Holiday Recipe Ideas with Keany Items!
Sparkling Pomegranate Punch
- 2 oranges thinly sliced (15105)
- ¼ cup pomegranate seeds (02444)
- ¾ cup white wine (Riesling) chilled
- Ice cubes for serving
- 2 750-mL bottles of sparkling wine, chilled
- 3 tablespoons sugar (60134)
- 1 cup diced fresh pineapple (1/2 inch) (90452)
- 1 cup pomegranate juice (16217)
Cranberry Pecan Goat Cheese Appetizer Roll
- goat cheese log (30063)
- dried sweetened cranberries, finely chopped (03227)
- pecans, finely chopped (16097)
- pinch of salt
Crispy Beet and Mozzarella Salad
- 1 1/2 lb. medium beets, scrubbed, trimmed and cut into 1⁄4-inch-thick slices (90843)
- 3 tbsp. olive oil (60022)
- 1 English (seedless) cucumber, chopped (80163)
- 10 radishes, thinly sliced (90542)
- 6 c. arugula (20012)
- 3 tbsp. red wine vinegar (05087)
- 8 oz. fresh mozzarella, torn (00400)
- Preheat oven to 450°F. In medium bowl, toss beets with 2 tablespoons oil and 1⁄4 teaspoon salt; arrange in single layer on 2 large rimmed baking sheets. Roast 20 to 25 minutes or until golden brown and crisp, switching racks halfway through. Let cool.
- In large bowl, toss cooled beets with cucumber, radishes, arugula, vinegar, remaining 1 tablespoon oil and 1⁄2 teaspoon each salt and pepper. Divide among serving plates; top with mozzarella
Sweet Potato and Cauliflower Salad
- 1 1/2 lb. small sweet potatoes, cut lengthwise into 1/2″ wedges (90844)
- 1 small head cauliflower, cut into florets (80622)
- 7 tbsp. extra-virgin olive oil, divided (60022)
- Kosher salt
- Freshly ground black pepper
- 3 tbsp. sherry vinegar (00606)
- 8 c. torn mixed lettuces (90571)
- 2/3 c. pomegranate seeds (02444)
- Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, salt and pepper on a rimmed baking sheet. Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool.
- Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl. Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.