together pomegranate molasses, balsamic, and a touch of honey if desired; drizzle over the vegetables and toss to coat. Return to oven for 5 minutes to glaze.
4. 4. Season to taste and garnish with parsley before serving.

16. Beef Wellington

Individual Beef Wellington is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT35M · Total: PT155M · Yield: [‘4’, ‘4 servings’]

Individual beef wellington is the epitome of a classic, gourmet dish. Small filet mignon steaks are layered in puff pastry with a mushroom chestnut duxelle and a thin layer of paté. The individual beef wellingtons are perfect for a holiday dinner or for a special night in.

Ingredients

• 4 ounces mushrooms (any variety, roughly chopped)
• 6-7 roasted chestnuts (optional, but highly recommended)
• 1 shallot (finely chopped)
• 2 tablespoons unsalted butter
• 5-6 sprigs of fresh thyme (leaves removed)
• 1-2 tablespoons sherry wine
• Flour (for rolling out puff pastry)
• 1 sheet of puff pastry (thawed)
• 4 4- ounce filet mignon
• 1/2 teaspoon Kosher salt
• Ground black pepper
• 1 tablespoon olive oil
• 1/4 cup Dijon mustard
• 4 tablespoons paté (chicken or pork paté)
• Flakey sea salt (for finishing)
• 1 egg + water for egg wash

Instructions

1. Start with the Mushroom duxelle. Chop mushrooms and chestnuts finely or add to a food processor to finely chop.
2. Heat a skillet over medium heat and add butter and chopped shallots and saute until softened, about 2 minutes.
3. Add mushroom mixture and thyme and saute until mushrooms darken in color and liquid has evaporated. Season with salt and pepper and pour in sherry. Continue sauteing until alcohol cooks off, for another 1-2 minutes.
4. Taste for seasoning and once done, remove and set aside to cool.
5. Pat the beef filets well with paper towels to blot excess moisture and season with salt and pepper. Bring skillet up to medium-high heat and add olive oil. Sear the beef filet for 1-2 minutes per side until there is a good crust. Don’t cook the filet too much since it will be cooking in the oven as well. Set aside and cool to room temperature.
6. Defrost the frozen puff pastry and thaw by either placing it in the refrigerator or at room temperature for an hour.
7. On a lightly floured surface, roll out the pastry until it’s 1/8th of an inch thin and cut into quarters. Each of the puff pastry squares will be what you wrap the filet in.
8. Spread 1 tablespoon of paté in the center of the pastry, then 1/4 cup of mushroom duxelle and filet on top. Brush a layer of Dijon mustard onto the steak.
9. To wrap the individual beef wellingtons, bring up the sides of the puff pastry and wrap into a tight package. Turn over and if you have leftover dough, you can cut out a little shape to place on top. Or just use a paring knife and lightly score the top of the pastry for an easy design.
10. Brush with egg wash, season with coarse salt and place on a parchment lined baking sheet.
11. Bake individual beef wellingtons for 25-30 minutes, or until desired internal temperature is reached and the pastry is golden brown.

17. Roasted Turkey Breast

Herb and Garlic Oven Roasted Turkey Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Total: PT1540M · Yield: [‘8’, ‘8 servings’]

Herb and Garlic Oven Roasted Turkey Breast is the best way to get delicious roast turkey without the fuss! It’s dry brined, so it’s juicy and flavorful, and it’s roasted with herbs and garlic until golden brown and crispy. It’s an easy holiday recipe or weeknight dinner that the entire family will love!

Ingredients

• 6 lbs. turkey breast (bone in, skin on)
• 1 tablespoon kosher salt (use half this amount if using regular table salt)
• 2 cloves garlic (minced)
• 1 tablespoon freshly chopped thyme leaves (or 1 teaspoon dried)
• 1 tablespoon freshly chopped rosemary (or 1 teaspoon dried)
• 1 tablespoon freshly chopped sage leaves (or 1 teaspoon dried)
• ½ teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil

Instructions

1. Dry brine the turkey: Loosen the skin over the turkey breast using your hand, being careful not to tear it. Season the breast meat and the top and bottom of the turkey breast with the kosher salt. Place the turkey on a rimmed baking sheet and place in the refrigerator uncovered for 1-3 days.
2. Remove the turkey breast from the refrigerator 1-2 hours before you plan to cook it. Preheat oven to 400 degrees. Combine the garlic, herbs, pepper and olive oil in a small bowl.
3. Rub the mixture evenly over the top and bottom of the turkey breast and underneath the skin.
4. Roast the turkey breast at 400 degrees for 30 minutes until browned, then reduce the heat to 350 degrees and roast for 45-60 minutes longer, or until an instant read thermometer inserted into the thickest part of the breast, without touching bone, reaches 160 degrees.
5. Cover the turkey loosely with foil and allow it to rest for at least 15 minutes. Carve and serve!

18. Pigs in a Blanket

Caramelised Onion Pigs in Blankets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Yield: [’18’, ’18 pigs’]

A great twist on a classic traditional recipe. These Caramelised Onion Pigs in Blankets are fantastic with Christmas dinner or as a buffet addition.

Ingredients

• 270 g cocktail sausages or you can use chipolata sausages for bigger pigs in blankets! (- 18 sausages)
• 200 g smoked streaky bacon rashers (- 9 rashers)
• 200 g caramelised onion relish

Instructions

1. Preheat the oven to 180C and line an oven dish with foil
2. Cut each rasher of streaky bacon in half and wrap around a sausage, securing with a cocktail stick if needed. Repeat, placing them in the oven dish.
3. Bake the pigs in blankets for 20 minutes before pouring away the excess fat from the dish.
4. Pour the caramelised onion relish over the sausages.
5. Place back in the oven for another 15-20 minutes until the sausages are nicely golden browned.
6. Remove sausages from the dish, giving them one last coat in the marinade.

