This not-too-sweet cocktail or mocktail will be the toast of your holiday gathering. If you like your cocktail a little sweeter, consider rimming half the serving glass with a mixture of coconut sugar and cinnamon.
Tip: For an equally delicious take on this mocktail, replace pears with apples.
Pair with Salmon Salad Boats!
Preheat oven to 400 F (200 C). Place rimmed baking tray in oven to warm while oven preheats.
Slice pears in halves, or quarters if large, and remove stems and core. Place pears in large bowl along with honey, vinegar, and thyme. Toss to combine.
Dump pears onto warmed baking tray in a single layer. Bake until easily pierced with fork and lightly browned; this will depend on the size and firmness of the pears, between 20 and 40 minutes. Remove tray from oven and set aside to cool for 10 minutes.
Strip roasted thyme leaves off 3 stems and place in blender, discarding stems and remaining roasted thyme sprigs. Add pears to blender along with 2 Tbsp (30 mL) water, and pureu0301e until smooth. Transfer pureu0301e to pitcher and refrigerate until ready to use.
When ready to serve, stir in sparkling water or wine or combination. Divide among champagne glasses and garnish each with a slice or two of pear and a sprig of thyme.
This recipe is part of the Holiday Cocktail Party collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.