Holiday meals from around the world don’t always include turkey. Surprise your guests with a show-stopping entrée inspired by global food traditions.

6 Stunning Holiday Meals From Around the World | alive

Stunning flavours from around the world for Christmas

Food is medicine. It all starts here. We create recipes with functional, whole organic ingredients that nourish your body and feed your soul. 

Food

alive

Festive Fusions

Peaches bring a tempered sweetness to this homemade peach BBQ sauce, while ancho chili peppers supply just the right amount of fiery kick.

Serves 4.

acf/block-ingredients

acf/block-nutrition-information

Heat heavy skillet over medium-high heat. Add dried chili peppers to pan and toast for about 30 seconds per side, being very careful not to scorch peppers. Slice tops off toasted dried chili peppers and pour out seeds. Reserve seeds. Place peppers in bowl, cover with hot water, and let soak for about 15 minutes.

Drain peppers and place them in blender or food processor along with 1 tsp (5 mL) reserved pepper seeds, peaches, tomato paste, vinegar, shallot, garlic, honey, Worcestershire sauce, allspice, black pepper, and salt. Blend until smooth. Taste and blend in more pepper seeds if a hotter sauce is desired. Place some sauce in separate bowl for brushing on uncooked chicken.

Preheat grill to medium-high. Brush chicken thighs with oil and season lightly with salt and pepper. Place chicken on greased grill grate and heat, with lid down, for 5 minutes. Brush tops with sauce, flip chicken, brush more sauce on grilled sides of chicken, and continue grilling until an instant-read thermometer inserted into the thickest parts registers 165 F (75 C), about 4 to 5 minutes more. Remove from heat and brush on more sauce if desired.

Serve with fresh steamed green beans, and garnish with a sliced peach and chopped parsley.

acf/block-instructions

Dinner

Entree

Grilled Chicken with Peach BBQ Sauce

Infused with a vinegary snap, pickled peaches elevate the salsa served alongside these healthy fish tacos.

Place 3/4 cup (180 mL) water, honey, and salt in small saucepan. Bring to a boil, reduce heat, and simmer for 1 minute, or until honey and salt dissolve. Add vinegar and let cool, about 10 minutes.

Place peaches in wide-mouth jar, pour in vinegar mixture, seal shut, and let stand for at least 1 hour or overnight.

Preheat oven to 425 F (220 C). Place halibut on parchment paper-lined baking sheet and season with salt and black pepper. Bake until just opaque in the centre, about 10 to 12 minutes. Let rest for 5 minutes and then gently break apart flesh. (Alternatively, you can prepare halibut on the grill, about 4 minutes per side on greased grill grate over medium-high heat.)

Remove peach wedges from vinegar mixture and chop. In bowl, toss together peaches, red pepper, avocado, tomato, green onion, jalapeno, cilantro, and lime juice.

Top tortillas with halibut and peach salsa. Serve with lime wedges.

Gluten Free

Fish Tacos with Pickled Peach Salsa

Salicornia, otherwise known as sea asparagus, is often found pickled or brined, and adds acidic brightness to this simple pasta meal.

Bring large pot of water to a boil. Cook pasta according to package directions; reserve 1 cup (250 mL) pasta cooking water and drain pasta. Set aside.

In same pot, heat oil over medium heat. Sauteu0301 ramps or leeks until tender (about 3 minutes and 5 minutes, respectively). Add salicornia, or capers, and sundried tomatoes. Deglaze with wine, or 1/2 cup (125 mL) reserved pasta cooking water with vinegar. Stir in cooked pasta, and continue to cook until pasta is heated through. Add additional pasta cooking water to loosen sauce, if necessary.

Serve in bowls topped with Parmesan, pine nuts, if using, and pepper. Garnish with chervil.

Ramp and Salicornia Linguini with Sundried Tomatoes

Foods that are better together are a lot like couples. Sometimes the most unlikely pairings work. Try chicken with berry sauce or a PB & J grilled cheese.

Dinners

Festive Fusions

Grilled Chicken with Peach BBQ Sauce

Fish Tacos with Pickled Peach Salsa

Ramp and Salicornia Linguini with Sundried Tomatoes

Better Together