19. Peppermint Chocolate Cheesecake

No Bake Chocolate Peppermint Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT145M · Total: PT145M · Yield: [’10’, ’10 servings’]

A simple No Bake Cheesecake is made even more amazing with the addition of chocolate and peppermint. The perfect holiday dessert!

Ingredients

• 2 ¼ cup Oreo cookie crumbs
• ½ cup butter (melted)
• 16 ounces cream cheese (softened)
• 14 ounces sweetened condensed milk
• 8 ounces whipped topping
• 4 ounces semi-sweet chocolate (melted)
• ½ teaspoon peppermint extract
• 1 candy cane (crushed)
• 2 Oreo cookies (broken into pieces)
• 4 ounces whipped topping

Instructions Oreo Cookie Crust

1. Combine Oreo cookie crumbs and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.

Chocolate Peppermint Cheesecake Filling

1. Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the whipped topping and fold into the cream cheese mixture until combined. Add peppermint extract and gently mix until completely incorporated. Divide batter into two bowls {1/3 batter in 1 bowl and 2/3 batter in 1 bowl}.Melt semi-sweet chocolate in the microwave starting with 30 seconds, stir and then add 10 second increments until completely melted. Once cooled {but still melted} pour the chocolate into bowl filled with 2/3 of the cheesecake filling. Fold the chocolate into the mixture being sure not to deflate the batter.

Cheesecake Assembly

1. Pour the chocolate cheesecake into the Oreo crust and smooth into an even layer. Take the other plain cheesecake batter add dollops on top of the chocolate cheesecake. Using a toothpick or skewer swirl the regular cheesecake into the chocolate cheesecake. This will create beautiful swirls on the top of the cheesecake. Top the cheesecake with the crushed candy cane and refrigerate for at least 2 hours.
2. To serve, remove the outer portion of the spring form pan. If desired, pipe a border of whipped topping around the edge of the cheesecake and dust the whipped topping with crushed Oreo. Cut into wedges and serve. Refrigerate leftovers for up to 4 days.

20. Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff (Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT18M · Total: PT20M · Yield: [‘6’, ‘6 Servings’]

This easy Vegan Mushroom Stroganoff is made in just 20 minutes! Creamy and hearty, this satisfying meatless dinner is gluten-free, dairy-free, allergy-free, made in 1 pot with just 8 ingredients! Serve this healthy recipe over your favorite gluten-free pasta, rice, or potatoes for some quick and simple comfort food your family will love!

Ingredients

• 16 oz Sliced Baby Portabello Mushrooms
• 1/2 Cup Diced Shallot
• 1 Tsp Minced Garlic
• 2 TB Vegan/Allergy-Free Butter
• 1 Cup Low Sodium Vegetable Broth
• 1/2 Cup Vegan Sour Cream*
• 2 TB Gluten-Free All-Purpose Flour
• 1 Tsp Dijon Mustard
• 1/2 Tsp Paprika (plus more taste and finish, optional)
• Salt and Black Pepper (to taste)
• 12 oz Gluten-Free “Lasagne Corte” Noodles
• Fresh Chopped Parsley

Instructions

1. In a large skillet or pot, heat the butter until melted before adding the sliced mushrooms, shallot, and garlic. Saute, over medium-low heat, for 6-8 minutes until the mushrooms soften.
2. In a bowl, whisk together the veggie stock, vegan sour cream, gluten-free flour, dijon, and seasonings until there are no lumps.
3. Pour the liquid mixture over the sauteing mushrooms and continue cooking until the stroganoff thickens, about 10 minutes. Remove from heat once you get the consistency you want.
4. While the stroganoff is cooking on the stove you can prepare the pasta (if using).
5. Boil the gluten-free pasta according to package directions, drain and set aside.
6. Serve the mushroom stroganoff over the gluten-free pasta and finish with fresh chopped parsley, if desired.

21. Vegan Cauliflower Lentil Loaf

Vegan Cauliflower Lentil Loaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT45M · Total: PT45M · Yield: 6

A hearty plant-based dinner idea that will satisfy even meat-eaters! A Vegan Cauliflower Lentil Loaf that mimics the classic meatloaf with no meat, gluten-free, nut-free, and soy-free! Get all your protein and veggies in this healthy recipe!

Ingredients

• 1 Cup Cooked Brown Lentils (1/2 cup dry)
• 3 Cups Raw Riced Cauliflower
• 1 Cup Chopped Sweet Onion
• 2 Cups Chopped Bell Pepper
• 2 TB Nutritional Yeast
• 1 Tsp Minced Garlic
• 1 Tsp Dijon Mustard
• 1/2 Tsp Smoked Paprika
• 1/2 Tsp Cumin
• 1/4 Tsp Black Pepper
• 1/4 Tsp Chipotle Powder
• Ketchup Glaze:
• 1/3 Cup Unsweetened Homemade Ketchup
• 1 Tsp Liquid Smoke (I used hickory flavor)

Instructions

1. Preheat the oven to 400°F.
2. To prep: Saute the chopped onion and pepper in a skillet on the stove for a few minutes to soften. Rice the cauliflower in a food processor until you have 3 crumbled cups. Squeeze the crumbles with a towel to release excess water. Cook the lentils according to package and let cool.
3. In a large food processor combine all the ingredients for the loaf and process until combined (not smooth, just mixed well).
4. Line a 9×5 loaf pan with parchment paper and press in the loaf mixture into the pan and smooth out the top.
5. In a small bowl, mix the ketchup and liquid smoke together and then spread it evenly over the top of the pressed loaf.
6. Bake the loaf in the oven for 40-45 minutes.
7. Let cool before slicing and serving.

22. Philly Cheesesteak Meatloaf

Philly Cheesesteak Meatloaf Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Yield: [’10’]

This amazing homemade Philly cheesesteak meatloaf is tender and juicy on the inside, topped with mayonnaise and Provolone cheese.

