Christmas Panzenella with Balsamic Vinaigrette

I moved to the United States some 25 years ago. As a student in a foreign land lot of the American cultures were new and exciting to me. I quickly adjusted to my new home and adapted to its culture. One of my favorite holiday was and is Thanksgiving, it was not just about the meal, but so much more. I really loved the thought of giving back, sharing and celebrating life with loved ones. An opportunity to reconnect with family and friends, where you spend time sharing your table embracing those little moments that make life special. Laughing, smiling and reminiscing good times.

Of course one of the part of Thanksgiving is the elaborate dinner, which can get stressful. Well it should certainly not be about worrying how you’re going to manage a big holiday meal. 

I teamed up OXO because I’m a long time satisfied customer of their products I believe in the exceptional quality, their products work perfectly and I wanted to share that with you. My potato peeler is still going strong after using it for over 10 years (sponsored post but all opinions are mine from personal experiences).

OXO believes in better – better design, better functionality, better experience. They are dedicated to creating tools and methods that help you get things done. I’ve used some of my favorite OXO tools that makes the dinner preparation simpler and the recipes turnout perfectly.  I’m excited to share with you my tips and family favorite recipes that you may enjoy.

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HOLIDAY PANZENELLA WITH BALSAMIC VINAIGRETTE

SALAD

• 4 oz shiitake mushrooms, thinly sliced or your choice of mushrooms
• ½ medium fennel, thinly shaved
• 1-2 small chioggio beets or regular red, shaved with OXO mandolin
• 4 small golden beets, peeled with OXO PEELER and quartered
• 4 cups baby romaine also called little gem lettuce or Boston lettuce, washed and dried
• 3-4 curly kale leaves, rib removed and washed
• 3 cups of arugula, washed and dried
• 1 oz gruyere cheese, shaved with OXO mandoline
• Olive oil for roasting veggies
• Sea salt 
• freshly cracked black pepper, as needed

VINAIGRETTE

• 2 tablespoons pomegranate molasses or maple syrup
• ¼ cup balsamic vinegar 
• ¼ cup extra virgin olive oil
• sea salt, as needed

SPICED CANDIED NUTS

• ¼ cup local honey or maple syrup
• ¼ teaspoon kosher salt
• 1/8-¼  teaspoon cayenne pepper, to your heat tolerance
• 1 ½ cups whole and halved walnuts or pecans (you’ll have plenty leftover) store leftover in a airtight bag refrigerated.

1. Preheat the oven to 400° F. Toss the mushrooms and beets with a little olive oil separately, the beets may stain the mushrooms. 
2. Spread the mushrooms onto a sheet pan and season with a pinch of salt. Roast for 8 minutes. Set aside. Transfer the mushrooms to a plate. Roast the beets for about 15-20 minutes. Transfer on to a plate and set aside. 
3. Combine the lettuce, kale, arugula in a large bowl. Using the OXO salad chopper run the chopper a few times in every direction to chop the leaves to small bite sized pieces. 
4. Top the greens with thinly sliced fennel, the roasted mushrooms, golden beets, sliced chioggio beets and candied walnuts, drizzle with balsamic vinaigrette. 
5. FOR THE VINAIGRETTE 
6. In the OXO measuring cup combine balsamic vinegar, salt, pomegranate syrup and olive oil and whisk until well incorporated. Set aside, you may have to whisk before serving. 
7. SPICED CANDIED NUTS
8. Combine honey or maple syrup, salt, and cayenne pepper in a large sauté pan over high heat. Bring to a boil. 
9. Reduce the heat to a simmer and cook for a minute or so, until slightly reduced. Add the walnuts and stir well to fully coated. Leave it to cool completely on a greasy baking sheet. You may have to separate the nuts if they have clumped together. 

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HERBED MASHED POTATO

I lightened this classic Thanksgiving side by cutting back the amount of fat and amping the flavor with garlic herbs and Parmesan. It’s just as delicious and full of fall flavors.

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INGREDIENTS

• 2 lbs russets or yukon gold potatoes peeled with OXO POTATO PEELER and cube
• 2 cloves garlic peeled and sliced
• 1 tablespoon olive oil
• ½ cup milk, plus extra if needed
• 11/2 cups veggie broth 
• 1 teaspoon salt and pepper plus more to taste
• ¼ cup grated parmesan
• 1 tablespoon butter
• 1 tablespoon thyme leaves
• 6-8 sage leaves 

1. Add the peels and diced potatoes, veggie broth in a sauce pan. Cover and cook for 20 minutes till fork tender. 
2. Meanwhile in a small skillet warm the olive oil and fry the garlic slices and fresh herbs till crispy.
3. When the potatoes are fork tender, add ½ cup milk and mash them using OXO potato masher until completely creamy, add the fried herbs, butter, Parmesan cheese, fried garlic and more milk if needed to thin. cover until melted and creamy.
4. Keep warm until you serve.

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SHREDDED BRUSSELS SALAD WITH POMEGRANATE CIDER VINAIGRETTE

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INGREDIENTS

• 4 cups shredded brussels sprouts (about 14 oz trimmed, with OXO mandoline
• 1 large shallot thinly sliced, with OXO mandoline
• 1 cup pomegranate arils 
• 1 medium crisp red apple like gala or Fuji, sliced
• ¼ cup toasted pepita, pumpkin seeds
• ¼ cup plus extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoon maple syrup
• 1 tablespoon fresh thyme leaves
• pinch of crushed red pepper flake
• 1 teaspoon fresh orange zest 
• kosher salt and black pepper

INSTRUCTIONS

1. Using OXO mandoline thinly slice the shallot and set aside. Thinly slice the Brussels sprouts and add to a large bowl.
3. To make the vinaigrette. In a large skillet over medium heat the olive oil and fry the shallots until crisp. Lower the heat and the apple cider vinegar, maple syrup, thyme, and orange zest. Season with salt, pepper, and crushed red pepper flakes. Turn off the heat.
4. 4. Pour the vinaigrette over the salad, tossing to combine very well so the Brussels will cook slightly in the warm dressing. Top the salad with pepita apple slices and pomegranate arils. Serve warm or at room temperature.