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A Full Day of Recipes, Brought to You by Our Restaurants

Meal planning during the holidays can be a stressful task in and of itself, not to mention the added strain of this season’s uncertainties. But nourishing, delicious meals always have a positive effect on our well-being, reminding us of how exciting and flavorful life can be. To get you from creatively blocked to serving up an inspired dish, we’ve put together a spread of recipes, courtesy of the abc restaurant chefs, that will get you through an entire day. From a bright kale salad to a warming golden milk to a spiced cranberry cake, we hope these recipes add ease to your holiday cooking endeavors.

 

Appetizer: Bright + Zesty Kale Salad

This kale salad is the perfect way to kick off a meal with its bright flavors from lemon, fresh mint, and serrano chili. You’ll need a food processor or blender for the dressing, and access to a stovetop to warm up the croutons.

Ingredients: 

  • 4 tablespoons fresh juice + 1 tablespoon zest from 2-3 lemons
  • 1 tablespoon red wine vinegar 
  • 1 small clove garlic, minced (about 1/2 teaspoon)
  • 1 anchovy filet. finely chopped
  • 1 tablespoon dijon mustard
  • 1 egg yolk 
  • 1/4 teaspoon red chili flakes
  • 2 oz Parmigiano Reggiano grated on a microplane (about 2 cups)
  • 3/4 cup neutral oil (such as safflower or canola)
  • 1/2 cup plus 2 tablespoons EVOO 
  • Kosher salt 7 freshly ground pepper 
  • 2 cups finely cubed sourdough bread
  • 12 ounces kale leave, large stems remove, slide into ribbons
  • 1/2 cup fresh mint leaves slice into thin ribbons
  • 1 serrano chili thinly sliced

Directions:

  • Combine lemon juice + zest, vinegar, garlic, anchovy, mustard, egg yolk, chili flakes, and cheese in the bowl of a food processor. Process until homogenous, about 10 seconds. 
  • With the processor running, slowly drizzle neutral oil through the feed tube, stopping the processor to scrape down the sides as necessary until a smooth emulsion is formed, about 20 seconds.
  • Transfer to a medium bowl, whisking constantly, slowly drizzle in the 1/2 cup olive oil. season dressing to taste with salt and pepper. Refrigerate until ready to use. 
  • Heat the remaining two tablespoons of olive oil in a large non-stick skillet over medium heat until shimmering. Add bread cubes and cook, tossing and stirring constantly until golden brown and crisp, about 3 minutes. 
  • Transfer to a paper towel-lined plate and season with salt and pepper. 
  • To serve, combine, and kale and mint in a large bowl with about 1/2 cup dressing. Toss to coat well and let sit around 3 min. Transfer to a large serving bowl and top with croutons and sliced chilies. Serve immediately.

 

Soup course: Mineral + Meyer Lemon Broth

This nourishing kelp and Meyer lemon broth is a rich and nutrient-dense vegan base for a soup or can easily be enjoyed on its own as a light accompaniment to a hearty meal. You’ll need a pressure cooker or an instant pot.

Ingredients:

  • 6-inch piece of Maine kelp
  • 4 stalks celery, roughly chopped
  • ½ fennel bulb, roughly chopped
  • 1 leek, sliced and washed
  • 6 large shiitake mushrooms, stem on, roughly chopped
  • ¼ orange habanero, no seeds (optional if you don’t like a touch of spice)
  • peel of 1 whole Meyer lemon, sans white pith – just the outer yellow peel
  • 2 large carrots, roughly chopped
  • 10 fresh curry leaves (another herb such as cilantro, parsley, or thyme may be substituted if curry leaf is not available)
  • 4-inch piece of ginger, peeled and roughly chopped
  • 1 teaspoon salt + more to taste as needed
  • 1 quart of water

Directions:

  • Place all ingredients in a pressure cooker (we use instant pot). 
  • Pressure cook on high pressure for 15 minutes, then release pressure. 
  • Strain immediately through a fine mesh to avoid a cloudy broth. 
  • Discard vegetables or enjoy them with rice or noodles. 
  • Drink hot or chill immediately if not consuming right away.