Ingredients

• 1 medium onion (quartered)
• 4 garlic cloves
• 8 ounces 225 grams cremini or brown mushrooms, quartered
• 1 medium green bell pepper (roughly chopped)
• 1/4 cup fresh parsley
• 1 cup panko bread crumbs
• 1/2 cup milk
• 2 lbs 1 kg ground beef, 85 % or 90 % lean
• 2 large eggs
• 1/2 cup Mozzarella cheese
• 2 tablespoons Worcestershire sauce
• 2 tablespoon Dijon mustard
• 1/4 teaspoon liquid smoke
• 1 1/2 teaspoon salt or to taste
• 1/2 teaspoon ground black pepper
• 1/2 cup mayonnaise
• 10 ounces 300 grams Provolone slices
• 8 ounces 225 grams cremini or brown mushrooms, halved
• 2 bell peppers (sliced)

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a grill griddle or regular baking sheet.
2. In a large bowl combine the panko breadcrumbs and milk. Allow to soak while chopping the veggies and parsley.
3. Add the bell pepper, onion, garlic, parsley and mushrooms to a food processor. Pulse until everything is finely minced, scraping down the sides as needed.
4. Add the mixture to the bowl with bread crumbs along with ground beef, Dijon mustard, liquid smoke, Mozzarella cheese, eggs, Worcestershire sauce, salt and pepper. Mix just until combined. Don’t overmix or the meatloaf will be dense.
5. Transfer the mixture into a loaf pan, pressing down to form into a loaf. Turn out onto the prepared grill griddle.
6. Spread the mayonnaise over the top and sides evenly.
7. Bake for 45 minutes, then remove from the oven, top with provolone cheese and arrange the veggies ( optional) around the meatloaf.
8. Return to the oven and bake further for 15 minutes or until the meatloaf is cooked through.
9. Allow to rest for 10 minutes before slicing and serving.
10. Enjoy!

11.

23. Potato Gratin

Individual Potato Gratin Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [‘4’, ‘4 servings’]

Individual potato gratin are the side dish you need in your life! Perfect to serve at special occasions, they are creamy and delicious!

Ingredients

• 1½ pounds potatoes ((680g))
• 1 teaspoon oil
• ½ white onion (finely diced)
• pinch salt and pepper
• 4 garlic cloves (minced)
• ¾ stick salted butter ((3oz / 85g))
• 2 cups table cream or light cream (18% fat) ((475ml))
• pinch grated nutmeg
• 1½ cups shredded cheddar cheese ((125g))
• 4 tablespoons panko breadcrumbs
• 4 tablespoons freshly grated parmesan

Instructions

1. Pre heat the oven to 400F / 200c.
2. Peel the potatoes and slice them finely into rounds. Set aside.
3. Heat the oil in a pot over a medium high heat. Once hot, add the diced onion with a pinch of salt and pepper.
4. Cook for 5 minutes til softened. Add in the minced garlic and cook for an additional minute.
5. Add the butter and cream to the pot and heat til the butter is melted, stirring occasionally.
6. Once melted, take off of the heat and stir in the shredded cheddar and nutmeg. Stir til the cheese has melted and leave to one side.
7. Layer half of the potatoes in the ramekins and ladle the cheese sauce over the top til just covered.
8. Place the rest of the sliced potatoes on top and pour over the rest of the sauce, spooning any melted cheese in the pot over the top.
9. Cover the ramekins tightly with foil and bake in the oven, on a baking sheet, for an hour until the potatoes are tender. Check them with a fork to make sure they are cooked through.
10. Once the potatoes are cooked, take the ramekins out of the oven and sprinkle a tablespoon each of panko breadcrumbs and parmesan over the top of each one.
11. Place under the broiler for two to three minutes til browned and crispy.

24. Beef Tenderloin Roast

Beef Tenderloin Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 to 2.5 pounds beef tenderloin center-cut, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon Dijon mustard (optional)
• 1/2 cup beef stock for pan sauce

Instructions

1. 1. Preheat oven to 425°F (220°C). Pat the tenderloin dry and tie it if needed.
2. 2. Rub with olive oil, garlic, rosemary, salt, pepper, and optional Dijon. Let sit 10–15 minutes if time allows.
3. 3. Roast in a shallow pan until the core reaches about 130–135°F (54–57°C) for medium-rare (roughly 25–35 minutes depending on size); rest and carryover heat will finish cooking.
4. 4. Slice and serve with a quick pan sauce: simmer the stock with pan drippings for a few minutes, coating the slices.

25. Christmas Figgy Pudding

Rustic Figgy Pudding (easy yet traditional) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1H · Total: PT1H20M · Yield: 12

This simple, rustic figgy pudding has all the traditional Christmas flavors and is assembled like an easy fruit cobbler. A delightful figgy pudding recipe for the busy home cook!

Ingredients

• 1 stick butter (room temperature)
• 2 eggs
• ½ cup molasses *
• ½ cup sucanat (or organic sugar, or healthy sweetener of choice)
• 3 cups fresh or frozen figs, chopped (or 2 cups dried figs)
• 1 tsp. orange zest
• 3/4 cup buttermilk (increase to 1 cup if using dried figs)
• 2 cups Wheat Montana Prairie Gold flour (or all purpose)
• ½ tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• 1 cup fresh figs, halved, for garnish (optional)
• ½ cup walnuts, for garnish (optional)

Instructions

1. Preheat oven to 325 F. Finely chop fresh or frozen (thawed) figs. Grease and flour a 9×13 inch baking dish.
2. In a large bowl wtih an electric mixer, beat the butter, eggs, molasses, and sugar until creamy.
3. Add the 3 cups of fresh (or 2 cups dried) chopped figs, orange zest, and buttermilk. Mix together thoroughly.
4. In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add dry ingredients to wet ingredients, mixing until everything is fully incorporated.
5. Pour batter into prepared dish and spread evenly. Cut some additional figs in half and press into batter, arranging seed-side up (optional). Sprinkle with walnuts, if desired.
6. Bake for 50-60 minutes, until golden brown and when a toothpick inserted in the center comes out clean or almost clean. Spoon pudding onto plates and serve with whipped cream.

