Christmas time is meant to be a festive occasion with delicious food and good cheer. Presents can be shared along with an appetizer or two. Simple mini hot dogs with sweet mustard are excellent treats to serve along with trimmed Asparagus you have blackened under the broiler and later embellished with shaved gruyere.

Christmas is also a time to light the yuletide fire on TV or in your fireplace. It’s a time to remember those loved ones who haven’t been able to join you. And to say a collective prayer for peace and non violence throughout the world and in the United States for families and communities who suffer the loss of friends and loved ones.

Christmas means different things to different people. For some it’s all about the Christmas carols, fruitcake, and presents we share with one another. It also is a time to give to those less fortunate than the rest of us. I remember a holiday meal we spent with guests who asked if Christmas was also a religious holiday for us. It is a good question. Obviously it is but for many this is less important than for others. We all celebrate in different ways. Here’s hoping your holiday is a happy, peaceful one that shines brightly for you and yours. Today’s recipes will hopefully bring you a healthy and fulfilling holiday season.

Linguini, Walnuts, Sage and Parmigiana Reggiano
( Adapted from Deborah Madison’s Vegetable Literacy}
Serves 2-4
1 lb dry Linguini pasta
½ lb unsalted butter
¼ cup fresh sage, diced
1 clove garlic, diced
1 cup chopped walnuts, toasted for 15 minutes at 275 F
1 cup fresh parsley
½ cup water cress
¼ – 1/2 cup pasta water to taste
1 cup freshly grated parmigiana reggiano cheese
3 tbsp freshly squeezed lemon and the zest of 1 whole lemon
1 tsp sea salt
2 tbsp freshly ground black pepper

1- Melt the butter, sage and garlic at low temperature until butter is lightly brown.
2- Rough chop the parsley and water cress together and then puree with the parmigiana cheese and set aside.
3- Boil the linguini with 4 quarts of water until al dente and drain.
4- Add the melted butter, sage and garlic with the toasted walnuts, parmigiana, parsley and water cress to the cooked linguini with the salt and pepper and set aside
5- Pour the lemon juice and diced lemon zest over the pasta mixture with the salt and pepper.Taste to see if too dry.
6- If needed add ¼ cup of pasta water to the total mixture and toss everything together. If still too dry for your taste, add the additional ¼ cup of water and serve. Garnish with lemon wedges
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A Festive Christmas Salad
Serves 2-4
2 cups romaine greens
2 cups water cress
2 cups of Baby Arrugula leaves
1 cup Radicchio leaves, sliced into 2 inches wide x 1 to 2 inch long strips
½ cup Belgium Endive, sliced thin
1 oz of goat cheese
½ cup of diced proscuitto
½ cup Pomegranate seeds, without the pulp
½ cup large green olives, deseeded and thinly sliced
½ cup Extra virgin Olive Oil
1 tbsp Red Wine vinegar
1 tbsp balsamic vinegar
½ tsp Sherry Wine vinegar
2 tsp Honey Mustard
Sea Salt and Freshly ground pepper, to taste

1- Wash and dry all the lettuce leaves after cutting the romaine leaves approximately 2 inches wide x 3 inches long
2- Add all the lettuce leaves to a large bowl with chunks of goat cheese, pomegranate seeds, diced proscuitto, thinly sliced olives.
Gently toss all salad ingredients with your clean hands or with salad tongs.
3- In a separate medium bowl, pour all the olive oil, with the honey mustard. Add all the vinegars and continue whisking until the vinaigrette emulsifies with the oil. You can also add all the ingredients to a blender and pulse 2-3 times. Add a pinch of salt and black pepper and a tsp of tap water to taste.
4- Dress the salad greens at the table or help guests dress their own. Mangia!