 

Side dish: Roasted Carrots + Avocado

This roasted carrot and avocado salad is a creative take of a traditional roasted side dish, combining the sweet earthy flavors of oven-roasted carrots with the nutty richness of avocado and an herbaceous dressing. You’ll use the stovetop and the oven.

Ingredients: 

  • 2 pounds small carrots (3 to 4 inches, ½ inch thick), or large carrots quartered and cut into 3-inch segments, peeled (about 4 cups)
  • Kosher salt
  • 1 orange
  • 1 lemon
  • 1 teaspoon cumin seeds
  • 2 medium garlic cloves
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon red pepper flakes
  • Freshly ground black pepper
  • 1 tablespoon sugar
  • 1 avocado, cut into 12 wedges
  • 2 cups mixed baby sprouts, herbs, and microgreens
  • 4 tablespoons crème fraîche
  • 2 tablespoons toasted sunflower seeds
  • 2 teaspoons toasted sesame seeds

Directions: 

  • Adjust an oven rack to the center position and preheat the oven to 450°F. 
  • Place the carrots in a saucepan and cover them with cold water. Season with salt, set over high heat, and bring to a simmer. Reduce the heat to medium and simmer until the carrots are tender, about 10 minutes. Drain the carrots and transfer them to a medium bowl.
  • Cut the orange and lemon in half and juice half of each one, reserving the juice and the unjuiced halves, and discarding the juiced halves. 
  • Combine the cumin, garlic, thyme, 2 tablespoons of olive oil, the red wine vinegar, red pepper, 1 teaspoon of the orange juice, and 1 teaspoon of the lemon juice in a blender and blend until smooth. Season the marinade to taste with salt and pepper. Add the marinade and the unjuiced citrus halves to the carrots and toss to combine. Spread the carrots and citrus halves on a rimmed baking sheet and bake until the carrots are slightly shriveled with a few brown spots, about 20 minutes. Allow the carrots to cool to room temperature.
  • Meanwhile, squeeze the juice from the roasted citrus halves into a small bowl. Add the remaining fresh orange juice, lemon juice, remaining 6 tablespoons olive oil, and the sugar. Season the dressing to taste with salt and pepper, and whisk to combine.
  • Divide the carrots and avocado slices onto four plates. Divide the greens among the plates on top of the carrots and avocado. Add a tablespoon of crème Fraiche to each salad. Sprinkle sunflower seeds and sesame seeds over each plate.
  • Drizzle several tablespoons of dressing over and around each salad (reserve any remaining dressing for another use), and serve immediately.

 

Anytime warming drink: Herbal Hot Toddy

This persimmon hot toddy with chamomile, cardamom, black pepper, and star anise is a nuanced take on a classic holiday beverage that’s sure to add a festive air to the evening. You’ll need a blender and access to a stovetop.

You will need to create these syrups before you make the herbal hot toddy.

Persimmon Syrup

Ingredients 

  • 3 ½ pounds persimmon puree (Fuyu persimmons)
  • 6 cups water
  • 1 ¾ cups sugar
  • ½  tablespoon citric acid
  • ½  teaspoon salt

Directions:

1.Chop and macerate persimmons in a dash of citric acid and sugar for 12 hours. 

2. Puree in Vitamix until very smooth.

3. Combine the rest of the ingredients. 

4. Bring to a gentle boil. 

5. Strain and Cool.

 

Chamomile Anise Syrup

Ingredients:

  • 1 quart chamomile tea
  • ¾ cup sugar
  • 4 ¾ teaspoons star anise 

Directions:

1. Combine ingredients, bring to a boil. 

2. Cool, infuse for 72 hours. 

3. Strain.

 

Cardamom Black Pepper Syrup

Ingredients:

  • 1 quart water
  • ½ cup sugar
  • 4 ¾ teaspoons green cardamom pods, roughly ground
  • 2 ½ teaspoons whole peppercorns

Directions:

1. Bring water and sugar to a boil. 

2. Cool Slightly. 

3. Pour over cardamom and peppercorns. 

4. Refrigerate for 72 hours. Strain.

 

To Serve:

  • 1.5 oz bourbon
  • 1 oz persimmon syrup
  • 1.5 oz chamomile anise syrup
  • 0.25 oz black pepper and cardamom syrup
  • 0.25 oz lemon juice
  • 0.25 oz ginger
  • 4 oz hot water

 

1. Build in a snifter, stirring in a scant bar spoon of honey. 

2. Squeeze a quartered lemon, and top with 3 drops of black

3. pepper and cardamom bitters. 

4. Float a pod of star anise.

 

Sweet Snack: Cranberry Spice Cake

This delectable cranberry spice cake with a lemon glaze melds the warming flavors of cinnamon and cardamom with the sweet and zesty flavors of cranberry and lemon. It’s perfectly satisfying as the after-meal treat, and its subtle tartness makes it light enough to be eaten for breakfast the next morning. You’ll need a food processor and oven access. 

Ingredients (cake):

  • 8 ounces fresh cranberries (⅔ of a 12-ounce bag), chopped into small pieces in a food processor
  • ⅔ cup granulated sugar
  • ⅔ cup dark brown sugar
  • ½ cup grapeseed oil (or other mild vegetable oil)
  • 2 eggs
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 orange
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ⅔ cup apple cider
  • 1 ⅓ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom

Directions (cake):

  • Preheat the oven to 350 degrees F.
  • Prepare the baking pan by spraying it with non-stick spray and line the bottom of the pan with parchment paper. Spray the parchment paper as well.  
  • In a medium-sized mixing bowl, whisk together the sugar, brown sugar, and grapeseed oil. 
  • Add the eggs one at a time, whisking each until combined. 
  • Zest the washed orange and lemon directly into the bowl and whisk the zest until it is evenly incorporated. 
  • Whisk in the sour cream and vanilla.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and cardamom. 
  • In 3 sets of additions, alternate the dries and the cider. Whisk in each addition until it is fully incorporated. 
  • Fold in the chopped cranberries and scrape the batter into the prepared cake pan. 
  • Bake for approximately one hour, rotating the pan halfway through baking. 
  • The finished cake will spring back to the touch in the center and feel firm, not liquid, and a cake tester will come out with a moist crumb. 

Ingredients (lemon glaze):

  • 1 cup powdered sugar
  • 3 tablespoons strained lemon juice
  • Finely grated zest of 1 lemon
  • ⅛ teaspoon kosher salt

Directions (lemon glaze):

  • Whisk together the powdered sugar, lemon juice, zest, and salt.

To Serve:

  • When the cake is warm, but not hot, unmold it from the pan and flip it so that the top during baking is still the top. 
  • Spoon all of the glaze over the top of the cake so that it covers the entire cake and drips down the sides. 
  • Set the cake aside and let the glaze become crackly, about one more hour. 
  • Serve at room temperature.

 

The cranberry cake will keep, at room temperature and covered, for several days.

Anytime warm non-alcholic beverage: Warming Turmeric Golden Mylk

This golden mylk recipe uses saffron, oat milk, and a handful of other warming spices for a luxurious after-dinner beverage for a soothing end to a day of delicious eating.  You’ll need access to a stove top.

Ingredients:

  • 2 cups of oat milk
  • ½ of 1 vanilla bean, split, seeds scraped out
  • 1 ½ cinnamon sticks
  • 12 whole cardamom pods
  • 1 pinch of Afghan saffron
  • ¼ tsp. turmeric powder
  • 5 black peppercorns 
  • 2 tablespoons honey (or to taste)

Directions:

  • Place all in a small pot and whisk together. 
  • Bring just to a simmer and turn off, immediately covering. 
  • Be careful not to overflow while heating it. 
  • Let steep for 15 minutes, then strain and serve or chill for later use and iced drink. This milk is also excellent with black tea or cold-brewed coffee. 

 Yields 2 full mugs.