26. English Christmas Trifle

English Trifle is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT15M · Yield: [’16’, ’16 servings’]

English Trifle is a classic dessert with layers of pound cake, crème anglaise, fresh fruit, and whipped cream. This trifle, adapted from Emeril Lagasse, uses raspberries and poached pears, making it as delicious as it is beautiful.

Ingredients

• 3 cups creme Anglaise ((or prepared Bird’s custard))
• 1 12 ounces pound cake (crusts trimmed)
• 1/3 cup marsala wine (or sherry)
• 1/3 cup amaretto
• 4 large pears (poached, and sliced into wedges.)
• 4 cups raspberries (fresh or frozen and thawed )
• 1/4 cup confectioner’s sugar
• 2 cups whipping cream
• fresh raspberries and mint leaves for garnish

Instructions Whipped Cream

1. In a medium bowl, whip cream with the confectioner’s sugar until stiff peaks form. Set aside.

Macerate the berries

1. In a separate mixing bowl toss the berries with 2 tablespoons Marsala, stirring to bruise the berries slightly.

Assembling the trifle

1. To assemble the trifle cut the cake into 1/2-inch thick slices to fit tightly into the bottom of a trifle bowl (or a 1 1/2-quart decorative glass bowl).
2. Drizzle or sprinkle the cake layer with Marsala and Amaretto.
3. Layer 1/3 of the pears and raspberries over the top of the cake, followed by 1/3 of the creme Anglaise or custard.
4. Repeat the process, creating a total of three layers with the remaining ingredients.
5. Spread whipped cream on top, then pipe rosettes of whipped cream.
6. Garnish with raspberries and slivered almonds.

27. Brussel Sprouts Salad

Roasted Purple Brussels Sprouts Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [‘4’, ‘4 people’]

Calling all Brussels sprout lovers! For those with a sophisticated palate yearning for nutty and bitter flavours, this purple Brussels sprouts salad is made for you. The fragrant spices and heavenly honey add depth to the recipe. Perfect for that special occasion!

Ingredients

• 10 purple Brussels sprouts (small)
• 2 tbsp olive oil (divided)
• 6 green Brussels sprouts (large)
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• ½ cup sunflower seeds
• ½ cup pepitas
• ¼ tsp cumin powder (powder)
• ¼ tsp paprika
• ¼ tsp cinnamon
• ¼ tsp sugar
• 40 g micro salad
• salt (to taste)
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar

Instructions Salad

1. Cut a bit off the stem off the purple Brussels sprouts. Gently remove the leaves individually. When you’re unable to remove the leaves easily, cut off a bit more of the stem to release the leaves. Do so until you have done as much as you can.
2. In a medium sized mixing bowl, gently coat the purple Brussels sprout leaves with 1 tbsp of olive oil and season with salt. Place the oiled leaves on a sheet pan in the oven at 180°C or 350°F for 3 mins. Remove and set aside to cool.
3. Cut the green Brussels sprouts into quarters. In a mixing bowl, add 1 tbsp of olive oil, 2 tbsp of balsamic vinegar and 1 tbsp of honey. Mix thoroughly. Place on a sheet pan and place in the oven at 180°C or 350°F for 5 mins. Remove and set aside to cool.
4. In a small mixing bowl, add sunflower seeds, pepitas, cumin powder, cinnamon, paprika and sugar and mix until well combined. Line a sheet pan with baking paper and spread the spiced seeds out evenly. Place in the oven at 180°C or 350°F for 10 mins. Remove and set aside to cool.

Salad Dressing

1. Mix 3 tbsp of olive oil with 1 tbsp of balsamic vinegar. Mix until well combined.

Assembly

1. Spread ¾ of the micro salad evenly across the base of the serving platter.
2. Place ½ the purple and green Brussels sprouts on top followed by ¼ of the spiced seeds.
3. Drizzle half the dressing on top.
4. Place the rest of the micro salad on top, followed by the Brussels sprouts and seeds.
5. Drizzle the rest of the dressing over salad.
6. Serve immediately.

28. Pork Roast

Rosemary Garlic Pork Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT300M · Total: PT430M · Yield: [’12’, ’12 people’]

ROSEMARY GARLIC PORK ROAST is tender, slow cooked, and marinated. This easy recipe to make juicy pork roast is perfect Sunday dinner or special occasion dinner recipe. This crowd pleaser is delicious and quick to prepare.

Ingredients

• 6 lb boneless pork roast
• 3 Tablespoons garlic (minced)
• 3 Tablespoons fresh rosemary (chopped)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/3 cup olive oil
• 2 Tablespoons dijon mustard

Instructions

1. Using a small food processor, combine the garlic, rosemary, salt, and pepper.
2. Add the olive oil and process again, scraping sides as needed until combined. Remove the blade and use a spoon to stir in the mustard until combined.
3. Put your pork roast into a large ziplock bag and add in the mixture. Seal the bag press mixture all over the pork, making sure all sides are covered. Refrigerate and marinate for 4 to 24 hours.
4. Remove the pork and transfer into a roasting pan or baking dish. Preheat the oven to 425 degrees while the pork sits at room temperature.
5. Roast uncovered for 20 minutes, and then reduce the heat to 300 degrees. Continue to cook for 4-5 hours, or until the internal temperature reads 145 degrees when inserted into the thickest part of the meat.
6. Remove the pork and let rest for 10 minutes. Slice and serve.

