The perfect salad for Christmas Dinner

No matter what your entree is for Christmas dinner, I’m willing to be that this Christmas Salad will go with it.

It’s a combination of peppery arugula and crisp radicchio, topped with juicy oranges, creamy goat cheese, cinnamon roasted almonds and beautiful pomegranate seeds.

But the thing that sets this salad apart is the zesty orange dressing. It’s creamy but not too creamy, filled with the flavor of fresh orange juice, sweetened with a bit of honey, and made a bit tangy by white wine vinegar and Dijon mustard.

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DIY Charcuterie Cup Ideas

All the way from a Thanksgiving charcuterie board to a charcuterie chalet and many stops in between, there’s no denying that this time of year is perfect for as many fun charcuterie board ideas as you can dream up.

Whether you’re entertaining a crowd with a wine and cheese board or just having some snacks at home, this type of food is probably at its most popular during the holidays, so you can have a cranberry rosemary cocktail or grapefruit mule in one hand, and a snack in the other!

And sure, I’ve already done jarcuterie, and I know you’re thinking that this charcuterie in a cup really isn’t much different. And you’re right – it’s not! I’m just publishing these mini charcuterie cups to give you even more inspiration for single serving charcuterie this holiday season.

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Disclosure: This is a sponsored post written by me on behalf of the Michigan Apple Committee. All opinions are 100% my own. #MIApples

I’m not on TikTok. The only TikToks I see are the ones my friends text me, or the ones popular enough to eventually make their way onto Instagram. Honestly, if I signed up, I’d probably spend way too much time on it, so I’m OK staying off of it.

This means that most of the current food trends fly right past me, because most of them originate on TikTok. But once in awhile, some, like jarcuterie and breakfast charcuterie boards are popular enough that even I can’t ignore them.

One of the original TikTok trends, Dalgona coffee, has made it’s way into my repertoire, and when I’m not making caramel iced coffee, I’m still making Dalgona coffee (more like still trying to make my way through the HUGE jar of instant coffee granules I bought).

And recently, of course, I haven’t been able to miss the butter boards making the rounds on all forms of social media. Whether you love them, hate them or haven’t tried one yet, I’m sure you’ve also realized they’re impossible to ignore.

Give me room temperature salted butter any day of the week, and I’m in. And with it being apple season (also known as autumn) here in Pure Michigan, I thought I would combine butter with APPLE butter made from Michigan Apples to create my own spin on this wild, fun trend.

Grab some friends, and, for those over the age of 21, a round of bourbon apple cider cocktails or caramel apple mules, and let’s dive in to this butter board recipe!

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If you’re anything like me, you might have a hard time wanting to eat anything other than comfort food during the winter.

I mean, when I trek outside in five degree windchill to do errands, then come home, I don’t generally want a big salad for dinner.

I want creamy salmon pasta or lamb bolognese. Or a big plate of nachos. Or my mom’s slow cooker beef vegetable soup.

But I believe that there can be a balance between something really comforting and something super fresh and healthy.

This almond crusted chicken with couscous, grapefruit and arugula is one of my favorite winter meals. And just like my chicken sloppy joes and Instant Pot sweet and sour chicken, it’s a healthy meal masquerading as comfort food.

See below for all the details. And if you’d rather use pistachios instead of almonds, please see my pistachio crusted chicken post.

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When it comes to clean-out-the-fridge meals, usually, that’s my husband’s territory. His calling in life is opening up the fridge and all the cabinets, finding a handful of the most random odds and ends, and turning it into a meal so terrific that nobody would know he didn’t plan it.

Me? I usually like to have a solid meal plan for the week, with my dinner ideas all mapped out in advance. But sometimes, like when you really ARE trying to clean out the fridge before a vacation, you gotta do what you gotta do. These Summer Salmon Bowls were my very own clean-out-the-fridge creation, and the results were delicious.

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More and more lately, I’ve been gravitating towards incredibly simple appetizers on restaurant menus. There’s this Spanish tapas place in Detroit that I love, and one of my favorite dishes there is a simple bowl of warmed, roasted olives.

It’s certainly not the flashiest appetizer on the menu, but I know that it will be delicious and satisfying each and every time. It goes to show that when you start with simple, high-quality ingredients, you don’t need to do much to them.

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Hi hi hi! I made us another option for my list of charcuterie ideas. I’ve been absolutely obsessed with early fall produce lately. It’s not quite time for sweet dumpling squash and pumpkin yet, but it IS time for figs and concord grapes!

If you’ve never tried a fresh fig before, I would recommend you hightail it to your local fig purveyor, buy yourself one, and give it a try. I used to think I hated figs, but that was probably because I had one bad fig, one time.

The figs this year (they’re in season right now!) are awesome, and they’re my temporary favorite food until further notice.

If you do indeed decide that you like figs, Step 2 would be to make a batch of my Ginger Pickled Figs. And then build an autumn cheese board (or even a Halloween meat and cheese tray or jarcuterie), like so:

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I know I talked on Monday about how I’m really more of a savory vegetable person, with fruity detours only rarely. Well, it turns out that the pineapple sangria really whetted my appetite for fruit, because I’ve been craving fruits of all kinds ever sense.

My breakfasts for the past few weeks have been bowls of creamy Greek yogurt, mountains of fruit, drizzles of honey, and this Lemon Cardamom Coconut Granola for crunch.

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When I throw parties, I always like to have a wide variety of dishes for guests to choose from.

While (luckily) there aren’t any major food allergies or special diets in my group of friends and family, I still like to offer a range of options, including plenty of fresh, healthy-ish things in addition to the typical party decadence of snack foods and desserts.

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I feel like possibly with the exception of olives, no food is more polarizing than coconut. I think you either love it or you hate it. Sometimes you can love it and hate it in the same lifetime.

I remember shunning all coconut-based Halloween candy as a kid, but now I make coconut risotto and coconut creme brulee, and buy tons of coconut goodies for the trick or treaters coming to my house, in hopes that those kids shun them like I used to, and they’ll all be left for me to eat.

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