Vero Beach Magazine

Holiday cooking shouldn’t be stressful. This month, we’ve created three dishes that will be fancy enough for the occasion but without requiring too much fuss to prepare. This month’s menu features an appetizer, and entrée and a dessert that can be prepared at least several hours in advance. Dig into this colorful trio of courses and enjoy!

When it comes to making the most of your holiday leftovers, it’s all about strategy. This month’s recipes will help you transform your turkey day extras into new meals you actually want to eat. Sandwiches, soup and the secret behind a great Tetrazzini are on the menu.

Warm Kale and Brussels Sprout Caesar Salad paired with Mustard-Glazed Baked Salmon are two nutritious, easy go-to dishes that will make you want to turn your oven on again. Put these two recipes together and you’ve got one of our favorite cozy-but-healthy dinner combinations.

Our two must-make recipes for savoring the end of summer include a cool drink created in a London Bar in the 1800s and a Lobster Cobb Salad with lots of toppings and a champagne twist.

We love it when cooking has no heat involved! With just a little bit of blending, chopping and minimal effort a healthy, cool meal can be made to keep the late summer heat at bay.

Nothing says summer like blueberry pie, but we’d like to introduce you to the galette: a rustic French dessert that sounds fancy but is simple to make. And don’t forget a drink! “Smash” style cocktails are fruity and refreshing.

Whether you’re looking to spice up the average Taco Tuesday or incorporate more fresh fish into your diet, these blackened fish tacos are bursting with flavor along with the cabbage slaw. To accompany the tacos, there’s really nothing better than a cold, crunchy, chunky homemade salsa when it’s hot outside. This black bean and corn salsa is a versatile dip that’s perfect for snacking with chips, packs great for a picnic at the beach, and saves well in the refrigerator for a few days.

Every brunch calls for some kind of savory egg-based dish; we’re partial to the frittata. Everything you love about a quiche but without the fuss of a crust, frittatas make for great brunch fare because they can be served hot or at room temperature. A simple whisk of eggs and dairy poured over sautéed vegetables, they’re extremely forgiving and flexible.

The vegetable at the center of this recipe boasts its own nutritional superpowers. Asparagus is one of the most nutritionally well-balanced vegetables; it is high in folic acid and is a good source of potassium, fiber, thiamine, and vitamins A, B6 and C.

If you’ve never roasted your own beets, trust us — it’s worth the effort. The flavor and texture are far superior to those of the prepackaged cooked beets found at the grocery store. The best beet salads are simple and require only a few ingredients. Pairing beets with creamy goat cheese is a must, as the flavors complement each other perfectly.

Nutrient-dense smoothies are a great way to work more plants into your diet, especially for those who don’t enjoy cooked vegetables or salads. They’re easy to prepare, especially if you portion out some of the ingredients in advance; you can store most solid ingredients in individual freezer bags.