29. Vegan Holiday Roast

Vegan Holiday Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT103M · Total: PT153M · Yield: [‘8’, ‘8 people’]

Make your festive dinner complete with this Vegan Holiday Roast. It’s filled with savory stuffing and finished with a mouth-watering glaze. 

Ingredients

• 3 tablespoons olive oil (, divided)
• 1 medium onion (, diced (about 1 cup))
• 16 ounces (454g) white mushrooms (, chopped (see note #1))
• 5 cloves garlic (, chopped)
• 1 1/2 tablespoons soy sauce (, low sodium)
• 1/2 cup (120ml) water
• 1/2 cup (90g) cannellini beans (, rinsed and drained (or any white beans))
• 1/4 cup (25g) nutritional yeast
• 2 tablespoons Better Than Bouillon – no chicken base ((see note #2))
• 1 1/2 tablespoons vegan Worcestershire sauce ((see note #3))
• 1 1/2 teaspoons granulated garlic
• 1 1/2 teaspoons granulated onion
• 1 1/2 teaspoons dried rosemary
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground sage
• 1 teaspoon smoked paprika ((optional))
• 1/4 teaspoon ground white pepper ((sub black pepper))
• 2 1/4 cups (280g) vital wheat gluten ((see note #4 & #5))
• 1 tablespoon soy sauce (, low sodium)
• 1 tablespoon avocado oil (or any oil )
• 1 tablespoon light brown sugar ((sub maple or agave))
• 1 tablespoon ketchup

Instructions

1. Preheat oven to 400 °F (200 °C).
2. Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the onion and sauté until translucent, about 2-3 minutes.
3. Add garlic and sauté until fragrant about 30-60 seconds.
4. Now add the mushrooms and cook for 8-10 minutes, until they have released their water, have reduced in size, are lightly golden, and the pan is dry. Stir only occasionally so they have time to brown.
5. Pour in the soy sauce and stir into the mushrooms. Cook for 30-60 seconds, scraping up any bits on the bottom of the pan. Remove from heat and let cool for a few minutes. Measure out 2 exact cups (368g) of mixture (you may have some left over—just save for another recipe or add to toast).
6. To a food processor, add the 2 cups of mushroom/onion mixture, the remaining 1 tablespoon of oil, water, beans, nutritional yeast, bouillon, Worcestershire sauce, granulated garlic, granulated onion, rosemary, thyme, sage, smoked paprika, and pepper. Process for 2-3 minutes, scraping down sides as needed until everything is broken down and combined. It won’t be completely smooth.
7. To a large mixing bowl, add the vital wheat gluten and the mixture from the food processor, scraping everything out with a spatula. Stir until it just starts to come together (about 30-60 seconds). Now, using your hands, continue to combine while sweeping up all the vital wheat gluten in the bowl (30-60 seconds). Now, knead the dough for 5 minutes (no less). The dough should be thick, slightly elastic, and somewhat fibrous looking. (* if your bowl is large enough, you can knead the dough in there, otherwise, knead on a clean flat surface.)
8. Let the dough rest for 5 minutes then knead for 30-60 seconds and shape the dough into a loaf shape about 8 inches long and 3.5″ inches wide. Roll the loaf in a piece of parchment paper, then roll in a piece of foil that’s about 20″ long, and twist the ends like a candy wrapper, securing in place.
9. Bake for 80 minutes, flipping halfway through. Now remove from oven and allow the roast to sit undisturbed for 20 minutes (no less). Remove from foil and parchment. You can slice and serve now OR prepare the loaf for glazing (next step).
10. Preheat your oven broiler to the low setting. In a small bowl, combine the brown sugar, oil, ketchup, and soy sauce until the sugar has dissolved. Now, place the loaf back in the roasting pan and brush the top and sides with the glaze. Broil for 2-3 minutes, until the glaze starts to caramelize. Now brush one more layer on the top and sides and broil for another 2-3 minutes, watching carefully to prevent burning. (*If your broiler doesn’t have a low setting, use the high setting and reduce the time. Watch very carefully.) Remove from oven and let rest 5-10 minutes before slicing.

30. Brown Sugar Glazed Ham

Glazed Spiral Ham Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT105M · Total: PT120M · Yield: [’12’, ’12 servings (depending on size of ham)’]

Skip the long lines at the honey baked ham store and make a delicious Brown Sugar Glaze Spiral ham at home in your own oven.

Ingredients

• 7-10 pound spiral sliced ham
• 1 cup apple juice
• 1 cup brown sugar (light or dark will work)
• 1 cup pure maple syrup

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium saucepan over medium heat combine the apple juice, brown sugar, and maple syrup. Bring to a low boil then reduce heat to medium low and simmer for approximately 10-15 minutes, stirring occasionally. If needed continue cooking a few extra minutes. Glaze is ready when it’s thickened and shiny.
3. Place ham in a baking greased baking dish and coat with half of the glaze mixture. Cover pan with foil, tenting so foil does not touch the ham, and bake for approximately 1 1/2 to 2 hours, or until a thermometer inserted at the thickest part of the ham reads 140 degrees F.
4. Pour remaining glaze over the top of ham, and return to oven, uncovered. Turn temperature to 450 degrees and bake for another 5-7 minutes, keeping a close eye on it to prevent burning. When glaze is turning dark and caramelizing (but not burning!) remove from oven. Serve and enjoy.

31. Ratatouille

Ratatouille is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT80M · Total: PT90M · Yield: [‘6’, ‘6 servings’]

Ratatouille Recipe: delicious and spectacular vegan gluten-free dish that will be a star of any table. Healthy, flavorful, impressive looking and comforting dish.

