With the holiday season in full swing, it’s time to start thinking about what you’ll serve your guests at your Christmas, Hanukkah, and New Year’s Eve gatherings. Enjoy the recipes below or click on the News tab for recipes and tips for your entire holiday meal.

Eggplant Cannelloni
with Spicy Tomato-Basil Sauce and Caramelized Onions and Kale

For the Spicy Tomato-Basil Sauce:

1 tablespoon extra-virgin olive oil
1/2 red onion, chopped
2 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes
2 (15-ounce) cans diced tomatoes
2 tablespoons chopped basil leaves
Sea salt and freshly ground black pepper

For the Eggplant Rolls:

2 large eggplants (about 18 ounces each), cut lengthwise into 1/4-inch-thick slices
1/4 cup plus 1 tablespoon extra-virgin olive oil
Sea salt
1 cup diced zucchini or yellow squash
1 cup diced red bell pepper
4 garlic cloves, minced
Freshly ground black pepper
2 cups cooked quinoa
1/4 cup pine nuts
1/2 teaspoon dried oregano, crumbled
1/4 cup low-sodium vegetable broth

For the Caramelized Onions and Kale:

1 teaspoon extra-virgin olive oil
1 cup thinly sliced onions
1/4 teaspoon crushed red pepper flakes
4 cups firmly packed torn kale leaves (about 4 ounces)
1 cup low-sodium vegetable broth
2 tablespoons minced garlic
1 teaspoon unfiltered apple cider vinegar
Sea salt and freshly ground black pepper

Make the Spicy Tomato-Basil Sauce: Heat the oil in a heavy medium saucepan over medium-high heat. Add the onion, garlic, and crushed red pepper and sauté for 2 minutes. Add the tomatoes and half of the basil and simmer until reduced to about 3 cups, stirring occasionally, about 20 minutes. Season to taste with salt and black pepper. Let cool, and then stir in the remaining basil. (The sauce can be made up to 1 day ahead; cover and refrigerate.)

Make the Eggplant Rolls: Preheat the broiler. Arrange the eggplant slices on two large baking sheets in a single layer. Using a pastry brush, lightly coat the eggplant slices with 1/4 cup of the oil. Sprinkle with salt. Broil without turning until the eggplant is soft and slightly browned, watching carefully to prevent burning, about 5 minutes. Let cool completely.

Heat the remaining 1 tablespoon oil in a large heavy skillet over medium-high heat. Add the zucchini, bell pepper, and garlic and sauté until tender, about 5 minutes. Season to taste with salt and black pepper. Mix in the quinoa, pine nuts, and oregano. Stir in the broth, remove from the heat, and let cool. Using your hands, knead the quinoa stuffing mixture until all the ingredients are well moistened. Season to taste with more salt and black pepper.

On a work surface, place 1 eggplant slice, browned side facing down, with the wide, rounded end closest to you. Place 2 tablespoons of the stuffing on the rounded end and roll the eggplant up and away from you. Place the roll seam-side down on a large heavy baking sheet. Repeat with the remaining eggplant and stuffing. (The rolls can be made up to 1 day ahead; cover and refrigerate.)

Make the Caramelized Onions and Kale: Heat the oil in a large nonstick skillet over medium heat. Add the onions and crushed red pepper and cook until the onions are golden brown, stirring frequently, about 10 minutes. Add the kale, broth, and garlic and cook until the kale is tender and the mixture is caramelized, stirring occasionally, about 20 minutes. Add the vinegar and cook for 1 minute. Season to taste with salt and black pepper. (The kale and onions can be made up to 2 hours ahead. Set aside at room temperature.)

Preheat the oven to 350°F. Uncover the eggplant rolls, if refrigerated, and bake until heated through, about 15 minutes. Bring the tomato sauce to a simmer. Spoon about 1/3 cup of the sauce onto each serving plate and top each pool of sauce with 2 or 3 eggplant rolls. Spoon the caramelized onions and kale over the rolls and serve.

Mushroom Bourguignon

Makes 4 servings

2 tablespoons extra-virgin olive oil
11/4 pounds portobello or cremini mushrooms, cut into .-inch-thick slices
1 cup pearl onions, blanched in boiling water for 1 minute, drained, and peeled, or 1 cup frozen pearl onions, thawed
1 small carrot, unpeeled, chopped
1/2 yellow onion, chopped
1 tablespoon chopped fresh thyme
Sea salt and freshly ground black pepper
2 garlic cloves, minced
3 tablespoons balsamic vinegar
2 1/2 cups low-sodium vegetable broth
1 1/2 tablespoons tomato paste
1 bay leaf
1 1/2 teaspoons cornstarch
2 tablespoons chopped fresh flat-leaf parsley leaves

Heat 1 tablespoon of the oil in a large heavy deep skillet over high heat. Add the mushrooms and pearl onions and sauté until the mushrooms begin to color, about 4 minutes. Transfer the vegetables to a bowl.

Add the remaining 1 tablespoon oil to the same skillet and place over medium heat. Add the carrot, yellow onion, and thyme. Sprinkle with salt and pepper. Cook until the onion is golden, about 8 minutes. Add the garlic and cook for 1 minute. Add the vinegar and scrape up any browned bits. Mix in the broth, tomato paste, and bay leaf. Return the mushrooms, pearl onions, and any accumulated liquid to the skillet. Reduce the heat, cover partially, and simmer until the mushrooms are very tender and the liquid has partially reduced, about 10 minutes.

Mix the cornstarch and 1 tablespoon water in a small cup. Add the slurry to the mushroom mixture and bring to a simmer. Cook until the sauce thickens, about 1 minute. Season to taste with salt and pepper. Sprinkle with the parsley and serve.

—Both recipes from The Ranch at Live Oak Cookbook:
Delicious Dishes from California’s Legendary Wellness Spa