From day to night.
Happy holidays! Despite the changes to many plans this year the food I want to eat remains the same: lighter and light-tasting work-from-home lunches followed by small bites. Even if there are no party spreads this year there’s no reason my husband Jason and I can’t nosh on elegant hors d’oeuvres while on video chats with friends and family or crying our way through another holiday movie.
However, with all the craziness this year I am not feeling my usual motivation to spend hours in the kitchen. So, let me show you how to have it all by taking the same farm-fresh, seasonal ingredients and transforming them from day to night, from a lunchtime salad to a delicious and eye-popping hors d’oeuvre.
The salad? Fresh arugula and endive topped with roasted squash, sweet/tart dried cranberries and bright, sharp candied ginger with the nutty crunch of toasted pepitas - hulll-less pumpkin seeds.
The small bite? The same endive leaves are filled with squash, cranberries and ginger and the pepitas are transformed into a crunchy brittle to take things over the top - after all, it may be a party of one or two but it is still a party.