Ingredients

• 2 bell peppers (yellow or red)
• olive oil
• 2 onions
• 3-4 cloves garlic
• 2 medium-sized carrots
• 7-9 fresh tomatoes or 2 cans of tomatoes
• 3-4 sprigs thyme
• 2 leaves bay
• salt
• black pepper
• 1 medium-sized eggplant
• 1 medium-sized zucchini
• 2 yellow bell peppers
• 4-5 medium-sized tomatoes
• 3 red onions
• 2 cloves garlic (chopped)
• 3 tablespoons olive oil
• 2 sprigs thyme
• salt
• black pepper

Instructions

1. Make the sauce: Preheat the oven to 180 ºC or 350 ºF. Cut 2 bell peppers in halves and discard the seeds. Put the halves on a baking tray with the outsides facing up and roast in the oven for 20 minutes. Meanwhile, chop and sauté onions and garlic in a skillet over medium-heat. Peel and grind carrots and add them to the skillet. Add diced tomatoes, two bay leaves and 3-4 sprigs of thyme. When bell peppers are done, peel of the skin with your fingers after cooling down, chop them and add to the sauce. Let the sauce cook for as long as possible, stirring occasionally (from 30 minutes to 1 hour 30 minutes). When the sauce is ready, remove the herbs and process it with a blender until smooth. Season with salt and black pepper.
2. Prepare your vegetables: Finely slice them in 2-3 mm (0.1 inch) thick circles and arrange them in any order you like. I put a slice of eggplant, then zucchini, tomato, onion, bell pepper. Fill your form tightly with overlapping vegetables, arrange them in circles or rows, depending on the shape of your form. I used 13 x 9 inch pan (33 x 22 cm). Make a try-out to estimate if it’s enough slices. If not, slice more. It’s hard to predict how many vegetables you need, as it depends on their size and on the size of your dish. If the difference between the sizes of your slices is too big (normally, the eggplant has the biggest diameter), you can cut rounds out of the large slices. Cut a section off the bell pepper rings to make them smaller and hide the cut-out pieces on the bottom. After you are done determining the amount of veggies needed for your ratatouille, empty the dish.
3. Roast: Preheat the oven to 150 ºC or 300 ºF. Pour the sauce in your baking dish and arrange the vegetable slices just like the first time. Sprinkle with the mixture of olive oil, garlic, salt, black pepper and thyme leaves. Cover with aluminum foil and roast for at least 1 hour 30 min (up to 2 hours 30 minutes) on low temperature. Uncover and roast for 20-40 more minutes. The longer you roast it, the more rich is the taste and the thicker is the sauce. When you uncover the dish, the liquid from the veggies will evaporate and they will caramelize and acquire an extra rich flavor. Serve it with bread, rice, pasta or potatoes. Or just enjoy its unique taste by itself. Bon Appétit!

32. Pork Tenderloin

Brown Sugar Pork Tenderloin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [‘6’, ‘6 servings’]

This quick and delicious Maple Brown Sugar Pork Tenderloin is a great weeknight meal. It bakes quickly in the oven, and is great paired with carrots or potatoes.

Ingredients

• 2 Pork Tenderloins, approximately 1 pound each
• 3 tbsp olive, canola or vegetable oil
• 2 tsp garlic powder
• 2 tsp salt
• 1/2 tsp fresh black pepper
• 1 tsp chili powder
• 1/2 tsp paprika
• 3/4 cup brown sugar (packed)
• 1/3 cup maple or agave syrup (pure maple syrup, not pancake syrup or imitation maple syrup)
• 1 tbsp butter

Instructions

1. Preheat oven to 400 degrees F.
2. Combine garlic powder, salt, pepper, chili powder and paprika. Using clean hands, rub spice mixture over tenderloins to coat well.
3. Heat oil in a large pan over medium high heat, and add tenderloins to the pan to brown on all sides (approximately 5-6 minutes total)
4. While browning the pork, combine brown sugar, syrup and butter in a small saucepan. Cook on low, stirring constantly, for approximately three minutes or until smooth.
5. If using an oven safe skillet, leave tenderloins in pan and coat with approximately half of the glaze mixture. If not using an oven safe skillet, transfer tenderloins to a 9×13 glass baking dish that has been sprayed with non-stick cooking spray, then cover with half of the glaze mixture.
6. Cover and bake for approximately 18-20 minutes or until the internal temperature reaches 135 degrees. Remove from oven, remove foil and top with remaining glaze. Return to oven and bake for an additional 5-10 minutes or until the internal temperature reaches 140-145 degrees. Pork will continue to cook, due to carry over cooking, one removed from the oven
7. Remove from oven and allow to rest for ten minutes.

33. Bacon Wrapped Turkey Breast

Air Fryer Bacon Wrapped Turkey Breast (Thanksgiving Turkey Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

Wrapped in bacon, this turkey breast is cooked to perfection in the air fryer, it is wonderfully flavored and deliciously juicy.

Ingredients

• 6 cups water
• 6 tablespoons salt
• 2 tablespoons sugar
• 2 garlic cloves (crushed)
• sprigs of fresh herbs like rosemary, sage and thyme
• 2 pound skinless boneless turkey breast
• ¼ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons oil
• 8 to 10 strips bacon

Instructions To brine the turkey breast

1. Place the ingredients for the brine in a large bowl and stir to dissolve the sugar.
2. Add the turkey breast to the brine, ensuring that it is fully covered by the water. Let sit in the fridge overnight.

Making and cooking the turkey breast

1. Preheat the air fryer to 360F.
2. Remove the turkey breast from the brine and pat dry.
3. In a small bowl, combine the pepper, paprika, Italian seasoning, garlic powder, onion powder and oil.
4. Use your hands to rub the seasoning mix all over the turkey breast to coat.
5. Wrap the bacon strips around the breast, ensuring that it is all covered.
6. Place the turkey breast in the air fryer and cook for 20 minutes at 360F.
7. After 20 minutes, lower the temperature to 300F and cook for another 15 to 20 minutes until the turkey reaches and internal temperature of 160F.
8. Remove from the air fryer and let rest under foil for 15 minutes before carving and serving.

