Week 5: New Beginnings Feast - A Fresh Start Menu

APPETIZER / SIDE

Cauliflower Bites with Spicy Marinara
Dipping Sauce

INGREDIENTS (serves 4) 1 small head of cauliflower, cut into florets 2 tbsp olive oil Salt and pepper, to taste ½ cup marinara sauce (no sugar added) ¼ tsp crushed red pepper flakes

INGREDIENTS (serves 8-10) 2 small heads of cauliflower, cut into florets 4 tbsp olive oil Salt and pepper, to taste 1 cup marinara sauce (no sugar added) ½ tsp crushed red pepper flakes

DIRECTIONS

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower with olive oil, salt, and pepper.
3. Roast for 20-25 minutes, until tender and golden.
4. Heat marinara sauce in a small saucepan and add red pepper flakes. Serve as a dip for the cauliflower bites.

MAIN COURSE

Beef Tenderloin with Garlic Sautéed
Green Beans

INGREDIENTS (serves 4) 1-2 lb beef tenderloin Salt and pepper, to taste 1 tbsp olive oil 2 cups green beans, trimmed 2 cloves garlic, minced

INGREDIENTS (serves 8-10) 4 lbs beef tenderloin Salt and pepper, to taste 2 tbsp olive oil 4 cups green beans, trimmed 4 cloves garlic, minced

DIRECTIONS

1. Preheat oven to 400°F (200°C).
2. Season tenderloin with salt and pepper. Sear on all sides in a hot skillet with olive oil.
3. Roast in the oven for 20-25 minutes, or until desired doneness.
4. Sauté green beans in olive oil with garlic until tender. Serve alongside the beef.

DESSERT

INGREDIENTS (serves 4) 1/2 cup dark chocolate, melted 1/4 cup pomegranate seeds 2 tbsp chopped pistachios

INGREDIENTS (serves 8-10) 1 cup dark chocolate, melted 1/2 cup pomegranate seeds 4 tbsp chopped pistachios

DIRECTIONS Spread melted chocolate on parchment paper. Sprinkle with pomegranate seeds and pistachios.  Cool in the fridge until firm, then break into pieces.

MOCKTAIL / COCKTAIL

Holiday Sangria

INGREDIENTS (serves 4) ½ cup pomegranate juice ½ cup orange juice 1 cup mixed fresh cranberries, orange slices & pomegranate seeds Red wine (optional) or sparkling water Cinnamon stick for garnish INGREDIENTS (serves 8-10) 1 cup pomegranate juice 1 cup orange juice 2 cups mixed fresh cranberries, orange slices & pomegranate seeds Red wine (optional) or sparkling water Cinnamon stick for garnish

VEGETARIAN MEAL OPTIONS

APPETIZER / SIDE

Baked Spinach and Artichoke Stuffed Mushrooms

INGREDIENTS (serves 4) 12 large mushrooms, stems removed 1 cup spinach, chopped ½ cup artichoke hearts, chopped ¼ cup feta cheese (optional)

INGREDIENTS (serves 8-10) 24 large mushrooms, stems removed 2 cups spinach, chopped 1 cup artichoke hearts, chopped ½ cup feta cheese (optional)

DIRECTIONS

1. Preheat oven to 375°F (190°C).
2. Sauté spinach and artichoke hearts until wilted.
3. Fill mushroom caps with the spinach-artichoke mixture and top with feta.
4. Bake for 15-20 minutes until mushrooms are tender.

MAIN COURSE

Stuffed Portobello Mushrooms with Quinoa and Veggies

INGREDIENTS (serves 4) 4 large Portobello mushrooms 1 cup cooked quinoa ½ cup diced bell peppers ½ cup zucchini, diced Salt and pepper, to taste

INGREDIENTS (serves 8-10) 8 large Portobello mushrooms 2 cups cooked quinoa 1 cup diced bell peppers 1 cup zucchini, diced Salt and pepper, to taste

DIRECTIONS

1. Preheat oven to 400°F (200°C).
2. Scoop out Portobello mushroom stems.
3. Mix quinoa with bell peppers, zucchini, salt, and pepper. Fill each mushroom with the mixture.
4. Bake for 20-25 minutes until mushrooms are tender.

DESSERT

Dark Chocolate Dipped Strawberries

INGREDIENTS (serves 4)  1/2 cup dark chocolate, melted 1 cup strawberries

INGREDIENTS (serves 8-10)  1 cup dark chocolate, melted 2 cups strawberries

DIRECTIONS

Dip strawberries in chocolate and let set.

COCKTAIL / MOCKTAIL

Cinnamon Pear Spritzer

MOCKTAIL INGREDIENTS  (serves 4) 2 cups pear juice (unsweetened) 1 cinnamon stick 2 cups sparkling water Pear slices for garnish

MOCKTAIL INGREDIENTS  (serves 8-10) 4 cups pear juice (unsweetened) 2 cinnamon sticks 4 cups sparkling water Pear slices for garnish

COCKTAIL INGREDIENTS  (serves 4) 2 cups (16 oz) pear juice (unsweetened) 1 cinnamon stick 2 cups (16 oz) sparkling water ½ cup (4 oz) pear brandy, vodka, or spiced rum Pear slices for garnish Ice

COCKTAIL INGREDIENTS  (serves 8-10) 4 cups (32 oz) pear juice (unsweetened) 2 cinnamon sticks 4 cups (32 oz) sparkling water 1 cup (8 oz) pear brandy, vodka, or spiced rum Pear slices for garnish Ice

MOCKTAIL DIRECTIONS

Heat pear juice with cinnamon stick until warm. Cool, then add sparkling water and garnish with pear slices.

COCKTAIL DIRECTIONS (serves 4)

1. In a small saucepan, gently warm the pear juice with the cinnamon stick over medium heat for 5 minutes. Remove from heat and let it cool.
2. Remove the cinnamon stick and mix the cooled pear juice with pear brandy (or your spirit of choice).
3. Add sparkling water just before serving.
4. Pour into glasses filled with ice, garnish with pear slices, and serve immediately

COCKTAIL DIRECTIONS (serves 8)

1. In a saucepan, warm the pear juice with the cinnamon sticks over medium heat for 5-7 minutes. Remove from heat and let it cool completely.
2. Discard the cinnamon sticks and mix the cooled pear juice with pear brandy (or your preferred spirit) in a large pitcher.
3. Add the sparkling water just before serving to maintain its fizz.
4. Serve over ice in glasses, garnished with pear slices.