34. Grilled Shish Kabob

Grilled Shish Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘6’, ‘6 people’]

Ingredients

• 1 cup oil
• ¼ cup GF soy sauce (see post for suggestions)
• ¼ cup GF Worcestershire sauce (see post for suggestions)
• ¼ cup Dijon Mustard (see post for suggestions)
• 2 large cloves of garlic, crushed and chopped
• 1-2 tsp pepper
• pinch of salt
• 1 lb steak (sirloin), cubed 1 inch thick
• 1 lb chicken, cubed 1 inch thick
• 1 onion, cut into large chucks
• 1 green bell pepper, cut into 1 inch pieces
• 1 red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 inch pieces
• optional: shrimp, mushrooms, zucchini, pineapple, tomatoes, brussels sprouts, corn on the cob, small potatoes

Instructions

1. In a medium size bowl, whisk together all marinade ingredients. Set aside ½ cup of marinade in a container and refrigerate for basting. Place remaining ingredients in a gallon size Ziploc bag,
2. Then place all kabob ingredients into the bag and close. Gently roll bag to coat all well. Place in the refrigerator for 4 hours to 24 hours.
3. Assemble kabobs with a variety of veggies and 4-5 pieces of meat per kabob. Spray grill with nonstick spray and grill kabobs over medium heat (375°F), turning and basting with remaining marinade on both sides.
4. Once meat is cooked through (4-5 minutes each side) remove from the grill and place on a serving plate. Cover with aluminium foil for 2-3 minutes before serving.
5. Store any leftovers in an airtight container in the refrigerator 2-3 days.

35. Apple Avocado Cranberry Walnut Salad

Avocado Walnut Cranberry Apple Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

Avocado Walnut Cranberry Apple Salad is made with four amazing ingredients that come together so beautifully in this salad. It is the perfect salad to have at Christmas time or during the holiday season.

Ingredients

• 3 cups baby spinach
• 2 green apples (medium sized – peeled, cored and sliced into small pieces)
• 1 avocado (medium – sliced)
• 1 cup walnuts
• 1/3 cup dried cranberries
• 1/3 cup feta (optional, sliced into small pieces)
• 1/4 cup coconut vinegar ‘balsamic’ style
• 2 teaspoons honey
• 1/2 teaspoon dijon mustard
• Pinch of sea salt and black pepper

Instructions

1. Make the dressing: Add the dressing ingredients to a small bowl and whisk well to combine.
2. Make the salad: Add the salad ingredients to a large bowl then pour the dressing over the top when ready to serve.

36. Lasagna

Easy Gluten-Free Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT60M · Total: PT105M · Yield: [’12’, ’12 servings’]

An EASY recipe for gluten-free lasagna using barilla gluten free lasagna noodles! This recipe has a few shortcut ingredients that give it a ton of flavor. It’s a family favorite nobody will guess is gluten-free!Be sure to watch the recipe video to see how to make it!

Ingredients

• 1 16oz bag of shredded mozzarella cheese (low-moisture)
• 8 oz ricotta cheese
• 8 oz cottage cheese (small curd)
• 1/2 cup grated parmesan cheese
• 2 large eggs
• 1 teaspoon dried parsley
• 1/2 teaspoon pepper
• 1 lb ground beef
• 1/2 white onion (finely diced)
• 29 oz can Hunt’s Tomato Sauce (or another canned tomato sauce)
• 24-28 oz bottle jarred tomato basil pasta sauce (I like the Tomato Basil sauce from Trader Joe’s best)
• 10 oz Gluten-Free Oven Ready Lasagna Noodles (I use Barilla)

Instructions

1. Preheat the oven to 425°F.
2. Set aside one cup of the mozzarella cheese for topping the lasagna later. In a medium bowl, mix together the remaining mozzarella and rest of the cheese mixture ingredients (mozzarella, ricotta, cottage cheese, parmesan, eggs, parsley and pepper) until combined.
3. In a large skillet over medium-high heat, add the ground beef and onion. Brown the ground beef, breaking into very small chunks as you do. (The smaller the better so there aren’t big chunks of meat in the lasagna.)
4. Drain the meat of any excess grease and return to the pan. Add the sauces and mix until heated through.
5. Spoon a thin layer of sauce onto the bottom of a 9×13 baking dish. Using 5 noodles for the first layer – dip a noodle in the sauce and spread the top of the noodle with a layer of sauce. Place in the pan. Dipping/covering each individual noodle with sauce ensures the noodles will cook through. (See the photos in the post.) Repeat with the remaining noodles. You may have to break the 5th noodle in half to fit it along the bottom of the pan. If it breaks no problem, just layer it in the best you can!
6. Layer the rest of the lasagna as follows:Add 1/2 of the cheese mixture in dollops across the top of the noodle/sauce layer. Spread with a small spatula until smooth. Spread a few small spoonfuls of sauce over the cheese layer. Dip/cover another 5 noodles and lay them on top of the cheese mixture. Add the other 1/2 of the cheese mixture in dollops across the top of the noodle/sauce layer. Spread with a small spatula until smooth.Spread a few small spoonfuls of sauce over the cheese layer.Dip/cover the remaining 6 noodles in sauce and and lay them on top. Spread any remaining sauce over top of the lasagna.
7. Cover the dish tightly with aluminum foil. Bake for 40 minutes covered. Remove the foil and top with the reserved mozzarella cheese. Bake for another 15-20 minutes until browned and bubbling.
8. Let the lasagna sit for 20 minutes before serving. Slice and enjoy!

37. Butter Pecan Cream Pie

Butter Pecan Cream Pie with Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [’10’]

This easy no bake pie is made with cream cheese and buttered pecans for the ultimate fall pie that is perfect for Thanksgiving or any holiday.

Ingredients

• 1 premade graham cracker crust
• 2-8 ounce packages cream cheese {softened}
• ¾ cup brown sugar {packed}
• 1 tablespoon honey
• 1 ½ cups buttered pecans {finely chopped}
• 1-8 ounce container whipped topping
• 1 cup whipped topping
• 12 whole butter pecan halves
• 2 tablespoons butter pecans {finely chopped}

Instructions

1. Remove the plastic insert from the ready made crust and place the crust {including the foil liner} into a pie plate for serving.

Butter Pecan Filling

1. Combine softened cream cheese, brown sugar and honey in a medium bowl. Mix together with a handheld mixer until smooth. Add 8 ounce tub of whipped topping and fold into the cream cheese mixture gently {being sure to not deflate the whipped topping}. Add the chopped buttered pecans {see link in notes on how to make them} to the filling and fold until they are evenly distributed.

Assembly

1. Pour the filling into the prepared pre-made pie crust and spread out into an even layer. Put additional whipped topping into a piping bag with a star tip and pipe a ring around the outside of the pie. Top with whole buttered pecans and sprinkle with chopped buttered pecans.

38. Petite Sirloin Roast

Petite Sirloin Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘8’]

You’ll love the easy garlic and parsley rub on this impressive petite sirloin roast that is always juicy and delicious. The leftovers make the most amazing sandwiches, too!

Ingredients

• 1½-2 lbs beef top sirloin petite roast
• 1 cup fresh parsley leaves
• 2 cloves garlic
• 2 tablespoons olive oil (divided)
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 2 tablespoons Worcestershire sauce (optional)

Instructions

1. Combine the parsley, garlic, salt, pepper, and one tablespoon of olive oil in a food processor. (Also add Worceshire if using).
2. Pulse until just combined.
3. Rub the parsley and garlic mixture over the entire surface of beef.
4. Add the remaining oil in a roasting pan. Place the rooast into the prepared pan.
5. Roast in 325°F oven for 60 to 75 minutes for medium-rare to medium doneness.
6. Use a digital meat thermometer and remove when the internal temperature of the meat reaches 135°F for medium-rare or 150°F for medium.
7. Loosely cover the roast with aluminum foil for the roast to rest for about 10 minutes. (The temperature will continue to rise about 10°F as the meat rests.)
8. Transfer to a cutting board and cut into thin slices to serve.

39. Spinach and Persimmon Salad

Spinach and Persimmon Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 cups baby spinach
• 2 ripe persimmons, sliced
• 1/3 cup feta or goat cheese, crumbled
• 1/4 cup toasted pecans or walnuts
• 1/4 small red onion, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. 1. In a large bowl, combine spinach, persimmon slices, red onion, nuts, and cheese.
2. 2. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make a dressing.
3. 3. Drizzle dressing over the salad and toss gently to coat.
4. 4. Serve immediately.

40. Roast Beef

Roast Beef is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 to 3.5 pounds beef roast (such as top sirloin or chuck)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup beef broth or water for pan sauce

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. Rub the roast with oil, garlic, salt, pepper, and thyme.
3. 3. Roast until the desired doneness is reached (about 1 to 1.5 hours for medium depending on size; use a meat thermometer to target 130–135°F/54–57°C for medium-rare).
4. 4. Let rest 10–15 minutes, then slice. Deglaze the pan with broth to make a quick sauce if desired.

41. Baked Pasta

Cheesy Baked Rigatoni (Rigatoni al Forno) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘8’]

Rigatoni al Forno is a baked pasta casserole everyone will love. This easy recipe has hearty rigatoni, a rich tomato sauce, layers of gooey cheese, and more for a great Italian dinner. This is a comforting recipe great for holidays, potlucks, & make-ahead meals.

Ingredients

• 3 Tablespoon olive oil
• 3/4 cup onion (small dice)
• 1/2 cup celery (small dice)
• 1/3 cup carrot (small dice)
• 2 garlic cloves (minced)
• 1/2 teaspoon dried basil (OR 2 Tablespoons fresh basil torn)
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 28 ounce can crushed tomatoes
• 1 # rigatoni
• 3 cup shredded mozzarella cheese
• 1/3 cup grated parmesan
• fresh parsley & additional parmesan (optional toppings)

Instructions

1. In a medium-sized saucepot add heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes. Add the garlic and cook everything until the vegetables are soft and cooked, for 10 more minutes.
2. Next, add the spices and stir to combine. Gently pour in the crushed tomatoes and bring to a low simmer over medium heat. Turn the sauce down to low to simmer. Let this cook down while the pasta cooks and the oven preheats.
3. Heat water on high heat in a large stockpot to cook the pasta in. Once it is boiling, add the rigatoni to the water and turn to medium to cook. Cook the pasta until al dente. You do not want to overcook the pasta since it will cook again while baking. You do not want mushy pasta. Drain pasta when ready and set aside.
4. Preheat oven to 350°
5. Grate the mozzarella into shreds. Also, grate the parmesan over a fine grater.
6. Add the tomato sauce mixture to the pasta. Stir to combine.
7. Prepare the 2 1/2 quart-sized casserole dish with some nonstick cooking spray. Once the sauce and pasta are ready, begin layering. Start by adding 1/2 of the sauce and pasta mixture to the bottom of the casserole dish. Top with 1/2 of the mozzarella cheese. Repeat layering the remaining pasta and cheese. Finally, top by sprinkling on the grated parmesan.
8. Bake in the oven uncovered for 30 minutes.
9. Remove carefully from the oven. Let rest a few minutes so the cheese is not too hot. Sprinkle with fresh parsley and additional parmesan if desired. Serve in pasta bowls. Enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.